You know the food is good when someone asks for a recipe. Here are two DIY favorites from our Atlanta chef, India Ramos.
Jerk Marinade Recipe
Serving size: 1 cup
Ingredients
- 6 tablespoons vegetable oil
- 1/4 cup fresh lime juice
- 4 scotch bonnet or habanero peppers, stemmed & seeded
- 3 garlic cloves, chopped
- 6 sprigs of fresh thyme
- 1 tablespoon peeled fresh ginger, chopped
- 1 tablespoon dark brown sugar
- 2 tablespoons distilled white vinegar
- 1/4 tablespoon ground black pepper
- 1 teaspoon sea salt to taste
Preparation
Purée all ingredients in a blender until smooth. Transfer marinade to a small bowl and refrigerate. When ready to use put any protein of your choice in a bowl and toss with marinade. Cover and chill for at least 3 hours or overnight.
Remove protein from marinade, pat dry, and grill.
Shallot Vinaigrette
Serving size: 1 cup
Ingredients
- 1/4 cup white wine vinegar
- 2 to 3 teaspoons brown sugar
- 1/4 tablespoon ground black pepper
- 1 teaspoon sea salt to taste
- 2 tablespoons finely minced shallots
- 2/3 cup extra-virgin olive oil
Preparation
In a small mixing bowl, whisk together the vinegar, brown sugar, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.