Jerk Rubbed Rib-Eye with Green Papaya Relish

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Hello, I enterend the links, http:// etc unable to locate the Winning Recipe and relish. I saw Capt and one other posted the link, but no recipe was available, just website for resturant. I would like to try the winning recipe and winning relish to compare the two. This show was just aired (repeat this evening 5/3/09. Could Someone PLEASE help us with this... Thanks

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Ingredients for jerk paste:
1tsp Nutmeg
2tsp White Pepper
? C Black Pepper
? C Kosher salt
? C freshly ground Allspice
? C Brown Sugar
? C Orange Juice
1 whole Scotch Bonnet pepper
1 bunch Jamaican Thyme
8 whole Garlic cloves
? 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. (Jerk paste keeps for approximately 1 week in the refrigerator. 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 desired doneness.
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 omitted if it can't be easily sourced. Just add a bit more green onions and scotch bonnet (if you can handle the additional heat.
Jamaican thyme is a little more "earthy" than the regular stuff found in grocery stores, but can be substituted with the regular stuff if necessary.
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

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I would really like to try this recipe and the winner's recipe - a couple of people posted the link to the Ripe website, but it looks like they removed the recipe. Would some one out there mind posting it? I would really appreciate it!

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NOBODY puts cilantro or mint in JERK RUB... i think you're thinking of something else.

mint??

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The jerk rub is excellent, but the papaya relish is what really makes this perfect. I used a stawberry papaya and it turned out really well. I never put anything on a steak, just some steak seasoning...but this was excellent with the relish right on top of the steak!

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Prepared three ribeye steaks using Bobby's Jerk recipe and they turned out great. I marinated my steaks for a couple hours before cooking them on a medium hot grill. The steak came off the grill with a nice crust. I recommend 2 habaneros; 1 habanero is very mild. I made some minor tweaks and substitutions due to availability: yellow onion, rosemary, a pinch of sugar, and 1/3 cup oil instead of 1/2 cup. A friend liked it so much that he marinated his own steak in the left over marinade that he was originally going to cook with just salt and pepper.

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good

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Ok so I tried the recipe today using NY strips instead of Rib-eye, they were on sale and I like them more than Delmonicos at the moment. After making the initial batch of jerk seasoning I found that it was not hot enough and it had a strong taste of cinamon and cloves. The cloves probably was my fault because i started with whole cloves and not powder. I had to add an extra 1 1/2 of habanero pepper and more salt and peppercorns to even out the taste.After I made the adjustments it still wasnt hot enough but it wasnt bad. If you try this recipe you may have to tweak it to your taste or expectations of traditional jerk paste. What I did find was a jar of Jamaica Jerk paste made by "GRACE" in the local grocery store which taste like the real thing for less than 4 dollars. Either way thanks Bobby for the great show and a recipe.

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www.riperestaurant.com/page/page/3726610.htm

For all ya'll who want it.

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Firstly, it would be hard to make either Bobby's recipe, or the winner's from the throwdown, and have either of them taste bad (unless you're a really bad cook. I actually made the jerk paste from Ripe's website and marinated the meat in the paste for about 3 hours. The paste itself didn't taste that great by itself, though it was AWESOME on the steak. I accompanied that recipe with Bobby's cucumber salad from that same Throwdown(though I used Mango instead of Papaya and I have to say, that salad was Fantastic and a great pairing to the jerk ribeye. We then added some whipped sweet potatoes with butter and brown sugar and all in all, it was one of the best meals I've made in a long time.