Home Made Jerk Seasoning!

jerk_seasoning_16x9At last, I’ve come to embrace the challenge, to make my own homemade jerk seasoning and let the results speak for themselves. As anyone familiar with my site here knows, at times I like to talk about food. I’m pretty DIY when it comes to good recipes, and enjoy making certain foods that promote comfort, are healthy, and go well with beer. And as I’ve come to compile a pretty a long list of spice-compatible beers over the years, I thought it was about time I tried to make my favorite spicy sauce!

For anyone who’s tried making the sauce, jerk seasoning/sauce/spice presents a bit of a challenge. It consists of several ingredients, the exact combination of which are subject to interpretation since it, like the region which spawned it (the Caribbean) is a very diverse place. Nevertheless, the basic premise remains pretty consistent from place to place and household to household. What all agree upon is the fact that anything bearing the name “jerk” is hot, peppery, and multilayered.

jerk_dinnerThe basic rub/spice comes down to scotch bonnet peppers (aka. habanero) and peppercorns, and the calls for the addition of spices which revolves around the holy trinity of allspice (cinnamon, nutmeg, cloves). You’ve also got your share of onions, garlic, and ginger which, in the case of a rub, would be powdered but need to be fresh if you’re making a sauce or marinade. This not only adds more layers of flavor, but a degree of consistency to it all. The final ingredients which finish the transformation of the spice into a sauce are rum (another Caribbean product of extreme and historical importance) and vinegar.

In my case, I used pale ale and balsamic vinegar, since rum and malt were not available. This did not heavily alter the taste from what I was anticipating, but for purists, I’m thinking only rum and malt vinegar will do here. And of course, only true habaneros should suffice for spice. No chillies, no jalapenos, no substitutes of any kind. Half of making jerk seasoning is measuring out the heat, and with habanero/scotch bonnets, a little goes a LONG way!

The following list was used by me, and the proportions were not exact, hence why I don’t list specific quantities. Best to just experiment until you get the color, consistency, and taste you want. So using the following template, combine the following ingredients in a bowl and grind well.

Ingredients:
bay leaves
black pepper
cinnamon
cloves
garlic
ginger

malt vinegar
nutmeg

onion
rum
sea salt
habanero/scotch bonnet peppers (any more than two and your an adventurous SOB!)

Once finely ground, the resulting sauce should be a deep brown color, speckled from the ground pepper, and should smell strong and acidic. The taste should be spicy (obviously), and boast a fair degree of pepper, onion, garlic and be just slightly sweet, and the allspice should also be noticeable. If not, try tweaking the ingredients. Whatever is overpowering it, balance it out with more of the rest.

When finished, use as a rub, marinade, or cooking sauce, slather conservatively on your food, and let it bring out the taste! Remember, moderation is key here. Proper jerk is HOT, so not much should be needed to really made your food sing!

voltage-stout-sliderAnd of course, beer pairing is essential when dealing with this food. And in this case, keeping things geographically and culturally appropriate, I would recommend either a nice, clean lager or a smooth stout, preferably a St. Amboise Oatmeal, a Hoyne’s Voltage Espresso Stout, or a Brooklyn’s Black or Rogue Chocolate Stout. Nothing too overpowering, as you want smoothness to go with your spice.

This weekend, I will be making a third go at producing this sauce and using it as a marinade for a large roast. Paired with a dark beer and some roasted veggies, I know that dinner will be most enjoyable! I recommend you try this recipe out for yourselves since its an inexpensive way to turn your food into a real experience. Until next time, good luck and good eating!

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Rogue Brewery!

Many a time I’ve reviewed individual Rogue products and thought to myself, “damn, I need to do a full on review of the brewery, give credit to every beer I’ve ever had from them”. Hell, I think I’ve even said as much in a post here or there. Well, I’m finally putting my money where my mouth is – literally, since some of them were hard to obtain and involved the cost of travel to procure! And coupled with others that I’ve tried over the years, I’ve finally been able to prepare a full list. It’s been difficult given the fact that seasonals come and go, and one can scarcely remember everything one tries (especially when they drink like I do!), but I assure you, I’ve done my best. Here they are, in alphabetical order:

American Amber Ale: I’ve sampled many amber ales in my day, and I’ve come to expect a certain consistency from them. More often than not, they are smooth, light, tawny on the tongue, and are more malty than hoppy in terms of flavor. This is certainly the case with the American Amber. The taste is both complex, yet light, with smooth, slightly viscous malts and a light hop finish. An enjoyable beer when paired with food or as light-drinking fare. 3.75/5

Brutal IPA: This beer I sampled and reviewed last november, as part of my “Month of IPA’s”. And little’s changed since I reviewed it last! A year later and I still it a fitting examples of a west coast IPA, combining a crisp taste, powerful, floral hops and a good alcoholic bite! Definitely not for the faint of heart, as it more than lives up to its name! 4/5

Chipotle Ale: An interesting experiment in beer-making, and one which I just had to try. And I was not disappointed, nor particularly surprised. Overall, this is a perfectly fine ale and characteristic of rogue brewing, combing a good hoppy ale with the slight hint of peppers and a mild spicy aroma. Perhaps I was expecting something different, but with a name like Chipotle, one would expect more of a punch! However, this remains a very decent ale and given its mild bite, would be well-paired with spicey food. 3.75/5

Chocolate Stout: A first for me, in that it was the first time I had ever tried a chocolate stout. Since that time, it seems like everyone is doing a chocolate or coffee stout/porter. And having tried several, I can still honestly say that this one is my favorite. Whereas most stouts tend to have a bitter, almost burn like flavor to them due to the dark malts used (what is typically described as coffee notes), Rogue’s own manages to come off very smooth. And the chocolate notes are the result of real chocolate being used. No artificial flavors here! 4/5

Dead Guy Ale:One of Rogue’s most famous beers, and definitely the easiest to find here in Canada. Done in the style of German Maibock but still boasting a Pacific Northwest character, this beer is deep honey in color, has a rich, malty profile, a strong bite of hops and a relatively sweet profile. It’s also garnered several awards, including silver medals three years running at the World Beer Championships (from 2005 to 2007).4/5

Hazelnut Brown Nectar: I believe I’ve mentioned several times in the course of my reviews how craft brewing has been coming back into vogue in the last few decades. And if there’s one beer that is consistently becoming more popular, its the Brown Ale. True to form, Rogue recently released their own spin on the traditional Brown, combining the flavor or roasted nuts with brown malts in order produce this beer. Living in Victoria, nestled between so many great micro-breweries, each one producing its own exceptional browns, I felt this baby had some stiff competition. And yet it still came out with top marks!  Rich, dark and tawny, like a good brown, this baby is also smooth and boasts a true nut flavor that is paired well with deserts and Christmas cookies (recent experience will attest to this)! 4/5

Irish Lager: This is going back a ways, but many years back, I spotted this brew in my favorite LCBO located on Rideau street at the edge of downtown Ottawa. I believe I bought it as part of a Rogue taster pack, since this particular LCBO could always be counted on to stack plenty of Rogue products. At the time, I was relatively un-wowed, but that was before I developed an appreciation for lighter beers. Today, I would classify this as a nice, light fare, clean, crisp and refreshing, like a good lager! Its also good when paired with food, though it is also recommended for making Guinness floats. That I will have to try… (personally, I’d recommend using a different stout, but a good idea is a good idea!) 3/5

Juniper Pale Ale: Yet another rare one that I tried when visiting my sis and bro-in-law in Oregon. And, much like with the Yellow Snow IPA (see below) I’ve tried to get my hands on some ever since! It was seriously that good. A delicious ale, red in color, with strong, floral hops, a crisp bite, and a lingering finish that is highly reminiscent of juniper berries, this beer is an all around hit! If you can’t find some, I recommend finding a local beer store that’s been known to carry some Rogue products and putting it on order. 4/5

Yellow Snow IPA: The name might deter some, but for me, this beer is a classic, one which I discovered by accident when visiting Portland in 2004 with my sis and bro in law. The color is consistent with the name, a nice golden orange. Strong hops, a good bite, a long dry finish, and a rating of 80 IBU make this a genuine IPA. After trying it for the first time, I would struggle to get my hands on some here in Canada.  It’s not easy, but thanks to my sweetheart, I enjoyed a nice cold bottle this Christmas, and thanks to my folks, I enjoyed in a Hofbrauhaus stone mug! What a perfect experience! 5/5

Ah, and speaking of this Christmas, my darling bride was also able to procure for me some tasty samples from the Pike Brewery that I have been unable to get here in Canada as well. Expect a review dedicated to them as well soon. As with all my Christmas beers by Rogue, they too were enjoyed in a Hofbrauhaus stone mug!

As a finale note, here is a link to Rogue’s website, and a picture of Jack Joyce, the co-founder and CEO of Rogue which I happened to come across in the course of my research into them. Doesn’t he just look like a brewer?!

http://www.rogue.com/

Jack Joyce, Co-Founder and CEO