Caribbean Chile Spice Rub Recipes

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CARIBBEAN JERK SEASONING RECIPE



Caribbean Jerk Seasoning Recipe image

The Jerk seasoning quantity is a small amount of 2 Tablespoons. You can double that anytime to prepare more of the jerk seasoning. I find that 2 tablespoons is enough for a hot spicy chicken rub. Otherwise, I just prefer to prepare a new batch whenever I need it since the jerk spice blend has deeper flavors with a fresh batch of spices.

Provided by Helene Dsouza

Categories     Condiment

Time 5m

Number Of Ingredients 8

1 Teaspoon Red Pepper powder (Scotch Bonnet or Habanero preferably)
1/2 Teaspoon Nutmeg
1 Teaspoon Allspice (aka Pimento ~dozen berries turned into powder)
1/2 Teaspoon Black Pepper ground
1 Teaspoon Garlic powder
2 Teaspoon Onion powder
1 Teaspoon Thyme
1/2 Teaspoon Cinnamon ground

Steps:

  • You have two options to prepare the dry Caribbean jerk seasoning/rub.
  • For more Jerk seasoning flavor : use whole spices, toast them on a dry pan until you can smell the spices, let cool and then crush to a fine powder in the mortar or grind with an electric grinder. Mix all the spices together.
  • For a quick 5-minute Jerk Seasoning: use ready-made spices in powdered form and mix all the ingredients together.

Nutrition Facts : ServingSize 18 g, Calories 47 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, Sodium 7 mg, Fiber 2 g

CHILE RUB



Chile Rub image

Provided by Food Network

Number Of Ingredients 25

1 tablespoon ancho chile powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3 ounces corn oil
3 ounces clarified butter
1/4 cup white onion (diced small)
2 cloves garlic (thinly sliced)
1 teaspoon ground cumin
2 teaspoon tomato paste
4 chipolte chiles (in adobo)
3 tablespoons light brown sugar
1 1/4 cups water
1/4 chopped cilantro
1/4 cup Sierra Nevada Pale Ale
2 teaspoons ground coriander
1 tablespoon corn oil
30 ounces cooked chopped spinach
4 ounces shallots, peeled and finely chopped
6 ounces grated Parmesan cheese
1 quart heavy cream
12 ounces butter, refrigerated until ready to use
1 1/2 tablespoons Kosher salt
2 teaspoons ground black pepper

Steps:

  • To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking.
  • For the Chipotle Chile Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill.
  • For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper.

CARIBBEAN SPICE RUB



Caribbean Spice Rub image

Make and share this Caribbean Spice Rub recipe from Food.com.

Provided by Mr. Tom

Categories     Low Cholesterol

Time 5m

Yield 1 Rack of ribs

Number Of Ingredients 8

2 tablespoons ground allspice
1 tablespoon ground ginger
1 tablespoon dried thyme, crushed
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground red pepper

Steps:

  • Stir together all ingredients until well blended.

Nutrition Facts : Calories 117.4, Fat 1.9, SaturatedFat 0.6, Sodium 4670.7, Carbohydrate 27.7, Fiber 6.4, Sugar 4.8, Protein 3.9

CARIBBEAN CHILE SPICE RUB



Caribbean Chile Spice Rub image

This all purpose seasoning can be used as a rub on meat, fish, or poultry, sprinkled on potatoes and vegetables, or combined with sour cream or yogurt as a spicy salad dressing. It adds a taste of the Caribbean to any dish. As with any of my recipes calling for any type of chile pepper, feel free to substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

Provided by Chef Sean 2

Categories     Peppers

Time 5m

Yield 1/3 cup

Number Of Ingredients 9

1 tablespoon ground ginger
1 tablespoon onion powder
1 teaspoon mustard powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons thyme
1 teaspoon ground habanero chile pepper
1 teaspoon garlic powder
1 teaspoon clove
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Combine everything in a spice (coffee) grinder, pulse until it's as finely ground as you want it.
  • Let sit at least an hour before using.
  • Store in a tightly closed jar in a cool place.

JAMAICAN JERK DRY RUB



Jamaican Jerk Dry Rub image

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

Provided by LOVINLIFE

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 832

Number Of Ingredients 10

1 ½ cups allspice
8 cups salt
5 ½ cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
½ cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

Steps:

  • Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
  • To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 1.2 g

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