Appetizers

Brie Cheese with Pizzazz

1 wedge brie cheese
Blind Betty Pineapple Pizzazz

Place brie cheese on serving plate.
Spread Blind Betty Pineapple Pizzazz thickly over top of brie,
also pool around the wedge.
Serve with your favorite cracker and sliced red apple for added color.

Blind Betty’s Salsa

1 can whole tomato or fresh peeled (drain some of liquid)
1/2 cup chop green pepper
1/4 cup chop scallion
1 TBlsp fresh garlic
2 TBlsp fresh chop cilantro (more to taste)
2 TBlsp Blind Betty Original Recipe (or to taste)

Add all ingredients to blender.
Pulse blend just enough to rough up whole tomato. Do not puree.
Serve with traditional style corn tortilla chips.

Blinding Buffalo Wings

5 lbs chicken wings
1 bottle Blind Betty’s Original Recipe
1/4 cup soy sauce
1/4 cup orange juice
2 tblsp crushed garlic
2 tblsp olive oil

Place all ingredients in a large zip lock bag, seal tightly and refrigerate
for a minimum of 24 hours.
Then grill or bake for approximately 1/2 hour turning at least once if grilling.

Blind Betty’s Cream Cheese

8 oz Cream Cheese
1 TBlsp crushed garlic
1 TBlsp fresh diced chive (or scallion)
1 TBlsp milk (to loosen)
2 Tblsp Blind Betty’s Pineapple Pizzazz (or to taste)
1/2 diced red pepper (for color)

Blend all ingredients.
Serve with cut fresh vegetables or your favorite cracker.

Meals and Side Dishes

Chicken Roti (Serves 4)

3 boneless breast of chicken
1 medium onion, chopped chunky
1 green pepper, chopped chunky
1 large carrot, peeled and sliced thin
2 large potato, peeled and cubed small
1 can chicken broth (I prefer Swanson’s)
1/2 cup of water
2 cloves crushed garlic
2 tblsp curry powder
Fresh chopped parsley
2-3 tsp Blind Betty’s Original Recipe (or to taste)
Salt and pepper to taste
4 large flour tortillas
1 jar of Blind Betty’s Hot Mango Chutney

In a large skillet sauté onion and garlic for 2 minutes.
Add chicken and sauté until cooked and tender.
Add green pepper and carrots. Sauté 2 minutes more.
Add chicken broth, potatoes and as much water as needed to cover everything.
Simmer till potatoes are very tender and begin to reduce broth.
Add all spices and flavorings to taste. Cover and turn off.
This can now stand till just before serving time. It will thicken as it cools.
At suppertime heat the roti mixture to a boil stirring with a wooden spoon.
You want a nice thick curry stew. Reduce more if too runny.
Warm tortillas, place on plate and spoon a generous portion of roti in center
of tortilla. Fold into flat tube with ends folded under.
Serve with chutney on top. Salad and rice good accompaniments.

Blinded Snapper Broil

1 lb snapper fillet (or other white fish)
3 tsp Blind in the Rind
1/2 cup panko crumbs (or regular bread crumbs)
This recipe is fast, simple and low fat with just the right touch of zip.
Serve with Pineapple Pizzazz Couscous.

Preheat toaster oven to 300 degrees. Line broiler tray with foil.
Rinse and pat filet dry and put in broiler tray.
Spoon Blind in the Rind over all surfaces of the fish.
Some will puddle around the base. Bake for 15 minutes until almost done.
Top with Panko bread crumbs and continue to cook until crumbs are golden and fish is flaky throughout, about 5 minutes.

Pineapple Pizzazz Couscous

2/3 cup couscous
1/4 cup pine nuts
1 cup water
5tsp olive oil
2 tsp Pineapple Pizzazz (more to taste)
3 tblsp fresh chopped parsley
1 medium leek rinsed and chopped (3/4 cup onion may be substituted)
Salt and pepper to taste

In a small sauce pan bring water to boil with 2 tsp olive oil and a dash of salt. Add couscous, stir and cover.
Bring to a boil then turn off the heat and let set for 10 minutes or until water has been absorbed.
Fluff lightly with a fork and set aside.
Sauté leeks and pine nuts in remaining 3 tsp olive oil until nuts are golden brown and leeks are translucent.
Turn heat down low. Add Blind Betty’s Pineapple Pizzazz, mix thoroughly.
Add cooked fluffed couscous, parsley, salt and pepper and serve immediately.

Blind Betty’s Hot Caribbean Concocttions
7510 Bordeaux
St. John, VI 00830