Jamaican Jerk at the Garden

Opps. I forgot to do this last night and set it up for the early birds. I was editing, sorry. Okay since this is last minute and not thought through I'm going with the theme of the last few days. Jamaica.

How many of you have tried Jerk chicken or pork? If you haven't you're missing out. It's spicy so it pairs the best with a light sweet crisp white wine. A Riesling or Gewurztraminer (took me ten minutes to find how to spell) would be the best. If you live in a state you can have wine shipped to--unlike Utah--This site is great.


Jamaican Jerk Pork
2 oz. roasted pimento (pound)
3 peppers chopped
6 stalks escallion
4 cinnamon leaves (Do whatever you can find and improvise)
1 teaspoon nutmeg
4 lbs. pork (chops or loin)
Combine and pound all ingredients except port to a paste, rub ingredients into pork and leave to marinate for 1 hour. Place meat over a slow charcoal fire preferably made from pimento wood, until done.

Jamaican Jerk Chicken
4 lbs. boneless chicken
2 oz. pimento (pound)
6 stalks escallion
3 cinnamon leaves
1 teaspoon nutmeg
4 hot peppers (remove seads)
1/2 cup brown sugar
Salt to taste
Combine all ingredients except chicken. Pound to a paste and rub into chicken. Place into a covered dish to marinate for one hour. Place meat on a grill over a slow charcoal fire to cook until meat becomes brown-done.

Happy taste buds!

Comments

Lindsay said…
Mary,
Thanks for the recipes. A few weeks ago I tried the Gewurztraminer and found it to be sweet so, yes, it would balance nicely with the spicy jerked meats
Mary Martinez said…
I'll do some more recipes tomorrow. I will try something that will go well with a red.
Lindsay said…
If it moos, baas, clucks it will go with red.
Long gone are the days where one can only have red with red meat.

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