[CH] Jamaican Jerk Seasoning Recipe: ala Pepperman
IEATCHILES@aol.com
Wed, 11 Feb 1998 22:49:33 EST
Well here it is! The jerk seasoning recipe I promised you.
I don't like to have to measure things exactly (I usually make things up as I
go along, no recipe) but I paid attention this time to how much of what I put
in.
I then taste-tested it, made a few adjustments and VOILA! Here it is.
To all the people who requested samples but I was unable to get one to you...
Sorry, but you can make your own I'm sure. Very easy, with no difficult to get
ingredients. I suppose you could probably substitute cayenne or thai peppers
for the piquin but I personally wouldn't recommend it (something about the
combination of habs and piquins that set my heart, and palate, aflutter).
Salt-Free Jamaican-Style Jerk Seasonings ala Pepperman
7 parts onion powder
5 parts garlic powder
3 parts habanero pepper powder
3 parts piquin pepper powder
2 parts ground thyme
2 parts ground allspice
1 part ground nutmeg
1 part ground cinnamon
1 part ground black pepper
I like to use "Parts" rather than the usual tsp/tbls/cup measuring system. The
way I figure it, if you want to make a lot, use cups. If you want just a
little, use pinches, tads, smidgens or what have you.
It also translates well for the metric crowd (of which I'm sure there are a
number on the list). There are 25 parts total, so the yield is 25 times
whatever measure you chose to use (brilliant reasoning isn't it?).
I had one suggestion that there was a touch too much clove (none in my recipe,
though I suppose a small amount would probably be alright) so you might want
to use a little less nutmeg.
One other person suggested that it needs a touch of citrus. Maybe adding a
little powdered lime zest would help. Or store the powder in a jar with some
dried lime or grapefruit rinds. Or just do whatever you damn well feel like,
it's all the same to me.
Preparation: Simple! Throw all the stuff together, then pop it into a blender
or spice grinder.
When it's nicely powdered, wait a few minutes for the dust to settle. If you
don't cough or sneeze after opening, it isn't done yet!
Thanks again to all those who sent me comments, and Sorry, again, to those who
I couldn't get to. Maybe next time! (And there will be a next time as I have
a few other blends in the works even as we speak, or type, or correspond....)
Jeff "The Pepperman" Schickowski
IEatChiles@aol.com
http://members.aol.com/ieatchiles/index.html