You know the food is good when someone asks for a recipe. Here are two DIY favorites from our Atlanta chef, India Ramos.

JERK MARINADE RECIPE

Serving size: 1 cup

Ingredients

• 6 tablespoons vegetable oil
• 1/4 cup fresh lime juice
• 4 scotch bonnet or habanero peppers, stemmed & seeded
• 3 garlic cloves, chopped
• 6 sprigs of fresh thyme
• 1 tablespoon peeled fresh ginger, chopped
• 1 tablespoon dark brown sugar
• 2 tablespoons distilled white vinegar
• 1/4 tablespoon ground black pepper
• 1 teaspoon sea salt to taste

Preparation

Purée all ingredients in a blender until smooth. Transfer marinade to a small bowl and refrigerate. When ready to use put any protein of your choice in a bowl and toss with marinade. Cover and chill for at least 3 hours or overnight.

Remove protein from marinade, pat dry, and grill.

SHALLOT VINAIGRETTE

Serving size: 1 cup

Ingredients

• 1/4 cup white wine vinegar
• 2 to 3 teaspoons brown sugar
• 1/4 tablespoon ground black pepper
• 1 teaspoon sea salt to taste
• 2 tablespoons finely minced shallots
• 2/3 cup extra-virgin olive oil

Preparation

In a small mixing bowl, whisk together the vinegar, brown sugar, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

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About the Authors

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