1 cup fresh flat-leaf parsley, chopped
1 cup fresh cilantro, chopped
2 Tbsp fresh thyme
2 Tbsp grey salt
1 Tbsp fresh ginger, chopped
6 large cloves garlic, chopped
2 medium sweet onions, chopped
1 bundle of chives, chopped
2 small bundles of green onions, chopped
1 cup shallots, chopped
10 Scotch bonnet chilies (more or less as desired), stems removed and quartered
In a small bowl whisk together:
3 Tbsp soy sauce
1/2 cup fresh lime juice
1/2 cup vegetable oil
1/2 cup dark brown sugar, packed
In a blender or processor, combine the ingredients from the first small bowl and the large bowl. Pulse to a thick paste. Then slowly add the ingredients from the second small bowl to the blender and pulse to a workable paste. Water can be added in very small amounts to get to a spreadable consistency. Use for the BBQ on meat, chicken or most seafood. Use at once or store in the fridge in a covered, non-reactive container. This stores well for months.
This is a flavorgasm recipe…perfect served with Island Rice!!!
Ingredients:
1 tsp Lime Rind, grated
¼ C Fresh Lime Juice
1 Tbsp Ground Allspice
1 Tbsp Brown Sugar
1-2 Tbsp Jalapeno Pepper, finely chopped
2 Tbsp Olive Oil
1 tsp Salt
1 tsp Black Pepper
1 tsp Thyme
1 tsp Cinnamon
½ tsp Nutmeg
3 cloves Garlic, chopped
¾ C Onion, chopped
6 Chicken Breasts, skinless and boneless
Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.
1/2 cup allspice berries
1/2 cup brown sugar, packed
6-8 cloves garlic
4-6 Scotch Bonnet or habanero peppers
1 Tbsp. ground thyme or 2 Tbsp. fresh
2 bunches green onions
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. soy sauce
Put all ingredients in a food processor (we used a blender) and
process until smooth. Keep refrigerated until ready to use. Rub meats
with the seasoning, or can place the rub under the skin of chicken.
Refrigerate and let marinate overnight. Grill meats over low fire
until done.
Hot habanero peppers will bang on your taste buds like steel drums! This fiery marinade is so hot and so good, you’ll want to use it all through the summer.
CAUTION: Habanero peppers are the HOTEST pepper you’ll ever experience. Use the utmost caution when handling. The juices from these peppers WILL burn you. The Scoville rating for Jalepeno’s is between 25,000 - 35,000…Habanero have a Scovile rating of 200,000 to 300,000!!! You’ve been warned! :shock:
6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1.5 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1.5 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped
Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for medium heat and lightly oil grate.
Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Ingredients:
1 Pound GROUND TURKEY
1/2 Cup boiling water
1/3 Cup couscous
1/2 Cup red bell pepper, seeded and diced
1 Teaspoon dried thyme
1 Teaspoon curry powder
1/2 Teaspoon cumin
1/2 Teaspoon allspice
1/2 Teaspoon ground ginger
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/4 Teaspoon paprika
1/4 Teaspoon cayenne pepper
1 Tablespoon canola oil
As needed vegetable cooking spray
In small cup or bowl, combine water and couscous; cover and allow to stand 5 minutes + or until couscous has absorbed all water.
In small non-stick skillet, over medium-high heat, saute red bell pepper, thyme, curry powder, cumin, allspice, ginger, salt, black pepper, paprika and cayenne pepper in oil 1 to 2 minutes; allow to cool.
In medium bowl, combine turkey, bell pepper mixture and couscous. Shape mixture into a round loaf using a 9-inch pie plate or a rectangular loaf using a 8x4x2-inch pan. Spray pan with vegetable cooking spray.
Bake at 350 degrees F for 35 to 45 minutes or until meat thermometer reaches 165 degrees F when inseted in the center of the loaf and juices run clear.
