Recipes

1. Preheat the oven to 375 degrees.
2. Drizzle olive oil over the squash.
3. Sprinkle FI MI KINGSTON Jerk Spice evenly over the squash.
4. Toss the squash to coat it evenly if needed.
5. Arrange the squash so the pieces are not overlapping.
6. Place in the oven and bake for 10-12 minutes.
7. Check for doneness. The squash should be tender.
   If not, bake for an additional 5 minutes.

Yes, I fulljoy (enjoy).

Cultural Tip – Jamaicans usually call legumes peas, and thus, it is the name rice and peas.

1. If dry kidney beans are used, rinse the beans and soak them in warm water overnight.
2. Place the beans, coconut milk, water, and garlic in a large pot (at least a 4-quart pot or one large enough to hold all ingredients, with a few inches remaining above the liquid). Cook until half the liquid has evaporated from the pot.
3. Release the steam.
4. Season up the pot by adding 1 tablespoon of FI MI KINGSTON Jamaican Jerk Dry Rub and the scallions.
5. Season up the pot by adding the 3 teaspoons of FI MI KINGSTON Jerk Dry Rub and scallions.
6. Allow the pot to come to a boil.
7. Wash and add the rice to the pot.
8. Reduce heat to low.
9. Cook until the rice is tender and all the liquids are absorbed.
10. If all liquids have been absorbed and the rice is not fully cooked, use a piece of aluminum foil to cover the mouth of the pot. This usually finishes the cooking.
11. When cooked, stir with a fork before serving. It serves approximately 6 people.

1. Coate both sides of the pork chops with FI MI KINGSTON Jerk Seasoning. (Use 1 tablespoon per chop.)
2. Allow the chops to marinade for at least 2 hours in the refrigerator. Overnight is better. The longer the meat marinates, the more spicy it gets.
3. Preheat the oven to 350°F.
4. Place the chops on a non-stick baking sheet or in a non-stick oven pan.
5. Bake for 30 minutes, then finish on broil (Lo) for about 8 to 10 minutes or until the chops are fully cooked.
6. If weather permits, the pork chops can be done on a charcoal or gas grill until fully cooked or a meat thermometer reads 150 degrees or 160°F when placed in the thickest part of the pork chop.

1. Remove the excess fat from lamb shanks.
2. Season the lamb shanks with FI MI KINGSTON Jerk Rub and allow the meat to absorb the jerk rub for at least 2 hours.
3. Place the marinated lamb shanks in a crockpot.
4. Add the remaining ingredients.
5. Cook on high for 30 to 45 minutes, then reduce the heat to low and cook for 8 hours.

1. Mix all ingredients together in a large bowl.
2. Use beef to form 4 to 6 beef patties.
3. Cook on a grill or in a skillet to your liking.
4. While burgers are being cooked, lightly toast the hamburger buns. If canned pineapple is used, drain the slices.
5. Place the cooked beef patty on a bun. Top with 1 slice of cheese and 1 slice of pineapple. (This is best enjoyed hot.)
6. Servings: 4 to 6.

1. Mix together jerk seasoning, oil, and vinegar to turn dry rub into a wet marinade.
2. Place the brisket and marinade into a resealable plastic bag.
3. Rotate the meat around in the plastic bag in order to thoroughly coat the meat.
4. Place the bag in the refrigerator and allow the brisket to marinate for at least 3 to 4 hours. (Overnight is better.) Note that the longer the meat marinates, the more spicy it becomes.
5. Preheat the oven to 250°F.
6. Place the brisket along with the juices in a roasting pan and cover with foil.
7. Bake for 3 to 4 hours or until tender. The drippings in the roasting pan should be served along with the meat.

1. After the chicken has been cleaned and dried, place it in a large resealable plastic bag or glass dish.
2. Apply FI MI KINGSTON Jerk Seasoning, coating all the pieces of chicken.
3. Leave to marinate for at least 2 hours.
4. Grill or bake until fully cooked.

1. Wash the chicken thighs. Coat both sides with FI MI KINGSTON Jerk Rub. Place in your refrigerator and allow the chicken to marinate for at least 2 hours. (Overnight is better.) The longer the meat marinates, the more spicy it gets.
2. To cook, preheat the oven to 275°F and place the chicken on a non-stick baking sheet or on a non-stick pan. Bake for 40 minutes then broil on low heat until fully cooked.
3. This is also great grilled.

1. In a food processor or blender, combine all the jerk marinade ingredients.
2. Blend until you have a smooth paste. If it’s too thick, you can add a bit of water to achieve your desired consistency.
3. Prepare the turkey by cleaning it thoroughly and patting it dry with paper towels.
4. Make several deep cuts or slashes in the turkey meat to allow the jerk marinade to penetrate. This also helps the turkey cook more evenly.
5. Rub the jerk marinade all over the turkey, ensuring you get it into the cuts you made. Use your hands to massage the marinade into the turkey, making sure it’s well-coated.
6. Place the turkey in a large resealable plastic bag or airtight container and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to infuse.
7. Preheat your grill or oven to medium-high heat (around 350-375°F or 175-190°C).
8. If using a grill, set it up for indirect grilling. For an oven, place a wire rack in a roasting pan and add a bit of water to the bottom to create steam during cooking.
9. Place the halved limes or lemons inside the turkey cavity to add flavor and moisture.
10. If using a grill, cook the turkey indirectly over medium-high heat for about 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
11. If using an oven, roast the turkey at 350-375°F (175-190°C) for about 15-20 minutes per pound or until the internal temperature reaches 165°F (74°C).
12. Let the jerk turkey rest for about 20 minutes before carving.
13. Garnish with fresh thyme and scallions if desired, and serve.
14. Enjoy your FI MI KINGSTON Jerk Turkey with your favorite side dishes, such as rice and peas, coleslaw, or roasted vegetables.

1. Work the jerk rub into the fish and allow the fish to marinate for a few minutes. Note that fish absorbs marinade really easily, so 5 to eight 8 is more than sufficient.
2. Grill on a gas or propane grill for about 9 minutes per side. Take care not to overcook the fish.
3. This dish is best enjoyed hot!

1. Set the oven to 390°F.
2. Rub the oil generously over the salmon steaks.
3. Sprinkle the jerk seasoning over the salmon (1 teaspoon per steak).
4. Place the seasoned salmon steaks, skin side down, on a non-stick baking sheet or in a non-stick pan.
5. Bake until the salmon is fully cooked—about 12-15 minutes.

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or aluminum foil.
3. Drizzle olive oil over the salmon fillets and rub them with minced garlic.
4. Season the salmon with dried oregano, salt, and black pepper to taste.
5. Place lemon slices on top of each salmon fillet.
6. Fold the edges of the foil or parchment paper up and around the salmon to create a little packet.
7. Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked to your preferred level of doneness.
8. Carefully open the packets (watch out for steam), garnish with fresh parsley, and serve.