1 6.5 Oz Can Clams
4 Tablespoon Butter
2 Cloves Minced Garlic
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Chopped Green pepper
3 Tablespoon Flour
Sprig Of Fresh Thyme
1 10 Oz Can Of Crushed Tomatoes
2 Cups Cubed Caribbean Sweet Potatoes
4 Tablespoon  Island Spiced Hot Sauce
1 Tablespoon Lime Juice
Amber Rum Optional
Salt and Pepper

Method:
Drain clams and combine juice with the 2 1/4 cups of water and set aside. Over medium high heat melt butter and sweat onion, celery and garlic for about 5 minutes. Add the flour and mix well add the tomato and clam juice mixture. Mixing with a whisk to incorporate the flour. Add the sweet potato, thyme and green pepper, bring to a boil and reduce to a simmer for about 10 minutes or until potatoes are half cooked. Add hot sauce with the clams to chowder and continuing cooking until potatoes are cooked. Add lime juice and rum, correct seasoning. Serve with extra Chef Carlton’s island spiced hot sauce as desired.

2 Lb Chicken Breast or Legs
3 Tbsp.  Island Spiced Jerk Sauce
2 Tablespoon Vegetable Oil
Additional  Island Spiced Jerk Sauce for brushing

Method: Combine jerk sauce, chicken and oil. Mix well and marinate 1h to 24 hrs.
Grill or bake chicken brushing with additional jerk sauce when chicken is half way cooked. Cook until chicken is done and enjoy
Serve with rice, potato and vegetables or a green salad.

sweat onion and garlic over medium heat for five to ten minutes. Add pumpkin, potato and stock. Bring to a boil and simmer 30 minutes until soft. use a whisk to crush pumpkin and potato. add chef carlton’s Island spiced hot sauce and salt as needed. garnish soup with additional hot sauce when serving

1.5 Lb Pork chops or Loin
2 Cloves Garlic Minced
2 Stalks Scallion Minced
4 Tablespoon  Island Spiced Hot Sauce
1/2 Cup Pineapple Chopped
3 Tablespoon oil
2 Teaspoon salt
1/2 cup Bbq sauce + 1 tbsp chef Carlton Island Spiced hot or mild sauce

To make marinade combine garlic, scallion, Chef Carlton’s Island Spiced sauce, pineapple, oil and salt. Add pork to marinade and mix well and marinate for 2 hours or over night. Grill, pan-fry or bake  brushing with bbq sauce and chef Carlton sauce mixture half through cooking.

1 Lb Chicken Cut in Thin Strips
6 Tablespoon  Island Spiced Hot  Sauce
1 Teaspoon Brown Sugar
Oil for frying
1 Small Onion Sliced
1 Small Carrot Sliced thin
1 Sweet Pepper Sliced
1 Small Zucchini Sliced
1 Large Firm mango Sliced
1 Cup Mango Nectar
1/4 Cup Soya Sauce
Salt and Pepper to Taste

Method

Marinate chicken with hot or mild sauce, sugar, salt and oil for at least 30 mins.
Combine mango nectar and soya sauce and set aside.
Heat oil over high heat stir-fry pork until well browned do batches if necessary, set chicken aside.
Add more oil stir-fry onion and carrot for about 2-3 mins. add remaining vegetables and cook for 1 or 2 mins.
Return chicken to pan and add sauce bring to a boil, adjust seasoning as needed.
Serve on rice or noodles.

1.5 Lb Filet Mignon or Striploin Steak Cut In 5 oz Portions
2 Cloves Crushed Garlic
1 Tablespoon Crushed Ginger
4Tablespoon Chef Carlton’s Island Spiced Hot Sauce
1 Tablespoon of Fresh Thyme
1 Green and Red Peppers Cut in Strips
1 Sm Onion sliced
1/4 Red Wine
1/2 Cup Beef Sauce
Salt to Taste
Oil

Method

Marinate steak with the first 4 ingredients and two tbsp of oil and let sit 30 minutes.
Over medium high heat searthe beef about 2-3 minutes per side and set aside
Add more oil to pan onion, peppers, scallion and cook for a few minutes.
Add the red wine and reduce by half add the beef sauces and bring to a boil and return meat to sauce and correct the seasoning.
Serve on rice

2 lb pork loin cut in 8 oz portion
4 tbsp island Spiced Jerk Rub
2 tsp salt
1/2 rum bbq sauce

Rub jerk rub and oil genenerously onto meat and let sit 30 minutes upto 24 hrs. Cook  meat over medium high grill heat, when half way down lower heat to and brush mith rum bbq sauce until done.
Serves 3

1.5 Lb Chicken Breast
6 Tablespoon Chef Carlton’s Island Spiced Hot or Mild Sauce
1 Teaspoon Cinnamon
1 Tablespoon Brown Sugar
2 Teaspoon Fresh or Dried Thyme
2 Teaspoon salt
4 Tablespoon oil

To make marinade combine hot or mild sauce, cinnamon, brown sugar, thyme, oil and salt. Mix well and  rub into chicken and marinate 2 to 24 hours. Grill or bake chicken until cooked. Serve with additional hot or mild sauce.

18  Large  Shrimps Peeled and Deveined
2 Cloves of Garlic Minced
1 Stalk Green Onion Finely Chopped
Zest of 1/2 a Lime
2 Tablespoon Butter
2 oz  Rum
4 Tablespoon Chef Carlton’s Island Spiced Hot Mango Pepper Sauce
1/2 Cup Chopped Ripe Papaya
Juice of 1/2 a lime
Salt to Taste

Over medium high heat melt butter and saute garlic, shrimp and scallion for about 1 to 2 minutes. Add rum, papaya, mango pepper sauce and lime zest. Bring to a boil add salt as needed. Serve as an appetizer, canapé or as a main course.