"Lively up yourself" with a spicy bowl of joy
Jerk Popcorn
Servings: 4-6
PAIRS WITH: Monarch 2017 Riesling
INGREDIENTS:
1 bag plain microwave popcorn (3.2 oz bag)
1/4 cup butter
1 tablespoon McCormick® Curry Powder
1 tablespoon McCormick® Gourmet Jerk Seasoning
1 garlic clove minced
Fresh grated ginger, 1 inch
Sea salt
Lime zest
DIRECTIONS:
1. Pop popcorn according to directions, set aside.
2. Melt 1/4 cup butter in saucepan over medium heat.
3. Into the butter, mix curry powder, jerk seasoning, garlic and ginger.
4. Pour over popcorn and toss until coated.
5. Add salt and lime zest to taste and toss again.
Enjoy this warm with a smear of butter. Oh boy!
Coconut Cornbread
Servings: 6-8
PAIRS WITH: Gemme Cellars 2016 Gewürztraminer
INGREDIENTS:
1 cup unsweetened dry shredded coconut
1 cup coarse cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup firmly packed brown sugar
1 1/2 cups coconut milk
1 large egg
DIRECTIONS:
1. Preheat oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns golden brown. Watch carefully so it doesn’t burn!
2. Transfer to a bowl to cool. Raise oven temperature to 400 degrees.
3. In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break up any clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.
4. Bake for 15-20 minutes or until toothpick inserted into center comes out clean. Cool on a rack.
Entrees & Sides
Savory shrimp and crunchy, sweet slaw
Rasta Shrimp with Mango Slaw
Servings: 6
PAIRS WITH: Mariana Vineyard 2016 Verdelho
INGREDIENTS:
1/3 cup lime juice
1/4 cup olive oil
2 tablespoons honey
1 package McCormick® Gluten-Free Chili Seasoning Mix
1 pound jumbo or extra-large shrimp, peeled and deveined
1 package (14 ounces) shredded coleslaw mix
1 large ripe mango, peeled, seeded and chopped (1 cup)
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
DIRECTIONS:
1. Mix lime juice, oil, honey and Seasoning Mix in small bowl until well blended. Place shrimp in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 15 minutes.
2. Meanwhile, mix coleslaw mix, mango, bell pepper and cilantro in large bowl. Add remaining marinade; toss to coat. Cover. Refrigerate until ready to serve.
3. Remove shrimp from marinade. Discard any remaining marinade. Place shrimp in grill basket, grill rack or thread onto skewers.
4. Grill over medium heat 2 to 3 minutes per side or until shrimp turn pink. Cool shrimp then coarsely chop. Add to coleslaw mixture; mix well.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Jerk chicken with an island pedigree and cool salsa
Jerk Chicken with Black Bean Salsa
Servings: 4
PAIRS WITH: Adagio 2016 Minuet
INGREDIENTS:
Chicken
4 boneless skinless chicken breast halves, about 1 1/4 pounds
1/2 cup Lawry's® Caribbean Jerk Marinade with Papaya Juice
Black Bean Salsa
2 tablespoons Lawry's® Caribbean Jerk Marinade with Papaya Juice
1 can (15 ounces) black beans, drained and rinsed
1 cup chopped peeled ripe mango (pineapple or peaches may be used)
1/4 cup chopped red bell pepper
Chopped fresh cilantro
DIRECTIONS:
1. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2. Meanwhile, for salsa, mix beans, mango, bell pepper, cilantro and remaining 2 tablespoons marinade in medium bowl. Set aside. Remove chicken from marinade. Discard any remaining marinade.
3. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Spoon salsa on the side. Garnish with extra cilantro.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Desserts
Does it get any better? Add a splash of rum to the batter.
Pineapple Coconut Upside-Down Cake
Servings: 6-8
PAIRS WITH: Adagio 2016 Viognier
INGREDIENTS:
1/4 cup butter
2/3 cup brown sugar, firmly packed
14 oz. can medium pineapple slices (or fresh!)
16 whole maraschino cherries
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsweetened shredded coconut
1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup pineapple juice (reserved from canned slices or fresh)
2 tablespoons Jamaican rum
DIRECTIONS:
1. In saucepan, melt butter on medium heat; stir in brown sugar until blended.
2. Pour mixture into a 9-inch baking pan (round or square).
3. Place about 8 pineapple slices into the pan; put 2 cherries into the hole of each slice; set pan aside.
4. Put flour, baking powder, salt and coconut into a mixing bowl and set aside.
5. In another mixing bowl cream together butter, white sugar, egg and vanilla.
6. Add rum to the pineapple juice (or rum flavoring if desired).
7. Add flour and pineapple juice to butter mixture, alternating the dry and liquid ingredients to create cake batter; do not over mix the batter.
8. Spread batter over the pineapples in the pan.
9. Put cake into pre-heated 350-degree oven for about 1 hour, or until a knife inserted in the cake comes out clean.
10. Put pan on cooling rack, let sit for 5 minutes; place cake plate on top of the pan.
11. Flip the pan and the plate over and let it sit for another 5 minutes.
12. Remove the baking pan to unveil a beautiful pineapple cake.
The most original dessert on the block IS a block!
Fruit Salad Cube
PAIRS WITH: Moderna 2016 Muscat
STEP BY STEP INSTRUCTIONS HERE
Bright and juicy, easy to fix and easy to dip into your favorite wine!
Rainbow Fruit Dippers
PAIRS WITH: Halcyon 2017 Colombard
INGREDIENTS:
Fresh berries, citrus, pineapple, melon and/or kiwi, mango, papaya
DIRECTIONS:
1. Wash fruit and slice into 1/2 inch pieces. Thread onto wooden skewers. Cover and refrigerate until ready to serve.
Now kick off your shoes and surrender to the sexy sounds of the islands:
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