Jerk Chicken, Jerk Pork, Jerk Lobster, Jerk Shrimp, Jerk Corn, Jerk Patties, Jerk Ice Cream, Everything Jerk! Over 30 vendors offering tasty cuisine to satisfy every taste bud.
Cooking demonstrations & Competitions – Amateur and Professions Chefs go head to head in a heated competition for cash, bragging rights and the coveted Dutch Pot Trophy. Watch Chef Chef Andre Fowles, two-time “Chopped” Champion, demonstrate and sample innovative Jerk recipes. Celebrities such as Local 10 TV personalities Todd Tongen, Jamaica Tourist Board Director Donnie Dawson compete in a lively Quick-Fire Contest all hosted by Chef Irie Spice.
Get answers to burning culinary questions and cooking tips from experts, sample tasty treats and win prizes in the Grace Kitchen. Patty Eating Contests, Spin the Wheel and exciting games will engage patrons with opportunities to win prizes and have lots of fun.
Try these tasty Jerk recipes and you too can become an expert at preparing mouth watering Jerk dishes to impress family and friends. Your secret is safe with us.
1 tablespoon orange juice
1 tablespoon lime juice
3 garlic cloves, minced
4 tablespoons Jerk seasoning
2 tablespoons olive oil
20 large shrimp, peeled and deveined
4(12”) bamboo skewers, soaked in water for 30 minutes
Sea salt and pepper to taste
2 ripe mangos, peeled and diced
1 ounce rice wine vinegar juice
1 ounce dark rum
In a large mixing bowl combine the orange juice, lime juice, garlic and jerk seasoning. Slowly whisk in the olive oil. Place the shrimp into the marinade and allow the shrimp to sit for about 20 minutes.
Thread the marinated shrimp onto the skewers. Lightly season with salt & pepper. Grill for 3-4 minutes on each side or until the shrimp are bright pink in color.
Combine mango, vinegar, honey and rum in a blender or a food processor and puree until smooth. Season to taste with salt & pepper.
Drizzle the grilled shrimp with mango coulis and serve.
12 bamboo skewers, soaked in water
1 vanilla bean
1 teaspoon ground cardamom
1 orange, zested and juiced
½ cup dark spiced rum
¼ cup demerara sugar
Pinch sea salt
4 tablespoons butter, melted
Cut around the pineapple to remove the skin. Cut into 4 wedges and discard the core. Slice the pineapple to long strips. Push a skewer through each piece for easy grilling and serving.
Split vanilla bean and scrape out the seeds. Place vanilla beans and seeds, cardamom, orange juice and zest, rum, and sugar in a 1 ½ quart saucepot on high heat. Ignite the rum allow all of the alcohol to burn off and reduce the sauce by two thirds. Add the salt. Remove from heat and whisk in the cold butter.
Baste grill pineapple 6-8 minutes. Towards the end of the grilling use half of the sauce to baste the pineapple until they are starting to caramelize. Remove from grill and serve pineapple with the remaining glaze.
4 chicken breast, each cut into 4 strips
½ cup grape seed oil
3 tablespoons Jerk seasoning
Sea salt and pepper to taste
16 bamboo skewers, soaked in water for 30 minutes
1 cup Greek yogurt
1 tablespoon orange blossom honey
1½ teaspoons curry powder
½ teaspoon kosher salt
Place chicken strips, oil and jerk seasoning in a zip top bag, and rub to make sure the chicken is coated evenly, cover and allow to marinate in refrigerator for one hour.
In a small mixing bowl stir the yogurt, honey, curry powder and salt. Stir to combine. Reserve to serve with the grilled chicken strips. Thread the marinated chicken onto the skewers and grill for 3-4 minutes on each side or until the chicken is just cooked through.
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