10 lb whole suckling pig; (10 to 12 lb)
3 c freshly-squeezed orange juice
1 c freshly-squeezed lime juice (from about 8 medium limes)
12 garlic cloves
1 onion
1 tb salt
1 tb oregano
2 tb olive oil
4 bay leaves
Bring a large pot of water to a rolling boil. Wearing rubber gloves to
protect your hands, hold pig by head and submerge as much of body as
possible in water for 1 minute. Remove, reverse pig and, holding tail
end, submerge head and as much of body as possible, 1 minute.
Place in a snug-fitting, non-reactive pan and pour orange and lime juice over and inside pig.
In a food processor combine garlic, onion and salt. Add oregano and olive
oil and process to a paste. Smear inside and out of pig with garlic paste
and scatter with bay leaves. Tightly cover pig with plastic wrap and
marinate, refrigerated, 48 hours, turning occasionally.
Preheat oven to 200 degree. Transfer pig to a large roasting pan. Pull
hind legs forward toward head and prop it up so its back is up and it is
sitting on its hind legs. Open mouth a stuff with crumpled aluminum foil.
Roast pig 12 to 13 hours, basting with marinade every hour. A meat
thermometer inserted in thickest part will register 190 degrees. To brown
and crisp skin, turn heat up to 350 degrees for last 1/2 hour of cooking.
Let sit, loosely covered with foil, 1/2 hour before carving.
10 c water
1 lg green pepper
2/3 c olive oil
4 ts salt
1 lg onion chopped
1/2 ts pepper
4 garlic cloves crushed
1/4 ts oregano
1 lg green pepper chopped
1 bay leaf
1 jar (4 oz) pimientos (chopped)
2 tb sugar
2 tb vinegar
2 tb cooking wine
2 tb olive oil
Soak the beans in the water in which they are to be cooked with one
green pepper overnight. In a skillet fry the finely chopped onion,
pepper and garlic in oil. Pour about one cup of beans in the skillet
and crushed them well. Add this mixture as well as the chopped
pimientos to the pot the with the remaining beans. Add salt, pepper,
bay leaf and sugar and bring to a boil, then simmer covered for about
an hour. Add vinegar, cooking wine and simmer for another hour or
more. If you find the soup to be too liquid simmer them a little
longer uncovered. Prior to serving add 2 tbs. of oil. Serve with
white rice.
makes 8 servings
3 cloves garlic, minced
2 ts salt
1 ts pepper
2 ts spanish paprika
3 lb chickens, disjointed
1/4 c olive oil
3 onions, chopped
1 bay leaf
1/2 c white wine
3 potatoes, peeled and cubed
1 no 1 can french-style green peas
1/2 c sliced green olives
1/2 c sliced pimentos
Mix the garlic, salt, pepper and paprika to a paste. Rub into the
chickens thoroughly, inside and out. If possible, season the chickens
the day before they are to be used. Heat the olive oil in a saucepan
or casserole. Add the onions and saute for 15 minutes, stirring
frequently. Remove the onions and set aside. Add the chickens and
brown well on all sides. Return the onions to the saucepan. Add the
bay leaf and white wine. Cover and cook over low heat for 1 hour.
Add small additional amounts of water if needed. Add the potatoes and
stir gently. Cover and cook over low heat for 20 minutes. Correct
seasoning. Add the peas, olives, and pimentos and cook over low heat
for 10 minutes.
Note: The flavour will be greatly improved if the stew is prepared
early in the day and reheated before serving.
1 1/4 lb trimmed boneless fresh pork shoulder or butt
2 1/2 c water
1 1/2 c chicken stock, or canned low-sodium broth
1 md onion; quartered
1 md carrot; quartered
1 md celery rib; quartered
1 bay leaf
1 salt
1/4 ts whole black peppercorns
1/4 c milk
3/4 c coarse cornmeal; (about 4 ounces)
1/3 c masa harina
1/3 c lard or vegetable shortening
1/2 ts crushed red pepper
2 tb shredded culentro; (see note) or 3 tablespoons shredded cilantro
CHERRY MOJO:
3/4 c fresh orange juice
1/2 c cherry juice or mixed-berry juice
1/3 c fresh lime juice
1/3 c finely chopped red onion
1 ts minced garlic
1/4 c olive oil
1/2 c dried cherries
1 salt and freshly ground pepper
SALAD:
1 lg bunch watercress; large stems removed
3 scallions; cut into 1 1/2 inch long julienne
1 salt and freshly ground pepper
make the pork tamales: In a medium saucepan, cover the pork with the water and Chicken Stock. Add the onion, carrot, celery, bay leaf, 1/2 teaspoon of salt and the peppercorns and bring to a simmer. Reduce the heat to low, cover and simmer, skimming occasionally, until the meat is very tender when pierced with a knife, about 2 1/4 hours. Transfer the meat to a plate and let cool completely, then coarsely shred with 2 forks.
Strain the stock and refrigerate until chilled; discard the vegetables. Discard the fat from the stock and boil over high heat until reduced to 1 1/2 cups.
In a large saucepan, bring the pork stock and milk to a simmer. Whisk in the cornmeal, masa harina, lard, crushed red pepper and 1 teaspoon of salt. Stir over moderately low heat until thick and smooth, about 5 minutes. Remove from the heat and stir in the shredded pork and culentro and let cool. Shape the mixture into 8 ovals and wrap each in a rectangle of foil, twisting the ends securely.
make the cherry mojo: In a medium saucepan, combine the orange, cherry and lime juices with the onion. Bring to a boil over moderate heat and cook until reduced to 3/4 cup, about 12 minutes. In a small skillet, cook the garlic in the olive oil over moderate heat until very lightly browned, about 3 minutes.
Whisk the garlic oil into the reduced juices, add the dried cherries and
season with salt and pepper. Let cool, then refrigerate until chilled, about 1 hour.
Spread the tamales in a single layer in a steamer. Cover and steam over several inches of boiling water until the cornmeal is no longer gritty,
about 30 minutes. Add more boiling water to the steamer halfway through cooking.
make the salad: In a bowl, toss the watercress, scallions and 1/2 cup of
the cherry mojo and season with salt and pepper. Mound the salad on 4
plates. Unwrap the tamales and arrange 2 on each plate next to the salad. Spoon the remaining mojo onto the plates and serve.
MAKE AHEAD: The tamales and cherry mojo can be prepared through Step 3 and refrigerated overnight.
NOTES: Culentro, a jagged-leaf herb from Central America, is similar in flavor to cilantro, but stronger. It is available at Latin American markets.
1 ea (4 and one-half to 5-pound) pork loin
3 tb soy sauce
3 tb sherry
2 tb hoisin sauce
1/4 c mashed cooked black beans
2 tb five-spice powder
2 tb minced garlic
3 tb sugar
Mix one-quarter cup honey, with one-quarter cup boiling water, for
basting.
Preheat oven to 425 degrees. Rinse pork and pat dry. Place on
rack in a roasting pan and fill bottom of pan with 1 inch of water.
In a mixing bowl, combine soy sauce, sherry, hoisin sauce, black
beans, five-spice powder, garlic and sugar. Mix well. Coat pork loin
with mixture, rubbing meat all over until the mixture is used up.
Roast pork 15 minutes, then reduce heat to 325 degrees and cook 1 to
1 and one-half hours, basting every 15 minutes with honey and water
mixture.
When done, remove from oven and let cool slightly. Transfer
to serving platter.
Serves 6-8.
Five Spice Powder Recipe
This is the only five spice powder combo that I know of, which could be applicable to the above dish.
Grind together the cloves, peppercorns, and malagueta pepper. Add the nutmeg and cinnamon and blend well. Store in an airtight container. Use to flavor lamb, pork and vegetable dishes.
15 habanero or scotch bonnet peppers; stemmed, seeded,
2 lg white onions; minced
1 papaya; peeled and diced
1 mango; peeled, pitted, and diced
2 tb dijon mustard
1/2 ts turmeric
1/2 ts curry powder
3 c vinegar
Place all ingredients in a pan, bring to boil, lower the heat, and let
simmer for 30 minutes. Remove from heat, cool, and store in a jar in
refrigerator.
4 lb chicken; disjointed
2 lb pork; cubed
1 lb corned beef; cubed or 2 lbs spareribs,
2 c water
3 onions; sliced
3 garlic cloves; minced
1/2 ts dried red ground chili peppers
1/2 ts thyme
2 tb dark brown sugar
2 tb worcestershire sauce
1/2 ts ground black pepper
Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over medium heat for 2 hours. Add the onions, garlic, chili peppers, thyme, brown sugar, Worcestershire Sauce and black pepper and mix together.
Cover and serve hot with crusty bread or rolls.
Note: Cooked potato or noodles, shells or any pasta can be added to makenthis dish a more substantial meal without the bread
Toast the spices in a dry skillet over medium heat until they release their
aromas, about 3 minutes, taking care not to burn them. Transfer to a food
processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator.
All ingredients should be chopped fine. Mix ingredients, except soy sauce,
and store covered in refrigerator. Marinate chicken, beef, or fish with the
seasoning, and a generous sprinkle of soy sauce over the top for one hour
before BBQ.
1 green papaya, peeled, seed and roughly chopped
10 scotch bonnet peppers, seeded
2 onions, quartered
3 cloves garlic
1 rind of one lime
1/2 c lime juice
1 1/2 c malt vinegar
1 ts salt
1/4 c prepared yellow mustard
Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind,
and lime juice in a food processor. Transfer to a medium saucepan
and stir in the vinegar, salt and mustard. Simmer the mixture over
low heat for 20 minutes, stirring occasionally. Bottle the sauce in
hot sterilized jars.
3 c flour
1 ts salt
1 c sugar
1 c evaporated milk
1/2 c unsalted butter; melted and cooled
1 tb baking powder
2 c finely grated fresh coconut
1 lg egg; well beaten
1 ts vanilla
sugar
Sift flour, baking powder and salt. Stir in coconut. Combine egg, milk,
vanilla and butter. Make a well in the dry ingredients. Pour liquid into
the well. Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch
loaf pans, filling pans about 2/3 full. Sprinkle the top of the batter with
sugar.
Bake at 350 F for about 55 minutes or until they test done.
Notes: I have used packaged coconut instead of the fresh but found a little
more liquid was needed. Also the flavor was not quite as good but still
passable.
Nice toasted for breakfast but watch since it burns easily.
6 tb coriander seeds
1 ts anise seeds
1 ts cloves
1 ts cumin seeds
1 ts fenugreek seeds
1 ts black peppercorns
1 ts black mustard seeds
1 ts turmeric
2 garlic cloves peeled and chopped
1 lg onion; chopped
1/2 fresh habenero chili or
1 red jalapeno pepper; seeds and stemremoved; chopped
1 water as needed
Separately roast all the seeds, the cloves and the peppercorns. Grind
all the ingredients into a paste with a mortar and pestle, or use a
food processor and puree.
Peel mango, cut flesh from either side of stone and cut into strips. Peel
papaya, cut in half and remove seeds, cut into strips.
To make the vinaigrette use remaining mango round the stone and half of
the sliced papaya. Place in a food processor with olive oil, wine
vinegar, curry powder, salt and pepper. whiz until smooth.
To serve, arrange salad leaves on a plate. Slice chicken breasts and fan
out over the leaves. Pour vinaigrette on to the chicken, sprinkle with
poppy seeds and decorate with the mango and papaya.
3 habanero or 6 serrano chiles, stemmed; chopped
1/2 c papaya, chopped
1/2 c raisins
1 c finely chopped onions
3 cloves garlic, minced
1/2 ts turmeric
1/4 c malt vinegar
Combine all ingredients in a sauce pan and bring to a boil,
stirring constantly. Reduce heat and cook for 5 minutes. Place
mixture in blender and blend until smooth.
2 1/2 c hot; cooked sweet potatoes, mashed
2 eggs
3 tb shortening
1/2 c milk
1 tb flour
2 c sugar
2 ts baking powder
1/4 ts salt
1/4 ts nutmeg
1/2 c butter
1 c brown sugar
Mix sweet potatoes with well-beaten eggs. Add shortening and milk, mixing thoroughly after each addition. Stir together flour, sugar, baking powder, salt and nutmeg. Add to first mixture, beating well. Pour into 1-quart casserole lined with mixture of brown sugar and butter.
Jerk Pork Haitienne W/Pickapeppa Sauce And Plantain Chips
Yield: 4 Servings
Ingredients:
PLANTAIN CHIPS:
1 qt peanut oil
2 c plantains; diced in 1 pieces
salt; to taste
JERK PORK:
1 1/2 lb pork loin; cut in 1 cubes
1 salt and pepper; to taste
2/3 c olive oil
3 tb jerk seasoning
1 ripe mango; peeled and pitted, cut in 1/4 to 1/2 cubes
1 ripe pineapple; peeled, cut in 3/4 cubes
1 md red onion; diced
1 pickapeppa hot sauce; to taste
FOR CHIPS
Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F.
Fry plantain pieces 2 minutes; drain on paper towels. Flatten pieces
between 2 sheets of parchment paper to a thickness of 1/4". Return
plantains to skillet; continue to fry until golden.
Remove. Drain on paper towels; transfer to sheet pan lined with parchment; sprinkle with salt.
FOR JERK PORK
Rub pork with salt and pepper; reserve.
Heat 3 TBSP olive oil in a skillet over medium heat; stir in 1/2 TBSP jerk
seasoning. Add mango, pineapple, onion, and peppers; saute 5 minutes or
until they soften.
Remove fruit and vegetables from skillet; cool.
Using bamboo skewers soaked in cold water (to prevent scorching), make
kebobs by alternately skewering pork, fruits, and vegetables. Place kebobs in shallow dish.
Mix remaining olive oil with 2 1/2 TBSP jerk seasoning; pour over kebobs.
Cover; marinate overnight.
To serve, grill kebobs over hardwood fire to desired doneness.
Serve 2 per person; garnish with plantains; serve Pickapeppa hot sauce on the side.
In a bowl, marinate the onions in the lime juice at room temperature for 30 minutes.
Drain the onions in a sieve and reserve the marinade. In a heavy
skillet, melt the butter over medium heat. When the foam begins to subside, add the onions. Stir frequently and cook for about 5 minutes or until the onions are transparent. Stir in the chilies and garlic, reduce the heat and cover the skillet. Continue cooking for 10 minutes or until the chilies are tender.
Turn off the heat and add the reserved marinade. Cool to room
temperature before serving.
