Caribbean Jerk Seasoning November 5, 2012March 12, 2015 Nicola Quinn recipe, savory marinade It’s been a while since I started by working week with a hangover. Now I remember why I don’t do it any more. If you ever come across a bottle of white wine called Blue Nun – avoid it like the plague! My Official Treat Taster and I shared about a bottle and a half on Sunday afternoon (it was cloudy – what else were we meant to do on a cloudy Sunday afternoon?!) and I haven’t felt this bad in a long time. Like, a really long time. As much as I’m sure you’d love for me to drone on and on about how ill I feel this Monday morning, I’ll skip to telling you about the yummy recipe. I love love LOVE hot and spicy meat seasonings and this one definitely fits the bill. It’s not so hot that you have to gulp down a glass of water as soon as the fork has touched your lips – who enjoys that? – but it’s absolutely bursting with flavors. If you’re stuck inside because of wet and chilly fall weather, whip up this seasoning and sprinkle it on your chicken/fish/pork/beef/vegetables/tofu/whatever for an instant burst of summer. This seasoning is so much better if the flavors are left to infuse for a couple of days, so if you can wait that long, throw all the ingredients together and store in an air-tight container before using. Caribbean Jerk Seasoning Ingredients1 1/2 teaspoons brown sugar 1 teaspoon allspice 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon sea salt 1/2 teaspoon thyme 1/4 teaspoon ginger 1/4 teaspoon black pepper 1/4 teaspoon cinnamonRecipeMix all of the ingredients together and store in an air-tight container. Use to marinate and season meat, fish and vegetables. 3.1http://pinkrecipebox.com/caribbean-jerk-seasoning/© Pink Recipe Box Here are the link parties I link up to.