Method : mix all ingredients together, place in roasting pan and place in 400 degrees oven and bake for 20 minutes and reduce heat to 300 degrees and cook another 25 minutes until done. Serve with rice or a salad.

4 lbs. beef short ribs
salt & cracked black pepper
1/2 cup oil
2 onion– finely chopped
6 tbsp Chef Carlton BBQ Spice Rub
3 tbsp steak spice
1 cup brown sugar
1 can of tomatoes
5 garlic cloves garlic– minced
2 red stripe beer
3 cups beef stock or water
3 sprig of fresh thyme
1 scotch bonnet pepper seeds removed
salt & cracked black pepper

Preheat oven to 300 degrees. Season ribs with salt and pepper Pour the oil into a large pan and preheat over medium heat. Add the ribs and brown each side; about 3 minutes per side. Remove the ribs from pan and set aside. Add onion and garlic to pan and sweat for a few minutes

Add all remaining ingredients bring to a full boil cover and place in the oven. Check occasionally and add a bit more liquid if needed, ribs should be covered with liquid for more even braising. Cooking time should be about 3 hrs or until meat starts pulling away from the bone.

Remove ribs from pan and place pan on stove and reduce sauce until it thickens and correct seasoning.

Method: To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and chili peppers in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice.
Put lamb cubes in the marinade and marinate 1 to 4 hours. . Thread 4 to 5 pieces of lamb onto each skewer. preheat a grill or broiler to medium-hot and Grill lamb, turning skewers every few minutes, basting with tamarind ginger glaze.Cooking to desired donenes.

marinate salmon for 30 minutes

The Stuffing
5 oz salmon chopped
8 oz roasted red peppers chopped
1 tbsp butter
3 stalks scallion grilled and sliced
1 tsp chopped fresh thyme
1 scotch bonnet pepper seeded and julienne
1 sm tomato sedded and julienne
2 tbsp  fresh bread crumbs
salt and pepper.
oil

Method: mix all stuffing ingredients together. Make a hole in the center of the salmon, stuff with stuffing mixture. Lay salmon  on baking tray sprinkle with citrus spice and melted butted and bake at 400 degrees for 10 to 10 to 15 minutes.

Method: Combine spices and salt, roll scallops in spice blend to coat. Heat oil and pan-fry scallops until done. Set scallops aside, add more olive oil and saute onion and garlic add the wine ,lime juice cilantro and bring to a boil. Toss scallops in sauce. Serve with avocado salsa and plantain cakes.

Method: Saute onion and apple in oil for about 5 minutes add curry then white wine. Add the stock and remaining ingredients except cornstarch. Simmer 30 minutes, puree thicken with cornstarch as needed. season to taste

Method

Heat a heavy skillet over medium heat. Add onion, olive oil and garlic.  Reduce heat, stir and cook until onions begin to caramelize.

Add  the water or stock and bring to a boil.  Reduce heat to a simmer and gradually add polenta a few tablespoons at a time and whisk in.  Stir constantly for 10 minutes or until the mixture begins to pull away from the sides of the pan. Add more stock/water if too thick. Fold in the sweet potato and almonds pour mixture on baking pan and let cool. Cut in squares and pan-fry until or grilled until crispy

1 avocado for garnish

Peel and pit the avocado. Combine coconut, garlic, chilies, cumin, lemon juice, salt and 1 cup of water into the container of a food processor or blender and puree smooth until it is add another 1/2 cup of water and blend as needed

Transfer the soup to a bowl and stir in the remaining 1 1/2 cups of water as needed. Mix well and chill the soup thoroughly.

1/4 cup Chef Carlton Jerk Marinade
1/4 cup Chef Carlton Chipotle Sauce
3 packages pineapple jam
2 tbsp honey

Combine all ingredients and use as a glaze for the chicken.

Over medium high heat grill chicken. When chicken is halfway done reduce heat on grill to low and glaze chicken with jerk chipotle mix uing up all the galze. Serve on rice or on a salad. Serves 3

Combine chicken and all ingredients and let sit 30 mins or over night.
Grill chicken over medium high heat, glazing with mango rum glaze when chicken is halfway cooke until fully cooked.

Make glaze by combing 1/4 cup of Chef Carlton Mango Pineapple Rum Sauce, 2 tbsp Mango pepper  Sauce and 2 tbsp Rum.  Serve chicken with a side salad or use in sandwiches. Serves 3