Busha's Fish Tacos with Mango Salsa

Busha's Fish Tacos with Mango Salsa

Ingredients

Mango Salsa:

2 large ripe mangos, peeled, pitted and chopped
1/4 cup minced red bell pepper
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only) or 1/4 cup finely chopped purple onion
1 small Scotch Bonnet pepper (stem, seeds and membrane removed)

Taco shells
1 pound cod fillets, rinsed and patted dry
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic salt
8 corn tortillas, warmed
2 cups shredded green or red cabbage
1/2 cup crumbled cotija cheese (or queso fresco, or shredded Monterey Jack)

Directions

1. Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and scotch bonnet in a medium bowl; set aside. 
2. Place cod on 2 large sheets of parchment paper.
3. Stir together dry seasonings in a small bowl and sprinkle over cod.
4. Bring edges of parchment paper together and fold twice.
5. Fold ends under to enclose fish. 
6. Place packets on a baking sheet and bake for 15 to 18 minutes. 
7. Open packets carefully to let steam escape.
8. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Top of with some Busha Browne's Pukka Hot Pepper Sauce for a Sizzling Seafood Time!

Avocado Salad with Potato Gallettes

Ingredients

To make the lime cilantro vinaigrette:

1/4 cup lime juice

1 teaspoon lime zest

2 teaspoons spicy brown mustard

2 tablespoons olive oil

1/2 teaspoon Busha Browne's Pukka Hot Pepper Sauce

1/2 teaspoon low sodium soy sauce

salt and pepper, to taste

To make the chopped avocado salad:

2 Avocados, chopped

2 ripe tomatoes, chopped

2 green onions, thinly sliced

1/4 cup cilantro, diced

To make the potato gallettes:

2 russet potatoes, peeled

1 tablespoon butter, melted

salt and pepper, to taste

Directions

To make the cilantro lime vinaigrette:

1. Whisk the lime juice, lime zest, mustard, olive oil, Busha Browne's Hot pepper sauce sauce and soy sauce together in a small bowl. 
2. Season with salt and pepper to taste and set aside for at least 10 minutes, to allow time for the vinaigrette’s flavours to blend.
3. Strain the vinaigrette to remove the lime zest.

To make the chopped avocado salad:

1. Place the chopped avocado, tomato and green onions together in a medium sized bowl.
2. Add the cilantro to the vinaigrette and toss the vinaigrette to thoroughly coat the avocado salad.
3. Taste and adjust seasoning if desired.

To make the potato gallettes:

1. Slice the potato into paper thin slices, using a mandolin if you have one. 
2. Use a 2.5 inch cookie cotter to cut the thin potato slices into even rounds. 
3. On a piece of parchment paper, arrange 6 potato slices into a circle. 
4. Season with salt and pepper and brush with a little melted butter. 
5. Repeat with remaining potato rounds. 
6. Wait 5 minutes to allow the butter to bond each circle of potato slices to bond together.
7. Place a heavy skillet over medium heat. 
8. Transfer the potatoes to the skillet by quickly flipping the parchment paper upside down, taking care to ensure the potatoes end up in their circles. 
9. Brush the former bottom of the potato stack, which now faces upwards, with a little more melted butter.
10. Place a small pan on top of the potato gallettes to keep the circles flat during cooking.
11. Cook for about 3-5 minutes, or until the bottom potato slice begins to brown on its edges.
12. Using a spatula, carefully flip each potato gallette and cook another 3-5 minutes more, or until the other side turns golden brown.
13. Transfer each potato gallette to a bed of paper towels and blot with additional towels. 
14. Let cool completely before finishing the dish.

To complete the Avocado Salad with Potato Gallette:

1. Place 1 potato gallette onto a plate. 
2. Place about 1 cup of the chopped salad and top with another potato gallette. 
3. Repeat until you are out of gallettes and salad. 

Enjoy!

Baked Sweet Potato Pancakes

Ingredients

3 medium sweet potatoes, peeled and coarsely grated

1/2 onion, chopped

2 eggs, lightly beaten

4 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

creme fraiche*, for garnish

4 tablespoons chives*, chopped for garnish

*optional

Directions

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet.
2. Place grated potatoes, onion, egg, flour and baking powder in a large bowl. 
3. Season to taste with salt and pepper and stir thoroughly until well blended.
4. Place a rounded spoonfuls of potato mixture evenly separated on the greased cookie sheet.
5. Bake in the oven for 20 minutes. 
6. Flip potato pancakes with a spatula. 
7. Bake on the other side for an additional 20 minutes, or until golden brown.
8. Serve garnished with creme fraiche and chives sprinkled on top.

CRAB STUFFED POBLANOS with Busha Browne's Jiffy Mayonnaise

CRAB STUFFED POBLANOS with Busha Browne's Jiffy Mayonnaise

Ingredients

Mayonnaise Recipe
Busha Browne's Jiffy Mayonnaise

Crab Stuffed Poblanos:
4 poblano peppers
4 cups canola oil
1 pound fresh crab meat
1 cup mayonnaise
1/2 cup shredded Cheddar
3 tablespoons diced red onion
1 tablespoon hot sauce
Seafood seasoning, as needed (recommended: Old Bay)
Freshly ground black pepper

Panko

Directions:
For the poblanos:

1.  Halve the poblanos lengthwise. 
2. Core and remove the seeds, keeping the stems in place for presentation. 
3. Heat the oil in a deep-fryer to 350 degrees F. 
4. Fry the peppers in the hot oil for 2 minutes. 
5. Remove from the oil, drain and cool to remove the skin.

For the Crab Meat

1. Mix the crab meat, Busha Browne's Jiffy Mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. 
2. Season with the seafood seasoning and black pepper. 
3. Divide the crab mixture evenly and fill the poblanos. 
4. Place on a baking sheet and sprinkle with panko. 
5. Broil until golden brown, 3 to 5 minutes.

To serve, place small amount of Busha Browne's Jiffy Mayonnaise on top of the peppers.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Busha Browne's Fat Free Mayonnaise

Busha Browne's Fat Free Mayonnaise

Ingredients

2 cups plain fat-free yogurt, drained
2 cups silken tofu
1 tablespoon roasted garlic
2 tablespoons rice wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Busha Browne's Pukka Hot Pepper Sauce
1 teaspoon sea salt

1/2 teaspoon white pepper

Directions

1. Make yogurt cheese by draining the yogurt as follows:

• Line a colander with cheesecloth and place in a bowl. 
• Spoon the yogurt into the colander. 
• Refrigerate and let drain for at least 1 hour. 
• Discard the liquid in the bowl.

1. In a food processor, combine the yogurt cheese, tofu, and garlic.
2. Process until the mixture is pureed, about 3 minutes.
3. Add the remaining ingredients. Process again to combine, about 3 minutes. 
4. Adjust the seasoning with additional salt or pepper, to taste.
5. This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.

ALT (Avocado, Lettuce, and Tomato) Sandwiches

ALT (Avocado, Lettuce, and Tomato) Sandwiches

Ingredients

2 tablespoons fat-free mayonnaise (see Busha's Fat free mayo recipe)
8 (1-ounce) slices whole-grain bread with flaxseed, toasted 
4 large leaves romaine or Boston lettuce 
1 large ripe tomato, thinly sliced 
1 sliced peeled avocado 
12 very thin slices cucumber 
4 (.77-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)


Directions

1. Spread Busha's fat free mayonnaise on the 8 slices of bread.
2. Layer 4 slices with 1 lettuce leaf, 1 slice tomato, 1 slice avocado, 3 slices cucumber, and 1 slice cheese; top with remaining bread slices. Cut sandwiches in half diagonally.

Banana Tart With Guava Glaze

Ingredients

For the dough

1 1/4 cups flour, plus more for the work surface

8 tablespoons (1 stick) unsalted butter, at room temperature

1 tablespoon sugar

1/8 teaspoon salt

2 tablespoons ice-cold water

For the bananas

2 tablespoons unsalted butter, at room temperature

1/3 cup sugar

Freshly squeezed juice from 2 to 3 limes (1/3 cup)

1 1/2 pounds (about 4) bananas, cut into slices (about 2 1/2 cups)

For the pastry cream

1 cup half-and-half

1 large egg, plus 1 egg yolk

4 teaspoons cornstarch

1/4 cup sugar

1/2 teaspoon pure vanilla extract

For the glaze

1/3 to 1/2 cup Busha Browne's Twice Boiled Guava Jelly

Directions:

1. Preheat the oven to 400 degrees. Place a 10-inch tart pan or flan ring on a baking sheet.

For the dough: 

• Combine the flour, butter, sugar, salt and ice water in a bowl. Work the mixture with your fingers until crumbly.
• Place the dough on a work surface and, using the technique called fraisage, use the palm of your hand to smear about 2 tablespoons of the dough forward on the surface, to blend thoroughly. 
• Repeat until the whole mixture has been blended. One additional fraisage of the dough should be sufficient for the ingredients to be completely combined.
• Lightly flour a cutting board. 
• Roll the dough (rolling from the center out in every direction) into a circle approximately 1/8 inch thick and 14 inches in diameter. (Alternatively, roll out the dough between two sheets of plastic wrap.) 
• Brush any excess flour from the top of the dough, then roll it up on the rolling pin. 
• Unroll the dough over the tart pan or flan ring so that the side of the dough that was touching the work surface is now facing upward. 
• Brush any excess flour from the surface. 
• Lift up the dough hanging over the sides of the pan and ease it gently into the pan or ring; it is important not to stretch it, or it will shrink too much during baking. 
• Push the excess dough in on itself all around the rim to create a thicker edge.
• Roll the rolling pin over the edges of the pan, pressing down and rolling in one direction and then the other, to evenly cut off the excess dough. (If desired, wrap the excess dough and refrigerate or freeze for future use.) 
• With your thumb and index finger, press on the dough all around the edge to create a small raised lip of dough that extends beyond the top of the pan. 
• Then, with your thumb, roll a small amount of that dough over the rim of the pan all around, pressing it gently to anchor the shell and hold it in place so it won't collapse on itself during cooking. (This technique makes it unnecessary to line the shell with paper or foil and weight it.) 
• Prick the bottom of the dough all over with a fork.
• Bake for 15 to 20 minutes, until lightly browned. (Check during baking; if it appears to be browning too fast, cover loosely with a piece of aluminum foil.)
• Transfer to a wire rack to cool.

For the bananas: 

• Combine the butter, sugar and lime juice in a skillet over medium-high heat; bring to a boil and cook for 8 to 10 minutes, until the mixture forms a pale blond caramel with the consistency of a thick syrup. 
• Stir in the sliced bananas to coat them, then cook gently in the caramel for 2 to 3 minutes. Remove from the heat.

For the pastry cream:

• Heat the half-and-half in a saucepan over medium-high heat until it comes to a boil.
• Meanwhile, combine the egg, egg yolk, cornstarch, sugar and vanilla extract in a bowl, whisking until smooth.
• Whisk in the boiling half-and-half, mixing well; then return the mixture to the saucepan and cook over medium-high heat, stirring constantly with the whisk so it doesn't scorch, until it comes to a strong boil and thickens, 2 to 4 minutes. 
• Cool for about 10 minutes.
• Pour the pastry cream into the baked, cooled pastry shell and spread it evenly all around.
• Pour the caramelized bananas and their syrup on top, and stir gently to mix the bananas with the pastry cream. 
• Smooth the top.
• Bake for 30 minutes or until the filling is lightly browned. 
• Let the tart cool for 15 to 20 minutes, then carefully scrape off any overhang of dough holding the tart to the pan edge. 
• Remove the sides of the tart pan or the ring.

For the glaze:

• Melt the Busha Browne's Twice-boiled Guava Jelly if it is not already soft. 
• Brush the top of the tart with the jelly (you may have some left over).

At serving time, slide the tart onto a serving platter and cut it into wedges.

Grilled Sweet Guava Chicken

Grilled Sweet Guava Chicken

Ingredients

2 (3 1/2-pound) whole chickens* 
2 tablespoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil 
1/3 cup fresh lime juice 
6 garlic cloves, pressed

Guava Glaze

1/2 to 3/4 cup Busha Browne's Guava Jelly

Garnishes: lemon half, lime half, sliced papaya

Directions

1. Cut each whole chicken in half, and set aside.
2. Stir together cumin, salt, and pepper in a small bowl.
3. Combine 4 teaspoons cumin mixture, olive oil, lime juice, and garlic in a shallow dish or large zip-top plastic freezer bag; reserve remaining cumin mixture.
4. Add chicken to dish or bag; cover or seal, and chill 8 hours or up to 24 hours, turning occasionally.
5. Light one side of grill, heating to high heat (400° to 500°); leave the other side unlit. 
6. Remove chicken from marinade, discarding marinade. 
7. Pat dry with paper towels. Rub reserved cumin mixture over chicken. 
8. Arrange, skin side up, on unlit side of grill, and grill, covered with grill lid, 40 minutes or until meat thermometer inserted into thickest portion of thigh and breast registers 150°. For Guava Glaze
9. Melt the guava jelly if it is not already soft. 
10. Brush chicken with Busha's Guava Glaze. 
11. Grill, covered with grill lid, 30 more minutes or until meat thermometer inserted into thickest portion of thigh registers 180° and thickest portion of breast registers 170°, brushing every 10 minutes with glaze. 
12. Cut chicken halves in half between breast and thigh to make 8 serving-size pieces.

*Substitute 4 bone-in, skin-on chicken breasts and 4 chicken leg quarters, if desired.

BUSHA'S PORK KEBABS

BUSHA'S PORK KEBABS

Ingredients
1 pound pork loin roast, boneless OR tenderloin, cut into 1 1/2-inch cubes
1/4 cup soy sauce, reduced-sodium 
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon Dijon-style mustard, OR 1/2 teaspoon Chinese Five Spice
1 small red bell pepper, OR orange bell pepper, cut into 1-inch squares*
6 ounces shiitake mushrooms, OR white mushroom caps, halved if needed*
1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
1/4 cup Busha Browne's Original Hot Pepper Jelly, OR Busha Browne's Orange Marmalade, melted
8 skewers

Directions

1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
2. Prepare medium-hot fire with charcoal or preheat gas to medium high.
3. Remove pork from marinade, reserving marinade. 
4. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. 
5. Brush or drizzle with reserved marinade.
6. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. 
7. Brush kabobs with the melted Busha Browne's Jelly/Marmalade. 
8. Continue to grill for 3 to 10 minutes more or until tender. 
9. Let rest 3 minutes before serving. 

4 servings (2 kabobs each)

Cream Cheese Crostata with Burned Orange Marmalade

Cream Cheese Crostata with Orange Marmalade

Ingredients

Crust
1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray

Filling
1 8-ounce package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup plus 1 tablespoon sugar
2/3 cup Busha Browne's Burned Orange Marmalade
1/2 cup sliced almonds, toasted

Directions

For crust:

1. Mix flour and sugar together on work surface. 
2. Make well in center of mixture; add egg yolk. 
3. Scatter butter cubes over flour mixture. 
4. Using hands, gently mix ingredients together until well blended and dough forms. 
5. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
6. Preheat oven to 400°F. 
7. Spray 9-inch-diameter tart pan with removable bottom with non-stick spray. 
8. Press dough onto bottom and up sides of prepared pan. 
9. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes.
10. Cool crust in pan on rack.

For filling:

1. Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth.
2. Spread filling evenly in cooled crust; chill 1 hour. 
3. Spread BushaBrowne's Burned Orange Marmalade evenly over filling. 
4. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)

Coconut Shrimp with Burned Orange Marmalade

Coconut Shrimp with Burned Orange Marmalade

Ingredients
2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying

Dipping Sauce:
1/2 cup Busha Browne's Burned Orange Marmalade
1 to 2 tablespoons dark rum

Directions

1. In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
2. Place flour, eggs, and bread crumb mixture into 3 separate bowls. 
3. Dredge the shrimp in flour and shake off excess.
4. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. 
5. Finally, coat the shrimp thoroughly with the bread crumb mixture. 
6. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
7. In a large Dutch oven, heat several inches of oil to 350 degrees F. 
8. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. 
9. Drain on paper towels.

For the Dipping Sauce: 

• Heat the Busha Browne's Burned Orange Marmalade in a small saucepan over low heat. 
• Thin with rum as desired.

Stuffed French Toast

Stuffed French Toast

Ingredients

1 lb french bread
8 ozs cream cheese
4 eggs
1/4 cup irish cream liqueur
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsps butter
1/3 cup Busha Browne Burned Orange Marmalade

Directions

1. Slice the French bread on a slant, giving each side of the slice a nice surface area.
2. Slice the brick of cream cheese into 1/2 inch thick slices. 
3. Make a slit in each slice of French bread through the crust to form a pocket. 
4. Place a slice of cream cheese in each pocket; set aside.
5. In a small bowl, beat together eggs, Irish cream liqueur, cinnamon and nutmeg.
6. Melt butter in a griddle or frying pan over medium-low heat.
7. Briefly dip the bread slices in the egg mixture and place on the griddle. 
8. Brown on both sides and serve warm with a dollop of Busha Browne's Burned Orange Marmalade on top.

Busha's JUICY BARBECUED CHICKEN!!!

BUSHA'S JUICY BARBECUED CHICKEN!!!

Ingredients
Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme

6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/4 onion, chopped
1 garlic clove, chopped
1 cup ketchup
1 tablespoon brown sugar
1/4 cup Busha Browne's Smokey Jerk BBQ Sauce
1 1/2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon Busha Browne's Pukka Hot Pepper Sauce
Freshly ground black pepper

Directions
BRINE

• In a mixing bowl, combine the water, salt, sugar, garlic, and thyme. 
• Transfer the brine to a 2-gallon sized re-sealable plastic bag.
• Add the chicken, close the bag and refrigerate 2 hours; to allow the salt and seasonings to penetrate the chicken. Meanwhile, make the sauce.

SAUCE

• Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. 
• Heat about 2 tablespoons of oil in a large saucepan over medium heat. 
• Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.
• Add the onion and garlic and cook slowly without coloring for 5 minutes.
• Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. 
• Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

COOKING DIRECTIONS

1. Preheat oven 375 degrees F.
2. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. 
3. Take a few paper towels and fold them several times to make a thick square. 
4. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. 
5. Take the chicken out of the brine, pat it dry on paper towels. 
6. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. 
7. Transfer the grill marked chicken to a cookie sheet and then place in the oven. 
8. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

All-in-One Breakfast Sandwich with Pineapple Ginger Syrup

All-in-One Breakfast Sandwich with Pineapple Ginger Syrup

Ingredients:

2 tablespoons butter
2 cooked waffles
2 eggs cooked to your liking
2 strips cooked bacon
1/2 cooked hash brown patty
Busha Browne's Pineapple Ginger Preserve

Directions:

1. Butter both sides of waffles.
2. On a griddle over medium-high heat, cook 1 minute, or until golden and hot. 
3. Remove from heat. 
4. Add eggs, bacon, and hash browns.
5. Make Busha Browne's Pineapple Ginger Syrup by heating up your desired amount of Busha Browne's Pineapple Ginger Preserve.
6. Drizzle with Busha Browne's Pineapple Ginger Syrup and close sandwich. Makes 1.

Jamaican Beef Soup

Jamaican Beef  Soup

Ingredients

2 qt. water

2 lbs. beef (use the part that have some bone)

1 lb. yellow yam (peeled, washed, diced or sliced)

1 cho-cho

2 small carrots (scrapped and diced)

1 small turnip (diced)

1/2 lb. pumpkin (peeled, washed and diced)

1 small Irish potato (peeled, washed, diced)

2 stalk scallion

1 sprig thyme

1 green scotch bonnet pepper

salt to taste (optional)

1 cock soup mix

For Spinners

½ lb. All purpose Flour

1 cup Water

½ tsp. Salt

How to make Spinners

Directions

1. Wash meat, cut into small or medium sizes. In a large pot put beef to boil until tender. 
2. Add carrot, turnip, Irish potato, pumpkin, and cho-cho, cover pot and allow vegetable to cook for ten minutes. 
3. Add yellow yam and dumpling, stir pot cover and allow to boil for five minutes. 
4. Add cock soup mix, scallion & thyme, green hot pepper, stir cover. 
5. Turn down flame to medium/low add salt if needed, allow soup to simmer until thicken to your suit.

Jamaican Spinners Dumplings

Jamaican Spinners (Dumplings)

Ingredients

½ lb. All purpose Flour

1 cup Water

½ tsp. Salt

Directions

1. Mix flour and salt together in a cooking bowl. 
2. Add half a cup of water to the mix, and then use your hand to knead the flour.The flour will look like crumbs; when this happens add a little water each time, and knead until the dough is made and the water is finished.If you need to add a little bit more water please do so, but do not let the dough get sappy and soft.
3. Now tear off pieces of dough about the size of marbles or a bit bigger and roll in the shape of a worm/snake and place into a pot of boiling water. 
4. Boil for at least 25mins.

Busha's Spicy Honey-Jerk Grilled Drumsticks

Ingredients

8 chicken drumsticks 
1 teaspoon salt 
1/2 teaspoon pepper
Vegetable cooking spray 
Busha Browne's Honey Jerk BBQ Sauce
Garnishes: fresh cilantro leaves, lime wedges

Directions

1. Sprinkle chicken with salt and pepper. Let stand, covered, 30 minutes.
2. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350º to 400° (medium-high) heat. 
3. Grill chicken, covered with grill lid, 5 to 10 minutes on each side or until browned. Reduce grill temperature to 250º to 300° (low) heat; grill chicken, covered with grill lid, 20 to 30 minutes.
4. Meanwhile, prepare Busha Browne's Honey Jerk Barbecue Sauce. Reserve 1 cup sauce.
5. Brush chicken with remaining barbecue sauce. Cover with grill lid, and grill 10 more minutes or until done. 
6. Serve chicken with reserved 1 cup barbecue sauce. Garnish, if desired.

Ricotta Crepes with Raspberry-Scotch Bonnet Coulis and Chocolate Shavings

Ricotta Crepes with Raspberry-Scotch Bonnet Coulis and Chocolate Shavings

Ingredients

1/4 cup whipping cream
1 vanilla bean, halved lengthwise and seeds scraped
1 cup ricotta cheese
3 tablespoons brown sugar
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1 teaspoon butter
1 cup frozen raspberries, thawed
1 red scotch bonnet pepper, halved, seeds and pith removed

1/4 cup grated dark chocolate

Directions

1. In a clean big bowl, whip together the whipping cream and vanilla bean seeds. 
2. Fold in the ricotta cheese, 1 tablespoon brown sugar, and then whip 5 more seconds to mix. 
3. Cover the bowl and refrigerate.
4. In a food processor combine the flour, eggs, milk, and water pulse for 10 seconds. 
5. In a frying pan, heat the butter over medium heat. 
6. Pour in 1/4 cup of crepe batter, swirl the pan while pouring to coat the bottom of the pan with an even layer of batter. Cook for 45 seconds, flip and cook for 30 seconds. 
7. Puree the raspberries and their juices, scotch bonnet pepper and 2 tablespoon brown sugar in a food processor. 
8. Place 2 to 3 tablespoons of the ricotta filling in the center of a crepe and roll. 
9. Drizzle with raspberry-scotch bonnet coulis and top with dark chocolate shavings.

BUTTERFLIED JERK CHICKEN

BUTTERFLIED JERK CHICKEN

Ingredients

For Chicken:
1 whole roasting chicken
1/4 cup Busha Browne's Authentic Jerk Seasoning
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon

For Glaze:
1 cup dark rum
1/4 cup frozen pineapple juice concentrate
1 teaspoon allspice
2 tablespoons brown sugar

Directions

1. To butterfly chicken, start by removing neck, giblets, and cut away excess fat. 
2. Next, take a pair of kitchen shears and cut along both sides of backbone to remove.
3. Turn chicken over skin side up and press down between the breasts to break the keel bone (this will allow the chicken to lay very flat on grill).
4. In a small bowl, combine Busha Browne's Authentic Jerk Seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside. Chicken can be prepared up to this point a day ahead.

For glaze: 

1. In a small pot over medium-high heat, combine all glaze ingredients. Bring to boil and cook until glaze thickens, about 15 to 20 minutes. 
2. Remove from heat; set aside.
3. Set up grill for indirect grilling over medium heat or heat a 10-inch cast iron grill pan over medium-high heat.
4. Oil grate when ready to start cooking.
5. Place the chicken in the skillet skin side down and cook until skin is crisp and has nice grill marks.
6. Brush the flesh side with the glaze, then turn the chicken over and brush the skin side. 
7. Transfer the grill pan to the oven and bake until chicken is cooked golden and the internal temperature of the thigh registers 180 degrees F on an instant-read thermometer, about 30 minutes. 
8. Transfer to cutting board; let rest 5 minutes before cutting. Serve hot.

Busha's Jerk Fish wraps with chipotle-lime slaw

Busha's Jerk Fish Wraps with Chipotle-Lime Slaw 

Ingredients

4 halibut or salmon fillets or 2 of each (with skin), about 6 ounces each and 1 to 1½ inches thick

Vegetable oil

6 flour tortillas (10 to 12 inches)

Rub Ingredients

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon Busha Browne's Pukka Pepper Sauce

1/4 cup Busha Browne's  Authentic Jerk Seasoning

1/4 teaspoon ground cinnamon

Slaw Ingredients

3 cups very thinly sliced green cabbage

1/4 cup coarsely chopped fresh cilantro

1/4 cup mayonnaise

2 tablespoons fresh lime juice

2 teaspoons granulated sugar

1 teaspoon canned chipotle chile in adobo, minced

1/4 teaspoon kosher salt

Directions

Cooking Directions

1. In a small bowl, mix the rub ingredients. Lightly brush the fillets with oil, and then apply the rub evenly. Cover and set aside in the refrigerator.

2. In a large bowl, combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps. Prepare the grill for direct cooking over high heat.

3. Brush the cooking grates clean. Grill the fillets over direct high heat with the lid closed as much as possible. After about 4 minutes, when you can lift them with a spatula off the cooking grate without sticking, turn the fillets over and cook them for 2 to 3 minutes until they are opaque in the center. Transfer to a plate. Warm the tortillas over direct high heat for 30 seconds to 1 minute, turning once.

4. To assemble the wraps, break a fillet into large chunks and arrange on one half of a warm tortilla, then top with some of the slaw. Roll the tortilla to enclose the fillings, fold in the sides and continue rolling to the end. Cut the wrap in half. Serve warm or at room temperature.

Busha's Jerk Tofu Stir Fry

Busha's Jerk Tofu Stir Fry

Ingredients

1 cup brown rice
2 cups water
1 lb tofu, extra firm, drained and pressed OR 1 lb chicken, cut into stir-fry sized chunks
1 medium onion, diced
3 carrots, diced
1 red pepper, cut into thin strips
1/2 bunch kale, leaves pulled from the thick stem and diced
1 can black beans, drained
3/4 cup Busha Browne's Authentic Jerk Seasoning

Directions

1. Start your rice, cooking either in a rice maker or on the stove top, covered, over medium-low heat. While the rice is cooking, prep the rest of the meal. 
2. Dice your onion, carrots, and bell pepper.  In a hot saute pan, saute the onion in a little olive oil over medium high heat until translucent. 
3. Add the carrot, saute another 2-3 minutes, add the bell pepper, and cook for another 3-4 minutes.
4. Remove the veggies from the pan, and place to the side in a bowl.  In the same pan, heat a little more olive oil and cook the tofu (or chicken) until browned and cooked through. The tofu should be crispy on the outside, and the chicken should not be pink in the middle.
5. Add the veggies back to the pan, add in the chopped kale, drained black beans (don’t leave the beans out!  They are a really nice addition) and stir in the Busha Browne's Jerk Seasoning.

Jamaican Jerk Pork

Jamaican Jerk Pork

INGREDIENTS

2lb Pork leg or loin 

2 tbsp Busha Browne's Jerk Seasoning

1 tsp Busha Browne's Pukka Hot Pepper Sauce

1 inch Fresh Jamaican ginger-root, grated

3 Garlic cloves, minced

1/2 tsp Salt 

2 tbsp Best quality cooking oil

DIRECTIONS

1. Combine the Busha Browne's Jerk Seasoning and Busha Browne's Pukka Sauce with grated ginger-root, minced garlic, salt and oil. Rub into pork. 
2. Marinate overnight in refrigerator. 
3. Prepare and light grill or barbecue 3 to 4 hours before meal at which pork is to be served.
4. Allow coals to burn down until coated with grey ash. 
5. Remove pork from refrigerator, reserve the marinade, and place pork on greased grill, or on a spit over the fire. 
6. Cook slowly, turning and basting every 10 minutes until juices run clear. 
7. Remember that pork should be cooked until well done. 
8. Time will vary according to thickness of joint. cooking suckling pig, time will be reduced. Skin should be crisp. To serve; cut jerk pork into bite size pieces. Serve 6.

Busha's Chipotle Smoked Barbecue Burgers with Slaw

Busha's Chipotle Smoked BBQ Burgers with Slaw 

INGREDIENTS:

1/2 cup dry breadcrumbs

2 tablespoons Busha Browne's Smokey Jerk BBQ Sauce 

1 tablespoon chopped chipotle chiles, canned in adobo sauce

1 teaspoon bottled minced garlic

1 pound lean ground beef 

1 large egg 

Cooking spray 

2 cups cabbage-and-carrot coleslaw 

1 tablespoon reduced-fat mayonnaise 

1 tablespoon reduced-fat sour cream 

1 teaspoon sugar 

1 teaspoon cider vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

4 (1 1/2-ounce) hamburger buns 

DIRECTIONS:

1. Combine first 6 ingredients including Busha Browne's Smokey Jerk BBQ Sauce. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. 
2.  Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. 
3. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
4. Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well.
5. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.