REVIEW: Mudflats’ Island Jerk

This is the final product review we have for the good people of Mudflats’ Bar & Grill. I hope your mouth watered over the first 5 savory sauce reviews. We are now going to the islands, mon. A jerk sauce this time. Most jerk sauces have such bold flavors they turn a lot of people such as myself off. It takes a real art to create one that works both as a dipping sauce and to baste on your proteins. There have been more missed than hits. On the hit side, there is not much that can compare to those delicious Caribbean flavors on chicken, shrimp or pork.

Here is yet another recipe taken from their website:

Jamaican Beef Stew

2 T Oil
1 Lb. Beef Tips

In Stock Pot on High Brown Beef

1 C Onion Diced
1 C Carrot Diced
1/2 C Celery Diced
2/3 C Red Bell Pepper Diced
1 T Garlic Minced

Add to Stock Pot and Cook until Lightly Softened.

1/4 C Dark Rum
2 Bay Leaves
1/4 C Flour
1 C Mudflats Island Jerk Sauce
3 C Beef Stock
2 Ea. Idaho or Russet Potato Diced 1/2 inch

Deglaze Stock Pot with Dark Rum Add Bay Leaf and Flour and stir until Light Paste begins to form Add Mudflats Island Jerk Sauce and Beef Stock, add Potato Cook Uncovered until Beef is tender and broth has reduced to stew consistency, about 30 to 40 minutes Serve over Rice, Mashed Potatoes or Biscuits

Before we get to the review. I would like to thank Mudflats’ Bar & Grill owners Jeff and Jane White for letting us take their products for a spin in the ol’ review wagon. I wish the best for your company, and I hope we gave your products a fair shake. Maybe we will see you at the North Market again soon or perhaps at the Weekend of Fire Show in October.

Wendy the Spice Goddess

The Machine

Chef Jeff

Mudflats’ Bar & Grill
31 W Columbus St
Po Box 246
Galena, OH 43021
740-965-5700
Email: Ja**@th*********.com or Je**@th*********.com
www.TheMudflats.com
Store: www.themudflats.com/shop/
Restaurant Hours:
Mon-Tues: 11:00 am-11:00 pm
Wed-Sat: 11:00 am-1:00 am