PUBLIX JERK COOK-OFF PAVILION
Chefs of all distinction are afforded an opportunity to put their culinary skills to the test and win cash, bragging rights and the coveted Dutch Pot Trophy in the Publix Jerk Cook-off. The Champion Chef will be selected by a panel of distinguished judges and announced on the main stage.
This is a serious contest where anyone can win and bedeclared the festival’s Jerk Champion. Contest rules and application forms are available here.
Other activities taking place in the Publix Jerk Cook-off Pavilion include top chefs demonstrating and sampling innovative Jerk recipes. Local celebrities compete against each other in a lively Quick Fire Contest, and wine experts pair spicy Jerk dishes with fine wine.
MEET 2012 Publix Jerk Cook-off Champion. In the fiery Publix Jerk Cook-Off, Chef Lawrence Males jerked his way to the top in a field of five competitors, walking away with the coveted Golden Dutch Pot and the $1,500 cash prize.
Chef Lawrence was a prestigious judge at the 10th annual Jerk Festival last year but entered the competition in 2012 as a chef participant. He knew the competition would be strong but was confident he had what it took to take the coveted Publix Jerk Cook-Off title. With family from Jamaica and Cuban descent Chef Lawrence played off his Caribbean roots and over 14 years experience mastering cooking techniques incorporating a myriad of Caribbean products. The chef says “I am blessed to have grown up in a vibrant diverse New York (Queens) community and tasting great home cooked West Indian foods which instilled in me a proper appreciation for flavorful foods”. Chef tries his best to be a culinary Caribbean ambassador to people who’ve never had the pleasure of tasting island flavor!
Celebrity Chef Quick-Fire Challenge Winner
CHEF GASON YEN NELSON -
With over 20 years in the culinary industry, Chef Gason is one of the culinary scenes most sought after personal chefs. A graduate of Delgado Culinary School, where he was a standout student and won the prestigious James Beard scholarship award for two consecutive years, Gaston has enjoyed cooking in some of New Orleans’ most renowned restaurants as well as being a private chef to world class athletes and entertainers.Through his company, Full of Flavor Personal Chef Service, Chef Gaston has worked as a personal chef for Aaron Brooks (former quarter back for the New Orleans Saints and Stacey Augman (former guard for the New Orleans Hornets). He is currently working between Miami and New Orleans for Reggie Bush (former running back for the New Orleans Saints and currently with the Miami Dolphins), and actor and former wrestler Dwayne “The Rock” Johnson. Chef Gaston is also the executive chef at Rare Cuts Gourmet Meat Market in New Orleans, which flips into a pop up private dining restaurant after 7 pm. He is the southern spokesperson for “Sizzlin Sauces” hot sauce products and was the main attraction in the food pavilion at the 2012 New Orleans Jazz and Heritage Festival. He made a fall 2012 appearance on the Food Network show “Chopped” and recently had the opportunity to cook for one of President Barack Obama’s most recent fundraisers held in Miami, Florida. Although his culinary skills are far reaching, he specializes in intimate fine dining with Creole gourmet flair.
Get tips on how to create many tasty Jerk dishes using Grace products from Chef Mazie Miller, host of Cooking With Grace. A number of top chefs will be on hand to demonstrate their culinary skills with finger-licking creations. Sample these tasty bites and take home some Grace products to try in your kitchen.
Publix Jerk Cook-off rules & application form
Click on PDF logo to download
Try these tasty Jerk recipes and you too can become an expert at preparing mouth watering Jerk dishes to impress family and friends. Your secret is safe with us.
Jerk Chicken Recipe
Cook/Bake Time: 1 hour
Prep Time: 15 minutes
Meal Course: Main Dish
Meal Time: Dinner
Season: All Year
- 1 Large chicken
- 6 1⁄2 Cups water
- 1 Stalk escallion, chopped
- 1 Teaspoon ginger,chopped
- 2 Cups grace vinegar
- 1 Large onion, chopped
- 3 Cloves garlic, chopped
- 1 Teaspoon celery , chopped
- 6 pimento leaves
- 6 cinnamon leaves
- 6 guava leaves
- 6 pepper elder leaves
- 2 Teaspoons salt
- 1 Teaspoon nutmeg
- 6 pimento berries
- 1⁄4 Teaspoon orange peel
- 1 Tablespoon grace caribbean traditions chicken seasoning
- 1⁄4 Cup grace caribbean traditions jerk seasoning
- 2 Tablespoons grace browning
- 2 Sprigs thyme
- 1⁄4 Cup grace tomato ketchup
- 1⁄4 Cup Grace Vegetable Oil
1. Cut chicken into quarters and clean in a mixture of 1½ litres (6 cups) water and 250 ml (1 cup) GRACE VINEGAR. Core with a knife.
2. Pour remaining 125 ml (½ cup) water into a blender, add escallion, ginger, onion, garlic, celery, pimento leaves, cinnamon leaves, guava leaves, pepper elder leaves and remaining 250 ml (1 cup) GRACE VINEGAR. Cover and blend well.
3. Add salt, nutmeg, pimento berries, orange peel, GRACE CARIBBEAN TRADITIONS CHICKEN SEASONING, GRACE CARIBBEAN TRADITIONS JERK SEASONING, GRACE BROWNING, blend well; add thyme sprig and do a final blend.
4. Pour blended marinade over chicken and rub in thoroughly. Leave to marinate for 2 hours or overnight.
5. TO MAKE SAUCE: Combine GRACE TOMATO KETCHUP with marinade for chicken and put to boil.
6. Heat grill and brush with GRACE VEGETABLE OIL. Place chicken quarters on the heated grill, skin side up and grill for 45 minutes, basting with sauce and turning every 5 minutes.
7. Remove from grill, chop and serve.
Ensure chicken is marinated in the refrigerator.
Serve with roasted breadfruit or your favourite starch and vegetable salad.
Visit www.gracefoods.com for more delicious recipes.