Stir It Up Cuisine originated as a Massachusetts catering company founded in 2006 by Patricia Kiernan, a Jamaican native. Born and raised in the beautiful islands of the Caribbean, she is now a Milton, MA resident who would like to share the art of tropical cooking with you! Using the islands unique blend of herbs, spices, and cooking techniques, this self-taught chef knows how to take your taste buds on an amazing journey to the Caribbean. Because of her cooking’s rave reviews, Kiernan has recently announced the creation of a retail division of Stir It Up with her Sweet Heat Pepper Jelly Collection.
Sweet Heat Pepper Jelly is not your grandma's jelly. This is not the jelly in your everyday PB&J. These jellies are made with scotch bonnet peppers, a premium pepper known for its well-balanced yet powerful heat!
Stir It Up has introduced three enticing flavors to the market:
- The Classic “Original”
- The Savory “Orange Mango”
- The Tempting “Lime Zest”
I received the Orange Mango and Lime Zest ones to try out:
Stir It Up’s pepper jellies are artfully made in small batches using the freshest ingredients locally grown - creating a mouth-watering and surprisingly sweet heat with less than half the sugar of the leading competitor!We do a lot of cooking from recipes in our house so my husband found a recipe in Cooking Light magazine and modified it to our liking and what we would think would be tasty with the Lime Zest Pepper Jelly. Here is what we made:
- 2 tablespoons finely chopped shallots
- 2 tablespoons Scotch wisky or bourbon
- 3 tablespoons of Stir It Up Cuisine Lime Zest Pepper Jelly
- 2 tablespoons fresh orange juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground giner
- 1 tablespoon olive oil
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (1 pound) pork tenderlloin, trimmed and cut crosswise into 12 pieces
- 2 ( 8 ounce) packages microwave in a bag fresh haricots verts
- 1 tablespoon butter
- Combine first 6 ingredients in a microwave safe bowl. Microwave at HIGH 1 minute or until thoroughly heated; set mixture aside.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evently over both sides of pork. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add whisky mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute).
- Cook haricots verts according to package directions. Combine haricots verts, butter, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss well to coat. Place pork medallions and 4 ounces haricots verts on each of 4 plates; top pork with 1 tablespoon sauce.
Definitely check out the assortment of pepper jellies that Stir It Up Cuisine has to offer to help spice up your meals!
Buy It! You can buy the Pepper Jellies for $7 each on their website or through one of their retailers.