Wednesday, August 26, 2009


Here's the recipe for the jerk marinade from the last post...

Jamaican Jerk Sauce
6 Hot Peppers, anything from Jalapenos to Habaneros
2 Tablespoons Dried Thyme
2 Tablespoons Ground Allspice
1 Small Piece Fresh Ginger, peeled and roughly chopped
1 Bulb of Garlic (yes, a whole bulb), peeled
3 Onions, peeled and roughly chopped
2 Tablespoons Sugar
1 Tablespoon Salt
1 Teaspoon Pepper
½ Cup Olive Oil
½ Cup Soy Sauce
1 Cup Orange Juice
1 Cup Apple Cider Vinegar

Place all ingredients in a blender, blend until smooth. Save some of the marinade to use as a dipping sauce for cooked meat. Marinate meat overnight. I usually use chicken thighs or thin sliced pork loin, and this recipe makes a large amount of marinade so you can cook up to 10 pounds of meat. Grill meat over medium heat and enjoy!


Michelé said...

You need to specify that it's Aloha Shoyu! :)

Robyn said...

I miss the Matt mac blog as much as people miss the date slut blog... 'nuff said.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Chef Amber Shea said...

Thanks a bunch for your comment on my blog (and for reading the article in the paper and thus finding my blog). That's great that you tried cooking with tofu, and even better that you liked it. I love open-minded carnivores! I hope you keep reading, cooking, and enjoying.


PS—That marinade sounds great!

Real Exams said...

It was a nice recipe. It looks very delicious. I will try it and taste it. I hope it will be one of my favorite dishes.