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  • August Cooking Club Results: Rob Rainford's Jerk Snapper

    After I had my heart broken by one too many of them, I vowed to never fall for a jerk again. But this is one jerk I can’t stay away from. I’m talking about this month’s Cooking Club Challenge of course – Rob Rainford’s Jerk Snapper recipe . I made it the other night and really liked it. I followed it to a T. I particularly loved the bursts of bright citrus flavours. It’s light and fresh, making it the perfect recipe for the last long weekend of the summer. Sorry for the reminder. The only drawback to this jerk is that it keeps you waiting. I’m talking about the snapper not my… oh never mind. With all the wait time involved, first the marinade then the fish in the marinade, we didn’t end up eating until 10 at night. So if you’re trying this recipe, I suggest making the marinade the day before so the flavours have plenty of time to intensify and thicken. Mine was a bit watery. Just remember you don’t want to marinate the fish for more than the suggested 30 minutes because the citrus juices will end up cooking the fish. You may end up with ceviche instead. The five dedicated participants who submitted this month all loved the recipe. (I’m blaming the low turnout on the lazy days of summer). Chef Rob sure knows his jerks (I swear that’s my last pun). As you can see below, this recipe works with all kinds of fish (Irene B. used haddock, Nicole D., tilapia, Elaine B., salmon) as well as shrimp (Jennifer A.) and even tofu (Elaine B.). Check out the irresistible jerks below. UPDATE: We forgot our dear Katherine S. from Yellowknife (Sorry!). We've added her beautiful entry in the gallery below... You need to upgrade your Flash Player to 9 or greater The winner for this month’s jerk snapper challenge is...Elaine B! She was a triple contender pairing the recipe on salmon, shrimp and tofu. A cookbook is headed your way. Along with Elaine B., I want to take some time to give props to Irene and Nicole who are our dedicated longtime Cooking Club Challenge participants. I don't think three of them have missed a challenge yet! Thank you so much for all your support over the years. And let’s not forget to extend a warm welcome to Jennifer A., this month’s newbie to FoodNetwork.ca Cooking Club Challenge . Get started on this month’s challenge: Ricardo’s Classic Roast Chicken

  • Your August Cooking Club Challenge: Rob Rainford's Jerk Snapper

    Three Jerks were offered but only one will advance to the grill: the winner is… Rob Rainford’s Jerk Snapper! I wonder what that snapper ever did to Rob...Oh the pain! Please try and refrain from sticking a fork in your eye over that terrible-but-irresistible pun. But bad puns aside, I have heard of how much you guys love Rob Rainford , and so luckily, you have the whole month of August to stew (really, no bad pun intended) over every detail of his Jerk Snapper (so…hard…to…resist). Here's how the Foodtv.ca Cooking Club Challenge works: Make the chosen monthly recipe: Rob Rainford's Jerk Snapper Feel free to follow it to a "T" or add your own creative flair. Email me (blogATfoodtvDOTca) a picture (in .jpg format) and a short descriptive paragraph of no more than 50 words before August 31st, 2009, for your chance to win prizes. If you have a flickr account, you can post your results to the Foodtv.ca flickr group . Do check out past Cooking Club Challenge results. Jerk Snapper INGREDIENTS Juice of 2 oranges Juice of 2 lemons Juice of 1 lime 2 x chiles, stemmed and seeded (if you like extra heat, leave the seeds in) 4 cloves of garlic, chopped 2 x small shallots, coarsely chopped 1 x piece of ginger (½ inch) peeled and coarsely chopped 4 tbsp chopped fresh cilantro (60ml) 4 x large scallions, both white and green parts, trimmed and coarsely chopped 2 tsp of chopped fresh/dried thyme (10ml) 1 1/2 tsp of kosher salt, or more to taste (7.5ml) 2 tsp of brown sugar, or more to taste (10ml) 1/2 tsp of ground allspice (2.5ml) 1/2 tsp of freshly ground black pepper, or more to taste (2.5ml) 1/2 tsp of ground cinnamon (2.5ml) 1 tsp of soy sauce (5ml) 1 tbsp of Worcestershire sauce (15ml) 2 tbsp of vegetable oil (30ml) 3 tbsp of dark rum (45ml) 4 x small fresh red snapper (1½ lbs each), cleaned and scaled with fins removed. DIRECTIONS Squeeze the orange juice, lemon juice and lime juice into a bowl. Place all ingredients, except oil and rum, into a blender. Start the blender and slowly add the fruit juices until the mixture starts to take on a paste like consistency. Add the oil in a thin stream. Add the rum and continue to blend until the mixture is thick enough to coat the back of a spoon, but easily poured. Place the jerk seasoning in a bowl and let it rest in the fridge for at least an hour. The longer it rests, the more intense the flavours will be. Rinse the red snapper under cold water and pat dry both...