Festive Summer Recipes Celebrate National Caribbean-American Heritage Month in June

Golden Krust Caribbean Bakery & Grill's New Exotic Sauces Liven Up Summer Celebrations

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Golden Krust Caribbean Bakery & Grill

May 17, 2011, 01:11 ET

NEW YORK, May 17, 2011 /PRNewswire/ -- June is National Caribbean-American Heritage Month, time to celebrate the rich Island cultures and foods. Golden Krust Caribbean Bakery -- the nation's largest Caribbean food franchise -- offers up delicious and easy-to-make recipes that bring the taste of the Caribbean with festive flavors and Island ease to any summer entertaining. Recipes include; Jamaican Jerk Burgers with Lime Coleslaw, and Honey BBQ Jerk Pork Chops with Pineapple Salsa.

(Photo: http://photos.prnewswire.com/prnh/20110517/NY03619)

To make Caribbean cuisine truly fool-proof, Golden Krust introduces a new line of Caribbean flavored sauces: Island Flavored Ketchup, and Hot Pepper, Jamaican Style Jerk, and Honey BBQ Jerk Sauces.

The new line of liquid condiments is available at the 120 Golden Krust franchise locations and select retail locations.

For more information go to: www.goldenkrustbakery.com

Jamaican Jerk Burgers with Lime Coleslaw
Makes 6 burgers

2 lbs. ground beef
2/3 cup Golden Krust Jamaican Style Jerk Sauce*, divided use
Salt and pepper
1/4 cup mayonnaise
1 tablespoon fresh lime juice
3/4 teaspoon sugar
2-1/2 cups thinly sliced green cabbage
Vegetable oil for brushing the grill
6 hamburger buns
Golden Krust Island flavored Ketchup*

Mix the ground beef, 1/3 cup jerk sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Form the meat into 6 equal patties.

To make the lime coleslaw, whisk the mayonnaise, lime juice, and sugar together in a bowl. Add the cabbage and toss to combine. Season the coleslaw with salt and pepper to taste.

Heat a gas or charcoal grill to medium high heat and brush the grill rack with oil. Place the patties on the grill and cook 4-5 minutes on the first side. Flip the patties over and baste the cooked side with the remaining jerk sauce. Cook another 4-5 minutes until patties are cooked through then remove them from the grill. Lightly toast the buns on the grill for 1-2 minutes.

To serve, place the burger patties on the toasted buns and top with a mound of lime coleslaw. Serve burgers with ketchup.

*Can substitute other prepared jerk sauce and regular ketchup


Recipe courtesy of Golden Krust Caribbean Bakery & Grill

Honey BBQ Jerk Pork Chops with Pineapple Salsa
Makes 4 servings

1-1/4 cups diced pineapple
1/2 cup diced red bell peppers
1/4 cup diced red onion
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/4 teaspoon Golden Krust Hot Pepper Sauce*
Salt and pepper
4 bone-in or boneless pork chops
1/2 cup Golden Krust Honey Barbecue Jerk Sauce*
Vegetable oil for brushing the grill

Heat a gas or charcoal grill to medium high heat.

Prepare the pineapple salsa by mixing the pineapple, peppers, onion, and cilantro together in a medium bowl. Add the lime juice and hot sauce and stir to combine. Season the salsa with salt and pepper to taste.

Season the pork chops with salt and pepper on both sides. Brush the grill rack with oil and place the chops on the grill. Grill 4-5 minutes, then turn the chops over. Baste the cooked side of the chops generously with the honey barbeque jerk sauce. Cook another 4-5 minutes on the second side depending on the thickness of the chops then turn them over again and baste the other side with the remaining sauce. Remove the chops from the grill. Serve pork chops with pineapple salsa spooned on top.

*Can substitute hot sauce of choice and other prepared jerk sauce


Recipe courtesy of Golden Krust Caribbean Bakery & Grill