USVI-On-Line

Does anyone have favorite recipes to share using St. John Spice favorite rubs or marinades, chutneys, etc. Please share -- this could be fun!

Good question! I've used the grill rub on steaks, chops and beef roasts, of course, and love it. I'd love to hear what else to try it and others in/on.

And what about the hot sauces? I wasn't raised with hot sauce and just don't "get" them, I guess. How do you use the hot sauces? I LOVE the Half Moon Bay Trading Company Caribbean Condiment hot sauce that Ruth picked out for me, on scambled eggs, roast beef and pizza. Wonder where else I should be trying it?

I have used the grill rub on veggies and of course chicken.

The Cruz Bay Grill Rub has become my recent "go to" seasoning for oven roasted potatoes.

I wash and cube red potatoes, coat them with just enough olive oil so that the rub will stick to them, toss them with rub, put on a cookie sheet lightly sprayed with PAM, then roast them in the oven.

Good stuff!

(This thread may end up in the Off Topic Forum with the other food threads)

Last week I used the traditional CBGR marinade recipe on a piece of halibut which I grilled and served with rum-glazed grilled pineapple and mango salsa--it was delicious.

I use the sunny caribee curry powder, and their mango chutney, plus some trinidad charlies hot sauce to flavor my chicken roti.

I love the sugar and spice blend on buttered toast--stick it under the broiler until the sugar starts to bubble.

I've combined the super soy with rice wine and agave nectar then reduced on the stove to make a dipping sauce for rare tuna.

John loves the steak spice blend pressed on grilled rib eyes, and the fish spice blend is excellent also on almost any fish. It has some heat, which I like.

The jerk spice is great combined with some lime juice and extra hot sauce and used as a chicken marinade. I also put it on fruit that is going on the grill.

Thanks everyone! We'll be on island in June and can't wait to scavenger St. John spice. Will try some of these recipes! YUM

It is really good if you rub it on salmon and grill it. Rub a little olive oil on the salmon first, then grill rub and let it sit for maybe 15 minutes and then grill. I am into simple recipes lately.

I love the Island Creole Seasoning and the Black Voodou Grilling Spice. I make a marinade out of these for chicken (usually boneless, skinless breasts or thighs) or shrimp and cook them on the grill. Here are my recipes which are very similar: (I only add salt to the Black Voudoo because there is no salt in the mix)

1 tablespoon Island Creole Seasoning
1/4 cup oil
juice of 1 lime
mix together above ingredients, use as a marinade for chicken or shrimp

or

1 tablespoon Black Voodou Grilling Spice
1/3 cup oil
1 lime, zest and juice
1 garlic clove, minced
1 teaspoon salt, or to taste
mix together above ingredients, use as a marinade for chicken or shrimp

I will definitely be stocking up at STJ Spice when we are there in April!

I like the pineapple Blind Betty hot sauce. Yum!

liamsaunt - Do you make your own roti wrappers or do you buy them? I love roti but can't find a wrapper that suits me (and haven't taken the time to try and make them myself). Just wondering how you do it.
Thanks,

I buy them. I am lucky to have a well-stocked Indian grocery in my town and I get them there--package of 10 small roti for around $1! Before I found the Indian store I just used flour tortillas. My attempts to make them from scratch, depsite having the right kind of flour, always ended in disaster.

1. Use good beef.
2. Use a little Lawry's seasoned salt.
3. Coat beef with CBGR on both sides.
4. Cook on a HOT outdoor grill.
5. Dream of STJ.

Wow, great tips, ya'll!
I'm REALLY looking forward to trying their Garlic Champagne Mustard...
Anyone ever use that in a recipe? I'm thinking I could whip that up with a soy sauce or teriyaki situation for both beef & poultry. Oh yeah, chops, too.
Smiles-
MJ