The rub and BBQ sauce used here comes from a variation of two recipes that I combined to create a BBQ sauce with a Caribbean twist. It makes for a unique flavour that is both good to eat and a good conversation piece. Eat up and enjoy and post some photos and/or comments on my Nicole’s Table Facebook page! The Dry Rub... 2 Tablespoons ground ginger 1 Teaspoon salt 1 Teaspoon black pepper Combine the ingredients in a small bowl and use a fork or a whisk to mix the ingredients

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