Chef Reece, born Travis Reece in Kingston and raised in St. Elizabeth, is a chef whose cooking model was formed by his upbringing in Jamaica. He realized to work with livestock and floor provisions from a younger age on his grandmother’s farm, the place he additionally developed a pure curiosity in meals. After migrating to the USA, he started promoting lunch plates whereas working in food-related jobs, which later led him to open Chef Reece Kitchen in Florida — a restaurant recognized for Jamaican dishes similar to jerk rooster, oxtail, rice and peas, and his well-liked “Mac Reece.”
Chef Reece shall be serving his dishes on the Jamaican Jerk Festival in South Florida. Forward of his look, we requested him to share the 4 keys to creating nice jerk rooster at house. Beneath are his ideas.
1. Scotch Bonnet Peppers
They supply that signature fiery warmth and fruity taste that defines jerk. No different pepper matches the stability of spice and sweetness that Scotch Bonnets convey.
2. Allspice (Pimento)
That is the soul of jerk seasoning.. heat, fragrant, and barely candy. It ties collectively the savory, smoky, and spicy components, giving jerk its distinct depth.
3. Thyme
Provides a recent, earthy, and barely minty be aware that balances the richness of the meat and the warmth of the peppers. It’s one of many most important herbs in Jamaican cooking.
4. Love Seasoning & Time to Marinate
Love Seasoning brings a savory spine that enhances all the opposite spices, however the actual magic occurs whenever you let it marinate. Permitting the rooster to soak in these daring flavors for at the very least 24 hours deepens the style, making each chew tender, juicy, and filled with love.
Chef Reece’s method relies on expertise quite than shortcuts. He retains the method easy, true to Jamaican cooking, and pushed by elements that outline the tradition. Jerk shouldn’t be a fast dish. The marination step, as he highlights, shouldn’t be optionally available if you’d like actual Jamaican Jerk taste.
