jerk is a dry seasoning blend that originated on the
Caribbean island after which it's named, and which is used
primarily in the preparation of grilled meat. The
ingredients can vary, depending on the cook, but Jamaican
jerk blend is generally a combination of chiles, thyme,
spices (such as cinnamon, ginger, allspice and cloves),
garlic and onions. Jerk seasoning can be either rubbed
directly onto meat, or blended with a liquid to create a
marinade. In the Caribbean, the most common meats seasoned
in this fashion are pork and chicken. Such preparations
are referred to as "jerk pork" and "jerk chicken."
"Jerk is a Jamaican tradition. The authentic method of
jerking has been credited to the Maroons. These Jamaican
heroes were runaway slaves who lived in the rugged
mountains of the island and hunted wild boar. Portions of
meat were highly seasoned with peppers & spices and
cooked slowly over a fire pit of smoking pimento wood.
Jerk was an option to salt curing which also helped to
prevent spoilage in the tropical heat. The depth of
flavour is achieved by seasoning large cuts of meat and
allowing it to marinate in the spices before cooking. The
results are hot, spicy chunks of tender meat." -- Cathy
What I was told is that jerked chicken or pork or
whatever, is called that because in Jamaica they cook it
over very hot BBQ grills and they have to "jerk" it off
because of the heat.
Jerk is a method of cooking pork and chicken that dates
back to the Carib-Arawak Indians who inhabited Jamaica.
Captured animals were cleaned and then "jerked" with
sharp objects that created holes to stuff with local
exotic spices. Jamaica is blessed with a great mix of
locally grown spices that have long been a mainstay of
Jamaican life and cuisine. The Meats were then placed in
stone lined deep pits and covered with the pimento wood
which smoked heavily imparting a unique flavor to the
meat. The holes on the meat allowed heat to escape
without the loss of moisture leaving the meat spicy,
moist and tender - simply delicious. This entire cooking
process and spice blend have become know as "Jerking."
Authentic Jerk Sauces and Spices remain true to the
original mixtures used in Jamaica.
Now that you know all there is to know about Jerk, enjoy
today's recipe for Spicy Red Beans.
Charlie's Spicy Red Beans
1 lb. red, white, & black beans (or any combo you like)
1 onion, chopped
2 bay leaves
2 whole jalapeno peppers
2 whole banana peppers
1/2 teaspoon cayenne pepper
2 Tbs parsley
1 Tbs basil
3 cloves garlic
1 Tbs black pepper
1/2 teaspoon curry powder
1 Tbs gumbo file
1 can beer (dark, preferably)
2 Tbs red wine vinegar
1/2 teaspoon Tabasco
Dump everything except the onion into a crock pot or
large pot, and let sit for 6-24 hours. Add the chopped
onion and put heat on high and go away. Check every hour
and add extra beer, water, vegetable stock, or just about
any other liquid (cheap red wine is good) *OTHER* than
vinegar to make sure the beans stay covered.
Cook until tender (anywhere from 4-8 hours, depending on
your crock pot and the phase of the moon). If you're
going to be out of the house, put the crock pot on low,
and make sure you've got an extra 2" of liquid in it
(cook 8-10 hours, bringing it to high whenever you get
back to the house).
If you don't like things *spicy*, either don't add the
jalapeno and banana peppers, or remove them after an hour
or two. If you like 'em hot, chop the peppers up about an
hour before serving and continue to cook.
This is great as-is; serve with cornbread and enjoy! I
always make 2 lbs, and use half for baked beans.
Blessings Jeanarie Ps_91@...
"Lord, help me live from day to day, In such a self-forgetful way, that even when I kneel to pray, My prayer shall be for others".
"Comforting Children, One Stitch At A Time"
Comforting Special Angels
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