May is by no means a dull month. We have flowers blooming! Trees are in bud! Gardens are being planted! And from Rudy’s in Twin Falls, we get this information. Enjoy!
National Artisan Gelato Month
National Asparagus Month
National Barbecue Month
National Chocolate Custard Month
National Egg Month
National Hamburger Month
National Home Brew Day (1st Saturday)
National Salad Month
National Salsa Month
National Strawberry Month
What’s not to love about May?!
And then, for the more daring folks, here is a recipe from Rudy’s (There is a hot link to Rudy’s in the sidebar. Give them a visit!) on how to make a Jamaican Jerk Sauce. Just remember, the sauce is as different from kitchen to kitchen as Beef Stew. The varieties are endless. But with that in mind, here is the recipe. This can be quite spicy hot. Enjoy!
Jamaican Jerk Sauce
“Jerking” is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning-either dry spices or a wet marinade like this recipe-then roasted in a pit or grilled slowly over wood planks from the pimento tree. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead if you can’t handle the heat. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may use ground allspice powder.
· 1 Scotch bonnet or jalapeno pepper, halved and seeded
· 4 scallions, sliced into 2-inch lengths
· 3 cloves garlic, peeled (1 1/2 teaspoons)
· 3 tablespoons freshly grated ginger (1 2-inch piece)
· 4 sprigs fresh thyme, minced
· 1 tablespoon whole allspice berries, ground in a coffee mill, or 2 teaspoons dried
· Juice of 2 limes
· 1/2 cup ketchup
· 1/2 cup pineapple juice or tomato juice
In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground. Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.
Recipe Bonus: Keep a batch of jerk sauce in your refrigerator; it will keep for up to a month. You may use it to baste everything from tofu chunks to poultry, seafood, or red meat while roasting or barbecuing. It’s especially good when you marinate chicken, roast pork, or thick slices of tofu overnight. Grill, roast, or broil the following day. Serve with additional sauce for dipping.
*Grab some Red Stripe Beer to go with this!