Jamaican jerk sauce

MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Jamaican jerk sauce
  Categories: Sauces, Pork, Chicken, Fish
       Yield: 1 Servings
  
            -----michael grosz vbff60a--
     1/2 c  Ground allspice
            >
     1/3 c  Jamaican ground allspice
     1/2 c  Brown sugar
       6    Cl Garlic (to 8)
       4    Scotch bonnet peppers (to 6)
            Equivalent) seeds and all
       1 tb Ground thyme
            >
       2 tb Thyme leaves
       2 bn Scallions
       1 ts Cinnamon
     1/2 ts Nutmeg
       2 tb Soy sauce to moisten (about)
  
   Put everything in a food processor and blend until smooth. You may use
   allspice berries, if available, but use enough to give the equivalent
   of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel
   free to increase the garlic, and the hot peppers. I do. The recipe,
   double, and triples very well.  Rub about 1/4 cup sauce into each
   chicken, halved, and get under the skin and in all the cavities. If
   it is pork, use a de-boned shoulder, score the fat, and rub the sauce
   in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish.
   Marinate, preferably overnight, and grill over a low fire, until
   done. Charcoal is ideal. The meat will be a smoky pink when done, and
   the skin nice and dark. Chop the meat into pieces, and serve
   traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!
   This is the recipe for a Jamaican Jerk Sauce exactly as Christine
   Morin posted it here some months ago. Chris is a restaurant owner,
   caterer, and chef from Jamaica and this is her Jerk Sauce recipe and
   method. It can be made in bulk, refrigerated, and used to marinate
   chicken (whole, half, or wings, pork (chops or deboned shoulder, or
   fresh picnic), or a firm-fleshed fish like grouper or dolphin. It is
   VERY popular Jamaican eating..... and introduces a pepper called a
   Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL
   HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison.
   The SB, as I know it, seems to have "relatives" all over the
   Caribbean, Central and South America, and even into the West coast of
   the US. One of them is the Habanero.
   
   ~- Mike for Christine  -- /\/\ichael ================= & Ms.
   /\/\ | /-\ /\/\ |    10/6/93 \/\/eslie =================
  
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