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November 30, 2007, Newsletter Issue #191: Jamaican Blend

1

Tip of the Week

This is a spicy rub for meats and fish.

6 Tablespoons ground allspice
3 Teaspoons ground black pepper
1&1/2 Teaspoons ground nutmeg
1&1/2 Teaspoons ground cinnamon
1&1/2 Teaspoons salt (optional)
1/2 Teaspoon lemon zest (optional)

Mix all ingredients well. Use 2-3 Tablespoons of this rub
with 1 jalapeno pepper, cored, seeded, and chopped,
1 Tablespoon fresh ginger, grated, 2 cloves crushed garlic,
and 2 Tablespoons vegetable oil. Rub onto fish, beef, lamb
and pork. Preferable cooking method is grilling.



2

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