Island Party Dip

island dip pic

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

Directions:

  1. Combine all ingredients in a bowl and mix thoroughly
  2. Dip with Crackers, Raw Veggies, Chips

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!

 

Island Chilli

island_chilliThis 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.

 

 

 

 

 

Roux Ingredients:

  • 1/4 Cup of  Butter (Not margarine)
  • 1/4 Cup of All Purpose Flour (for Gluten Free, use rice flour)

Directions:

  1. 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.
  2. Continue whisking for approximately 5 minutes on low heat. The mixture will turn a medium brown to copper color.
  3. Be very careful to not let the mixture burn. If you burn it, start over!
  4. After achieving the desired color, turn heat to lowest setting. Do not allow the roux to remain unstirred on the heat. 

Chilli Ingredients:

  • 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

Directions:

  1. Drain and rinse beans well in a collander (starchy beans will not be your friend in this recipe)
  2. Coarsley chop the onion.
  3. Heat olive oil in a large frying pan and saute chopped onion until tender.
  4. Add ground beef to cooked onion and brown until cooked through.
  5. Drain off excess fat (if you use good quality ground chuck, do not drain)
  6. In the large pot containing the roux, add the can of tomatoes and water and mix well with whisk.
  7. Add salt and cumin and stir.
  8. Add the Doc’s Jamaican Jerk Sauce and Doc’s Jmaican Hot Sauce and mix thoroughly.
  9. Add the beans.
  10. Add sauted the ground beef and onion
  11. 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.
  12. Serve and garnish with cheese, if you like. You can also serve it over pasta or polenta.  DELICIOUS!

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Jamexican Tostadas

tostadasThis 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.

 

 

 

 

Ingredients:

  • 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

Directions:

  1. Using a double-boiler sauce pan, heat up the Refried Beans and keep warm on the stove top.
  2. In a large frying pan, saute the ground beef, adding Garlic, Onion, Cumin, Paprika, Chili Powder, Black Pepper and Salt as it cooks.
  3. After beef and spices are thoroughly cooked together, reduce heat to low, drain most of the fat, cover and leave on the stove-top.
  4. 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.
  5. Add some shredded Lettuce or Alfalfa Sprouts and then sprinkle on about 1 tsp ofDoc’s Jamaican Hot Sauce.
  6. Enjoy!

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Jamaican Cocktail Meatballs

cocktail_meatballs

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)
Meatball Ingredients:
  • 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

Directions:

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.

  1. 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.
  2. In a large mixing bowl, add the eggs, half & half, Doc’s Jamaican Jerk Sauce, salt and onion powder. Whisk until even and smooth.
  3. 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).
  4. Pre-heat your stove oven to 350 degrees.
  5. 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.
  6. 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.
  7. 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!

Apricot Sauce

  • 12 oz Apricot Jam
  • 4 Tbsp Doc’s Jamaican Hot Sauce
  • 3 Tbsp water
  • dash of salt

Grape Sauce

  • 6 oz. Doc’s Jamaican Jerk Sauce
  • ½ cup grape jelly
  • 2 tsp. lemon juice
  • ¼ tsp salt 
  1. Add all the sauce ingredients into a bowl and whisk until the mixture is smooth.
  2. 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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Jamaican Pulled Pork or Beef (Roasted)

pulled_porkThis 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.

 

 

 

 

 

Ingredients:

  • 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

Preparation:

  1. The night before you plan to bake. Place the roast in a large bowl.
  2. 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.
  3. Cover the bowl and refrigerate for 18 to 24 hours.

Baking:

  1. Preheat your oven to 425ºF.
  2. While the oven is coming up to temperature, sprinkle the salt and garlic powder evenly over the meat, covering the entire roast.
  3. 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.
  4. 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.
  5. Place the honey-rubbed roast in the pan, on top of the bed of onions.
  6. Bake uncovered for 30 minutes at 425ºF
  7. Lower the oven temperature to 320ºF
  8. 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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Jamaican Fish Tacos

fish_tacos

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!
Ingredients:

  • 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

The Fish
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

  1. 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.
  2. 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
  1. 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.
  2. 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)
  1. 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.
  2. Whisk ingredients until the dressing is a smooth consistency.
  3. Add one 16 oz. bag of shredded cabbage (slaw) and mix thoroughly
Making the Jamaican Jerk Fish Tacos
  1. Place a soft taco shell on a plate and using a spoon, coat the entire taco with taco sauce.
  2. Place 3 to 5 fried fish fillets in the middle of the taco
  3. Add desired amount of coleslaw and then fold the taco shell over from each side to the middle

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