If you’ve never had jerk sauce before you are in for a surprise of lovely flavor that borders on sweet with a touch of heat. Classically jerk sauce can be pretty scorching. Although, some places if you go out for jerk , they tend to treat like Thai food where you can pick a spice level.
Jojo is a great cook, and is our inspirational chef. I mean, I know pretty much every man thinks that about their partners cooking, but I am the winner winner (not so chicken) dinner. Cooking is one of the ways she shows love, and we all know that’s one the best ingredient in food. Long story short, she used to spend hours in the kitchen cooking for her mom towards the end of high school. She’s also a Top Chef, Chopped, and Masterchef obsessive watcher. All added to she legit reads about recipes for hours every week. She really enjoys cooking for other people, and often struggles to cook for just the 2 of us. With our busy schedules it’s hard to cook by the seat of our pants, so every week, we sit down generally over brunch, and plan out the coming week’s food. This was a lunch that she made for me at my request a couple weeks ago, but most definitely her recipe. I’m just the ideas guy here.
I remember the first time that I had jerk anything a few years ago. It was in my early 20’s and I was not fortunate enough to get mango salsa or rice with it. The person cooking it also left a bit to be desired in the ways of cooking. Spoiler alert, it was me. I had discovered the same mild jerk marinade in this recipe and wanted to give it a whirl. Today, I am a much better cook now than I was then. That being said, I had the classic new food discovery face. You know the one that I am talking about. Where your face is half smiling while you are trying to chew your food at the same time. Maybe your butt wiggles a little bit in praise to the food gods. Either way, you can’t wait to get more of it in your face.
With a bit more of flare and a sweet mango salsa to balance the spice, this recipe right here made me do that exactly! Which also made me want to share it with all of you!
- 1 Mango (diced)
- 1/4 Red Onion (diced)
- 1 Jalapeno (minced)
- 1/2 Cup Cilantro (diced)
- 1/4 Small Container of Pico De Gallo (store bought)
- 3 Limes
- 1/2 Yellow Onion (diced)
- 1/2 Bell Pepper – any color (diced)
- 2 Cloves of Garlic (minced)
- 2 Cloves of Garlic
- 1 Small Bag of Coconut Flakes (sweetened or Unsweetened)
- 1 Block of Tofu
- 8 oz Sprouted Brown Rice
- 24 oz Coconut Water
- Garlic salt
- Garlic Powder
- Chili Powder
- 1 Bottle Secret Aardvark Drunken Jerk Sauce
- Dice 1 mango into chunks
- Finely dice 1/4 of a red onion
- Mince 1 jalapeno
- Chop a 1/4 cup of cilantro
- Combine mango, red onion, jalapeno, cilantro, and pico de gallo into a large mixing bowl
- Zest of 1/2 of one of the limes into the mixing bowl
- Squeeze the juice of the 2 limes (including zested 1/2) into the mixing bowl
- Add 3 shakes of garlic salt, 1 pinch of regular salt, 2 shake of garlic powder, 2 shakes of chili powder, and maybe 10 cracks of a pepper grinder.
- **Chef Josie’s note on seasoning** “I don’t know, season it, taste it, season more until you think its yummy”.
- Finally add 4 dashes of tabasco into the mixing bowl and stir everything until all ingredients are combined
**Pro Tip: For maximum flavor flave, let sit for a few hours or overnight. The longer it sits the better it gets
- Place 8 oz of brown rice into a cooking pot
- Add in 24 oz of coconut water to the cooking pot
- Cook until water has evaporated and rice is plump
- While the rice is cooking add 1 TBSP of oil to the a pan top heat up
- Dice the bell pepper and the yellow onion
- Add peppers and onions to a large pan and sautee till soft (5-6 min)
- Mince the 2 cloves of garlic
- Add the garlic to the pan and fragrant, but not burned (1-2 min)
- When the rice is done, add the rice to the pan and sautee everything together for 1-2 min
- When done, remove everything and place into a bowl
- Add salt and pepper to taste, juice of 1 lime, and diced cilantro to taste.
- Sprinkle toasted coconut and it’s done!
**Pro Tip: Get a rice cooker and never have to watch your rice again!
- Preheat the broiler setting on the oven
- Spread the coconut flakes (unsweetened or sweetened) on a small baking tray
- Place baking tray into the oven
- Occasionally pull the tray out of the oven and stir the flakes to golden the entire flakes
- **Notes from Chef Josie** “Do Not stop watching that bitch for even 3 seconds, they will burn the minute you turn away”
- Pull from oven when flakes are golden brown
- Drain the block of tofu and press it to drain the water
- In gallon zip loc bag add the block of tofu
- Add half of the bottle of jerk sauce into the bag and massage the tofu for 2 minutes to make sure it gets absorbed
- Let sit for a minimum of 1 hour, although best if left in marinade over night. Or, guilty as charged, 2 days.
- Grill the tofu until done to your taste
- chef Josie’s preference is blackened on the edges, or cook chicken instead
- While grilling the tofu, use the leftover jerk sauce from the zip loc to baste the tofu with a basting brush, flipping every couple of minutes until done
- Let tofu cool and it is ready to serve.