Thursday, February 05, 2009
Hey FatBoy! What's Cooking?
Greetings all you Wild Game Fan's!
As promise to Rob Holdman here are some Florida Wild Boar recipes!! I try to keep my promises!! A good friend sent me a few Caribbean recipes they received on their vacation last year, I like some of those Dessert recipes for sure!! I hope you do too!
As always! Ride safe and Always EAT WELL!!
Chef FatBoy
Hot & Spicy Florida Boar Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
3 pounds Boar or pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 to 4 cloves garlic, minced
1/2 teaspoon pepper
Directions: In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Roast Boar or Pork Loin with Potatoes
This roast Boar / pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal.
Ingredients:
1 boneless Boar or pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Directions: Rub Boar / pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 11/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2teaspoon garlic powder, and salt and pepper. Place potatoes around Boar / pork loin; roast an additional 45 to 60 minutes, or until meat registers at least 155° on a thermometer. Cover roast loin with foil and let stand for about 15 minutes before slicing. Serves 8 to 10.
Boar Chops with Poblano-Cilantro Sauce
Ingredients:
6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 big Boar chops
olive oil, as needed
1 onion,chopped
6 cloves garlic, chopped
Directions: Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary. Brush the chops with olive oil and season with salt, pepper, and cayenne powder. Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside. Roughly chop the remaining poblano peppers and saute with the onion in the same pan you sauteed the chops until the onions start to soften. Add extra oil if necessary. Add garlic and saute one minute more. Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3-5 minutes for half inch chops.
Boar Back Ribs with Smoky Pineapple-Mango Sauce
Serves 3 to 4.
Ingredients:
3 to 4 pounds nice Boar back ribs
Dry Rub:
2 tablespoons packed brown sugar
2 teaspoons dried oregano leaves (preferably Mexican oregano)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Smoky Pineapple-Mango Sauce:
1/3 cup pineapple juice
1/4 cup vegetable oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon salt
1 clove garlic, minced (1/2 teaspoon)
Directions: In small bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs over indirect* medium heat (about 350 degrees F.) for 1 hour. Place sauce ingredients in food processor or blender container; process until nearly smooth. Reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Jalapeno Jerk Boar Back Ribs
Serves 4 really hungry people or 8 folks with average appetites.
Advance Preparation:
2 to 3 hours for marinating the ribs
For the Ribs:
4 racks nice Boar back ribs, (6 to 8 pounds total)
1 quart pineapple juice
1 bunch fresh cilantro, washed and coarsely chopped
4 to 8 jalapeno peppers, thinly sliced
Plastic gloves for handling jalapeno peppers
For the Glaze:
2 cups pineapple juice
1/2 cup rice vinegar or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon freshly ground black pepper
Dry Jerk Seasoning
3 tablespoons dark brown sugar
1 1/2 tablespoons coarse salt (kosher or sea salt)
1 1/2 tablespoons ground coriander
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon habanero chile powder or cayenne pepper
Directions: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the cilantro and jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours. Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside. Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them 2 or 3 more times before serving. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals to each side.
Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks cut the racks into pieces, or carve them into individual ribs. Serve the glaze alongside. Serving Suggestions: Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
Caribbean Recipes from Marsha and Dave!!
Caribbean Pork Recipe
Ingredients : Serves 4
30 ml/2 tbsp oil
30 ml/2 tbsp soft brown sugar
700 g/1.5 lb pork fillet, cubed
5 ml/1 tsp allspice
5 ml/1 tsp thyme
1 onion, chopped
2 garlic cloves, chopped
15 ml/1 tbsp white wine vinegar
50 g/2 oz creamed coconut
300 ml/0.5 pt/1.25 cups water
100 g/4 oz mushrooms, sliced
1 green (bell) pepper, sliced
Juice of 0.5 lime
Directions: Heat the oil in a large frying pan (skillet), add the sugar and heat until caramelized. Add the pork and fry (saute) until browned. Add the allspice and thyme, cover and simmer for 10 minutes. Stir in the onion, garlic, wine vinegar, coconut and water, cover and simmer for 20 minutes. Add the mushrooms and green pepper, cover and simmer for 10 minutes. Stir in the lime juice before serving.
Grilled Caribbean Pork Tenderloin
Ingredients:
2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled
Marinade:
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced
Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator.
Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise.Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes). Slice pork thinly and serve with sliced fruit.
Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
Ingredients:
2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
Cooking Directions
For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
Heat oven to 450 degrees F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney. Serves six.
Caribbean Pork Kabobs
Ingredients:
1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serves 4.
Chicken in Orange Sauce
Ingredients:
6 Chicken pieces
3 tbsp flour
Salt and Pepper
Oil for frying
2 cups (1pt) orange juice
2 tbsp white vinegar
2 tbsp brown sugar
1 tsp ground nutmeg
2 cloves garlic crushed
2 oranges segmented
Directions: Coat the chicken pieces in the seasoned flour. Fry them in the oil until golden brown on both sides and then transfer them to a casserole. Add the orange juice,vinegar,sugar,nutmeg and garlic. Stir to mix the ingredients, cover and simmer for about 45 minutes until the chicken is tender. Garnish with the orange segments and cook for a further 5 minutes. Serves 6. Enjoy
Spicy Caribbean Marinade
Ingredients:
4 medium green onions, sliced
2 jalapeno chiles, seeded and chopped
1/3 C lemon juice
1/4 C honey
2 tsp dried thyme leaves
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Directions: Place all ingredients in food processor or blender. Cover and process until smooth.
Jerk Marinade
Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice
Directions: Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.
Jamaican Chicken
Ingredients:
6 pineapple slices
3 chicken breasts, split
salt and pepper
1 can cream of chicken soup
1 tsp. instant coffee
1 cup sharp cheddar cheese, shredded
Directions: Place pineapple slices in 11 3/4 x 7 1/2 inch baking dish; top with chicken. Season with salt and pepper. Combine soup and coffee. Spoon over chicken.
Bake in 375 degree oven 40 minutes. Top with cheese; bake until melted. Serves t.
Good with parslied rice and broccoli.
Here's the Caribbean Dessert's, enjoy!!
Almond Rum Cake recipe
Ingredients:
3 eggs
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoon baking powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions: Heat oven to 300 degrees F. Grease a 10-inch tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla extract, almond extract, lemon juice, lemon rind and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat
into the creamed mixture. Stir in about 1/ 3 of the egg whites to lighten the
batter and then fold in the rest gently but thoroughly.
Turn batter into prepared pan. Bake at 300 degrees F for 1 1/2 hours or until
cake tests done when a wooden pick inserted neat the center comes out clean. As
soon as you remove the cake from the oven, sprinkle the top evenly with the rum.
Transfer to a rack to cool. Makes about 14 servings.
Amaretto Cream Filled Cake
Ingredients:
1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds; blanched, chopped, toast
1 oz unsweetened chocolate; grated
Directions: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. Makes 8 Servings
Apricot Rum Cake recipe
Ingredients:
1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves
Directions: This best made several days ahead. Flavor improves with standing.
In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes. In
food processor, puree apricot halves and stir to the apricot-rum mixture. Beat
butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the
apricot mixture.
Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4
hours or until done. Cool in pan 5 minutes, loosen edges, invert and unmold cake
onto flame-proof plate with rim.
In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush
apricot glaze over cake every few minutes while it is cooling. In long-handled
metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake.
When flames subside, slice.
Grilled bananas
These are delicious. Make sure that you have a good oiled grate before putting the banana pieces on. You won't want them to stick, ruining your dessert. By leaving the bananas in the peel they will hold up better on the grill. Add vanilla ice cream and liquor as a finishing touch.
Ingredients:
6 bananas
1 1/4 cups brown sugar
2 tablespoons lemon juice
2 teaspoons cinammon
Directions: Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place
banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3
minutes per side. Remove bananas from grill, then from peel and serve with
favorite ice cream and topping.
Welcome to a taste of the Caribbean!! Thanks Marsha and Dave for these awesome recipes!!
As promise to Rob Holdman here are some Florida Wild Boar recipes!! I try to keep my promises!! A good friend sent me a few Caribbean recipes they received on their vacation last year, I like some of those Dessert recipes for sure!! I hope you do too!
As always! Ride safe and Always EAT WELL!!
Chef FatBoy
Hot & Spicy Florida Boar Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
3 pounds Boar or pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 to 4 cloves garlic, minced
1/2 teaspoon pepper
Directions: In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Roast Boar or Pork Loin with Potatoes
This roast Boar / pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal.
Ingredients:
1 boneless Boar or pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Directions: Rub Boar / pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 11/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2teaspoon garlic powder, and salt and pepper. Place potatoes around Boar / pork loin; roast an additional 45 to 60 minutes, or until meat registers at least 155° on a thermometer. Cover roast loin with foil and let stand for about 15 minutes before slicing. Serves 8 to 10.
Boar Chops with Poblano-Cilantro Sauce
Ingredients:
6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 big Boar chops
olive oil, as needed
1 onion,chopped
6 cloves garlic, chopped
Directions: Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary. Brush the chops with olive oil and season with salt, pepper, and cayenne powder. Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside. Roughly chop the remaining poblano peppers and saute with the onion in the same pan you sauteed the chops until the onions start to soften. Add extra oil if necessary. Add garlic and saute one minute more. Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3-5 minutes for half inch chops.
Boar Back Ribs with Smoky Pineapple-Mango Sauce
Serves 3 to 4.
Ingredients:
3 to 4 pounds nice Boar back ribs
Dry Rub:
2 tablespoons packed brown sugar
2 teaspoons dried oregano leaves (preferably Mexican oregano)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Smoky Pineapple-Mango Sauce:
1/3 cup pineapple juice
1/4 cup vegetable oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon salt
1 clove garlic, minced (1/2 teaspoon)
Directions: In small bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs over indirect* medium heat (about 350 degrees F.) for 1 hour. Place sauce ingredients in food processor or blender container; process until nearly smooth. Reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Jalapeno Jerk Boar Back Ribs
Serves 4 really hungry people or 8 folks with average appetites.
Advance Preparation:
2 to 3 hours for marinating the ribs
For the Ribs:
4 racks nice Boar back ribs, (6 to 8 pounds total)
1 quart pineapple juice
1 bunch fresh cilantro, washed and coarsely chopped
4 to 8 jalapeno peppers, thinly sliced
Plastic gloves for handling jalapeno peppers
For the Glaze:
2 cups pineapple juice
1/2 cup rice vinegar or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon freshly ground black pepper
Dry Jerk Seasoning
3 tablespoons dark brown sugar
1 1/2 tablespoons coarse salt (kosher or sea salt)
1 1/2 tablespoons ground coriander
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon habanero chile powder or cayenne pepper
Directions: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the cilantro and jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours. Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside. Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them 2 or 3 more times before serving. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals to each side.
Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks cut the racks into pieces, or carve them into individual ribs. Serve the glaze alongside. Serving Suggestions: Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
Caribbean Recipes from Marsha and Dave!!
Caribbean Pork Recipe
Ingredients : Serves 4
30 ml/2 tbsp oil
30 ml/2 tbsp soft brown sugar
700 g/1.5 lb pork fillet, cubed
5 ml/1 tsp allspice
5 ml/1 tsp thyme
1 onion, chopped
2 garlic cloves, chopped
15 ml/1 tbsp white wine vinegar
50 g/2 oz creamed coconut
300 ml/0.5 pt/1.25 cups water
100 g/4 oz mushrooms, sliced
1 green (bell) pepper, sliced
Juice of 0.5 lime
Directions: Heat the oil in a large frying pan (skillet), add the sugar and heat until caramelized. Add the pork and fry (saute) until browned. Add the allspice and thyme, cover and simmer for 10 minutes. Stir in the onion, garlic, wine vinegar, coconut and water, cover and simmer for 20 minutes. Add the mushrooms and green pepper, cover and simmer for 10 minutes. Stir in the lime juice before serving.
Grilled Caribbean Pork Tenderloin
Ingredients:
2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled
Marinade:
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced
Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator.
Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise.Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes). Slice pork thinly and serve with sliced fruit.
Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
Ingredients:
2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
Cooking Directions
For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
Heat oven to 450 degrees F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney. Serves six.
Caribbean Pork Kabobs
Ingredients:
1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serves 4.
Chicken in Orange Sauce
Ingredients:
6 Chicken pieces
3 tbsp flour
Salt and Pepper
Oil for frying
2 cups (1pt) orange juice
2 tbsp white vinegar
2 tbsp brown sugar
1 tsp ground nutmeg
2 cloves garlic crushed
2 oranges segmented
Directions: Coat the chicken pieces in the seasoned flour. Fry them in the oil until golden brown on both sides and then transfer them to a casserole. Add the orange juice,vinegar,sugar,nutmeg and garlic. Stir to mix the ingredients, cover and simmer for about 45 minutes until the chicken is tender. Garnish with the orange segments and cook for a further 5 minutes. Serves 6. Enjoy
Spicy Caribbean Marinade
Ingredients:
4 medium green onions, sliced
2 jalapeno chiles, seeded and chopped
1/3 C lemon juice
1/4 C honey
2 tsp dried thyme leaves
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Directions: Place all ingredients in food processor or blender. Cover and process until smooth.
Jerk Marinade
Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice
Directions: Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.
Jamaican Chicken
Ingredients:
6 pineapple slices
3 chicken breasts, split
salt and pepper
1 can cream of chicken soup
1 tsp. instant coffee
1 cup sharp cheddar cheese, shredded
Directions: Place pineapple slices in 11 3/4 x 7 1/2 inch baking dish; top with chicken. Season with salt and pepper. Combine soup and coffee. Spoon over chicken.
Bake in 375 degree oven 40 minutes. Top with cheese; bake until melted. Serves t.
Good with parslied rice and broccoli.
Here's the Caribbean Dessert's, enjoy!!
Almond Rum Cake recipe
Ingredients:
3 eggs
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoon baking powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions: Heat oven to 300 degrees F. Grease a 10-inch tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla extract, almond extract, lemon juice, lemon rind and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat
into the creamed mixture. Stir in about 1/ 3 of the egg whites to lighten the
batter and then fold in the rest gently but thoroughly.
Turn batter into prepared pan. Bake at 300 degrees F for 1 1/2 hours or until
cake tests done when a wooden pick inserted neat the center comes out clean. As
soon as you remove the cake from the oven, sprinkle the top evenly with the rum.
Transfer to a rack to cool. Makes about 14 servings.
Amaretto Cream Filled Cake
Ingredients:
1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds; blanched, chopped, toast
1 oz unsweetened chocolate; grated
Directions: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. Makes 8 Servings
Apricot Rum Cake recipe
Ingredients:
1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves
Directions: This best made several days ahead. Flavor improves with standing.
In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes. In
food processor, puree apricot halves and stir to the apricot-rum mixture. Beat
butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the
apricot mixture.
Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4
hours or until done. Cool in pan 5 minutes, loosen edges, invert and unmold cake
onto flame-proof plate with rim.
In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush
apricot glaze over cake every few minutes while it is cooling. In long-handled
metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake.
When flames subside, slice.
Grilled bananas
These are delicious. Make sure that you have a good oiled grate before putting the banana pieces on. You won't want them to stick, ruining your dessert. By leaving the bananas in the peel they will hold up better on the grill. Add vanilla ice cream and liquor as a finishing touch.
Ingredients:
6 bananas
1 1/4 cups brown sugar
2 tablespoons lemon juice
2 teaspoons cinammon
Directions: Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place
banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3
minutes per side. Remove bananas from grill, then from peel and serve with
favorite ice cream and topping.
Welcome to a taste of the Caribbean!! Thanks Marsha and Dave for these awesome recipes!!
