Best 3 Aaron Mccargo Jr Jerk Seasoning Recipes
Tantalize your taste buds with the vibrant flavors of Jamaican jerk seasoning, a culinary masterpiece that captures the essence of the Caribbean. This unique blend of herbs, spices, and peppers creates a symphony of flavors that will transport you to the sun-kissed shores of Jamaica.
Our collection of jerk seasoning recipes offers a diverse range of options to suit every palate. Whether you prefer a classic dry rub, a flavorful marinade, or a versatile all-purpose seasoning, we have you covered. Each recipe is carefully crafted to deliver an authentic Jamaican experience, using fresh ingredients and traditional techniques.
From the zesty kick of Scotch bonnet peppers to the warm embrace of allspice and nutmeg, our jerk seasoning recipes will elevate your culinary creations to new heights. Prepare to embark on a taste adventure as you explore the bold and captivating flavors of Jamaican jerk.
AARON MCCARGO, JR. JERK SEASONING
This is from The Next Food Network Star, Season 4. I love this rub on steaks and i wanted to post it here for safekeeping
Provided by Xexe383
Categories Meat
Time 10m
Yield 1 piece of meat, 1 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all ingredient.
Nutrition Facts : Calories 487, Fat 29.1, SaturatedFat 2.3, Sodium 4680.9, Carbohydrate 61.3, Fiber 2.9, Sugar 53.1, Protein 1
JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h45m
Yield 1 serving
Number Of Ingredients 25
Steps:
- Preheat grill or grill pan on high heat.
- Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
- In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
- Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
- Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
- In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.
CHICKEN PARMESAN - AARON MCCARGO, JR'S MASTERPIECE!
This is, without question, the best chicken parmesan I've ever had. It's from Aaron McCargo, Jr of The Next Food Network Star competition. I love the way he seasons the chicken itself as well as the panko, making sure you *get* the seasonings instead of them falling off into the oil. The white sauce takes this completely over the top. Just when you think you've died and gone to blissful heaven, another dimension of magnificent flavor graces your awaiting tongue. Use your favorite store-bought marinara. I used Classico Cabernet Marinara with Herbs and it was DEEE-vine! I also used far less oil than Aaron's suggested 2 quarts and halved the recipe which turned out just fine. Diet, SCHMY-ET!
Provided by Sandi From CA
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil to 350 degrees F.
- Mix all seasonings together then divide into 2 parts.
- Season chicken breast with half of the seasoning on both sides.
- Add the remaining seasoning and 3 tablespoons of chopped fresh parsley to panko bread crumbs and mix.
- Dip chicken in flour, then in eggs, then in bread crumbs.
- Fry chicken until golden brown, about 3 to 5 minutes.
- For the white sauce, heat the garlic and heavy cream in a medium saucepan, until simmering.
- Turn off heat, add butter, and whisk vigorously until fully incorporated.
- Add 1 tablespoon fresh parsley and season with salt and pepper.
- Simmer the marinara sauce in saucepan over medium heat.
- Place 2 slices of mozzarella cheese on each breast.
- Pour the warmed marinara sauce over the cheese, drizzle with white sauce and serve.
Nutrition Facts : Calories 1150.5, Fat 60, SaturatedFat 31.4, Cholesterol 362.1, Sodium 3958.8, Carbohydrate 80.6, Fiber 4.5, Sugar 27.6, Protein 70.3
Tips for Making the Best Jerk Seasoning:
- Use a variety of peppers to achieve the perfect balance of heat and flavor. Scotch bonnet peppers are a classic choice, but you can also use habaneros, serranos, or even jalapeños if you prefer a milder flavor.
- Toast the spices before grinding them to release their full flavor and aroma. You can do this in a dry skillet over medium heat for a few minutes, or in a preheated oven at 350°F for 10-15 minutes.
- Use fresh herbs for the best flavor. Thyme, oregano, and scallions are all essential ingredients in jerk seasoning, and they should be added fresh for the best results.
- Don't be afraid to experiment with different ingredients. There are many variations on jerk seasoning, so feel free to add your own personal touch. You might try adding a bit of brown sugar for sweetness, or a squeeze of lime juice for brightness.
Conclusion:
Jerk seasoning is a versatile and flavorful blend that can be used to add a delicious kick to a variety of dishes. Whether you're using it to season chicken, pork, or fish, or simply adding it to your favorite marinade, jerk seasoning is sure to please. So next time you're looking for a way to spice up your meals, give jerk seasoning a try. You won't be disappointed.
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