tag:blogger.com,1999:blog-15201157.post114914643980495127..comments2024-03-18T11:16:33.345+01:00Comments on Rosa's Yummy Yums: CARIBBEAN JERK CHICKENRosa's Yummy Yumshttp://www.blogger.com/profile/04130051839810091958noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-15201157.post-41421977012822249482013-10-11T04:46:31.906+02:002013-10-11T04:46:31.906+02:00Actually the method of cooking over wood and fire ...Actually the method of cooking over wood and fire was from the native but not the ingredients and recipeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-41375525624255061922008-07-16T09:57:00.000+02:002008-07-16T09:57:00.000+02:00ANONYMOUS: Thanks! As a matter of fact, I made it ...ANONYMOUS: Thanks! As a matter of fact, I made it with allspice, but forgot to add that crucial spice to the list...<BR/><BR/>I have never tried the recipe with thyme, but I'm sure it tastes delicious with that herb.<BR/><BR/>Yes, it is more traditional to grill the meat... As I have no BBQ, I cooked it this way!<BR/><BR/>I hope you'll enjoy that recipe! And, yes, Tamarind, lime, worcestershire sauce and rum are delicious!Rosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-19423191466014381112008-07-16T05:19:00.000+02:002008-07-16T05:19:00.000+02:00Interesting recipe. I love caribbean food and I re...Interesting recipe. I love caribbean food and I really love jerk. I've never seen it prepared this way, however, and I've never seen it without allspice and thyme. I have to agree with the others that have emphasized the need for these ingredients.<BR/><BR/>To me, the allspice is particularly crucial (while the thyme is debatable), since it's the key-note of pretty much every jerk I've ever had and just about every recipe I've ever come across. It's a bit like making Chicken Pesto without basil or garlic. <BR/><BR/>Have you ever tried a recipe with the allspice and thyme included? I'm just curious if you prefer it this way or if you've just never tried it with the traditional ingredients.<BR/><BR/>As a side, I believe that in Jamaica they cook the meat over fire on wooden planks from the allspice tree itself, imparting even more of that distinct depth of aroma and flavor. While I wouldn't suggest this trouble is necessary to produce viable jerk at home, I've never heard of simmering or braising it before. I usually grill mine and opt for over-roasting or broiling when a grill is not available.<BR/><BR/>Whether or not this recipe qualifies as "jerk", it sounds delicious and I hope to give it a try some time soon. Tamarind is one of my favorite flavors, and I think it will go well with the lime, worcestershire (almost as hard to spell as it is to pronounce!) and the rum (which should be renamed "yum"!). The fruity-firey scotch bonnets can't hurt here, either!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-20055923462735351182007-08-24T17:23:00.000+02:002007-08-24T17:23:00.000+02:00I LOVE those flavors!! I'd love this with rice or...I LOVE those flavors!! I'd love this with rice or big hunk of bread to soak up all the sauceSteamyKitchenhttps://www.blogger.com/profile/09215147623559421585noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-48571213970873262902007-06-08T01:05:00.000+02:002007-06-08T01:05:00.000+02:00This looks like an interesting recipe for Jerk Chi...This looks like an interesting recipe for Jerk Chicken, I can't imagine how it would work without the Jamaican staples of allspice and thyme though. At least it has the all-important scotch bonnet peppers!<BR/><BR/>Nice pictures! I like the way you have scenic views and local art mixed in with the cooking shots.<BR/><BR/>LeeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-1154584518346126962006-08-03T07:55:00.000+02:002006-08-03T07:55:00.000+02:00RUTH: Thanks for the kind comment, Ruth! I too wou...RUTH: Thanks for the kind comment, Ruth! I too would not mind being on this beach... We also had a terrible heatwave, but now it's a lot fresher. I hope that things change for you in Toronto as nothing's worse than muggy weather!<BR/><BR/>Yes, I'm really happy with the Joan Nathan book and plan to try many different recipes as there are many interesting ones in this book! This autumn, I'll have to try the "Lick Your Fingers Kugel" as I believe it is fabulous...<BR/><BR/>Thanks again and Regards,<BR/><BR/>Rosa<BR/><BR/>OOSHIGAL: Merci beaucoup! Et bien fais-en vite car c'est abso-lu-ment délicieux!!!<BR/><BR/>PUSPHA: Thanks! Yes I also wonder why. It is called jerk either because of the special way of preparing the meat and cooking it, because of your bodies reaction when eating it or the word originates from the Arawak language... Choose your pick!<BR/><BR/>PAZ: Many thanks, Paz!<BR/><BR/>ROSA: It's never too hot for a good jerk, ha, ha, ha ;-)))!!!<BR/><BR/>ELVIRA: Et tu as bien raison!Rosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-1154112202912769532006-07-28T20:43:00.000+02:002006-07-28T20:43:00.000+02:00Exactement le genre de plat que j'adore! :-)Exactement le genre de plat que j'adore! :-)Elvirahttps://www.blogger.com/profile/12582685811803449602noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-1153884373968389252006-07-26T05:26:00.000+02:002006-07-26T05:26:00.000+02:00Too hot for jerk!Too hot for jerk!Rosahttps://www.blogger.com/profile/12032001920106167026noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-1153881134506559462006-07-26T04:32:00.000+02:002006-07-26T04:32:00.000+02:00Awesome! Looks delicious!PazAwesome! Looks delicious!<BR/><BR/>PazAnonymoushttps://www.blogger.com/profile/17553242334935269790noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-1153832849516421092006-07-25T15:07:00.000+02:002006-07-25T15:07:00.000+02:00Looks good. Wonder y is it called "jerk". :))Looks good. Wonder y is it called "jerk". :))Anonymoushttps://www.blogger.com/profile/17269409801367619090noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-1153832283443286512006-07-25T14:58:00.000+02:002006-07-25T14:58:00.000+02:00Ton Jerk est magnifique!Parole de jamaïcaine ;-)Ro...Ton Jerk est magnifique!<BR/>Parole de jamaïcaine ;-)<BR/>Rooo ça me donne trop envie d'en manger...sooishihttps://www.blogger.com/profile/13537352007718415238noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-1153826818137919452006-07-25T13:26:00.000+02:002006-07-25T13:26:00.000+02:00What a great post - I particularly love the beach ...What a great post - I particularly love the beach shot. Wouldn't it be perfect to be there now with all the heat we're having? Toronto is also in a muggy heat wave.<BR/><BR/>Thanks for sharing.<BR/><BR/>Glad you like Joan Nathan's cookbook. Some of my favorite recipes are Zingerman's mushroom and barley soup (when it's colder), North Shore Lick Your Fingers Kugel (unbelievable hit everytime I serve it)the 3 Moroccan salads - eggplant, red pepper and carrot, and Syrian Swiss Chard & Chick Peas to name a few.<BR/><BR/>Have fun with them and enjoy the read - she's such a great writer.Ruth Danielshttps://www.blogger.com/profile/11173472189049022779noreply@blogger.com