Ingredients
- 4 cup Shredded Chicken
- 1 1/4 cup Mista Brown's Original Jerk Sauce
- 8 oz Monterey Jack Cheese shredded, 8 ounce
- 2 packages of Cream Cheese 8 ounce
- 1 can Pineapple Heavy Syrup, 20 ounce
- 1/2 t Garlic Powder
- 1/2 t Salt
- 2-3 Green onions
Servings: Tray
Instructions
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together Mista Brown's Original Jerk Sauce and shredded chicken and set aside.
- Drain and chop pineapple
- Mix, cream cheese, pineapple, garlic powder and salt
- Spread cream cheese mixture evenly on the bottom of an 8x8 or 9x9 oven safe dish
- Layer the Mista Brown’s shredded jerk chicken over the cream cheese mixture
- Evenly spread the shredded Monterey Jack cheese as the top layer
- Place in oven, uncovered for 20-25 minutes or until hot and bubbly
- Discard bottom and top inch of green onions, so that only the middle section remails. Chop finely and set aside until later.
- Allow dip to cool slightly and garnish with finely chopped green onions
- Serve with plantain chips, tortilla chips or pita chips.
Recipe Notes
Note: Add Mista Brown’s Original Jerk Sauce slowly to desired spiciness. Remember the cream cheese mixture will help cool down the final dish. If you want a less spicy dip, substitute a little of the reserved pineapple juice to help moisten and sweeten up the chicken.
Ingredients
- 5 lbs Bottom Beef Roast
- 6 Cloves Garlic smashed and chopped
- 3 T Fresh Ginger diced
- 1 cup Mista Brown's Original Jerk Sauce
- 1 cup Beef Broth
- 1 cup Dry Sherry
- 1 cup Brown Sugar
- 2 T Vegetable Oil
Servings: sliders
Instructions
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together Mista Brown's Original Jerk Sauce, sherry, beef broth and brown sugar until evenly combined; set aside. Pat roast dry with a paper towel and season well with salt and pepper.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add roast and sear until well browned, about 2 minutes per side.
- Remove roast to a plate and set aside. And add garlic and ginger and cook just until fragrant, about 30 seconds. Stir in Mista Brown's Authentic Jerk Sauce mixture and bring to a simmer.
- Return roast to pan and bring to a simmer.
- Cover and transfer to oven to cook, turning occasionally, until meat is knife tender enough to shred, about 3 hours. The time will depend on the thickness of your roast. (For quicker cooking time, cut roast in half.)
- Remove pot from oven. Remove roast from pot and place on platter to shred. Set aside until later.
- Place pot with cooking liquid on stovetop and cook on high heat, uncovered, until the liquid is reduced by half. This is the sauce. Strain sauce and add a cup at a time to shredded beef, mixing thoroughly for heat preference. The more liquid you add, the spicier it will be!
- Serve on Coco bread if available or Hawaiian Rolls.
Recipe Notes
*Note: Leaving to run some errands? In Step 6, transfer to crock pot and cook on high 4-5 hours or low 6-8 hours. Depends on thickness of beef.
**Substitute: Boneless Beef Chuck Roast for a more decadent sandwich. Adjust time as needed until meat is tender enough to shred.
Ingredients
Shrimp
- 12 Jumbo Shrimp
- 1/2 cup Coconut Milk
- 1/2 cup Mista Brown's Original Jerk Sauce
- 1 Sliced Scallion
- 1 Minced Shallot
Mango Salsa
- 1 15 oz Canned Black Beans rinsed and drained
- 1 Diced Mango
- 1/4 cup Minced Red Onion
- 1/4 cup Chopped Cilantro
- 1/4 cup Lime Juice
- 1 T Kosher Salt
- 1/4 cup olive oil
Servings: people
Instructions
- Peel and devein shrimp
- Combine coconut milk, jerk sauce, scallion and shallot.
- Coat shrimp with mixture and marinate for two hours.
- Mix together remaining ingredients for the mango salsa and refrigerate for one hour.
- Soak bamboo skewers in water.
- Skewer the shrimp three per skewer.
- Season with salt and pepper, brush with oul and grill until done.
- Plate and finish with jerk sauce and mango salsa.
Recipe Notes
You'll need to purchase bamboo skewers for this recipe.
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Ingredients
- 2 6 oz Chicken Breasts
- 8 cups Chopped Romaine Hearts
- 1/4 cup Shredded Parmesan Cheese
- 1/2 cup Croutons
- 1/2 cup Mista Brown's Original Jerk Sauce
- 1/2 cup Caesar Dressing
Servings: people
Instructions
- Marinate chicken in jerk sauce for one hour.
- Grill until cooked through. Discard marinade.
- Toss romaine with parmesan, croutons and Caesar dressing.
- Slice chicken and serve on top of salad.
- Drizzle salad with additional jerk sauce.
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