On Tue, 27 May 2014 09:07:26 -0500, Moe DeLoughan >
wrote:

> On 5/22/2014 8:50 AM, sf wrote:
> > On Thu, 22 May 2014 07:51:01 -0500, Moe DeLoughan >
> > wrote:
> >
> >> jerk chicken is a spicy-to-mild seasoning combination of
> >> onion, garlic, hot peppers, black pepper and salt with some sweet
> >> spices - usually a combo of allspice, nutmeg, cinnamon - mixed in. The
> >> seasoning is usually used in a marinade made from fresh fruit juices -
> >> usually lime and orange (though some people add some soy sauce, and
> >> might replace the lime juice with vinegar). The chicken is then grilled.
> >
> > What is your recipe or do you just throw it together?
> >
>
> I now rely on The Spice House's Jamaican Jerk Seasoning, because their
> mixture tastes better than what I was mixing up myself. It is not
> terribly hot, and it does not go heavy on the sweet spices. If you
> want it hotter, it's no problem to add some fresh or dried hot peppers
> to the marinade.
>
> http://www.thespicehouse.com/spices/...jerk-seasoning
>
> The Spice House, btw, is the original "Penzeys", in that it was
> founded by Penzey's parents and is now run by his sisters. Bill, their
> son, decided to open a chain of stores using the family name. Since he
> was working in huge volumes as a result, he veered from his parents'
> tradition of selling only freshly ground and mixed spices and
> seasoning by pre-packaging and warehousing his spices and mixes. His
> sisters continue their parents' tradition grinding and mixes their
> seasonings weekly, and have retained the original business name as well.
>
> As for the marinade, I mix fresh orange and lime juices, a healthy
> shot of the jerk seasoning, and a splash of soy.
>
Thanks, Moe!


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