Posts Tagged ‘Diva Q Jamaican Jerk’
It was a tropical BBQ in a frigid climate this morning on CTV Canada AM. Had the pleasure once again to be on Canada’s most watched national morning show. Usually when I show up to do a grilling or BBQ segment there are lots of staff milling about but with -8 in the sun today it was a little quiet on the patio. Seamus O’Regan had me laughing yet again. He loves anything with Jerk spices on it. Today’s menu was inspired by the tropics. They are super simple yummy & easy recipes. Its for those of us who can’t get to the tropics for the sun but at least we can eat like we are in the tropics…..
Diva Q Jamaican Jerk Chicken
- 1 whole chicken cut into 6/8 pieces
- Jamaican Jerk Rum Wet Rub (see recipe below)
- 2 limes halved
Rub jerk seasoning over chicken pieces. Marinate in the refrigerator overnight. Preheat a barbecue grill to medium high. Grill chicken pieces direct, turning often until the temperature of the dark pieces is 180F and the light pieces is 165F. Remove pieces from the grill and top with freshly squeezed lime juice.
Diva Q Jamaican Jerk Pork Loin
- 1 whole pork loin
- Jamaican Jerk Rum Wet Rub
- 2 limes halved
Rub jerk seasoning over pork loin. Marinate in the refrigerator overnight. Preheat a barbecue grill to medium high. Sear each side of the pork loin direct then move to the indirect side and grill till the temperature of the loin reaches 160F and top with freshly squeezed lime juice. Rest at least 15 minutes prior to serving.
Diva Q Jamaican Jerk Rum Wet Rub:
- 1/2 red onion finely minced
- 2-4 Scotch bonnet peppers finely minced
- 1 1/2 tsp dried thyme
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 2 tsp white pepper
- 1/4 cup green scallions
- 2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 2 small jalapenos finely minced
- 1/4 cup canola oil
- 2 tbsp Appleton Estates Rum
Mix all ingredients in a food processor until smooth. This wet rub is great on pork, chicken and salmon. Marinate larger pieces of meats overnight before grilling.
Diva Q Tropical Grilled Mango Salsa
- 2 ripe mangos seeded and sliced lengthwise
- 1 whole poblano pepper seeded and halved
- 2 jalapeno peppers seeded and finely minced
- 1 red pepper finely minced
- 2 tsp olive oil
- 2 limes juiced and zested
- 1 tsp freshly grated ginger
- 1/4 cup finely minced red onion
- 1 bunch cilantro finely chopped
- Salt and pepper to taste
- Canola oil to coat grates of BBQ
Prepare the grill for medium high heat. Oil grates with canola oil. Grill mango slices directly turning often until just tender and lightly charred. Grill poblano turning often until softened and the skin has blistered. Cube the grilled mango and chop the poblano into small pieces. Add the remaining ingredients and serve with chicken pork or fish.
Diva Q Drunk Pineapple Dessert (just for adults)
- 1 whole pineapple sliced core removed
- 4oz Sangsters Original Jamaican Rum Cream
- 2 cups whipped cream
- Toasted almond slices
Preheat a grill to medium high heat. Oil grates with canola oil. Grill slices of pineapple directly turning often until just tender and charred with grill marks. Cube the pineapple slices and divide between 4 martini glasses. Pour 1 oz of Jamaican Rum cream over pineapples in each glass. Garnish each glass with whipped cream and toasted almond slices.