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You Asked For It: Jamaican jerk seasoning

My husband and I recently got back from Jamaica and I would like a recipe for a dry Jamaican jerk seasoning that I can use on chicken. Would anyone know the spice blend and share it? Stacey Whalen, Plymouth, Minn.

Jerk was first created by the Arawak Indians, the native people of Jamaica. The liberal amounts of spices and peppers helped preserve the meats in the island heat. Robin Ross of St. Petersburg shares a recipe for the spice blend to make Jamaican jerk seasoning. For the absolute best flavor, use the freshest spices. I could not find ground thyme so I substituted dried thyme leaves. Make extra batches to give as gifts.

I would like a recipe for lemonade cookies. Deborah Griswold, Dunedin

Zita Petroski of Port Richey shares a lemonade drop recipe that produces a cakelike cookie. Zita's original recipe called for greasing the cookie sheets, however that produced burned bottoms. For the second batch I tried a nonstick, ungreased cookie sheet, which also produced a burned bottom. Subsequent batches baked on parchment-lined cookie sheets produced a perfectly golden cookie. I have modified the recipe below to reflect using parchment paper. Begin checking the cookies at 8 minutes. There is a delightful lemon flavor to this cookie that's not overpowering or too tart.

Recipe request

• Cindy Roe of St. Petersburg would like a spinach dip recipe and any other dip recipes that use sour cream.

• Lillian Stevenson of Seminole would like the coleslaw recipe from Leverock's.

• Karen Wenner of Palm Harbor would like a recipe for snickerdoodle ice cream. She says it tastes just like the cookie.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail [email protected] Include your name, city and phone number.


Jerk Seasoning

2 tablespoons dried minced onion

1 tablespoon onion powder

4 teaspoons ground thyme

2 teaspoons salt

2 teaspoons ground allspice

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 tablespoon sugar

2 teaspoons black pepper

1 teaspoon cayenne pepper

Combine all ingredients in a small jar with a tight-fitting lid. Shake to blend spices. Use to season ribs, beef, chicken, fish or vegetables.

Source: Robin Ross, St. Petersburg


Lemonade Drops

1 cup sugar

½ cup margarine

½ cup shortening

2 eggs

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 (6-ounce) can frozen lemonade concentrate, thawed, divided (reserve 3 tablespoons)

Additional sugar for sprinkling on cookies

Heat oven to 375 degrees. Line cookie sheets with parchment paper.

In a large bowl, combine sugar, margarine, shortening and eggs. Beat well.

In a separate bowl, combine flour, baking soda and salt. Alternately add dry ingredients and lemonade concentrate to sugar mixture, blending well after each addition.

Drop by teaspoonfuls onto prepared cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Remove from cookie sheets and brush with reserved lemonade concentrate; sprinkle lightly with sugar. Cool.

Source: Zita Petroski, Port Richey

You Asked For It: Jamaican jerk seasoning 06/17/08 [Last modified: Wednesday, June 18, 2008 10:06am]
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