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.

Butterflied Shrimp and Vegetable Stir-Fry

• Butterflied Shrimp and Vegetable Stir-Fry
• Ingredients
1 1/4 cups fat-free, less-sodium chicken broth
 2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
3 tablespoons sake (rice wine), divided
4 teaspoons honey, divided
2 teaspoons chile paste with garlic
1 teaspoon dark sesame oil
1 pound large shrimp
2 1/2 tablespoonspeanut oil, divided
1 cup(1-inch) slices green onions
2 tablespoonsminced peeled fresh ginger
4 garlic cloves, thinly sliced
1 cup(1/4-inch-thick) red bell pepper strips
1 1/2 cupssnow peas, trimmed (about 4 ounces)
4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)
1 tsp Busha Browne's Planters Steak Sauce 

Direction 

1. Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 teaspoons Busha Browne's Planters Steak Sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.
2. Peel shrimp, leaving the tails intact. 
3. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. 
4. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. 
5. Add shrimp; toss gently to coat.
6. Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. 
7. Add shrimp mixture; sauté 4 minutes or until shrimp are done. 
8. Remove shrimp from pan. 
9. Wipe the pan clean with paper towels. 
10. Add 1 tablespoon peanut oil to pan. 
11. Stir in onions, ginger, and garlic, and sauté 30 seconds. 
12. Add bell pepper and carrot; sauté 2 minutes. 
13. Add snow peas; sauté 1 minute. 
14. Stir in shrimp and broth mixture. 
15. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. 
16. Add noodles, and cook 1 minute or until thoroughly heated.

Green Banana Salt Fish Balls with Breadfruit and Vegetable Salad

Green Banana Salt Fish Balls with Breadfruit & Vegetable Salad 

Ingredients
Saltfish Balls
1 lb (500 g) salt fish, prepared
1⁄2 lb (250 g) green bananas, washed, 
halved and skin on
2 tbsp milk
2 tbsp butter
1 onion, finely diced
1 tbsp parsley, chopped
1 tbsp chives, chopped
1 tbsp thyme leaves
1 tsp garlic, crushed
1 tsp lime juice
1 egg, beaten
Salt and pepper to taste
2 cups (150 g) breadcrumbs
oil for frying
2 eggs beaten, for coating

Breadfruit Salad
1 lb (500 g) breadfruit, peeled, boiled and cubed
1 small onion, thinly sliced
1 cup (120 g) cooked green peas
2 carrots, grated
Salt and pepper to taste
Busha Browne's Jiffy Mayonnaise to moisten
1 tbsp parsley, chopped
4 lettuce leaves

Directions
    -Saltfish Balls

1. Flake the salt fish into a large bowl. 
2. In a stock pan, bring salted water to the boil. 
3. Add the green bananas. Boil for 10-15 minutes until soft. 
4. Cool bananas under cold water and remove skins. 
5. Mash bananas with milk and butter. 
6. Add the salt fish and all seasoning ingredients to bowl. 
7. Add the beaten egg and combine well. 
8. Roll the mixture between your hands to form 2 inch balls.
9. Refrigerate for 30 minutes.
10. Roll balls in the breadcrumbs, then in the beaten egg mixture and then in the breadcrumbs again. 
11. Deep fry over a high flame.

Directions
    -Breadfruit Salad  

1. Place breadfruit cubes, onions, peas, carrots and salt and pepper in a large bowl.
2. Combine lightly with two forks. 
3. Add mayonnaise to moisten, mix to coat all ingredients. 
4. Garnish with chopped parsley. 
5. Serve on lettuce leaves.