The following recipes can all be paired with an off-dry white wine, such as Riesling or Gewurztraminer.  If you insist on red, choose a one with forward fruit character and soft bitterness (tannin), such as Merlot or Shiraz.

Sweet Jamaica Salmon in Banana Leaf

Serves Four

This recipe was developed by award winning Chef Brian Henry.  Chef Brian owns and operates The Residence, a private chef services company in the Kawartha’s. As well chef Brian enjoys ice sculpting and is a writer.  Chef Brian can be reached at: chef_henry@hotmail.com

1 side of salmon
½ cup mayonnaise
Juice of 1 lemon (or 1 lime)
¼ cup Sweet Jamaica dry rub
2 tbsp. chopped fresh parsley
Pinch of salt & pepper
1 banana leaf

Preheat oven to 350 F.  In mixing bowl combine the mayo and lemon juice. Stir in the Sweet Jamaica, parsley, salt and pepper. Let mixture rest for five minutes. Meanwhile, inspect the salmon, removing any bones and scales.  Rinse with cold water and pat dry with paper towels.

Open up the banana leaf and with a pair of scissors remove the centre rib, reserving it for later. Using a spoon, spread about a quarter of the Sweet Jamaica mixture in the centre of the banana leaf.  Lay the salmon skin side down onto the leaf and mixture.  Spoon the remaining Sweet Jamaica mixture over the salmon, spreading it over the entire fillet. Fold the banana leaf over itself to create a closed packet around the salmon. Use the previously removed rib as string to tie the banana leaf closed.

Transfer the salmon packet to a baking sheet and place in the oven at 350f for 30-45minutes. Remove from oven and serve immediately by cutting open the banana leaf. Although banana leaves impart a nice mild flavour, eating them is not advised.

Sweet Jamaica Parmesan Prawns

Serves Four

This recipe was developed by award winning Chef Brian Henry.  Chef Brian owns and operates The Residence, a private chef services company in the Kawartha’s. As well chef Brian enjoys ice sculpting and is a writer.  Chef Brian can be reached at: chef_henry@hotmail.com

16 prawns peeled and deveined
3 tablespoons of butter at room temp
Lemon wedge or lime wedge
2 tablespoons plus 2 teaspoons Sweet Jamaica seasoning
¼ cup freshly grated parmesan cheese

Preheat oven to 400 F (200 C). In a sauté pan over medium heat, melt butter. When  butter is melted, lower heat to medium and add the prawns, tossing them in the pan.  Add one tbsp. of Sweet Jamaica Seasoning.  Sautee for about two to three minutes until prawns turn white.  Remove from heat and arrange on an ovenproof plate. Be sure to pour all of the butter sauce from the pan over the prawns. Squeeze some lemon juice on top of the prawns.  Sprinkle cheese over the prawns, and then sprinkle remaining teaspoon of Sweet Jamaica.  Place in oven for three to five minutes to melt cheese to desired consistency. Serve immediately.

Sweet Jamaica Chicken Wings

Serves Four

½ cup Sweet Jamaica
½ cup of breadcrumbs
2 lbs wings, separated at joint, tips removed
½ cup melted butter

In a bowl combine Sweet Jamaica cheese and breadcrumbs.  In another bowl add melted butter.  Dip each wing in melted butter, then dredge in Sweet Jamaica mixture.  Set wings on pan sprayed with non-stick cooking spray.  Cover with plastic wrap and refrigerate for 30 minutes or until needed.  Bake wings in a 360 F oven for 45 minutes, turning wings once until done.

Grilled Pork Chops with Sweet Jamaica Rub and Mango Mojo

Serves Four

For mango mojo
1 mango, peeled and coarsely chopped
1/4 cup fresh lime juice
1 large garlic clove
1 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro

Sweet Jamaica Rub
½ bag of Sweet Jamaica
½ cup flour
1 egg beaten plus two tablespoons milk

To make mojo, in a food processor or blender combine mango, limejuice, garlic, and salt.  Blend until smooth.  Transfer to a bowl.   Fold in cilantro.  Cover and refrigerate until needed. 

Preheat oven to 350 F.  Place flour in a bowl.  Place beaten egg in a separate bowl.  Place Sweet Jamaica in another bowl.  Dredge pork chops in flour; dip in beaten egg mixture and coat with Sweet Jamaica.

Spray cookie sheet with non-stick cooking spray.  Set chops on the cooking sheet.  Bake for 40 minutes or until meat is white inside. 

Transfer chops to a platter and serve hot with chilled mojo.

Caribbean Pork with Mango Salsa

Serves Four

Chef Anne Kaukonen, chef of the successful catering company in Unionville, Ontario, called Appetizers and More, developed this recipe.  Chef Ann can be reached at appsandmore@sympatico.ca

Mango Salsa
1 mango, diced into small cubes
1 tablespoon finely chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
1/2 red pepper, diced
1/4 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice

1 Pork tenderloin
2 tablespoons Sweet Jamaica
2 tablespoons olive oil

To make salsa, mix all ingredients in a bowl.  Cover and refrigerate for an hour or until needed. 

Preheat oven to 350.  Mix one tablespoon oil and Sweet Jamaica together and rub over pork tenderloin. Heat one tablespoon oil in pan.  When hot sear pork on all sides. Transfer to baking dish and bake at 350 F, until done, approx. 20 minutes. Remove from oven, tent with foil for 10 minutes.  Slice and serve with mango salsa.

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Sweet Jamaica