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Jerk Sauce and Brinjal Pickle recipes needed

salsalady

salsalady

eXtreme Business
Hey Everyone,
 
Looks like there is interest for another local hot sauce cooking class and I am looking for new ideas.  The class will happen in March, so, not the best time of year for getting fresh peppers in, but we've been able to substitute and use from my frozen stash for classes in the past. 
 
Over the last few years, we have done over 30 different recipes in all the different classes.
 
LOTS of sauce recipes- lots of flavor profiles, heats and colors.
chimichurri
pickled peppers
sriracha and other ferments
candied peppers
seasoning salts
peach chutney
steak sauce
AJ's Puree
 
 
I'm looking for Jamaican Jerk Sauce and Brinjal Pickle recipes.
 
Does anyone have a tried-and-true Jamaican Jerk Sauce recipe or a Brinjal Pickle recipe they would care to share?
 
The brinjal recipe looks fairly consistent, but if anyone has one they would share, I'd love to have one that is proven instead of relying on i-net recipes.
 
 
For this next class, I'm thinking of-
Sweet Thai Chilli Sauce (this was requested.  We did a Sambal Oelek before)
Brinjal pickle (requested)
a sweet pepper jam
Jerk Sauce
and some other basic hot sauce
 
SOMETHING ELSE????  Maybe a white garlic sauce?  We haven't done one of those, but it should be one that can be hot packed as that is kind of the purpose of the class. 
 
Thanks for any suggestions!
 
salsalady
 
 
 
 
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I've never found an eggplant to be bitter but I have seen that step. Actually rubbing with salt, letting sit, then rinsing, not a brine. However like I said, cooked eggplant all my life, never bitter to me. I even leave the skins on deepening on application.
 
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I thought the salting might be to reduce water content to make a thicker sauce.
 
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The Hot Pepper said:
I've never found an eggplant to be bitter but I have seen that step. Actually rubbing with salt, letting sit, then rinsing, not a brine. However like I said, cooked eggplant all my life, never bitter to me. I even leave the skins on deepening on application.
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Same here . Maybe the bitterness goes away with the cooking process , but I've never tasted a bitter cooked eggplant.
 
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Something fun you could do for the class is make 3 cold eggplant dishes from 3 different regions. Example, the brinjal pickle is similar to Italian caponata, which is similar to Turkish musakka (the non-meat version, and not to be confused with the Greek casserole by the same name).
 
All 3 of these of these are cooked and eaten cold with some sort of bread.
 
Make all 3 and lay out some naan, some crostini, and some pita.
 
Here's the other 2:
caponata
musakka
 
 
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I wouldn't do the jerk sauce unless you plan on making jerk chicken in the class because just tasting it by itself you don't know what you have and it's not made to eat that way. Will taste strange to most people.
 
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The Hot Pepper said:
I wouldn't do the jerk sauce unless you plan on making jerk chicken in the class because just tasting it by itself you don't know what you have and it's not made to eat that way. Will taste strange to most people.
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Good point on that. Someone gave me some brisket marinade that tasted Horrible straight out of the bottle. Used it anyway and the brisket was delicious.

Good idea for the bread. I don't know if we could manage making and serving dishes during the class. It's kind of like herding cats into organized chaos. :Lol:.

Maybe I could make the jerk sauce and cook some chicken ahead. Most people will eat cold chicken, at least to sample the sauce.
 
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Real jerk sauce needs to cook onto the chicken so the scallions cook and the sugars caramelize etc... not sure it would work...
 
How about the pepper jams? Still doing them?
 
And maybe a jerk-inspired BBQ sauce, one you could use as dipping sauce like American BBQ.
 
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Are you saying that making and bottling a jerk sauce to use later won't work? That it has to be made, put on the meat uncooked to marinade and then grilled?

Some jerk recipes say they will last in the fridge for weeks. Might just have to go that route.


Yes on the pepper jam

Looking at a sweet Thai chilli sauce

Brinjal pickle


And probably a redo of one of the previous sauces.


It will sort of depend on who is attending. Some people have attended 2 or 3 previous classes, I'm trying have some new things to do with each group. If it was all new people, that would be easy. Just pick the most popular previous recipes, easy-peasy. Kind of running out of ideas after 30 some recipes. I know, there are 100 different habanero and fruit recipes. Might just go with another variation. We'll see who signs up and work from.there.

Edit... Maybe we could make the sauce without fresh scallions, hot pack it...Then, when it is used,the fresh scallions are added.
 
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No you can bottle it but eating it on cold chicken will not taste good at all. I would assume the class would be more fun if tasting was a part of it. Like grilling some jerk wings. Otherwise you are flying blind and it may also not be as fun to not get to taste.
 
That's why I think if you change the recipe to more of a sweet, smooth jerk bbq sauce it would do better. More molasses, dark rum. Less potent spices and grit. Same flavors, and heat.
 
 
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Hmmm, this warrants some experimentation.

I was thinking to use the prepared jerk sauce (the recipe we would be preparing in the class) to marinade overnight, then grill the chicken the day before the class. It would be a regular grilled jerk chicken, just made the day before and served cold. Not thinking of it as a dipping sauce. There is a lot to do on the day of the class, no way I am gonna try to cook chicken. Hence the cold chicken.

I'll do some 'spearmenting and if it's not working out, then a BBQ jerk might be the ticket.
 
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Shoot, the class is about a week away and I forgot about making the jerk chicken. Gonna have to get back to this...

Final sauce list is-

Fire roasted tomato, garlic, onion,smoked habanero red sauce
Sweet Thai chille sauce with peaches
Jamaican jerk marinade
Bajan pepper sauce- mustard, scallion, habanero
Basic Fresno pepper sauce-chiles, vinegar, garlic, onion
And some kind of fruit-based sauce, maybe something like the pear-garlic


On a bummer note, I went to order bottles from the usual Specialty Bottle and everything looked to have taken a decent price jump. From .86 to 1.05 for 10 oz woozy. Ouch! Most things had about a .25 per bottle price hike. So I went to Berlin packaging. Order total for 22 cases of assorted basic sauce bottles was $215. Shipping $245!!!!!! Holy Cannole!!!!!

Ok. Back to Specialty bottle. Order was $225 for 19 cases, $68 shipping. One day later UPS was at the door. Got into a conversation with the new driver who had purchased some Ghost Fire, hooked him up with some steak sauce.

Gotta love the Chile pepper world. Making friends all over the place.


We are doing another class in March. Those sauces are-
Sweet Thai
Jerk marinade
Bajan
Fresno
Making a ferment with pickle pipes
Spicy beer mustard, made with fresh ground mustard seeds
Blueberry fatalii sweet jelly/jam

Should be a fun time and I'll really try to get some pics. There is always a lot going on, kind of like herding cats. :lol:
 
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