In a large bowl mix oil and jerk, add wings and marinate 2-24 hours-The LONGER the HOTTER...! Add cheese and mix well.
I cook these on those disposable/reusable aluminum pans with VVVV ridges (for broiling). Bake at 375° for about 40 minutes. Even better if done ahead and reheated on a cookie sheet!

Mrs. Dog's Fried Brie

• 1 round 8 or 14 ounce Brie cheese
• 2 Tbls Mrs. Dog's Disappearing Mustard
• All purpose flour
• 1 egg
• 1/2 cup dry bread crumbs
• 2 Tbls butter
• French bread, cut into cubes

Remove wrappings from Brie. In a pie plate, beat 1tsp. Mrs Dog's Mustard, egg and water until foamy. Now spread Mrs. Dog's Mustard on cheese, coating all surfaces. Dredge in flour, again coating all surfaces. Dip cheese in egg mixture, then in crumbs, coating well. Heat butter in skillet until foamy. Add Brie, cover and cook over low heat for 5 minutes. Turn and cook, covered until bottom is golden brown. Place on serving dish, garnish with grapes. Make a cut in cheese so it will run. Serve with bread cubes.

Mr. Dog's Pork Tenderloin

• 1 Pork Tenderloin
• Mrs. Dog's Jamaican Jerk Marinade (1 Tablespoon per 1 1/2 Lbs. Meat)
• 1/4 Cup orange juice

Put tenderloin, jerk and juice in a plastic bag. Marinate 2-24 hours. (remember-the LONGER the HOTTER...). Grill; OR cut tenderloin into oreo width pieces. Saute in a non-stick skillet in 2 tablspoons butter or margarine.

Mrs. Dog's Bacon Cheese Puffs

• 6 pieces thin bread slices
• 8 - 12 slices bacon (depending on length)
• 1 cup grated swiss cheese (I like Gruyere)
• Mrs. Dog's Mustard

Trim crusts and cut each slice of bread into 4 squares. Cut bacon into 3" pieces and spread with a little Mrs. Dog's Mustard. Sprinkle amply with cheese. Lay a piece of bread in the middle of the bacon, etc. and roll up. Secure with a toohpick and place on a rack in a shallow pan. Sprinkle remaining cheese on top. Bake for 20 minutes at 400°. These can be frozen unbaked. Bake when you need them. Recipe makes 2 dozen

Mrs. Dog's Shrimp with Rum (a.k.a. Glad Shrimp)

• 3 T. butter
• 1 1/2 lbs. shrimp, peeled & deveined
• 2-3 T. Mrs. Dog's Jamaican Jerk Marinade
• 1/4 cup dark rum
• 3 T. fresh lime juice (if possible, use key lime juice)
• 1/4 cup chopped fresh mint or cilantro
• salt & pepper to taste

Melt butter with jerk in large skillet over medium heat. Sauté shrimp for a minute or two. Stir in mint (or cilantro), rum, lime juice. Bring mixture to a boil and cook until shrimp are just done; pink & curled. Remove shrimp to a serving dish with a slotted spoon. Boil the sauce until thickened. Adjust seasonings if necessary adding more salt or lime juice to taste. Pour sauce over shrimp and serve at once. Bone appétit!

KennyG's Shrimp Marinade

• 1/2 cup Wishbone "Robusto" Italian salad dressing
• 2-3 heaping tablespoons honey
• 1 tablespoon Mrs. Dog's Jamaican Jerk Marinade
• 1 dash Worcestershire sauce
• 1 pinch fresh ground black pepper (tellicherry)

Stir thoroughly with a wire wisk to completely dissolve the honey. "Paint" the mixture on both sides of the shrimp skewers with a basting brush 30-60 minutes before cooking.

Crank up the HIGHEST heat you can muster with your gas or charcoal grill (use lump if you've got it) and if you are into smoking chips, I suggest guava and mesquite. 2 minutes or less per side will do it (relative to 21-25 ct. size) and the honey will carmelize quickly for a crispy outside. As a precaution against overcooking, go straight from the fridge to the grill.


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Mrs. Dog's Products
P.O. Box 6872
Grand Rapids, MI 49516-6872
800.2MrsDog