Wow. I had guests who run a Jamaican kitchen earlier this year. If you are in the Fort Lauderdale area you absolutely must stop by their place at reggaerootsja.com (754) 701-8407. Take their amazing dishes made with love to the beach and enjoy. Or sit in for spiritual connection.
They left me with samples of their Pineapple Jamaican Jerk sauce—Jamaican Jerk and Jamaican Rum are trademarked. Very frowned upon to change or sell proprietary recipes—having this is specia. Pinapple is typicallcy GMO. Tread carefully and buy organic. Use dates instead of brown sugar. So yummy; the master chef really doesn’t need to share anything. Yet, I’ve tried their sauce and my version of it (to replace brown sugar, mostly) on everything from salmon (caught with friends; fun and yum!!) to halibut (also caught with a friend Captain John and on adventurous seas), to pastured chicken (super yum!!)… tonight is steak with friends… vegetables could be brushed then grilled. Very versatile and worth every delicious bite.
Bring on the napkins if you have bone-in meat. Play with your food! Isn’t it fun to serve up amazing flavors without the junk? Already said this, but, don’t forget the napkins 😉
Serves 4
Marinade Ingredients
4 Scotch bonnet peppers, sliced (if you can’t find these, use 2 red bell peppers and 2 jalapeno peppers)
½ red onion, sliced
¾ cup organic pineapple pieces (note: non-organic is genetically modified)
6 cloves garlic, crushed
2 Medjool dates, pits removed
5 stalks scallions
¼ cup coconut aminos (or use Bragg’s organic Liquid Aminos—that’s soy)
¼ cup raw apple cider vinegar
1 Tablespoon fresh ginger root, peeled and sliced
2 Tablespoons Jamaican allspice
1 teaspoon ground nutmeg
2 Tablespoons avocado oil
7 sprigs fresh or 2 Tablespoons dried thyme
Sea salt to taste
Preparation
- Blend marinade in a Nutrabullet or similar. Can store in the refrigerator up to 2 weeks, the flavors meld with time.
- Marinade any meat or vegetables you choose overnight.
- For chicken thighs and drumsticks, I grilled them once and another time baked them 45 minutes at 350o F.
Don’t forget the napkins 🙂
Enjoy!
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