A spicy new fusion of Jamaican/Asian cuisine, this recipe is intended for large gatherings and intimate dinner parties when typical Jerk fare is simply not enough. - J

Julius’ Original Satay Jerk Chicken with Hoisin

-24 fat skewers
- 2 lb cut chicken into 1oz pieces

Marinade in jerk sauce and skewer. Grill over hot coals. Brush/baste skewers with Chinese Hoison Sauce and serve with Salsa.

Julius’ Jerk Sauce

Ingredients

- 8oz Chopped scallion
- 1 Large onion
- 1 Tablespoon of fresh thyme
- 2 Teaspoons of dried Pimento (allspice)
- 2 Teaspoon of ground black pepper
- 2 Scotch bonnet peppers
- 1 Teaspoon of salt
- 3/4 Teaspoons of ground nutmeg
- 1/4 Teaspoon of ground ginger
-1 Tablespoon of brown sugar

Blend all the above ingredients well to make sauce.

Julius’ Salsa

Ingredients

- 3 lbs Tomato, skinned and seeded
- 2 Large scotch bonnet peppers
- 5 Small garlic cloves, peeled
-1 1/2 Teaspoons ground cumin
-1 1/2 Bunches of fresh cilantro, stems trimmed
- 3/4 Cup fresh of pineapple
- 1/3 Cup (packed) fresh roasted corn
- 1/3 Cup of limejuice
- 3 Tablespoons of vegetable oil
- 1 1/2 Teaspoons of salt/sugar
- 8ozScallion, chopped

Coarsely chop tomato mixture, onions, ginger, garlic, and cumin and pimento in processor using on/off turns. Next add allthe ingredients. Blend until the herbs are chopped and salsa is chunky. Add limejuice. Heat oil in saucepan over a high heat. Add oil to salsa and stir in salt and sugar.

More Julius cooking…

Escovitch snapper and steam parrot fish
Party at Alligator Pond