Soak crab in Jamaican Me Happy for 2 hours, then drain well using a cloth to squeeze out remaining juices. Warm oven to 450F. Combine marinated crab with orange zest, small diced jalapeno peppers, minced parsley and both gouda cheeses. Mix well and reserve.. Clean peppers, cut in 1⁄2 lengthwise, remove seeds. Warm a large skillet, place oil on skillet and use very high heat. Once skillet is smoking, add peppers until skin blisters and remove from heat (about 1 minute). Add capers to oil and add to crab mixture. Place peppers on baking tray and fill peppers with crab mix 1⁄2 way on stem side. Bake for 5 minutes. Makes 2 Dozen.
BLUE: Drain canned pineapple juice and place in a medium bowl. Fill bowl with FROZEN BLUE HAWAIIAN pouches and leave at room temperature for 4 hours.
WHITE: Place egg yolk only in a mixing bowl, add lemon juice and horseradish then whisk in oils; adding oils slowly and whisking quickly. Set this mixture aside in the refrigerator until ready to use.
RED: Place spices in mortar and pestle, grind well. Combine beef and dried spices with whole eggs, mix by hand, making sure spices are evenly distributed. Form 6 even patties with the center of the patty pressed 1⁄4 inch deep. Grill burgers and add cheese, top with pineapple, and warm buns then add aioli. Best served with tomato slices.
BATTER: Soak berries in Seagram’s wildberries for 30 minutes. Allow to drain well. Preheat oven to 350F. Line muffin tins with paper liners.
Combine vanilla, sugar and butter and mix well. Add eggs one at a time.
In a separate bowl, combine flour, baking powder then slowly add to the cream mixture. Using a non-stick spatula, add milk until batter is smooth.
Reserve 1⁄2 cup of batter and combine with soaked berries. Use an electric mixer to emulsify.
Place the white batter in the cupcakes, then berry batter will be swirled in the middle of each cupcake. Bake for 20 minutes. Cool completely.
ICING: Place butter and vanilla in a mixing bowl and whip on high for 5 minutes, slowly add powdered sugar.
GARNISH: Soak berries in Seagrams wildberries for 30 minutes then drain. Top each cupcake with berries.
Refrigerate to allow icing to set. Makes 1 dozen.