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Classic smoky, sweet, hot, jerk made from all the essential Caribbean flavors; allspice, thyme, habanero chili, lime, garlic, chive, ginger, black pepper, nutmeg, and cinnamon. SALT FREE. Use ISLAND to create a jerk BBQ sauce by stirring a tablespoon or so into a half cup each Red Stripe, pineapple juice, and ketchup, bringing to a boil then simmering until reduced and syrupy. Addictively delicious.

Marinade your favorite meat for grilling. Pork is especially delicious with sweet smoky chili, but shrimp is also delicious jerked – just cut the marinade time down to 15 to 30 minutes.

Try Haitian chicken stew – simply marinade the chicken but instead of grilling or baking, sear in a dutch oven, add broth and tomatoes, and braise until everything is tender and fragrant.

Marinade cubes of pork with ISLAND, a pinch of salt, orange juice and vinegar. Stew with onions and peppers until tender. For authentic Griot, briefly fry those tender pieces of pork and place atop stewed veggies and rice.


Jamaican Jerk Chicken
~Serves 4~

1 whole chicken, cut into serving pieces, or 8 mixed pieces, preferably bone-in and skin on 1/3 cup lime juice, fresh preferred
2 tsp soy sauce
1/4 cup brown sugar (palm or turbinado preferred)
2 Tbsp ISLAND®v 4 green onion, roughly chopped
2 tsp salt (kosher or sea salt preferred)
4 large cloves garlic , minced(optional)
1 inch piece fresh ginger, minced (optional)
Fresh limes, for garnish

1. Blend lime juice, soy sauce, sugar, ISLAND®, green onion, salt to taste, and garlic and ginger if using in a food processor or blender until well combined.
2. In a large non-reactive bowl or pan, arrange chicken pieces and pour marinade over all. Toss until everything is well coated. Refrigerate at least a couple hours or overnight.
3. Bring chicken to room temp before cooking. Preheat your grill (No grill? Preheat your oven to 425). If you have smoker wood chips, add them to the grill for authentic jerk BBQ.
4. Grill or roast, turning once, until crispy and dark and juices run clear – at least 45 minutes.
5. Serve with wedges of lime.

Oven Baked Jerk Ribs
~serves 3-4 generously~

1/4 cup fresh squeezed lime juice 2 tsp soy sauce 2 Tbsp brown sugar 1 Tbsp ISLANDĀ® 2 green onions, roughly chopped 1 tsp salt 1 whole slab St Louis style meaty ribs
Fresh lime wedges, potato or mac salad or cole slaw (pikliz) to complement

1. Pour lime juice, soy sauce, sugar, ISLAND, green onions and a pinch of salt in a blender. Blend until smooth. Pour over ribs and let marinade for a couple hours, or overnight.
2. Preheat oven to 275 degrees F. Remove ribs from the fridge and allow to come to room temperature before baking.
3. When the oven is ready, cover ribs tightly and place in oven to roast 3-4 undisturbed.
4. Remove ribs from oven and carefully remove cover. Raise oven temp to 425, spoon or pour off some of the fat in the baking dish, and return ribs to the oven uncovered to allow top to crisp up a bit, at least 30 minutes.
5. Remove from oven and let rest at least 15 minutes, then slice ribs and serve with potato salad and/or pikliz and wedges of lime.
Imagine you are under a tiki hut on a sunny beach somewhere with a fruity umbrella drink and dream of warm summer breezes.