Spicy jerk seasoning is a mainstay of Jamaican cooking. While there is no definitive recipe, you will usually find Scotch bonnet peppers, allspice, onion, thyme, and garlic as the flavour base. Scotch bonnet peppers carry a lot of heat and should be handled with plastic gloves when slicing them, although in this recipe they go right in the blender so gloves are not necessary.
1 medium onion, chopped
1/2 cup (125 mL) green onion, chopped
2 cloves garlic
1 tsp (5 mL) fresh ginger, chopped
1 tsp (5 mL) sea salt
2 tsp (10 mL) fresh thyme or 1 tsp (5 mL) dried
2 Tbsp (30 mL) ground allspice
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1 tsp (5 mL) fresh ground black pepper
1 or 2 Scotch bonnet peppers
16 to 20 medium shrimp, peeled (optional)
2 Tbsp (30 mL) organic coconut oil
1 cup (250 mL) sweet potato, peeled and thinly sliced
1 cup (250 mL) collard greens, thinly sliced
1 cup (250 mL) small broccoli and cauliflower florets
1 lime, juiced
Add jerk sauce ingredients to food processor and blend to a paste consistency. Set aside.
If using shrimp, warm wok over medium-high heat, then add 1 Tbsp (15 mL) coconut oil. Add shrimp, toss to coat, and season lightly. Cook, stirring constantly, until pink and flesh is opaque, about 3 to 4 minutes. Remove to plate and cover to keep warm.
Wipe out wok with a clean, absorbent cloth, reheat, and add remaining 1 Tbsp (15 mL) coconut oil. Add vegetables and season. Cook, stirring, until crisp-tender, about 5 minutes.
Add shrimp (if using) and jerk sauce and stir for 1 minute to heat through.
Remove from heat, add lime juice, and serve. Steamed brown rice makes a great accompaniment to this dish.
Makes 4 servings.
Each serving (based on a recipe made with 16 shrimp) contains: 120 calories; 7 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 15 g carbohydrates; 3 g fibre; 73 mg sodium
Pairing tip: Belgian abbey-style beers have a sweet note that would pair well with the spicy jerk seasoning. For a nonalcoholic option, a refreshing ginger beer would also hit the spot!
source: "Wonderful Winter Stir-Fries", alive #339, January 2011
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
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Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.