Chef's Quick Tip: Jerk marinade
This week, Chef Rasheeda McCallum of Black Chef Movement shows Tina Redwine how to make classic Caribbean cuisine.
News 12 Staff
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Sep 2, 2020, 3:06 PM
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Updated 1,332 days ago
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Jerk marinade
Ingredients:
Cilantro (6 -7 Sprigs)
Curly Leaf Parsley (6-7 Sprigs)
Thyme (6-7 Sprigs)
Bell Pepper (1/4 bell pepper)
Onion (1/4 onion )
Garlic - Minced (2 cloves)
Ground Ginger (1/2 tsp)
Whole Allspice (4 pieces )
Brown Sugar (1 tablespoon)
1 Habenero or Scotch Bonnet (remove stem)
Olive Oil (2 Tablespoons)
Curly Leaf Parsley (6-7 Sprigs)
Thyme (6-7 Sprigs)
Bell Pepper (1/4 bell pepper)
Onion (1/4 onion )
Garlic - Minced (2 cloves)
Ground Ginger (1/2 tsp)
Whole Allspice (4 pieces )
Brown Sugar (1 tablespoon)
1 Habenero or Scotch Bonnet (remove stem)
Olive Oil (2 Tablespoons)
Method:
Add all ingredients into a blender or food processor and blend.
Contact:
Chef Rasheeda McCallum
PHOTOS: Chef's Quick Tips
