If the link doesn't work, go back approx. 10 pages and you will find a message titled: Randymon... Now I Need a Recipe.
We have followed the recipe and use it on almost everything but dessert. Reminds us of being back home at Couples.
This is the sort of thing that puts Couples resorts head and shoulders above any other... not the jerk sauce (well maybe) but it's the attention to detail, like providing recipes, the service... it truly is like living and visiting family... assuming everyone gets along with their family.
Here's a recipe we make, but I don't know if it's the same one they use.
6 scallions, green only, thinly sliced
2 large shallots, finely minced
2 large cloves garlic, finely minced
1 tablespoon finely minced fresh ginger
1 teaspoon seeded, finely chopped Scotch Bonnet (Habanero) pepper
1 tablespoon ground allspice
1 teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon coarse salt
1 tablespoon dark brown sugar
½ cup fresh orange juice
½ cup rice vinegar
¼ cup red wine vinegar
¼ cup soy sauce
¼ cup olive oil
2 chickens, quartered
In a small bowl combine scallions greens, shallots, garlic, ginger and scotch bonnet pepper.
In another bowl combine spices, salt and sugar. Mix thoroughly. Whisk in OJ, vinegars and soy sauce. Slowly drizzle in oil, whisking constantly. Add reserved scallion mixture, stir to combine. Let rest for 1 hour.
Wash chicken quarters well, pat dry and place in bowl. Add sauce, rub in well. Cover and refrigerate overnight.
Preheat oven to 350F. Remove marinated chicken to shallow roasting pan. Pre-bake 45 minutes, turning chicken occasionally.
Grill chicken over medium heat 25 to 30 minutes, turning 4 to 5 times and dabbing with remaining marinade
4 cloves garlic
1 med scotch bonnet pepper (chili)
1 large sprig thyme
2oz Soy sauce
3oz olive oil
Put all the above ingredients except salt in a food processor and blend
To make the Sauce for the Jerk burger, heat 1 cup of brown chicken jus. Add 1 cup of ketchup and about ½ - 1 cup of the above marinade. Simmer for 5 minutes and strain. If sauce is too thin, thicken with a little corn starch (mixed with little cold water).