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Soup and Sauces
Caribbean Jerk Sauce
Contributed by: Pat Kersteter
6 scallions -- chopped
1 small onion -- chopped
3 cloves garlic -- minced
1 chili -- minced
1 Tb , minced ginger
1 Tb ground allspice
1 tsp. black pepper
1/4 tsp. cayenne
1 Tbs. dried Thyme
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 Tb brown sugar
1/2 cup orange juice
3/4 cup vinegar
1/4 cup soy
1/4 cup olive oil
Mix the spices, salt, sugar and thyme in a bowl. Add the vinegar, soy and orange juice. Beat well. Slowly add the oil as you continue to beat, to emulsify the mixture. Blend in the remaining ingredients. Refrigerate 1 hour, then add the meat you wish to marinate. After removing the meat for cooking, you can cook the marinade in a saucepan over medium heat to reduce it and make a sauce. Either sauté the meat or, preferably, barbecue it.
Sweet & Sour Sauce
Contributed by: Ed Rich
1 cup malt vinegar
1 cup sugar
1 and 1/2 tbs. salt
1/2 cup of orange juice
1/2 cup of pineapple juice
1/2 cup of tomato paste
Combine all of the ingredients and bring to a boil slowly. Simmer for 10 minutes. Test the sauce for saltiness, sweetness, and sourness. adjust the taste with vinegar or sugar. Usually I don't have to do anything with the exact ingredients above. Use about a tablespoon of corn starch as a thickening agent. You need to sift it slowly into the sauce to keep it from clumping. Stir it in and let it simmer for about 5 to 10 minutes stiring occasionally. It will look somewhat like ketchup when you are finished.
I usually make this when I want to use it and don't store it. If you do. Cover it and store it in the fridge but don't seal the top - it needs to breath or gasses will build up quickly. Use in a day or two.
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