Jerk marinated dishes are a staple in the Jamaican culture. However, due to its authenticity,  it has gone viral. There are a variety of Jamaican Jerk spices, which includes but is not limited to, dry and wet rubs, which ranges from mild to extra spicy. They are all great, but I prefer the wet marinades. Due to it extraordinary taste and  the liberation of the tongue, these authentic dishes are becoming more popular than ever. Once you taste anything” jerk,” you will understand how liberated your palate will become.

Jerk marinated meats are usually served with some hard dough bread, which is another staple in the Jamaican community. The bread is used to “sop up” any juice/gravy that had been rendered from the meat during the cooking process. Jerk marinated meats are also served with Rice and Beans (rice and peas as we Jamaicans refer to it). Everyone has there individual preference of how they prepare and serve their Jerk marinated dishes.

I am a food enthusiast. I eat, breathe and sleep food, therefore my creativity flows generously.  In an effort to reduce repetition, I like to think outside of the box. To me, repetition becomes boring and I enjoy fresh, new ideas. I’ll be smiling in my sleep just thinking of something new and pondering on the outcome: will this ingredient compliment or enhance the other? It usually does and if it doesn’t, I’ll tweak it until it does.

I thought long and hard about this one. Let me stop: No I didn’t. It was a piece of cake. I enjoyed the purple potatoes as much as I did the idaho potatoes and the beans had a tender crunchiness, just the way I like it. The broccoli rabe was prepared in no time, the Jerk Pork was oven roasted, it was indeed an easy task. My authentic creation never cease to amaze me. At the end of the day….food makes me soooo happy!!!