Here is a delicious variation on a recipe for Baked Spicy Saltines. I brought these to work and the staff went crazy for them! They are addictive…
- 1 cup canola oil
- 1 (1 ounce) package ranch dressing mix
- 3 or more Tablespoons of Doc’s Jamaican Hot Sauce
- 2-3 Tablespoons of garlic powder
- 2-3 Tablespoons of red pepper flakes
- 1 8 oz package of shredded sharp cheddar cheese
- 1 (16 ounce) box saltine crackers
Use a large bowl. Add the oil, ranch dressing mix, Doc’s Jamaican Hot Sauce and crackers. Tumble gently until all the crackers are coated and let sit for at least two hours. I let mine sit overnight to absorb the great flavor.
Spread crackers on to a couple of cookie sheets. Sprinkle the garlic powder and red pepper flakes over the crackers. I added more Doc’s Jamaican Hot Sauce too… it’s up to you. Then sprinkle the shredded cheese over the crackers. Really, this isn’t rocket science. There is a lot of wiggle room with this recipe. Your taste buds will call the shots on this one. The hardest part of all of this is to not eat them before they are even baked.
Place under the broiler for about five minutes. Watch closely. You just want the cheese to get a little melty.. I know.. not a word, but you know what I mean.
Remove from broiler and put the oven on low… my lowest oven temp is 170. Place them in the over for about two hours. Crazy, I know.. but do it! You can bake them even longer than that if you want to.
Remove from oven and let cool. What you have is this delicious crunchy yet chewy and flaky spicy, cheesy salty treat. Just be warned, if you make them, you WILL eat the entire batch in about… oh I would say.. one day! You will be bloated and won’t be able to get your rings off your fingers, but you won’t care!
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An easy crowd-pleasing, step by step recipe. And you only need a couple of cookie sheets, a slow cooker (or double boiler pot) and a few bowls to conjure up this wonderful tasty treat.
(makes 2 cookie sheets… 150 to 170 small meatballs)
- 2 lbs. ground beef
- 3 eggs, beaten
- 1/2 cup milk
- 6 Tbsp Doc’s Jamaican Jerk Sauce
- 8 oz shredded Italian mix cheese (I use the pre-bagged 3 cheese or 5 cheese Italian mix from any grocery store)
- 2 cups bread crumbs
- 1 tsp. Salt
- 1 tsp onion powder
- 1 large or 2 small baked sweet potatoes
I usually bake the sweet potatoes the night before I’m going to make this meatball recipe. If you have a toaster oven, put the sweet potatoes on a toaster oven sheet, set the temperature to 350ºF and the timer to a full hour.
- Take the skin off the cooked and cooled sweet potatoes and discard the skin. Mash the sweet potatoes in a small mixing bowl with a fork or potato masher.
- In a large mixing bowl, add the eggs, half & half, Doc’s Jamaican Jerk Sauce, salt and onion powder. Whisk until even and smooth.
- Add the cheese, bread crumbs, mashed sweet potatoes, and all the meat and mix all the ingredients together for at least 3 – 5 minutes.Never use electric mixers with meat; they break down the proteins and make the meat rubbery and tough. I wear disposable food-prep gloves and mix with my hands (it’s the fastest, easiest way).
- Pre-heat your stove oven to 350 degrees.
- Using a tea spoon, dab into the meat mixture to get about half the spoon full. Use your palms to form small balls and set them on a cookie sheet in rows.
- When you’ve formed all the mixture into small meatballs on your cookie sheets, place the sheets on the middle rack in the oven and bake for 20 to 25 minutes at 350 degrees.
- Place the meatballs in the top part of a double boiler pan and keep warm on a burner set on low (or put the meatballs into a crock-pot slow cooker set on low) to keep warm until ready to eat.
Making the Sauce:
I have used 3 different sauces with this recipe. I think our favorite is the Apricot Sauce because our Doc’s Jamaican Hot Sauce gives it a nice little flavor kick that really isn’t too hot for most people and the apricot adds a tangy highlight with the meatballs.
Hot Pepper Jelly
In the Autumn I make a hot pepper jelly using our Doc’s Darling Caribbean Red peppers and then use my jelly in place of the apricot or grape sauces with this meatball recipe. It makes an awesome treat! However, we don’t sell our hot pepper jelly except seasonally at our local farmer’s market, but if you have a favorite hot pepper jelly or make your own, give it a try on these meatballs. I think you’ll love the results!
- 12 oz Apricot Jam
- 4 Tbsp Doc’s Jamaican Hot Sauce
- 3 Tbsp water
- dash of salt
- 6 oz. Doc’s Jamaican Jerk Sauce
- ½ cup grape jelly
- 2 tsp. lemon juice
- ¼ tsp salt
- Add all the sauce ingredients into a bowl and whisk until the mixture is smooth.
- Pour mixture over the meatballs about 30 to 40 minutes before serving. If you are using a slow cooker, turn the heat to medium for about 20 minutes to get the sauce warmed up, then turn it back to low
It’s important to not let the sauce mixture boil. If your crock-pot runs to the hotter side, you may need to keep a close eye on the recipe until serving time.
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This slow-roast recipe is so easy and the pork or beef so deliciously succulent and tender, eating it is one of those “too good to be true” events that happen in life sometimes.
- Boston Butt pork roast, bone-in or any Beef roast (3 to 4 lbs)
- 2 to 3 medium size onions
- ½ tsp sea salt
- 2 Tblsp garlic powder
- 3 Tblsp orange blossom honey
- 4 Tblsp Doc’s MB Family Jamaican Jerk Sauce
- The night before you plan to bake. Place the roast in a large bowl.
- Using a food syringe, inject the Jerk Sauce into the roast evenly (one injection every 1 inch, varying the deepness so that the jerk sauce marinates as much of the meat as possible). I use a large diameter needle because the jerk sauce is thick: Depending on the needle size, you may have to thin the sauce with a little water.
- Cover the bowl and refrigerate for 18 to 24 hours.
- Preheat your oven to 425ºF.
- While the oven is coming up to temperature, sprinkle the salt and garlic powder evenly over the meat, covering the entire roast.
- Using small amounts at a time, drip the orange blossom honey evenly over the entire roast, mixing it with the garlic powder & salt and rubbing it gently into the meat.
- Slice the onions in thick slices (¼ inch) and place on the bottom of a low sided baking dish or pan (I use a 12” cast iron skillet), covering the bottom of the pan.
- Place the honey-rubbed roast in the pan, on top of the bed of onions.
- Bake uncovered for 30 minutes at 425ºF
- Lower the oven temperature to 320ºF
- Cover the roast with foil and bake for another 5 to 8 ½ hours at 320ºF (the baking time is defined by the size of the roast. To determine when it’s cooked enough, use a fork to pull the meat. If it’s cooked enough for pulling, the fibers will separate easily and the roast will fall apart removing it from the pan).
After removing the roast from the oven, keep it covered with foil and let it rest for 30 to 45 minutes. You will be able to pull the meat for serving.
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Made with Semi Sweet Chocolate infused with Doc’s MB Family Jamaican Hot Sauce, this creamy cheesecake is wonderfully rich and a yummy holiday treat for lovers of spicy pepper chocolate!
- 3 – eggs
- 2 tsp – vanilla extract
- 1 tsp – lemon juice
- ¼ tsp – salt
- 2 1/2 cups – sugar (confectioner’s sugar is best)
- 3 – 8 oz packages cream cheese
- Pre heat oven to 350 degrees.
- Bring cream cheese to room temperature.
- In a large bowl whip eggs, vanilla extract, salt and lemon juice for 2 minutes with an electric mixer.
- Add cream cheese and whip for another 2 minutes or until mixture is uniform in consistency.
Chocolate Swirl Mixture
- 1 cup – semi sweet chocolate chips
- ¼ cup – evaporated milk
- ¼ cup – strawberry pie filling syrup
- 3 Tbsp – Doc’s Jamaican Hot Sauce
- 2 – egg whites
- Separate the whole strawberries from the can of pie filling and set them aside. Then measure out ¼ cup of the strawberry syrup to mix into the chocolate swirl mixture.
- Using an electric mixer, whip egg whites for 1 minute.
- Using a double boiler, add chocolate chips to the top pan and stir until they melt.
- After the chocolate has melted, add evaporated milk, pie filling syrup and Doc’s Jamaican Hot Sauce and stir until the mixture reaches a uniform consistency.
- Before adding the whipped egg whites, measure out ¼ cup of the melted chocolate mixture and set aside for use as the top glaze on the finished cheesecake.
- Remove the double boiler from heat and add the whipped egg whites to the remaining chocolate mixture. Fold in the whipped egg whites until the mixture is smooth and uniform.
For this recipe, I used two 9 inch graham-cracker pie crusts. They come pre-made in convenient aluminum pans and are available in any grocery store. However, you can also use one 9 inch spring-form pan for a thicker, more traditional cheesecake (see spring form pan directions below).
- Using the two pans, add half of the cheesecake mixture to each graham cracker pie crust.
- In a circular pattern from outside to middle, use a spoon to dribble half of the chocolate swirl mixture onto the top of the cheesecake mixture in each pan until both pans have roughly equal amounts of the chocolate mixture.
- With the spoon, swirl the chocolate mixture into the cheesecake mixture, taking care not to over mix or go too deep, (don’t disrupt the graham-cracker crust on the bottom or the sides).
- When you have achieved a marble effect, the pans are ready to put in the oven to bake.
- Set the pans on cookie sheets and bake at 350 degrees for 40 minutes.
- Cool the cheesecakes on a cookie rack for 1 hour.
- While the cheesecakes are cooling, return the chocolate mixture that was set aside for glazing to the double boiler and stir until the mixture is warmed and melted.
- After the baked cheesecakes have have cooled, use a soft cake spatula to spread half of the chocolate mixture evenly on top of each cheesecake, forming a thin glaze. Add a few of the whole strawberries, as desired.
- Cover and refrigerate for 2 hours.
*To make just one, thicker cheesecake using a 9 inch spring-form pan.
- Crust: 1 cup of crushed graham-crackers mixed with 2 Tblsp melted butter.
- Pat the crust mixture evenly onto the bottom of the pan
- Pour in all of the cheesecake mixture.
- Follow the instructions above to marble in all of the chocolate mixture.
- Put pan on a cookie sheet and bake at 350 degrees for 50 minutes.
- Follow instructions above to glaze and cool.
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These breakfast burritos were inspired by leftovers from our Jamaican Pulled Pork (Ultimate Holiday Jamaican Pork Roast). We also make them with leftover Jerk chicken.
If you have any leftover Jerk Chicken or Jamaican Pulled Pork you will absolutely love these breakfast burritos!
The combination of small, sauteed sweet potato cubes, diced & pan-seared green peppers, loads of gooey melted cheese on top of scrambled eggs and topped off with our Jamaican Pulled Pork or grilled Jerk Chicken… and Jah-Mon, what a meal!
Ingredients:(makes 6-8 burritos)
- 4 large Eggs
- 4 oz shredded fiesta blend cheese (any combination of shredded Jack, Cheddar, Queso Quesadilla, Asadero, Mozzarella cheeses)
- ½ of a medium size bell pepper
- 2 small sweet potatoes
- ½ cup sour cream
- 1 Tblsp Doc’s MB Family Jamaican Jerk Sauce
- 3 Tblsp extra virgin olive oil
- 2 Tblsp water
- 1 tsp onion powder
- 1/8 tsp sea salt
- 2 cups of leftover Jamaican Pulled Pork or Grilled Jerk Chicken (diced)
- 1 pkg of small soft taco shells
- Doc’s MB Family Jamaican Hot Sauce (optional)
- Prepare the jerk/sour cream sauce to apply to the soft taco shells – In a bowl, combine the sour cream and Doc’s Jamaican Jerk Sauce. Mix thoroughly and set aside.
- Heat your leftover Jamaican Pulled Pork or Jerk Chicken in a microwave oven (using a microwave safe container) or in a toaster oven (wrapped in aluminum foil or in a covered oven dish). Set aside.
- Peel and dice sweet potatoes and bell pepper (dice into ¼ inch to ½ inch blocks).
- Using a hot, dry skillet (I use cast iron) sear the diced bell pepper, (medium-high heat) stirring intermittently until the pepper cubes are slightly blackened and softened a bit. Remove peppers from pan and set aside on a dish of in a bowl.
- Using the same skillet, add 2 Tblsp of olive oil and then add the diced sweet potatoes after the oil gets hot. Saute the diced sweet potatoes until they are browned and softened (medium-high heat). Remove sweet potatoes from skillet and set aside with the seared peppers.
- Break eggs into a bowl, add 2 Tblsp of water, onion powder and sea salt. Whisk vigorously until well-blended.
- Using the same skillet, heat 1 Tblsp olive oil and then pour the egg mixture into the warmed skillet. Stir eggs with a spatula until they begin to thicken a little (medium heat), then add the cooked peppers and sweet potatoes. Stir constantly until the mixture thickens to the point that none of the egg is runny and then remove the pan from the stove.
- Add shredded cheese to the mixture in the skillet and put a lid over the top (cheese will melt).
- Remove 6 to 8 soft taco shells from the package and, using a spoon, spread a thin layer of the jerk/sour cream sauce on each shell.
- Using a spatula, divide the egg-mixture in the skillet into even portions (cheese will be melted and gooey) and put a portion on each shell (in a wide line in the middle of the shell). Add a small amount of pulled pork or Jerk Chicken on top of the egg mixture on each shell (If you are a hot sauce lover, add a dash of Doc’s Jamaican Hot sauce on top of the meat).
- Fold the shell anyway you like and ENJOY!
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For oyster lovers, this recipe is a wonderful and perfectly spiced Island taste treat using Doc’s Jamaican Hot Sauce.
- 2 to 3 dozen fresh oysters
- Doc’s Jamaican Hot Sauce
- 2 to 3 oz. grated Gruyere cheese
- 2 to 3 oz. Grated Parmesan cheese
- ½ cup seasoned bread crumbs
- Pre-heat oven to broil setting
- Shuck oysters and put the meat and brine into a bowl.
- Discard the top half of the oyster shells and scrub the bottom half of the shells under cold running water.
- Arrange the cleaned half-shells on a large cookie sheet.
- Using a spoon, add about 1/8 tsp of the oyster brine into each half-shell.
- Bread each piece of oyster meat in seasoned bread crumbs and place 1 – 2 pieces in each half-shell.
- Add 1/8 tsp of Doc’s Jamaican Hot Sauce to each half shell.
- Add a pinch of Gruyere cheese and then a pinch Parmesan cheese to each half shell.
- Place the oyster cookie sheet on a rack about 6 inches from the heating elements in your pre-heated oven and bake for 9 minutes.
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This delicious baked-dish recipe has comfort-food written all over it and comes with a warning: While this recipe is baking, the mouth-watering aroma wafting from your kitchen will drive your friends and family nuts!
- 6 to 10 chicken thighs
- 2 tsp garlic powder
- ¾ tsp sea salt
- 8 Tblsp Doc’s MB Family Jamaican Jerk Sauce
- 4 oz. whipped cream cheese
- 3 oz. sour cream
- 2/3 cup grated Parmesan cheese
- 3/4 cup shredded Monterrey Jack cheese
- 3/4 cup shredded mild Cheddar cheese
- 1 cup chopped fresh sweet basil
- 2 Tblsp balsamic vinegar
Preheat oven to 375 degrees:
Arrange chicken thighs in a large baking dish, skins up Sprinkle chicken evenly with 1 tsp garlic powder and ½ tsp salt Bake uncovered for 50 minutes on middle rack
Make the Jamaican Cream Cheese Sauce:
While the chicken is baking: In a large bowl, combine cream cheese, sour cream, Doc’s MB Family Jamaican Jerk Sauce, 1 tsp garlic powder, ¼ tsp sea salt – mix thoroughly to a smooth consistency. Refrigerate.
Remove chicken from oven and reset oven temp to 350 degrees:
- After removing the baked chicken thighs from the oven, drain most of the fat from the baking dish, leaving 2 to 3 Tbsp. (For the sake of avoiding a mess, I transfer the chicken to a plate before draining and then return it to the baking dish after pouring off the fat)
- Sprinkle balsamic vinegar evenly over the chicken thighs
- Spoon the cream cheese/sour cream/etc mixture evenly over each chicken thigh
- Sprinkle with Parmesan cheese
- Sprinkle with chopped fresh sweet basil
- Mix the shredded Monterrey Jack and Cheddar Cheeses together and sprinkle evenly
- Return chicken thighs to the oven and bake, uncovered at 350 degrees for another 20 to 30 minutes (or until the cheese turns a golden brown).
* If you are a rice lover, you can leave a little more fat in the dish and add a few cups of cooked rice before the last 20 minutes of baking: At the end of step 3, add the rice evenly around the chicken pieces after the chicken is coated with the sauce, basil and cheeses.
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If we were to try to describe how awesome these Jamaican Fish Tacos taste and their wonderful textures, we would fail.
Suffice it to say that the fish pieces are crispy on the outside and soft & flaky and buttery on the inside. When combined with the crunch of the slaw and the flavorful creaminess of the Jamaican Jerk Taco Sauce, this dish transcends into the realm of a perfect dining experience!
- 4 Tbs Doc’s MB Jamaican Jerk Sauce
- 1 pkg medium size soft taco shells
- one 16 oz. pkg slaw cabbage
- one 16 oz. container sour cream
- 4 Tbs mayonnaise
- 1/2 cup cider vinegar
- 4 Tbsp sugar (or the equivalent sugar substitute)
- Panko bread crumbs
- Corn flour
- Cooking Oil
- 1 1/2 lbs Tilapia fish fillet
Tilapia is a good fish to use but if you are feeling flush, Grouper or Red Snapper will knock this recipe out of the park. For 6 people use about 1 ½ lbs of fish.
Marinating the Fish
Using 3 – 4 Tblsp of Doc’s MB Family Jamaican Jerk Sauce, coat the fish and refrigerate in a covered bowl for at least 1 hour prior to cooking (2 to 3 hours is even better).
Frying the Jerk Fish
- Cut the fish fillets into 1” to 2” pieces then bread the pieces in a mixture of 1 part corn flour to 3 parts Panko bread crumbs.
- Deep fry the beaded fish pieces in hot canola oil (325 degrees) until golden brown, then place the cooked fish on paper towel to drain. Lightly dust with salt.
The Jamaican Jerk Taco Sauce
- Combine 1 cup sour cream, ½ cup mayonnaise, 6 Tblsp ofDoc’s MB Family Jamaican Jerk Sauce and a dash of salt in a bowl and mix thoroughly.
- Refrigerate until you are ready to put the tacos together
The Coleslaw Dressing
(make a few hours before using to let the sauce and cabbage bleed together)
- In a large bowl combine ½ cup cider vinegar, 4 Tbs sugar (or the equivalent using a sugar substitute), 4 Tbs mayonnaise, ¼ tsp salt and a dash of black pepper.
- Whisk ingredients until the dressing is a smooth consistency.
- Add one 16 oz. bag of shredded cabbage (slaw) and mix thoroughly
Making the Jamaican Jerk Fish Tacos
- Place a soft taco shell on a plate and using a spoon, coat the entire taco with taco sauce.
- Place 3 to 5 fried fish fillets in the middle of the taco
- Add desired amount of coleslaw and then fold the taco shell over from each side to the middle
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This dip is easier than putting your socks on in the morning. No kidding, it’s not only easy, but you will never have left-overs! We take this dip to every get-together, party, or pot-luck we go to with friends and family and if empty bowls count as casualties, this dip is practically DOA every time.
- 8 oz. whipped cream cheese or softened block cream cheese
- 1/3 cup sour cream (lite or regular)
- 1/8 tsp salt
- 7 Tbsp Doc’s MB Family Jamaican Jerk Sauce
- 3 Tbsp Mayonnaise (optional)
* To add a nice summer coolness to this dip, use the recipe above and add:
- 1 tsp Key Lime juice
- 1 Tbsp Pina Colada Mix
- 8 oz Crushed Pineapple (non-sweetened and well drained)
Combine all ingredients in a bowl and stir until thoroughly blended
Dip with Crackers, Raw Veggies, pita bread or chips. Jah Mon!Back to Recipes
This delicious dipping sauce can be used with many dishes, from egg rolls to cocktail meatballs. You will find it mentioned below in several of our recipes and the great part is it’s almost as easy to make as opening a Red Stripe beer (almost).
- 1 cup Apricot Jam
- 4 Tbsp Doc’s Jamaican Hot Sauce
- 4 Tbsp Brown Sugar (light)
- ¼ cup water
In a bowl, combine all ingredients and whisk until achieving a smooth consistency.
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