Jerk Brine
2 Tbs black peppercorns
1 tsp crushed red pepper flakes
1 ea cinnamon stick, broken
2 tsp dry mustard powder
8 ea allspice berries
3 ea Thyme sprigs
½ ea red onion, julienne
2 ea garlic cloves, crushed
4 Tbs brown sugar
3 tsp kosher salt
1 ea lemon, juiced
4 oz cider vinegar
3 oz soy sauce
3 oz Worcestershire sauce
16 oz water
1. Combine all ingredients in a sauce pan. Bring to a boil. Simmer for five minutes.
2. Let chill to room temperature, and then refrigerate several hours.
Jerk Seasoning
1 tsp onion powder
2 tsp thyme, ground
1 tsp parsley, dry
1 tsp allspice, ground
¼ tsp cinnamon, ground
1 tsp black pepper, fresh ground
½ tsp cayenne
1 tsp hot paprika
½ tsp crushed red pepper
¼ tsp cumin, ground
1 Tbs garlic powder
2 tsp salt
¼ tsp nutmeg, ground
2 tsp sugar
1. Mix all ingredients
Meatballs for Sliders
10 oz pork butt
10 oz beef chuck
2 oz fat back
6 oz stale bread
2 oz pancetta
1 cup parsley, chopped
1.5 Tbs kosher salt
2 Tbs oregano, chopped
1.5 tsp fennel seeds, toasted
1 tsp red pepper flakes, toasted
2/3 cup ricotta
3 ea eggs
4 oz milk
1. Grind the pork butt, beef chuck, fat back, pancetta, bread and parsley through the large die.
2. Mix the salt, oregano, fennel seeds, chili flakes into the meat mixture.
3. In another bowl lightly mix the ricotta, eggs, and milk.
4. Combine the two bowls, and mix with your hands until tacky.
5. Break off a small piece, cook and taste. Adjust seasoning as necessary.
6. Roll into two ounce balls. Place on an oiled sheet pan and roast at 400 for fifteen minutes to brown.
7. Remove to a deep roasting pan, with prepared tomato sauce, cover with foil and braise for one and a half hours.
First Coast News