| Cheatin' Jerk |
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My friend’s a jerk chicken master. So when we were invited over to enjoy some of his special hot and spicy jerk chicken we didn’t hesitate. However, no amount of questioning and cajoling could pry the recipe from him. His marinade was very spicy, intense and flavorful which makes sense since he says he marinates it for two days! I left with a full belly but empty handed. So when Sobey’s challenged food bloggers to try some of their new recipes, and their Sensations by Compliments Caribbean Jerk Marinade was on the list of foods they would send me, I jumped at the chance. Hoping it would be that easy to recreate the real thing was a bit naïve, I guess. The bottled sauce just did not have the kick of a real jerk but it was quite pleasant. I’d call it Caribbean pork and enjoy it often with its smooth tingle of sour sweet. I’d even feed it to kids, it was that mild. But for a more jerk experience, I found a few enhancements made the dish much, much better. Cheatin’ Jerk
1/3 cup Sensations by Compliments Caribbean Jerk Marinade 3 tbsp lime juice 1 tsp dried thyme 1 pinch clove 1 pinch red pepper flakes 1-4 pinches cayenne pepper (to taste) 6 boneless centre cut pork chops Mix together marinade, juice and spices. Pour over chops and refrigerate as long as you can up to 48 hours. BBQ over med-high heat until pork reaches 160F. Serve with salsa below. Tropical Salsa 1 tbsp extra virgin olive oil 1 tbsp honey 1 tbsp malt vinegar 1 tbsp Sensations by Compliments Caribbean Jerk Marinade 1 mango diced 2 tbsp fresh mint, minced Toss ingredients together and serve on the side. |
