Chef Tom: Caribbean Jerk Wings and Curry Stone Fruit BBQ Sauce - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Caribbean Jerk Wings and Curry Stone Fruit BBQ Sauce

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Curry Stone Fruit BBQ Sauce

1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cardamom
½ teaspoon ground clove
2 tablespoons olive oil
2 tablespoons yellow curry powder
1/2 teaspoon hot paprika
1/2 teaspoon ground mustard
1 (28 ounce) bottle ketchup
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon kosher salt
1 11 oz can Goya mango nectar
1 18 oz jar peach preserves
1 18 oz jar apricot preserves
1 11.5 oz can Goya coconut milk

Combine all ingredients in a medium sauce pan over medium heat and simmer for 20 minutes. Adjust seasoning and serve with any BBQ or grilled foods

Classic Jamaican Jerk Marinade

Yield: 3 cups


5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger


Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven't tried beef yet) for at least 2 hours before grilling or roasting in the oven.