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The Stuttering Chef

Ceviche of Smoked Marlin Salad

I really enjoy making and using this sauce. The different ingredients bring out so many flavours. There are notes of sweet and spicy, and a hint of sour. This sauce can be used for basting ribs and as a dipping sauce for delicate meats like pimento wood smoked beef tenderloin. Hope you enjoy this recipe.

 -Chef Conroy

Ingredients

3 tbsp onion peeled and finely diced
1 tbsp garlic
1 tbsp ginger skinned and finely chopped
1 cup brown sugar
1 cup vinegar
4 cups ketchup
1 cup soy sauce
2 fresh pimento leaves
1 tbsp pimento seeds toasted and finally ground
1 stick cinnamon
1 tsp grated nutmeg
2 tbsp jerk sauce
salt and pepper to taste

Procedure

  • Heat a deep pot and sauté onion, garlic, and ginger
  • Add sugar and cook until melted
  • Add vinegar and cook until vinegar is about to reduce
  • Add ketchup, soy sauce, and rest of ingredients
  • Bring to a boil then reduce heat and simmer
  • Cook sauce for another hour
  • Season to taste with salt and pepper
  • Strain sauce and allow to cool
  • Refrigerate until ready to use


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About Us

Chef Conroy Arnold grew up in Wait-a-Bit, Jamaica, where he developed his love of traditional island cuisine. After earning degrees from SUNY and the Culinary Institute of America, he honed his skills at world-renowned restaurants including New York’s famed three-star Nobu. Now Conroy is the head chef at Christopher's Restaurant at Hermosa Cove Resort in Ocho Rios.

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