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bajun marinade
bajun marinade
I've gotten some terrific recipe ideas over the last couple of years,especially from liamsaunt, I thought I'd share one I am especially appreciated for from the locals around my way. This is a variation of a traditional Barbados recipe. It doesn't take too long to make up, but the marinade does need to ferment for at least a week before using. Though you can use it for anything,especially chicken, I'm partial to taking a whole pork loin and taking a knife and cutting numerous 1" slots thru the sides and ends and manipulating the marinade into the cuts and letting the meat marinade for about 24 hours, then roast it in a large roasting pan. It's one of the few things I'd rather roast in the oven, instead of grilling, or smoking, because the pan drippings make a perfect gravy by just adding red wine to lift the drippings from the pan and a little water.
Ok- here goes. Pretty much everything could be adjusted for your own tastes. Some would reduce the peppers. The 4 I use does give it a little get up and go!
Bajun Marinade
1 lbs coursely chopped onion
6-10 green scallions chopped
8- 10 cloves of crushed garlic
4 Habanero peppers diced finely [do not substitute!]
1 Tbs. dried parsley or 2 Tbs. fresh parsly
1 tsp. dried marjoram
1 1/2 cups cider vinegar
1 Tbs cumin
1 Tbs dry mustard
1 Tbs. coriander
2 Tbs. Worcestershiresauce
1 tsp. ground cloves
1 tsp. fresh ground pepper
3 Tbs. kosher or sea salt
Combine the onions, garlic, and Habanero peppers in a food processor and make into a thick paste. Remove paste to a mixing bowl.
Place the herbs and vinegar in the processor and liquefy. Combine the onion paste and all remaining ingredients and mix well. Cover and refridgerate at least a week before using. Use it too early and it's rather rank and too hot! The peppers will develope a smokey flavor from the vinegar and spices.
It keeps for 4-6 months. A little goes a long way. I use about 1 1/2 cups for a large [8lbs.] pork loin.
Like I said, the drippings make a great gravy. Just put the roaster pan on the stovetop on medium heat, Add a little red wine, stir and scrape to lift from the pan. Stir constantly, add a little water to bring to desired consistency. Serve over mashed potatoes.
Ok- here goes. Pretty much everything could be adjusted for your own tastes. Some would reduce the peppers. The 4 I use does give it a little get up and go!
Bajun Marinade
1 lbs coursely chopped onion
6-10 green scallions chopped
8- 10 cloves of crushed garlic
4 Habanero peppers diced finely [do not substitute!]
1 Tbs. dried parsley or 2 Tbs. fresh parsly
1 tsp. dried marjoram
1 1/2 cups cider vinegar
1 Tbs cumin
1 Tbs dry mustard
1 Tbs. coriander
2 Tbs. Worcestershiresauce
1 tsp. ground cloves
1 tsp. fresh ground pepper
3 Tbs. kosher or sea salt
Combine the onions, garlic, and Habanero peppers in a food processor and make into a thick paste. Remove paste to a mixing bowl.
Place the herbs and vinegar in the processor and liquefy. Combine the onion paste and all remaining ingredients and mix well. Cover and refridgerate at least a week before using. Use it too early and it's rather rank and too hot! The peppers will develope a smokey flavor from the vinegar and spices.
It keeps for 4-6 months. A little goes a long way. I use about 1 1/2 cups for a large [8lbs.] pork loin.
Like I said, the drippings make a great gravy. Just put the roaster pan on the stovetop on medium heat, Add a little red wine, stir and scrape to lift from the pan. Stir constantly, add a little water to bring to desired consistency. Serve over mashed potatoes.
Last edited by JT on Wed Feb 27, 2008 8:43 pm, edited 1 time in total.
When you find yourself in a hole.... quit digging.
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California Girl
Man, CG this makes the house smell sooooo good when it's cooking! I've played around with the Scotch Bonnets, [habanero] peppers and found that for those who are heat sensitive 2 work perfectly, that is spicy but not fiery. When making the slots in the loin, don't cut all the way thru.
I originally saw this a few years ago and have tweaked it a little over the years.
I've also used it for jumbo shrimp on the grill. Marinade 15 - 20 to the lbs. shrimp for no more then 1 hour. Smaller shrimp reduce the marinade time.
Isn't "Jumbo" shrimp an oxymoron?
I originally saw this a few years ago and have tweaked it a little over the years.
I've also used it for jumbo shrimp on the grill. Marinade 15 - 20 to the lbs. shrimp for no more then 1 hour. Smaller shrimp reduce the marinade time.
Isn't "Jumbo" shrimp an oxymoron?
When you find yourself in a hole.... quit digging.
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California Girl
Shrimp. Now that's my style 
I'll report back!
By the way, a friend of mine who owed a Mexican restaurant discovered habaneros about 15 yrs. ago and was telling us the tale of his first experience with chopping them up. The moral of the story was: Even if you think you've washed all the oil off your hands, still wear gloves when you go to the bathroom!
And "yes" on the oxymoron
I'll report back!By the way, a friend of mine who owed a Mexican restaurant discovered habaneros about 15 yrs. ago and was telling us the tale of his first experience with chopping them up. The moral of the story was: Even if you think you've washed all the oil off your hands, still wear gloves when you go to the bathroom!
And "yes" on the oxymoron
Yum, this sounds great, I love habaneros because they are HOT but also oddly sweet, almost floral. One question: do you seed yours before putting into your marinade, or is this a "whole hog" pepper recipe? Some people have a sweet tooth, but I've got a spicy tooth, so if you confirm you don't seed yours I'll follow your lead.
Thanks!
PS: California Girl, I buy plastic gloves in bulk from BJs for just this reason. I use them when working with meat and poultry also. I compost, recycle, and bring canvas bags to the store so I do allow this particular indulgence!
Thanks!
PS: California Girl, I buy plastic gloves in bulk from BJs for just this reason. I use them when working with meat and poultry also. I compost, recycle, and bring canvas bags to the store so I do allow this particular indulgence!
It's like looking in your soup and finding a whole different alphabet.
I usually seed hot peppers. I love very hot food, but Iwant my guests to be able to eat!
I had never had a problem with the hands/ pepper problem until last summer. We had a huge abundance of jalapeno peppers, tomatoes, zucchini, etc, from our, and the neighbor's gardens, so I made massive amounts of fresh salsa, seeding and chopping dozens of jalapenos. Having never experiencing a problem before, I didn't wear gloves. About an hour later my hands felt like I had stuck them in a pot of boiling water. For hours I couldn't get away from the agony, except by keeping my hands under cold running water. I finally found a suggestion on-line to rub quartered onions on them. Going nuts from pain I tried it and it was almost instant relief! Now if I'm handling more then a couple, I wear gloves!
I had never had a problem with the hands/ pepper problem until last summer. We had a huge abundance of jalapeno peppers, tomatoes, zucchini, etc, from our, and the neighbor's gardens, so I made massive amounts of fresh salsa, seeding and chopping dozens of jalapenos. Having never experiencing a problem before, I didn't wear gloves. About an hour later my hands felt like I had stuck them in a pot of boiling water. For hours I couldn't get away from the agony, except by keeping my hands under cold running water. I finally found a suggestion on-line to rub quartered onions on them. Going nuts from pain I tried it and it was almost instant relief! Now if I'm handling more then a couple, I wear gloves!
When you find yourself in a hole.... quit digging.
Rick, The way I do the pork loin it kinda comes out encrusted. More parsley certainly wouldn't hurt a thing. I remove the loin from the refridge at least an hour before cooking. Preheat oven to 400, put the loin in oven in topless roaster pan mmaking sure pork is covered in the marinade, reduce temp to 350. Cook aprox. 25 minutes to the lbs or until internal temp reaches 160 and remove meat and let it set up for about 20 minutes. While it's setting up make the gravy with wine, water and flour as needed.
When you find yourself in a hole.... quit digging.
I wanted to make this marinade on this chilly, damp day but couldn't find my recipe. Then I remembered posting it here a couple of years ago and did a search and found it, complete with Rick's "DC get together" reference.Too funny after Saturday's get together!RickG wrote:Wow. I'll bring a keg and we can have at it. About that DC get together...
Cheers, RickG
This marinade is a crowd pleaser, but you really do have to let the marinade age for at least a week before using it.
When you find yourself in a hole.... quit digging.