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6 whole Scallion
2 can Shallot
2 clove Garlic -- minced
1 tbs. Ginger Root -- minced
1/2 whole Scotch Bonnet Chili Pepper -- minced
1 tbs. Allspice
1 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tbs. Thyme
1 tsp. Salt
1 tbs. Brown Sugar
1/2 cup Orange Juice
1/2 cup Rice Wine Vinegar
1/4 cup Red Wine Vinegar
1/4 cup Soy Sauce
1/4 cup Olive Oil
Combine scallions, shallots, garlic, ginger, chili. Set aside. In another bowl, combine spices, thyme, salt, sugar. Into the spices, whisk the orange juice, both vinegars, and soy sauce. Slowly drizzle in oil, while whisking constantly. Add the scallion mixture and stir. Let rest 1 hr. before marinating meat or poultry. Makes 2 1/2 cups. Make Jerk Chicken by marinating chicken in sauce overnight, then roasting and basting in oven till cooked (or grill, if possible). Can do same thing for ribs. Enjoy!!
2 can Shallot
2 clove Garlic -- minced
1 tbs. Ginger Root -- minced
1/2 whole Scotch Bonnet Chili Pepper -- minced
1 tbs. Allspice
1 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tbs. Thyme
1 tsp. Salt
1 tbs. Brown Sugar
1/2 cup Orange Juice
1/2 cup Rice Wine Vinegar
1/4 cup Red Wine Vinegar
1/4 cup Soy Sauce
1/4 cup Olive Oil
Combine scallions, shallots, garlic, ginger, chili. Set aside. In another bowl, combine spices, thyme, salt, sugar. Into the spices, whisk the orange juice, both vinegars, and soy sauce. Slowly drizzle in oil, while whisking constantly. Add the scallion mixture and stir. Let rest 1 hr. before marinating meat or poultry. Makes 2 1/2 cups. Make Jerk Chicken by marinating chicken in sauce overnight, then roasting and basting in oven till cooked (or grill, if possible). Can do same thing for ribs. Enjoy!!
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