This Caribbean dip has always been a HUGE hit when guests visit the MB family! It has become one of those favorite (and easy) recipes that never fail at parties and gatherings and we have never once have had any leftovers!
What you need:
8oz – Whipped cream cheese or softened block cream cheese
- 4 Tbsp – Mayonnaise
- 1/3 cup – Sour cream (lite or regular)
- ½ tsp – Garlic powder
- 1/8 tsp – Salt
- 4 Tbsp – Doc’s Jamaican Jerk Sauce
- Optional: 1 can (8 oz) of crushed pineapple
- for a little extra zing, add 1 tsp of Doc’s MB Family Jamaican Hot Sauce
- Combine all ingredients in a bowl and mix thoroughly
- Dip with Crackers, Raw Veggies, Chips
Sean’s Caribbean Dip
Our friend, Sean Kelly came up with this recipe and it is by far THE best dip you’ll ever have the pleasure of tasting! It seems too easy and basic to be true but don’t let its simplicity fool you, for lack of a better term, it’s perfect! Sean called us and said, “I just came up with a dip recipe using your Doc’s Jamaican Hot sauce and I’m driving to your house right now with the dip and some Wheat Thins. You have GOT to try this stuff!”
So here it is. And we’ll say the same thing to you that Sean said to us: You have GOT to try this stuff!
What you need:
- 1 red sweet pepper
- 1 yellow sweet pepper
- ½ Tbs olive oil
- dash of black pepper
- 1 stick of cream cheese (8 oz)
- 1 Tbs Doc’s Jamaican Hot Sauce
- ¼ tsp cayenne powder
- Cut red and yellow sweet peppers into length-wise slices (about ½ inch wide)
- In a medium size frying pan, add olive oil, sliced peppers and a dash of black pepper and saute the peppers until tender.
- In a food processor or blender add cream cheese, Doc’s Jamaican Hot Sauce and the cayenne powder and mix on a low setting until everything is smoothly blended.
- Add the sauteed peppers to the food processesor or blender after blending the cream cheese and other ingredients together then blend in the peppers in short spurts. *Don’t over-blend the peppers. You want to have chunks of pepper as a nice flavor burst when eating the dip.
*We serve this dip with Wheat Thins, which, in our opinion is a perfect taste combination!
This recipe makes the most wonderful chili I have ever tasted… and I’m not just saying that because I love our Jamaican Sauces (although I do). With warm bread for sopping and a bowl of this chili you won’t need another thing to warm you from head to toe and fill you with a feeling of satisfied bliss on a cold winter night.
- 1/4 Cup of Butter (Not margarine)
- 1/4 Cup of All Purpose Flour (for Gluten Free, use rice flour)
- Over a very low heat melt the butter in a large size cooking pot and begin to whisk in a little flour at a time until all of it is mixed into the butter.
- Continue whisking for approximately 5 minutes on low heat. The mixture will turn a medium brown to copper color.
- Be very careful to not let the mixture burn. If you burn it, start over!
- After achieving the desired color, turn heat to lowest setting. Do not allow the roux to remain unstirred on the heat.
- 1 onion (medium to large)
- 2 Tablespoons Olive Oil
- 1& 1/2 Pound ground beef (we use ground chuck)
- 1 can of tomatoes – 28 ounces (we like to use the petite diced)
- 1 cup water
- 1 or 2 cans (15oz) beans of your choice, rinsed and drained. (We used Great Northern Beans because it’s what we had in the cupboard. Patti likes kidney beans but Doc doesn’t)
- 1/2 Tablespoon to 1 Tablespoon Salt (salt to taste)
- 1 Tablespoon Cumin
- 1/4 Cup Doc’s Jamaican Jerk Sauce
- 1/4 Cup Doc’s Jamaican Hot Sauce
- Drain and rinse beans well in a collander (starchy beans will not be your friend in this recipe)
- Coarsley chop the onion.
- Heat olive oil in a large frying pan and saute chopped onion until tender.
- Add ground beef to cooked onion and brown until cooked through.
- Drain off excess fat (if you use good quality ground chuck, do not drain)
- In the large pot containing the roux, add the can of tomatoes and water and mix well with whisk.
- Add salt and cumin and stir.
- Add the Doc’s Jamaican Jerk Sauce and Doc’s Jmaican Hot Sauce and mix thoroughly.
- Add the beans.
- Add sauted the ground beef and onion
- Mixing all ingredients together thoroughly, cook over low to medium heat for about 15 to 20 minutes. Stir or whisk off and on during the cooking.
- Serve and garnish with cheese, if you like. You can also serve it over pasta or polenta. DELICIOUS!
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This mixing of cultures is definitely a mouth-watering Five-Star on the Yum-scale and has the benefit of being easy, fast and inexpensive to put together as a meal. In all truth, this is straight up Mexican food with one small detour: replacing the Salsa is our Doc’s Jamaican Hot Sauce. I know it doesn’t sound like much, but wait until you taste this. A more perfect union, I can’t imagine.
- 1 lb Ground Beef
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Ground Cumin
- ½ tsp Paprika
- ½ tsp Chili Powder
- ¼ tsp Black Pepper
- ¼ tsp Salt
- 1 pkg Tostada shells
- 1 can (16 oz) Traditional Refried Beans
- 1 cup shredded Sharp Cheese
- 1 cup Shredded Lettuce or Alfalfa Sprouts
- 6 tsp Doc’s Jamaican Hot Sauce
- Using a double-boiler sauce pan, heat up the Refried Beans and keep warm on the stove top.
- In a large frying pan, saute the ground beef, adding Garlic, Onion, Cumin, Paprika, Chili Powder, Black Pepper and Salt as it cooks.
- After beef and spices are thoroughly cooked together, reduce heat to low, drain most of the fat, cover and leave on the stove-top.
- Using one Tostada Shell at a time, with a spoon, add a layer of Refried Beans, then a layer of beef, then about 1 Tbsp of Shredded Cheese sprinkled evenly over the beef.
- Add some shredded Lettuce or Alfalfa Sprouts and then sprinkle on about 1 tsp ofDoc’s Jamaican Hot Sauce.
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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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