caribeat recipes

• 2 Leg & Thigh Quarters
• 4 tbsp Chief Brand Ginger Soy Sauce
• 3 tbsp Rice Wine
• 1 tbsp Sugar
• 1 tbsp Chief Brand Chinese Seasoning
• 1 1/2 tbsp Vegetable Oil
• 1 tbsp Sesame Oil
• ~3 cups Vegetable Oil, for frying
• 2 tbsp Chives, chopped for garnish

• Place chicken quarters into a medium zip lock bag and place in the ginger soy sauce, rice wine, sugar, and Chinese seasoning powder.
• Mix well and let marinate overnight or a minimum of 3 hours.
• Place oil into a medium saucepan to heat to 350 degrees Fahrenheit.
• Meanwhile, remove chicken from bag and pat dry with napkins. Reserve soy marinade.
• When oil is heated, place chicken quarters in and fry 5 minutes on each side.
• Remove from hot oil and let drain on napkins and cool. Using a Chinese chopper, cut chicken into long vertical cuts and place pieces into a small serving platter.
• Place a small sauté pan over high heat. Pour in the 1 ½ tbsp of vegetable oil and 1 tbsp sesame oil to heat. When extremely hot, pour this hot oil over the cut pieces.
• Return the same pan to the high heat and add in the reserved marinade. Bring to a boil, cook for 1 minute and then drizzle this sauce over the chicken pieces. Garnish with chopped chives and serve.

• 3 tbsp Vegetable Oil
• 1 Onion, chopped
• 3 cloves Garlic, thinly sliced
• 1/4 Scotch Bonnet Pepper, thinly sliced
• 1/4 cup Carrots, thinly sliced
• 1lb Deveined Shrimp, 16/20 - Shells on
• 3 tbsp Chief Brand Ginger Soy Sauce
• 1/4 cup Ketchup
• Chief Brand Salt & Black Pepper, to taste
• 1/2 cup Green Sweet Pepper, chopped
• 3 tbsp Lime Juice
• 3 tbsp Chives, chopped

• Place a wok over high heat.
• Add the coconut oil and when heated, place in the onions and garlic.
• Sauté for 30 seconds then add in the scotch- bonnet pepper and carrots.
• Continue to cook for 1 minute then add in the shrimp.
• Toss and stir to incorporate all ingredients then add in the soy sauce, ketchup & season with salt and pepper.
• Stir fry and toss to coat shrimp with the ketchup, ensuring to amalgamate all ingredients well for about 3 minutes.
• Add in the sweet peppers, lime juice and chives. Stir & cook for additional 2 minutes or until shrimp is cooked through.
• Taste for seasoning and adjust to suit if more salt and black pepper is needed.
• Place pepper shrimp into a clean bowl to serve.

• 32 chicken wings
• 2 cups CariBeat's TAMGO Wing Sauce 
• 1/2 teaspoon coarse ground black pepper
• 3 teaspoons kosher salt

• Preheat oven to 375 degrees and line your baking sheet with parchment paper.
• In a large bowl toss the chicken wings with the vegetable oil, salt and pepper then line up on the baking sheet in a single layer.
• Bake until wings are crispy and browned for 50-60 minutes.
• Remove the wings and add them to a large (clean) bowl and toss them with the barbecue sauce, then bake them for an additional 5 minutes.

 INGREDIENTS 

• 1/2 cup CariBeat Guava Heat BBQ Sauce
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Black pepper

• Turn on your broiler and move an oven rack right up close to it. 
• Season the salmon filets on both sides with salt and black pepper 
• Add some olive oil to the center of a rimmed baking sheet and spread it around.
• Place the salmon filets on the oiled baking sheet skin-side down.
• Brush the top of the salmon with BBQ sauce. You may need to “dollop” rather than “brush” to get the thickest layer. Broil for 3 minutes.
• Baste with BBQ sauce again. Broil for another 3 minutes.
• Baste with BBQ sauce one more time. Broil for another 4 minutes, or more, until salmon is fully cooked (it will flake apart easily with a fork).