Post by chief_cook2 on Nov 12, 2002 19:48:18 GMT -6
This "rub" is best on chicken, although you can use it with shrimp. Taste the Caribbean from your own kitchen! Enjoy!
Ingredients
4 cups (1 inch) pieces green onion
1/4 cup fresh thyme leaves
2 tablespoons vegetable oil
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander seeds
3 tablespoons grated peeled ginger root
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic, peeled and halved
3 bay leaves
1 to 2 fresh Scotch bonnet or habanero peppers, halved and seeded
Preparation
Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once.
Yield: 1-1/2 cups (serving size: 1 tablespoon).
Note: Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.
Ingredients
4 cups (1 inch) pieces green onion
1/4 cup fresh thyme leaves
2 tablespoons vegetable oil
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander seeds
3 tablespoons grated peeled ginger root
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic, peeled and halved
3 bay leaves
1 to 2 fresh Scotch bonnet or habanero peppers, halved and seeded
Preparation
Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once.
Yield: 1-1/2 cups (serving size: 1 tablespoon).
Note: Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.