Wednesday, June 6, 2007

The Best Glaze Ever

Truly the title of this post is no exaggeration. I found this recipe in Joanna's cookbook - Grilling - Where There's Smoke There's Flavor. I love the book, I love the glaze! What more can I say.

Last night I used it on roasted salmon fillets, and it was awesome. I know it will be equally wonderful on shrimp, chicken and pork on the BBQ. It's the simplest recipe in the world made with home-made Jamaican Jerk Seasoning. It only took 5 minutes, but you could use your favorite purchased mix if you don't have all the ingredients on hand. All I can say is...it's one day later and everyone is still talking about it. I think I'll do chicken wings next time around.

So with all these herbs (and spices), it's a must for Kalyn's Weekend Herb Blogging , hosted this week by another favorite blogger of mine - Ulrike of Kuchenlatein.

Jerked Honey Rum Glaze


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15 comments:

Ulrike said...

Thanks for this delicious glaze. It's a pity that you have no pic, because I do the round-up with pictures.

Renegade said...

Great blog! Some great recipe secrets here!

Check out Renegade's BS

agloco said...

nice tip. might buy that book. been looking for a cookbook and i think since you like it, i will like it too :D

-
jrock
Make Money from Home

Ulrike said...

Danke!

katiez said...

Thanks for the recipe - I think I can cobble together something close with what I can get here (no onion powder)

piglet~ said...

wow... great recipe!! I've been having probs with baking all this while. Take a look at my blog =)

Ruth Daniels said...

Thanks all for dropping by.

Ulrike, thanks for pushing me into making another batch of glaze. It only took a couple of minutes, so really it was no big deal and now I have some ready when next we fire up the bbq - chicken wings Jerk style, anyone?

Katiez, I didn't have any onion powder either so I used my mortar and pestle on some dried onion flakes (you could put some in a baggie and use a rolling pin or hammer, too). The recipe also called for dried chives. I just left that out. Whatever you do...better to leave out the onion rather than use fresh. You won't be able to store the seasoning for long.

VORN said...

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Deborah said...

I am saving this recipe! Especially since grilling season is upon us!

Tony Cui said...

Where did you get this recipe. Is it your own recipe?

Holler said...

Amazingly good timing! I looked in the fridge today and saw there was a packet of Halloumi Cheese left. I opened a food magazine and saw a recipe for Halloumi Cheese, brushed with Jerk Seasoning, grilled and served in a pitta with tangy coleslaw. And here you are with a recipe!

Tony of Bachelor oooking said...

Congratulations... You are on blogger home page

Crow said...

very interesting blog...great recipe

Maria Helene Schlösser said...

Thanks for the amazing glaze. My hubby is an advertent griller, so he´ll try it next time grilling. :)

Ruth Daniels said...

Thanks all for the kind words. And Tony Cui...the recipes come from the cookbook Grilling that I mentioned on the post. It really is awesome with lots of amazing glazes, rubs, marinades, sauces and of course, recipes to use them.