Jamaican Jerk Recipes from Willy's Foods, LLC vegetarian vegan Willy's BBQ, barbecue, barbeque sauces marinades marinate grill roast broil fry all-natural clean authentic

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BASIC JERK	JERK BURGER	TENDERLOIN
SALMON JERK	JERK SHRIMP	JERK CHICKEN
JERK WINGS	PORK CHOPS	FAST CHICKEN
COUNTRY RIBS	JERK STEAK	LAMB SHOULDER
RACK OF LAMB	LAMB CHOPS	LAMB KABOBS
BBQ VEGGIES	BBQ TOFU	PORTABELLOS
JERK RIBS	GAME HEN


		Basic Jerk Recipe Place foods and Willy’s Jamaican Jerk^tm in a plastic bag. Use 12 ounces of sauce for each 3 pounds of food. Let meats and tofu soak for 12 to 48 hours, fish for 1/2 hour and mushrooms for one minute then remove it (them) from the marinade. Do not wash or rub the bits of marinade off the food so the food is still thinly coated with marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 450^o F or oil a hot grill and grill indirectly using a cover. Grill or roast until the food is cooked to your liking and the marinade is browned on the outside of the food. Suggested foods: Pork - tenderloin, boneless ribs, strips, spare or baby ribs, country-style ribs, pork kebabs or pork chops Chicken - skinless legs, drumsticks or thighs Fish - salmon, tuna, swordfish or bluefish, marinate 1/2 hour Tofu - firm Portabello Mushrooms - marinate one minute Goat Lamb Duck

Willy’s Jerk Burger Mix three tablespoons of Willy’s Jamaican Jerk^tm in with each pound of your favorite burger then grill or griddle as you normally would.

wadda Seared and Roasted Pork Tenderloin Jerk Use a tenderloin that has not been injected with brine. Remove any attached fat and silver skin from the tenderloin and marinate in 1 jar of Willy’s Jamaican Jerk^tm for 24-48 hours in a bag in the fridge. Pre-heat the oven to 400^o F. In a fry pan on medium-high, heat 2 tablespoons of vegetable oil until smoking and sear all the tenderloin’s sides until well browned. Transfer to a rimmed baking sheet and roast until done (about 15 minutes)

	Jerked Grilled or Broiled Salmon Combine 1 pound of salmon with 1/2 cup of Willy’s Jamaican Jerk^tm in a plastic bag and refrigerate for 1/2 hour. Prepare your grill or broiler. Cook the salmon until done to your liking.



			Jerk shrimp and scallop kabobs Marinate a pound of shrimp and scallops in a plastic bag in the refrigerator for 1/3 hour, Skewer with onion and red and green pepper pieces roughly of the same size. Grill on a hot grill for 4-6 minutes per side. Serve with rice and beans and fried plantains.




			ONIONS Though there is no direct evidence, most researchers agree that onions, a member of the lily family indigenous seemingly worldwide, have been a part of at least some human diets for as long as 5,000 years. Their use is believed to have originated in either China or the Tigris-Euphrates confluence. Their pungent bouquet and flavor help protect them from insects, but make an almost universally celebrated favorite as both a raw and cooked food and ingredient. For ancient Egyptians, the layered onion pattern symbolized their conception of eternal life. Ancient Grecians and Romans, Olympians for instance, believed onions provided extraordinary nourishment and used them in every way devotedly. Ancient Chinese and Sanskrit texts praise the virtue of onions.



			CHILIES/PEPPERS Not to be confused with pepper ground from “corns”, chili or garden peppers are a new-world vegetable. Related to the nightshade family, which also includes tomatoes, the chili pepper varies from all sweet to some sweet and lots of heat. Generally the longer and pointier they are, the hotter. The exceptions including – the habanera or Scotch bonnet. Evidence of Incan use of chilies dates back nearly to the time of Christ. The heat results from the plant’s production of an oil, namely capsaicin. The best way for lactose tolerant folks to cleanse the heat of oils like capsaicin from their mouths’ is to chase it away with milk, cream cheese, sour cream, yogurt etc. as they contain the natural emulsifier casein. Beer and water don’t work as well.


		Beer Can Jerk Chicken Marinate a skinless whole young chicken in a plastic bag in the refrigerator for 2-3 day’s with one cup of Willy’s Jerk. Use a cheap 16oz can of beer; pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees. For a charcoal grill, cook indirectly at 250 for two hours or an internal temperature of 165.

	Jerk Chicken Wings Rinse wings and remove wing tips. Place in a plastic bag with 1 cup of Willy’s Jamaican Jerk and refrigerate while marinating (1 to 48 hours). Grill marinated wings indirectly with the grill covered or roast at 350^oF until cooked through.

Jerk Pork Chops Marinate 6 - 3/4” thick pork chops in 12 ounces of Willy’s Jamaican Jerk in a refrigerated plastic bag for from between one-hour and three days. Remove chops from marinade and coat with cooking oil. Pre-heat two stove-top burners to medium and press the chops onto the bottom of 2 room temperature frying pans. Place the pans on the burners, wait two minutes and listen for the sizzling sound. As soon after two minutes that you hear the sizzle, turn the chops over, set the heat on low and cover the fry pans. Cook up to 6 minutes or until done. Serve chops with pan juices.

Fast Grilled/Broiled Chicken

Try brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on chiken while grilling or broiling.

Steak

Brush Jerk on steaks while grilling or broiling.

wadda Country Style Ribs Jerk

Marinate 3 pounds of country-style pork ribs or pork butt in one 12 ounce jar of Willy’s Jamaican Jerk^tm in a plastic bag in the refrigerator at least one hour and up to 3 days. Remove from the marinade leaving bits of jerk on the meat and roast at 450^oF or grill indirectly on a covered grill until cooked.

Jerk Shoulder of Lamb

Remove the bone from a lamb shoulder and cut so that it lays flat. Place in a plastic bag with one 12 ounce jar of Willy’s Jamaican Jerk^tm and refrigerate for 2 or 3 days. Remove the lamb from the marinade, leaving bits of marinade coating the meat, and place on a hot oiled grill and barbecue indirectly using a covered grill or roast at 450^oF until cooked to your liking,

Jerk or Carolina Rack of Lamb

Marinate a full rack of lamb in Willy’s Jamaican Jerk^tm or Carolina BBQ^tm, refrigerated in a plastic bag for 2-3 days, or one-hour minimum. Smoke or roast to your liking.


		Lamb Chops Try brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on lamb chops while grilling or broiling.

	Jerk Lamb Kabobs Marinate 1” cubes of lamb in Willy’s Jamaican Jerk^tm from one hour to 3 days. Cut onions, peppers and skewer them adding cherry tomatoes. Grill or broil the meat and vegetable skewers till done and serve with rice or salad.

Grilled, Roasted or Broiled BBQ Vegetables Try brushing on any one of our three BBQ sauces: Waikiki, Jerk, or Carolina, on vegetables while grilling, roasting or broiling.

BBQ Tofu Marinate cubes of firm tofu in Willy’s Carolina, Willy’s Jerk or Willy’s Waikiki^tm for 1 hour to 3 days. Remove from marinade, spray with vegetable oil and fry, broil or grill tofu until browned on all sides.

Portabellos Prepare a broiler or grill. Wipe any dirt specks from the tops of 6 medium sized portabello mushrooms, slice stems to 1/4” long. Place mushrooms in a broiling pan or on the grill and brush tops with Willy’s Carolina, Willy’s Jerk or Willy’s Waikiki. Cook until tender.

Jerk Ribs Place ribs and Willy’s Jamaican Jerk^tm in a plastic bag. Marinate for 12 to 72 hours then remove from the marinade. Do not wash or rub the bits of marinade off so the ribs are still thinly coated with marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 250^o F with a pan of water or slowly smoke until tender and the marinade is browned on the outside of the food.

Jerk Game/Cornish/Rock Hen Place hen and Willy’s Jamaican Jerk^tm in a plastic bag. Marinate for 12 to 72 hours then remove from the marinade. Do not wash or rub the bits of marinade off so the hen is still thinly coated with marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 450^o F with a pan of water or slowly smoke until tender and the marinade is browned on the outside of the food.


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