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Categories:
heavy whipping cream marinade Worcestershire sauce garlic kosher salt paprika Spanish paprika chile powder Angel freshly ground black pepper ground white pepper red pepper unsalted butter garlic extra virgin ground allspice ground nutmeg ground cinnamon ground cloves green onion habanero chile garlic thyme freshly squeezed Key lime canola oil soy sauce dark rum ginger honey cane syrup freshly ground black pepper brown sugar Worcestershire sauce pepper sauce salt red pepper paprika Spanish paprika salt thyme oregano ground white pepper basil cayenne pepper freshly ground black pepper garlic onion powder
Viewed: 58 - Published at: 9 years agoIngredients
- 2 1/2 cups heavy whipping cream
- 1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Roasted Garlic Puree, recipe follows
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Hungarian paprika
- 1/4 teaspoon Spanish paprika
- 1/4 teaspoon chile powder
- 1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter, chilled and cut into pieces
- 1 cup peeled garlic cloves
- 1 cup extra virgin or regular olive oil
- 2 tablespoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 1/4 teaspoon ground cloves
- 1/2 cup sliced green onion, white and green parts
- 1 tablespoon seeded, chopped habanero chile
- 1 1/2 teaspoons minced garlic
- 2 tablespoons fresh thyme leaves
- 2 tablespoons freshly squeezed Key lime, or regular lime juice
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 tablespoon dark rum
- 1 1/2 teaspoons grated fresh ginger
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons cane syrup or light molasses
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon dark brown sugar
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon habanero hot pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 3 tablespoons Hungarian paprika
- 1 1/2 tablespoons Spanish paprika
- 5 teaspoons salt
- 1 1/4 teaspoons dried thyme leaves
- 1 1/4 teaspoons dried oregano
- 1 teaspoon ground white pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
Method
- Combine all ingredients except butter in a medium saucepan over high heat.
- When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
- Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter.
- Set aside.
- If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through.
- Do not boil.
- ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
- Place the garlic in a small ovenproof container and pour in the oil.
- Use additional oil if needed to completely immerse all the garlic cloves.
- Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
- Strain the garlic and place in a blender along with 2 tablespoons of the oil.
- Puree to a smooth consistency, adding a small amount of oil if necessary.
- Pour into a container and cover the top of the puree with a thin layer of the oil.
- Cover and store in the refrigerator.
- Yield: 1 cup
- Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet.
- Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently.
- Transfer to a coffee grinder and grind to a fine powder.
- Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste.
- Store in a covered container and refrigerate for up to a week.
- Combine all ingredients in a small bowl until thoroughly mixed.
- Store in an airtight container.
- The spice mix keeps its best flavor for about 2 months.
- Yield: 1/2 cup
