

Here's how it goes:

For the cure, pull together the following:
- 16floz extra virgin olive oil
- 4floz white distilled vinegar
- 3floz smooth Dijon style mustard
- 6floz Worcestershire sauce
- 6floz soy sauce
- 1oz parsley (whole)
- 2tbsp red chile flakes
- 1tbsp allspice
- 3tbsp turmeric
- 1tbsp black pepper
- 2tbsp cumin
- 2tbsp coriander
- 2tbsp salt
- 4-9pc scotch bonnet/habanero chiles. (Depending on preference. This is supposed to be a spicy cure). If you can't find these you may use red bird's eye chiles.
- Grind all spices, add to blender
- Rough chop onion and parsley, add to blender
- Add all ingredients except for the oil. Purée until smooth.
- Slowly pour the oil in a steady thin stream to emulsify
- Add protein to the jerk and let sit at least 24hrs
- Grill over a low heat
The chicken was served in two forms: in mini potato rolls with mayonnaise ("jalapeño mango if you wanna get fancy") and kosher dill pickles, or the markedly less elegant but respectably uninhibited grill-to-fork-mouth. I'll let the photos do Nick's work justice.
The island tastes marked a turning point in the evening that left little room for revisionism. Sitting here now, in a much more lucid state, I'd be remiss not to point out some tried tested and true Jamaican jerk customs that were disregarded here. The most prominent of these is that no pimento wood was used in the making of this masterpiece. Recently, the wood has cleared international boundaries and is now available at Pimento Wood (.com). And while ordering a 'One Click Jerk Kit' seems a bit rich, if it means getting some pimento smoke in the mix, so buy it!
PS. If you get a chance, look up the history of jerk. It's a wild ride.
Boston 2 Brooklyn Jerk Chicken Rolls are the best and people just go crazy by looking at them lol, i have seen such a great crowd there whenever i visit this place
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