The Conch Republic Seafood Company® was featured on the Food Network TV show “Road Tasted” along with the Deen Brothers cookbook “Recipes from the Road”. We are happy to share some of our famous recipes for you to try at home.
The book and sauce products can be also be ordered online in our store.
Caribbean Ju Ju Slather
This is our most popular sauce that can be served with all seafood, fish, and poultry dishes. It can also be used as a dipping sauce or brushed on meats during grilling.
As the story goes, one evening, after finding a lost bottle of rum, our chef was at home playing in his kitchen. When he was able to see the bottom of the bottle he decided to get creative and poured the remaining rum into a pan and started tossing in various ingredients into a giant coconut bowl. He threw it all on the stove and promptly passed out. It simmered away and stewed for hours while he dreamed of island girls. As the beautiful aroma began drifting out on the gentle island breeze, his own island girl came by and awoke him with a swift kick to the belly. However, once she dipped her finger into the bowl she forgave him for all his sins.
- 4oz of your favorite rum – Dark, Light, or flavored! (add more or less for your own taste)
- 2 lbs honey
- 8 oz yellow mustard
- 1/2 cup water
- 1/2 cup red wine vinegar
- 1 tsp Cayenne pepper
- Pinch ground cloves
- Pinch crushed red pepper flakes
- 1/2 sweet onion diced
- 1/4 cup dark brown sugar
- 1 cup chopped passion fruit or Passion Fruit puree. (Use Pineapple if this is not available in your area)
- 1 tsp black pepper
- Blended oil for cooking
Heat the oil and add onions and sweat till slightly caramelized. Add all of the other ingredients and simmer for 15 minutes. Thicken slightly with cornstarch if required. Remove from the heat and allow to cool slightly. Place in food processor until smooth.
Mango Ginger Key Lime Mojo and Marinade
This is a great marinade for tougher cuts of meat or works great brushed on fish and seafood during the cooking process. Just combine all ingredients and puree in a food processor. This is best made the day before to allow the flavors to blend. Keep refrigerated.
- 4 oz chipotles in adobo sauce
- (Smoked jalapeno peppers)
- 1/2 gallon orange juice
- 1 quart mango puree
- 1 cup lime juice
- 2 cups salad oil
- 8 cloves garlic minced
- 1/2 cup cilantro chopped
- 1 sweet onion minced
- 4 oz salt
- 4 oz black pepper
- 2 TB ginger
This is a fruity and spicy chutney featured with the roasted chicken but also works well with seafood, fish and many other meats.
- 2 cups Pineapple Juice
- 2 tb Habenero puree
- 1 1/2 cups Sugar
- 1 cup Water
- 1 jar 8 oz Orange Marmalade
- 1 24 oz jar Sweet and Sour sauce
- 2 TB Corn starch
- 4 cups mixed fruit segments chopped. You can use any fresh tropical fruit or any canned fruit that you enjoy.
- 1 Tbs ginger
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes, thicken with additional cornstarch if necessary.