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Feb. 17th, 2008 12:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
miekecWent to hot foods party yesterday; good company, good food, and very spicy. Yum. It was not as crowded as I remember from last year, but still pretty packed. We had made quite a few interesting dishes this time. Jerk beef/chicken/shrimp, since that came out so well last time. Recipes are listed below, both for our own memory as well as for anyone who wants to try. ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nekowoman had made Horseradish-vodka, and Red Chile - Guava Margarita, for which the recipes are (or will be shortly) on her journal.
There were many very creative and nice spicy things. Helped clear out my sinuses nicely. Very useful with bad cold :) One of my favorite descriptions was "Habaneroid Amaretto". Eventually I keeled, and Karin's behaviour deteriorated (not a surprise, it being past 11 pm!) so we drove home and crashed.
Jerk chicken, beef, shrimp
Scotch Bonnet peppers - use gloves when working with these! Simple thin latex gloves work very well.
salt
black pepper
garlic
thyme
allspice
brown sugar
citric acid (lemon or orange juice)
onions (shallots, yellow onions, scallions)
apple cider vinegar
olive oil - vinegar and oil help spread sauce to marinate
Directions: Add all in container, blend. We used immersion blender, but food processor will work just as well. Marinate the meat overnight; put chunks of meat and sauce in a ziplock bag, and make sure it is well mixed. The seafood is marinated a lot shorter, maybe 2-3 hours.
Then grill, either on outside grill or in frying pan on stove
Difference between mild and medium is the amount of scotch bonnets added.
nekowoman had made Horseradish-vodka, and Red Chile - Guava Margarita, for which the recipes are (or will be shortly) on her journal. There were many very creative and nice spicy things. Helped clear out my sinuses nicely. Very useful with bad cold :) One of my favorite descriptions was "Habaneroid Amaretto". Eventually I keeled, and Karin's behaviour deteriorated (not a surprise, it being past 11 pm!) so we drove home and crashed.
Jerk chicken, beef, shrimp
Scotch Bonnet peppers - use gloves when working with these! Simple thin latex gloves work very well.
salt
black pepper
garlic
thyme
allspice
brown sugar
citric acid (lemon or orange juice)
onions (shallots, yellow onions, scallions)
apple cider vinegar
olive oil - vinegar and oil help spread sauce to marinate
Directions: Add all in container, blend. We used immersion blender, but food processor will work just as well. Marinate the meat overnight; put chunks of meat and sauce in a ziplock bag, and make sure it is well mixed. The seafood is marinated a lot shorter, maybe 2-3 hours.
Then grill, either on outside grill or in frying pan on stove
Difference between mild and medium is the amount of scotch bonnets added.
