Directions
Thaw steaks if frozen. Cut into serving-size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over steaks and refrigerate 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire grills. Cook about 4 inches from moderately hot coals 5 to 6 minutes. Baste with sauce. Turn and cook for 4 to 5 minutes longer or until steak reaches 140 degrees, internally. Tuna should have a pink center.

Directions
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Makes 5 servings

Directions
Marinade

Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.

Cooking
After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350F for 20 – 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40F.

Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure

Grilling
Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 – 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165F.

Wings can also be placed on the grill directly from the oven to express the cooking process.

Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.

Serve hot with your favorite beverage. Enjoy!!!

marinade
zest from one tangerine
juice from two tangerines
1/4 tsp cumin
1/4 tsp ginger
plus some oil and soy sauce to coat the meat.

sauce
1/4 cup stock
1/2 tsp corn starch

Directions
Cut the steak into cubes and trim the fat. I usually go for 1/2 inch cubes, but not much smaller. Bigger cubes will end up having more beef flavor and less citrus. If you do end up with small cubes be sure to cook them a bit less. Otherwise you’ll end up with dry beef.

Add the beef to a ceramic bowl and pour in the zest, juice, and spices. Place the bowl in the fridge and let marinate for about 30-45 minutes. Keep in mind that the acid in the marinade will be cooking and tenderizing the meat. If you let it marinate too long it won’t be as good. if you don’t let it marinate long enough it won’t have that great citrus flavor.

The easiest way to cook these is to just put them on skewers and grill. But before you do that, drain off and reserve all the marinade, and toss the meat with olive oil and soy sauce. Just enough to coat. Grill or cook them to your desired doneness.

To make the sauce
Mix together 1/4 cup of the marinade, 1/4 cup stock, and 1/2 tsp corn starch. Heat that slowly while stirring until it boils. Take off the heat and stir until it’s smooth.