These recipes are personal favorites of our family. As a matter of fact I stumbled onto this first dish because of my love for spicy meats.
Debra Marcelle-Coney
Jerk Turkey
1 Turkey, any size
1 bottle of Walkerswood Jerk Marinate
Granulated garlic
Margarine or Oil
1 Tbsp of Thyme Leaves
1Tbsp of Sazon Complete Seasoning
1 pair of latex gloves
3 stalks of celery
2 onions
First rinse the turkey, remove the giblets, pat it dry, and place on cutting board. Smear turkey with margarine or drizzle it with oil all over. Sprinkle granulated garlic all over the turkey, inside the cavity, and let it sit for 10 minutes while prepping the giblets. Rinse the giblets—season with garlic, thyme, & complete seasoning. Be sure to put your gloves on at this point to smear on the Jerk Marinate (this is very hot; make sure you wash your hands thoroughly after you take the gloves off to ensure you do not have any of the seasonings left on your hands). Take a tablespoon of the paste set it on the top of the container and use a knife or another spoon to spread it all over and inside the cavity of the turkey sparingly or heavier depending on how hot you would like your bird. Put it a baking pan and insert the giblets back inside the cavity, tent with foil and place it in the refrigerator for at least 3-hours or overnight for a richer flavor.
When you are ready to cook the turkey, preheat the oven to 375, rinse & cut up the celery and onions to rest the bird on top of. Cook the bird uncover until it’s done. For crispy skin, pour off the liquid that will settle in the bottom of the pan, turn the turkey on either side as well and push the turkey to the back of the oven, don’t worry the flesh will still be succulent. When it is to your desired liking, Enjoy!
Carrot & Cranberry Salad
1 5lb bag of Carrots
2/3 cup of dried Cranberries
1 small can of Pineapple tidbits
3 stalks of celery
1/2 cup of chopped walnuts (optional)
1/2 cup of coleslaw dressings
1/4 cup of Very Vanilla Soy Milk
2 Tbsp of Fresh Grounded Black Pepper
2 Tbsp of Maraschino Cherries with the juice
1-2 pinches of Sea Salt
Grater
First rinse; peel; and grate the carrots; set them aside in a bowl. Dice the celery, add the nuts (or omit if you prefer); pineapple, and all of the remaining ingredients except the grounded pepper & sea salt fold together. Then add the salt & pepper fold one more time, cover & refrigerator for at least an hour. Stir before serving.
Humbly Submitted by: Debra Marcelle-Coney, PhD, a family member of the French West Indian Clan.