Chef Patrice Gilman,
Gladys Caribbean Kitchen
Patrice emerged on the local food scene in 2021, backed by CIA (culinary institute of America) certificate earned in Jamaica and unbridled enthusiasm for a new culinary career. While much island cuisine incorporates local vegetables and proteins, jerk seasoning is wonderfully versatile way to enliven any ingredient. It spices up portobellos at the centre of a plant-based plate and, when added to grilled chicken, infuses bold flavour into creamy pasta. Chef Patrice blends exuberant flavours with artistry and is gaining fast fans with her signature flair.
Ingredients
5 bundles green onions, chopped
6 medium onions, chopped
1 cup garlic cloves
1/2 cup pimento berries or allspice
4 scotch bonnet peppers
1/2 lb fresh ginger
6 sprigs thyme
1/4 cup sugar
1/4 cup crushed red chili
3 Tbsp black pepper
3 Tbsp salt
2 tsp cinnamon powder
1 tsp nutmeg
3 Tbsp caramel browning
1 cup oil
3 Tbsp all purpose seasoning
Method
Add all ingredients to a blender and blend until smooth. Store in an airtight container. Can be refrigerated for up to 3 months.
Yield 4 cups
