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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Jamaican Jerk Chicken
Flatbread Pizza

SAUCE
Amount Measure Ingredient - Prep Method
1 cup light brown sugar
1/2 cup water
1/2 cup ketchup # 10
1/2 cup light corn syrup
1/2 cup onion chopped
4 tablespoons red wine vinegar
2 teaspoons garlic chopped
2 teaspoons choice lemon juice
1 pinch kosher salt
1/2 tsp crushed red pepper
1/4 tsp dried thyme
1/4 tsp allspice

JERK SEASONING
Amount Measure Ingredient - Prep Method
3 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper Directions
1 teaspoon paprika
To make sauce, combine all ingredients in a medium
1 teaspoon allspice saucepan. Simmer for 6 to 8 minutes. Let cool and then
1 teaspoon garlic powder puree in a blender.
1/2 teaspoon cayenne pepper In a small bowl, combine all ingredients for jerk seasoning.
Cook the rice and set aside Sprinkle chicken breasts with seasoning and drizzle with
olive oil.
Grill chicken for 4 to 5 minutes per side, let cool and then
Remaining Ingredients
thinly slice.
Olive oil, pizza dough or flatbread, 1 lb chicken breast,
Roast peppers and slice thin. Brush the dough with olive oil.
1 ea red pepper, 1 ea yellow bell pepper,
Spread desired amount of sauce on dough. Sprinkle with
1 1/2 lbs mozzarella, shredded, 8 slices bacon,
cooked & diced, 1/2 cup red onion thinly sliced, mozzarella cheese and toppings.
3 piece scallions chopped Bake in preheated 400F oven for 8 - 10 minutes.

24 The Landings & Bay Colony