These jerk seasoning recipes are obviously not appetizers, but I needed a place to put them on my website and this makes sense for now. These jerk seasoning choices are ones that I have used over the years in my cooking classes. I love them all! Pick one, pick all, experiment, and enjoy! You can find one experiment where I used the dry seasoning in my Jerk Beefburger recipe. If you try it out, then I suggest you double the recipe to give a bit more punch to the burger. Jerk R

Adam was hounding me to come up with a recipe using the leftover jerk chicken and marinade from our cooking classes. This is what I came up with. Adam and the kids love it! 2 Cups jerk chicken, shredded 1 Red bell pepper, thinly sliced 1 Yellow bell pepper, thinly sliced 1 Red onion, thinly sliced 2 Cups mozzarella cheese grated 2 10” Pita bread (We used freshly made dough in this photo) Gravy (Leftover or freshly made jerk marinade) Start with the marinade, to make the jerk

Like most corn fritters, these are best eaten right away but do keep well in the fridge. I like these in particular because most of the corn kernels are left whole. 1/3 Cup yellow cornmeal 1/4 Cup all-purpose flour 1/2 Tspn baking powder 1/2 Tspn kosher salt, or more to taste 1/2 Tspn ground black pepper Handful of parsley, finely chopped 1/3 Cup milk 2 Cups grilled corn (or if you don't want to grill yours you can use regular corn kernels) Vegetable oil In a large bowl whisk