Scratch-Made Jamaican Sauces from Morgan's Island Grill
“This is home cooking. It’s not a restaurant; it’s coming over to my house. We have an open kitchen. If we have to hide, we’re doing something wrong.”
That’s Kenroy Morgan of Morgan’s Island Grill in Hightstown, and his conviction is genuine. The Jamaican-born chef takes an almost mythical pride in the Caribbean dishes he offers, including scratch-made Jamaican sauces.
Heat up your tailgate parties this fall by brushing Kenroy’s sauces on ribs, chicken, and seafood. “All of them are finish sauces,” says the chef, who uses them similarly at the Island Grill: “And here come Morgan to put a little sauce on it and knock it out of the park.”
Liquid Gold Sauce is made of pineapple, mango, rosemary, Scotch Bonnet pepper, ginger, garlic, Israeli thyme, scallion, and a little vinegar. Full of sweet fruit and a bit of heat, “It’ll hit you, but it won’t hit you hard,” says Kenroy.
Jerk Sauce is built on the same base as Liquid Gold—minus mango, plus extra Scotch Bonnet. “This will hit you, and will hit you hard.”
The sauces are also made minus additives… and plus love. $10/jar.
