Food Designer Arlene

 Jerk Shrimp Meatballs & Pineapple Dip

Here’s what you need

Let’s make it 

• Peel and devein shrimp – rinse gently under cold water 
• Strain away from the water and add lime juice and mix well  
• Using a food processor or hand chop – mince the shrimp and transfer to a mixing bowl 
• Add all remaining ingredients and mix well – add salt to taste  
• Add additional flour if required for more binding 
• Form into 2-inch balls and place on greased baking tray about 1 inch apart 
• Bake at 375 degrees for 8=10 mins 

Now the dip 

• Place all ingredients into a sauce pan and reduce on low heat until thick 
• Season to taste with salt 
• A great snack for entertaining 😊 

Beetroot & Pumpkin Rice

Here’s what you need 

2c Long grain rice 

½ c Beetroot (diced)

½ c Pumpkin (peeled & diced)

3tbsp Coconut oil 

¼ tsp Cinnamon powder 

1tsp nutmeg (finely grated)

1 bay leaf 

1/8 c Pimento peppers (chopped)

1/8 c garlic (chopped)

Salt to taste 

Granulated sugar to taste  

Let’s make it 

• Rinse rice in cold water until the water runs clear 
• In a pot for boiling, add rice and bay leaf top with water and boil until rice is cooked firmed and grainy.
• Strain from water and let cold water run through the rice. 
• In a wok or frying pan on medium heat add coconut oil, cinnamon and nutmeg and let cook for 1 min 
• Add garlic, pimento peppers, pumpkin and beetroot, stir and let cook for 2 mins 
• Add cooked rice a little at a time and mix in 
• Add salt and sugar to taste 
• Cover and remove from heat until serving time. 
• Pair this with any main and yum! 

Ham Bone Soup

Here’s what you need 

3c Soup Base (See website for recipe)

1 Left over Ham bone 

1c Carrots (diced)

1c Pumpkin (peeled, seeds removed and diced) 

1c Chopped blended seasonings (See website for recipe) 

12 sprigs of small thyme (tied into a knot)

2 Pimento peppers (sliced)

Salt to taste 

For the Dumplings 

¾ c All-purpose flour 

¼ c Yellow Cornmeal 

½ tsp Brown sugar 

1 pinch Salt 

Water for kneading 

Let’s make it 

• In a mixing bowl add all dry ingredients for the dumplings 
• Add water gradually, mix and knead into a stiff dough and set aside 
• In a large pot add ham bone, carrots and pumpkin.
• Cover with water and add ½ c chopped seasoning 
• Cove and allow to simmer on medium heat 
• When the soup begins to boil, roll & cut the dumpling dough into small pieces and add them to the soup
• Let cook for 20 mins, stirring occasionally 
• When the veggies are cooked tender, add salt to taste and garnish with pimento slices and thyme.
• Remove from heat and serve by the bowl full with Love 😊

Left-over Turkey & Veggie Pasta   

Here’s what you need 

Left over turkey (shredded) 

3 tbsp Our Garlic Butter 

2c short grain pasta 

¼ c Onions (diced) 

¼ c Mushrooms (sliced)

8 slices Sweet peppers /Bell peppers 

1/8 c Pimento peppers (sliced)

8 – 10 slices Fried plantains 

1c Whole milk 

1/3 c Evaporated milk 

¼ c Cheese (shredded)

1 tsp Black pepper 

Salt to taste 

Diced tomatoes and chopped parsley to garnish 

Let’s make it 

• Using a boiling pot, cook pasta according to the instructions on the packaging 
• Run cold water through the pasta and set aside 
• In a large sauce pan on medium heat, melt garlic butter and sauté onions, mushrooms and pimento for 2 mins 
• Add plantains and turkey – allow to cook for 2 mins 
• Add whole milk and evaporated milk and stir 
• When bubbles form add cheese and mix until melted 
• Add pasta and mix well 
• Add salt and black pepper to taste 
• Serve Hot & Happy!

Grapefruit Margarita

Here’s what you need 

Coarse salt for the rim of the glass 

1c Grapefruit juice 

½ c Lime Juice 

1/8 c Agave or Honey (simple syrup can also be used)

½ c Tequila (reduced if desired)

Ice cubes to make it frozen 

Lime wedges

Let’s make it 

• Using a slice of lime, rub around the rim of your glass and dip the glass rim in salt 
• In an emulsion, blender add grapefruit juice, lime juice, agave /honey and tequila 
• Add ice to cover the ingredients and blend until a slushy consistency is formed 
• Pour into glass and garnish with lime wedge or grapefruit slice
• Have island time any time 😊 

Ponche de Crème and Guinness Drink 

Here’s what you need 

 1c Ponche de Crème of your choice 

1c Guinness ice cream 

¼ tsp nutmeg (finely grated) 

¼ tsp cinnamon powder 

2 dashes Aromatic bitters 

Ice cubes 

Let’s make it 

• Add all ingredients in an emulsion blender and blend until smooth 
• Serve over ice if desired 
• Sprinkle grated nutmeg and cinnamon powder over the top 
• Cheers! 

Ginger Beer Battered Fish

Here’s what you need

2lbs fish fillet 

Lemon /Lime Juice 

1/8 c Ginger minced 

1c Fresh blended seasoning 

Salt to taste 

Hot sauce (optional)

2 ½ c All-purpose flour 

½ c Cornstarch 

1 tsp Baking powder

½ tsp Salt 

½ tsp Black Pepper 

1 tsp Paprika 

½ tbsp Chili powder 

1/8 c Parsley (dried)

1 can Ginger Beer 

Vegetable oil for deep frying 

Let’s make it 

• In a large bowl, place the fish, add lime /lemon juice and cover with water 
• Let soak for 2 -3 mins and remove from water 
• Add blended seasoning, ginger, salt and black pepper to taste and mix 
• Set aside to marinate 
• To make the seasoned flour (dry mix), in a bowl, whisk together 1c flour, salt, black pepper and paprika. 
• To make the batter (wet mix) mix together 1 ½ c flour, cornstarch, baking powder, salt, black pepper, parsley and chili powder. 
• Add ginger beer a little at a time until a thick but runny batter is formed. 
• In a frying pan, on med heat add vegetable oil
• Remove pieces of fish from the seasoning and coat in the dry mix. 
• Coat the fish in the wet mix, hold up and let drain off and place gently into the hot oil and fry on both sides until golden brown approx. 3-4 mins 
• Set unto a paper towel to soak up extra oil 
• Not only good for the holidays 😊

Sorrel Concentrate /Syrup 

Here’s what you need 

• 5c sorrel (fresh or dried)
• 8c water 
• 1c white rum 
• 2 Cinnamon sticks 
• 2 Bay leaves 
• 10 cloves 
• 6c Granulated sugar 

Let’s make it 

• In a large pot, add water bay leaf, cloves and cinnamon 

• Boil on medium to low heat for 20-30 mins 

• Remove from heat and allow to cool 

• Strain and add white rum and sugar

• Stir until sugar is dissolved 

• Store in an airtight container or bottle 

• Get ready to use this in a lot of recipes to come! 

Yellow Fruit Cake

Here’s what you need 

1 Yellow box cake mix 

¾ c Whole milk 

½ c Margarine (room temperature) 

3 Eggs 

3 dashes Aromatic Bitters 

1 tsp Mixed Essence 

1 c Fruit Cake mix (Dried fruits blended into a paste with cherry brandy and white rum)

Let’s make it 

• Prepare a 9-inch baking pan by greasing with melted butter and lining the base with waxed paper 
• Pre heat oven to 325 degrees 
• In a mixing bowl add eggs, aromatic bitters and essence 
• Whisk until fluffy using (electric mixer can be used) 
• Add cake mix, butter and whole milk and mix until completely combined 
• Using a spatula, gently fold in fruit cake mix – do not over mix 
• Pour batter into baking pan 
• Bake cake for 30 – 40 mins 
• To test – insert toothpick or skewer into the center and if it comes out clean it is ready
• Once the cake has been cooled enough to handle, remove from the pan unto a cooling rack and let cool completely 
• Slice and enjoy!