Recipe courtesy of Jimmy Bannos, Jr.

Jerk Cream

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  • Total: 2 hr 20 min
  • Prep: 35 min
  • Cook: 1 hr 45 min
  • Yield: about 2 1/2 cups
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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


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


1 cup peeled garlic cloves

1 cup extra virgin or regular olive oil


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


  1. 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.


  1. 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.


Yield: 1 cup
  1. ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
  2. 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.
  3. 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: 1/2 cup
  1. 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.
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