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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Ingredients Needed to make this Deviled Eggs Recipe:

• 1 dozen eggs
• 2 teaspoons Caribbean Trading Company’s Caribbean Spicy Mustard
• 1 tablespoon Relish, drained and squeezed dry
• 1/3 cup mayonnaise
• Salt and pepper
• Garnish: Choice of Paprika, sliced Black Olive, Capers or Bacon

Preparation:

1 First hard boil the eggs. Drain hot water from pan and run cold water over the eggs.

2 Peel the eggs. Then, using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks (not too much) and add mustard, mayonnaise, and relish, salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with your choice of garnish.

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Ingredients Needed to Make this Potato Salad Recipe:

• 3 pounds potatoes, cooked until just tender, cubed, cooled
• 5 or 6 hard cooked eggs, cooled, coarsely chopped
• 1/4 to 1/2 cup chopped red onion or green onions or scallions
• 1 lb. Bacon – crispy and chopped

Dressing:

• 3/4 cup mayonnaise (a little more or less, as desired)
• 1 to 2 tablespoons Caribbean Trading Company’s Caribbean Spicy Mustard
• salt and pepper to taste
• 1/4 tsp. smoked paprika

Preparation:

Combine potatoes, eggs, bacon, and onions.  Stir in mayonnaise, mustard, and salt and pepper to taste.   Put in refrigerator to cool down.  Serves 6 to 8.

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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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