HOMEMADE JAMAICAN JERK SEASONING RECIPE
Jamaican Jerk Seasoning may seem exotic, but it's comprised of common spices you probably have in your kitchen cabinet. Tweak it to your personal taste - this homemade Jamaican Jerk seasoning is perfect for chicken, pork or beef.
Provided by Darcey Olson
Categories Homemade Spices
Time 5m
Number Of Ingredients 14
Steps:
- Mix together all the spices in a small bowl.
- Transfer to an airtight container.
Nutrition Facts : ServingSize 1 tsp, Calories 6 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
JERK BEEF ON PLANTAIN CHIPS
To make this interesting bite, make chips out of plantains.
Provided by Maggie Ruggiero
Time 25m
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Quarter beef lengthwise and pat dry. Season with 1/4 teaspoon salt and rub jerk paste all over beef.
- Heat oil in a medium nonstick skillet over medium-high heat until it shimmers. Add beef and sear, turning, 4 to 5 minutes total. Let rest on a cutting board 5 minutes. Cut crosswise into 1/2-inch-thick slices.
- Finely chop onions and cilantro together. Top plantain chips with beef, then with onion salsa.
SPICY BEEF JERKY
Yummy high-fructose corn syrup-free beef jerky!
Provided by bamagil
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT5h10m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
- Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
- Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 8.5 g, Cholesterol 93.1 mg, Fat 21.7 g, Fiber 0.8 g, Protein 50.9 g, SaturatedFat 8.2 g, Sodium 2466.1 mg, Sugar 2.9 g
HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
SPICY GRILLED BEEF TENDERLOIN
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield about 8 to 10 servings, a big platter full!
Number Of Ingredients 9
Steps:
- Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
- Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
- Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.
JERK-RUBBED BEEF TENDERLOIN
Steps:
- Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
- Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes.
- Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing.
CHEF JOHN'S GRILLED JERK PORK TENDERLOIN
As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h
Yield 6
Number Of Ingredients 15
Steps:
- Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
- Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
- Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g
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