Vegetarian Jerk Tofu

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

1 pound firm tofu 
1 cup vegetable stock 
Pinch salt 
1 clove garlic, minced
1 teaspoon thyme 
1 teaspoon freshly ground black pepper 
Jerk Sauce (see recipe here)

Instructions

Slice the tofu into bite-size pieces.
Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels.  
Sprinkle black pepper onto the tofu, then carefully roll the pieces in jerk sauce and set aside for at least 1 hour.  
Place the tofu in the oven at low heat for about 3 minutes. Serve with jerk sauce.

Jess’ Super Hot Jerk Chicken

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion 
1 tablespoon thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
Jerk rub/seasoning (see recipe here) 
1 whole chicken, cut in quarters (leave skin on)

Instructions

In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving

Jamaican Jerk Pork For the Grill

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

 

Ingredients

1 cup chopped onion 
1 tablespoon fresh thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
2 tablespoons soy sauce 
2 large tomatoes, chopped 
1 tablespoon freshly grated ginger 
2 pounds pork tenderloin
1/4 cup Jerk Rub/Seasoning (see recipe here)

Instructions

 
In a bowl, combine the onion, thyme, black pepper, allspice, vinegar, soy sauce, tomatoes and ginger.  
Cut pork tenderloins lengthwise, scoring the meat.

Roll the pork in the mix, and then lavishly cover with jerk rub, ensuring that you stuff some inside the score marks.

Put the seasoned meat in a resalable plastic container and refrigerate at least two hours. 

Prepare a charcoal grill, adding 2 cups of soaked chips from lemon, orange or pecan wood.

Grill over low heat until the interior reaches 140 degrees to 145 degrees F, about 2 hours.

Jerk Sauce

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 
3 onions, chopped 
2 clove garlic finely chopped 
1/2 cup vinegar 
2 tablespoons ground allspice 
1 tablespoon olive oil 
1/4 cup soy sauce 
1/4 cup minced scallions

Instructions

In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.

Jerk Rub/Seasoning

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

3 teaspoons ground Jamaican allspice
6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 
2 onions, finely chopped 
2 cloves garlic, finely chopped
1/2 cup finely chopped scallions 
3 teaspoons fresh thyme leaves
2 teaspoons salt 
2 teaspoons freshly ground black pepper 
1/4 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
1/2 cup vegetable oil
1/4 cup brown sugar
3 tablespoons soy sauce

Instructions

In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.