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

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.

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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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 need for the Ranchero Sauce recipe:

• 1 can whole tomatoes in juice, save the juice
• ½ yellow onion, finely chopped
• 3 garlic cloves, peeled and minced
• 1 teaspoon cumin
• 1 tablespoon Spiced Rum Grill Seasoning
• 1/8 teaspoon cayenne pepper
• 2 tablespoons fresh jalapeno pepper, minced
• Salt to taste
• 1 cup fresh cilantro, chopped
• 1 tablespoon vegetable oil

Directions:

• Heat vegetable oil over medium heat, and then add onions, garlic and jalapeno.
• Sautee until onion becomes translucent and brown around the edges.
• Add the tomato juice, saved from can. Cook for 5 minutes.
• Add whole tomatoes and crush with a spoon until they are incorporated into sauce.
• Add cumin, cayenne pepper, Caribbean Trading Company Sweet Orange Habanero Seasoning and salt to taste. Simmer for 10 minutes.
• Add cilantro and stir until well incorporated.
• Serve immediately over your favorite fish, chicken, enchiladas or try it at brunch over eggs.
• Garnish your dish with some fresh cilantro or a scoop of guacamole.

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Ingredients Needed for Sorullitos:

• 2 cups water
• 1 1/4 tsp. salt
• 1 1/2 c. yellow cornmeal
• 5 tbsp. white sugar
• 4 oz. cheese (optional)
• 2 c. oil for deep frying
• 1 c. ketchup
• 1 c. mayonnaise
• 1 sm. Clove of Garlic – crushed
• Your Favorite Hot Sauce

Directions

1. Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat.  At this point, you can add in shredded cheese if you like.  Edam or Mild Cheddar cheese are good options, although different cheeses can be experimented with.
2. Roll the cornmeal mixture into small fat sticks about 3 inches long
3. Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.

To make the sauce:  In a medium bowl, mix together the ketchup, garlic and mayonnaise to make the dipping sauce. Add a dash of hot sauce to spice things up.  For those of you who like to pack a punch, we recommend one of Caribbean Trading Company’s hot pepper sauces: On the Plank Garlic Habañero Crushed Pepper Sauce 5 oz. (Mild), Scotch Bonnet Passion Punch Crushed Pepper Sauce, or Fire Roasted Habañero Garlic Infused Crushed Pepper Sauce 5 oz. (Hot)

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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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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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