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Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise


Ingredients

Orange-chipotle mayonnaise

  • 3 tablespoons orange juice
  • 1 tablespoon minced canned chipotle chilies*

Jerk sauce

  • 1 bunch green onions, coarsely chopped (about 1 1/2 cups)
  • 1 tablespoon chopped fresh thyme
  • 1 small habañero chili or 2 medium jalapeño chilies, seeded, chopped
  • 1/2 cup (packed) golden brown sugar
  • 1 teaspoon ground allspice
  • 2 pounds ground beef (15% fat)
  • 6 sesame-seed hamburger buns, toasted

Recipe Preparation

For orange-chipotle mayonnaise

  • Mix all ingredients in small bowl. Season to taste with salt and pepper.

For jerk sauce

  • Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.

  • Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.

  • Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.

  • Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.

Recipe by Automatic Slim s Tonga Club Memphis TNReviews Section

No sleep

Poor guy looked horrible when he woke up this morning. Around 11 he crawled out of bed, saying he'd fallen asleep about 5am. We went to the couch and somehow started talking about everything. He said he had too many thoughts going through his head and needed some answers as to what was going on.

I told him I was working on getting the house list, completing repairs, etc. I'm also working full time, while running a business, meanwhile he currently doesn't have much on his plate so I told him if he was so worried about settling things- he could file and try to get some of those answers he needed. I told him with all I had going on, I simply wasn't in a hurry. We cried. we talked. He said if I'm going to owe you money for the next 2.5 years I'd like to know how much that will be? I said well, I can't give you those answers, so again, if you want to know, call an attorney and start the process. We discussed again if lawyers were the best route to go and I know in my heart it is. Last time we talked he said that he didn't feel he owed me alimony because I wasn't a good enough wife basically. Emotionally and mentally, I just can't endure those kinds of conversations anymore so I just won't have any part of that. I'm not going to sit by while he decides what he thinks he owes me based on his interpretation of 'how good of a wife I've been.' That's just total bullshit. I'm pretty sure if you ask any ex-husband they'll say their ex-wives don't deserve a dime, which is why there are laws around this sort of thing. It was a pretty civil conversation overall.

When he started to get sad and angry, as he always does, to try to get back on top-- he lashed out and asked What was going to happen to Stressed Mamas? I said, what do you mean? He said, well you started it while we were married so I own half. I told him cool, the attorneys can deal with that too. Not allowing him to get a rise out of me which is exactly what he wants. I simply can't be cut any lower, which he continues to try to do. Does he really want half of my business? It's fucking ridiculous.

I just can't. I can't watch him punch his way out of these corners anymore, it's sad. Just really sad that he just tries and tries to hurt me, I wonder where he learned that.


Unique Grill Recipes

5 slices bacon, diced
½ cup chopped onion
¼ cup chopped green pepper
1 14.5-ounce can diced tomatoes
¼ teaspoon chili powder
¼ teaspoon paprika
1/8 teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
10 hot dogs or knockwurst
10 hot dog buns, split
NOTE: 1-1/2 teaspoons Creole seasoning blend may be substituted for the listed seasonings.

  1. Cook bacon over medium heat in a heavy skillet. Cook until crisp. Remove and reserve bacon.
  2. Drain all but 2-teaspoons bacon drippings. Add onion and green pepper and cook until soft. Stir in diced tomatoes, all spices and seasonings. Reduce heat, cover and gently simmer for 15 minutes.
  3. Preheat a gas, charcoal or electric grill for the direct grilling method, using medium heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from the heat. Cook hot dogs/wurst over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes.
  4. During last 3-4 minutes, open hot dog buns and lightly toast buns over indirect heat.
  5. Place hot dogs/wurst into heated buns. Ladle Creole Sauce over hot dogs/wurst. Sprinkle with chopped reserved bacon.

Recipe courtesy of the American Meat Institute.

Grilled Hot Dog and Fruit Kabobs – YIELD: 6 to 8

Ingredients:

1 medium tart crisp apple (such as Gala), quartered and cored
1 medium crisp pear, quartered and cored
1 (8-ounce) can pineapple chunks in natural juices
1/2 cup sweet honey mustard, DIVIDED
1 (16-ounce) package hot dogs, cut in 1 and ½ -inch pieces
8 (12-inch) metal or wooden skewers (if using wooden, soak in cold water for 30
minutes)
1 tablespoon honey

  1. Cut apple and pear quarters into thick wedges. Then cut each wedge in half.
  2. Measure 2 tablespoons pineapple juice and reserve in a small bowl. Pour pineapple chunks and remaining juice into a 9 X 12-inch pan. Add apples and pears to juice and toss to coat all surfaces. (This will prevent the fruit from turning brown). Add 1/4-cup mustard and hot dog pieces. Stir to coat all surfaces.
  3. Alternately thread hot dogs, apples, pears and pineapple on skewers. Liberally brush assembled kabobs with mustard mixture.
  4. Mix remaining 1/4 cup mustard with honey and reserved 2 tablespoons pineapple juice. Save for a dipping sauce.
  5. Preheat a gas, charcoal or electric grill, to cook kabobs using the direct heat method. Cook, using medium-high heat, about 5 inches from heat. Turn a quarter of a turn every 2 to 2 ½ minutes. Cook until hot dogs reach an internal temperature of 165 degrees F, about 8 to 10 minutes.
  6. Serve kabobs with mustard dipping sauce.

Recipe and photo courtesy of the American Meat Institute.

Sausage and Vegetable Kebabs with Mustard Sauce PORTION: 4 entrees

Ingredients:

4 12-inch wooden skewers, soaked in water for 30 minutes
2 Tbsp. white wine vinegar
1 Tbsp. olive oil
2 Tbsp. Dijon mustard
1 tsp. coarsely ground black pepper
1 pound FRESH BRATWURST OR ITALIAN SAUSAGE LINKS, cut into 3⁄4 inch slices (slice through the casings)
1 large red bell pepper, washed, seeded, de-ribbed and cut into 1 inch squares
1 small zucchini, washed, ends removed and cut into 3⁄4 inch slices
12 firm cherry or grape tomatoes, washed

  1. Mix the vinegar, olive oil, mustard, and pepper together in a small bowl.
  2. On each skewer, alternately thread the sausage and vegetable chunks, beginning and ending each skewer with red pepper cubes. Leave a small space between the sausage pieces so the sausage will cook through.
  3. Brush the mustard mixture onto the sausage and vegetables.
  4. Prepare the grill and set to a medium heat. Grill the kebabs on an oiled rack, about 6-8 inches from the heat. Using tongs, turn the skewers every 5 minutes and continue to cook for a total of 18 to 20 minutes, or until the sausage is cooked through to 160 degrees F. internal temperature.

Recipe and photo courtesy of the American Meat Institute.

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise Makes 4 SERVINGS

Ingredients:
2 pounds ground beef (15% fat)
6 sesame-seed hamburger buns, toasted
1 onion, thinly sliced
3 tomatoes, sliced
6 romaine lettuce leaves

Orange-chipotle mayonnaise
1 cup mayonnaise
3 tablespoons orange juice
1 tablespoon minced canned chipotle chilies*

Jerk sauce
1 bunch green onions, coarsely chopped (about 1 1/2 cups)
1 tablespoon chopped fresh thyme
1 hot jabonero or 2 hot jalapeno chilies, seeded, chopped
1 garlic clove, peeled
1/2 cup (packed) golden brown sugar
1/2 cup vegetable oil
1/2 cup soy sauce
1 teaspoon ground allspice

Directions:
For orange-chipotle mayonnaise:
Mix all ingredients in small bowl. Season to taste with salt and pepper.

For jerk sauce:
Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients process until almost smooth. Season with salt and pepper.

Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat let stand 20 minutes.

Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.

Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.

* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.


Texas Master Recipes

5 slices bacon, diced
½ cup chopped onion
¼ cup chopped green pepper
1 14.5-ounce can diced tomatoes
¼ teaspoon chili powder
¼ teaspoon paprika
1/8 teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
10 hot dogs or knockwurst
10 hot dog buns, split
NOTE: 1-1/2 teaspoons Creole seasoning blend may be substituted for the listed seasonings.

Directions:

Cook bacon over medium heat in a heavy skillet. Cook until crisp. Remove and reserve bacon.
Drain all but 2-teaspoons bacon drippings. Add onion and green pepper and cook until soft. Stir in diced tomatoes, all spices and seasonings. Reduce heat, cover and gently simmer for 15 minutes.
Preheat a gas, charcoal or electric grill for the direct grilling method, using medium heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from the heat. Cook hot dogs/wurst over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes.
During last 3-4 minutes, open hot dog buns and lightly toast buns over indirect heat.
Place hot dogs/wurst into heated buns. Ladle Creole Sauce over hot dogs/wurst. Sprinkle with chopped reserved bacon.Recipe courtesy of the American Meat Institute.

GRILLED HOT DOG AND FRUIT KABOBS – YIELD: 6 TO 8

Ingredients:

1 medium tart crisp apple (such as Gala), quartered and cored
1 medium crisp pear, quartered and cored
1 (8-ounce) can pineapple chunks in natural juices
1/2 cup sweet honey mustard, DIVIDED
1 (16-ounce) package hot dogs, cut in 1 and ½ -inch pieces
8 (12-inch) metal or wooden skewers (if using wooden, soak in cold water for 30
minutes)
1 tablespoon honey

Directions:

Cut apple and pear quarters into thick wedges. Then cut each wedge in half.
Measure 2 tablespoons pineapple juice and reserve in a small bowl. Pour pineapple chunks and remaining juice into a 9 X 12-inch pan. Add apples and pears to juice and toss to coat all surfaces. (This will prevent the fruit from turning brown). Add 1/4-cup mustard and hot dog pieces. Stir to coat all surfaces.
Alternately thread hot dogs, apples, pears and pineapple on skewers. Liberally brush assembled kabobs with mustard mixture.
Mix remaining 1/4 cup mustard with honey and reserved 2 tablespoons pineapple juice. Save for a dipping sauce.
Preheat a gas, charcoal or electric grill, to cook kabobs using the direct heat method. Cook, using medium-high heat, about 5 inches from heat. Turn a quarter of a turn every 2 to 2 ½ minutes. Cook until hot dogs reach an internal temperature of 165 degrees F, about 8 to 10 minutes.
Serve kabobs with mustard dipping sauce.
Recipe and photo courtesy of the American Meat Institute.

SAUSAGE AND VEGETABLE KEBABS WITH MUSTARD SAUCE PORTION: 4 ENTREES

Ingredients:

4 12-inch wooden skewers, soaked in water for 30 minutes
2 Tbsp. white wine vinegar
1 Tbsp. olive oil
2 Tbsp. Dijon mustard
1 tsp. coarsely ground black pepper
1 pound FRESH BRATWURST OR ITALIAN SAUSAGE LINKS, cut into 3⁄4 inch slices (slice through the casings)
1 large red bell pepper, washed, seeded, de-ribbed and cut into 1 inch squares
1 small zucchini, washed, ends removed and cut into 3⁄4 inch slices
12 firm cherry or grape tomatoes, washed

Directions:

Mix the vinegar, olive oil, mustard, and pepper together in a small bowl.
On each skewer, alternately thread the sausage and vegetable chunks, beginning and ending each skewer with red pepper cubes. Leave a small space between the sausage pieces so the sausage will cook through.
Brush the mustard mixture onto the sausage and vegetables.
Prepare the grill and set to a medium heat. Grill the kebabs on an oiled rack, about 6-8 inches from the heat. Using tongs, turn the skewers every 5 minutes and continue to cook for a total of 18 to 20 minutes, or until the sausage is cooked through to 160 degrees F. internal temperature.
Recipe and photo courtesy of the American Meat Institute.

JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE MAKES 4 SERVINGS

Ingredients:

2 pounds ground beef (15% fat)
6 sesame-seed hamburger buns, toasted
1 onion, thinly sliced
3 tomatoes, sliced
6 romaine lettuce leaves

Orange-chipotle mayonnaise

1 cup mayonnaise
3 tablespoons orange juice
1 tablespoon minced canned chipotle chilies*

JERK SAUCE

1 bunch green onions, coarsely chopped (about 1 1/2 cups)
1 tablespoon chopped fresh thyme
1 hot jabonero or 2 hot jalapeno chilies, seeded, chopped
1 garlic clove, peeled
1/2 cup (packed) golden brown sugar
1/2 cup vegetable oil
1/2 cup soy sauce
1 teaspoon ground allspice

Directions:

For orange-chipotle mayonnaise:
Mix all ingredients in small bowl. Season to taste with salt and pepper.

For jerk sauce:

Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients process until almost smooth. Season with salt and pepper.

Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat let stand 20 minutes.

Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.

Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.

* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.


Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise - Recipes

1 (1 pound) pork tenderloin
2-3 teaspoons Spice Market Citrus Herb Blend
½ teaspoon salt
1 teaspoon olive oil
2 cloves garlic, crushed (optional)
Cut pork crosswise into 12 slices.

Place each slice between two Sheets of heavy-duty plastic wrap, and flatten to ¼ inch thickness Using the heel of your hand or a meat mallet. Combine the Remaining ingredients and rub over both sides of pork slices. Place under broiler for 3 to 4 minutes on each side or until Done.

1 medium sweet potato, peeled & cut into small pieces
2 cans (8 oz. each) tropical fruit salad, drained
2 tablespoons honey½ teaspoon Spice Market ground ginger
½ teaspoon Spice Market ground cinnamon
¼ teaspoon salt
4 foil sheets (approx.12&rdquo x 12&rdquo each)
4 boneless pork loin chops1-2 teaspoons Spice Market Jamaican Jerk Seasoning (or to taste)

Preheat oven to 400 degreesCombine first 6 ingredients. Divide the sweet potato mixture evenly on the foil squares. Coat both sides of pork chops with Jamaican Jerk seasoning. Lay pork chops on top of mixture on foil. Seal foil packets and place on baking sheet.Bake 30 to 35 minutes or until sweet potatoes are tender and pork chops are cooked thoroughly.

For Gourmet Steak Burgers, use :
1 lb. ground beef
¼ cup dry bread crumbs
2 Tablespoons Worcestershire Sauce
1-2 teaspoons Spice Market Steak Seasoning

Mix well and form each burger around a cold pat of butter. Grill to desired doneness.

For That Special Steak, use:
1 Tablespoon Spice Market Steak Seasoning
1 Tablespoon light brown sugar
½ teaspoon oregano
1-1 ½ lb. of steak, such as sirloin, New York Strip or Porterhouse

Blend first three ingredients. Rub over surface of steak. Grill to desired doneness. Another tip : Try Spice Market Steak Seasoning in your next meatloaf &ndash also sprinkle on sliced fresh tomatoes!

Six medium onions, thinly sliced
3 Tablespoons butter
¼ cup dry white wine
6 cups beef broth made with Spice Market Beef Base
½ cup shredded Swiss cheese Sliced French bread, broken into 1-inch chunks 2 Tablespoons grated Swiss Cheese Salt and Pepper to taste Saute the onions in the butter in a large kettle over medium heat for 7 to 8 minutes or until lightly browned. Stir in the wine and broth. Simmer, covered, for 30 minutes. Taste the soup and salt and pepper if desired. Place 6 ovenproof ceramic soup bowls on a baking sheet. Pour in the soup, dividing the onions evenly. Stir in the shredded cheese. Place 2 to 3 pieces of bread in each soup bowl. Sprinkle with the grated cheese when the bread floats to the surface. Bake at 325 degrees for 20 minutes. Broil just until the cheese melts. Six servings

6 ounces spaghetti
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
¾ cup celery, chopped
¾ cup carrots, chopped
2/3 cup tomato paste
1 cup water
1 tablespoon Spice Market Southwest Seasoning
1 tablespoon Worcestershire sauce
2 teaspoons sugar
¾ teaspoon salt
¼ pound cheese, grated

Cook spaghetti. (Do not overcook &ndash allow for baking time) Brown meat, onions and garlic, then add celery and carrots and seasonings. Cook until vegetables are crisp tender. Combine cooked spaghetti and meat and vegetable mixture. Place in baking pan and top with grated cheese. Bake 30 to 35 minutes in 325 degree oven.

2 cups rice &ndash uncooked
Approximately 1 lb. chicken breast tenders
2 Tablespoons all-purpose flour Salt & Pepper to taste Cooking Spray
1 Tablespoon vegetable oil
2 medium green peppers &ndash cut into strips
1 Tablespoon minced garlic (can use dried garlic)
½ cup chicken broth (made with The Spice Market Chicken Base)
1/3 cup orange marmalade
1 teaspoon The Spice Market Curry Powder

Cook rice according to package directions. While rice cooks, combine chicken, flour, salt and pepper in a Zip Lock bag. Seal bag and shake gently to coat chicken. Coat non-stick skillet with cooking spray. Add oil. Place over medium-high heat until hot. Add pepper strips and garlic. Cook, stirring constantly 1 minute. Add chicken and cook, stirring constantly about 6 minutes or until chicken is slightly browned. Add chicken broth, marmalade and curry powder. Cook 5 minutes or until chicken is done, stirring often. Serve over rice.

4 boneless, skinless chicken breast halves
1-1/2 tsp. Spice Market Herbs de Provence
1 cup sliced fresh mushrooms
1 medium onion chopped
1 to 2 fresh garlic cloves &ndash minced
1 Tbl. butter

Assemble each chicken breast on a piece of foil (about 12&rdquo square) that has been sprayed with a cooking spray. Sprinkle the Herbs de Provence over chicken breasts. Evenly divide the mushrooms, onions and garlic and put on top of each bundle and dot with butter. Salt and pepper to taste. Bake at 350 degrees for about 1 to 1-1/2 hour.

Serve with lots of plain rice, to soak up the delicious sauce.
½ cup flour
1 teaspoon salt
½ teaspoon Spice Market Orange Pepper (or to taste)
1-1/2 &ndash2 pounds chicken, cut in pieces
¼ cup vegetable oil
1/2 cup orange juice
1-8-1/2 oz. can crushed pineapple
¾ cup dry sherry or any white wine
½ cup raisins, preferably golden
½ cup sliced almonds
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons sugar, optional.

Preheat oven to 325 degrees. Mix flour, salt, and orange pepper and dredge chicken pieces in mixture. Brown chicken pieces in hot oil, then arrange them in a shallow baking dish. Mix together the juice, pineapple, sherry, raisins, almonds, cinnamon, and cloves. Taste sauce and add sugar if desired. Pour the mixture over the chicken pieces. Bake chicken for 30-45 minutes, basting several times. Increase temperature to 350 degrees and bake 15 minutes longer check frequently to avoid over-browning.

¼ cup lime juic
1/3 cup olive oil
1 teaspoon Spice Market Gourmet Garlic
1 teaspoon crushed dried cilantro leaves
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
1-1/2 pounds boneless, skinless chicken breasts

In a glass dish or large self-closing plastic bag, combine ingredients. Add chicken, turn and coat. Refrigerate at least 15 to 20 minutes or longer if there is time. Remove from marinade and grill or broil. Test chicken for doneness: No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Whole or bone-in chicken should reach an internal temperature of 180 degrees F., and boneless chicken should be cooked to 165 degrees F.

2 teaspoons Spice Market Bread Dip Mix (or to taste)
½ teaspoon Spice Market Ground Black Pepper
½ teaspoon Spice Market Kosher Salt
4 boneless chicken breasts
½ cup apricot jam
2 Tablespoons fresh lemon juice
2 teaspoons Dijon mustard

Mix Bread Dip Mix, Salt, Black Pepper, and rub mixture over chicken cover and refrigerate about 2 hours. Bake chicken at 350º about 25 minutes. Meanwhile, mix apricot jam, lemon juice, and mustard. Brush mixture over chicken bake about 20 minutes longer, or until done.

1 cup lime juice
2 tsp. honey
2/3 cup water
1 Tbls. Spice Market Lime Pepper
1 tsp. dried thyme
2 Tbls. vegetable oil
1 Tbls. fresh ginger, grated
3 pounds chicken pieces

Combine all ingredients, except chicken.. Pour half the marinade over chicken and chill overnight, reserving remaining marinade for basting. Preheat oven to 325 degrees. Drain marinade and discard. Bake chicken in preheated oven1 hour and 25 minutes, basting with reserved marinade every 20 minutes. Chicken can also be cooked on grill.

2 (6 oz.) salmon filets
Cooking spray
1 Tbl. Spice Market Blackening Seasoning

Spray salmon evenly with cooking spray. Sprinkle salmon evenly with Blackening Seasoning. Spray a skillet with cooking spray and heat over medium-high heat. Place salmon in skillet. Cook 4 to 6 minutes on each side or to desired doneness.
Mango Salsa
: 1 large ripe mango, peeled and coarsely chopped, or 1 cup chopped jarred mango. ¼ cup finely chopped purple onion 2 Tbls. chopped fresh cilantro 1 Tbl. chopped fresh mint 3 Tbls. orange juice 1 jalapeno pepper, seeded and minced ¼ tsp. ground cumin ¼ tsp. salt Stir together all ingredients. Cover and chill, if desired.

Yield: 1 cup Serve with steamed green beans and sliced tomatoes &ndash Yummy!

2 Tbls. lemon juice
1 Tbl. low-sodium Worcestershire sauce
6 (4 oz. ) salmon filets
2 Tbls. soft French bread crumbs
2 Tbls. grated Romano cheese
2 teaspoons minced garlic
2 teaspoons Spice Market Lemon Herb Seasoning
Butter-flavored vegetable cooking spray
1 Tbs. reduced-calorie margarine
Fresh oregano sprigs (optional)

Combine lemon juice and Worcestershire sauce in a small bowl. Place filets in an 11 x 7 x 2 inch baking dish pour lemon juice mixture over filets. Cover and marinate in refrigerator for 1 hour. Combine bread crumbs and next 5 ingredients in a small bowl set aside. Remove filets from marinade discard marinade. Coat a large nonstick skillet with cooking spray. Add margarine. Place over medium-high heat until margarine melts. Add filets, and cook 1 to 2 minutes on each side or until lightly browned. Transfer filets to an 11 x 7 x 2 inch baking dish coated with cooking spray. Sprinkle bread crumb mixture evenly over filets. Bake, uncovered at 400 degrees F. for 15 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter. Garnish with fresh oregano sprigs, if desired.

171 calories per serving

½ cup chopped yellow onion
½ cup chopped green pepper
1 clove of garlic, minced ¼ cup butter
2 Tablespoons Spice Market Italian Seasoning
¼ cup red wine
¼ cup flour
1 cup tomato juice
2 teaspoons sugar Salt and pepper to taste
10 (16 to 20 count) shrimp, peeled, deveined
10 medium sea scallops
2 Tablespoons butter
8 ounces spaghetti, cooked, drained

Saute&rsquo the onion, green pepper and garlic in ¼ cup butter in a saucepan until tender. Stir in the Italian Seasoning and wine. Cook until reduced by ½. Stir in the flour. Add the tomato juice. Cook until thickened, stirring constantly. Simmer for 30 minutes. Add additional flour if needed for the desired consistency. Season with sugar, salt and pepper. Saute&rsquo the shrimp and scallops in 1 tablespoons butter in a saute&rsquo pan until cooked through. Add to the sauce. Simmer for 2 minutes. Serve over the pasta.

Nonstick vegetable oil spray
½ cup chopped shallots
¼ cup drained capers
1 tablespoon dried dill weed
One 1-1/4 lb. skinless center-cut salmon filet
1 tablespoon Spice Market Lemon Pepper
2 tablespoons (1/4 stick) butter Lemon wedges

Preheat oven to 425 ° F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon seal. Bake salmon just until opaque in center, about 28 minutes. Open foil transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve with buttered linguine.

by Customer, Mary Connelly

1 Tablespoon olive oil
2-3 Tablespoons Spice Market OrangeChipotle Seasoning 1-lb. shelled raw shrimp (or 4 chicken breasts)
1-11 oz. can sweet corn (drained)
½ cup chopped celery
¼ cup chopped green onions Cherry tomatoes, cut in ½
Dressing:
1/3 Cup olive oil
2-3 Tablespoons balsamic vinegar
2-3 Tablespoons Spice Market Orange Chipotle Seasoning
2-3 Tablespoons Dijon mustard Honey to taste

Marinate shrimp (or chicken) in olive oil and chipotle seasoning. Grill shrimp 6-7 minutes in a grill basket. (Grill chicken until done and cut into bite size pieces.) In a large bowl combine shrimp (or chicken), corn, onion, celery, and tomatoes. Mix dressing in a jar with a lid and shake until blended. Pour over salad and mix before serving. Serve on lettuce leaves

2 to 2-1/2 pounds red potatoes, washed
3 tablespoons
olive oil, enough to coat potatoes
2 tablespoons Spice Market Lavender Herb Salt
1 teaspoon Spice Market Black Pepper

Cut potatoes into wedges and put onto cookie sheet that has been lined with foil. Coat potatoes in oil. Toss with Lavender Herb Salt and pepper. Bake in a 450 degree oven for about 25 minutes, turning once.

1 Tablespoon olive oil
2-3 Tablespoons Spice Market OrangeChipotle Seasoning
1-lb. shelled raw shrimp (or 4 chicken breasts)
1-11 oz. can sweet corn (drained)
½ cup chopped celery
¼ cup chopped green onions
Cherry tomatoes, cut in ½
Dressing:
1/3 Cup olive oil
2-3 Tablespoons balsamic vinegar
2-3 Tablespoons Spice Market Orange Chipotle Seasoning 2-3 Tablespoons Dijon mustard Honey to taste

Marinate shrimp (or chicken) in olive oil and chipotle seasoning. Grill shrimp 6-7 minutes in a grill basket. (Grill chicken until done and cut into bite size pieces.) In a large bowl combine shrimp (or chicken), corn, onion, celery, and tomatoes. Mix dressing in a jar with a lid and shake until blended. Pour over salad and mix before serving. Serve on lettuce leaves.

LIME PEPPER BEAN SALAD

1 LB. Garbanzo beans, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
½ cup celery, small diced
1 cup red bell pepper, diced
1 cup green pepper, diced
½ cup red onion, diced
½ tsp. minced garlic
2-1/2 tsp. Spice Market Lime Pepper
½ tsp. Spice Market ground cumin
¼ cup fresh, chopped cilantro
2 Tbls. Lime juice
1-1/2 Tbls.
Olive oil (6 Servings)

Combine garbanzo beans, black beans, celery, peppers and onion in large bowl. Whisk together minced garlic, Spice Market Lime Pepper, Spice Market ground cumin,cilantro, vinegar, lime juice and olive oil in small bowl. Pour dressing over beanmixture stir well to combine. For best results, chill at least one hour before serving.

1 head garlic (10 to 14 cloves)
Olive oil
2/3 cup nonfat mayonnaise
1 tsp. Spice Market Greek Seasoning
4 cans (15-1/2 oz. each) yellow and white corn, drained
1-1/2 cups chopped red pepper
1 cup chopped green onions
¼ cup chopped fresh parsley

Preheat oven to 400 degrees. Trim top off garlic head. Place on aluminum foil drizzle with oil. Wrap and bake 1 hour. Cool completely. Press garlic pulp out of each clove mash in small bowl. Add mayonnaise and seasoning stir until mixed. Combine corn, red peppers and onions stir in dressing. Sprinkle with parsley

2 medium zucchini, cut in ½ inch thick lengthwise slices
2 medium green bell peppers, halved and seeded
1 medium eggplant, cut in ½ inch thick crosswise slices
1 large red onion, cut in ½ inch thick slices
2 tablespoons olive oil, divided
Warm Orange Vinaigrette (recipe follows)

Lightly brush vegetables with 1 tablespoon of oil. Grill 4-5 inches from heat until vegetables are tender, about 10 minutes, turning and brushing with remaining 1 tablespoon of oil after 5 minutes. Place vegetables on a cutting board cool slightly. Cut into bite-size pieces place in a serving bowl and toss with Warm Orange Vinaigrette.

Makes 6 cups (4 servings)

Warm Orange Vinaigrette
2 tablespoons olive oil
½ teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons orange juice
1 tablespoon cider vinegar
½ teaspoon Orange Pepper

In a small sauce pan over medium-low heat, heat oil, cumin and coriander, stirring occasionally until fragrant, about 1 minute. Remove from heat stir in orange juice, vinegar, salt and orange pepper. Makes about 1/3 cup.

1-1/2 quarts rinsed salad greens, (spinach, endive, assorted lettuces)
2 cups cut fresh vegetables (cucumber, green pepper, celery, tomato and/or carrots)
½ cup slivered almonds, toasted

Toss salad greens, vegetables and nuts with dressing (below) and serve. GREEN GODDESS DRESSING: 1 Tbl. Spice Market Lemon Dill Dip Mix 1 Tbl. white wine vinegar 2 tsp. dried chives 1 tsp. minced garlic 1 tsp. dried tarragon ½ tsp. sugar 1 cup plain yogurt Combine ingredients and refrigerate for a short while to let flavors blend.

2 Lbs. potatoes, cooked and cubed
½ cup mayonnaise
¼ cup Dijon mustard
3 green onions, chopped
¼ cup cilantro, chopped
½ jalapeno pepper, finely chopped
2 Tbls. lime juice
1 tsp. grated lime peel
1 garlic clove, minced 1 tsp. Spice Market Lime Pepper

Combine mayonnaise, mustard, green onions, cilantro, lime juice, lime peel, garlic and Spice Market Lime Pepper. Toss with warm potatoes.

14 ounces dried navy beans
1 cup chopped onions
1 cup chopped leeks
1 cup chopped celery
1 clove of garlic, crushed
14 cups of water Spice Market Ham Base (mix 2 Tbl. to 4 cups water and add near the end of cooking time)
3 medium potatoes
chopped 1 carrot, peeled and chopped
1 (14 oz.) can tomatoes
Pepper to taste Rinse and sort the beans.

Combine with water to cover in a bowl. Let stand for 8 hours. Drain the beans. Combine with the water in a large saucepan. Simmer until the beans are partially cooked. Cook the onions, leeks, celery and garlic in small amount of oil in a skillet over very low heat until tender. Add to the beans. At this time add the Ham Base &ndash 2 Tbl. ofHam Base to 4 cups water. Bring the soup to a boil. Add the potatoes and carrot, Cook for 1 hour or until the beans are tender. Add the tomatoes, and pepper to taste. Cook until heated through. Garnish with parsley and croutons.

6 medium onions, thinly sliced
3 Tablespoons butter
¼ cup dry white wine
6 cups beef broth made with Spice Market Beef Base
½ cup shredded Swiss cheese Sliced French bread, broken into 1-inch chunks
2 Tablespoons grated Swiss Cheese
Salt and Pepper to taste.

Saute the onions in the butter in a large kettle over medium heat for 7 to 8 minutes or until lightly browned. Stir in the wine and broth. Simmer, covered, for 30 minutes. Taste the soup and salt and pepper if desired. Place 6 ovenproof ceramic soup bowls on a baking sheet.

Pour in the soup, dividing the onions evenly. Stir in the shredded cheese. Place 2 to 3 pieces of bread in each soup bowl. Sprinkle with the grated cheese when the bread floats to the surface. Bake at 325 degrees for 20 minutes. Broil just until the cheese melts.

1 cup chopped bacon
1/2 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup flour 1
1/2 cups chopped potatoes
3 cups fresh or frozen corn
5 cups chicken stock (made with Spice Market Chicken Base)
1/1/2 cups milk 1 cup cream
Salt and pepper to taste

Saute the bacon in a saucepan until brown and drain. Add the butter and heat until melted. Add the onion and celery. Saute until the vegetables are translucent. Stir in the flour. Cook for several minutes. Add the potatoes, corn, chicken stock and milk. Bring to a boil and reduce the heat. Simmer until the potatoes are tender, stirring frequently. Stir in the cream. Simmer for 10 to 15 minutes. Season with salt and pepper.

½ cup chopped onion
1 clove garlic, minced
1 cup sliced celery
¾ cup sliced carrots
1 cup cubed potatoes
3-1/2 cups vegetable broth made with Spice Market Vegetable Base
1 (17 ounce) can whole kernel corn, drained
¼ cup butter or margarine
¼ cup all-purpose flour
2 cups milk
1 tablespoon prepared mustard
¼ teaspoon white pepper
¼ teaspoon paprika
2 tablespoons diced pimiento
2 cups (8 ounces) shredded Cheddar cheese

Combine first 6 ingredients in a large Dutch oven bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Stir in corn remove from heat. Melt butter in a heavy saucepan over low heat add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve immediately.

½ Cup Spice Market Lavender Sugar
¼ tsp. salt
4 eggs
½ cup granulated sugar
1 cup unsalted butter
1 Tbl. vanilla
¾ cup sour cream
1 tsp. finely grated lemon peel
2-1/2 cups all-purpose flour
1 cup powdered sugar
1 tsp. baking soda
1 Tbl. butter, melted
1 tsp. baking powder
3-4 tsp. lemon juice

Grind or put in blender the lavender sugar (it will be like powdered sugar), pre-heat oven to 325 degrees. Let eggs, the 1 cup butter and sour cream stand at room temperature for 30 min. Grease and flour ( 2) 8x4x2&rdquo loaf pans, set aside. In medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In large bowl, beat the lavender sugar, granulated sugar, 1 cup butter and vanilla with mixer on high speed, until light and fluffy, 4 minutes, scraping sides frequently. Add eggs, one at a time, beating on medium speed 20-30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. (batter will be thick). Stir in lemon peel. Spread in pans. Bake 45 minutes. Cool completely. Mix powdered sugar, 1 Tbl. butter and lemon juice. Spoon over cake. Note: Grind or blend extra lavender sugar and use in whipped cream as a topping for the cake when served.

1-1/8 cups of flour
1 stick of butter
2 pinches SPICE MARKET saffron threads (.250 gr)
½ Tbsp. orange rind
1/3 cup sugar
2 large egg yolks

Let stick of butter soften at room temperature. Work saffron and orange rind into butter. Blend in sugar, then egg yolks, one at a time. Add flour to form soft ball of dough. Cover and refrigerate for at least 3 hours. When ready to bake, remove dough from refrigerator to soften slightly.

Preheat oven to 325 degrees. Pinch off bite size pieces of dough and place on ungreased cookie sheet. When sheet is full, press dough flat with back of metal fork. Bake 10 minutes or until edges begin to brown. Cook on rack. Store in airtight container.

1 (6-inch) vanilla bean
3 cups low fat milk
¼ cup plus
2 Tablespoons sugar
3-1/2 Tablespoons cornstarch
3 Tablespoons water 1 egg yolk, lightly beaten
1 Tablespoon reduced-calorie margarine

Scrape seeds from vanilla bean. Combine vanilla seeds, vanilla bean and milk in a large, heavy saucepan. Bring milk mixture to a boil, reduce heat and simmer uncovered 20 minutes, stirring occasionally. Combine sugar and cornstarch in a bowl. Gradually add water, stirring until smooth add to milk mixture. Remove vanilla bean. Gradually stir ¼ of hot milk mixture into egg yolk add to remaining hot mixture, stirring constantly with a wire whisk. Cook over medium-low heat 20 minutes or until mixture is thickened, stirring frequently. Remove mixture from heat and stir in margarine. Yield: 4 (1/2 cup servings) Calories 191 per serving &ndash Fat 3.4 grams Tip: Rinse and dry vanilla bean and store in sugar to make Vanilla Sugar to use in coffee, cereal, lemonade, as a topper for fruit.

4 medium tomatoes, peeled, seeded and diced
1 fresh jalapeno pepper, seeded, minced
1 medium red onion, minced
1 Tbl. chopped fresh cilantro leaves
½ to 1 tsp. Spice Market Lime Pepper
1 Tbl. lime juice

In a bowl, mix together tomatoes, jalapeno, cilantro, onion, Spice Market Lime Pepper and combine well. Add lime juice and chill before serving. Serve with tortilla chips. Makes about 2-1/2 cups .

The potato flakes make a full-bodied filling, perfect for piping. One basic recipe makes two variations.

1 dozen hard-cooked eggs, peeled
¾ cup light mayonnaise
1 tablespoon Dijon mustard
1-2 teaspoons Market Blend salt and pepper to taste
½ cup instant potato flakes

Cut eggs in half lengthwise. Remove yolks. Process egg yolks, mayonnaise and other ingredients in a food processor until smooth, stopping to scrape down sides. Spoon or pipe filling into egg whites. Cover and chill up to 8 hours. Garnish with fresh dill if desired. Yield: 2 dozen.
Variations:
Bacon-stuffed eggs
: Stir 2/3 cup (8 slices) crumbled cooked bacon, 3 tablespoons pickle relish, and ¼ cup chopped fresh chives into yolk mixture. Proceed as directed.
Shrimp-stuffed eggs
: Stir ¾ pound shrimp, cooked, peeled and chopped 2 tablespoons prepared horseradish and 6 green onions, minced, into yolk mixture. Proceed as directed.

Vanilla Oil: Cut 2 vanilla beans in half lengthwise. Cut each half crosswise into 4 pieces. Combine vanilla beans and 2 cups light olive oil in a small saucepan. Warm oil over low heat for 30 minutes. Cool slightly pour oil through a wire mesh strainer into a container, discarding beans. Use the oil immediately or store in a sealed container in refrigerator up to one month. Let oil return to room temperature, and shake well before using. (Clouding in refrigerator is normal). Use oil for making salad dressing or to saute` meats.

Vanilla Extract: Cut 2-4 vanilla beans in half lengthwise. Combine beans and 2 cups of vodka, bourbon or brandy in a jar seal and store at room temperature for 4-6 weeks. The longer the beans ferment, the stronger the vanilla flavor. You can pour mixture through a strainer, discarding beans, or you can leave beans in the jar. After half the vanilla extract is used, add more vodka, etc. to cover the beans. Extract may be stored indefinitely.

Lemon Vanilla Sugar: Combine 1 vanilla bean, 2 cups granulated sugar, 2 Tablespoons grated lemon rind. Cut the bean lengthwise, scrape vanilla bean seeds into sugar mixture, stir well. Leave the bean in the sugar and store in an airtight container in refrigerator stir well before each use. Stir into lemonade or hot tea, or use as a substitute for sugar in a favorite bread recipe.
Note!
Simmer a bean in the water with pasta or rice. Add extract to citrus-based salads to cut the sharp flavor. Stir it into recipes for vegetables, salad dressings , fish, poultry, and game to enhance the sweetness.


What Cut of Beef Should I Use for My Burger?

The foundation of a hamburger is, of course, the meat. Different cuts have different amounts of fat and flavor. Regular ground beef, a generic category that can be any cut or a combination of several, may by law have as much as 30 percent fat. This isn&apost necessarily a good thing, though—the high percentage of fat can make the burgers greasy. For reference:

Ground chuck has about 20 percent fat.

Ground sirloin has about 15 percent fat.

Ground round has about 11 percent fat, making it a favorite of dieters, but producing less-juicy burgers.

Both Steven Raichlen, host of Barbecue University on PBS, and Chris Schlesinger, coauthor of The Thrill of the Grill and How To Cook Meat, recommend staying in the middle of the spectrum. "I like equal parts chuck and sirloin—the former for flavor, the latter for finesse," says Raichlen. If you&aposre buying preground beef, remember that fat can be trimmed or added during the grinding process—always check the percentage on the label: 15 to 20 percent fat is ideal.

If you can, though, go for freshly ground meat. When beef is ground at processing plants, bacteria on the outside can end up mixed in, which means that the middle of the hamburger should be cooked through in order to kill any microbes. But when a fresh, whole cut of meat is ground to order by a butcher on a clean machine, there&aposs less chance of contamination.


The Piano

Every day when Pierce practices the piano, Havilah joins him. Today she decided to play a tune of her own.



Tuesday, October 23, 2012

TUSCANA STYLE GRILLED VEGGIES Inspired by Zack and Lauren (TOM)

Soon after returning from a wonderful wedding trip, June and I were discussing the great food we enjoyed in Italia. We decided to keep the Tuscany theme going. When you cut the tomatoe it seems to explode into a pomodoro sauce. This is a light but highly flavorful meal. Add a salad or a chunk of bread or both. A glass of vino with this meal is highly recommended. This recipe is for 2 dinners.

HERE IS WHAT YOU WILL NEED FOR THE COATING

1/2 teaspoon fresh Rosemary

8 leaves fresh Italian Parsley

2 tablespoons fresh Chives

Finely chop all the herbs and Garlic. In a cup mix into the oil and set aside

HERE IS WHAT YOU WILL NEED TO GRILL AND FINISH

chunk Parmesian Cheese cut into bit size pieces

3 fresh Italian Parsley leaves

Slice all the vegtables lenghtwise 1/3 - 1/2 of an inch thick except for the fennel and the tomatoe.
Slice the top of the tomatoe and cut the fennel bulb leaving a stalk for each cut. Fire-up the grill.
Liberally coat all the veggies on both sides. Salt and pepper to your liking. Grill the veggies on a medium fire until soft but not mushy. Do not turn the tomato. Plate and top with the chunks of cheese, basil and parsley.


Tuesday, May 27, 2008

Happy Memorial Day!

It's times like this I remember all the members of my own family that have proudly served in the military: my Father and Uncle, both of whom served with the United States Army in Vietnam my paternal Grandfather, who fought for the Communists in the Spanish Civil War (though after the loss, he moved to Cuba and became a dedicated anticommunist) and my Maternal Great-Uncle and Cousins, all of whom served in the Israeli Defense Force, including my second cousin Yakov, who served with distinction in the recent conflict in Lebanon.

Of course, if there's one thing that Memorial Day is all about, it's the cookouts! Yesterday was the first year I went back and "manned the grill." I'm pleased to say it went very well, lip-smacking good.

Try this recipe of mine for all-American Cheesy Deviled Egg Salad. This went like gangbusters yesterday:

12 Eggs
2/3 Cup Light Mayonnaise
5 tbsp. Sour Cream
3 tbsp. Romano or Parmesan Cheese
Pinch of Ginger
Pinch of Pepper

Should serve about four piled high cookout egg sandwiches.

Important Note: generally it is customary to add salt to egg salad, but don't for this one because the salt should be included in the Romano.

Sour Cream is a really useful cooking tool and every chef should have a little bit on hand at all times. For instance, if you're making any kind of tomato pasta sauce and you're concerned about it being excessively acidic (a big concern if using sun-dried tomatoes) give no more than a tablespoon or two of sour cream to eat up the sourness and smooth the sauce out.

I would never presume to tell the great American grillmasters how to prepare the All-American Burger and Dog. But here's one condiment that could really boost a burger:

Orange-Chipotle Mayo

1 Cup Mayo
3 tbsp. Orange Juice
1 tbsp minced Chipotle Chilly Peppers

For a memorable cookout, just be creative. This year for the Memorial Day cookout, I added some Argentinean blood sausage and churrasco skirt steak with chimichurri sauce. They went like gangbusters along with the usual BBQ chicken and hamburgers.

(In a future post, I have to go on about Argentinean cusine, with the parilla and beef and pastas and empanadas and wines. They're the boldest and best world cuisine around.)

Here's a good BBQ marinade I generally use: cover the meat with virgin olive oil (the coarser and more virgin the better), then drizzle it lightly with soy sauce. Then squeeze a fresh lemon in and grind in some pepper. Flip the meat, grind in more pepper. After this, let the meat sit overnight in the refrigerator.

If you like, you can glaze your burgers with Jamaican Jerk sauce for about half an hour before basting. These "jerkburgers" go fantastically with the orange-chipotle mayonnaise.


6/24/09

Tex-Mex Slaw

This recipe was provided by a wonderful cook and friend whose meals will be available for delivery to your brooklyn home soon. She indulges my obsession for slaw. Most recently she made this delight. Radishes are an excellent addition.

Recipe courtesy of Kara Zuaro

Chipotle-Spiked Tex-Mex Slaw

This slaw is easy to make if you have a food processor with a shredding blade. (If you're going to grate the cabbage and carrot by hand, it's going to take a while and may put your knuckles in danger!) If you've got a corn stripper — something that's on my kitchen gadget wish list — it'll be even easier.

ORANGE-CHIPOTLE MAYONNAISE:
1 cup mayonnaise (I use low-fat)
3 tablespoons orange juice
1 tablespoon minced canned chipotle chilies

FOR THE SAUCE:
juice of 1 lime
2 teaspoons cider vinegar
1 teaspoon honey
1 teaspoon ground cumin
salt, to taste
freshly ground black pepper, to taste

FOR THE SLAW:
1 head of green cabbage, shredded
1/2 head of red cabbage, shredded
1 very large carrot, shredded
1 bunch of radishes, thinly sliced
2 ears of corn, kernels stripped from the cob
1/2 cup coarsely chopped cilantro

First, combine the mayonnaise, orange juice, and chipotle chilies (which you buy in a can in the Latin American foods aisle). This is more mayo than you'll need, but you can keep the leftovers in your fridge to jazz up sandwiches or to serve with some delicious Jamaican Jerk Burgers.

Mix 1/4 cup of the orange-chipotle mayonnaise with, lime juice, vinegar, honey, cumin, salt, and pepper in small bowl.

Combine cabbage, carrots, radishes, corn, and cilantro in large bowl, and add the sauce. Taste a little – if it needs more of a kick or seems a bit dry, add more of the orange-chipotle mayo. Serve immediately, or chill in the fridge for a couple of days.


Watch the video: Burger Jerk