Jamaican Beef Patties
INGREDIENTS:
2 c Seafood stock
5 tb Honey
2 tb Tamarind concentrate
2 tb Fresh ginger root, minced
2 tb Jerk seasoning
2 c Seafood stock
5 tb Honey
2 tb Tamarind concentrate
2 tb Fresh ginger root, minced
2 tb Jerk seasoning
Combine the ingredients in a saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer the sauce until it's reduced by one third, approximately 10 minutes. Serve the sauce warm. It keeps, refrigerated, for several days.
* Variation: If you want to pair the sauce with chicken, a delicious combination, substitute chicken stock for the seafood stock. To make the sauce hotter, in true Jamaican fashion, add part of a minced Habanero or Scotch bonnet chile. Proceed cautiously, though, because these are the most blistering chiles known.
~ SOURCE: SMOKE AND SPICE
* Variation: If you want to pair the sauce with chicken, a delicious combination, substitute chicken stock for the seafood stock. To make the sauce hotter, in true Jamaican fashion, add part of a minced Habanero or Scotch bonnet chile. Proceed cautiously, though, because these are the most blistering chiles known.
~ SOURCE: SMOKE AND SPICE