Total Cook time: 50 minutes

Ingredients Needed to Make Honey Hot Wings

• • 20 pieces chicken wings
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 3 ounces oil
  • 1 5 oz. hot sauce (we used Fire Roasted Habañero Garlic Infused Crushed Pepper Sauce to add a bit of smoky)
  • 1/2 cup honey
  • 2 Tbsp. White Wine Vinegar
  • 1/2 cup cane sugar
  • 1 cup ranch dressing
  • Celery (optional)

Instructions:

1. 1. Combine all of the spices together in a small bowl and then coat the chicken with the seasoning mix.
   2. Preheat the oven to 350 degrees and place all of the wings on a baking sheet that has been pre-coated with olive oil.
   3. Cook the chicken until done, approx. 25 minutes.
   4. While baking, mix the hot sauce, white vinegar, cane sugar and honey together.  When the wings are done, coat them with this mixture.
   5. Put the wings back on a sheet pan and cover with aluminum foil.
   6. Bake for 10 minutes more to really infuse the flavors.
   7. Serve with a ranch or blue cheese dressing and celery sticks.

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Fine Ground Sea Salt

Fire Roasted Habañero Garlic Infused Crushed Pepper Sauce

100% Pure Tropical Floral Honey

Lime Cane Sugar – 15.87 oz.

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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Ingredients Needed for this Sweet Potato Salad:

• 1 1b. Sweet Potato, unpeeled and diced
• 1/4lb. Plantain, diced
• 1/4lb. Mangoes, diced
• 2 ripe tomatoes, seeded and diced
• 1 red onion, diced
• 1 red pepper
• 1 yellow pepper
• 1 c. guava nectar
• 1/3 c. vegetable oil
• 2tbsp. apple cider vinegar
• 2 tsp. Caribbean Spicy Mustard
• ½ tsp. Cane Sugar

Directions:

1. Boil potatoes and plantains separately until tender, then drain and cool.
2. Marinate in the guava nectar.
3. In a separate bowl, whisk vinegar and sugar, and then add in oil.
4. Dice all vegetables and toss mango, peppers and tomatoes in mixture.  Add potatoes and plantains.
5. Refrigerate for at least two hours before serving.

To add a little kick, considering adding in (or serving with) Caribbean Trading Company’s Fire Roasted Garlic Infused Crushed Pepper Sauce.  This hot sauce will give it a little extra kick and the roasted smokiness of the peppers will add a nice flavor profile to this dish.

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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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Step One: Cooking the rice

• 1 cup of rice (makes 3 cups of cooked rice)
• 2 cups of water

Bring water to a boil and add the rice. Stir once. Cover the pot and return water to a boil. This usually takes about 15 minutes to cook. Check on the rice about 4 minutes before the timer goes off. When you take the cover off, the top of the rice may look like it is totally cooked. However, with a spoon, you need to gently move the rice to see if there is still water to be absorbed at the bottom. A little bit of moister is good so that the rice does not dry out while you prepare the rest of your dish.

Step Two: Prepping the Chicken, Carrots and Broccoli

Ingredients

• 4 large skinless, boneless chicken breasts
• 2 cups of broccoli florets
• 1 cup of carrots

While still slightly frozen, cut up the chicken breast into cubes. Don’t make the pieces too large. Steam the broccoli florets and carrots until crisp and slightly tender. Make sure not to overcook the broccoli and carrots.

Step Three: Mixing the Sauce for the Chicken and Broccoli Stir-Fry

Ingredients

• 2 tablespoons of soy sauce
• 1 tablespoon of orange juice
• 1 ½ tablespoons of Mango Medley Crushed Pepper Sauce
• 1/2 tablespoon of red wine vinegar
• 1 tablespoon of cane sugar
• 1 teaspoon sesame oil
• 1 teaspoon of red pepper flakes
• ½ tablespoon of cornstarch
• ¼ tablespoon of black pepper
• ¼ tablespoon of garlic powder
• ¼ teaspoon of ginger

In a small bowl whisk together the soy sauce, orange juice, red wine vinegar, brown sugar, Mango Medley Crushed Pepper Sauce, oil, red pepper flakes, garlic powder, ginger and cornstarch.

Step Four: Cooking in a Wok

Set wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken. Stir-fry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces.

Add the chicken back to the wok along with the sauce, and let simmer until the sauce has reduced down a bit and thickened. If the sauce does not get as thick as you would like, mix 1 teaspoon of cornstarch with ¼ cup of cold water and slowly add this mixture to the sauce to achieve your desired thickness

Add the steamed broccoli, toss and serve over rice. Sprinkle a few sliced almonds on top if you wish.

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Step One: Mixing the Dressing for this Spinach Salad Recipe

• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup cane sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
• 2 teaspoons of Caribbean Spicy Mustard

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, vegetable oil and Habañero Mango Mustard. Set aside.

Step Two: Toasting the Almonds

Ingredients

• 1 tablespoon butter
• ¾ cup almonds, blanched and slivered

In a medium saucepan, melt butter over medium heat until slightly burnt. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

Step Three: Tossing the Salad

Ingredients

• 1 pound spinach, rinsed and torn into bite-sized pieces
• 1 1/3 cup of freshly diced mango
• 1 cup dried cranberries

In a large bowl combine the spinach with the toasted almonds, mango and cranberries. Toss with dressing just before serving.

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