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Mix last three ingredients. Place in a quart jar with the shrimp, shake and mix. Marinate for 1 1/2 hours. Grill shrimp for 2 minutes on each side or until done.

Jalapeno Cream Dressing

1/2 cup Pepper Jellies
1/2 cup sour cream
1 T fresh lime juice
1 T minced fresh cilantro

Mix all ingredients together and refrigerate. Pour dressing over salad greens or cooked warm pasta.

Grilled Jerk-rubbed Snapper with Avocado Salsa

4 (1 1/4 lb.) Yellowtail snappers, scaled, trimmed, and eviscerated
Beasley's Dunns River Brand Falls Jerk Rub Marinade Sauce
Avocado Salsa (see below)

Coat each snapper with 1/4 cup jerk marinade. Place on a hot, clean grill. Cook for 8-10 minutes on each side. Serve with Avocado Salsa.

Avocado Salsa

2-3 Avocados, peeled, seeded, and chopped
4 Limes, juiced
1 round, ripe tomato, chopped
1 bunch cilantro, chopped
1 Jalapeno, seeded and minced
1/4 cup olive oil
salt and pepper - to taste

Combine all ingredients together and spoon over snapper.

"Hot" Cornbread

2 cups corn meal
3 cups white flour
1/2 cup mayonnaise
1 T granulated sugar
2 diced Jalapeno peppers
4 T Pepper Jellies (your choice)
1 1/2 cup vitamin D milk
1 1/2 cup grated sharp cheddar cheese
1 1/2 t salt
1 t real vanilla

In a large bowl mix flour, corn meal, baking powder, and salt together. Beat milk and vanilla together, then add to dry ingredients, mix well. Bake in a 9" X13" baking dish at 350 degrees for 40-45 minutes. Add 1/2 cup cheddar cheese to the top of cornbread the last 15 minutes of baking time.

Mexican Roll-Ups

1 lb. Ground beef
1 can refried beans
1-8oz block creamed cheese
3 TBSP Daves Insanity Salsa
8-10 flour tortillas

Mix Salsa with the cream cheese, spread on ˝ of a tortilla. Spread refried beans on the other ˝. Layer ground beef over beans. Roll tortilla into a log shape, cut with knife into ž slices.

Hot Pickles

Take a jar of your favorite pickles, 24oz. Put 5 drops of BurnMeGood.com XXX hot sauce into the jar. Replace lid and shake well. Let sit one day. Open and enjoy.

Cheesecake a' la Montego

1 1/2 pounds cream cheese,softened
1 1/2 cups sugar
2 tablespoons pastry flour
1/2 cup sour cream
5 oz. any flavor Montego Bay Pepper Jellies
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 whole eggs
oiled 10" x 3" springform pan

Crust: Mix 2 cups crushed ginger snaps 1/4 cup melted butter and spread evenly on bottom of pan.

In a mixer, blend the cream cheese, flour and sugar until smooth. Add sour cream mixture to the cream cheese and sugar and pour add vanilla. Mix well. Slowly add each of the eggs and mix until well blended. Pour into the pan and place into a preheated oven at 350 degrees. Bake for 45 minutes. Turn off oven and let the cake cool gently in the oven for two hours then refrigerate.

Recipe from Peppered Palette

Hogs Breath Southwest Jalapeno Chicken

1 1/2 pounds boneless chicken breasts, halved
1/4 cup vegetable oil
1/4 fresh garlic, chopped
1/2 cup fresh shallots, chopped
1 tablespoon fresh basil, chopped
3 tablespoons Hogs Breath Jalapeno Sauce

Brown the chicken in oil. Add Hogs Breath Jalapeno, garlic, shallots and basil. Saute several minutes until shallots become soft. Add broth and simmer over low heat for approx. 10 minutes. Serve over saffron rice and garnish with thinly sliced red pepper and scallions.

Chicken on a Throne

1 large roaster chicken

(4 - 5 pounds, washed, lumps of fat removed, and blotted dry)

8 TBS sweet and hot rub
1-12 oz. can of beer
If roastin oven: smoke baste of 3 TBS butter melted, mixed with 1/2 tsp of liquid smoke
If grilling: 2 cups hickory wood chips soaked in water 1 hour, then drained

Sprinkle 2 TBS rub in the cavity of the chicken. If roasting the bird, brush the outside with smoke baste. Sprinkle 4 TBS rub on the outside.

Open the beer can and make a few additional holes in the top. Pour out (or drink) half the beer and add the remaining 2 TBS spice rub to the can. Holding the chicken upright, insert the can into the cavity. Spread out the legs to form a sort of tripod, so the chicken stands upright.

Grill Method: Set up your grill for indirect grilling. Place the bird in the center, away from the heat, and cook until golden brown and fall-off-the-bone tender, 2-2 1/2 hours.

Oven Method: Preheat the oven to 350 degrees. Place the bird upright in a roasting pan and roast until golden brown and fall-off-the-bone tender, 2-2 1/2 hours. Present the bird upright on the beer can on platter. Remove and discard the beer can, then carve the chicken.

Sweet & Hot Rub

3 TBS kosher salt
3 TBS black pepper
3 TBS paprika
3 TBS brown sugar

Stir ingredients together in a mixing bowl.

Serves: 8

Grilled Brie with Peper Jelly and Walnuts

1 Brie Wheel
1/2 cup pepper jelly of your choice (Montego Bay's Jellies are excellent)
1/2 cup chopped walnuts

Cut Brie in half, creating two rounds. Freeze both halves. Spread one half with pepper jelly and sprinkle with walnuts. Press two halves together and grill until both sides are scored and center is soft.

Makes: 1 wheel

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