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

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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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 the Cilantro Dipping Sauce

• 1/2 cup firmly packed cilantro leaves
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon dark rum
• 1/2 teaspoon Caribbean Trading Company Lively Up Lime Jerk Seasoning

One Step!

In a blender, puree cilantro leaves, reduced-fat mayonnaise, fresh lime juice, dark rum, and Caribbean Trading Company Lively Up Lime Jerk Seasoning

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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:  Prepping the Chicken

Ingredients

• Caribbean Trading Company Gourmet Puerto Rican Adobo Seasoning
• 2 tablespoons kosher salt
• 4 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground turmeric
• 1 tablespoon finely chopped fresh oregano leaves
• 4 chicken thighs, with skin, cut in half
• 4 chicken breasts, with skin, cut in half lengthwise

Mix together the salt, garlic, cumin, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the Caribbean Trading Company Gourmet Puerto Rican Adobo Seasoning.

Step Two: Cooking the Chicken

Ingredients

• 3 tablespoons of olive oil
• Chicken portions prepped in step one

Heat 3 tablespoons of olive oil in a large cast iron pot over high heat. Place the chicken in the oil skin side down and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.

Step Three: Bringing the Adobo Chicken and Rice all together

Ingredients

• 2 tablespoons of olive oil
• 1 large Spanish onion, finely diced
• 1 medium green bell pepper, finely diced
• 1 medium red bell pepper, finely diced
• 1 to 2 plum tomatoes, seeded and finely diced
• 3 cups long-grain rice
• 4 3/4 cups chicken stock
• 1 bay leaf
• 1 cup frozen peas

Place the browning pan with 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the plum tomatoes, garlic and cook for 1 minute.

Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.

After 10 minutes add the frozen peas (not thawed) to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.

Step Four: Finishing Touches

Ingredients

• 3/4 cup pimento stuffed green olives
• Freshly chopped cilantro leaves
• Freshly chopped flat-leaf parsley
• Squeeze lime juice

Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

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Ingredients needed for this Cold Shrimp Dish

• 2 lbs large shrimp, cooked, peeled, tails intact
• Juice of 2 limes
• 1 table spoon olive oil
• 2 tablespoons of Caribbean Trading Company’s Limin Times Seafood Seasoning 
• 1 tablespoon soy sauce
• 1/2 cup chopped fresh cilantro

Step 1: Get the juice flowing… Prepping for the Cold Shrimp Dish

Combine olive oil, Sweet Orange Habanero seasoning, lime juice, soy sauce in a large bowl and mix well.

Step 2: Add the shrimp

Stir in shrimp and top with cilantro.

Step 3: Chill

Cover and refrigerate 1 to 4 hours prior to serving. Stir occasionally while chilling to enhance overall flavor. Serve cold.

If you would like to add some vegetable into this cold shrimp dish and give it more of a ceviche feel, then you can add in some bell peppers, avocado, onions, cucumbers or tomato. But it isn’t necessary!  The seasoned shrimp alone is a delicious appetizer or start to any meal.  And great for this hot sultry summer nights.

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Ingredients Needed for Tostones:

• 2 Green Plantains
• veggie oil
• Sea Salt
• Island Fever Salsa
• Adobo Seasoning

What to do:

1. Heat your veggie oil – you want enough to almost cover the plantains.
2. Peel plantains and cut into slices, about 1 inch thick.
3. Fry your cut plantains on each side until slightly browned.  You know they are done when you can get a fork in them. Drain on paper towels.
4. Smash with a mallet
5. Quickly soak them in a mixture of water and adobo seasoning.  This will make them more flavorful and extra crispy on the outside and moist on the inside.
6. Fry again for another 1 1/2 to 2 minutes. They will be done when you tap them with a fork and fork does not enter.
7. Drain and season with some salt.
8. If you are going to top your tostones with a bit of the salsa, only serve immediately after topping them – you don’t want to make them soggy! Otherwise, put tostones out for guests to dip into the salsa themselves.

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Step One: Prepping the Mango Salsa

Ingredients

• 1/2 mango, 1/4-inch diced
• 1/4 red onion, 1/4-inch diced
• 1/4 red bell pepper, 1/4-inch diced
• 1 tablespoon fresh lime juice
• Pinch sugar
• 1/2 teaspoon sea salt
• Freshly ground black pepper

In a bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.

Step Two: Building the Sandwich

Ingredients

• 3 tablespoons butter, at room temperature
• 1 tablespoon Caribbean Trading Company Island Magic Grill Seasoning
• 8 slices fresh Italian bread
• 1/4 cup honey mustard
• 8 slices Swiss cheese, (8 ounces)

In a small bowl, mix the butter and Caribbean Trading Company Sweet Orange Habanero Seasoning together. Spread butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down and spread the honey mustard on the side facing up. Layer about 2 tablespoons of the mango salsa on top of the honey mustard followed by the Swiss cheese. Place the remaining 4 bread slices on top, buttered side up.

Step Three: Grilling the Swiss Grilled Cheese Sandwich

Add the remaining butter mixture to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet and cover with lid to ensure even cooking. Flip the sandwiches when underside is golden and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan, cut diagonally and garnish with left over mango salsa.

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Ingredients Needed to make this marinated shrimp on the grill:

• 2 tbsp. Extra Virgin Olive Oil
• 1 tsp. Adobo
• 2 cloves garlic, finely chopped
• ¼ tsp. Crushed Red Pepper
• 1 lb. jumbo shrimp, peeled and deveined (about 16 pieces)
• 1 large green and/or red bell pepper cut in 1” pieces
• 1 lemon, cut into 8 slices
• 4 skewers

Directions:

1. In zip-top plastic bag, or plastic container with a lid, mix together oil, adobo, garlic and pepper flakes.
2. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes.
3. Remove shrimp from marinade; reserve any remaining liquid.
4. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces.
5. Using pastry brush, brush reserved marinade onto shrimp and vegetables.
6. Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat.
7. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes.

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