(NOTE: SECOND RECIPE IS BELOW)

Jamaican Jerk Sauce Recipe

From Christine Morin, Jamaica

Thyme, allspice, scotch bonnet peppers, and garlic are key ingredients in this 
recipe. Use this authentic spicy jerk rub on chicken, pork, fish, or vegetables.

NOTE: 20090322 - Recommend doubling scallions listed below.  Salt should be
	to the level of a briney sauce.  These will make it closer to
	Walkerswood jerk seasoning.

INGREDIENTS:

    * 1/2 cup ground allspice berries
    * 1/2+ cup packed brown sugar
    * 6 to 8 garlic cloves
    * 4 to 6 Scotch bonnet peppers
    * 1 tablespoon ground thyme or 2 tablespoons thyme leaves
    * 2 bunches escallions (green onions)
    * 1 teaspoon cinnamon
    * 1/2 teaspoon nutmeg
    * Salt and pepper to taste
    * 2 tablespoons soy sauce to moisten 

PREPARATION:
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, 
cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend 
until smooth.

You may use allspice berries, if available, but use enough to give the 
equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key 
ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free 
to increase the hot peppers and garlic.

Rub the meat (chicken, pork or beef) with the seasoning. If using a pork 
shoulder, score the fat and rub in. With chicken, be sure to rub under skin and 
in cavities. Can also be used with fish, but use a firm-fleshed fish like 
grouper.

Marinate overnight. Grill over a low fire until done. Charcoal is best, but not 
essential. Meat will be smoked "pinkish" when done, and the skin will be nice 
and dark. Chop meat into pieces, and serve traditionally with hard-dough bread 
and Jamaican Red Stripe Beer.




===========================

Jamaican Jerk Chicken
ACTIVE TIME: 30 MIN
TOTAL TIME: 9 HRS
SERVES: 8
The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.
ingredients

    * 1 medium onion, coarsely chopped
    * 3 medium scallions, chopped
    * 2 Scotch bonnet chiles, chopped
    * 2 garlic cloves, chopped
    * 1 tablespoon five-spice powder
    * 1 tablespoon allspice berries, coarsely ground
    * 1 tablespoon coarsely ground pepper
    * 1 teaspoon dried thyme, crumbled
    * 1 teaspoon freshly grated nutmeg
    * 1 teaspoon salt
    * 1/2 cup soy sauce
    * 1 tablespoon vegetable oil
    * Two 3 1/2- to 4-pound chickens, quartered 

directions

   1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. 
   2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.


For a dipping sauce juice 2 oranges and one lemon.  Simmer on stove.  
Add 1 tsp salt.  Brown or white sugar until a honey like tone is 
developed.

Reserve the slightly reduced liquid to a container and use for citrus
vinagrettes.

For this vinagrette sauce combine the following:
3-4 Tbsp citrus sauce
1   Tbsp light frangrance olive oil
2-3 Tbsp salad oil
1   clove garlic, crushed
2-3 tsp jerk seasoning (more to taste)

Mix well and serve as a dipping sauce.