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It's About Thyme!

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It's About Thyme!

Post  Reverend Curlee on 7/23/2011, 7:46 pm

Planted some Thyme seeds in the Square with my Thai Basil at least four weeks ago and nothing. Today I went out to tend the garden and to my amazement I have one Thyme plant growing. It's about 2" tall. It's going to taste oh so good in my homemade Jamaican Jerk Seasoning!
RC

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Re: It's About Thyme!

Post  camprn on 7/23/2011, 9:05 pm

Thyme will bring more bees to your garden!

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Nice & Thanks

Post  Reverend Curlee on 7/24/2011, 12:31 am

@camprn wrote:Thyme will bring more bees to your garden!

Nice! Thanks for the info camprn. Now I'm just hoping one more Thyme Plant pops up. If not that's OK, I should get enough from one for what I want. The Adventure continues. Love the Adventure!

RC

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Re: It's About Thyme!

Post  stripesmom on 7/24/2011, 3:02 pm

RC, I've never tasted a Jamacan jerk seasoning.

Would you mind sharing?

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Jamaican Jerk Marinade

Post  Reverend Curlee on 7/25/2011, 1:47 am

@stripesmom wrote:RC, I've never tasted a Jamacan jerk seasoning.

Would you mind sharing?

Not at all!
1/3 Cup Chopped Onion
½ Cup Scallions
¼ tsp. Ground Nutmeg
½ tsp. Ground Cinnamon
1 tsp. Ground Jamaican Pimento (Allspice)
1 tsp. Ground Black Pepper
2 tsp. Fresh Thyme
2 tsp. Sugar
1 tsp. Salt
1 tbls . Vinegar
3 Hot Finely Ground Peppers (Scotch Bonnet or
Habanera are preferred, but Serano or Jalapeno
may be used if Scotch Bonnet or Habanera are
Not available.


Combine all ingredients in a blender or food processor until they are blended together. This sort of a cross between a Rub and a Marinade. It should be almost paste like with small chunks of the Onions, Scallions and Peppers visible.
The heat can be adjusted by in creasing or decreasing the amount of PEPPERS. You can also lessen the heat by removing the seeds and membranes from the Peppers or if you prefer you can eliminate the Peppers all together. The Pepper-less Marinade will still add great flavor to Meat, Poultry, Fish, Tofu or Vegetables. You can put this on just before cooking, but for better flavor, marinate for a few hours. (Anywhere from 1-24 hours).
Now I have not done this yet, but if you really want true Jerk Flavor, there is a store in MN, that sell Pimento Wood Chips you can use to smoke the meat or tofu as it cooks. Pimento Wood is used in Jamaica in the pits where the Jerk is cooked. And if you want the complete Jamaican Experience, enjoy your Jerk with an Ice Cold Red Stripe.
Something I have tried that is non traditional but very tasty is to use Honey. Baste the Jerked meat or tofu with Honey during the last 10 minutes on the grill as you would with a BBQ Sauce. Delicious!

RC

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Re: It's About Thyme!

Post  stripesmom on 7/25/2011, 2:10 am

Thank you very much for the recipe. That looks interesting and I'd like to try it with honey. I don't do much smoking at all, but thank you for letting me know about the pimento wood.

Best of luck RC!

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Re: It's About Thyme!

Post  Reverend Curlee on 7/25/2011, 2:16 am

@stripesmom wrote:Thank you very much for the recipe. That looks interesting and I'd like to try it with honey. I don't do much smoking at all, but thank you for letting me know about the pimento wood.

Best of luck RC!

Basically, you would soak the Pimento chips in water till they are saturated, then place them in a pan between the flames of your grill and the Jerked food of choice. The Pimento Chips will smoke and add flavor to your Jerk as it cooks. So it's not like smoking Brisket for hours at a low temperature. And Best of Luck to You as well.
RC

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Re: It's About Thyme!

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