Auntie Bev's Recipes Page (right click and select 'print')

Auntie Bevs Jerk Marinade/Sauce is an excellent flavouring for barbequing,
grilling and roasting: chicken, pork, seafood, burger, steaks, stews,
soups, gravies, oven roast and so much more!

You can make traditional style jerk chicken and jerk pork for an authentic taste of Jamaica!

Add Auntie Bevs Jerk Marinade/Sauce to your veggie dip for a fun, zesty taste!

If you have a favorite way to use Auntie Bevs Jerk Marinade/Sauce or
Auntie Bevs New Hot Sauce, you can email it to: mailbag@auntiebevfoods.com

Check out the collection of Auntie Bev's Recipes below:

Jerk Chicken
Clean and cut up one whole chicken to desired pieces.
Measure one cup of Auntie Bev's Jerk Sauce and pour over the chicken.
Leave to marinate for 20 to 30 minutes.
Clean grill, oil lightly and pre-heat to medium heat.(300F)
Start by grilling the chicken slowly, then increase heat (350F) to achieve
golden brown and crispy Jerk chicken.
Serve with any of the following: sweet peppers, zuccini, broccoli, brochette
of vegetables, coleslaw

Roast Jerk Pork
Clean pork roast as you normally would.
Use a sharp knife to cut small holes in the roast.
Pour about half a cup of Auntie Bev's Jerk Sauce onto the roast and let it
sit for about 30 minutes.
Preheat oven to 350 before placing your roast in the oven.
Increase the temp. to 375.
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
Use Auntie Bev's Jerk sauce as a regular sauce to flavour Crabs, Lobsters,
Fish and Salmon.
Brush your seafood with Auntie Bev's Jerk Sauce then wrap in tinfoil and
bake in a medium oven (350F)

Jerk Burgers - submitted by Deb G. (Vancouver, BC)
Prepare your favorite burger recipe as normal and add 1 tsp. of Auntie Bev's
Jerk 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! 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)
Take your favorite cut of pork chops and brush on a thin layer of Auntie Bev's
Jerk Sauce to both sides and massage the sauce into the meat. Cover with
saran and refrigerate for an hour to allow the flavor to soak into the meat.
When you are ready to cook, dredge the chops through a flour and bread
crumb mixture and place on a baking sheet. Bake the chops in the oven
at a medium heat (350F) 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 Sauce/Marinade
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:
Using a 6L pot on high heat, saute the onions in oil until slightly transparent and
remove to a side dish. Brown the beef. Put the onions back plus add the chopped
chilis, garlic, chili powder and the Auntie Bev's Jerk Sauce. Mix together and then
add the yam, zucchini and mushrooms. Add the tomato paste, romano beans and
stewed tomatoes and fold all ingredients together. Bring the mixture to a boil and
then turn the heat down to medium low, cover with a splash shield and let simmer,
stirring every 10 minutes. When the majority of the liquid has evaporated the chili
is ready, approximately 1 - 1 1/2 hours.
Serve with your favorite corn chips.
Makes 6 - 8 servings.