[CH] Jerk Rub
Margo Hobbs Thompson (margo@merle.acns.nwu.edu)
Sun, 15 Feb 1998 10:33:56 -0600
This recipe for a jerk rub comes from Jay B. McCarthy, in Fine Cooking #3.
(McCarthy apparently wrote a book on Jamaican cooking--anybody seen it?) We
put it on a big ole pork butt last night and grilled it over a slow fire,
yum. The author suggests stuffing it under the skin of a turkey breast, or
chicken, or on fish...
Jerk Rub
Yield: approx. 3 cups
30 scallions
5" piece fresh ginger, peeled
1/4 cup garlic cloves, peeled
6 bay leaves
6 to 8 habanero or Scotch bonnet chiles, seeded, minced
2 t freshly ground nutmeg
2 t freshly ground cinnamon (approx. 1 stick)
1 T freshly ground allspice
2 T black peppercorns, ground
2 T whole coriander seeds, ground
1 T kosher salt
1 C fresh thyme leaves, chopped fine
Optional:
1/2 C oil (if using a blender)
1 t apricot jam or honey
Chop the scallions, ginger, garlic, bay leaves, and chiles separately until
moderately fine. Combine these ingredients and continue chopping until
fine. Place in a bowl and add ground spices. Stir in the chopped thyme and
mix well. The rub tastes best if allowed to sit for a few hours for the
flavors to meld.
(I followed his instructions to chop all the ingredients by hand, which was
a little tedious, but left the mixture with a good texture for rubbing into
the pork.)
The leftovers can be used as a dipping sauce for the jerked meat, I added
some balsamic vinegar and oil. Apparently the rub will keep up to three
months in the refrigerator!
Enjoy--
Margo