The first time we heard about "the jerk in the restaurant" 10 years ago, we thought we were being told about some lout on a cell phone. But it was a dish new to the Valley, Jamaican jerked rabbit, served at RoxSand.
Today, jerk is available on many menus, usually involving chicken. Basically, it involves rubbing meat, fish or vegetables with a spicy marinade, then grilling or roasting it. But jerk is nothing without the jerk sauce. It's got to be torridly hot, enough so our eyes water, and we'll lick carpet if we have to, just for relief.
There's no better jerk sauce we've found than the infernal number sold at Kim Bong. It's called Walkerswood Traditional Jamaican Jerk Seasoning, and the colorful, reggae-themed bottle warns us it's "hot and spicy."
We say ya, mon, and how. This is the real thing, packed with scallions, black pepper, salt, allspice, nutmeg, citrus, sugar and thyme. The active ingredient? Scotch Bonnet peppers, a vegetable so evil that cooks are advised to wear gloves when cleaning them.