An almost recipe.

Just had no time tonight to make anything so it was burger time. Fired up
the grill and made some 'good' burgers. Looking in the fridge, next to the
Dijon was my home made jar of Jamaican Habanero Jerk sauce. Rest is
history.

I smothered the burgers with the sauce. And it was a culinary experience
to write home about. Hope people will try it. It was incredible.

I grow the Habaneros, so there is plenty to make the sauce. Got a good
recipe for it. Great on pork and chicken. But this was the first time on
burgers. Laid it on thick too.

I'll be jerking my burgers a lot from here on. Well.. you know.

Next experiment - Jerk Tacos.


Robocheese

Food is good. Eat.

>
> I grow the Habaneros, so there is plenty to make the sauce. Got a good
>recipe for it. Great on pork and chicken. But this was the first time on

hmmm. sounds pretty good, how about a recipe for the sauce , please ?
Rosie

Robocheese > typed:
> An almost recipe.
>
> Next experiment - Jerk Tacos.
>

I use leftover barbecue for tacos all the time. Walker's Wood Jamaican Jerk
Sauce is a favorite of mine on the tacos. I even posted pictures on a.b.f a
while back.

BOB

Robocheese wrote:

> An almost recipe.
>
> Just had no time tonight to make anything so it was burger time. Fired up
> the grill and made some 'good' burgers. Looking in the fridge, next to the
> Dijon was my home made jar of Jamaican Habanero Jerk sauce. Rest is
> history.


gimme... recipe... now...

~john!

-----snip---- One of the booklets my CDE gave me suggests forming and
then freezing individual burgers. My favorite is a "French burger',
which has Dijon. thyme, garlic and a few other things mixed. I have
found this to be very helpful in throwing together a meal
Earlier this week I put together a batch of Jamaican style black bean
burgers. I had had one for lunch at a local hospital , and fell for it
hard. And , with your post, I can well imagine spicing up some freshly
ground pork with the jerk seasoning and making patties of it, too. Mmm,
jerk burgers...

~~~Gina~~~

On 17 Oct 2003 02:22:50 GMT, (Rosie Miller) Blurted out
the following for cryin'outloud!: :

> >
> > I grow the Habaneros, so there is plenty to make the sauce. Got a good
> >recipe for it. Great on pork and chicken. But this was the first time on
>
> hmmm. sounds pretty good, how about a recipe for the sauce , please ?
> Rosie

Be glad to. I will post both that I use.

I'm sure almost all Jerk sauces would work. But here is the one I had
used on the burgers :

Jamaican Jerk Sauce

Ingredients
1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet peppers (Habaneros)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten

Instructions
Put everything in a food processor and blend until smooth. You may
use allspice berries, if available, but use enough to give the
equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets
are key ingredients.) Keep this sauce refrigerated and it will keep
forever. Feel free to increase the hot peppers and garlic.

Rub the meat (chicken, pork or beef) with the seasoning. If using a
pork shoulder, score the fat and rub in. With chicken, be sure to rub
under skin and in cavities. Can also be used with fish, but use a
firm-fleshed fish like grouper.

Marinate overnight. Grill over a low fire until done. Charcoal is
best, but not essential. Meat will be smoked "pinkish" when done, and
the skin will be nice and dark. Chop meat into pieces, and serve
traditionally with hard-dough bread and Jamaican Red Stripe Beer.

*****************************

Here is another one for just everyday when I feel I need punishment.

Inner Beauty Habanero Sauce

Ingredients:

15 habanero chilis - roughly chopped
1 ripe mango - peel, pit, mash
1 cup cheap yellow prepared mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chilli powder
salt and pepper to taste, assuming surviving taste buds

Mix all the ingredients together and stand well back.
Funnel the sauce into an old pint liquor bottle, then let your imagination
run free as to what whopper you can lay on your guests regarding its
origins. If you're having trouble, here's a start: "One day in Jamaica I
was in this dingy bar and met this old guy who..." and you take it from
there.
This will keep, covered and refrigerated, until the year 2028. Be careful
though: If it spills, it will eat a hole in your refrigerator. If you ever
want to dispose of it, call the local toxic waste specialists.

You deserve to die in pain...


Robocheese

Food is good. Eat.

>
> I'm sure almost all Jerk sauces would work. But here is the one I had
>used on the burgers :
>

wow !!! This is hot stuff!! Thank you very much for sharing, I will try them
both.... but not at once LOL
Rosie

Jamaican Jerk Sauce

1 onion chopped
1/2 cup scallion chopped
2 tsp fresh thyme
2 tsp salt
1 tsp Jamaican pimento (allspice)
1/4 tsp nutmeg
1/2 tsp cinnamon
4-6 habanero peppers
1 tsp black pepper

Mix all together to make a paste (food processor ideal).
Smear some all over your meat.
Let sit for 1 hour to 1 day.
Cook meat. Eat with plentry of cold Red Stripe.
Store left over seasoning. (It gets better).



Do NOT add sugar or garlic, neither belongs in Jamaican Jerk.


: Robocheese wrote:

:> An almost recipe.
:>
:> Just had no time tonight to make anything so it was burger time. Fired up
:> the grill and made some 'good' burgers. Looking in the fridge, next to the
:> Dijon was my home made jar of Jamaican Habanero Jerk sauce. Rest is
:> history.


: gimme... recipe... now...

: ~john!