Jamaican Jerk
Spanish translation: marinada jamaicana,adobo criollo,
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| 23:47 Jun 13, 2008 |
| English to Spanish translations [PRO] Marketing - Food & Drink / Network Marketing | |||||||
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|  Selected response from: Vladimir Martinez Spain | ||||||
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| Discussion entries: 6 | |
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17 mins confidence: 
| jamaican jerk charqui jamaicano Explanation: Según unos cuantos hits en Google, la palabra "jerk" procede del término español "charqui". |
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15 mins confidence: peer agreement (net): +1
peer agreement (net): +1| jamaican jerk cecina estilo jamaicino Explanation: Hola de nuevo Mary..y saludos. A mi parecer y para nosotros, los mexicaninos/as, esto viene siendo una espécie de cecina..y lo corrobora el Oxford: jerky2 n [u] (AmE) cecina f, tasajo m, charqui m (AmS) Saludos y buen finde:-) -------------------------------------------------- Note added at 22 mins (2008-06-14 00:09:47 GMT) -------------------------------------------------- Ahora se me ocurrió que quizá también se podría referir a la salsa o sazón o especias con que le untan la carne. A propósito, ya encontré esta página que creo lo cinfirma: Véase: http://en.wikipedia.org/wiki/Jamaican_jerk_spice -------------------------------------------------- Note added at 27 mins (2008-06-14 00:14:43 GMT) -------------------------------------------------- perdón..."jamaicano" |
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49 mins confidence:
| jamaican jerk marinada jamaicana,adobo criollo, Language variant: sazón jamaicano Explanation: Sazón is very common! |
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25 mins confidence: peer agreement (net): +1
peer agreement (net): +1| jamaican jerk (adobo) "jerk" jamaicano Explanation: No creo que hay una traducción exacta para la palabra "jerk" Jamaican Jerk History - [ Traducir esta página ] Jamaican Jerk History. The term jerk is said to come from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in ... homecooking.about.com/od/foodhistory/a/jerkhistory.htm - 23k - En caché - Páginas similares http://wapedia.mobi/en/Jerk_chicken http://ckjerkshack.com/about_jerk.htm A little history The term jerk is said to come from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in English. Another origin is linked to the jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture. Like most Caribbean islands, Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portugese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. Jerk was ingenious way to preserve meat out in the wilderness. The seasoning has three main ingredients: chile pepper, allspice berry, and thyme. Other spices and herbs (which may include cinnamon, ginger, cloves, garlic and onion depending on the cook) are combined with these and applied to the food which is then allowed to marinate. Finally, food is grilled to tender perfection. Take a look at the three most important ingredients of jerk seasoning: Scotch Bonnet -The first main ingredient of jerk seasoning is Scotch bonnet chile pepper, a variety of the habanero, so named for the shape of the pepper which resembles a Scotch tam or hat. This pepper ranges in color from green to yellow to red, often mixed depending on the ripeness of the pepper. The purpose of the chile pepper was not only to spice up normally bland foods, but also to preserve foods when refrigeration was not easy to come by and to aid in digestion. Habanero chiles are arguably the hottest in the world, according to the Scoville Chart, one thousand times hotter than the jalapeño. If you can't find Scotch bonnets in your local grocery store or ethnic market, you can substitute jalapeños, but it will be worth your effort to hunt down the real thing. You can also reduce the heat by omitting the seeds of the chile. As with all chiles, use rubber gloves when handling and cutting, avoid inhaling the fumes, and thoroughly wash your hands after handling. [Click here to learn about some of the health benefits of pepper or here to learn everything you ever wanted to know about peppers.] Allspice - The allspice (Pimenta dioica) berry, also known as Jamaica or Myrtle pepper, is a popular spice in Jamaica and a necessity in jerk seasoning. Be aware that this is not the ground combination spice powder that is often used in pumpkin pies and such, but the berry of the evergreen pimento (not related to the red pimiento peppers) tree, which is native to the West Indies and South America. Most of the world's supply comes from Jamaica. The dark brown, dried berries look similar to peppercorns, and can be purchased whole or ground. The aroma is similar to a combination of cinnamon, nutmeg and cloves, and its flavor is slightly peppery. Use a mortar and pestle to grind your own, or take the easy way with a spice, coffee or pepper grinder. Know that the outer layer contains the most flavor. [Click here to learn about some of the health benefits of allspice.] Thyme - This common herb is also widely used in Jamaican foods, and is sold in dried bunches at the open-air markets. Jerk recipes may call for thyme leaves or ground thyme, both of which are readily available in markets. Thyme is also a digestive aid and has other beneficial health properties. http://en.wikipedia.org/wiki/Jamaican_jerk_spice Pollo con adobo Jerk Tradicional es el “Adobo Jerk” (mezcla de ají o guindilla ,ajo, cebollino, pimienta de Jamaica, nuez moscada entre otros), que se utiliza para adobar carnes ... www.nestle.cl/cocinanestle/internacional/polloadobojerk.htm - 11k - En caché - Páginas similares Gastroteca Online En las calles de Jamaica hay muchos “Jerk Shacks” (colmados o kioscos de comida) a los que siempre le va bien y dominan la industria jamaiquina de comida ... www.gastrotecaonline.com/gastro/2007/detalle-articulo.php?o... - 27k - En caché - Páginas similares Cocina a Bordo | ellaboratoriogastronomico.com 16 May 2008 ... En próximas fechas os comentare mis experiencias con la comida mejicana y el Jerk Jamaicano. Compártelo. 1 punto 2 puntos 3 puntos 4 puntos ... www.ellaboratoriogastronomico.com/2008/05/16/cocina-a-bordo... - 48k - En caché - Páginas similares Suerte! -------------------------------------------------- Note added at 10 hrs (2008-06-14 10:41:53 GMT) -------------------------------------------------- http://www.picturesfromjamaica.com/2006/04/23/boston-jerk/ http://www.portantonio-onestop.com/attractions/boston/boston... http://www.fiery-foods.com/dave2/authentic_jerk.asp http://www.fiery-foods.com/dave2/authentic_jerk.asp#Recipe1 -------------------------------------------------- Note added at 10 hrs (2008-06-14 10:44:24 GMT) -------------------------------------------------- Recipes Top of Page Recipe 1: Jerk Rub/Seasoning Here is a typical Jamaican jerk rub that can be used on any meat or fish. Feel free to improvise and add ginger, bay leaves, and coriander if you like. 3 teaspoons ground Jamaican allspice 6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 2 onions, finely chopped 2 cloves garlic, finely chopped 1/2 cup finely chopped scallions 3 teaspoons fresh thyme leaves 2 teaspoons salt 2 teaspoons freshly ground black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 cup vegetable oil 1/4 cup brown sugar 3 tablespoons soy sauce In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator. Yield: 2 cups Heat Scale: Hot Top of Page -------------------------------------------------------------------------------- Recipe 2: Jerk Sauce Fiery foods aficionados will love this sauce that is often served over jerked meat. 12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped 1/2 cup vinegar 2 tablespoons ground allspice 1 tablespoon olive oil 1/4 cup soy sauce 1/4 cup minced scallions In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator. Yield: 1 1/2 cups Heat Scale: Hot |
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7 hrs confidence: peer agreement (net): +1
peer agreement (net): +1| jamaican jerk condimento/sazón/adobo/aderezo jamaiquino estilo "jerk" Explanation: I cook with this every other week as my husband fell in love with the spices in traditional "jerk" seasoning while studying at the Univ. of the West Indies in Kingston. Now, it is part of my standard must have seasonings. It may come in powder form, but the real deal is a thick spicy mixture with a thick saucy texture comprised of the following ingredients: ground allspice, dried thyme, paprika, red pepper, garlic powder, onion powder, salt, scotch bonnet pepper, and black pepper. Uhm... spicy!!! Hope it helps. -------------------------------------------------- Note added at 14 hrs (2008-06-14 13:49:37 GMT) -------------------------------------------------- "jerk" no se traduce. Es una salsa para marinar. -------------------------------------------------- Note added at 1 day59 mins (2008-06-15 00:46:31 GMT) Post-grading -------------------------------------------------- Mary, no es "jerk" a menos que incluyas la palabra "jerk". Adobo o marinada jamaiquina/jamaicana (whatever they choose to use) NO ES suficiente para determinar que es "jerK." Reference: http://www.islandflave.com/recipes/jerk.shtml Reference: http://homecooking.about.com/od/ethnicrecipesandfoods/a/jerk... |
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