The spiciness comes
from Jerk Seasoning on the chicken and in the mayo sauce.
Walkerswood Jamaican Jerk Marinade has been formulated
from our Jerk Seasoning as a wet rub / marinade that can be used when time is short and you need your flavor to penetrate...
Not exact matches
The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature sauces
from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean
jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature
seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap, as well as bottled beers, wine and liquor.
I use homemade
jerk seasoning (it only takes a few minutes to make
from pantry staples) and homemade guacamole (again, super easy, recipe coming Wednesday!)
For the Marinade: 1 pound Shrimp, peeled and deveined (we used a combo of shrimp and talapia) Olive Oil Juice
from half of a Lime Handful of Penzey's
Jerk Seasoning
I just returned
from Jamaica and purchased authentic
jerk seasoning.
From Pods to Powder: Drying Chiles Recipes: Ancho Chile Dry Rub Cajun Rub South of the Border Chile Rub Chili Powder Dry Jerk Seasoning Curry Powder Red Chile Sauce from Pods Red Chile Sauce from Powder Excerpted from «Too Many Chi
From Pods to Powder: Drying Chiles Recipes: Ancho Chile Dry Rub Cajun Rub South of the Border Chile Rub Chili Powder Dry
Jerk Seasoning Curry Powder Red Chile Sauce
from Pods Red Chile Sauce from Powder Excerpted from «Too Many Chi
from Pods Red Chile Sauce
from Powder Excerpted from «Too Many Chi
from Powder Excerpted
from «Too Many Chi
from «Too Many Chiles!
Mojito Chicken
from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean
seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of o
seasoning (I used 1 tbsp of Jamaican
Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of o
Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean
seasoning, crush red red pepper and cook until brown in small amount of o
seasoning, crush red red pepper and cook until brown in small amount of olive oil.
Apart
from seafood, chicken, pork chops and ribs are also popular, sometimes with a Caribbean
Jerk style
seasoning, and usually served with fresh organic vegetables, white rice sautéed in coconut oil, red beans, and delicious homemade coleslaw.