These are some pretty good recipes for chileheads. The original recipes were from Emeril, but I have kicked it UP! I have used Hbs dried and powdered for the Jerk Spice mixture. If I had access to Datil Peppers I think that would be the best! Mary-Anne JERK MARINATED PORK 2 tablespoons salt 1 tablespoon thyme, fresh 1 teaspoon allspice, ground 1 teaspoon cinnamon, ground 1 teaspoon nutmeg, freshly grated 1 teaspoon cracked black pepper 2 to 6 jalapeno peppers, seeded and diced 1/4 cup Worcestershire sauce 1/4 cup green onions, thinly sliced 1/4 cup onion, diced 4 cloves garlic, minced 1/4 cup white vinegar 2 tablespoons oil 2 pork tenderloins, trimmed Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a non-reactive container and cover with marinade. Let marinate in refrigerator for a few hours or overnight. On a hot grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jamaican Spiced Vegetables. JAMAICAN JERK SPICE 2 to 3 tablespoons cayenne pepper 1 teaspoon cinnamon, ground 1 teaspoon nutmeg, ground 1 teaspoon allspice, ground 2 teaspoons chives, dried 2 teaspoons thyme, dried 1 tablespoon sugar 1 tablespoon dried minced onion 1 tablespoon salt Combine spices in a bowl by hand or in food processor. Store in an airtight container. JAMAICAN SPICED VEGETABLES 2 ears sweet corn, broken in 2 1 plantain, green, quartered in skin 1 sweet potato, slice 1/4-inch thick and blanched Oil to drizzle Sprinkle vegetables with spice and drizzle with oil. Grill 5 minutes per side. Serve with Jamaican Marinated Pork. JAMAICAN JERK SWORDFISH WITH ORANGE MANGO SALSA AND ARUGULA 1/4 cup onion, diced 2 tablespoons thyme 1/4 cup green onion, sliced thin 2 jalapenos, seeded and diced 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon cracked black pepper 2 tablespoons Jamaican Jerk Spice (recipe above) 2 (6-ounce) swordfish steaks, about 1 1/2 inches thick Oil for grilling 3 oranges, juiced 2 ripe mangos, diced 1/4 cup cilantro, chopped Salt and pepper 1/2 bunch arugula, cleaned Combine first 8 ingredients in a bowl or in a food processor. Season swordfish with jerk spice and drizzle with oil. Place on grill for 3 minutes. Spoon 1/4 of rub on each fish and flip to other side. Spoon the rest of the rub on each fish and cook 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in pan over the grill until warm. Add mangos, cilantro and salt and pepper and let cook for 3 minutes without boiling. Spoon onto plate and over arugula. Place swordfish over salsa.