hing to remember with this recipe is to completely thaw the
to 3 T. of jerk seasoning and alow to marinate at
Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Toss shrimp, oil, half the lime juice, and jerk seasoning in a bowl. Let marinate 10 minutes while grill heats up.
Meanwhile, toss canteloupe, honeydew, cilantro, red onion, and remaining lime juice in a bowl. Season to taste with salt and pepper.
Thread four shrimp on each skewer and grill, brushing with the marinade, until opaque, about 5 minutes.
Place shrimp on top of greens, with some salsa alongside, and a wedge of lime for garnish.
auce, garlic, salt, pepper, and Caribbean jerk seasoning in large bowl; mix lightly
ides of pork pieces with jerk seasoning. Lightly spray large nonstick skillet
f green pepper, oats, ketchup, jerk seasoning and egg and mix well
nion, ginger, cilantro stalks and jerk seasoning in a food proccesor and
Combine brown sugar and jerk seasoning. Rub mixture over both sides
nd add in ketchup and jerk spice.
Mix these ingredients
2 T cilantro and the jerk seasoning in a small bowl. Place
Saute garlic and shallots in olive oil.
Reduce with whiskey (actually burn whiskey off).
Add water and chicken base, bring to boil.
Add salt, pepper, paprika, jerk seasoning, Montreal chick seasoning, dry parsley, and oregano.
Thicken with corn starch or roux.
Add mushrooms when taken off heat, stir, and serve over chicken steak or pork.
Combine Jerk seasoning with brown sugar, garlic, scallions,
Preheat the grill to medium high.
Prepare the sauce by combining all ingredients except wings and jerk seasoning together in a saucepan over medium heat. Cook until heated through.
Rub jerk seasoning into the chicken wings. Grill for 10 to 12 minutes or until cooked through.
Brush generously with sauce and enjoy!
callion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of
Combine the tomato juice, lime juice, and Dry Jerk Seasoning. Allow to stand in refrigerator several hours to blend flavours, stirring every so often to dissolve Jerk Seasoning.
Add the rum and pepper sauce.
Serve chilled in a pitcher garnished with celery sticks and lime wedges.
Heat oil in a large skillet over medium heat. Stir in peppers and onion. Cook 5-6 minutes stirring frequently until softened. Stir in chicken, lime juice and jerk seasoning until combined. In a small bowl stir together the cream cheese and pineapple preserves until combined. Spead cream cheese mixture on the inside of both halves of the sandwich thin roll. Place greens and avacado on bottom half, then add chicken-pepper mixture and toll with sandwich thin top.
In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Place the grouper fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute.
Serve immediately, while nice and hot!
Coat a rimmed baking sheet with nonstick cooking spray. Place fillets, skin side down, on baking sheet.
In a small bowl, whisk together orange juice, oil and vinegar; pour evenly over fillets. Sprinkle fillets with seasoning; cover and let stand 20 minutes.
Preheat broiler to high. Remove cover from fillets; broil 5-6 minutes or until fish flakes easily with a fork. Transfer to a platter and serve.
hites, watercress, teriyaki sauce, and jerk seasoning until well blended.
With