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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Ingredients

JIMMY'S JAMAICAN JERK MARINADE:

ROASTED-GARLIC PUREE:

ANGEL DUST CAJUN SEASONING:

Directions

  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.

JIMMY'S JAMAICAN JERK MARINADE:

  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.

ROASTED-GARLIC PUREE:

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.

ANGEL DUST CAJUN SEASONING:

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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