0.0 – 0 reviews • Liquor Recipes
| Total: |
2 hr 20 min |
| Prep: |
35 min |
| Cook: |
1 hr 45 min |
| Yield: |
about 2 1/2 cups |
| Total: |
2 hr 20 min |
| Prep: |
35 min |
| Cook: |
1 hr 45 min |
| Yield: |
about 2 1/2 cups |
Ingredients
- 2 1/2 cups heavy whipping cream
- 1 tablespoon Jimmy’s Jamaican Jerk Marinade, recipe follows
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Roasted Garlic Puree, recipe follows
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Hungarian paprika
- 1/4 teaspoon Spanish paprika
- 1/4 teaspoon chile powder
- 1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter, chilled and cut into pieces
- 2 tablespoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 1/4 teaspoon ground cloves
- 1/2 cup sliced green onion, white and green parts
- 1 tablespoon seeded, chopped habanero chile
- 1 1/2 teaspoons minced garlic
- 2 tablespoons fresh thyme leaves
- 2 tablespoons freshly squeezed Key lime, or regular lime juice
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 tablespoon dark rum
- 1 1/2 teaspoons grated fresh ginger
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons cane syrup or light molasses
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon dark brown sugar
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon habanero hot pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1 cup peeled garlic cloves
- 1 cup extra virgin or regular olive oil
- 3 tablespoons Hungarian paprika
- 1 1/2 tablespoons Spanish paprika
- 5 teaspoons salt
- 1 1/4 teaspoons dried thyme leaves
- 1 1/4 teaspoons dried oregano
- 1 teaspoon ground white pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
Instructions
- Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine — mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.
- Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium — low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.
- ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
- Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
- Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.