Fi Mi Kingston Jerk Pork Chops

4 Pork Chops
4 Tablespoons FiMi Kingston Jerk Seasoning

Coate both sides Pork Chops with Fi Mi Kingston Jerk Seasoning (use 1 tablespoon per chop). Allow chops to marinade for at least 2 hours in refrigerator, overnight is better. The longer the meat marinates the more spicy it gets. Preheat oven to 350 degrees Fahrenheit. Place chops on a non-stick baking sheet or in a non-stick oven pan. Bake for 30 minutes, then finish on broil (Lo) for about 8 to 10 minutes or until chops are fully cooked. If weather permits, then Pork Chops can be done on a charcoal or gas grill, until fully cooked or a meat thermometer reads 150 degrees or 160 degrees Fahrenheit, when placed in the thickest part of the pork chop.

FiMi Kingston Oven Roasted Jerk Pork

Many Jamaicans have an affinity for Pork. Some often joke that they love Pork so much that they eat all parts of it, even the rope used to tie the pig. Maybe this is a joke only Jamaican’s find funny (lol); however, one thing that we will all agree on is the wonderful taste of Jerk Pork.

1 boneless pork loin roast (about 2 – 3 lbs)
4 Tablespoons Fi Mi Kingston Jerk Seasoning
¼ cup olive oil
¼ cup white cane vinegar
(You will also need a meat thermometer)

Combine Jerk seasoning, oil and vinegar to create a wet Jerk marinade.
Place pork in large re-sealable zip lock bag. Add Jerk marinade. Remove excess air from bag and close. Massage marinade into meat and allow pork to marinade overnight in refrigerator.

Preheat oven to 350 degrees Fahrenheit. Place pork in a roasting pan and cover with foil. Roast for about 60 to 70 minutes covered. Remove foil and roast for an additional 40 to 50 minutes or until the internal temperature of the roast reaches 150 to 160 degrees Fahrenheit. When roast is done place on platter and let it stand for about 8 to 10 minutes before slicing and serving.

Beef Brisket a la FiMi Kingston

This is a great dish for any day but I enjoy it on a rainy day when I want to relax, not spend too much time in the kitchen, but want a dish to inject some spice into the rainy Portland, winter of spring. Brisket is the preferred cut, but it also works well with a rump roast.

1 Beef Brisket (3 to 4 lbs)
5 Tablespoons FiMi Kingston Jerk Seasoning
¼ cup Olive Oil
¼ cup White Cane Vinegar

Mix together Jerk Seasoning, oil and vinegar to turn dry rub into a wet marinade. Place brisket and marinade into a re-sealable plastic bag. Rotate the meat around in the plastic bag in order to thoroughly coat the meat. Place bag in the refrigerator and allow brisket to marinate for at least 3 to 4 hours (overnight is better). Note that the longer the meat marinates the more spicy it becomes.
Preheat the oven to 250 degrees Fahrenheit. Place the brisket along with the juices in a roasting pan and cover with foil. Bake for 3 to 4 hours, or until tender. The drippings in the roasting pan should be served along with the meat.

FiMi Kingston Jamaican Beef Burger

2 lbs Extra Lean Ground Beef
3 Tablespoons FiMi Kingston Jerk Seasoning to taste
1 Tablespoon Orange Juice
1 Tablespoon Soy Sauce
4 to 6 Hamburger Buns
4 to 6 slices of cheese
Fresh or canned pineapple slices

Mix all ingredients together is a large bowl. Use beef to form 4 to 6 beef patties. Cook on a grill or in a skillet to your desired liking.
While burgers are being cooked, lightly toast the hamburger buns. If canned pineapple is used, drain the slices.
Place cooked beef patty on bun, top with 1 slice of cheese and 1 slice of pineapple.
(This is best enjoyed hot)

Servings: 4 to 6

FiMi Kingston Roasted Leg of Jerk Lamb

½ leg of lamb with bone in (6 to 7 lbs)
6 cloves garlic
2 Tablespoons olive oil
7 Tablespoons FiMi Kingston Jerk Seasoning
1 cup beef broth
¼ cup red wine

Preheat oven to 450 degrees Fahrenheit. Use your knife to cut slits into the leg of lamb and insert your garlic cloves into the slits. Use the olive oil to rub the outside of the leg of lamb; Coat heavily with Jerk seasoning, working as much seasoning as you can into the meat. Place in a roasting pan.
Roast for 20 minutes at 450 degrees Fahrenheit; then reduce temperature to 350 degrees Fahrenheit. Roast for an additional hour or until a meat thermostat when inserted into the thickest part of the meat registers 145 degrees Fahrenheit for medium rare and 165 degrees Fahrenheit for well done.
Once done, move the meat to a platter and allow it to rest for 5 to 8 minutes before slicing. While the meat rests, pour all that remains from the roasting pan into a sauce pan and add beef broth and red wine. Bring to a boil over a medium heat, until the volume has been reduced by about a 1/3. Add salt and pepper to taste. Slice the lamb and serve with the sauce (gravy) you have just prepared.

FiMi Kingston Spicy Jerk Lamb Shank Stew

4 to 6 lamb shanks
4 to 6 Tablespoons FiMi Kingston Jerk Rub (approx. 1 tablespoon per shank)
1 large onion, coarsely chopped
4 large carrots
2 Tablespoons tomato paste
1 (8 ounce) can tomato sauce

Remove excess fat from lamb shanks. Season lamb shanks with FiMi Kingston Jerk Rub, allow meat to absorb Jerk rub for at least 2 hours. Place marinated lamb shanks in crockpot. Add the remaining ingredients. Cook on high for 30 to 45 minutes, then reduce heat to low and cook for 8 hours. This is an “irie” dish to have after a long day at work; awesome with FiMi Kingston cornbread, and a salad.