Serve with 200 grams Greek yogurt mixed with 1 small diced onion, 1/4 cup chopped cilantro, juice of 1 lime, 1 chili seeded and minced, and a few splashes
of jerk sauce to taste.
I'm sure the choice
of jerk sauce makes a difference in these burgers so choose carefully.
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.
Variations on Jamaican
jerk sauces and marinades range from the early, simple pastes
of three or four ingredients to the more modern and rather complicated concotions with as many twenty - one spices, herbs, and vegetables.
Also, check out the
Jerk Bacon Wrapped Ribs I did with World Harbors jerk marinade and the Grilled Shrimp Lollipops marinated in the Thai Sweet Chili Sauce plus a bonus Shrimp Cocktail Shooter at the end of that p
Jerk Bacon Wrapped Ribs I did with World Harbors
jerk marinade and the Grilled Shrimp Lollipops marinated in the Thai Sweet Chili Sauce plus a bonus Shrimp Cocktail Shooter at the end of that p
jerk marinade and the Grilled Shrimp Lollipops marinated in the Thai Sweet Chili
Sauce plus a bonus Shrimp Cocktail Shooter at the end
of that post.
Jeremy and I shared 1/4 pound
of Jamaican
Jerk Chicken, 1/2 pound
of Cornmeal Fried Catfish with an amazing tartar
sauce, a Brussels Sprout, Apple & Bacon Hash, and the Red Bliss Potatoes «Twice Baked.»
I would estimate that a couple
of thousand people attended the free event, buying food tickets to taste the hot
sauces, salsas, soups, ribs, shrimp, and
jerk pork that the vendors were offering.
Other products include Jamaican
Jerk Marinade, a finalist in the condiment category at the 1991 International Fancy Food & Confection Show in New York, several Hot Chicken Wing
Sauces, BBQ
Sauces, Meat Marinades, Pepper Spreads, Taco and Tex - Mex Chili Spice Mixes, and a full line
of Tortilla Chips.
This mango based barbecue
sauce has all the delicious flavors
of Jamaican
Jerk seasoning, but sweetened with delicious mango.
The menu is a true inspiration for anyone trying to get more vegetables into their diet — Grilled and Smoked Broccoli with Kraut and Mustard Barbeque
Sauce, Pickled and
Jerked Carrrots with Peanut Mole
Sauce on Carrot Waffles, and Butternut Squash Scallopini with Harissa and Green Chermoula and just a few
of their offerings.
French Herbed Baked Chicken Garlic and Wine Baked Chicken Baked Garlic Chicken Thyme Marinated Chicken Breast Chicken Satay Honey Balsamic Chicken Thighs Crockpot Chicken Cacciatore Barbecue Lamb Recipe Grilled Beef Kabobs Baked Chicken Breasts, Italian Style Peruvian Steak Salad Grilled Lamb Chops with Garlic and Herbs Rack
of Lamb Lemon Garlic Pork Roast Rosemary Roast Chicken Pieces With Two Potatoes Roast Turkey Recipe Short Ribs in Tres Chiles Broth Apple Valley Cider Stew Turkey Cutlets with Garlic Butter
Sauce Lasagna with Veggie «Noodles» Spanish Paella Lemon Lime Chicken Marinade Spinach Stuffed Chicken Breasts Chicken Lettuce Wraps Split Herb Roast Chicken
Jerk Chicken Burgers Indian Butter Chicken
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild
jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups
of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).
This recipe uses Baron's Caribbean Marinade (hot or mild) A wonderful fusion
of Caribbean and Asian flavors Ingredients 2 salmon steaks approximately 1 1/2 inches thick 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild
jerk sauce) 10 oz sweetened tamarind nectar 1 tablespoon honey 1 thumb grated fresh ginger (approx 2 - 3 inches) 1 tablespoon soy
sauce Preparation Make the Sweet Ginger Dipping
sauce first and put aside.
2 cans chickpeas, well drained 1/4 cup Jamaican
jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
Ingredients 1 1/4 lbs fresh peeled jumbo shrimp 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild
jerk sauce) 2 red sweet peppers 2 green sweet peppers 2 medium onions 1 lemon PreparationPut shrimp in a ziploc bag and cover well with 3/4 cup
of Caribbean Marinade.
At the 1991 National Association for the Specialty Food Trade in New York (NASFT), an international gala convention
of specialty foods produced around the world, Chuck's Jamaican
Jerk BBQ Marinade was the 1st
Jerk Sauce condiment to receive a FINALIST award in the Outstanding Savory Condiment, Dressing, or Cooking Enhancer category.
Just stir about 1/3 to 1/2 cup
of your favorite BBQ or
jerk sauce to the ground chicken.
Using the Jamaican
jerk sauce from above, I marinated then roasted chicken wings with a touch
of honey and lime juice.
This recipe for
jerk sauce is courtesy
of Ray's Hideaway Restaurant and Taxi Stand in Montego Bay, Jamaica.
Try a spicy Korean barbecue
sauce,
jerk chicken, sticky Thai - style, or other globally inspired treatment, or take a page from the chicken wing chains and offer a list
of different
sauces with various levels
of spicy heat.
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 Chiles!
In a small bowl add 1 teaspoon
of Bigfat's 4o8
Jerk Style Hot
Sauce into 1/4 cup
of peanut butter and mix thoroughly.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf
of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «
Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Add 1 teaspoon
of Bigfat's 4o8
Jerk Style Hot
Sauce to the peanut butter and mix together thoroughly.
A delightful fusion
of flavors served with white or brown rice and your choice
of Lamb, Salmon,
Jerk Chicken or Tofu Veggie Bowls, in a savory sea
of either our spicy tomato
sauce or our bold coconut ginger
sauce; select chickpeas or red beans to complete your bowl.
I'll review any food item that spicy food fans and chileheads would most likely find
of interest, including: hot
sauces, salsas, BBQ
sauces, marinades, wing
sauces, spicy mustards, spice mixes and seasonings, relishes, snack foods (chips, nuts, jerky, etc.),
jerk sauces, other spicy condiments, and more.
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 olive oil.
Jerk is a hot
sauce / rub with a hint
of sweetness and lots
of fragrant spices (all spice, cinnamon and ginger).
Try a
Jerk Caribbean spice, sugar - free barbecue
sauce, orange zest or a tiny touch
of molasses for flavoring.
I was fortunate enough to receive a fun package from Grace Foods that included a bottle
of Jerk Marinade, BBQ
Sauce and some Coconut water (and a cute apron) and we decided to experiment a bit.
This is a foodie paradise where, every day
of the week, streetside vendors tempt passers - by with home - cooked specialties such as
jerk chicken with passion fruit
sauce and mango - glazed pork ribs.