Category Archives: marinade

No Problem Jamaican Jerk from Sunny Negril

Last weekend was blessed with sunshine, we needed so badly to catch up with endless home and garden chores and have the final year’s swim. We also made some excellent grill dedicated to Jamaican Jerk. Traditionally slow-cooked and smoked to delicious perfection, Jerk is a passport to Jamaican street food. This recipe was brought from sunny Negril. If you are anything like me, once you tried a real thing you would always want to make it at home. We make it in every season, even in winter, yes, that’s how much we like it. There is something magical about the jerk, something very West Indies about, embracing all traditional spices, condiments and the taste of Caribbean in general. And it’s super-hot! Nice green salad and beer are the must companions for the Jerk.
Away from wind, rain and cold and back to the happiest memories of so many wonderful vacations with friends and family… We are going to one of my favorite Caribbean food destinations, the reggae homeland, Jamaica. Mon, I love this country. It has everything the perfect vacation is about: clear waters, pristine beaches, lush islands, emerald rivers, fascinating falls, world’s best Blue Mountain coffee, reggae music, fun people and, of course, all kinds of JERK!
There is even a Jerk Trail guide mapwith few dozen of jerk eateries around the island featuring the best jerk dishes, which are not only limited to chicken, but also include pork, shrimp, sausage, even conch specialties. Particularly in Negril, I would currently also add my favorite 3 Dives and De Bar spots to the list of the most authentic Jamaican jerk experiences.
Something tells me a day on the beautiful beach followed by great local specialty sunset dinner to live reggae music for a pocket change is not only my idea of perfect. Speaking of the beach, the Seven Mile Beach in Negril is of course one of the best beaches in Jamaica (which is, reportedly and sadly, now slowly vanishing). Our favorite part of the beach stretch though is along the shore of the Bloody Bay lined in the forest of towering palms at the level of Breezes and Couples Negril hotels (the letter is hard to beat with their level of services and never disappoints).
No need to dress up, a nice barefoot walk in white powdery sand, with clear turquoise water lapping at your toes is all you need to discover the mini-Jamaica from day one: fresh breeze, smell of the pit-fire pimento leaves smoked Jerk, vendors and musicians in those quirky Jamaican hats, little food shacks made of the drift wood…

I’m still keeping one of the little bracelets the funky guy in marijuana glasses (he was smoking pot at the same time) was making for everyone passing by and just giving them away. For those interested, he was also giving a quick lecture about Rastafarianism…

And how about snorkeling, diving in caves, deep-sea fishing, scuba diving and some ocean horseback riding experiences – who on Earth can forget that thrill…

I’ve been to different parts of Jamaica and had some of the most authentic jerk experiences from street stands to beach shacks to dinner huts to hotels and restaurants. Every Jamaican chef has his/her own variation of marinade, but there are some key ingredients to it, including allspice (pimento), scallions, thyme, onion, ginger, lime and scotch bonnet peppers.

Warning: scotch bonnet peppers are extremely hot. If you don’t like it too hot and more than one scotch bonnet pepper sounds incendiary to you, limit the recipe to one scotch bonnet pepper only and then taste the marinade to figure out if you’d like to add a few more. Keep a bunch of Red Stripe beer in your fridge to cool down the flames Jamaican way.
Some Jamaican chefs like John Bull from Reggae Kitchen, don’t use ginger in marinade (he remarkably refers to his jerk prep as ‘maya-neering’ or, sometimes, ‘money-raiding’ (perhaps when he wants to share some ganja tales at the same time). Others, like the Carribeanpot Chef, do and my final collective and tested recipe is close to his.
Don’t be put off by the list of marinade ingredients. It really takes maximum 10 minutes to prepare, as long as you are mentally ready and the list is checked off. Just put everything except chicken in a food processor or blender, and puree the ingredients into the paste. Rub it into the chicken immediately and store in the fridge overnight.  Once the chicken is marinated, you can use the classic grill-smoking, oven-baking or pan-frying methods to cook it.
Note: slightly scoring chicken helps to improve the marination process.
Grilling Method:
Traditionally, the jerk is slowly cooked over the pit fire coals with lots of added smoke from pimento leaves.  At the end it’s supposed to be charred, but not over-charred. For additional smoke in your BBQ, add some smoke chips to the grill or place a piece of smoking wood (spraying it with water when it ignites).
Preheat the grill to medium-high or build a medium hot charcoal grill. Clean and lightly oil the grill. Place chicken skin side down, grill for 5 minutes to form the crust. Turn to the other side. Grill for another 5 minutes.  Cover the grill and lower the heat to the minimum. Continue grilling until cooked through for about 30-40 minutes, turning often to prevent burning. Alternatively, (and if/or pressed with other chores), you can transfer the 10-minutes grilled chicken to 350F oven and finish by baking it for 30-40 minutes.
Oven Method:
Preheat the oven to 400F. Place chicken in foiled and greased pan skin side up. Roast for 20 minutes. Turn chicken to the other side. Lower the heat to 350F and bake for another 15 minutes. Turn chicken back to skin side up and bake for another 15 minutes, or until cooked through and the juices are running clear. Transfer chicken to platter, cover loosely with foil and let stand for 5 minutes before serving.
Pan-Frying Method:
On a cold rainy night, try a simplified ‘spatchcocking’ (flattening) pan-fried method (I described previously in other chicken recipe) for faster and juicier results. Turn on the exhaust (you really need it for this method – the nice cooking jerk smell will go all over the place). Place the chicken on a medium-heated skillet with a bit of oil (1 tsp), brown slightly on one side for 5-6 minutes, turn, cover with heat-resistant plate and weight (I used the flat stone, you can use the brick or the pan filled with water). You will be surprised how moist, tender, yet crispy your marinated jerk can come out from just a frying pan in less than 30 minutes. Of course, this no longer will be a smoked version of jerk, but you will still get most of its amazing flavors.
Serve with a big green salad (like watercress chopped salad I posted previously) and rice to offset the heat and, naturally, a tall glass of cold beer (Red Stripe would bring you closer to Jamaican experience).
Are you ready now to make Jamaican Jerk in your kitchen? Let’s put some nice reggae from a wonderful soundtrack of the Chef movie and proceed to the recipe:

Cheers to the Jerk! Indulge yourself in real Jamaican flavors…
One year ago: Indian Summer Dinner
Yields: 6 to 8 portions
*Note: This marinade is also good for grilled pork, fish or sausages.


2 small to medium-sized chicken (preferably, free range), cut in 4 parts each
Salt and pepper to taste
2-3 tbsp soya sauce
2-3 tbsp vegetable oil
5-6 tbsp apple cider vinegar (optionally, other vinegar)
Juice of 1 lime
Juice of 1 orange (or ¼ cup of orange juice)
1 bunch of (6-10) scallions, coarsely chopped
½ small onion, coarsely chopped
1 thumb knuckle of ginger, skin on
1 tbsp allspice, (preferably, freshly ground)
1 tsp dried thyme or 2 tbsp fresh thyme
½ tsp ground nutmeg
½ tsp ground cinnamon
3 cloves garlic
1 to 5 scotch bonnet peppers (begin with one and add more after for more heat if desired)*
2-3 tbsp of brown sugar, or Maple Syrup (for Canadian twist)
2 tbsp coarse sea salt
*Note: alternatively, replace scotch bonnet peppers with equal amount of habanero peppers, or double of jalapeno peppers, or 1/3 cup of scotch bonnet sauce.
Lightly score the chicken pieces with few not too deep slits. Sprinkle with salt and pepper and set aside.
Mix the rest of the ingredients in a blender or food processor (liquids first, then solids) into a puree. Taste for the salt and add more if desired. Check for spicy, sweet and sour:  the marinade should taste sour-sweet-salt-spicy good and balanced.
Rub the chicken with marinade and refrigerate overnight (to three-five days).
Use one of the cooking methods listed above with instructions: grilled, oven-cooked or pan-fried.
Serve with traditional rice and beans, green salad and beer.

Knockout Lamb Loin Chops

You will notice that the image of these mouth-watering lamb chops is a bit out of focus. Don’t be surprised, please. I was salivating like Pavlov dog and couldn’t hold camera well towards the end of grilling – the look, smell and taste were to die for, which is why I called them ”knockout lamb chops”. (I suspect, I violated Rule No. 1050 for food photographers: ”Never take food pictures on an empty stomach, especially when grilling lamb chops. Have plenty of bread before you start cooking them, or you will have a tremor.”) Anyways, I believe the image will still carry the message of how good they were. We inaugurated spring with our first BBQ this way, and what can be better than grilled spring lamb for this occasion? But, first, the story.
Last week we took a road trip South to Philipsburg, a small town bordering with the US state of Vermont, where you can watch the birds’ migration over the Champlain lake at this time of the year.
Well, we didn’t see much birds in Philipsburg, but it was nice to have some fresh air of a countryside, see the nature reviving, pass by the farms and visit some specialty stores.
I saw a smoke coming from the fields of one of the farms and started thinking about those packs of lamb chops nesting in my fridge for the last few days. The idea of grilling them asap grew fast and shortly became an obsession for the evening.
We caught some images of the migrating birds on our way back, much closer to our house. Although the scenery was breathtaking, the lamb chops won and we hurried home to prepare the feast.
Whether for a quality that never fails, availability or a very strong trademark identity, New Zealand lamb is usually my first choice. (Thank You, Kiwi Farmers & Exporters!) Always fresh, perfectly marbled cuts of lamb are heavenly and make a quick, tasty and festive dinner in minutes. You can grill them, broil, or pan-fry, the result will be awesome.
A simple marinade of rosemary & thyme (crushed in mortar), garlic, Dijon mustard and olive oil will make a trick which works best when you just keep your chops rubbed in it for about 30 minutes at the room temperature.  When grilling, one of the celebrity chef’s tips is to turn the chops also the fat side down (after flipping the chops on both sides) to melt the fat out and get that amazing crispiness. You can also score the fat before marinating the chops.
It’s always fun to end the day next to the grill sharing the impressions and sipping some good wine. Speaking of which, grilled lamb loin chops are perfect with fine Cabernet Sauvignon, Syrah or Merlot. We shared them with green beans and the bottle of Californian Liberty School. Ahh, I wish every day could be like that.
8 lamb loin chops 3/4 inch thick
4 tablespoons olive oil
2 tablespoons lemon juice (optional)
1 tablespoon Dijon mustard
3 cloves garlic, finely chopped
1 tablespoon dry rosemary crushed in mortar
1 teaspoon dry thyme crushed in mortar
1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
pinch of cayenne pepper
In a bowl, combine olive oil, lemon juice, mustard, garlic, crushed dry rosemary and thyme, salt, cayenne and black pepper. Whisk well. Rub the chops with this marinade, cover and keep for 30 minutes at room temperature or refrigerate for 1 to 6 hours.
Heat the grill until almost smoking, add chops and sear for about 2-3 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3-4 minutes for medium.
Place lamb chops on broiler pan and broil 4 inches from heat for about 5 to 7 minutes per side or to desired doneness.
Pan fry them in skillet on high to medium heat for 5 minutes on each side and 3 minutes on the fat side.
Adapted from: the mix of  New Zealand Lamb Recipes and Giada De Laurentis Grilled Lamb Chops.