Ingredients:

1 oz Ginger Lime Drizzle

2 oz Tequila (We recommend 100% blue agave for best results)

Ice cubes

Directions:

Combine ingredients in a cocktail shaker, shake gently

Pour into Margarita glasses over ice cubes.

Serve immediately

Ingredients:

1 pork chop per person

Jerk Rub

1 large onion sliced in rings

Ingredients for regular method:

2 Tablespoons flour

3 Tablespoons butter

1 cup milk

1 bouillon cube (chicken, beef, fish or vegetable)

Ingredients for cheater’s method

1 can cream soup

1/3 can milk, cream or water

Directions:

Directions to marinate (1-24 hours before cooking):

Cover each pork chop with 1 Tbsp Jerk Rub – rubbing well into the meat so that the chops are well-coated. Place in covered container or zip-lock bag and refrigerate.

Directions for cooking, regular method:

In a dry saucepan, toast 2 Tbsp flour until golden, then add 3 Tbsp butter. Whisking until flour begins to foam. Whisk in 1 cup of milk and continue cooking, whisking constantly, until thickened. Add 1 bouillon cube (chicken, beef or vegetable) and 2 Tablespoons of Jerk Rub. Set aside.

Spread the sliced onions out to cover the bottom of a roasting pan. Place the marinated chops on top of onion rings. Spread the prepared sauce evenly over the pork chops.

Roast in 350 degree oven for about 1 hour.

Directions for cooking, cheater’s method:

Dilute the cream soup with ¼ can of milk or water and add 2 Tablespoons of Jerk Rub. Use this mixture to cover the pork chops instead of the prepared sauce.

Ingredients:

Yield 18 patties

Pastry Ingredients

2 1/2 cups of flour

1/2 tsp salt

1/4 tsp baking powder

2 tbsps Jerk Curry

1/2 cup butter

3/4 cup ice-cold water

Filling ingredients

1 lb ground beef

1 onion, finely chopped

3 scallions, white and green parts, finely chopped

2 tbsp Jerked Curry

2 tsp Hurricane Mash (or two fresh scotch bonnet peppers)

1/4 cup vegetable oil

1/2 cup bread crumbs

2 Cups water

For the egg wash

1 egg, beaten with 1 tsp water

Directions:

For the pastry

In a large bowl, combine all the dry ingredients. Cut the butter into small pices and add to the bowl. Using your fingertips to quickly squeeze together the flour mixture and butter, until the mixture resembles a coarse meal. Mix the Jerk Curry and water together, then add them to the dry mix mixing only until the mixture forms a ball. Knead gently, just enough to finish the dough. Separate the dough into 2 pieces and flatten each into a thick pancake. Wrap in plastic, and refrigerate for at least 15 minutes and up to five days.

for the filling

In a bowl, mix together the beef, onions, scallion, Hurricane Mash and Jerk Curry, set aside. In a large skillet, over high heat, heat the oil and then add the beef mixture. Brown the mixture. Stir in the Jerk Curry, Hurricane Mash. Allow a crust to form on the bottom of the pan. Add the water and stir the mixture, to deglaze the pan and incorporate the crust. Add the bread crumbs. The consistency will resemble a stew. Add more water if necessary. Cover, reduce heat to low and simmer for 15 minutes, then set aside to cool.

to assemble the patties

Preheat the oven to 400. Cut each half of dough into 9 pieces. (I don’t know “why 9″? it just is.) Roll out each piece into a rounded rectangle on a floured surface. (You’re making patties, picture one split open and laid flat.)

Spread the meat over one half of the dough leaving a 3/4 inch border on the outside edge. Rub water around the border with your finger. Fold the dough over and roll the edges together, pinching together with your fingers or a floured fork.

Place the pattie on a cookie sheet and then repeat the process until all the patties are formed.

Brush the patties with the egg wash and then bake until golden, about 20 minutes.

Serve immediately with a dish of rice and beans or kettle chips and fried plantain.

Alternate fillings

You can substitute chicken, pork or veggie pate for the beef, altering the cooking time accordingly.

Alternate directions using leftovers

You can substitute the leftover meat from yesterday’s pot roast, chicken or turkey if you have enough leftover.

Simply chop or shred the beef into a fine mixture, add the Jerk Curry and Hurricane Mash, then put the patties together.

Ingredients:

1 Tbsp Butter or Cooking oil
1 Tbsp Tellicherry Black Sauce
1 lb peeled, veined Shrimp (with or without tails)

Directions:

Heat butter (until melted) or oil in saute pan. Mix
in Tellicherry sauce. Saute shrimp until just
cooked.

Serve with steamed vegetables and wild rice.

Ingredients:

2-3 Tbsp Tellicherry Black Sauce

1/4 Cup heavy cream

2 New York strip loins (or your preferred cut)

Directions:

Combine cream and pepper sauce with a whisk. Bring
to a simmer over low heat, keep warm.

Grill steaks to desired doneness and spoon on the
pepper sauce or serve it on the side in a gravy
boat.

Serve with baked potato and grilled vegetables.

Ingredients:

6 cups diced potato

1 cup minced onion

3 cloves crushed garlic

½ cup minced celery

½ cup mixed sweet peppers minced

1-2 cups cooked crab meat, can be substituted with any seafood

¼ cup Peppermaster Sauce

1 Tablespoon of Hurricane Mash

½ teaspoon salt

¼ cup fresh herbs (parsley, basil, dill, cilantro, thyme, oregano, etc.)

1 egg

Unseasoned bread crumbs

Directions:

Combine all ingredients except bread crumbs, mashing with your fingers until everything is well combined and will form itself readily into a ball.

Using your hands, take approximately 4 ounces of the mixture and form into a ball about the size of a golf ball. Flatten the ball between your palms into a patty, then coat with bread crumbs. Continue until all of the mixture is prepared, setting the formed patties aside on a cookie sheet.

At this point, the patties can either be pan fried or oven-baked. (If you are oven baking, lightly oil the cookie sheet before forming the patties, and turn them just before putting the cakes into the oven).

Directions for Pan Frying:

Using a heavy-bottomed frying pan, add ½ inch of olive oil and 1 tablespoon of butter, bring to medium heat frying the crab cakes until lightly browned on each side, turning once.

Directions for Oven Baking:

Preheat oven to 350 degrees. Bake until golden brown, about 15 minutes. If you prefer crispier cakes, turn them once, after 10 minutes.

Ingredients:

¼ cup unsalted butter

1 medium-large onion, minced

1 celery stalk, minced

1 medium-size green bell pepper, minced

3 scallions, finely chopped

4 large garlic cloves, minced

1/4 Cup Cajun Morel Chardonnay Reduction
½ cup evaporated cultured buttermilk

½ cup tomato sauce

1½ pounds lean ground beef

½ pound ground pork

2 large eggs, lightly beaten

1 cup unseasoned bread crumbs

Directions

In a medium-sized saucepan, melt the butter over medium heat. Add the onion, celery, bell pepper, scallions, garlic, and ½ of the Cajun Morel Chardonnay Reduction, until the mixture starts to stick to the bottom of the pan, stirring occasionally and scraping the bottom well, about 6 to 7 minutes. Stir in the buttermilk and tomato sauce and continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow the mixture to cool to room temperature in the saucepan.

Preheat the oven to 350°. In a large bowl, mix the ground beef and ground pork until well blended. Spread the meat to cover the bottom of an ungreased 13×9-inch baking pan. Add the eggs, the cooked vegetable mixture, and the bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1½ inches high, 6 inches wide, and 12 inches long. Bake for 25 minutes, then raise the heat to 400° f. and continue cooking until the edges are quite blackened and the juices and fat are bubbling vigorously, about 30 minutes longer. Baste with the remaining Cajun Morel Chardonnay Reduction sauce and serve immediately.

Ingredients:

1 fresh pineapple with the top on, cut into 8 wedges (The leaves are for presentation and can be removed).

3 Tbsps Jerk Curry

Directions:

Rub Jerk Curry onto both exposed sides of the fruit. Put the pineapple back together. Put pineapple into a plastic bag, tying the top closed with the leaves exposed.

Let marinate from 2 to 24 hours.

Place pieces flesh-side down with the leaves hanging off of the grill. Grill both exposed sides of the pineapple until lightly caramelized, 6-8 minutes.
Serve as a side dish

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Ingredients:

1 ananas complet frais, coupez en 8 morceaux (les feuilles sont decoration et peut etre enleves).

3 C. Cari aux Jerk

Directions:

Badigeonnez les deux cotes exposes de l’ananas avec la sauce Cari aux Jerk. Rassemblez l’ananas et le mettre dans un sac en plastique ferme laissant exposes les feuilles.

Laissez mariner entre 2 a 24 heures.

Mettez les morceaux cote de peaux sur le grille. Dans cette facon, faire griller les deux cotes de l’ananas jusqu’a ce que il soit caramelise, 6 a 8 minutes.

Servez comme un a cote d’un porc roti ou un repas sud-ouest.