Chef Irie Spice For Caribbean Jerk Festival This Weekend


CaribWorldNews, MIAMI, FL, Fri. Nov. 6, 2009: Jamaican-born chef, Hugh `Irie Spice` Sinclair is among several others set to bring the spice of the Caribbean to the 8th annual Grace Jamaican Jerk Festival, which gets underway at Markham Park in South Florida Sunday.

Chef Sinclair is the executive chef of Irie Spice, Inc., which provides private catering services to the Dade, Broward & Palm Beach Counties in South Florida.

Chef Sinclair was born in Jamaica and spent his formative years living on a sugar estate with his parents where his dad worked as a bookkeeper and his mother, a successful entrepreneur.  He immigrated with his family to the United States as a teenager to New York before settling in Florida. There he graduated with his bachelor`s degree from the University of Florida`s rigorous School of Architecture.
Her later enrolled at Johnson & Wales University in North Miami to embark upon his culinary journey and graduated with an associate degree in culinary arts. He has worked in several establishments in the South Florida area before becoming a personal chef to several entertainers, artists, athletes and many of the elite in South Florida.
For more on Chef Sinclair visit or catch him at the Jerk Festival this Sunday, Nov. 10th by getting a ticket at

Some of his recipes include:

Jerk marinated steak w/ spinach salad

1 ea 12-16 oz  top round steak, 1` preferably – can substitute ribeye, strip or sirloin
½ cp   olive oil
1 tsp   jerk seasoning Grace or other brand
2 Tbl   balsamic vinegar
1 tsp   Salt & pepper

1 bag   cleaned spinach leaves
¼ cp   julienned red pepper
¼ cp     julienned yellow pepper
¼ cp    julienned red onion
1 ½ cp   dried cranberries
1 cp   grape tomatoes, halved
1 ea    granny smith apple, cored and julienned
   Salt & pepper to taste
½ bch    chopped cilantro
½ bch   chopped parsley

½ cp   honey mustard
1 cp   olive oil
¼ cp   raspberry vinegar
1 Tbl   dried parsley flakes
   Salt & pepper to taste

1. Pour and rub the oil over the steak then season with a little salt and pepper. Mix in a small bowl the jerk seasoning and balsamic vinegar and add to steak. Rub completely over steak (gloves needed) cover with plastic wrap and place in refrigerator for an hour.
2. Heat grill to desired temperature. Brush a small amount of oil on grill. Add the steak to the grill and cook for about 3 – 4 minutes on each side. Remove and cover with foil to keep warm.
3. In medium bowl, combine the ingredients for the salad. In separate bowl, add mustard then mix in the olive oil to create an emulsion. Whisk in the vinegar and then the parsley flakes. Season with salt & pepper. Add some of the juice to the dressing that has collected from the steak. Add dressing to salad just before serving. Add enough just to coat the leaves of the spinach.
4. To serve, slice the steak and place over serving of salad. Drizzle a little of the dressing around the plate.

Jerk salmon w/ coconut butter bean & tomato raga w/panko crumbles

6ea  6 oz  salmon filets
½ cp   olive oil – reserve half
1 tsp   jerk seasoning Grace or other brand
2 Tbl   Jerk BBQ Marinade Sauce, Grace or other brand
1 tsp   Salt & pepper

2 Tbl   chopped garlic
2 Tbl   chopped red onion
1 Tsp   fresh thyme leaves, chopped
¼ cp   julienne red pepper
¼ cp   julienne yellow pepper
1 ½ cps   grape tomatoes – reserve half
2 ea 15ozs  canned butter beans, drained grace or other brand
1 cp   coconut milk, grace or other brand
   Salt & pepper to taste
¼ cp     chopped green onions
2 Tbl    chopped cilantro
2 Tbl   chopped parsley

2 cps   Japanese panko bread crumbs
2 Tbl   dried parsley flakes
¼ cp   olive oil

1. Pour and rub the oil over the salmon filets then season with a little salt and pepper. Mix in a small bowl the jerk seasoning and add to salmon filet. Rub completely over filets (gloves needed) cover with plastic wrap and place in refrigerator for an hour.
2. In large sauté pan on medium heat add oil. When hot add garlic and onions and cook for about 30 seconds then add the next four ingredients. Sautee them for about two minutes then add the beans. Let them heat through before adding the coconut milk. Continue cooking until the liquid starts to thicken some about two minutes then add the remaining ingredients and the reserved tomatoes. Combine well and let cook for another 2 minutes or so and remove from heat. Keep warm.
3. In small bowl, combine the ingredients for the crumbs then place in a medium sauté pan on low heat and toast the crumbs just until it slightly browns then remove from the heat.
4. Heat oven to 350 deg. Heat large fry pan on medium heat and add oil. Remove salmon from cooler and place filets one at a time in pan. Sear filets for about 2 minutes or so then turn them and place in oven for about 4 -5 minutes then remove from oven.
5. To serve, place a serving of bean ragu on plate or large bowl then a filet on top. Sprinkle some panko crumbles on top of salmon. A side salad would be a great accompaniment to this dish.

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