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Nontraditional Jamaican Jerk Pasta Part 1 - Making The Sauce

eatingconsciously's picture
A few weeks back, I blogged about the great food at Horizons here in Philadelphia. One of the best appetizers is the Jamaican BBQ Seitan and fortunately, chef Rich Landau has been kind enough to share this recipe on a local media website. I decided to recreate the dish myself last night and it was amazing! I did make a few slight alterations and I also had to make my own Jamaican jerk because the grocery store was all out of it! I'll give you the Jamaican jerk recipe followed by my slightly modified version of the Jamaican BBQ Seitan. The sauce for this is amazing, I bet it would be great on some roasted tofu!
Ingredients
  Onion 1⁄4 Small
  Fresh thyme sprigs 2
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Cinnamon 1 Teaspoon
  Cayenne pepper 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Cumin 1⁄4 Teaspoon
Directions

Mince the onion and thyme together very finely until it becomes almost a paste. Add all of the spices and mix well. If you want to make some to use in the future, use dried onions and thyme, or better yet, allow the jerk to dry on a cookie sheet for 24 hours until all the moisture has evaporated. Then store in an airtight container for later use.
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Recipe Summary

Channel: 
Jamaican
Servings: 
4
Here is a variation of a traditional recipe that you are going to love. Nontraditional Jamaican Jerk Pasta recipe video has three parts. This is the first part of the recipe video where the ingredients are blended to perfection. Watch the video for more details!

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