Ajeen Recipe Jamaican Chef Peanut Sauce

Steps:

• 1. Place the ingredients in a food processor and pulse until blended but still with some texture (not pureed).
• 2. Cut the pork into ¾" cubes and coat with 1/2 of the sauce. Place in refrigerator and marinate for 4 to 6 hours. Reserve remaining sauce for service.
• 3. Skewer pork and grill. Serve with reserved sauce.

Steps:

• Keep the crab meat lumps as large as possible.
• Place the cram in a pot and reduce by ½. Chill well.
• Sauté the peppers in a little clarified butte. Add the scallion and sweat briefly.
• Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
• Using a mold form the cakes.
• Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
• Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.

Steps:

• 1. In a blender, place one-half oil, lemon grass, onion, garlic, fish sauce and blend to a paste.
• 2. Scrape out the blender and add peanuts. Crush finely.
• 3. Soak tamarind in hot water; squeeze out to dissolve pulp and strain. Reserve liquid.
• 4. Place remaining oil in a small fry pan and cook puree mixture over medium heat for a few minutes to cook it out.
• 5. Add remaining ingredients and simmer until it thickens, about 7-8 minutes.