We made it…it’s Friday! I hope everyone had a good week and that there are some fun weekend plans ahead for each of you. Between all the travel, sports, activities, etc…we haven’t had much time for family get togethers this summer. So tomorrow we are gathering here on what is supposed to be a beautiful day for some pool time and some back yard BBQ and firing up the smoker.
On the menu tomorrow is some Jamaican Jerk steaks and chicken along with some Jamaican Curry Chicken and lots of Caribbean side dishes. I can’t take credit for the recipe…that belongs to Chef Nigel Spence. https://diasporafoodstories.com/ripe-kitchen-and-bar-nigel-spence/ This recipe is amazing and I do my best to follow it perfectly all the way down to growing my own Scotch Bonnet peppers. For the chicken I ever ordered Pimento wood for the smoker.
Enjoy the weekend and if you have some time….make this dish below….you won’t regret it!!
Here is the recipe:
Jerk Marinated Ribeye w/Chadon Beni Sauce, Grilled Ratatoullie & Garlic Toast
RECIPE FOR RIPE RESTAURANT’S “BIG ASS” JERK RUBBED RIBEYE STEAKAt the restaurant, we use the “Choice” Grade Cut.
Feel free to use “Select” or “Prime” for this recipe,
or any other cut from beef, pork or chicken. This Jerk Rub is very versatile.
1 16oz cut of boneless or bone-in Rib-Eye Steak.
Ingredients for Jerk Rub:
1tsp Nutmeg
2tsp White Pepper
¼ C Black Pepper
½ C Kosher salt
¾ C freshly ground Allspice
¾ C Brown Sugar
¾ C Orange Juice
1 whole Scotch Bonnet pepper
1 bunch Jamaican Thyme(about 10 stalks, picked from hard stems)
8 whole Garlic cloves
¾ C chopped Scallions (green onions)
2 cups whole Ajicito pepper (flavorful but not hot)
METHOD:
Put ajicito peppers, scotch bonnet pepper, garlic cloves, thyme and scallions in food processor and pulse until it forms a paste. Then add the remaining ingredients except for the orange juice and blend. Slowly stream OJ into the processor until all is incorporated. You may adjust the amount of Orange Juice used depending on how dry or wet you prefer the rub to be. We like it be the consisency of a chutney.
Smear paste over one side of steak and season the other side with salt and pepper. Marinate for 1 hour or up to 48 hours. Place steak on a hot grill and cook to just before desired doneness.
Allow steak to rest (off the heat) for 10 minutes after cooking to redistribute juices and the carry-over cooking will bring it to your desired doneness. Then bite into that baby and lose your marbles!
This Jerk Rub Recipe should make enough for at least 10 large Rib-Eye Steaks.
The Rub can be stored in a tightly covered container in the refridgerator for up to 2 weeks.
NOTE:
Ajicito peppers can be found in most Latin markets. It is also called “seasoning peppers” in Caribbean circles. It looks and smells just like a Scotch Bonnet pepper, but without the heat. It is used in the recipe to increase that scotch bonnet flavor, but can be substituted by adding a bit more green onions and scotch bonnet (if you can handle the additional heat). After letting this rub sit for a couple of days, the heat mellows out significantly anyway, so make a large batch by doubling or tripling the recipe. You won’t be disappointed, and it lasts for weeks in the fridge.
Jamaican thyme is a little more “earthy” than the regular stuff found in grocery stores, but can readily be substituted with any thyme available.
Kitchen Secret: Add a 1/2 teaspoon of the Rub at the last minute, to any curry dish you are preparing, to send your “foodie” friends into a “Question & Answer” session at your table!
Chadon Beni Sauce
(As Seen on “Throwdown” with Bobby Flay)
Chadon Beni (also called Shadow Benny in Trinidad & Culantro in Latin markets)
has a broad, flat green leaf. Its a cousin of Cilantro
which can be used as a substitute in the recipe.
1 cup densely packed Chandon Beni leaves.
1 cup loosely packed fresh flat italian parsley leaves
1 cup lime juice (fresh squeezed if available)
1/2 fresh scotch bonnet pepper (or habanero)
1/4 cup chopped scallions
6 whole peeled garlic cloves
1 tablespoon salt
Put all ingredients in blender and blend till smooth-add a little extra lime juice if puree is too thick
Culantro is VERY similar to cilantro in flavor, just a bit more powerful. Cilantro is a great substitute.
