Ingredients Needed for Cumin Cheese Fries:

• 1 pkg. frozen french fries
• 2 tbsp. KooKoo Cumin Wing Sauce, to taste
• 2 tbsp. Butter
• 2 cups Munster Cheese, shredded
• 1 cup milk
• Salt and pepper (optional)

Directions:

• Bake or fry your frozen French fries, according to package directions.
• About 10 minutes before your fries are done, melt butter in medium sauce pan, over low heat.
• When butter is melted, slowly stir in milk and then stir in KooKoo Cumin Wing sauce. Heat until a little more than warm, but not boiling.
• Then add cheese and stir until melted and fully combined.
• Once fries are done, place them on a plate and put cheese mixture on top.

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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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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 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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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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