Shizzled and Mango Salsa-Stuffed Pork Loin

Ingredients:
1 (3 1/2-lb) center-cut boneless pork loin roast (4 to 5 inches in diameter)
1 Cup of The Shizzle Jerk Marinade

Mango Salsa:
1 mango, peeled and diced
1/4 cup diced red onion
1/4 cup diced red bell pepper (or other pepper of choice)
1 lime, zested and juiced
1 jalapeno, minced
1 tsp honey
2 tbsp extra virgin olive oil
1/4 cup cilantro, chopped
Salt and pepper

Directions:
Combine lime juice, lime zest, extra virgin olive oil and honey in a small bowl. Wisk ingredients together into vinaigrette.

Combining remaining salsa ingredients in a bowl. Pour vinaigrette into bowl and mix together. Let stand in the refrigerator for at least 30 minutes.

Preheat oven to 450°F.

If pork loin has been tied, discard strings. Put loin, fat side down, on a cutting board lined with plastic wrap. Butterfly pork in a spiral cut: Find beginning of a flap on long side of loin (where bone was removed). Starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning or paring knife, stopping one inch from bottom (this is beginning of spiral). Turn knife parallel to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin is one long flat piece of meat.

Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth meat pounder or rolling pin. Remove plastic wrap and coat top side of pork with The Shizzle Jerk Marinade. Spread a portion of the mango salsa over top of pork, enough to create even 1/4 inch layer. Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board. Then tie with kitchen string at 1-inch intervals. Coat the exterior of the roast thoroughly with The Shizzle, covering fat layer well.

Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven. After 20 minutes, reduce oven temperature to 325°F. Continue roasting about 30 more minutes, until thermometer inserted diagonally two inches into meat registers 155°F.

Transfer pork to a platter and let stand 25 minutes.

Discard string, then slice pork and serve with generous topping of remaining mango salsa.

Shizzled Mahi with Jalapeno-Cilantro Glaze

Ingredients:
4 (5-ounce) mahi mahi fillets (or other white fish of choice)
1 cup of The Shizzle Jerk Marinade

Jalapeno-Mint Glaze:
1 cup red wine vinegar
1 cup white wine vinegar
1/2 cup sugar
1 jalapeno pepper, chopped
1/3 cup coarsely chopped fresh cilantro leaves
Salt

Directions:
Jalapeno-Mint Glaze: Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted, mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the jalapeno and cilantro and blend until smooth. Season with salt to taste. Let the glaze cool to room temperature.

Fish:
Coat the fish with The Shizzle Jerk Marinade on all sides. Place onto a hot grill on medium heat. After 2 to 3 minutes (should be brown) turn over and cook 3 to 6 minutes, until fish is cooked through.

Remove fish and plate, drizzling with jalapeno-cilantro glaze.

Shizzled Shrimp and Grits

Serves 4

Ingredients:
1 pound fresh shrimp, peeled
1 cup Carolina Grits (or grits of choice, stone-ground preferred)
1 cup of The Shizzle Jerk Marinade
2 cups water
2 cups milk
2 tbsp butter
1/4 cup creme of coconut (aka coconut cream, creme de coconut)
1/4 cup chopped cilantro
1 tbsp canola oil (or other cooking oil)
Salt to taste
1 lemon wedge

Directions:
Peel (if necessary) and rinse shrimp, then pat dry with a paper towel. Put shrimp in a bowl or zip-top bag, add The Shizzle Jerk Marinade, covering the shrimp thoroughly. Marinate for at least 30 minutes at room temperature. If marinating longer than 30 mins, bring up to to room temperature during last 30 minutes.

Add water and coconut milk to a saucepan and bring to a boil. Slowly add the grits, whisking to remove clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or to desired texture. Add butter and salt to taste.

Heat a large sauté pan over med-high heat and add canola oil. Add the marinated shrimp and sauté, turning/tossing frequently, until shrimp turn pink and The Shizzle carmelizes nicely.

Pour grits into a large bowl, place shrimp on top and garnish with cilantro. Squeeze lemon wedge over entire bowl.

Shizzled Chicken Tacos with Pineapple Salsa

Ingredients:
12 whole chicken wings or drummettes
4 boneless-skinless chicken thighs (or 3 large chicken breasts, pounded to ½ inch thickness)
1 cup of The Shizzle Jerk Marinade
8 taco sized soft corn or flour tortillas
1 ripe avocado, cubed
2 limes cut into wedges, for serving

Pineapple Salsa Ingredients:
2 cups diced fresh pineapple
1/2 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 serrano pepper, seeded and finely chopped
Zest and juice of 1 lime
1 tsp honey
Salt to taste

Creamy Slaw Ingredients:
4 cups shredded cabbage
1/3 cup mayo
3 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste

Directions:
Chicken Prep: Pat chicken thighs (or breasts) dry with a paper towel. Place meat into a zip-top bag or bowl and pour in a generous amount of The Shizzle jerk marinade. Massage sauce gently into meat ensuring all areas are in contact with sauce. Allow to marinate for at least 30 minutes (or overnight if you want to be hard core).

Pineapple Salsa: Toss all ingredients together in a large bowl. Cover and chill until ready to use.

Cook chicken over medium heat on the grill or stovetop until chicken is cooked through. Flip every 5 minutes while cooking to ensure even caramelization of marinade. Slice into strips.

Creamy Slaw: Wisk together mayo, vinegar, honey, salt and pepper in a bowl, and add cabbage a few minutes before assembling tacos.

Assemble tacos. Place chicken and top with pineapple salsa, creamy slaw, and avocado on each tortilla. Serve with fresh lime wedges for drizzling on tacos.  Optional additions: add shredded cheese, or hot sauce of choice.  Down the hizzle!

 

Shizzled Jerk Chicken Sandwich with Pineapple Relish

Ingredients:
4 boneless skinless chicken thighs, or breast filets if preferred
1 cup of The Shizzle jerk marinade
4 potato rolls or preferred sandwich buns
4 tbsp mayonnaise

Relish Ingredients:
2 cups freshly diced pineapple
1/4 cups diced cilantro
1/4 cups diced red bell pepper
1/4 cups diced red onion
2 tbsp lime juice (juice of 1-2 limes)
1/2 tsp salt
1 tsp honey
1 tbsp extra virgin olive oil

Directions:
If using chicken breasts more than 3/4 inches thick, cover breasts with plastic wrap and pound to 1/2 to 3/4 inches thick. This will tenderize meat and improve penetration of marinade. Thighs are already tender and absorbent and do not require this step.

Pat meat dry with paper towels. Place meat in zip top bag, and pour in enough of The Shizzle jerk marinade to thoroughly coat the meat. Place in refrigerator and marinate for 1 to 24 hours.

To make relish, combine diced pineapple, cilantro, bell pepper, and onion in a bowl. In a separate bowl, combine lime juice, salt, honey, olive oil, and stir or wisk thoroughly to make vinaigrette. Pour vinaigrette over diced ingredients and stir together thoroughly. Cover relish and place in refrigerator until ready to serve.

Cook meat on grill over low to medium heat to desired tenderness, ensuring that some nice, dark caramelization of The Shizzle jerk marinade occurs. If desired, meat can be broiled or cooked directly in a skillet.

Place meat on warm or toasted potato rolls with a dab of mayo. Drain pineapple relish of excess juice and place a generous amount of relish on top of meat. Enjoy…It’s The Shizzle!

Shizzled Pineapple Kabobs

Ingredients:
2 pounds meat of your choice (chicken, pork, beef, lamb, goat, venison, meat substitute), cut roughly into ½” thick, 2×2” pieces
1 jar of The Shizzle Jerk Marinade
2 red bell peppers, cut into 2×2” pieces
1 red onion cut into 2×2” pieces
1 pineapple, cut into 1” thick 2×2” pieces
1/3 cup soy sauce
1 tablespoon extra virgin olive oil
2 tablespoons brown sugar
Pinch of ground black pepper

Directions:
Meat Prep:  Pat meat dry with a paper towel.  Place meat into a zip-top bag or bowl and pour in generous amount of The Shizzle jerk marinade.  Massage sauce gently into meat ensuring all areas are in contact with sauce.  Allow to marinate for at least 30 minutes or overnight.

Mix soy sauce, olive oil, brown sugar and black pepper into a large bowl.  Add ¼ cup of The Shizzle and mix well.  Toss bell peppers, onion, and pineapple pieces into bowl and mix together until all pieces are evenly coated with sauce.

Assemble kabobs, alternating meat, vegetables and pineapple.

Cook kabobs over medium-high heat on the grill until meat is cooked through and all ingredients are caramelized.  Flip every 5 minutes or so while cooking to ensure even caramelization.

Remove kabobs from grill and serve over bed of rice, cous cous, or sides of choice.

Shizzle be gone!

Shizzled Chicken Panini

Serves 4

Ingredients:
2 pounds skinless, boneless chicken breast
1 cup of The Shizzle Jerk Marinade
2 onions
2 tbls sugar
8 ounces soft goat cheese
4 flat breads

Directions:
Place the chicken breasts in a large zip-lock plastic bag with the Shizzle marinade. Squeeze the marinade around the chicken until it is well coated. Refrigerate and allow the chicken to marinate overnight (or at least 4 hours).

Peel onions and cut in half. Slice the onions very thin. Place onion in a medium saucepan with the sugar. Cook over medium-low heat, stirring occasionally, until the onions soften and turn golden brown (about 30 minutes). Remove from heat and let cool in pan.

Preheat grill or Panini press. Remove chicken from Shizzle marinade and place chicken on grill, cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade. Let cool slightly, and then cut chicken thin or shred with your fingers.

Build your Panini: Take 1 flat bread and spread a ¼ of the chicken over it. Crumble 2 ounces of the goat cheese over the top along with a couple tablespoons of caramelized onions. Fold the Panini in half and grill on high for 10 minutes in the grill press. Cut in half and serve. Repeat with remaining Paninis.

Shizzled Chicken Stuffed Sweet Potato

Serves 4

Ingredients:
2 skinless, boneless chicken breasts
1 cup of The Shizzle Jerk Marinade
4 large sweet potatoes
6 green onions sliced
1 mango diced
1 red bell pepper diced
3 tbls of chopped red onion
1 tbl lime juice
Salt to taste

Directions:
Place the chicken breasts in a large zip-lock plastic bag with the Shizzle marinade. Squeeze the marinade around the chicken until it is well coated. Refrigerate and allow the chicken to marinate overnight (or at least 4 hours).

Preheat grill or frying pan. Remove chicken from Shizzle marinade and place chicken on grill, cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade. Let cool slightly, and then cut chicken thin or shred with your fingers.

Bake the sweet potatoes in oven at 350°F until tender (about 45 minutes). Combine the green onion, mango, red bell pepper, red onion, and lime juice in a small bowl and mix well. Season with salt.

Split the sweet potatoes down the middle. Add a good helping of chicken on top of each one along with a few tablespoons of the chopped mango mix. Serve immediately.

Shizzled Chicken Stew

Serves 5 to 6

Ingredients:
2 pounds chicken legs
1 onion
4 ribs celery
4 carrots
2 large sweet potatoes, peeled
3 cloves garlic
2 tbls flour
1 cup of The Shizzle Jerk Marinade
½ cup cider vinegar
1 cup beer
5 cups water
1 bunch of green onions

Directions:
Separate the chicken into drums and thighs. Chop the onion, celery, and carrot, and sweet potatoes into large bite sized chunks. Mince the garlic fine.

Brown the chicken on all sides in olive oil in 2 batches. Remove from pan. Add carrots, onion, and celery and sauté for 3 minutes. Add garlic and cook one minute.
Add flour and stir to mix in well, cook 1 minute while stirring. Add the Shizzle and mix. Cook 1 minute.

Add the vinegar, beer, and water and scrape the bottom of the pan to incorporate any browned bits into the sauce. Add the chicken and potatoes.

Simmer for an hour or until potatoes are tender. Serve, as is, in a bowl or over rice. Thinly slice the green onion and sprinkle over the top to garnish.

Shizzled Baby Back Ribs

Serves 4

Ingredients:
2 full racks well-trimmed pork baby back ribs (about 3 ½ pounds)
1 cup The Shizzle jerk marinade

Directions:
Cut each rack of ribs in half so you have a total of 4 sets of ribs. Rub the ribs all over with the Shizzle sauce and place in a sealable plastic bag or covered dish. Refrigerate for at least 4 hours or, preferably, overnight.
Preheat oven to 200°F. Lay the ribs out on a baking sheet covered with foil. Cook the ribs in the oven for 2 hours. Remove and let ribs cool.
Meanwhile, heat up a gas or charcoal grill. Cook the ribs for 3 to 4 minutes on each side. Serve hot with additional Shizzle sauce. If you like, cut the ribs every 1 or 2 bones for easier serving.

Jamaican Stir Fry

Serves 4

Ingredients:
1 pound flank steak, chilled or slightly frozen
1 cup + ¼ cup The Shizzle jerk marinade
2 tablespoons vegetable oil
12 ounces snow peas
2 large carrots, peeled and coarsely grated
1 red bell pepper, stem and seeds removed, sliced into matchsticks
6 scallions, sliced thin, green parts only

Directions:
Cut the steak lengthwise, along the grain, into 2 or 3 pieces. Now slice each piece against the grain as thin as possible. Note: if the steak is slightly frozen it will be much easier to cut thin.

Transfer the sliced beef to a sealable plastic bag with 1 cup of the Shizzle sauce. Shake and squeeze the Shizzle around until the meat is well coated. Refrigerate for 3 to 4 hours.

Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat until it begins to smoke. Add the beef and cook, tossing the meat occasionally, until well browned. Remove the beef to a plate.

Add the other tablespoon of oil to the pan and let it get hot. Toss in the snow peas and cook for 2 minutes. Add the carrots and bell pepper and cook for another minute. Turn the heat down to medium. Add the beef back to the pan along with a ¼ cup of Shizzle. Let everything heat up for 3 to 4 minutes.

Sprinkle the sliced scallions over the top and serve hot. Serve the stir fry as is, or over rice or noodles.

Jerked Brisket Sandwich

Makes 6 very large sandwiches

Ingredients:
1 4-5 pound beef brisket
1 jar of The Shizzle jerk marinade
1 cup pineapple juice
1 12-ounce can Coca Cola
1 large onion
1 tablespoon sugar
Pinch of salt
1 pound mozzarella cheese
12 thick slices of Texas toast
Butter

Directions:
Trim and clean brisket of any excess fat or silver skin and place in a heavy roasting pan. Pour entire jar of Shizzle over brisket and rub the beef until it is well coated. Cover the pan with foil or plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Add the pineapple juice and cola to the roasting pan and place into oven. Braise brisket for 3 to 4 hours. When brisket is fork tender remove from oven. When the meat has cooled slightly, transfer to a carving board and let rest for 15 minutes. Use two forks or your fingers to pull the brisket apart into loose strands. Alternatively, you can slice the meat thin and then chop it up.

While the brisket is cooking, peel the onion and slice very thin. Add the onion to a medium pot over low heat. Slowly cook the onion while stirring occasionally. When the onions have softened, add the salt and sugar and continue to cook. When the onions have turned a golden brown, remove the pan from heat and set aside.

Build your sandwich: Add a couple tablespoons of butter to a large frying pan over medium heat. Add Texas toast to the pan (you may want to do this in 2 or 3 batches). Pile on the pulled brisket to the toast slices. On top of the brisket, add a good handful of sautéed onion. Then add thick slices of mozzarella. Top with Texas toast. Lightly toast one side, flip over and cook the other side until the cheese is good and melted. Serve hot.

Jamaican Sandwich

Makes 4 sandwiches

Ingredients:
4 boneless, skinless chicken breasts
1 cup The Shizzle jerk marinade
1 can pineapple rings
8 slices of mozzarella cheese
8 slices of hearty bread
Butter

Directions:
Add the chicken and Shizzle sauce to a large, sealable plastic bag. Shake and squeeze the Shizzle over the chicken until well covered. Refrigerate for 3 to 4 hours.
Heat up a gas or charcoal grill (or use a large skillet). Cook the chicken thoroughly, about 7 to 8 minutes per side. While the chicken is cooking, grill the pineapple rings for 1 to 2 minutes per side (just enough to form grill marks and heat the fruit up). Remove to a large platter until needed.
Make your sandwich: Heat up a large frying pan or Panini machine. Add a couple tablespoons of butter to the skillet or brush the Panini machine with melted butter. For each sandwich, place 1 chicken breast between two slices of bread with a couple pineapple rings and two slices of mozzarella cheese. Fry the sandwiches for 3 or 4 minutes per side or until the cheese is nice and melted.

Shizzled Chicken Pizza

Serves 4 to 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup The Shizzle jerk marinade

For the pizza crust (or use store bought):
2 ¼ teaspoons active dry yeast
½ teaspoon brown sugar
1 1/2 cups warm water (110°F)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

For the oven roasted tomatoes:
2 tablespoons olive oil
1 clove garlic, peeled and thinly sliced
8-10 branches of fresh thyme
a few spring of fresh rosemary
salt and freshly cracked pepper
1 pound tomatoes, (8 small or 4 medium-sized)
1 cup marinara sauce
1 red onion, peeled and sliced thin
1 large green bell pepper, stem and seeds removed, cut into strips
1 pound shredded mozzarella cheese

Directions:
Add the chicken and Shizzle sauce to a large, sealable plastic bag. Shake and squeeze the Shizzle over the chicken until well covered. Refrigerate for 3 to 4 hours.
Heat up a gas or charcoal grill (or use a large skillet). Cook the chicken thoroughly, about 7 to 8 minutes per side. Remove to a large platter until needed. When cooled, slice the chicken about ¼-inch thin.

Make the oven roasted tomatoes: Preheat the oven to 325°F. Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes into halves or thirds horizontally, then use a sharp knife to remove the stems. Toss the tomatoes with the oil and seasonings, and then lay them cut side down in the dish.

Bake for two hours or until the tomatoes are completely softened and start to wrinkle. The length of time depends on the size and variety of tomatoes. Remove from oven and let cool.

Make the pizza crust: In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth or plastic wrap. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

Make the pizza: Preheat oven to 425°F. Roll out the pizza dough on a floured surface. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Spread the marinara sauce evenly over the pizza dough, leaving a 1-inch edge around the outside. Sprinkle a handful of cheese over the top. Add the chicken, tomatoes, onion, and peppers. Add the remainder of the cheese over the top.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Let cool for a couple of minutes before slicing.