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  1. #1
    Join Date
    Mar 2010
    Posts
    18

    Default CSS beach restaurant jerk sauce

    Can anyone give me an idea on how to make the jerk sauce they serve in the beach restaurant. It's fantastic and I couldn't get the receipe from the chef. I told them they should bottle and sell it.

  2. #2

    Default

    Quote Originally Posted by SunLuvr View Post
    Can anyone give me an idea on how to make the jerk sauce they serve in the beach restaurant. It's fantastic and I couldn't get the receipe from the chef. I told them they should bottle and sell it.
    I would also love to have that receipe.

  3. #3

    Default

    Don't know if the link will work or not, but here it is....

    http://couplesjamaica.biz/mb/showthread.php?t=4521

    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.

  4. #4

    Default

    I won't swear to it, but I believe it does come in a bottle, made by Busha Brown.
    Ricky Ginsburg
    Boca Raton, Florida
    (just a 75 minute plane flight from paradise)


  5. #5
    Join Date
    Mar 2010
    Posts
    18

    Default

    Thanks everyone for the info!

  6. #6
    Join Date
    Sep 2009
    Posts
    105

    Default

    There's also a Jamaican Jerk rub from Pampered Chef that we love to use on chicken and steak. We just close our eyes and pretend we're back in Jamaica!! I would put it on everything if I could!

  7. #7

    Default

    Walkserwood is good to.

    Here's a recipe we make, but I don't know if it's the same one they use.

    Ingredients
    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

    Directions:
    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.
    To Finish:
    Grill chicken over medium heat 25 to 30 minutes, turning 4 to 5 times and dabbing with remaining marinade
    Amy Welch...Woooohoooo!!
    CTI - 2002, 2005, 2006, 2007, 2010, 2011, 2013
    CN - 2003/2004 CSS - 2008
    CSA - 2009, 2012, 2013, 2014, 2015



  8. #8

    Default

    Here's another one that Randymon posted:

    Jerk sauce for Jerk Burger

    Basic Jerk Marinade:

    4oz scallion
    4 cloves garlic
    4oz onion
    1 med scotch bonnet pepper (chili)
    1 large sprig thyme
    2oz Soy sauce
    1tsp salt
    16oz ketchup
    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).
    Amy Welch...Woooohoooo!!
    CTI - 2002, 2005, 2006, 2007, 2010, 2011, 2013
    CN - 2003/2004 CSS - 2008
    CSA - 2009, 2012, 2013, 2014, 2015



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