Saturday, May 9, 2009

Go ahead, be a jerk... A Caribbean Jerk

Almost heaven....

... come on, you know the John Denver song. Anyway, Radar is wearing his new UWV outfit for two reasons. First is that Abuelito Tribi came back to visit today and also, Tio Miguel will be attending UWV as a freshman next fall. But Abuelito wasn't our only guest to arrive today... my dear friend Serena came all the way from Seattle to meet the star of this blog!

And now that Serena's beautiful daughter Meme is about to turn 17 and is only a year away from leaving Serena in an empty nest, I think her visit has tempted her to start anew... Marty, are you ready for diapers and spit up again?

Then, as we do with everyone who shows up on our doorstep, we were off to the beach.

And now that I've got you all in a Caribbean mood, why not top off this post with an island recipe?

(Makes a little more than 1/2 cup)

2 tablespoons dried minced onion
1 tablespoon onion powder
1 tablespoon garlic powder
4 teaspoons crushed dry thyme leaves
2 teaspoons salt
2 teaspoons ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
1 tablespoon sugar
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon hot pepper flakes

Olive oil for rubbing


In a jar with a tight fitting lid, shake together all the spices and seasonings. Use between 1 and 2 tablespoons of the mix for each pound of meat. But really you can just add as liberally or conservatively as suits your taste, for either a light dusting or a thicker crust.

You can use this rub for pork chops, chicken, catfish or jumbo shrimp (or pretty much anything). Pat the meat dry and rub with just a little olive oil, then either roll in spice or sprinkle spice over the meat. Grilling is my favorite method, but you can bake or pan fry.

Store the left over spice in a tightly covered jar at room temperature and it should keep its kick for a good month.

So go ahead... be a Caribbean Jerk!!!

Lots of love,
Titi and Radar

PS - Just in case you needed another reminder of how much my little monkey has grown.


The Science Pundit said...

That jerk rubs me the right way.

Channel Swimmer said...

Guess what I made today? I'll give you a hint - it's sweet, buttery, and makes creative use of MountainDoo.

The good news is I used Splenda, light butter, and diet Mountaindoo so it's practically health food. Since it has fruit in it, I think that means it's ok to eat for breakfast.

angela (Nana) said...

Rafita,,look beautiful on this colors,,, yellow and blue

Jenna said...

Oh I wish I were the one travelling from seattle to You!!! We tried the black ebans last night.............wonderful! Next will be the chicken, i love new recipes