Jerk Cream

Total Time:
2 hr 20 min
Prep:
35 min
Cook:
1 hr 45 min

Yield:
about 2 1/2 cups

Ingredients
  • 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
  • ROASTED-GARLIC PUREE:
  • 1 cup peeled garlic cloves
  • 1 cup extra virgin or regular olive oil
  • JIMMY'S JAMAICAN JERK MARINADE:
  • 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
  • ANGEL DUST CAJUN SEASONING:
  • 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
Directions
ROASTED-GARLIC PUREE:
  • 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

JIMMY'S JAMAICAN JERK MARINADE:
  • 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.

ANGEL DUST CAJUN SEASONING:
  • 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


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