Hello friends of the Inn,
We thought we’d share a recipe that will be sure to please the palette and remind you of a recent time with us. Chef Maurice gave us his recipe details for one of his favorite dishes on property, the Jamaica Inn Sublime. The Sublime is a spicy jerk chicken and jerk pork loin dish served with fried ripe plantain and bammy This signature dish is a guest favorite and has been a staple on our lunch and all day menu offerings. Jerk is Jamaica to the bone, spicy, sweet, aromatic with a smoky flavour that is distinct. It’s no wonder the dish is an island favorite!
The Jerk Chicken style of cooking originated with the Maroons who introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawaks. The meat was seasoned and then smoked producing a distinct flavour. In addition to popular seasonings such as scotch bonnet pepper, skellion, onions and garlic, the sweet wood of the all spice or pimento trees is known to add flavour to grilled or smoked meat.
- 1 medium onion, coarsely chopped
- 3 medium scallions, chopped
- 2 Scotch bonnet peppers, chopped
- 2 garlic cloves, chopped
- 1 tablespoon five-spice powder
- 1 tablespoon allspice or pimento berries, coarsely ground
- 1 tablespoon coarsely ground pepper
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/2 cup soy sauce
- 1 tablespoon vegetable oil
- (1) 4 pound chicken, quartered
In a food processor, combine the onion, scallions, peppers, garlic, five-spice powder, allspice, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve. Your oven can be used as a substitute for grills in the preparation of chicken.
- 2 tablespoon Pimento (allspice berries)
- 1/2 cup packed brown sugar
- 1 cup onion (chopped)
- 6-8 garlic cloves
- 4-6 Scotch bonnet peppers
- 1 tablespoon ground thyme or 2 tablespoons thyme leaves
- 1-2 bunches scallions (green onions)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- salt and pepper to taste
- 2 tablespoon soy sauce to moisten
- 1 tablespoon chopped ginger
- Put content in a food processor or blender and liquefy
- Pour sauce in a Jar and keep refrigerated.
- The sauce will keep forever if kept refrigerated
To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time
- 2-3 lb. pork loin boneless center cut roast
- 1/4 cup orange juice
- 3 tablespoons brown sugar
- 1 tablespoon full flavor molasses
- 1 tablespoon worcestershire
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Preheat oven to 425 degrees Fahrenheit
- In a small bowl, combine orange juice, brown sugar, mustard, worcestershire and salt. Whisk.
- Reserve 1/3 liquid for halfway through the cooking so you can re-glaze.
- Place in oven, on top shelf, for 15 minutes.
- Lower oven temperature to 375 degrees Fahrenheit and continue cooking until internal temperature is 145 degrees.
- Bake for about 15 minutes per pound. To note, this pork took 50 minutes total to cook and it was 2.4 pounds.
- Remove from oven.
- Loosely tent it with foil and let it rest for 10 minutes
- Slice and enjoy. Serve with pan juices.
- 1 large ripe plantain
- 1 cup corn oil for frying (you can use oil of your choice)
- Cut plantain in ½” thick circular slices
- Pre heat oil in medium sauce pan for shallow frying
3. Add sliced plantain to oil fry on each side until golden brown, remove and drain.
- 2 large bammy cut in ¼
- 2 cups coconut milk
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ vanilla
- 1 Tablespoon sugar
- Pinch of salt
- Corn oil for frying
- Mix all above ingredients in a bowl, add cut bammy to the mixture allow bammy to soak for about 15 mins.
- Pre head oil in sauce pan to temp.of 325 F
3. Add the pieces of bammy and fry until golden brown on either side
We hope you enjoy and remember a little of home when eating this delectable dish, happy cooking!