Jerk Seasoned Steak Food

JAMAICAN JERK MARINADE RECIPE

Steps:

• Add all of the ingredients to a food processor. Process until smooth.
• Use immediately to marinate your chicken, pork, seafood or vegetables.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

JAMAICAN JERK SAUCE

Steps:

• Gather the ingredients.
• Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender.
• Process until smooth.
• Use to marinate the meat of your choice.

JERK SEASONING

Steps:

• In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

JERK SEASONING

Steps:

• Mix ingredients to yield 2 tablespoons.

JERK-SEASONED MEAT LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Transfer to 2 ungreased 9x5-in. loaf pans. Mix glaze ingredients; spread over tops. Bake until a thermometer reads 160°, 40-50 minutes. Let stand 10 minutes before slicing., Freeze option: Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

HOMEMADE JAMAICAN JERK SEASONING RECIPE

Steps:

• Mix together all the spices in a small bowl.
• Transfer to an airtight container.

CARIBBEAN JERK STYLE STEAKS

Steps:

• Place the marinade ingredients into a food processor or blender and whizz together to form a smooth paste. Spoon the marinade into a shallow dish and coat the steaks on both sides. Cover and marinate in the refrigerator for up to 1 hour, or overnight for extra flavour. Cook the steaks according to your preference on a prepared barbecue or preheated moderate grill. Serve the steaks with a pasta salad and crusty bread.

HOMEMADE JAMAICAN JERK SEASONING

Steps:

• Add all of the ingredients to a small mixing bowl.
• Mix it all together evenly.
• Store in an airtight container. Use as needed.

JAMAICAN JERK TUNA

Steps:

• For the jerk seasoning:.
• In a small bowl combine the allspice, mustard, paprika, granulated onion, lemon pepper, dried red pepper flakes, ground pepper, cayenne, granulated garlic, cinnamon, salt and thyme.
• Rinse the tuna with cold water and pat dry with paper towels.
• Rub each side of the tuna pieces with a little of the olive oil.
• Sprinkle one side of each portion with 1 1/2 teaspoons jerk mixture; pat the seasoning onto the fish, turn and repeat with the second side.
• Let stand for 1 hour, until the seasoning is moistened, turning once.
• Store extra jerk blend in a sealed jar for up to 6 months.
• Grill the tuna over moderately-hot fire for 4 to 5 minutes, turning once.
• Do not overcook, since the seafood will continue to cook once taken from the fire.
• Serve with grilled plantains and a salad of chayote, orange and sweet onion, if you like.

JERK SEASONED STEAK

Steps:

• Rinse steaks and pat dry. Let steak sit at room temperature for 20 minutes. Sprinkle lightly all over olive oil.
• Spread jerk seasoning over both sides of steak.
• Lay steaks on grill 4 to 6 inches above heat; close lid on gas barbecue. Cook until done to your liking, 4-6 minutes for medium-rare, turning once with a wide spatula or tongs halfway through cooking.
• Transfer to a board or platter and let rest about 5-10 minutes before serving. To allow the juices to redistribute.