business news - Deborah Burst

By Christine Fontana
Contributing Writer
For diners desiring a tropical twist in
their kitchens, Caribbean flavors
can transport those thoughts of
sunny, breezy days in the sun and
sand with palm trees swaying and
cold drinks in hand. Jeff Vincent,
co-owner of Jerk’s Island Grill in Covington,
offers a perfect island experience right at home
with these Caribbean-inspired recipes.
“Iggy’s Pirate Punch will instantly give you
that Ahhh feeling you want with a rum drink,”
Vincent says of Jerk’s quintessential Caribbean
drink, developed with a mixologist and named
for the restaurant’s iguana mascot. “This is
truly for people who love visiting the Caribbean
and Gulf Shores and that area. The coconut
rum really delivers that desired tropical flavor.”
A signature cocktail at Jerk’s, this rum punch
28 September/October 2010
Off the Menu
gets its blue hue from a Blue Curacao floater.
“And making this drink with real juices
gives it great fruit flavor without being cloyingly
sweet,” Vincent adds.
For more tropical flair, garnish the cocktail
with a wet bamboo skewer laced with an
orange slice, a piece of pineapple and a
maraschino cherry.
Jerk’s version of guacamole is a totally
refreshing dish, made with ripe mangoes and
velvety avocados, and Vincent has heard many
a patron rave about it.
“Habanero sauce gives it some bite and
heat, and the avocados pair well with the sweet
mango,” Vincent says.
The avocado meat is scooped out and a
good level of chunkiness is the desired consistency
for this guacamole.
“Be careful to not overblend it, Vincent
says. “You want to fold together, not puree, the
ingredients.”
PHOTO BY FRANK AYMAMI
Tropical blast
Make waves with cool, Caribbean flavor in your own kitchen
And not only does this scrumptious snack
rightfully belong on chips, it’s fantastic on sandwiches,
wraps and roti (flat Indian bread).
Montego Bay Shrimp makes a nice presentation
on skewers and the assembly prep
work can be done in advance. Vincent suggests
using large, deveined shrimp with tails
on for this recipe.
“Seafood picks up flavor fast when marinated
for an hour, but marinate the shrimp between
three and four hours for a more intense, garlicky
flavor,” says Vincent, who recommends using
raw, not blanched garlic for a robust taste.
“The challenge and caution with grilling
shrimp is not to overcook them,” he says.
“Turn shrimp once on the grill and look for a
pink color and they’re done.”
The finishing touch is a coat of vibrant
mango chili glaze on the shrimp during
grilling, another coat before serving and a side
of the glaze for dipping.•