JAMAICAN JERK DINNER

Jerk pork (left) and jerk chicken thighs (right)

The recipes that follow come from my time spent in south Florida and the Keys.




Jerk chicken thighs, jerk pork cutlet, boiled okra, and boiled yucca will definitely take you to the tropics.

The okra is easy.  Boil it in water for 3 minutes if its frozen, 10 minutes if fresh.  Add whichever season you like.

Yucca is a root vegetable that is used alot in Latin America.  You should be able to find it at a Mexican  grocery or Whole Foods.  It will be dark brown and covered with a waxy substance.  Just make sure it is firm ( like a good potato).  I guess I should've taken a picture of it before I cut it up (oops).  Peel the yucca, making sure to get all the brown and the reddish-pink flesh, too.  Split in half lengthwise. Remove the top stem (about 1 inch).  Dig out any brown spots. These are not bad, they are just fiber spots (tough to eat). Slice into 1/4" slices. Cover with water and boil on high for 30 -40 minutes, until soft but not falling apart. Drain and return to pan.
In a separate pan, cook half a diced onion and 4 cloves of crushed garlic in a half cup of olive oil. When onions are clear, pour over yucca.

There are lots of different kinds and ways of "jerk"ing. Sometimes you have a marinaded meat that has been boiled. Sometime you'll get a grilled meat that has a dry rub applied.  I like both ways.  The grilling definitely brings out a nice flavor from searing the spices onto the meat.

JERK SPICE
3 Tbl dark brown sugar (must be dark)
1 1/2 Tbl sea salt (or Kosher salt)
1 1/2 Tbl ground coriander
1 1/2 Tbl black pepper
1 1/2 Tbl garlic powder
1 Tbl onion powder
1 Tbl dried thyme
1 1/2 tsp ground allspice
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp crushed red pepper flakes

Mix together and store in a dry container. Makes just over a half a cup.

For JERK MARINADE - Mix 4 Tbl  of jerk spice blend with 1 cup olive oil.  Marinade for at least one hour or overnight.  Sometimes I add a splash of pineapple juice if I have it.  You can also add just a dash of balsamic vinegar or soy sauce to the marinade.

For my pork:  I just took a few slices off a pork loin. Marinade for 2 hours. Bake at 400 degrees for 7 minutes on each side.  Careful not to overcook. 

For my chicken:  I took several chicken thighs and coated them with the dry rub.  Bake at 400 degrees for 12 minutes.  Check the temperature with a thermometer.