2016, Volume 10
2015, Volume 9
2014, Volume 8
2013, Volume 7
2012, Volume 6
2011, Volume 5
2010, Volume 4
2009, Volume 3
2008, Volume 2
2007, Volume 1
Jamaican Grilled Cheese
2 Slices Royal Caribbean Bakery Hard Dough Bread
2 Slices of American or Cheddar Cheese
2 Tbsp Butter, Salted
Take two slices of Royal Caribbean Bakery hard dough bread; place two slices of cheese between the pieces of bread; butter bread on the outside; place in medium hot skillet; fry until cheese melts and bread turns golden brown; turn on to other side and repeat the process. Remove from skillet. Enjoy as a snack with your favorite drink. Make it a meal by adding french fries and slice of tomato.
Jerk BBQ Ribs
2 racks baby back ribs
1 bottle (19 oz.) Caribbean Food Delights Jerk BBQ Sauce
2 tablespoons Caribbean Food Delights Jerk Seasoning
2 tablespoons garlic powder
Preheat the oven to 300º F and line a large baking sheet with a piece of aluminum foil
large enough to cover the pan twice (you will be folding this over the ribs and sealing.)
Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the sauce and seasonings and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, un- disturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce.
Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
Jerk Burger Sliders
3 pounds ground beef
2-3 tablespoons Caribbean Food Delights Jerk Seasoning
1 tablespoon soy sauce
1 teaspoon onion powder dinner rolls, party size
Combine the beef, jerk seasoning, soy sauce and onion powder in a large bowl. Form the meat into 1-ounce patties.
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking. Serve with dinner rolls.
1 Loaf Royal Caribbean Bakery Coco Bread
1 Chicken Breast, Boneless
2 slices of Swiss Cheese
3 Slices of Tomatoes
1/4 cup Sauteed Onions
1Tbsp Ranch Dressing
1/4 tsp Jerk Seasoning
1. Marinate chicken breast in jerk seasoning.
2. Grill or bake jerk chicken breast at 350°F for 30 minutes or until internal temperature reaches 165°F.
3. Sautee onions.
4. Layer jerk chicken breast, swiss cheese, tomatoes, sauteed onions and ranch dressing on cocobread.
5. Press in panini press or on grill.
Jerk Pork Chops
4 Lbs Pork Chops, Cut into 1 inch slabs
2 Tbsp Jerk Seasoning
1 tsp Granulated Garlic
2 Tbsp Soy Sauce
Chop pork shoulder into chunks. Mix all the ingredients together and marinate overnight.
Heat charcoal grill to 300°F. Grill marinated pork for 15 minutes on each side until internal temperature reaches 155°F. If desired, cut pork chops into chunks.
Serve with grilled corn on the cob, rice and peas, macaroni and cheese and kale or collard greens.
Jerk Turkey Breast
1/2 Cup Kosher Salt
1/4 Cup Brown Sugar
8 Cups Chicken Stock
1 1/2 tsp Black Peppercorns
1 tsp Allspice Berries
1/2 tsp Ginger, Grated
1/2 Onion, Sliced
1 Cinnamon Stick
1/2 Cup Water
2 Sprigs Fresh Thyme
1/2 tsp Ground Sage
4 Cups Ice Water
3 Tbsp Jerk Seasoning
1/4 Cup Soy Sauce
6 Cloves Garlic, Minced
7 Lb Turkey Breast
Boil brine ingredients, except ice water in large pot, cool. Brine thawed, turkey breast (breast side down) with ice water overnight in refrigerator. Discard brine and marinate turkey breast in jerk seasoning, soy sauce and garlic. Preheat oven to 450°F. Roast turkey breast, breast side up, for 30 minutes, then set oven to 350°F. Cover with foil. Roast for 1 hour and 30 minutes or until internal temperature is 165°F.
4 pounds of turkey legs or thighs
2 bunches of cilantro
1 large onion
1 whole garlic
2 negro chili pods
8 cascabel/guajillo chili pods
8 tbsp chicken flavor boullion
salt to taste
1. Cut potatoes into halves and carrots into three big pieces, set aside.
2. In a pot add half of the onion, six garlic cloves, turkey, half bunch of cilantro and chicken flavor boullion.
Add enough water to cover ingredients. Add salt to taste and boil for 30 minutes.
3. In a separate pan roast tomatoes, add chili pods (seeds removed), remainder of onions and garlic.
4. Once roasted combine with remaining cilantro.
5. Once turkey is soft, add roasted tomato sauce, carrots and potatoes. Stir until sauce is fully incorporated into turkey stock.
6. Boil for 20 minutes. Serve and enjoy!
4 Cloves of Garlic, Minced
1/2 Medium Onion, Minced
1/4 Cup Parsley, Chopped
1 Tbsp Ground Coriander
1 tsp Kosher Salt
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/4 tsp Ground Ginger
1/4 tsp Black Pepper
Dash of Cayenne Pepper
1 Lb Ground Lamb or Chicken
14 Bamboo Skewers, soaked in water for 30 minutes
Blend the garlic, onion, parsley, coriander, salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne pepper together. Add the spices to the ground lamb, mix well.
Make 28 balls and place two on each skewer. Refrigerate for a minimum of 30 minutes up to 12 hours. Heat grill and lightly oil. Grill each kabob for about 3 minutes on each side.
Serve with mint yogurt.