Sean’s Caribbean Dip

 Sean’s CaribbeanSean's dip pic 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

Directions:

  1. Cut red and yellow sweet peppers into length-wise slices (about ½ inch wide)
  2. In a medium size frying pan, add olive oil, sliced peppers and a dash of black pepper and saute the peppers until tender.
  3. 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.
  4. 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!

Caribbean Hempfu Tacos (Vegan)

Caribbean Hempfu Tacos (Vegan, Soy Free) created by Ryan Mayall, a great cook and loyal user of Doc’s Jamaican Sauces.

DSCN7747 (1280x1209)

Thanks to Ryan, we can now claim this recipe as one of our all-time favorites! If you’ve never tried Hempfu before, don’t worry, you’re not alone. We had never even heard of it before Ryan sent us this recipe. It’s awesome stuff, with a much nicer texture than Tofu and a whopping 30 grams of protein per serving! It’s also less expensive than Tofu and can be found in the same cooler cabinet in your local health food store. One package of Hempfu made 10 of these Tacos.

 

What You Need:

  • 1 pkg Hempfu (refrigerated section in health food stores, usually with or near the Tofu)
  • 4 to 5 Tbs Doc’s Jamaican Jerk Sauce
  • 4 Tbs Liquid Aminos (this stuff is awesome, usually near the soy sauces in health food stores)
  • 4 Tbs honey mustard
  • 3 to 4 Tbs olive oil
  • 2 Tbs real butter
  • ¼ tsp sea salt
  • 10 sections of garlic clove (halved lengthwise)
  • 1 sweet red pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 large bowl of cleaned, torn leaf lettuce
  • 1 pkg soft tortilla shells
  • optional: 2 Jalapeno peppers, sliced thin and dry-pan grilled in a hot, dry frying pan

Directions:

1. Pre-heat oven to 400 degrees

2. In a bowl, mix 4 Tbs Honey Mustard with 2 Tbs Liquid Aminos and set aside.

3. Clean and tear lettuce and set aside

4. Coat a baking sheet or pan with 1 Tbs olive oil

5. Slice Hempfu into ¼ inch thick pieces and lay them out on the oiled baking sheet

6. Spray all the Hempfu pieces with Liquid Aminos then thickly coat each piece with Doc’s Jamaican Jerk Sauce

7. Slice both peppers into lengthwise sections, about ¼ inch wide. Then slice the red onion into thin sections and halve the garlic clove sections lengthwise.

8. Coat a second baking sheet with 1 Tbs olive oil and spread the sliced veggies evenly on the baking sheet, drizzle or spray 1 or 2 Tbs olive oil over the veggies and lightly salt.

9. Put both baking sheets in the oven on a middle rack, or if your oven is really small, bake them separately.

10. Bake veggies for 15 minutes at 400 degrees

11. Bake the Hempfu for 35 minutes at 400 degrees

12. While everything is in the oven, heat up a large frying pan (cast iron if you have it) to a medium-high level. When the pan is hot toss in a little tab of butter and as soon as it’s melted, put one of the soft tortilla shells on top of the melted butter. Swirl it around in the pan for 35 to 45 seconds, then flip it over (do not add more butter) and it will puff up, Leave it in the pan for 15 seconds after it puffs up then take it out and put it on a dish.

13. Repeat the system from step 12 (butter on one side, dry on the other) for as many tortilla shells as you think you’ll eat, up to 10 shells, and just pile them on top of each other on the dish to use in a few minutes.

Dish it out:

  • On each serving dish, put a bed of lettuce, drizzle a tiny bit of the Honey Mustard/Liquid Aminos mix on the lettuce then lay a warm buttered tortilla shell on top, buttered side up
  • In the middle of the tortilla shell, add 2 or 3 pieces of the baked Hempfu, a few sections of the grilled garlic, some of the grilled peppers and onions, a few of the optional dry-grilled jalapeno slices (if you like it spicy) and then drizzle a little more of the Honey Mustard/Liquid Aminos mixture over all of it.
  • Serve it up and prepare for total bliss!

 

Cranberry Chutney Chicken

cranberry_chutney_chickenWe are so excited to bring you this recipe! This is our new favorite way to cook (and eat) chicken thighs. Honestly, I can’t even begin to describe how delicious this dish is other than to say, with each savory bite it provides a light burst of multiple citrus-like tangy flavors mingled with the richness of the chicken thighs for a perfect balance of flavor, texture and satisfaction!

 

 

 

Ingredients:

  • 1 ½ cups Holiday Cranberry Chutney (see recipe for the chutney below)
  • 6 to 8 tsp Doc’s Jamaican Jerk Sauce
  • 6 to 8 chicken thighs
  • ½ cup shredded coconut
  • 1 tsp salt
  • 1 tsp garlic powder

Directions:

  1. Arrange the chicken thighs in a deep sided baking pan with a little space between each thigh.
  2. Pull the skin back on each thigh and apply 1 tsp of Doc’s Jamaican Jerk Sauce on the meat of each piece, then replace the skin to its original position.
  3. Sprinkle salt and garlic powder on the chicken thighs evenly.
  4. On the middle rack, bake in a preheated oven at 350 degrees for 60 minutes (skin will be golden brown)
  5. Remove the chicken pan from the oven and drain off all but about 3 Tbsp of the fat (leaving chicken in the pan)
  6. Spoon about 2 to 3 Tbsp of the Cranberry Chutney on each piece of chicken, then sprinkle about 1 Tbsp of shredded coconut on top of the chutney on each piece of chicken.
  7. Return the pan with the chicken and toppings to 350 degree oven and bake for another 15 minutes
* Suggestion: serve with a side salad, boiled & buttered baby new potatoes and warmCoco Breadwhat a wonderful combination! 
 (click here for Coco Bread recipe on video page or you can find the written recipe at the bottom of this page).