Notes: Adam found the original recipe for Jerk Beefburger on BBCGoodFood.com. I have not previously considered using jerk with beef, but Adam selected it and it looked like a good idea. I changed the recipe by removing the carrots and used my dry jerk seasoning instead of the one provided in the original recipe. I also increased the amount of seasoning used since my first try was a bit bland. I suggest you try it but also make some of my jerk marinade to add flavor if you need it. Otherwise, you will need to buy some seasoning from the store. Finally, I substituted my Pineapple Salsa for the pineapple relish. Give it all a try and let me know how it goes!. If you want to ask questions or share your results, catch me on my Facebook page at any time.
The Dry Seasoning… 2 Tablespoon onion flakes 2 Tablespoon onion powder 4 Teaspoons ground thyme 4 Teaspoon ground allspice 1/2 Teaspoon ground nutmeg 1/2 Teaspoon ground cinnamon 4 Teaspoons sugar 2 Teaspoon ground black pepper 2 Teaspoon cayenne pepper 4 Teaspoons dried chives or green onion Place all the seasoning in a bowl and mix Read More
Notes: Adam was hounding me to come up with a recipe using the leftover jerk chicken and marinade from our cooking classes. This is what I came up with. Adam and the kids love it! You can find my original jerk chicken (or maybe tofu!) recipe here.
2 Cups jerk chicken, shredded 1 Red bell pepper, thinly sliced 1 Yellow bell pepper, thinly sliced 1 Red onion, thinly sliced 2 Cups mozzarella cheese grated 2 10” Pita bread (We used freshly made dough in this photo) Gravy (Leftover or freshly made jerk marinade) Preheat the oven to 400 F, and dust a Read More
Notes: I love jerk foods and use this recipe in all my jerk cooking classes. There are different marinades you can use, but I prefer the wet marinade because it is versatile and works best with tofu if any of my guests want a vegetarian option. This recipe serves four to five people, depending on appetites.
Jerk Marinade… This recipe is taken from Helen Willinsky’s book Jerk. The flavor of the marinade may strike you as a bit harsh when you first make it, but the flavor mellows as the meat cooks. You can adjust the heat of the marinade by adding more or less) pepper. 1 Onion, finely chopped ½ Read More
Notes: I love jerk cooking so I am using jerk seasoning to lend a flavor to the jerked wings. If you want the wings to be hotter, increase the jerk seasoning to 1 cup. The longer the wings marinade, the hotter they will become. Jerk seasoning comes from Jamaica and its origins date all the way back to the native Arawak Indians' method of using Jamaican pimento (aka “allspice”) to season and smoke meat. Merge this practice with hot chilies and spices and salt and you have jerk seasoning.
2 ½ Pounds wings, trimmed and separated Juice of 2 limes ½ Cup prepared jerk seasoning Salt generously 1 Cup honey ¼ Cup dark rum Preheat oven to 400 F. Wash the wings with lime juice. In a large non-reactive bowl rub the wings with jerk seasoning and salt generously. Cover and marinade for half Read More
Notes: My husband Adam found this Sticky Jerk Salmon with Mango Slaw recipe on the BBCGoodFood.com web site. I changed a few things when I made the recipe myself, but I leave it here in its original form to honor whomever the chef was who made it first.
2 Heaped tbsp Jamaican Jerk Paste 2 Tbsp clear honey 4 Salmon fillets juice 2 Limes ½ Red cabbage, core removed, thinly sliced 1 Firm but ripe mango, skin removed, thinly sliced 1 Red pepper, thinly sliced 6 Spring onions, thinly sliced on an angle Small bunch coriander, leaves picked. Heat the grill to medium-high. Read More
Note: This is one recipe that is pretty healthy for you so you can feel good when you eat it.
The Spicy Shrimp: 1 Tablespoon olive oil 1½ Pound raw shrimp, peeled and deveined ¼ Teaspoon garlic salt ½ Teaspoon chili powder ¼ Teaspoon black pepper Pinch of cayenne (more to taste, for more kick!) The Cauliflower Mash: 1 Tablespoon olive oil 1 Large head cauliflower, cut into small florets (about 7 cups) 3 Cloves Read More
Notes: I’ve been roasting my cauliflower for years usually with some garlic, salt and olive oil. So when I saw this salad recipe I couldn’t resist. It enhances the wonderful flavour of roasted cauliflower with sweet roasted red onions, garlic, chickpeas, and a wild range of spices. Add the tangy lemon tahini dressing and you have a recipe that should blow you away!
Ingredients: 1 Head Cauliflower 1 15 oz Can Chickpeas 2 Cloves Garlic 1/4 Teaspoon Garlic powder 1/2 Bunch Parsley 1/2 Red onion 1/4 Cup Lemon juice 1/3 Cup Tahini Baking & Spices 3/8 Teaspoon Cayenne 1/2 Teaspoon Paprika, smoked 1/4 Teaspoon Salt 2 Salt and pepper 3 Tablespoon Olive oil 1/2 Teaspoon Cumin 1/3 Cup Read More
Notes: This version of Sweet Plantain Lasagna (aka Pastelón) puts all others to shame. It is GREAT! However, when you buy the ingredients, make sure you use VERY ripe plantains. That means... use them when they are mostly black since that is when they are the sweetest. This is a great tasting dish!
Ingredients: 6-7 Very ripe plantains (almost all black) 1 recipe’s worth of picadillo 2 Cups shredded part-skim mozzarella cheese 1/2 Grated cup Paremsan cheese 3 eggs, beaten Canola oil, for frying Instructions: Preheat oven to 375 F. Peel the plantains like a banana, then slice into 4-5 slices lengthwise. Add about 1 inch of oil Read More
For our Rum and Brown Sugar Marinated Steak recipe, you can use practically any cut of steak. My favorite cut is the New York strip (aka shell, top loin or strip steak), but I chose a flank steak here to demonstrate another option. The flank steak can be put in a large Ziplock bag and marinated in the fridge for a longer period. Just remember to bring the steak back to room temperature before grilling.
Ingredients… 1/2 Cup soy sauce 1/3 Cup dark rum 1/3 Cup packed brown sugar 1 Tablespoon Dijon mustard 2 Lb flank steak Instructions… In a small bowl combine soy sauce, rum, brown sugar and mustard, mix until the sugar has dissolved. Place the flank steak in a shallow baking dish and pour the marinade over Read More