Islandboyjerkstop
Imagine what you want it to taste like and season accordingly



Recipes



Quick and Easy Breakfast Sauce




Here's a quick and easy recipe for a breakfast sauce that's perfect for eggs, breakfast sandwiches, and other breakfast dishes:


Ingredients:


1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon lemon juice

Salt and pepper to taste

Instructions:


In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth.

Season the sauce with salt and pepper to taste.

Serve immediately over eggs, breakfast sandwiches, or any other breakfast dish that pairs well with a tangy and slightly sweet sauce.

Note: You can adjust the ingredients to your taste preferences. If you prefer a spicier sauce, add a dash of hot sauce or cayenne pepper. You can also add herbs like parsley, chives, or dill to give the sauce a fresh and herbaceous flavor.



Grill Ribeye Recipe



Herre's a delicious recipe for grilling a ribeye steak:


Ingredients:


1 (1-pound) ribeye steak, about 1 1/2 inches thick

Salt and freshly ground black pepper

2 tablespoons olive oil

2 cloves garlic, minced

2 sprigs fresh rosemary, chopped

2 sprigs fresh thyme, chopped

Instructions:


Remove the ribeye steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. This will help ensure even cooking.


Preheat the grill to high heat.


Season the steak generously on both sides with salt and black pepper.


In a small bowl, mix together the olive oil, garlic, rosemary, and thyme to make a marinade.


Brush the steak with the marinade on both sides.


Place the steak on the hot grill and cook for about 3-4 minutes on each side, or until a nice crust has formed.


Use a meat thermometer to check the internal temperature – 135°F for medium-rare, 145°F for medium, and 155°F for well-done.


Remove the steak from the grill and let it rest for a few minutes before slicing and serving.


Enjoy your delicious and flavorful grilled ribeye steak!



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Mild Jerk Seasoning





This is a substitute jerk seasoning,

certain ingredients are not served

in traditional stores.


Multiply the ingredients in order to

make a bigger batch.


Ingredients

1 tablespoon garlic powder

2 to 3 teaspoons cayenne pepper

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried parsley

2 teaspoons sugar

2 teaspoons salt

1 teaspoon paprika

1 teaspoon ground allspice

1/2 teaspoon black pepper

1/2 teaspoon dried crushed red pepper

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon



Jerk Barbecue Sauce





Place all Ingredients in a pot, bring to a boil

then blend and store.


1 tablespoon olive oil

1/2 cup chopped onion

1 whole Scotch Bonnet

1 cup ketchup

1/2 cup water

3 tablespoons dark brown sugar

2 tablespoons cider vinegar

2 tablespoons lime juice

2 tablespoon Worcestershire sauce

1 teaspoon ground dry mustard

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon allspice



Scotch Bonnet Sauce





Ingredients




Jacquie's Cardinale Sauce And Pasta





Sautée a crushed or diced clove of garlic and about 2 Tbsp of chopped scallion in olive oil. Then add canned peeled tomatoes - best if Italian and from the area of Sorrento - I use Gustorosso - the flavor is spectacular. Season to taste, also hot pepper - add about 1/4 cup of fresh basil. Let cook on medium low for about 10 minutes. Stir frequently. When the pasta is ready - al dente - add about 2 pats of butter and a 1/4 cup heavy creamy to the sauce. Remove pasta water and place pasta in the sauce and mix over a low flame. No cheese is necessary as there is cream and butter.


Visit Jacquie's page here

IslandboyJerkstop