Yield: 1 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

1.5 tablespoons Jamaican Wray and Nephew Rum
2 cups Frozen Pineapple
1/2 teaspoon Lemon Juice, freshly squeezed
2 tablespoons Simply Syrup

1 cups Frozen Blackberries
1 cup Frozen Strawberries
1 tablespoons Wray and Nephew Rum
1 teaspoon Triple Sec
1 tablespoon Simple Syrup

Yield: 1 cup
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins

1 cup Sugar
1 cup Water

1. In a saucepan on medium low heat add water and sugar. Bring to a simmer use a spatula to gentle stir the sugar until it dissolves. Remove from the heat add the thyme sprigs. Refrigerate and cool completely. Remove thyme sprigs when you are ready to use.

–Fresh fruit or maraschino cherries for garnish
–Agave can be used instead of sugar
–Fresh Fruits were placed in the freezer overnight or you can buy them at the store.
–If you are not a fan of blackberries, I do not recommend using it in your daiquiri; because the seeds are much larger than strawberries they leave a grittier finish.
Fruits such as mango, pineapple and so on can be used.

1. In a blender, combine lemon juice, rum, and pineapples. Blend until smooth. Add simple syrup, blend for 30 seconds. It’s okay to have a fruity flavor. That’s exactly what you are looking for. Add to your favorite glass.
2. Repeat the same method for the blackberries or any other frozen fruit you are using. Pour over strawberry mixture.
3. Garnish with cherries and enjoy!



Yield: 4 servings
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes

1 ½ pound Jumbo Shrimp, deveined, shell off leaving just the tail part on
Pinch of Black Pepper
Kosher Salt to taste
¼ pound Plum Tomatoes, seeds/core removed, medium diced
3 tablespoon Unsalted Butter
1/3 cup White Wine
1 ½ tablespoon Lemon Juice
½ teaspoon Lemon Zest
2 teaspoon Curly Parsley, finely chopped
2 tablespoon Garlic, finely chopped
1 pound Linguine Pasta, cooked according to the directions
1 tablespoon Olive Oil

1. Bring a large pot of salt water to a boil. Add pasta and cook for 7 minutes. Drain pasta reserving ½ cup of the pasta water. Set pasta aside until ready to use.
2. In the meantime peel and remove veins from shrimp. Pat dry shrimp with paper towel. Season shrimp with salt and pepper.
3. Wash and quartered tomatoes. Remove seeds. Cut in medium diced. In a small saucepan on low heat, add ½ tablespoon butter, once the butter melts add tomatoes season with 1/8 teaspoon salt. Slow cook for 5 minutes. Remove from heat, set aside until ready to use.
4. In a large skillet over medium heat add 1 tablespoon olive oil and ½ tablespoon butter. Raise the heat to high. Carefully add shrimp one at a time. Without moving the shrimp cook each side for no more than 1 minute or until shrimp is slightly golden brown in color.
5. Remove shrimp from pan and transfer to a plate or bowl. Add garlic and cook for 30 seconds, deglaze pan with white wine and lemon juice using a rubber spatula to scrape the bottom of the pan. Loosening any fond or flavoring off the bottom. Boil sauce until slightly thickens. Remove some of the sauce for shrimp. Add parsley, lemon zest and pasta to the pan. Stir to combine. Taste and adjust season.
6. Serve in a pasta bowl, add shrimp and tomatoes. Pour some off the reserved sauce over shrimp and pasta. Enjoy!



Serving Size: 1 serving
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

2.5 ounces Mango
1 ounce Red Dandelion Greens
1/2 ounces Ginger Root, peeled, sliced or chopped
1 cup Coconut Milk
1/2 Ripened Avocado, cut in chunks
1 teaspoon Hemp Protein
1/2 teaspoon Flax Seeds + some for garnish
1/2 tablespoon Freshly Squeeze Lime Juice

1. Combine all the ingredients in a blender and blend until creamy and smooth. If smoothie is too thick add a little more milk to it.
2. Pour into your favorite glass and enjoy. 🙂



Prep Time: 1 hour 13 minutes
Cook Time: 1 hour
Total Time: 2 hour 13 minutes


1 ½ pound Chicken Parts, cut in half. I used drumsticks and thighs
3 ½’ounces Blue Mountain Country Jamaican Curry Powder + 1 ½ tablespoon
2 ½ teaspoon Kosher Salt
½ ounce Onion Powder
½ Garlic Powder
4 sprigs Thyme
5 stalks Scallions
2 Onions, sliced
¼ ounce Black Pepper
6 each Whole Allspice
1 ½ ounces Canola Oil
4 1/2 cups Chicken Stock or Water
2 tablespoons Butter
1 ½ ounces Coconut Milk
Pinch of Cayenne Pepper
4 each Garlic Cloves, peel, smashed
1 ounce Apple Cider Vinegar
4 ounces Distilled or Tapped Water
2 inches Ginger Root, wash and smashed
3 Yukon Yellow Potatoes, cut into eighths
1 tablespoon Italian Parsley, chopped
1 Scotch Bonnet or Habanero Pepper

1. Cut chicken pieces in half or chicken can stay as is. Traditionally when making curry chicken the smaller the pieces the better. In a large size bowl add 4 ounces of water and the vinegar. Add chicken pieces and soak for 10 minutes. This is done to cut the rawness of the chicken and to draw out any residual blood. After the 10 minutes drain water from chicken and rinse under cold running water of 2 minutes. Drain all the water from the chicken. Put aside until ready to use.
2. In the same pot or bowl combine chicken with all the ingredients except for the oil, coconut milk, ginger roots, garlic cloves, butter and stock. Using your hands rubs together until the chicken pieces are thoroughly coated with seasoning. Allow chicken to marinate in refrigerator for 45 minutes.
3. Over medium low heat in a large size skillet, Dutch pan, or saucepan heat oil. Add 1 ½ curry powder until the color changes but not burned. Add ginger root and garlic cloves mix well and cook for another minute.
4. Add chicken to heated oil mixture, then reduce flame to medium. Cover and allow chicken to slow cook for 10 minute. Add chicken stock, give it a gentle stir to remove any pieces of chicken that maybe stuck to the bottom of the pan. Add potatoes, cover and simmer. After 20 minutes into the cooking process, taste and adjust seasoning with salt. Cook for another 15 minutes more. After the 15 minutes return the flame to medium high add cayenne pepper, coconut milk and butter. Stir gently to incorporate both the milk and butter. Cook for another 15 minutes. Taste and adjust to up your desire…occasionally to prevent the chicken from sticking. Be careful not to remove the meat from the bone. Remove from heat. Can be garnished with fresh chopped Italian parsley.
5. Serve with steamed white rice, gungo peas and rice or rice and peas. Don’t forget slices of Scotch Bonnet or Habanero Pepper.
6. Enjoy.


Yield: 4 Servings
Prep Time: 45 minutes
Cook Time: 4 minutes
Total Time: 49 minutes

1 cup Buttermilk
4 pieces Boneless Chicken Tighs, skinless
1/8 teaspoon Black Pepper
1 1/2 cup All Purpose Flour
1 teaspoon Garlic Powder
1/3 teaspoon Kosher Salt
1 sprig Rosemary
1/2 teaspoon Paprika
1 1/2 teaspoon Braggs Seasoning (24 Herbs and Spices)
1/2 teaspoon Dijon Mustard
2 cups Vegetable Oil


4 pieces Ciabatta Bread, cut in half, toasted
Lettuce of you choice. I used springmix mesclun
Red Onion, thinly sliced
Tomato, sliced
1/2 Avocado, sliced
1/4 cup Honey BBQ Sauce
1/4 cup Sriracha Mayo
1/2 Long Pepper, thinly sliced
Gruyere Cheese, grated

1. Combine seasonings, mustard, salt, pepper, rosemary and buttermilk in small mixing bowl and whisk. Pat dry chicken and add to bowl. Mix well, making sure each chicken thighs are coated in seasoned buttermilk. Refrigerate for 30 minutes.
2. In the meantime, over medium high heat, add oil in a medium saucepan or frying pan. Heat to 350°F.
3. Start prepping sandwich fillings of your choice or your can use the filling as I have above.
4. Add flour and I pinch of salt to a bowl. Mix well. Dredge thighs in flour mixture one at a time, patting of any excess flour. Add to oil. Do not overcrowd pan. Fry for 4 minutes or until thighs are golden brown. Remove from oil rest on paper towel to remove any excess oil.
5. Start assembling sandwiches by adding mayo, lettuce, avocado, onion, sliced peppers, chicken, BBQ sauce, tomato and cheese.
6. Serve immediately and enjoy.

Chicken can marinate over night.
Can be served cold.

To may sriracha mayo simply take 1/4 cup mayo, 1/3 teaspoon fresh squeeze lemon juice pinch of salt and black pepper and 1/2 tablespoon sriracha sauce. Whisk to thoroughly combine. Taste and adjust seasoning to you liking.

Or you can simply by sriracha mayo at the store.



Yield: 1 servings
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

1 pound Alaskan King Crab Legs, frozen
2 cups Water
2 ½ tablespoon Kosher Salt + ½ tablespoon Kosher Salt
½ tablespoon Cayenne Pepper
½ tablespoon Paprika
½ tablespoon Dried Parsley
½ tablespoon Dried Thyme
½ tablespoon Dried Rosemary
3 cloves Garlic, grated
½ Lemon
2 Lemon Peel
5 tablespoons Unsalted Butter, melted

1. In a large size soup pot or bring 2 cups water to a boil. Season with 2 ½ tablespoon salt and lemon peel. Reduce flame to medium low at crab legs, cover tightly and steam for 12 minutes.
2. In the meantime in a small bowl combine salt, parsley, thyme, paprika, cayenne pepper and rosemary. Mix well to combine. Set aside until ready to use.
3. Melt butter in a small saucepan on low heat (be careful not to separate the fat from milk solids). Remove from heat. Take ½ tablespoon of seasoning mix and add it to the butter. Mix well. Add garlic and mix well to combine. Return heat and cook on low heat for 1 minute.
4. Drain water from crab legs. In a large bowl add crab legs, seasoning with 1 tablespoon of seasoning mix. Toss gently. Arrange on a platter, with butter. Squeeze fresh lemon juice on top. Serve immediately and enjoy.

**NOTE: Reminding seasoning mix and last for 2 month in an air tight container. Seasoning can be used for anything.