Spicy Jerk Dust
Recipes
1.
Garlic-And-Chili-Rubbed Steaks
Ingredients
2 tb
Chili powder
2 lg
Garlic
cloves; chopped and ground to a paste with 1 teaspoon
salt
1/2
Spicy
Jerk Dust Packet
3/4 ts
Sugar
3 1/2 tb
Worcestershire sauce
Four; (1-inch-thick) strip; or shell
steaks
Instructions
In a small bowl stir together chili powder, garlic paste,
Spicy Jerk Dust,
and sugar and stir in Worcestershire sauce to make a paste. Arrange
steaks on a plate large enough to hold them in one layer and rub both
sides of steaks with chili paste. Transfer steaks to a large sealable
plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2
days. Prepare grill. Grill steaks on an oiled rack set 5 to 6 inches
over glowing coals 5 minutes on each side for medium-rare.
(Alternatively, steaks may be grilled in a hot well-seasoned large
ridged grill pan over moderately high heat.) Transfer steaks to plates
and let stand 5 minutes. Serves 4.
2.
Our
Master Chef's Pasta Salad
Ingredients
-- DRESSING --
6 tablespoon
Basil
diced
3 cloves
Garlic
Freshly
ground pepper
,
Salt
to taste
1
Spicy Jerk Dust Packet
4 tablespoon
Extra virgin olive oil
1 package
Rotini
(Tri-color) small box
1
package Buffalo
Mozzerella
freshly packed in water
1 can Button
mushrooms
drained
1 whole
Red bell pepper
diced
1 whole
Yellow bell pepper
diced
1 whole Green
bell pepper
diced
-- OPTIONAL --
1 can
Olives
(black or green) sliced
1 whole
Cucumber
peeled, seeded and diced
Instructions
Bring large stockpot of water
to a rolling boil. Boil rotini until just cooked, approximately 10
minutes. Drain and wash with cold water. (If not fully cooked yet, wash
with warm water to allow pasta to continue to cook.)
Prepare dressing.
It's a very simple olive oil combination with pressed garlic, with salt
and pepper to taste.
In a large bowl, dump drained rotini. Add all
other ingredients including the Spicy Jerk Dust, and toss with dressing. Serve room temperature.
3.
Oven Roasted Potatoes
Ingredients
1/8 cup
olive oil
1 tablespoon
garlic
minced
1/2 teaspoon
dried
basil
1/2 teaspoon dried
marjoram
1/2 teaspoon dried
dill
weed
1/2 teaspoon dried
thyme
1/2 teaspoon dried
oregano
1/2 teaspoon dried
parsley
1/2
packet
Spicy Jerk Dust
1/2 teaspoon
salt
4 large
potatoes
peeled and cubed
Instructions
Preheat
oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil,
marjoram, dill weed, thyme, oregano, parsley, Spicy
Jerk Dust,
and salt. Stir in potatoes until evenly coated. Place potatoes in a
single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven,
turning occasionally to brown on all sides.
4.
Pico De Gallo
Ingredients
2 1/4 lb
Tomatoes;
seeded, finely
1 lg
Onion;
finely chopped
3/4 cup
Fresh
cilantro;
chopped
5 lg
Garlic
cloves; minced
3 lg
Jalapeno
chile pepper;
3 tb
Fresh
lime juice
1 ts Ground
cumin
1 Spicy Jerk Dust Packet
1 ts
Salt
2 tb
Extra virgin olive oil
Instructions
Combine all ingredients in bowl. Season with salt and pepper. Cover;
chill at least 1 hour before serving.
5.
Scrambled Eggs
Ingredients
2 lg
Eggs
1/2 oz
Butter
1/2
packet Spicy Jerk Dust
Instructions
1. Break the eggs into a small bowl and use a fork to lightly blend the yolks into the whites, whisking gently. Add Spicy Jerk Dust.
2. Take a small, heavy-based saucepan and place on a medium heat. Add half the butter to the pan and swirl it round so the base and about 1"/2.5cm of the sides of the pan are moistened.
3. When the butter has melted and is just beginning to foam, pour in the beaten eggs.
4. With a wooden fork or spoon with a point, start stirring briskly using backwards and forwards movements all through the liquid egg, getting into the corners of the pan to prevent it from sticking. Dont turn the heat up or the eggs will become flaky and dry.
5. Cook the egg until you see three quarters of the egg is a creamy, solid mass and a quarter is still liquid.
6. Remove the pan from
the heat, add the rest of the butter and scramble with the fork or
spoon. The eggs will carry on cooking in the heat from the pan. As soon
as there is no liquid egg left, serve the scrambled eggs immediately.