JERK RECIPES

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• 1.  Select your choice of meat
  2.  Lightly rub meat of choice with Spice Isle Tropical Jerk Rub.  Place in storage zip lock bag and refrigerate overnight
  3. Bake, grill, or smoke to desired temperature
  4.  Use Spice Isle Tropical Jerk Sauce to either coat the meat or as a side dipping sauce to season as desired.
• ENJOY!!!!

Steve smoked chicken thighs using  Spice Isle Sauces Tropical Jerk Rub and I used the left overs to make these awesome Jerk Chicken Tacos.

• Smoked Jerk Chicken Thighs
  1.  Lightly rubbed chicken thighs with Spice Isle Tropical Jerk Rub.  Place in gallon zip lock back and let sit over night in the regrigerator
  2. Smoked with hickory chips in smoker set at 225 degrees for 2 hours
• 
  
• Jerk Chicken Tacos
  1.  Preheat oven to 350 degrees
  2.  Cut up chicken thighs (I used 2) into bite size pieces
  3.  Place as many chicken pieces as you like in the bottom of a stand-up corn taco shell
  4.  Place shredded cabbage (I used from bag of traditional cole slaw mix) on top of the chicken
  5.  Sprinkle 1-2 Tbs. shredded Colby-Jack cheese on top
  6.  Bake in 9 inch square baking pan for 10 minutes

Avocado Cilantro Dressing

• **I topped the finish tacos with an avocado/cilantro dressing:
  1 avocado mashed
  1/3 cup sour cream
  1 tbs. cilantro paste
  1 tsp lime juice
  Mixed all above together 

Cajun Stew made with Spice Isle Jerk Rub

• Ingredients:
• 1 onion chopped
  1 Tbs minced garlic
  2 Tbs olive oil
  1 4 oz. can sliced mushrooms
  1 14.5 oz can diced tomatoes
  1 10 3/4 oz can cream of shrimp soup
  2 10 3/4 oz can tomato bisque soup
  2 cups salad size frozen shrimp (thawed)*
  8 oz beef sausage diced (I used Hillshire Farms)*
  2 cups cooked, diced chicken*
  8 oz beef, cubed*
  1 Tbs Spice Isle Tropical Jerk Rub
  1 Tbs Creole Seasoning
  **Amounts (and size of shrimp) will vary based on your individual tastes/preferences
• Directions:
• Sauté the onion, garlic and mushrooms in olive oil until onions are softened.
  Add uncooked meat (sausage and beef in this recipe)
  Sauté until meat browned
  Add cooked meats (chicken and shrimp in this recipe), both soups, 1 can water, tomatoes and stir to combine.
  Add seasonings and stir to combine.
  Bring to a boil and then turn stove to low and allow to simmer for several hours-stirring occasionally.
• Best served over rice or with French bread.

• Pretty simple recipe:
•  Coat pork shoulder with Spice Isle Tropical Jerk Rub.  Then grill pork indirectly/smoke it with apple juice for liquid and soaked cherry wood chips to smoke.  Smoke pork until it reaches an internal temp of 165 degrees -- remove from smoker/grill.

• This is a unique twist on Korean BBQ Sauce:  Mix Spice Isle Tropical Jerk Sauce with oyster sauce---about 1/2 and 1/2. The hot and sweet of Korean BBQ was provided by the tropical jerk sauce using about 1/4 cup each.  This much sauce did about 2 lbs of beef.  

BEST MEATLOAF EVER!!!

• INGREDIENTS
  1/3 Cup Spice Isle Gourmet Sauce--Either Tropical Tamarind OR Tropical Heat
  1 lb lean Ground Beef
  3/4 Cup Panko Bread Crumbs
  Cooked Bacon Pieces (about 2 strips)
  1/4 Cup finely chopped onions
  2 Cloves garlic, finely chopped
  2 Eggs
• DIRECTIONS
  1. Heat oven to 350. Line loaf pan with foil; spray with cooking spray.
  2. In large bowl, stir beef, bread crumbs, bacon, onion, garlic, eggs, and 2 TBS of sauce until well mixed. Place mixture in pan; form a loaf. Top loaf with remaining sauce.
  3. Bake 45 to 50 minutes or until meat thermometer inserted in center of loaf reads 160 F.

1. Lightly rub pork chops with Spice Isle Tropical Seasoning and Rub.
2. Place in gallon freezer bag and let sit overnight
3. Preheat smoker to 125
4. Place Applewood chips in smoker
5. Smoking time will vary with size and cut of meat
6. Remove pork chops from smoker when only 30 minutes left of smoking time
7. Brush pork chops with either Spice Isle Tropical Tamarind Gourmet Sauce or Spice Isle Tropical Heat Sauce  and put pork chops back in smoker
8. Remove pork chops from smoker approximately 30 minutes later-sauce will have caramelized on the chops.

GREATEST BLOODY MARY'S EVER!!!

1. Start by covering the rim of your glass with Spice Isle's Tropical Seasoning and Rub.....run a lime around the rim of your glass and then dip the rim in Spice Isle's Tropical Seasoning and Rub
2. Add between 1 and 2 ounces of your favorite Spice Isle Gourmet Sauce (either Tropical Tamarind or Tropical Heat) to your favorite Bloody Mary Mix 
3. Pour mixture into your seasoned glass and drink up!!!

Try out this recipe-----or just replace the ketchup in your favorite sloppy joe recipe with either Spice Isle Tropical Tamarind or Tropical Heat Sauce

• Ingredients:
  1 pound ground beef
  1/4 cup chopped onion
  1/4 cup chopped green pepper
  1/2 tsp garlic powder
  3/4 cup Spice Isle Tropical Tamarind or Tropical Heat Sauce
  salt to taste

• Directions
• In medium skillet over medium heat brown ground beef, onion, and green pepper.  Drain
• Stir in garlic powder and Spice Isle Sauce of your choice
• Mix thoroughlly.  Reduce heat and simmer for 30 minutes.  
• Season with salt and pepper to taste.

Wontons filled with cream cheese, jalapeños, bacon, and Spice Isle Tropical Seasoning and Rub.  

Wontons then dipped in maple syrup and served with Spice Isle Tropical Heat Sauce and candied jalapeños.

1. Ingredients:
   16 uncooked lasagna noodles
   1 package (8 oz) cream cheese (softened)
   2 cups shredded cheddar cheese
   2 eggs slightly beaten
   3 ½ cups chopped cooked chicken
   1 cup finely chopped green onions
   2 cups Spice Isle Tropical Tamarind Gourmet Sauce (or Tropical Heat if you like it a little spicier)
   Directions:
   1. In 5-quart Dutch oven, cook lasagna noodles as directed on package; rinse with hot water, drain well
   2. In large bowl, beat cream cheese and cheddar cheese with electric mixer on medium speed until blended.  On low speed, add eggs one at a time, beating after each addition.  Stir in chicken and green onions.
   3. Spread slightly less than 1/3 cup chicken mixture down center of cooked and drained lasgna noodle to within 1 inch of short end.  Roll up firmly toward unfilled end.
   4. Heat oven to 350.  Place roll-ups in 2 9 X 13 glass casserole pans (greased).  Place 8 roll-ups in each pan.  Pour 1 cup Spice Isle Tropical Tamarind or Tropical Heat Sauce over and around roll-ups in each baking dish.  
   5. Cover tightly with foil and bake 40 to 50 minutes or until hot and bubbly.  Remove foil, sprinkle rolls with cheese and bake uncovered another 3 to 5 minutes.  Sprinkle with green onions.  Let stand 5 minutes.

1. Ingredients (for 4):
   1 Tbs. Olive Oil
   8 small new potatoes diced
   1/2 onion diced
   2 cloves minced garlic
   1/2 bag coleslaw mix
   Spice Isle Tropical Seasoning and Rub (to taste)
2. Directions:
   Heat olive oil in skillet
   Add onions and garlic and stir fry until onions are soft
   Add potatoes
   Add Spice Isle Tropical Seasoning and Rub (I used about 2 Tbs)
   Stir fry until well mixed
   Cook over low heat until potatoes are soft
   Add cole slaw (or plain cabbage) Mix and stir fry for about 2 minutes (more if you want your cabbage softer).
3. Serve and enjoy!!

*** You can easily turn this into an entrée by adding sausage (I use polish kielbalsa) right after the onions and garlic and before the potatoes.

SMOKED SALMON----BEST I HAVE EVER HAD!!!!

Rub Spice Isle Tropical Seasoning and Rub liberally over salmon fillet (picture above--one fillet has rub and one does not).  Cook salmon in smoker using apple wood chips at 210 degrees for 1 1/2 hours.  Fillet was moist and utterly delicious!

1. Ingredients:
   1 lb. large raw shrimp--thawed, peeled and deveined
   1-2 tsp oil
   2-4 tsps (to taste)  Spice Isle Tropical Seasoning & Rub
   2 cups cabbage (or cabbage slaw mix)
   1 can beans (can use Cuban Style Black Beans or Refried Beans based on your tastes)
   6-8 flour tortillas:
2. Directions: 

• Pat dry shrimp really well.  Drizzle with just enough oil to lightly coat.
• Toss seasoning with shrimp mixing well.
• Grill the shrimp over medium high heat until just cooked.
• *You can now either add the slaw to the pan or serve it on top of the shrimp cold
• Layer beans, shrimp (with slaw mix if you combined in pan), and slaw in a flour tortilla and serve.

Ingredients (all to taste):

• Onions
• Garlic
• Spice Isle Seasoning and Rub
• Beef Sausage
• Shrimp
• Scallops
• Cod
• Tomato Bisque Soup
• Cream of Mushroom Soup
• 
  
• Directions:
• Saute onions and garlic in olive oil
• Add Spice Isle Tropical Seasoning and Rub
• Add sausage (we use beef sausage)
• Add shrimp, scallops, cod (or whatever seafood you would like)
• Mix all together, cooking until shrimp is pink and cod is tender
• Add tomato bisque and cream of mushroom soups (I can each)
• Add water to thin to desired consistency
• Bring to a boil
• Reduce heat to simmer...allow to simmer at least one hour to let flavors meld
• Serve over rice

1. Ingredients:
   4 3-4 ounce salmon filets
   1 cup chopped onion
   1 can (15 oz.) cannellini beans, drained
   1 can (14.5 oz) diced tomatoes, undrained
   1/4 - 1/2 cup (depending on taste) pitted Kalamata olives, cut in half
   1 Tbs. Spice Isle Seasoning and Rub
2. Directions (I cooked the salmon in my air fryer, but this could also be done using a skillet):
   Place Salmon in Preheated (375 degrees) air fryer, skin side up (be sure to spray fry basket with cooking spray first)
   Cook for 10 to 12 minutes (until salmon is flaky)
   While the salmon is cooking, cook onions in skillet until softened
   Add beans, tomatoes, olives and Spice Isle Seasoning and Rub to skillet.
   Cook until thoroughly heated (5 to 10  minutes)
3. To Serve:
   Place cooked rice on plate.  Place cooked salmon on top of rice and add bean mixture on top.