Ingredients

• 2 1/2 cups heavy whipping cream
• 1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon Roasted Garlic Puree, recipe follows
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Hungarian paprika
• 1/4 teaspoon Spanish paprika
• 1/4 teaspoon chile powder
• 1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter, chilled and cut into pieces
• 2 tablespoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 1/4 teaspoon ground cloves
• 1/2 cup sliced green onion, white and green parts
• 1 tablespoon seeded, chopped habanero chile
• 1 1/2 teaspoons minced garlic
• 2 tablespoons fresh thyme leaves
• 2 tablespoons freshly squeezed Key lime, or regular lime juice
• 2 tablespoons canola oil
• 1 tablespoon soy sauce
• 1 tablespoon dark rum
• 1 1/2 teaspoons grated fresh ginger
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons cane syrup or light molasses
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon dark brown sugar
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon habanero hot pepper sauce
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 cup peeled garlic cloves
• 1 cup extra virgin or regular olive oil
• 3 tablespoons Hungarian paprika
• 1 1/2 tablespoons Spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Instructions

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. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. 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.
3. ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
4. 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.
5. 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. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
6. 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.