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Where When How N/D 2017 - J/F 2018 : Page 126

“I really like the chimichurri.” “Hands down – the mojo, for its balance – not too spicy”, “Jerk Lobster, why not?” When chef Peter returned to the table my husband excitedly blurted out, “I devoured your pot snapper!” He raved of the fish, “Very flavourful, so effortless to pull out the bone – all intact.” The whole fish was absolutely crispy on the outside with a savoury seasoning of fresh herbs, garlic and olive oil. A squeeze of lime was the ideal finish. “That’s all you really need” the chef agreed. While preoccupied with an original chef Jackson pasta creation of my own, my fellow diner offered me a taste of his Jerk pasta dish preceded by a firm warning, “Be pre-pared!” It was utterly delicious. “That sneaks up on you,” I prompted. “Sneaks up? That grabs you right away!” he chuckled. Hearing our accolades for the Jerk sauce, Peter said, “Jacko makes my jerk sauce. I like it with lots of different things … so many flavours in there, that little spice that comes in after.” The Jerk Spice includes cloves, cinnamon, scallions, nutmeg, thyme, garlic, our own famous ‘hottie’ the scotch bonnet pepper and salt. The Jerk Sauce is finished with Guinness … yes, Guinness – “a few drops go in to give it a little kick,” chef Peter grinned. Considering sous chef Jacko hails from Haiti and the Guinness influence is courtesy of chef Peter and his English roots, it’s probably the most unique and the most unusual Jerk recipe collab-oration I have come across yet. The Chimichurri was a herbaceous and flavourful com-bination of peppery cilantro, parsley, lime juice and garlic, and the Cuban Mojo blend of orange and lime juices, 126 • • • • • NOV/DEC/JAN/FEB 2017/2018 “Where When How -Turks & Caicos Islands”

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