Shrimp and Pear Salad
2pears (Avacado is pear for Jamaicans)
Juice from 3 limes
1tsp The Jamaican Door Jerk Sauce
1tsp Curry Powder
Dash of salt
4 Strips of cooked bacon
3tbsp Olive oil
3 stalks escallion (green onions)
Whisk lime juice, curry powder, jerk sauce, 2 1/2 tbsp olive oil to make dressing.
Dice pears and toss with half the dressing.
Chop escallions and sauté in olive oil, add shrimp, sauté until cooked.
Chop bacon strips, combine all ingredients gently in a salad bowl.
Serve over a bed of fresh lettuce. Add more dressing if you wish.
Oven Jerked Chicken Thighs
8 Boneless Skinless chicken thighs
1/3 cup The Jamaican Door Original Jerk Sauce
Use about half the sauce to marinate chicken for at least 2 hours. (For best results marinate overnight)
Preheat oven to 400 degrees F
Place chicken on a grill with drip pan below and bake for 20 minutes
Flip chicken, then brush on sauce and return to oven for 10 minutes.
Flip chicken, brush more sauce on and return for another 10 minutes.
Remove from oven, cut chicken into strips and serve with your favourite vegetable salad.
For less heat use less sauce, you can also add honey or apricot preserves to the sauce before brushing onto chicken for a sweet hint.
Served with Festivals and Lettuce and strawberry salad.
Jerk n Sweet Chicken Wings
3lbs chicken wings, cut in half and tips removed
1/2 cup Mayonnaise
1/2 cup Apricot preserves
3tbsp The Jamaican Door Jerk Sauce
2 Cloves of Garlic
Scotch bonnet pepper flakes and sea salt or salt and pepper
Preheat oven to 425 degrees. Line bottom of broiler pan with foil paper, arrange rack on top.
Season chicken with salt and pepper. Let sit for at least an hour.
Arrange wings on prepared pan bake for 40 minutes.
Combine remaining ingredients in a medium bowl. Toss chicken with 3/4 cup mixture, then bake an additional 20 minutes or until chicken is thoroughly cooked.
Serve wings with the remaining mixture as dipping sauce.
Serve with your favourite salad.