The Jerk

It was unusually warm in Seattle last week.  No interest in turning on the oven when it’s hovering just under 90 degrees outside.  Our portable grill is used a lot in the summer, even when the weather is cool.  Nothing fancy, it cost about 30 dollars.  Modern day nomads, a small portable grill serves our needs just fine.  IMG_0343_2

We celebrated Jason’s birthday on Thursday with margaritas and jerk shrimp and tuna steaks.  A few years ago I ran across a recipe for fresh jerk marinade that really can’t be beat.  It’s ideal for shrimp but this was the first time I had used it on tuna steaks.  Convinced this marinade can work on lamb kabobs, too.  Warm spices combined with cool green produce, the resulting mixture is surprisingly versatile. Honestly can’t recall the original source for the recipe, but I know I have tweaked the original version to suit my taste.  I would really like to hear how others use this marinade.

Jerk Marinade

1 bunch scallions (chopped 1 1/2 cups)

2 garlic cloves, chopped

1 jalapeno chili, sliced (seeds and ribs removed for less heat if desired)

2 T fresh lime juice

2 T olive oil

1 T light brown sugar

1 1/2 t ground allspice

1 t coarse salt (kosher)

1 t dried thyme (or dried bouquet garni)

1/2 t ground cinnamon

Place all ingredients except olive oil into the bowl of a food processor.  Process for about a minute until the mixture looks like a chunky paste.  Turn off processor and open lid in order to scrape the sides of the bowl.  Return lid to continue processing while drizzling olive oil into mixture until it becomes fully incorporated. Scrape contents into a bowl and keep refrigerated until ready to use.

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