Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8

Ingredients:

• • 1 pound conch meat
  • ¼ cup butter
  • 2 spring onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 sweet potato, peeled and diced
  • 1 red bell pepper, chopped
  • ½ fresh corn kernels
  • 2 tablespoons flour
  • 1 quart half-and-half
  • 14 ounces unsweetened coconut milk
  • 2 cups fish stock
  • 1 ½ tablespoons fresh grated ginger
  • 1 ½ teaspoon Caribbean Trading’s Scotch Bonnet Passion Punch Crushed Pepper Sauce
  • 1 cup fresh cilantro, chopped
  • Salt and pepper

Directions to Make this Conch Chowder:

1. Cook conch meat in a pot of water for 15 minutes. Drain and finely chop.
2. Melt 2 tablespoons butter in a skillet over low heat, and mix in all vegetables. Cook for 5 minutes.
3. Melt remaining 2 tablespoons butter in a large pot, and whisk in flour. Add half-and-half, coconut milk, fish stock, ginger, conch, and season with salt and pepper. Bring to a boil, reduce heat to low, and cook for 20 minutes. Mix in hot sauce and cilantro 15 minutes prior to service.

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Scotch Bonnet Passion Punch Crushed Pepper Sauce

Ingredients Needed to Make the Jamaican Jerk Chicken Burger

• • 4  boneless skinless chicken breast halves
  • 1 tablespoon Lively Up Lime Jerk Seasoning
  • 2 garlic cloves, minced
  • ½ cup soy sauce
  • 1 tablespoon vegetable oil
  • ½ tsp. black pepper

Directions:

1. 1. Whisk together the jerk seasoning, garlic, soy sauce, and vegetable oil together.
   2. Pour the marinade max  into a large, shallow dish, add the chicken and turn to coat.
   3. Cover and refrigerate overnight so the flavor really infuses.
   4. Grill the chicken over a medium-hot heat, turning occasionally, until well browned and cooked through, 35 to 40 minutes.
   5. Remove from heat and let rest for 5-10 minutes.
   6. Start building your Jamaican Jerk Chicken Sandwich.

Toppings:

Toppings are critical on this burger.  Because you are getting the smoky hot pepper heat from the jerk sauce, your burger will be next level if you have the right topping to include on the burger.  Here are some of our recommendations:

• Pineapple – slice up a pineapple and get that on there. Some extra tropical flavor, and the pineapple really balances it out.  Extra points if you grill these up as you’ll get a little bit of caramelization!
• Coleslaw – a traditional slaw is also a good option.
• Cheese – a PepperJack or a Sharp Cheddar are good options. A sharp cheese is definitely necessary to hold its own against the jerk seasoning.
• Garlic Mayonnaise Spread or MayoKetchup will work well (Get the MayoKetchup recipe)
• Vegetables and Greens – some nice lettuce or spinach is a good option. Also, avocado, onion and tomato will work well.
• Roasted Bell Peppers- a yellow or red bell pepper is a good addition.

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Lively Up Lime Jerk Seasoning

Ingredients needed to make this Jamaican Jerk Burger:

• 1 lb. Ground Beef
• 1/2 cup chopped green onion
• 2 Garlic gloves, finely chopped
• 2 Tbsp. Sweet n Smoky Jerk Sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Gently mix all ingredients together. Be careful not to overwork the beef as that will make the burgers tougher.
2. Shape the mix into burger patties, about a ½ in. thick.
3. Chill the patties in the fridge for about 30 minutes. Or these can be prepped in advance.
4. Grill or pan fry the burgers over medium high heat for about 5 minutes on each side. Use a little bit of vegetable oil rubbed on grill or pan to counteract stickiness.
5. Cook to your preference of done-ness.
6. Let the burgers rest for a bit (5-10 minutes).
7. Start building your burgers with your preferred toppings and choice of bread.

Toppings are critical on this burger.  Because you are getting the smoky hot pepper heat from the jerk sauce, your burger will be next level if you have the right topping to include on the burger.  Here are some of our recommendations:

• Pineapple – slice up a pineapple and get that on there. Some extra tropical flavor, and the pineapple really balances it out.  Extra points if you grill these up as you’ll get a little bit of caramelization!
• Coleslaw – a traditional slaw is also a good option.
• Cheese – a PepperJack or a Sharp Cheddar are good options. A sharp cheese is definitely necessary to hold its own against the jerk seasoning.
• Garlic Mayonnaise Spread or MayoKetchup will work well (Get the MayoKetchup recipe)
• Vegetables and Greens – some nice lettuce or spinach is a good option. Also, avocado, onion and tomato will work well.
• Jerk Sauce – you can add a dash of this onto one side of the bun if you really want to amp the jerk flavor.

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Sweet n Smoky Jerk Wing Sauce

Looking to add a bit of Caribbean flair to your life? Check out our online shop  for gourmet hot sauces, seasonings and other Caribbean treats and Caribbean bath and body items.

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Ingredients Needed for this Chicken Wrap:

• Chicken Breasts, cooked and sliced into strips
• Tortilla Wraps
• Avocado
• 1 Tbsp. Red Beans or Black Beans
• Lettuce
• Tomato
• Green Pepper
• KooKoo Cumin Wing Sauce, to taste

Directions:

1. Thinly slice up the Avocado, tomato and green pepper.
2. Smash some red beans or black beans
3. Spread some KooKoo Cumin Wing Sauce on the tortilla and layer other ingredients on top.  Roll and enjoy!  For an appetizer, make wraps and slice into 1 inch thick slices.

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If you love the spiciness of jerk seasoning and can’t get enough fresh avocado, you will really like this recipe.   This salad brings the best of the Caribbean to you with the flavors of jerk, lime and rum.  Perfect as a stand-alone meal and great for weekend barbecues.  Pair it with a rum cocktail for a complete meal!

Ingredients:

• 1- 2 kg boneless chicken chunks
• 2 tsps. Caribbean Trading Lime Jerk seasoning
• 1/4 cup Bacardi Rum
• 1 tsp lime juice
• 2 ripe avocados, cubed or halved
• 1 red onion, sliced
• 2 tomatoes, cut into wedges
• 1 yellow and 1 red sweet pepper, sliced
• assorted lettuce leaves

For Vinaigrette Dressing:

• 3 tbsp vinegar
• 1 tbsp lime juice
• 1/2 cup of EEVO oil
• Fresh Cilantro, chopped

Preparing the Chicken and Avocado Salad:

1. Marinate chicken in jerk seasoning, rum and lime juice.
2. Bake at 350 F for 10-15 minutes.
3. Assemble the salad– finishing off with the cubed avocado and chicken.

Avocados are an excellent source of healthy fats and are particularly beneficial if cutting down on protein and carbohydrate intakes.  They are a good source of fiber and potassium and Vitamins E and B.  This meal hits all the right notes for a healthy and locally sourced meal.

How to Peel an Avocado:

To preserve the area with the greatest concentration of antioxidants, you basically want to peel the avocado with your hands, as you would a banana:

1. First, cut the avocado length-wise, around the seed.
2. Holding each half, twist them in the opposite directions to separate them from the seed.
3. Remove the seed.
4. Cut each half, lengthwise.
5. Next, using your thumb and index finger, simply peel the skin off each piece.

**Tip:  if you are only going to use half of the avocado, store the other half in the fridge with the seed still in it- this will extend the life of your avocado.

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Puerto Rican style pork is not usually prepared with lots of hot peppers, however a little bit of heat always keeps things interesting, and if you are a heat lover, this is the recipe for you.  This recipe is great to try this time of year, especially because National Pig Day is coming soon, on March 1.

What you’ll need:

• 5-6 pound leg of pork
• 4 cloves garlic, slivered
• 2 tablespoons Scotch Bonnet Passion Punch Crushed Pepper Sauce
• 1/4 cup vegetable oil
• 1 1/2 cups Barbeque Sauce
• 1 tablespoon corn starch

Directions:

1. Make deep cuts into the leg of pork so that you can stuff the garlic slivers and Scotch Bonnet Passion Punch Crushed Pepper Sauce into it. Place leg of pork into a large ovenproof pan and pour vegetable oil over it. Rub barbeque sauce onto the leg of pork and place in refrigerator overnight.

2. Remove the pork from refrigerator and leave at room temperature for 30 minutes. Preheat oven to 325°F. Then cook the pork for 4 hours, covered, and frequently brush the pan juices over the top and turn occasionally.

3. When pork is cooked thoroughly, transfer it to a cutting surface and cover with aluminum foil. Add ¼ cup water to the pan juices and the 1 tablespoon corn starch. Pour liquid into a pan and bring to a boil until the sauce thickens. Slice the leg of pork and served with sauce spooned over the top.

**Great side dished for this recipe is a green salad, white rice or boiled potatoes.

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Jerk is a style of cooking native to Jamaica where meat is dry-rubbed or wet marinated with a very spicy mixture called Jerk. It is traditionally used in the Caribbean to season pork and chicken, but in this modern recipe it is applied to filet mignon and paired with the sweet fruit guava to give it an extra kick of flavor. When you’re looking for a dish to blow you guests’ minds, try this Caribbean recipe that is a unique take on the traditional Jerk dish.

What you’ll need for this Jerk Steak Recipe:

• 4 6 oz filet Mignon
• 2 cups guava nectar
• 2 tsp. Lively Up Lime Jerk seasoning
• Pinch of corn starch or flour (to thicken glaze)

How to do it:

1. Mix 1 tsp. of Jerk seasoning with 1 cup guava nectar and marinate overnight.
2. Grill each filet about 5-6 minutes on each side (or to the temperature of your liking).
3. Bring remaining 1 cup guava nectar and 1 tsp. of Jerk seasoning to a boil.
4. Thicken sauce with corn starch or flour until it has a glaze consistency.
5. Remove filet mignons from grill and let sit for a few minutes to allow juices to cool.
6. Serve topped with glaze.

**For an extra touch add slices of fresh pineapple or guava to garnish your filets.

Caribbean cuisine has many different flavors and spice levels, so find the one that matches your taste buds the best…Not a Jerk flavor fan? Click here to find a Sweet Orange Habanero Seasoning that can be substituted for the Jerk seasoning in this recipe.

Pair this recipe with mashed Sweet Potatoes for a delicious and authentic Caribbean flavored meal.

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Ingredients Needed for this Tropical Green Salad with Chicken:

• 2 skinless, boneless chicken breast halves
• ½ cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• ½ cup onion, chopped
• 1 tablespoon Caribbean Trading Company Walk the Plank Jalapeno Passion Crushed Pepper Sauce
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons minced fresh jalapeno
• ¼ cup Caribbean Spicy Mustard
• ¼ cup honey
• 1 ½ tablespoons lime cane sugar
• 1 tablespoon vegetable oil
• 1 ½ tablespoons cider vinegar
• 1 ½ teaspoons lime juice
• ¾ pounds mixed salad greens
• 1 (8oz.) can pineapple chunks, drained
• 1 can of mandarin oranges
• 4 cups corn tortilla chips

Directions:

1. Place the chicken in a bowl and cover with teriyaki marinade sauce and Caribbean Trading Company Walk the Plank Jalapeno Passion Crushed Pepper Sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix tomatoes, onion, jalapeno and cilantro. Cover salsa and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar and lime juice. Cover dressing and refrigerate until needed.
4. Preheat the grill on high heat.
5. Lightly oil grill grates so chicken won’t stick. Place chicken on the grill and discard any leftover marinade. Cook for 6 to 8 minutes on each side or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa mixture over each salad and add ¼ of the pineapple chunks and mandarin oranges to each plate. Crush tortilla chips into large pieces and sprinkle over salads.
7. Slice the chicken breast and top each salad with ¼ of chicken strips.
8. Last, drizzle dressing mixture over each salad and serve immediately.
9. Enjoy!

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To add a little kick, considering adding in (or serving with) Smoked Chipotle Passion Fruit Crushed Pepper Sauce.  This hot sauce will give it a little extra kick and the roasted smokiness of the hot sauce will complement this dish perfectly.

Ingredients Needed for this Baked Beans Recipe:

• 1lb. White Beans, dry
• 5.5 cups of water
• 2 medium apples, diced
• 1 medium onion, minced
• 1/3 c. sweet pickle relish, drained of liquid
• 2/3 c. honey
• 1 tsp. curry powder
• 1 tsp. Caribbean Spicy Mustard, (or a Stone Ground Mustard)

Directions:

Combine beans and water and refrigerate overnight.  Change water and bring to boil, simmering for 2 hours.

Drain beans, but save the liquid.

Combine beans with all ingredients in a baking dish, and  just cover the mixture with the bean liquid.  Bake covered for 1 hour at 300 degrees.  Stire and bake uncovered for an additional 30 minutes.

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Step One: Prepping for the Fried Catfish

Ingredients

• 2 catfish fillets (about 1 1/4 pounds), cut into roughly 2.5” by 1” strips
• 1.5 cups buttermilk
• 2 eggs
• 2 tablespoons Caribbean Trading Company Gourmet Lively Up Lime Jerk Seasoning
• 1 tablespoon sea salt
• 1.5 teaspoons freshly ground black pepper

In a bowl, mix together buttermilk, eggs, Caribbean Trading Company Gourmet Lively Up Lime Jerk Seasoning, salt and pepper. Pour into a large plastic bag add catfish strips. Removing air, seal bag, and refrigerate for 10 minutes.

Step Two: Breading the Fish

Ingredients

• 1 cup all-purpose flour
• 1 cup bread crumbs
• 1/2 tablespoon cane sugar

While fish is sitting in the refrigerator, place flour in a shallow bowl. Combine the bread crumbs with sugar and place in another shallow bowl. Remove fish from the buttermilk mixture and coat lightly with flour. Place strips back in the buttermilk and then lightly coat fish in the bread crumb mixture.

Step Three: Frying the Fish

When ready to fry, fill a large heavy pot with enough vegetable oil to measure 1 1/2 inches up the side of the pan and heat to 350 degrees F.

Fry strips in batches for about 3 minutes on each side or until golden brown. Drain on a paper towel-lined plate.

Serve fried catfish sticks with dipping sauce.

Dipping Sauce Ingredients for the Fried Catfish:

• 1 teaspoon Caribbean Trading Company On the Plank Seafood Lover’s Hot Sauce
• 1.5 cups ketchup
• 2 tablespoons horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced

Mix all ingredients in a bowl and refrigerate until serving.

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