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An island twist on your New Year’s Eve Party appetizers

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Kick-off your New Year’s Eve party with these great appetizer ideas. Nothing better than ringing in the New Year with just the right amount of spice and Island flavor. Forget the New Year’s count down…these appetizers will have your guests counting down the time it will take you to make more of these amazing finger dishes.


JCS Jerk Chicken Sliders- Yields 12 sliders


-2 lbs. ground chicken
-1 tbsp. Garlic powder
-1 tbsp. JCS Chicken Seasoning
-1/2 tsp. JCS Black Pepper 4oz
-2 tsp. Jerk Seasoning
-1/2 tsp. salt
-12 slider-sized burger buns

For the toppings:

-12 slices of cheddar cheese
-3-4 tomatoes
-cucumber slices
-JCS Spicy Jerk Ketchup (optional)


In a bowl, add ground chicken, chicken seasoning, garlic powder, black pepper and jerk seasoning.

  1. Mix ingredients together and divide into 12 equal portions.

  2. Mold the portions into small patty sizes.

  3. Place patties on the grill for 4 minutes on each side (or until fully cooked)

  4. Once one side is done, flip patty and add a slice of cheese on the cooked side.

  5. Season with salt and place on the low heated side of grill.

  6. Add cucumber slices to the bottom of burger bun and top with chicken and tomatoes

  7. Add JCS Spicy Jerk Ketchup and serve.

JCS Jerk Honey Garlic Cocktail Meatballs- Yields 10 


-1/4 lb. ground chicken
-1/4 tsp. JCS Chicken Seasoning
-1/2 tsp. Garlic Salt
-1 tsp. Salt
-1/2 tsp. JCS Black Pepper
-2 tbsp. CEG Spicy Honey Garlic Sauce
-1 large egg, beaten
-1/4 cup Milk
-1/2 cup plain bread crumbs
-1 tbsp. Olive oil

For the sauce:

-1/2 cup JCS Spicy Jerk Ketchup
-1/2 cup brown sugar
-2 tsp. CEG Honey Garlic Sauce
-pinch of salt
-1/4 cup of water
-Finely chopped parsley (for garnish)


  1. Mix Chicken, chicken seasoning, garlic salt, salt, black pepper, CEG Honey garlic sauce together in a bowl.

  2. Stir in eggs, milk and bread crumbs. Cover and refrigerate for about an hour

  3. In a skillet, heat oil over medium heat. Roll the chicken mixture into balls. Place the meatballs in a single layer in the skillet, carefully browning each side while flipping occasionally.

  4. In a large sauté pan, mix together all the ingredients for the sauce. Simmer until slightly thickened.

  5. Add the meatballs to the sauce mixture and stir to coat evenly. Continue to cook for about 10 minutes or until meatballs are fully cooked

  6. Transfer meatballs to a serving platter, spear with toothpicks and spoon sauce over the top.

  7. Garnish with parsley. Serve warm and enjoy.

JCS Saltfish Fritters with Spicy Jerk SauceJCS Saltfish Fritters


-6 oz. dried salted cod fish
-1 cup all-purpose flour
-1 tsp. baking powder
-2 tsp. JCS Black Pepper
-1/2 cup water
-1 large tomato, chopped
-2 green onions, chopped
-JCS Coconut Oil (for frying)

For the Dipping Sauce:

-1/2 cup JCS Spicy Jerk Ketchup
-1/4 cup JCS Scotch Bonnet Pepper Sauce
-1/4 cup Mayonnaise
-1/4 cup fresh lime juice


  1. Soak the cod fish in cold water overnight to remove excess salt. (You can boil to remove excess salt as well). Taste to make sure it is at your desired consistency.

  2. Remove bone and skin and shred the fish into small pieces

  3. Combine flour, baking powder and black pepper in a bowl.

  4. Add tomatoes and onions and fish. Add ½ cup water and stir.

  5. Heat oil in a skillet over medium heat. Carefully drop spoonfuls of batter in the skillet.

  6. Fry each side until golden brown and crisp. Drain of excess oil and serve with dipping sauce.

*Mix all the dipping sauce ingredients together and serve with fritter as a dip*
* Spear with toothpicks for easy serving*

JCS Jerk Shrimp Kabobs- Yields 4Jerk Shrimp Kabobs


-2 tbsp. vegetable oil
-2 tsp. of Jerk Seasoning
-1⁄2 tsp. salt
-1 1⁄2 lbs. of uncooked peeled deveined large shrimp
-12 pieces fresh pineapple, 1 inch
-1 red bell pepper, cut into 16 inch pieces


  1. Heat coal or gas grill.

  2. Mix oil, jerk seasoning and salt in large bowl. Add shrimp and bell pepper; toss to coat.

  3. Place shrimp, pineapple, and bell pepper alternately on each skewers, leaving a small space between each piece.

  4. Cover and grill for 5-8 minutes or until shrimp are pink and firm.



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