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Happy National Jamaican Jerk Day 2024 🌶️
We’re all about sourcing authentic recipes for you. In honour of National Jamaican Jerk Day last week, we’re tapping one of the best chefs in the Caribbean for his signature jerk recipe. Perfect for weekday meals but also perfect for the holidays whether it’s your Thanksgiving menu or for your Christmas tablescape.
What is National Jerk Day? A day to celebrate the unique Jamaican style of seasoning and grilling food. This celebration of jerk across the country is more than about food because jerk is an important cultural symbol of Jamaican identity.
The Chef: Chef Brian Lumley is an award-winning executive chef who has etched his name among the finest culinarians in the Caribbean. He founded 689 By Brian Lumley, which quickly rose to become one of Jamaica’s most beloved restaurants. He is also the youngest chef to be awarded the prestigious Chef of the Year title at the Taste of Jamaica competition, winning multiple medals at the Taste of the Caribbean competition and the Hans Schenk prize for the Most Innovative Use of Caribbean Ingredients.
The Recipe: We’re sharing Chef Lumley’s signature jerk marinade and also his favourite jerk pasta. Chef Lumley says “This is one of my favourite recipes only because of how versatile, quick and easy it is to prepare. You can substitute the mussels and clams for shrimp, lobster or chicken.”
Ingredients
Al Dente Linguine
1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Mussels and Clams in Jerk Coconut Cream Sauce
3 tablespoons olive oil
1 large or 2 small shallots, sliced
12 littleneck clams, cleaned
12 mussels, cleaned
3 cloves garlic, minced
1-2 tbsp Jerk Marinade (Recipe below)
Kosher salt to taste
Freshly ground black pepper, for seasoning to taste
1/2 cup white wine (recommended: Pinot Grigio or Chardonnay)
1 cup Fish broth
1 Cup Coconut Milk powder
1 tbsp Basil & Parsley, chopped
Jerk Marinade
1/2 Cup Pimento seeds
1 Cup Fresh Thyme
3 oz Fresh Ginger
3 Whole Scotch Bonnet Pepper
2 Medium Onion, diced
2 Heads Garlic, peeled
8 Stalks Scallion
1 tsp. Cloves
2 tsp. Grated Nutmeg
1 tsp Cinnamon
3 tbsp Brown Sugar
1 tbsp Black Pepper
1 tbsp Salt
3 tbsp Vegetable Oil
1⁄2 Cup Dark soy sauce
1⁄2 Cup White Cane Vinegar
1 Cup water
Method
Jerk Marinade
This jerk marinade can be kept in the refrigerator for up to a month and in the freezer for three months. To make it, combine all the listed ingredients in a blender or food processor and blend until smooth. This recipe makes about 2 litres of jerk marinade.
Al Dente Linguine
Bring a large pot of salted water to a boil over high heat. Add the linguine pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain the pasta, reserving 1⁄2 cup of the liquid, and transfer it to a large serving bowl.
In the serving bowl, add the butter and 2 tsp parsley to the pasta and toss until coated. Season with salt and pepper to taste.
Mussels and Clams in Jerk Coconut Cream Sauce
Heat the olive oil over medium-high heat in a large skillet or saucepan. Add the shallots, garlic and seafood. Cook, stirring frequently, until soft, about 3 to 4 minutes.
Add the garlic and the wine, and simmer for about 2 minutes or until the liquid has reduced by half. Stir in the broth with the coconut milk powder and add to the pan. Season with salt and pepper to taste, and bring the mixture to a simmer.
Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Using tongs, remove the shellfish from the pan and reserve. Add all the remaining herbs to the pan and a pinch of pepper. Pour this flavourful liquid over the pasta and toss well. Arrange the reserved shellfish on top of the pasta and serve hot.
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