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Auntie Bev's Favourites | Auntie Bev's Friends' Recipes | Auntie Bev's Photo Gallery

Auntie Bev's Favourites

Below are a few of our favourite recipes. We would like to hear from you! If you use our product(s) in your favourite recipe, please contact us to send us your recipe.

Jerk Chicken jerk-chicken001

  1. Clean and cut up one whole chicken to desired pieces.
  2. Measure one cup of Auntie Bev's Jerk BBQ Marinade & Sauce and pour over the chicken.
  3. Leave to marinate for 20 to 30 minutes.
  4. Clean grill, oil lightly and pre-heat to medium heat (300°F).
  5. Start by grilling the chicken slowly, then increase heat (350°F) to achieve golden brown and crispy Jerk chicken.

Serve with any of the following: sweet peppers, zucchini, broccoli, brochette of vegetables, coleslaw.

Roasted Jerk Pork jamaican-jerk-pork-002

  1. Clean pork roast as you normally would.
  2. Use a sharp knife to cut small holes in the roast.
  3. Pour about half a cup of Auntie Bev's Jerk BBQ Marinade & Sauce onto the roast and let it sit for about 30 minutes.
  4. Preheat oven to 350°F before placing your roast in the oven.
  5. Increase the temp. to 375°F.
  6. Periodically, stick a knife inside to check if it is done for to your liking.

Traditionally served with: candied sweet potatos, fried plantain, and tossed green salad or coleslaw.

Jerk Seafood jerk-salmon

Use Auntie Bev's Jerk BBQ Marinade & Sauce as a regular sauce to flavour crabs, lobsters, salmon or other fish.

  1. Brush your seafood with Auntie Bev's Jerk BBQ Marinade & Sauce.
  2. Wrap in tinfoil and bake in a medium oven (350°F).

 

 

 

 

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Auntie Bev's Friends' Recipes

Jerk Burgers jamaican-jerk-burger-003
submitted by Deb G. (Vancouver, BC)

  1. Prepare your favorite burger recipe as normal and add 1 teaspoon of Auntie Bev's Jerk BBQ Marinade & Sauce per pound of meat. This gives the burgers a great zesty flavor! Use a tablespoon per pound if you want the real Auntie Bev experience!
  2. Pan fry or barbeque the burgers.

For a taste treat, finish by melting cheddar onto the burgers and topping with sauted mushrooms.

Try on a toasted Portuguese bun or Kaiser bun!

Jerk Rubbed Chops
submitted by Deb G. (Vancouver, BC)

  1. Take your favorite cut of pork chops and brush on a thin layer of Auntie Bev's Jerk BBQ Marinade & Sauce to both sides and massage the sauce into the meat.
  2. Cover with plastic wrap and refrigerate for an hour to allow the flavor to soak into the meat.
  3. When you are ready to cook, dredge the chops through a flour and bread crumb mixture and place on a baking sheet.
  4. Bake the chops in the oven at a medium heat (350°F) for 30 minutes or until done.

Jerked Chili
submitted by Keith R. (Vancouver, BC)

This is a great alternative to conventional chili!

Ingredients
450-600 grams lean ground beef
2 Tbsp Auntie Bevs Jerk BBQ Marinade & Sauce
2 serrano chili peppers (chopped fine)
1-2 tbsp chili powder
3-4 cloves garlic (chopped fine)
2 tbsp cooking oil
1 medium onion (chopped)
1 small zucchini (slice 1/4" thick and chop slices in half)
1 small yam ( peeled and diced to 1/2" cubes)
1 yellow, red or green pepper (chopped to 1/2" squares)
10-12 medium mushrooms (coarsely chopped)
1 - 4 oz can tomato paste
1 - 10 oz can romano beans (red kidney beans or garbanzo beans can also be used in place of the romano beans)
1 - 10 oz can of "chili mix" stewed tomatoes

Method

  1. Using a 6L pot on high heat, saute the onions in oil until slightly transparent and remove to a side dish. Brown the beef.
  2. Put the onions back plus add the chopped chilis, garlic, chili powder and the Auntie Bev's Jerk BBQ Marinade & Sauce.
  3. Mix together and then add the yam, zucchini and mushrooms.
  4. Add the tomato paste, romano beans and stewed tomatoes and fold all ingredients together.
  5. Bring the mixture to a boil and then turn the heat down to low, cover with a splash shield and let simmer, stirring every 10-15 minutes.
  6. When the majority of the liquid has evaporated the chili is ready, approximately 1-1.5 hours.
  7. Serve with your favorite corn chips.

Makes 6-8 servings.

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