USVI-On-Line

I am not a chef my any stretch of anyone's imagination, so I was wondering what a novice should buy from STJ Ruth?? I usually get a cute teapot for my collection or coasters, but there is so much to choose from in the spice category, I just throw up my hands and go to the beach. What are the basic "can't leave without" spices, rubs, etc. I'm looking for things to jazz up grilled chicken and steaks and anything else that you think is a must.

top of the list has to be the Cruz Bay Grill Rub. SO versatile. A good starting point for sure, if you are uncertain of what to do with the other things!

Hi Cyp
I second the cruz bay grill rub its great on chicken, steaks, vegis and Ilike it in bloody mary's also the garlic infussed black pepper corns are good havew one grinder with them and another with regular. Also the Black vodoo grill rub for mahi mahi sandwiches
Tom

I'm being serious........how do you cook Mahi Mahi. I don't have a lot of experience cooking fish and I'd like to get some good recipes.

I coat it with the spice then either use a hot cast iron pan and a little oil or grill over a hot fire I make a cajun remalde "sp" and some good rolls a little lettece and you are all set.

'll add another vote for the Cruz Bay Grill Rub. So far I've used it on steaks, pork chops and chicken breasts. I'm using some in my chicken brine for tonights chicken skewers and I'll be dusting the skewers with some.

If you like spicy, the St. John Spice Jerk Seasoning is good stuff, too. Also, I bought an assortment of ho sauces. The only one I've used so far is he Blind Betty Pineapple. It is very good without being too hot.

Somehow I missed the garlic-infused peppercorns. Those sound good. I'm guessing that I'll have to do an online order before I can get back there in person, so I'll add those to my wish list.

I love a burger crusted with CBGR - yum!

White Chocolate Truffle Coffee ~ Did I mention I don't really cook either??

Oh, the pure vanilla is awesome too (I do bake)!

Bug

Now I've got a running list. The St John grill rub is #1, black vodoo grill rub #2, white chocolate truffle coffee #3, Ron.......what is chicken brine, and why do you have to dust them, and what is Blind Betty and what do you put it on? I am being totally serious.

Bugs, I can make coffee too. I don't bake. Trying to watch the calories and blood sugar. Save that for alchol!!

oh yes.......St John spice rub seasoning.

Waterguy...how do you make remaulade sauce? Is that what you ment. I had to google it.

What I want from Ruth, she ain't sellin! I'd like to just stop by, say hello to her and Ron, and then kidnap them for a day,or two, and have them come out and play! And I ain't kiddin'.
Peace & Harmony-JT

We almost always buy: Trinidad Charlie hot sauce (regular and lime), Blind Betty hot sauce, Cruz Bay Grill Rub, Salsa Picante spice, Island BBQ spice, Calypso Sprinkle, and Voodoo Blackening. Mmmmmm!

Vicki.....Please tell me what you put them on. If I buy that stuff without a plan it will sit on my shelf.

did you see my food porn from Sunday night? I used the voodoo spice on my tilapia.
Here's what I do - I take a big paper plate and pour out some voodoo spice and then I add something called pan searing flour. It's a really fine flour I get at my grocery but regular flour would do fine. And I mix that up on the plate and then dredge my tilapia filets through until they are coated.

Heat a non stick skillet and add a little oil or just spray with a cooking spray and let them brown on one side and then flip. I used a sauce from STJ Spice called Ruth's ginger mango on top. If you had fresh salsa you could also spoon that on top.

Didn't you say your husband does the cooking? I bet he'd have a plan for some of these things!

That sounds great. Would something like Orange Roughy work as well? And no, my husband can make tea.

Ruth's Ginger Mango is on my list.

Thanks