On our weekly national travel radio show, heard on over 415+ stations across the USA as well as separately live streaming and archived podcasts online, we’ve created a fun segment to reflect how essential food experiences can be to our travels. Our hope is that these “Travel The World From Your Own Kitchen” segments will encourage you to plan for future travels, but also provide ideas to help you bring some exciting and new culinary experiences right into your own kitchens across the country! As we invite top chefs to join us and discuss the ever-evolving status of the hospitality/restaurant industries under current Coronavirus conditions, we’re also having these chefs share where they enjoy eating and traveling around the world. Most importantly, each chef is sharing a favorite recipe that’s easy for any of us to make and uses simple ingredients that we all likely have on hand in our kitchens or can get at our local markets.
Master Chef Brad Barnes, Culinary Institute of America.
Many areas of the country are reopening after the forced pandemic shutdown, and yes, some parts of the USA are also continuing to see upticks in the contagion requiring them to pull back a bit again. But overall, we can report a clear increase in travel and people returning to restaurant dining again. Since schooling at the CIA is where it all starts for many successful chefs, they’re having to rethink and reshape what they teach, and that’s why for a different taste of our “Travel The World From Your Own Kitchen” segment, we decided to check-in with them. We interviewed the CIA’s Certified Master Chef Brad Barnes, who’s also their director of consulting and industry programs. Among his many accomplishments, Chef Barnes has earned two gold medals at the Culinary Olympics in Germany and served as coach and design director of the ACF’s Team USA Culinary Olympic teams.
Chef Barnes has visited and taught in Jamaica multiple times and this recipe was developed out of personal experiences and conversations with local Jamaican chefs about the different versions of the classic Jamaican Jerk Marinade. It’s traditionally made with goat’s meat but pairs well with chicken or pork as well. Enjoy!
JAMAICAN JERK MARINADE – BY MASTER CHEF BRAD BARNES, CULINARY INSTITUTE OF AMERICA
YOU’LL NEED
- 1.5 lb large onions peeled chopped
- 2 scallions rough cut 1 head garlic cloves peeled and chopped
- 3 tbsp fresh thyme picked chopped
- 5 Scotch bonnet peppers, deseeded/chopped
- 2 tbsp allspice, berries
- 8 oz soy sauce
- 16 oz corn oil
- 4 tbsp brown sugar
- 1 tbsp kosher salt
- 2.5 cup white vinegar
MAKE IT
Place all ingredients in blender and Puree until smooth.
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Safe and Happy Travels!
Robert & Mary Carey, Hosts
America’s #1 Travel Radio Show
www.RMWorldTravel.com
Photo credit: Photo provided by Robert & Mary Carey
