July 2007, Nanny's Jamaican Kitchen – At last, Nanny's Jamaican Kitchen is selling their long awaited Soleil's Glazing Sauce. Though it has been sold in stores, this product was a bit elusive. Now the tasty sauce can be purchased directly from Nanny's online store. This was one of our favorite products here at GoDairyFree.org. Rich with flavor and organic ingredients, it is a big step up from your average barbecue sauce.
Order direct from Nanny's, and try one of their easy recipes below for some great summer entertaining. Also, feel free to check out our reviews on Soleil's Glazing Sauce and the other products from Nanny's Jamaican Kitchen. And yes, that cute picture is actually Soleil!
Smooth & Spicy Jerk Buffalo Wings
Talk about appetizers with attitude!! The rich, dark, slightly sweet sauce adds a flavorful counterpoint to the smoky heat of Nanny’s secret herbs and spices. Make extra—these tasty treats will disappear fast. Assembly time: 10 minutes
Cooking time: 1 ½ – 2 hours
Bake at 400 degrees uncovered
Makes approximately 45 wings or drummettes
- 3 lbs. chicken wings or drummettes (whole pieces of chicken can be used if you want to make this as a main meal)*
- 8 oz. Nanny’s Jamaican Kitchen® Soleil’s Glazing Sauce
Preheat oven to 400 degrees. Wash and dry chicken and arrange in a single layer in a foil-lined pan. Pour Nanny’s Jamaican Kitchen® Soleil’s Glazing Sauce over chicken. Place in preheated oven, uncovered. Turn chicken after 45 minutes, spooning the sauce over it. Bake until the sauce is reduced to a thick, sticky glaze.* Watch carefully during the last 15 minutes of baking to prevent burning.
*If the wings are still swimming in sauce after about 45 min. of baking (which sometimes occurs if the wings are a little fatty), you may want remove some of the sauce so they'll glaze. If you choose not to remove any sauce, they will still be delicious (and glaze can always be poured over wings before serving).
Soleil’s Jamaican Glazed Ribs
Tender, juicy ribs in a sweet Caribbean glaze with a kiss of island heat. Pair with red beans and rice cooked in coconut milk and cabbage slaw for an authentic Jamaican meal.
Assembly time: 1 minute
Cooking time: Stovetop or oven: 1 hour, 30-45 minutes
Crockpot: low 5 1/2 hours, then 1 hour on high
- Pork or beef spareribs (any style)
- Enough Nanny’s Jamaican Kitchen® Soleil’s Glazing Sauce to cover 1/3 of the thickness of the meat
Place ribs in covered saucepan or pot. Pour Nanny’s Jamaican Kitchen® Soleil’s Glazing Sauce to cover 1/3 of the thickness of the meat. Bring sauce to a boil. Reduce heat to low and cover. After 45 minutes, turn ribs and spoon sauce over them. Cover and continue cooking. After 1 ½ hours, remove lid and increase heat to high for about 10 minutes, or until sauce is thickened.
Preheat oven to 400 degrees. Place ribs in foil-lined pan and pour Nanny’s Jamaican Kitchen® Soleil’s Glazing Sauce to cover 1/3 of the thickness of the meat. Cover and bake. After 45 minutes, turn ribs and spoon sauce over them. Cover and continue cooking for another 15 minutes. Remove cover and bake another 30 minutes.
Place ribs in crockpot. Pour Nanny’s Jamaican Kitchen® Soleil’s Glazing Sauce to cover 1/3 of the thickness of the meat. Cover and cook on low for 5 1/2 hours.
Turn ribs. Increase heat to high and cook for another hour. Remove ribs to serving platter. Put glaze in a saucepan and boil on stovetop uncovered over high heat until sauce is thickened. Pour thickened glaze over ribs and serve. (If desired, reserve some sauce to place in small bowls for dipping.)
Island Glazed Meatballs
Nanny’s unique blend of authentic herbs and spices perk up the flavor of ground meat. Pair with mashed potatoes or pasta for a simple, tasty meal or roll into cocktail size and serve as appetizers. Or flatten into burgers and serve in a bun.
Makes: 64 cocktail or 16 regular size meatballs
- 1 lb ground beef, pork, or poultry
- 2 eggs (opt.)
- 2 slices soft bread, crumbled (opt.)
- ½ tsp salt
- 4 oz. Nanny’s Jamaican Kitchen® Soleil’s Glazing Sauce
Mix all ingredients except glazing sauce.* Form into meatballs. Brown meatballs in a skillet; remove excess grease. Add Soleil’s Glazing Sauce and cook over medium heat until done. Stir frequently; add more glaze as needed. *To add a spicy twist, mix in 2 T. finely chopped onion and 2 finely chopped Serrano chilis.
For more recipes, visit www.NannysJamaicanKitchen.com.