Mojito

3 Fresh Mint Sprigs 2 tsp Sugar 3 Tbsp Lime Juice 1-1/2 oz. Light Rum Club Soda

Bruschetta

1 thick baguette sliced at an angle about ½ inch thick
1/3 cup olive oil

Tomato Caper Topping

2 large tomatoes seeded and diced ¼ cup finely chopped fresh basil 2 tablespoon drained small capers 1 tablespoon extra virgin olive oil 1 tablespoon lemon zest 2 garlic cloves peel & finely diced Salt & Pepper to taste

Place sliced baguette on baking pan & drizzle with olive oil on both sides. Either grill or bake in oven till crisp & lightly browned. (This can be done in advance). For topping add tomatoes, basil, capers, olive oil, garlic and salt & pepper.
Mix and let stand at room temperature for 30 minutes. Serve w/toasted baguette slices.

Basic Pesto Sauce

2 cups Basil ¼ cup toasted Pine Nuts ½ cup Grated Parmesan Cheese 2 Garlic Cloves Salt & pepper to taste 1/3 cup Olive Oil

Place all of the ingredients except oil in a processor and briefly mix. With the processor running, slowly drizzle olive oil until incorporated.

Herb Marinated Pork Loin

Lemon juice Rosemary sprigs Sage Thyme Garlic chopped Olive oil 4-5 lbs. Loin of Pork Salt and fresh ground black pepper

Rough chop fresh herbs. Squeeze fresh lemon juice over the pork loin, season generously with kosher salt and fresh ground pepper. Top with herbs and garlic. Coat with olive oil. Let marinate for 30 minutes and grill. Bring internal temperature of pork to 140 degrees. Before carving, let rest 20 minutes.

Chicken Stir Fry Montego Bay

2 boneless, skinless chicken breasts,
cut into julienne strips and marinated in Krista's Jamaican Jerk Sauce
for 2 hrs.
1 Red Pepper cut into julienne strips
1 green pepper cut into julienne strips
1 cup napa cabbage juiannne
12 ea. baby corn
8 ea. mushrooms quartered
14 ea. snowpeas
1 tsp. hoisin sauce
6 oz. chicken stock
1 tbl. Krista's Jamaican Jerk Sauce
1 tsp. sesame oil
1 Tbl. corn starch mixed with 1 Tbl. cold water
Heat wok with 1oz. oil until slightly smoking. Add chicken and sauté until browned. Add vegetables and cook 1 minute stirring constantly. Add sesame oil. Deglace with chicken stock and bring to a boil. Thicken with corn starch and add hoisin sauce. Serve with steamed rice.

Jerked Chicken

Marinate chicken (pork or beef) in jerk sauce overnight in refrigerator, covered. Slowly cook over hot coals or on gas barbecue at least 6 in. from heat source on medium to low setting. Cover with foil or barbecue lid depending on size. Baste with extra Jerk marinade frequently.

Jamacian Rice and Peas

2 oz. butter
1 garlic clove crushed
2 sprigs fresh thyme
1 onion chopped
2 cups chicken stock
1 cup coconut milk
Krista's Jamaican Hot Sauce to taste
1-1/2 cups uncooked rice
8 oz. can kidney beans drained

Melt butter and sauté onions, garlic and thyme. Add chicken stock, coconut milk and hot sauce. Stir in rice. Bring to a boil. Reduce heat, cover and cook for 10 min. Add kidney beans and stir. Cook another 10 min. or until all liquid is absorbed.

Conch Fritters 8 large eggs 2 cups all-purpose flour 1/4 cup corn meal 2 lbs. grated conch meat 1 tsp. baking powder 3 ribs of celery diced fine 1 red pepper diced fine 1 green pepper diced fine 1 Spanish onion diced fine 1 tsp. worchester sauce 1/2 tsp. granulated garlic 2 tsp. Krista's Jamaican Hot Sauce 1/2 tsp. dried thyme leaf

Mix eggs well, sift flour and baking powder together and work into eggs. Add remaining ingredients. Spoon into 350 (degree symbol) oil and fry until golden brown.


Caribbean Shrimp Brochettes

12 Peeled raw shrimp
6 oz Krista's Jamaican Sauce
3 0z Illio Di Paolo"s Salad dressing
1 large red pepper, cut
in 1 inch squares
1 ripe mango, cut in 1 inch squares
1 ripe papaya, cut in 1 inch squares
fresh pineapple cut in 1 inch squares


Marinate shrimp in jerk and Illioi's dressing approximately 20 minutes. Soak bamboo skewers in cold water. Place shrimp, fruit and peppers on skewers and grill 5 minutes each side. Serve on a bed of rice and beans.

Fresh Mango Chutney With Banana & Jerk Seasoning

1/4 cup golden raisins
1/4 cup water
1/2 cup firmly packed brown sugar
1/2 cup chopped onion
3/4 cup cider vinegar
1 tablespoon Krista's Jamaican jerk sauce
Juice and rind of 1 lime or lemon
1 1/2 cups peeled diced mango (mango should be underripe, not yellow)
2 teaspoons Krista's Jamaican jerk sauce
1 teaspoon peeled minced ginger root
1 ripe banana, diced

Soak the raisins in hot water to plump. Bring the water , sugar, onion and vinegar to a boil. Add the Jerk Seasoning, lime juice and rind , diced mango, hot sauce, and ginger. Reduce the heat and simmer uncovered for 30 minutes, or until the mixture becomes thick. Stir in the plumped raisins and banana. Cover and chill before serving.
This chutney is delicious as a condiment with pork, chicken, fish, and shrimp
marinated in Krista's Jamaican jerk sauce, and chargrilled

Jamaican Seafood Patties

Pastry
4 cups flour
1/2 tsp. baking powder
1 tsp. ground tumeric
1 tps. salt

1 cup lard or vegetable shortening
approximately 1 cup very cold water
Filling
2 medium sized onions, finely diced
3 scallions, finely diced
2 scotch bonnet peppers, finely diced
2 tbs. oil
1/2 pound shrimp, finely chopped
1/2 pound lobster, finely chopped
3 cups fresh ground bread crumbs
3/4 tsp. ground thyme
3/4 tsp.ground turmeric
salt and pepper to taste
3/4 cup water

To make pastry, sift flour, baking powder, tumeric and salt. Cut in shortening with a pastry blender until dough has the consistency of cornmeal. Gradually add just enough water to hold the dough together. Do not overwork your dough. Wrap dough and refrigerate while you prepare the filling. For the filling, Sauté onions, scallions, and peppers in oil. Add shrimp and lobster meat. Sauté about 3 minutes till seafood is cooked. Add breadcrumbs and seasonings and mix well. Add water, cover and simmer for 10 to 15 minutes as needed to evaporate excess liquid. The mixture should be just wet. Cool while you roll out the pastry dough. Divide dough into 24 pieces. On a lightly floured surface, roll out a piece of dough about 3/8 inch and cut in 4 inch circles using a small saucer. Spoon filling to cover 1/2 the circle and fold over the other half,and seal the edges with a fork . Bake the patties on a ungreased baking sheet at 400 F for 30 to 35 minutes.