Gold Package Recipe

Jerk Chicken

1. Marinate chicken: In a large bowl combine lime juice, minced garlic, olive oil, ground allspice, thyme, black pepper, salt and 1/2 cup jerk sauce. Toss chicken pieces to coat. Marinate at least 2 hours or overnight refrigerated. 2. Cook: Preheat oven to 400°F (200°C) or prepare grill. If roasting: place chicken on a rimmed baking sheet and roast for 35–45 minutes until internal temperature reaches 165°F (74°C) and skin is browned, basting once with reserved marinade/jerk sauce. If grilling: grill over medium heat, 6–8 minutes per side, until cooked through. 3. Rest: Let chicken rest 5–10 minutes before slicing/serving.

Slow-Roasted Brown Sugar Pork

1. Marinate pork: In a bowl combine soy sauce, brown sugar, 1 tbsp olive oil (from pantry), minced scotch bonnet (optional) and 1/4 cup jerk sauce if desired. Toss pork cubes and marinate at least 1 hour. 2. Roast braise: Preheat oven to 300°F (150°C). Place pork in a roasting pan with a splash (1/2 cup) of water or stock, cover tightly with foil. Roast 2.5–3 hours until very tender. 3. Finish: Remove foil, increase oven to 425°F (220°C) and roast 10–15 minutes to caramelize the exterior. Alternatively, finish in a hot skillet to sear and reduce pan juices to a glaze. 4. Slice/shred: Pull pork into chunks or shred and toss with pan glaze before serving.

Citrus Marinated Beef

1. Marinate beef: Combine orange juice, minced garlic, cumin, smoked paprika, 1 tbsp olive oil and 1 tsp salt. Add sliced flank steak and marinate 1–3 hours. 2. Cook: Preheat a hot griddle or skillet to high. Pat beef dry and sear in batches 1–2 minutes per side for medium-rare to medium (adjust time to preference). 3. Rest and slice: Rest 5 minutes then slice thinly across the grain. Keep warm until plating.

1. Prepare aromatics: In a large heavy pot set over medium heat add 1 tbsp oil (from pantry) and sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and thyme and cook 30 seconds more. 2. Add liquids and rice: Pour in coconut milk and water, bring to a gentle simmer. Stir in rice, drained kidney beans, salt and pepper. 3. Cook covered: Reduce heat to low, cover tightly and simmer 18–20 minutes until rice is tender and liquid absorbed. Avoid lifting lid during cooking. 4. Finish: Remove from heat and let sit covered 10 minutes. Fluff with a fork and stir in chopped scallions if using. Adjust seasoning and keep warm for service.

1. Make dressing: In a bowl whisk together mayonnaise, lime juice, honey, apple cider vinegar, salt and pepper until smooth. 2. Toss vegetables: In a large mixing bowl combine shredded green and red cabbage, julienned carrots, sliced red pepper and chopped cilantro. Pour dressing over vegetables and toss thoroughly to coat. 3. Chill: Refrigerate slaw at least 30 minutes to let flavors marry. Toss again briefly before plating.

1. Prep plantains: Peel ripe plantains and cut on a diagonal into 1/2-inch thick slices. 2. Heat oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of plantain — it should sizzle immediately but not burn. 3. Fry in batches: Fry plantain slices 2–3 minutes per side until golden brown and caramelized. Avoid overcrowding. 4. Drain and season: Remove to paper towels to drain. While hot, sprinkle with a light pinch of salt and, if using, toss with brown sugar for extra caramelization. Keep warm and serve promptly.

1. Portioning: For each serving, place about 1 cup of coconut rice and beans into the serving boat. Add a generous scoop (about 6–8 oz) of the selected entree beside the rice. Add 1/2 cup of island slaw and 2–3 sweet fried plantain slices. 2. Garnish & condiments: Add a lime wedge and a sprig of cilantro to each boat. Include any extra jerk sauce or pan glaze in small condiment cups if desired. 3. Packaging: Place napkin and utensils (fork and spoon) with each boat. Close or cover boats as required for transport. 4. Holding: Keep hot items hot (above 140°F/60°C) and cold items chilled until service. Slaw should be kept refrigerated, rice and entrees warm in steam pans or insulated carriers. 5. Quantities: Provided ingredient amounts are scaled to roughly 60 servings (estimate). Adjust portion sizes and counts to match exact guest count.