Saturday, 31 May 2008

Weekend Herb Blogging - Jerk Kabobs

For this week's Weekend Herb Blogging, hosted this week by Wandering Chopsticks, I have created Hubby's favourite - Jerk Kabobs. This in no way means that I think that he is a jerk, not generally anyway, but refers to the Jamaican style of marinade that tastes sooo good.
I would say that the two most important elements to jerk seasoning are habaneros and allspice. The list of ingredients are long but the recipe is easy as I plunk them all in a blender and whiz them up.
Seen here the kabobs are served with grilled veggies and a baked potato topped with salsa.
I was introduced to jerk marinades by a tall, dark and handsome gentleman who lived on the bottom floor of an apartment building that I lived in years ago. There were a fair amount of parents of young children in the building and we would get together often. Dwight, the only father in this group of mothers, would make us jerk chicken and rum punch. The ladies would all laugh and sigh and twirl their wedding rings and enjoy the spicy island meal.
We have since moved away, the kids are big, but I still make jerk marinades - I wonder what Dwight is doing now?

Jerk Marinade and Barbecue Sauce
- makes about 2 cups
Good for beef, chicken and pork marinades.

½ onion or 1 small onion, chopped
1 tomato, chopped
2 habenaros, chopped roughly
Juice and zest of 1 lime
2 tsp dry thyme
3 tbsp soy sauce
2 tsp salt
2 tsp allspice
1 tsp cinnamon
3 cloves garlic, chopped
1” fresh ginger, roughly chopped
¼ cup vegetable oil

Mix together in blender.
Marinate meat, refrigerated, at least 6 hours. Skewer and grill to taste.
Keep some marinade aside for extra basting at the end of grilling.
Extra sauce (that has not come into contact with meat) can be kept in the fridge for up to 5 days.

Drying herbs.
I learned this technique of drying herbs from my friend Cindy. Take a paper lunch bag. Make a bunch of holes in it with a hole punch. Add herbs for drying and hang until dry. The dry time will be different for different herbs. This works best for herbs that don't have a large water content. Like thyme, rosemary and sage.
Pictured here is rosemary.

Check out Wandering Chopsticks for this week's round-up.