Chinese BBQ Ribs

1 Lb - Baby Back Ribs (1 Rack)
50 ml - Asian Legacy Sesame Garlic Sauce
50 ml - Asian Legacy Chinese Sauce  
2 - Tsp Irie Garlic, Pepper and Herbs
Marinade for a minimum of two hours
½ - Cup Hickory Wood Chips soaked for a minimum of 20 mins(Optional)

Prepare Gas or Charcoal Grill for Indirect grilling(not higher than medium heat).
If using a charcoal grill after coals have turned white throw wood chips unto coals and wait for 1 minute. Place ribs on grill top away from heat and cover grill. Keep grill closed until you’re ready to turn (approx. 5 mins) Remember “If you’re looking, you’re not cooking”. Baste with Asian Legacy Sesame Garlic Sauce on every turn to keep it moist. Serve with Coleslaw. Garnish with ripe mangoes and carrot strips. Enjoy!

Wine Pairing:
Red - Rioja served between 58 to 65 degrees Farenheit, White – Pinot Grigio, Muscadet

Or a jug of Sangria:
1 Bottle Red Wine
1 to 2 cups Brandy – Start with 1 cup and add if you want more
1 to 2 cups sugar – Adjust to your taste
1 lemon
1 lime
1 orange
5 strawberries
1 apple
2 cups club soda
Method: Slice the fruit and place in a large pitcher with all ingredients except for the club soda. Allow to sit for at least 2 hours. If you have the foresight, make it the night before. Just before serving, add club soda and plenty of ice cubes. If it tastes too strong, add more club soda.

Pork Tenderloin with Irie Garlic Pepper & Herb season

2 - 8oz pork tenderloins, trimmed of silver skin membrane & fat.
3 Tbsp of Irie Garlic Pepper & Herb seasoning
4 Tbsp extra virgin olive oil.
1 medium onion sliced.
2 large tomatoes sliced.

Preheat oven to 375F. Grease a baking sheet and set aside. Using a fork pierce the tenderloin in several areas and coat each piece using 1 tbsp of Olive oil. Add 3 Tbsp of Irie Garlic Pepper & Herb Seasoning evenly covering tenderloin. Let sit for minimum 15 mins.
Using a heavy bottomed skillet (preferably a cast iron one), add the remaining 3 tbsp of olive oil and heat to smoking point. Add pork tenderloins and brown on all sides. Transfer tenderloins to already prepared baking sheet and add the sliced onion and 2 sliced tomatoes. Roast uncovered in preheated oven for twenty mins. Enjoy with side dish of your choice.

Wine Pairing:
White - Pelee Island Pinot Grigio VQA 2012, Red - Campo Viejo Reserva Rioja 2008

Custard Block

2 12 oz. cans evaporated milk
3 tbsp custard powder
4 tbsp Irie Raw Sugar (you can adjust to taste)
1/4 tsp Irie Cinnamon Stick
1/4 tsp Irie Nutmeg Whole
1/4 tsp Irie Almond Extract
1 tsp Irie Vanilla Extract

1) In mixing bowl whisk all ingredients together until custard powder has dissolved completely.
2) Pour mixture into deep saucepan and turn heat to medium low. With a spoon continue to stir until custard becomes slightly thick.
3) Remember to constantly stir. Don't walk away otherwise mixture will clump.
4) When mixture coats the back of the spoon pour into desired dish. I used ice cube trays and popsicle molds.Put in freezer and allow 5-6 hours for Custard Block to set.

Grilled Salmon with Mashed Sweet Potatoes

4 - Salmon Filets
1/2 - Tsp Irie Fish Seasoning
1 - Tsp fresh garlic
30 - ml Asian Legacy Garlic Sesame Sauce
Black Pepper To Taste

Season Salmon Filets with Irie Fish Seasoning and set aside
Boil sweet potatoes and mash with a little butter (keep warm).
Preheat charcoal or gas grill to medium heat. Before grilling brush fish with Asian Legacy garlic sesame sauce, grill for 10 mins (5 mins per side) using indirect heat.
Serve immediately with the mashed sweet potato and garnish with cucumber slices.

Wine Pairing:
Red - California Pinot Noir, White - Sauvignon Blanc

Chicken Tikka

2 lbs Chicken pieces (Leg breast and thighs)
4 tbsp Geeta Tikka Masala seasoning
4 tbsp plain yogurt
1 tbsp oil
1 Lemon wedge
1 medium onion chopped
3 cloves garlic chopped
2 tbsp canola oil
2 tbsp Geeta Tikka masala
1 tbsp Chopped cilantro
1 medium Tomato chopped
2 tbsp plain yogurt
1 cup water

Add 2 tbsp Canola oil to skillet over medium heat until hot but not smoking. Add onions and sauté until brown, then add garlic. Cook until fragrant but not burnt. Add 2 tbsp Geeta masala and cook until you see the oil starting to separate. Stir often. Add tomato and cook until soft add water and yogurt reduce heat to low and simmer until sauce thickens. Add cilantro and salt & pepper to taste.
Heat an oiled grill to medium (if using gas turn off the center burner). If using a charcoal grill set coals for indirect cooking. (Move coals to the side). Place chicken on grill skin side up, grill turning often until cooked fully (juices should run clear if pierced). Just before removing from grill squeeze lemon over the chicken. Serve with Basmati rice.

Indian Salad

5 - whole red tomatoes
3 - red bell peppers
4 - whole seedless cucumbers
20 g - crushed almonds
5 g - coriander seed
1 - squeezed fresh lemon
5 tbsp - olive oil
1 - leaf of cilantro

Add the following to your salad bowl. Five whole red tomatoes & three red bell peppers chopped in squares. Four whole seedless cucumbers chopped in squares with skin on. 20 grams crushed almonds. One leaf of cilantro chopped up. 5 grams crushed coriander seed. One squeezed fresh lemon juice. Five tablespoons olive oil. A couple pinches of sea salt. One snap glass of white wine.
5 tablespoons Geeta Mango Chutney. Mix well, serve chilled and enjoy!


Cajun Chicken

1/2 Cup vegetable oil
3 Tablespoons Irie Cajun Seasoning
2 Tablespoons dried Irie Italian seasoning
10 skinless chicken breast halves pounded to ½ inch thickness

Cajun-style grilled chicken breasts for varied meals such as Caesar salad,
sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold."

In a large shallow dish, mix the oil, Irie Cajun seasoning, Italian seasoning. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. Preheat the grill for high heat.Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Preparation - 15 mins; Cooking – 15 Mins; Ready In ½ Hr


Creamy Cajun Shrimp Pasta

1 (8 ounce) package angel hair pasta
¼ cup butter
1 pound shrimp, peeled and deveined

1 clove garlic
2 tablespoons Irie Cajun seasoning
2 cups of milk
¼ teaspoon Irie California sea salt
1 tablespoon lemon juice

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente - drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in f lour and Ca- jun seasoning.
Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta
Preparation – 10 minutes; Cook – 10 minutes; Ready in 20 minutes


Irie Creole Beef Over Rice

1 1/2 pounds round steak, cut into (1/2-inch) cubes
2 teaspoons vegetable oil 1 large onion, diced
1 large green bell pepper, seeded and diced
3 stalks celery, diced 1 tbsp Irie All Purpose Soul Seasoning

1/3 cup Irie Creole Seasoning Sauce
1 medium tomato seeded and diced
4 cups cooked rice

Heat oil in large heavy skillet or pot; brown beef about two min- utes, stirring occasionally; drain excess fat.

Add onions, pepper and celery and sauté for three minutes.
Add Irie Creole Seasoning Sauce and diced tomato. Cover and simmer about 25 minutes, stirring frequently. 
Serve over hot cooked rice.


Irie Shrimp Creole

¾ lb. frozen uncooked cleaned large shrimp, thawed
1/4 Cup Irie Creole seasoning sauce
2 cloves garlic, minced
1/2 tbsp Irie Garlic Pepper & Herb seasoning
1 Tbsp. chopped fresh parsley

1 tbsp butter 1 tsp olive oil

Toss shrimp with Garlic Pepper & Herb seasoning, let sit for 20 mins. Heat oil and butter until hot but not smoking COOK shrimp until pink, add garlic garlic using medium-high heat cook until fragrant stirring occasionally.
Add Irie Creole Seasoning Sauce and simmer until heather through.
Top with parsley.
SERVING SUGGESTION: Serve with hot cooked rice and peas.

Grilled Lamb Chops Irie Style - This recipe can be used for both Chicken and Pork as well

4 Lamb Chops – about 1 inch thick
2 tsp Irie dried rosemary
2 tbsp olive oil
4 tsp Irie Lamb seasoning
1 tsp Irie California sea salt

Trim excess fat from lamb chops, this will help to reduce the flare-ups.  Clean chops with fresh lemon. Pat dry and brush both sides of the chops with the olive oil. Combine the dried spices above and season the chops, cover with plastic wrap and let it sit refrigerated for at least 6 hours. Bring chops to room temperature before grilling. Prepare the grill. If using a gas grill preheat for at least 15 minutes with the lid closed. This will  add nice grill marks to your meat.  If using a charcoal grill start your coals in a chimney and then spread out the coals to create 3 zones, no coals, 1 layer of coals and 2 layers of coals. Oil the grills and place chops directly over the hottest zone. If it flares up move to a cooler part. Cook for about 4 to 5 minutes per side. A grill thermometer should read 155 F for medium doneness. Remove meat from grill, tent with foil and let is rest for 4 to 5 mins before serving.

Wine Pairing:
Cote de Rhone works well with these spices, serve at room temperature.

Rice & Peas

8 ounces small dried red beans or 8 ounces red kidney beans
1 quart water
16 ounces chicken broth or 16 ounces chicken stock or 16 ounces water
1⁄2 cup coconut cream
2 teaspoons fresh thyme leaves
3 teaspoons Irie Rice & Peas Seasoning
2 scallions, finely chopped
1⁄2 cup white onion, chopped
2 minced garlic cloves
1 scotch bonnet pepper (left whole)
1 teaspoon brown sugar2
1⁄4 cups uncooked long grain rice

1. Rinse and sort beans and place in a stockpot.
2. Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
3. Drain and rinse beans.
4. Bring to a boil with chicken stock, water, and coconut cream.
5. Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
6. Add the thyme, Irie Rice & Peas seasoning, scallion, onion, garlic, scotch bonnet, brown sugar, and uncooked rice.
7. Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
8. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
9. Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
10. For Vegetarian use water not the chicken broth or stock.

Oxtails Simmered With Beans - traditional Jamaican dish

• 2 lb of oxtails
• 1 13.1-oz can of broad beans
• 5 cups water
• 1 onion
• 2 tomatoes
• 2 scallions
• 4 sprigs of fresh thyme
• 2 tsp Irie Oxtail Seasoning
• 1 tsp Irie Scotch Bonnet Pepper Sauce

Oxtails simmered with beans is a traditional Jamaican dish. The recipe can take between four and five hours to cook, but the result is well worth the wait. Oxtails contain 54 percent protein and one serving of broad beans contains 1 percent of the daily doses of vitamins A and C, and 7 percent and 14 percent of your daily calcium and iron, respectively. There are many recipes to choose from, but most are variations of this one.
Step 1
For every 2 lbs of Oxtail, season with 2 tsp Irie Oxtail Seasoning , 1 tsp Irie Scotch Bonnet Pepper sauce and scallion.
Step 2
Blanch the broad beans in boiling water for approximately 30 seconds. Put them in cold water to stop the cooking process. Their waxy coatings will slip off. Set the clean beans aside.
Step 3
Add one tbsp. of oil to a pan and fry the seasoned oxtails for about 10 minutes. Add the water and stir in the chopped , onion and tomatoes. Turn down the heat and simmer for about three hours. Stir occasionally.

Step 4
Once the oxtails are tender, add the beans. Simmer for another 30 minutes. Your Irie Jamaican-style oxtails with beans are ready.
• You can serve it with Jamaican rice and peas, just white rice, or potatoes.
• To make a richer gravy you can add ½ cup of Irie Oxtail Gravy. (Available at most Caribbean stores)

Mediterranean Fish

Irie Mediterranean All purpose seasoning; 1 table spoon
Irie Lemon Pepper; half of a teaspoon.
Geeta Guyana Thyme; half of a teaspoon.
Panco bread crumbs 1 cup
2 eggs beaten
Package of 3 basa or tilapia fillets.

Dry the thawed out fillets and dip both sides in egg batter and press into mixture of Irie garlic pepper and Panco bread crumbs. Place fillets on foil that has been sprayed with Pam on a cookie sheet and bake in a pre heated oven at 350 degrees for 10 minutes. Turn the oven to broil for 2 more minutes. Serve

Wine Selection: Pinot Grigio -White Italian.


The secret to cooking an amazing Peri Peri chicken is in the sauce you use.

IRIE PERI PERI Sauce is absolutely tasty and boast the true flavour
of South Africa and Portugal.

Take a fork and stab chicken in many places.
Place chicken into a zip lock bag and pour a cup of IRIE Peri Peri sauce into the bag and close. Put the bag into the fridge for 12
hours. Garnish your pre-marinaded chicken with onion, tomatoes and fresh thyme, then put to bake for 45 minutes @ 350 degrees.
Turn over every 15 minutes until chicken is cooked, be sure to base the chicken on each turn.








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