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Caribbean Jerk Salmon with Mango Salsa

Caribbean Jerk Salmon with Mango Salsa

Caribbean Jerk Salmon with Mango, Strawberry, and Pineapple Salsa is the best spicy and sweet flavors from the islands are right in your own kitchen with this recipe! This dish...
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Trinidad Slow Salmon

Trinidad Slow Salmon

I started slow roasting with tri tips, which can get tough very easily when roasted quicker. I then looked for similar approaches with salmon. The Trinidad spice blend is absolutely...
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Smoked JERK Ribs

Smoked JERK Ribs

I have had worse Jerk in Jamaica than I make on my own thanks to your awesome Jerk mix.
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King Crab Legs

King Crab Legs

I love king crab legs, adding a little bit of West Indies BBQ seasoning takes one of my favorite dishes to the next level ! A must try for crab...
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Jamaican Jerk Chicken Pizza

Jamaican Jerk Chicken Pizza

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Achiote Oil

Achiote Oil

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Arroz con Pollo

Arroz con Pollo

3 Tablespoons Achiote Oil (recipe below) 4 - 6 chicken thighs with skin intact 1 Tablespoon The Spice House Adobo Seasoning, Regular 1/4 cup Sofrito (recipe below) 1 Tablespoon tomato...
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Sofrito

Sofrito

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Margarita Grilled Chicken

Margarita Grilled Chicken

Usually around March I start really craving summer and all that comes with it. I like to make a grilled dish that reminds me that summer is coming soon. This...
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Baked Stuffed Papaya

Baked Stuffed Papaya

Usually I eat papaya plain, but the one I brought home the other day was so firm and big that it was just too perfect for stuffing. I had seen...
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Asian Jerk Red Snapper

Asian Jerk Red Snapper

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Mojito Jerk Chicken

Mojito Jerk Chicken

We've all heard of Tequila Lime Chicken. I wanted a variation with the jerk chicken and decided to try it with rum and jerk seasoning. It has a nice kick...
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Trinidadian Pork Curry

Trinidadian Pork Curry

I found this recipe in an international cooking magazine and made it tweaking it ever so slightly. I hope this will make up for my past entry which wasn't too...
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Jamaican Red Bean Soup

Jamaican Red Bean Soup

This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!"
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