JERK SEASONING (Net Wt. 21g)

R E C I P E S

To prepare as Jerk Chicken Kabobs, soak 8 wood skewers in water for ten minutes.  Toss cubed chicken with some Jerk Seasoning and rub until evenly coated.  Assemble the kabobs by threading the chicken pieces, along with pieces of bell peppers, red onion, and pineapple.  Drizzle prepared skewers with a little olive oil. Grill on medium direct heat for about 8-10 minutes, rotating often.  Transfer to a platter and tent loosely with foil for about 10 minutes.  Garnish with fresh chopped cilantro. Use leftovers to prepare as Jerk Chicken Wraps: tortilla, lettuce, avocado, Greek yogurt, etc.

To prepare as Jerk Pork, add 1 1/2 tablespoons of Jerk Seasoning and 1/2 tablespoon kosher salt to 3 1/2 pounds pork shoulder (cut into 2-inch chunks). Rub onto meat evenly, cover and refrigerate overnight.  Preheat oven to 300 degrees F.  Add meat to a Dutch oven and add juice of 1 small orange and 1 lime.  Add the citrus peels as well as about 2 cups of water (just enough to barely cover the meat). Cover with lid and place in oven for 2 hours, stirring halfway.  Uncover, use a fork to break the pieces into smaller chunks and then let it cook for another hour. Remove from oven. Ladle out most of the juice and add to a small saucepan.  Simmer briskly until it has thickened to a sauce.  Drizzle over meat and serve.

To prepare as Jerk Shrimp, pat dry raw shrimp and sprinkle with some Jerk Seasoning; rub to evenly coat.  Drizzle with a little olive oil and cook.

To prepare as Jerk Chicken Sliders, rub 3 boneless skinless chicken thighs with some Jerk Seasoning.  Let sit 15 minutes before grilling.  Drizzle chicken with some olive oil.  Grill chicken until done.  Cut thighs in half so they’ll fit on slider buns.  Assemble sliders with one piece of chicken and top with mango chutney or mango salsa.

To prepare as Jerk Popcorn, air pop 1/3 cup popcorn kernels into a large bowl that has a lid. Drizzle with 2 tablespoons neutral tasting oil, place lid on tightly, and shake to coat. Sprinkle 1 tablespoon of Jerk Seasoning and shake to coat.

This product was produced at a Licensed Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.