Busha Browne Makes Easter Dinner (or Any Meal) a Special Event! #recipes #foodie

If you are seeking to put a twist on your usual meals, you have come to the right place. If you are wanting to put a different taste spin on typical (or even atypical) meals for Easter and other upcoming holidays, this is the post you should bookmark and/or share. I am sharing the info on a brand of spices, bbq sauces, chutneys, authentic jerk products and lots more with you. It’s not a line you might have seen, but once you try this brand, you will never go back to the “usual ” stuff you previously used. Why? Because this is the real deal when it comes to authentic Jamaican spices and food products that will have you feeling like you are in Jamaica cooking up a fabulous meal. Well you will be cooking up a fabulous meal or “snack” with the great products from Busha Browne and people will talk about your cooking acumen for a long time.

What or who is Busha Browne?

In 1836, Howe Peter Browne, 2nd Marquess of Sligo returned to Westport, Ireland, taking with him memories of the spicy and exotic dishes he had been served during his governship of Jamaica.

The Busha Browne Story
Known as “The Emancipator of slaves”, the noble Marquess had earned himself a renowned place in Jamaican history for his two year term of office. His had been the unenviable task of supervising the first stage of Emancipation which was unpopular with the reactionary planters for whom the abolition of slavery assuredly meant financial ruin. In desperation, many of these planters subsequently sold their vast estates to the local managers who were known as “Bushas”.

Sligo himself was among the first to free his slaves on his Jamaican estate – Kelly’s and Cocoa Walks estates – which he had inherited from his ancestors, the Kellys and Brownes of Ireland, who were Jamaican settlers from the late 1600’s. The Brownes became wealthy and were among the respected members of the plantocracy, and were famous for their entertaining and the variety of food they served. In Jamaica their name has always been pronounced “Browney”.

A descendant of the family Sligo, Charles Adolphus Thorburn Browne – familiarly known as Charlie Browne – has spent most of his 75 years “cooking up a storm”. He whiled away many hours of his boyhood days in the kitchen of his family home, Tryall Estate in Hanover, Western Jamaica. Later, cooking became a hobby, and he retrieved from his family archives recipes for authentic Jamaican sauces, jams, pickles and condiments made from the great variety of exotic Jamaican fruits and vegetables; all unique, spicy and delicious. Specially selected recipes from his treasure trove are now being prepared and bottled for Busha Browne’s Company in Jamaica, to be enjoyed today as much as they were over 200 years ago.

The array of products is substantial and choosing is hard. So I will make it easy: start with the spices, a bbq sauce and a chutney or preserve. It’s that easy and from that you can begin figuring out what to cook; exploring recipes and then decide on what else you need to buy from Busha Browne’s fine collection of products.

What to think about when you cook:

Busha Browne’s products complement many styles of international cuisine, as well as recipes from Jamaica’s culinary traditions. All natural, no preservatives, low in sodium, Busha Browne’s products can be used in varied ways to bring new taste and flavour to your table.

BB_Jerk-Honey-BBQ-SAUCE_290

Jerk Honey BBQ Sauce:
Use this on chicken, ribs, pork, beef and even ham or turkey! There are no mistakes with this great sauce!

BB_Jerk-Smokey-BBQ-SAUCE_29

Smokey Jerk BBQ Sauce
Treat foods the same way or use this with chili or beans.

Busha Browne’s invites you to try the following suggestions:

Baking
ideal oven temperature ranges from 300 to 450 °F (149 to 232 °C). Cooking of foods made from a batter or dough. Such foods include breads, cakes, cookies, and pastries. However, casseroles, a few vegetables and fruits, and some cuts of meats can also be baked.

Roasting
cooking of meat. For example, a turkey or a leg of lamb is roasted. In roasting, the meat can be placed on a rack in a shallow pan and cooked uncovered in an oven. The temperature should range from 300 to 350 °F (149 to 177 °C).

Broiling and Grilling
the food lies directly over/under a continuous heat source. Meat can be broiled by placing it on a rack in a shallow broile pan. The surface of the meat lies 3 to 5 inches (8 to 13 centimeters) under the flames in a gas range broiler or below the broiler heating unit in an electric oven. Leave the door open slightly when broiling in an electric oven to prevent the air in the oven from becoming too hot.

Barbecuing
highly seasoned meat can be grilled over hot coals. In panbroiling, the meat cooks in a skillet over a burner. The fat that melts from the meat is poured out of the pan as it accumulates.

Frying
In deep-frying, a large amount of fatcan be used and heated to about 350 °F (177 °C) in a heavy saucepan or an electric appliance, a good way of cooking chicken, French fried potatoes, and shrimp and fish. In pan frying/sautéing, the food cooks in a small amount of fat, usually in a skillet. Chicken, eggs, fish, and red meat can be pan fried. In stir-frying, meat or vegetables cook in a skillet or in a wok, The food can be cut into small pieces and cooked in an extremely small amount of fat. The cook fries the food at a high temperature for only a few minutes and stirs it constantly with a tossing motion.

Boiling
ideally has a temperature of about 212 °F (100 °C). Good for Potatoes and other vegetables using a sauce pan over a burner.

Simmering
Such foods as eggs and meats should be simmered rather than boiled. Use covered saucepans to simmer foods. Use caution when using a slow cooker for meat and other foods prone to bacterial growth at warm temperatures. Use sanitary methods in preparing the food and keep it refrigerated until just before cooking.

PLUS you want to keep some of these products for table use as well. It’s so simple– use it everywhere you like to cook or want to juice up the taste and create an amplification of flavor.

Honey Jerked Chicken Wings Recipe by Busha Browne

bbq-chix

Ingredients:

1 dozen chicken wings, split at the joint, tip removed
6oz Busha Browne’s Jerk Honey BBQ Sauce
Salt and pepper to season wings
Cooking oil (frying)

How-to:
Season chicken wings with salt & pepper and fry in batches until golden brown and cooked through.
Warm the Jerk Honey BBQ on medium.
Heat to thicken and intensify flavors.
When chicken wings are cooked, toss in hot Jerk Honey BBQ Sauce and serve. Enjoy!

Busha Browne Jerk Honey BBQ Salmon Recipe ( great, great recipe!)

Busha-Browne-Honey-BBQ-Salm

Ingredients:

1 boneless fillet of salmon, sliced into 6 oz portions.
2-3 oz Busha Browne’s Jerk Seasoning Rub
4 oz Busha Browne’s Jerk Honey BBQ Sauce
4 oz olive oil
Juice of 2 limes

How-to :
Mix together the Busha Browne Jerk Seasoning Rub, 2 oz olive oil, and juice from 1 lime and rub into the salmon.
Allow to marinate for 1 hour, preferably overnight.
Cover bottom of roasting pan with remaining olive oil and place the salmon down into the preheated oven at 375 degrees.
Bake for 30 minutes, basting with the Busha Browne Honey Jerk BBQ Sauce for the last 10 minutes of cooking.
Remove from the oven, squeeze juice of the remaining lime over the salmon. Enjoy!

Check this video that shows you how to use Busha Browne products to create Roasted Rack of Lamb– perfect for Easter but also good at any time of year!

group

Busha Browne’s family of products is larger than this but this is a way to curate what you should try!

Pukka Hot Pepper Sauce is building a fan base with professional chefs and those at home!

Busha Browne is known for their unique, award-winning condiments and sauces continues to enjoy steady U.S. and international growth in 2015. Because the hot sauce category is booming and shows significant demand for authenticity and quality, Busha Browne’s Pukka Hot Pepper Sauce is favored by select restaurants, top chefs and consumers.

Recognized for its hot and fiery taste based on the distinctive and flavorful Jamaican scotch bonnet pepper, it delivers more than just heat and fully represents the origin of the name Pukka–pronounced ‘PUK-kah,’ which means authentic, genuine and first class.

Not for the fainthearted, Busha Browne’s Pukka Hot Pepper Sauce, embraced by devotees of wickedly hot food, has stamina and outstanding flavor, and continues to enjoy support from specialty food stores and retailers such as Whole Foods, Fairway and online. Busha Browne Pukka Hot Pepper Sauce pairs well with pizza, steak, chicken, fish and vegetarian dishes. For more information, visit www.BushaBrowne.com.

About Busha Browne
Associated Manufactures Ltd. is proud to be the manufacturer of Busha Browne sauces, jellies and condiments and manufactures the products to the entire food industry from retail outlets, food manufactures and foodservice businesses. Busha Browne authentic sauces, jellies, and condiments provide the great variety of exotic fresh Jamaican fruits, vegetables and spices. Their gourmet products are all natural, full of flavor and are delicious. Prepared and bottled in small batches as they were 200 years ago, these award winning artisanal products reflect the authentic heritage of Jamaican cookery. Busha Browne provides superior quality and for all eating occasions at home and at restaurants. Busha Browne is headquartered in Jamaica and their products are sold globally. Busha Browne has captured the attention of national and international media and a culinary clientele.

For more information on Busha Browne and its products, visit www.BushaBrowne.com
Facebook via facebook.com/BushaBrowne
Twitter via twitter.com/BushaBrowne
Youtube.com/BushaBrowne

Thanks to the Busha Browne people for sharing recipes and information with me.

Stevie Wilson,
LA-Story.com

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One thought on “Busha Browne Makes Easter Dinner (or Any Meal) a Special Event! #recipes #foodie

  1. I need to look for these on Amazon, because I have never seen them here. I love all tastes Jamaica has to offer. I should start with the peppa sauce..I like it hot.

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