Jamaican Jerk Pork

2 jalepeno peppers, seeded and chopped

3 scallions, chopped

4 ½ tablespoons ground allspice

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon freshly ground pepper

2 cloves garlic, peeled and chopped

1 teaspoon grated fresh ginger

4 bay leaves, crumbled

2 tablespoons peanut oil

2 pounds pork chops, pork steaks or sliced boneless pork butt

Place the peppers, scallions, and all the herbs and spices in a food processor and finely chop to form a paste. Add the oil and puree until smooth. Rub on both sides of the pork and let stand for 30 minutes. Grill pork on barbecue, George Foreman Grill, or under a broiler.

NOTE: This basic jerk marinade can be used on all kinds of meat. It's terrific on chicken, beef, and lamb.

Serves 4-6

FROM: The Frugal Gourmet On Our Immigrant Ancestors

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