Casa Marina Jerk Wet Rub Recipes

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CLAMS IN A CATAPLANA CASA VELHA



Clams in a Cataplana Casa Velha image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

3 medium Spanish onions, peeled and sliced thin
3 large garlic cloves, peeled and minced
2 large sweet green bell peppers, cored, seeded, and cut in thin strips
1/4 cup olive oil
1 large dried bay leaf, crumbled
1 (16-ounce) can water-packed tomatoes (do not drain)
1 (6-ounce) can tomato sauce
2 ounces lean prosciutto, cut into small dice
1/4 pound lean smoked ham, cut into small dice
1/4 pound chourico, chorizo, or pepperoni, cut into small dice
4 dozen uniformly small clams in the shell, scrubbed clean
1/2 cup dry white wine
1/4 cup coarsely chopped fresh flat-leaf parsley
Accompaniment: Pao or other rough country bread

Steps:

  • Meanwhile, prepare the sauce: Cook the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat for 8 to 10 minutes, or until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 minutes longer. The sauce can be made as much as 2 days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
  • To assemble the cataplana: Spoon 1/2 the tomato mixture into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 minutes over moderately low heat, do not lift cover. Open the cataplana or kettle, scatter the parsley evenly on top, and then toss the clams lightly. If clams have not opened, cover and cook slowly for 5 to 10 minutes longer or until the clams open. Discard any that do not.
  • Carry the cataplana or kettle to the table, take off lid, and ladle into large soup plates. Cook's note: Types of small clams to use are West Coast butter clams or small Littleneck clams. Also, be sure to put out a large bowl for empty clamshells.

JAMAICAN JERK RUB



Jamaican Jerk Rub image

This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired.

Provided by Kittencalrecipezazz

Categories     Caribbean

Time 1m

Yield 1/2 cup

Number Of Ingredients 16

2/3 cup dried chives
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons onion flakes
2 tablespoons garlic powder
2 tablespoons dried thyme
2 tablespoons light brown sugar
2 tablespoons ginger
1 1/2 tablespoons salt
4 teaspoons coarse black pepper
4 teaspoons whole allspice
4 teaspoons cinnamon
4 teaspoons coriander
1 teaspoon nutmeg
1 teaspoon whole cloves
red pepper flakes (optional)

Steps:

  • In a blender, blend all ingredients until a fine powder.
  • To use, just rub/coat about half of the recipe (or the amount desired) on your meat to coat well.
  • Place covered in a plastic ziploc bag in the fridge for 24 hours.
  • Store the remaining rub in a glass jar cover in the fridge.

Nutrition Facts : Calories 970.8, Fat 13.8, SaturatedFat 4.2, Sodium 21050.6, Carbohydrate 224.3, Fiber 47, Sugar 93, Protein 24.8

WET JERK RUB



Wet Jerk Rub image

Make and share this Wet Jerk Rub recipe from Food.com.

Provided by Ashley U

Categories     Creole

Time 3m

Yield 2 CUPS

Number Of Ingredients 14

4 cups coarsely chopped green onions
1/4 cup fresh thyme leave
3 tablespoons peeled grated gingerroot
1 tablespoon fresh ground black pepper
1 tablespoon freshly ground coriander seed
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
2 tablespoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground cinnamon
5 garlic cloves, peeled and halved
3 bay leaves
1 -2 habanero pepper, halved and seeded

Steps:

  • Add all ingredients and process until smooth in a food processor.
  • Use 1 to 2 tablespoons to rub or brush onto chicken or fish before grilling.

Nutrition Facts : Calories 851.4, Fat 25.5, SaturatedFat 5.1, Sodium 7071.5, Carbohydrate 175.1, Fiber 93.1, Sugar 6.7, Protein 39

JAMAICAN WET JERK RUB



Jamaican Wet Jerk Rub image

Authentic and easy. Rub it on pork, chicken, or beef and serve with rice and warm flour tortillas for a great meal.

Provided by 2Bleu

Categories     Caribbean

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 20

8 green onions, finely chopped (about 1 cup)
1 habanero pepper, steamed and finely chopped
2 tablespoons peanut oil
3 garlic cloves, chopped
1 cup brown sugar
2 tablespoons smoked paprika
2 teaspoons fresh thyme
2 teaspoons fresh basil
2 teaspoons ground ginger
2 teaspoons coriander
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon lime juice

Steps:

  • Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
  • The mixture will keep in a tightly sealed container in the refrigerator for several months.

Nutrition Facts : Calories 76.8, Fat 1.9, SaturatedFat 0.3, Sodium 154.8, Carbohydrate 15.5, Fiber 0.8, Sugar 13.7, Protein 0.5

JERK MARINADE SEASONING RUB



Jerk Marinade Seasoning Rub image

This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!

Provided by awakenedone

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 2

Number Of Ingredients 14

3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 ½ tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary

Steps:

  • Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 53.3 g, Fat 4.5 g, Fiber 13.5 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 3991.2 mg, Sugar 19.2 g

BRILLIANT JAMAICAN JERK MARINADE



Brilliant Jamaican Jerk Marinade image

This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.

Provided by WizzyTheStick

Categories     Caribbean

Time 15m

Yield 10 serving(s)

Number Of Ingredients 17

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark brown sugar
1/2 cup fresh orange juice
1 lime, juice of
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

Steps:

  • In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
  • In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
  • Mix thoroughly.
  • Whisk in orange juice, vinegar, lime juice, and soy sauce.
  • Slowly drizzle in oil, whisking constantly.
  • Add the reserved scallion mixture; stir to combine.
  • Let rest at least one hour.
  • Wash chicken, pork, or fish well, pat dry and place in a bowl.
  • Add sauce; rub in well.
  • Cover and refrigerate overnight.
  • Before cooking, scrape paste off of the meat.
  • Grill over charcoal.
  • You may add water-soaked allspice berries to the coals for smoke and additional flavor.
  • Serve with Jamaican "rice and peas".

Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3

CASA MARINA



Casa Marina image

This is a delicious cocktail which tastes just like summer in a glass! Its also pretty lethal because it tastes so innocently alcohol free! You can make up a big bowl of it by just chucking a bottle of each spirit and a carton of each juice into a punch bowl. Adding a bottle of sparkling wine gives it some fizz u002du002d and an extra kick!

Provided by Little Miss Perfect

Categories     Rum Drinks

Time 1m

Yield 2

Number Of Ingredients 7

1 fluid ounce melon liqueur
1 fluid ounce peach schnapps
1 fluid ounce coconut flavored rum
2 fluid ounces white rum
3 ⅔ fluid ounces orange juice
3 ⅔ fluid ounces cranberry juice
2 twists lime zest, garnish

Steps:

  • In a cocktail shaker full of ice, combine melon liqueur, peach schnapps, coconut rum, white rum, orange juice and cranberry juice. Shake vigorously for about 60 seconds. Strain into 2 tall glasses and serve with a twist of lime zest.n

Nutrition Facts : Calories 253.6 calories, Carbohydrate 30 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 8.1 mg, Sugar 23.8 g

JAMAICAN JERK RUB



Jamaican Jerk Rub image

Make and share this Jamaican Jerk Rub recipe from Food.com.

Provided by PalatablePastime

Categories     Caribbean

Time 5m

Yield 3 tablespoons

Number Of Ingredients 11

1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 1/2 teaspoons paprika
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Steps:

  • Mix together all spices thoroughly and store in an airtight container.
  • To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
  • This recipe should do about 3 pounds of meat.

Nutrition Facts : Calories 21.4, Fat 0.6, SaturatedFat 0.2, Sodium 390.5, Carbohydrate 4.8, Fiber 1.7, Sugar 1.7, Protein 0.6

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