Busha's Grilled Swordfish Steaks

Busha's Grilled Swordfish Steaks

• 4 x 6oz portions of swordfish steaks
• 2- lime juice
• 1 - tsp sea salt
• 1 - tsp ground black pepper
• 1/2 - tsp ground all spice
• 4oz - Busha Browne's Planters Steak Sauce
• 2 - tbs olive oil, plus extra for brushing the grill

Busha Browne's Planters Steak Sauce adds a curiously delightful flavor to broiled steaks and swordfish as well as casseroles, gravies, stews and seafood dishes.

Preheat broiler or grill. Combine all ingredients in a small bowl and mix together with a whisk - add swordfish steaks & allow to marinate 1/2 hour.

Brush grill with olive oil just before placing swordfish over direct hear. Cook for 5-6 minutes per side, basting continuously with remaining marinade.

Busha's BBQ Salmon Fillet

Busha's BBQ Salmon Fillet

• 1 (2lb) Salmon fillet
• 2 Tbsp olive oil
• 2 Tbsp black pepper
• 1 Tbsp sea salt
• Juice of 1-2 limes
• Busha Browne's Jerk Honey BBQ Sauce

Busha Browne's Honey Jerk BBQ Sauce is compounded for the "jerking" of meat or fish.

Season salmon fillet with salt, pepper and lime juice. Brush both sides wil olive oil. Lay skin down on direct heat of BBQ. Baste salmon repeatedly with Busha Browne's Jerk Honey BBQ Sauce during cooking, about 15-20 minutes until done.

Honey Jerked Chicken Wings

Busha's Honey Jerked Chicken Wings

• 1 dozen chicken wings, split at the joint, tip removed
• 6oz Busha Browne's Jerk Honey BBQ Sauce
• Salt and pepper to season wings
• Cooking oil (frying)

Busha Browne's Honey Jerk BBQ Sauce is compounded for the "jerking" of meat or fish.

Season chicken wings with salt & pepper and fry in batches until golden brown and cooked through. Warm the Jerk Honey BBQ on med. heat to thicken and intensify flavours. When chicken wings are cooked toss in hot Jerk Honey BBQ Sauce and serve

Jerked Smokey BBQ Ribs

Busha's Jerked Smokey BBQ Ribs

• 2 full racks of pork ribs - trimmed & cut in half
• 4oz Busha Browne's Jerk Seasoning
• 6oz Jerk Smokey BBQ Sauce
• 2 tbs olive oil

Busha Browne's Smokey Jerk BBQ Sauce is compounded for the "jerking" of meat or fish.

Rub pork ribs with jerk seasoning and allow to marinate - 1 hour, preferably overnight. When ready to start cooking rub ribs with olive oil and wrap with aluminum foil - seal completely. On your BBQ grill place ribs over"indirect" heat for 1 hour.

After the hour, remove ribs from foil and baste with Jerk Smokey BBQ Sauce and cook for additional 15 mins over direct heat - turn and baste often. In your oven, cook for 1 hour at 325° - remove from foil and baste with BBQ sauce and turn heat up to 375° for additional 15 mins. - turn and baste repeatedly.

PUKKA GRILLED FISH

Pukka Grilled Fish

Ingredients

4 small whole fish

Fresh Lime or lemon Juice
1/2tsp Busha Browne's Pukka Hot Pepper Sauce
1/2 cup Flour, with salt and pepper added

Directions:

1. Mix lime juice and the Busha's Pukka Hot Pepper Sauce. 
2. Rub fish with the mixture, inside and out. 
3. Dredge with flour to which salt and pepper has been added. 
4. Grill fish. Serve immediately. Best with lightly sauteed onions and Busha Browne's Spicy Tomato Love-Apple Sauce.

Turkey, Bacon, Avocado, and Cherry Tomato Salad on Whole Wheat

Turkey, Bacon, Avocado, & Cherry Tomato Salad on Whole Wheat

Ingredients

• 1 bone-in half turkey breast (about 2 lbs.; see Notes) 
• 1 tablespoon extra-virgin olive oil 
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 cup Busha Browne's Jiffy Mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon lime zest
• 2 1/2 teaspoons fresh lime juice 
• 3 tablespoons chopped chives
• 2 avocados, cut into 1/2-in. dice (about 2 cups)
• 1 cup cherry tomatoes, cut into 1/2-in. dice 
• 6 thick slices crisply cooked bacon, crumbled 
• 8 to 10 slices hearty whole-grain wheat bread

Directions

1. Preheat oven to 425°. 
2. Put turkey breast in a 9- by 13-in. roasting pan and rub with olive oil. 
3. Sprinkle all over with 1/2 tsp. salt and 1/2 tsp. pepper and rub in evenly. 
4. Roast turkey until the thickest part of the breast reaches 160°, about 70 minutes. 
5. Remove from oven and let sit until cool enough to handle, about 20 minutes. 
6. Remove and discard skin, then cut meat into 1/2-in. dice (you will have about 3 cups turkey).
7. Meanwhile, whisk together Busha Browne's Jiffy Mayonnaise,  sour cream, lime zest, lime juice, chives, and remaining salt and pepper.
8. Put turkey, avocados, cherry tomatoes, and bacon in a large bowl; stir gently to combine. Add lime-mayonnaise dressing and stir to evenly coat filling.
9. Spoon sandwich filling onto 4 or 5 slices of bread and top with remaining slices. 
10. Cut each in half and serve.

Barbecued Flank Steak Sandwiches

Ingredients

Cooking spray

1 (1-pound) flank steak, trimmed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (1/4-inch-thick) slices red onion

1/4 cup ketchup or Busha Browne's Spicy Tomato love-Apple Sauce

2 tablespoons light brown sugar

1 tablespoon cider vinegar

1 tablespoon Busha Browne's Planters Steak Sauce 

1 tablespoon Worcestershire sauce

1/4 teaspoon chipotle chile powder

4 (3-ounce) hoagie rolls, split

Direction

1. Heat a grill pan over medium-high heat. 
2. Coat pan with cooking spray. 
3. Sprinkle steak evenly with salt and pepper. 
4. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. 
5. Remove steak from pan; let stand 10 minutes. 
6. Add onion to pan; cook 3 minutes on each side or until lightly browned. 
7. Remove from pan; cool.
8. Combine ketchup or Busha Browne's Spicy Tomato love-Apple Sauce and next 4 ingredients (through chipotle chile powder) in a large microwave-safe bowl, stirring well. 
9. Microwave at HIGH 1 minute or until thoroughly heated. 
10. Cut steak diagonally across grain into thin slices. 
11. Add steak to ketchup mixture; toss to coat. 
12. Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice. 
13. Place top half of roll on each sandwich.