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.
your everyday PB&J. These jellies are made with scotch bonnet peppers, a
premium pepper known for its well-balanced yet powerful heat!
has introduced three enticing flavors to the market:
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.
Unfortunately I totally forgot to take a picture of the final meal but it was absolutely delicious. The Lime Zest Pepper Jelly gave it the perfect kick to spice up the pork. My 4 year old picky eater even loved it.
Definitely check out the assortment of pepper jellies that Stir It Up Cuisine has to offer to help spice up your meals!