Jerk Cream

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons pepper black freshly ground
• 2 tablespoons canola oil 
• 0.5 teaspoon cayenne pepper 
• 0.3 teaspoon chile powder 
• 1 teaspoon brown sugar dark
• 1 tablespoon rum dark
• 0.5 teaspoon basil dried
• 1.5 teaspoons cane syrup light
• 1.5 teaspoons ginger fresh grated
• 2 tablespoons thyme leaves fresh
• 1.5 teaspoons garlic minced
• 1 cup garlic cloves peeled
• 0.1 teaspoon garlic powder 
• 0.5 cup green onion sliced
• 2 tablespoons ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1.3 teaspoon ground cloves 
• 0.5 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper white
• 1 teaspoon ground pepper white
• 1 tablespoon habanero chile seeded chopped
• 2.5 cups heavy whipping cream 
• 1.5 teaspoons honey 
• 0.3 teaspoon hungarian paprika 
• 3 tablespoons hungarian paprika 
• 0.5 teaspoon kosher salt 
• 2 tablespoons regular lime juice freshly squeezed
• 1 cup regular olive oil 
• 0.1 teaspoon onion powder 
• 1.3 teaspoons oregano dried
• 0.3 teaspoon paprika spanish
• 1.5 tablespoons paprika spanish
• 0.5 teaspoon habanero pepper sauce hot
• 0.1 teaspoon pepper flakes red crushed
• 0.3 teaspoon salt 
• 5 teaspoons salt 
• 1 tablespoon soya sauce 
• 1.3 teaspoons thyme leaves dried
• 2 tablespoons butter unsalted chilled cut into pieces
• 0.8 teaspoon worcestershire sauce 
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• blender
• aluminum foil

Directions

1. Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.
2. Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet.
3. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently.
4. Transfer to a coffee grinder and grind to a fine powder.
5. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.
6. ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
7. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
8. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary.
9. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
10. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.