We talked Momma Blossom into sitting down and letting us write up her favorite recipes that were passed on to her from her family. After a lot of persuasion she finally let us document her favorites. We know you will enjoy these hand crafted products with your friends and family as much as we do. With Seasoned Great Flavor is always Guaranteed!





  2lb of Oxtail

  1 can of butter beans

  5 cups of water

  1 onion

  2 tomatoes

  2 scallion

  1/2 a scotch bonnet pepper

  ½ cup of carrots

  4 cloves of garlic

  4 sprigs of fresh thyme

  2 teaspoon of Seasoned’s  Ox Tail Seasoning

  2 teaspoons of Seasoned’s  All-Purpose seasoning

  1 tsp allspice seasoning


Cooking Directions:

  1. Chop the scallion, scotch bonnet pepper, garlic, onion, tomato, carrot and thyme
  2. Season the oxtail with scallion, scotch bonnet pepper, garlic, thyme, allspice,  Blend Ox Tail Seasoning, Seasoned’s  All-Purpose seasoning
  3. Fry the oxtail and seasoning in a tablespoon of oil for about 10 minutes.
  4. Stir in the water, onion, tomato and carrot, turn down the heat and simmer the pot until the oxtail has softened (about three hours), stirring occasionally.
  5. Add the beans and simmer for a further 30 minutes
  6. Serve with rice and peas


Curry Chicken


2 ¼ lb. Chicken

4 oz Seasond’s Curry Spice Mix: HOT or MILD

 2 Tsp. Seasoned’s All Purpose seasoning

2 Tsp Garlic Powder

1 sprg. Thyme

2 Garlic Cloves

2 oz Cooking Oil

½ oz. Vinegar

4 oz Water

2 Scallion

1 Potato (cut in small pieces)

Optional: ½ tsp Black Pepper adjust to taste


Cooking Directions:

  1. Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
  2. Combine chicken with all dry seasoning ingredients and curry powder- rub together until curry powder is wet and sticks to the chicken.
  3. Turn your heat on high, heat the cooking oil in a large iron skillet until the oil is hot and curry chicken changes color. About 2-3 minutes for each side.
  4. Turn down the heat to medium, add the water and water immediately.
  5. Add diced potato then cover the pot and simmer. Stir the ingredients in the pot.
  6. Add the 1 sprig of thyme, scallion, garlic and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender (about 30 to 40 minutes).
  7. Thicken the curry chicken gravy with bread crumbs or cornstarch. You can also achieve desired thickness by using the evaporation method.
  8. Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
  9. This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables. ENJOY!


JAMAICAN Jerk Chicken


3 ½ tbsp. Seasoned’s All Purpose seasoning

4 tbsp. Seasoned’s Jamaican Jerk seasoning

1 tsp garlic powder

2  teaspoons ground scotch bonnet peppers (habanero) or cayenne pepper- handle with care

1⁄3 cup sugar

3  lbs chicken (pieces, wings, halves, whatever you prefer)

1 juiced lime

1⁄4 cup olive oil


Cooking Directions:

Whisk together lime juice and olive oil.

Rub chicken well with lime/oil mix. Do not marinate.

Combine all other seasonings and ingredients in a bowl

Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. 

Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.

Prepare grill for direct/indirect grilling.

Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.

Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.

Serve with plenty of napkins.


Curried Goat


3 lbs Goat meat, chopped in cubes

 2 tsp Seasoned’s All Purpose Seasoning

 5-6 Tbsp Seasoned’s Curry powder: HOT or MILD

 1 large Onion, sliced

 4-6 cloves Garlic, minced

 1 Scotch bonnet pepper (handle with care)

 4 Tbsp Cooking oil

 4 cups boiling Water

 1 large spring Thyme

 1 medium Onion, chopped

 3 medium Potatoes, each cut into pieces

 1 Tbsp Tomato ketchup


Cooking Directions:

Seasoning  the Meat-  Mix together goat meat, All Purpose Seasoning, 4 tbsp. Curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.

1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.

2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.

3. Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for    about 60 minutes

4. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier

5. Add 2 cups of boiling water and bring to a boil

6. Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste

7. Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone


Fried Fish


Vegetable oil, for frying: you can use Seasoned's Aromatic Oils: Garlic or Chili(for spicy)

1 1/2 to 2 pounds fresh cod

2 Tbsp of Seasoned’s All Purpose Seasoning

1 Tsp of Cayenne

1/2 cup all-purpose unbleached flour

2 large eggs

2 tablespoons cold water, a splash

2 cups plain bread crumbs

Wedged lemons and malt vinegar for topping


Cooking Directions:

Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.

Cut cod into 4 servings, 6 to 8-ounce portions and season with All Purpose Seasoning. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on brown paper sacks.

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PO Box 880
Saugerties NY, 12477

Phone: 845-616-1689



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