Appetizers

Jamaican Habanero Wings

Ingredients:

• 2 lbs chicken wings (split, tips removed)

• 1 tbsp olive oil

• Salt & pepper to taste

• 2 bottles Jamaican Habanero Barbecue Sauce

• 1 bottle Creamy Blue Cheese or Buttermilk Ranch Dressing

• 4-5 leaves green leaf lettuce or arugula

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Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.

2. Pat wings dry with paper towels, then toss with olive oil, salt, and pepper.

3. Bake for 40–45 minutes, flipping halfway, until crispy and golden.

4. Meanwhile, add 2 bottles of Jamaican Habanero Barbecue sauce, bring to a simmer and cook for 10 minutes.

5. Toss the wings in the sauce until fully coated.

6. Broil (optional): place back under the broiler for 2–3 minutes to caramelize the glaze.

7. On a large serving plate or platter arrange lettuce leaves in a circle. Place wings on top of lettuce, serve with Buttermilk Ranch and Blue Cheese in dippers on the side.

Street Tacos: 

Ingredients:

2 pounds flank or skirt steak, trimmed of excess fat 
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Sea salt and freshly ground black pepper 
16 (7-inch) corn tortillas 
Shredded romaine or iceberg lettuce, for serving 
Chopped white onion, for serving 
1 bottle Buttermilk Ranch or Chipotle Ranch Dressing
2 limes, cut in wedges for serving

Prep: Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy. 

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. 

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. 

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, and onion. Top each taco with a spoonful of Salsa Veracruz and garnish with lime wedges. Repeat with the remaining tortillas. 
Mojo: 

4 garlic cloves, minced 
1 jalapeno, minced 
1 large handful fresh cilantro leaves, finely chopped 
Kosher salt and freshly ground black pepper 
2 limes, juiced 
1 orange, juiced 
2 tablespoons white vinegar 
1/2 cup olive oil 

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. 

Yield: approximately 1 1/4 cups