Cook frankfurters with margarine or butter in saucepan until brown. Stir in remaining ingredients and simmer for about 10 minutes. Serve with toast or add a 8 oz.tin of baked beans. Enjoy.
Serves: 4 – 6
Prep time: 30 mins + marinating time for chicken. Active Time: 30 mins
Total time: 1 hr
For the chicken
24 chicken wings, rinsed and patted dry
2 cups Eaton’s Jamaican Rum Barbecue Sauce
2 tbsps. Vegetable oil
For the Dipping Sauce
4 tbsps. Eaton’s West Indian Mango Jam
4 Tbsps. Eaton’s West Indian Mango Chutney
1 tbsp. Eaton’s Chinatown Dark Soy Sauce
1 tsp. Eaton’s Crushed Pepper Sauce (or to taste)
Juice of 1 lime
1. Cut chicken wings cut in two, leg & tips.
2. Mix Rum Barbecue sauce with the oil. Reserve half of the mixture for basting.
3. Marinate the chicken in half of the Rum Barbecue Sauce for 2 hours or overnight.
4. Preheat oven to 350 degrees F. Place chicken pieces on baking tray and bake for approx. 30 mins or until chicken is cooked, basting with the reserved Rum Barbecue Sauce every 10 mins.
5. Serve with the Mango Chutney dipping sauce.
Serves 4
Prep time: 15 mins + marinating time for tofu. Active time: 15 mins Total time: 30 mins.
1 block firm tofu cut in ¼” cubes
1 cup Eaton’s Chinatown Dark Soy Sauce
1 tsp. Eaton’s Hot Pepper Sauce
1 tbsps. Arrowroot flour or cornstarch mixed to a paste with water
1 cup vegetable stock
2 cups baby bok choy or pak choy- chopped
1 large red sweet pepper – cut in strips
2 cups snow peas, trimmed
2 scallions stalks sliced thinly
1 stalk lemon grass, chopped finely (optional)
2 tbsps. Coconut or peanut oil
1 Tbsps. chopped cilantro
1.Combine the Soy Sauce with the hot pepper sauce. Divide in equal parts and reserve half of the sauce for cooking.
2. Marinate the tofu in the remaining sauce for 2 hours.
3. In a large frying pan or wok, saute the tofu in 1 tbl of the peanut oil over medium-high heat, turning once, for about 2 mins. Transfer to a bowl and keep warm.
4. Add ½ tablespoon of oil to the pan and saute the snowpeas until just tender, but still with some crunch. Add to the tofu.
5. Saute the pak choy, add to the tofu and snowpeas.
6. Add remaining oil to the pan, saute the sweet peppers and lemon grass, add to the bowl.
7. Pour the soy sauce and vegetable stock into the fry pan. Stir in the arrowroot mixture, while stirring, simmer until thickened.
8. Add the tofu and vegetables and heat through for a further 2 mins.
9. Garnish with cilantro and serve over noodles if desired.
Serves 4-6
Prep Time: 20 mins + marinating time for pork. Active time: 30 mins. Total time: 50 mins.
For the Pork:
2 1½ lb. pork tenderloins cut into 1 ½” cubes
1 cup Eaton’s Jamaican Boston Bay Style Jerk Seasoning
4 lg. sweet peppers quartered, seeded and cut into squares
1 lg. red onion thickly sliced
12 Bamboo skewers soaked in water for 30 mins.
½ of the glaze
For the Glaze:
2 cup Eaton’s West Indian Guava Jam
1 cup Eaton’s Chinatown Dark Soy Sauce
1 tbsps. Eaton’s West Indian Hot mustard sauce (or to taste)
Divide the glaze equally into two containers.
1. Season the pork with the jerk seasoning and marinate for 2 hrs. or overnight.
2. Combine glaze ingredients and divide equally into two containers, one for brushing the skewers and one for serving.
3. Preheat the grill.
4. Thread pork, sweet pepper, and onion pieces alternatively onto skewers.
5. Brush each skewer with glaze and grill on both sides until the pork is no longer pink in the middle. Let rest for 5 mins. before serving.
6. Serve with the remaining portion of Guava glaze.
Serves 4-6
Prep Time: 20 mins + marinating time for pork. Active time: 30 mins. Total time: 50 mins.
For the shrimp
2 doz. Jumbo shrimp – peeled, deveined, tails intact
1 cup Eaton’s Original Jamaican Jerk Tomato Ketchup
Juice of 1 lime
16 oz. grated coconut flakes
1cup corn starch
2 eggs well beaten
1 tsp. salt
Vegetable oil for deep frying
For the dipping sauce
1 cup of Eaton’s Original Jamaican Jerk Tomato Ketchup
1 tsp. Eaton’s Jamaican Scotch Bonnet Pepper Sauce (or to taste)
2 tbsp. Eaton’s West Indian Papaya Chutney
1 tbsp. chopped cilantro if desired
1. To butterfly the shrimp: run a small sharp knife down the outside centre of each shrimp, do not cut all the way through, just to open and flatten.
2. Mix the lime juice with Eaton’s Jerk Tomato Ketchup and marinate the shrimp for 1 to 2 hours.
3. Combine all dipping sauce ingredients in a bowl and set aside.
4. Place shredded coconut and cornstarch in separate shallow dishes. Beat the eggs in a separate bowl.
5. Take shrimp out of marinade and pat dry. Dredge, each shrimp in cornstarch, shake, dip in beaten egg and then coat on both sides in coconut flakes.
6. Fry 3 – 4 shrimp at a time in hot oil, 350F, for 2 mins. or until cooked through. Drain on absorbent paper.
7. Serve with Dipping Sauce, garnish with cilantro if desired.
1/2 PLATE Eaton’s Premium Tomato Ketchup
1 tsp. Margarine or butter
3 frankfurters, chopped 1/2 inch
1/4 cup chopped onion
1/4 cup chopped sweet pepper
2 tblsp vinegar
dash of salt and pepper
Cook frankfurters with margarine or butter in saucepan until brown. Stir in remaining ingredients and simmer for about 10 minutes. Serve with toast or add a 8 oz.tin of baked beans. Enjoy.
1 Medium sized Onion – grated
1 tsp. Minced Garlic
1 tbsp. Butter or Margarine
2 tbsp. Tomato Paste
1 tbsp. Vinegar
1 tsp. Eaton’s Crushed Peppers
1½ tsp. Complete Seasoning or All Purpose Seasoning
3 lbs. Chicken pieces
Salt and Pepper to taste
Combine all ingredients except chicken to make a marinade. Add chicken and allow to marinate for at least 2 hours. Bake chicken in marinade at 350 F for 1 hour or until cooked. Serve with yellow rice and enjoy!
6 Large Tomatoes
4 oz. Grated Cheddar Cheese
1 oz. Butter or Margarine
1 tbsp. Olive Oil
1 tsp. Eaton’s Hot Mustard Sauce
1 tbsp. Bread Crumbs
Salt and Pepper to taste
Cut tomatoes in half (left to right) and scoop the seeds. Combine cheese, butter, oil, Eaton’s Hot Mustard Sauce, salt, pepper and bread crumbs. Place a scoop of each mixture into each tomato half. Bake at 400 F for 20-30 minutes. Garnish with parsley and serve as a starter.
Enjoy!!
1 cup Eaton’s Original Jamaican Jerk BBQ Sauce
4-5 large frankfurters cut diagonally
Heat Eaton’s Original Jamaican Jerk BBQ Sauce in a skillet on low heat. Grill franks or place in toaster oven until brown. Add franks to sauce and serve on toasted buns. Enjoy!
3 lb. chicken cut as desired
1/4 cup honey
1/4 cup lemon or lime juice
1/2 cup Eaton’s “Chinatown” Soy Sauce
1 cup Eaton’s Tomato Ketchup
Place chicken pieces in a casserole dish. Mix the other ingredients and pour over the chicken.
Marinate overnight or all day. Bake covered at 350 degrees F. for 1 hour.
Uncover and continue baking for 1/2 hour. Serves 4.
2 cups sour cream
3 tbsp. Eaton’s West Indian Hot Mustard Sauce
Rub Eaton’s Jamaican Jerk Seasoning and soy sauce into meat, allow to marinate for at least 2 hours.
Heat oven to 325 F. Bake in Oven for 1-1 ½ hours or until juices run clear.
Serve with rice and peas for an authentic Jamaican meal!
2 cups sour cream
3 tbsp. Eaton’s West Indian Hot Mustard Sauce
Combine sour cream and Eaton’s West Indian Hot Mustard Sauce in a bowl.
Serve with chips or vegetable sticks for and impressive snack!
Spread Pita bread generously with Eaton’s Original Jerk Tomato Ketchup.
Place fried Canadian bacon and pineapple chunks on bread and sprinkle liberally with mozzarella cheese. Place in oven at 350 F until cheese is bubbly.
Combine sour cream and Eaton’s West Indian Hot Mustard Sauce in a bowl.
Serve with chips or vegetable sticks for and impressive snack!