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Thursday, July 07, 2011

Get in my Belly! Jerk Pork Chops, Cuban Black Beans & Cilantro Slaw

Our new favorite meal! A touch of Caribbean, a dash of Cuban & pinch of Tex Mex - and voilà, you've got Way Yum Food!

Caribbean Jerk Pork Chops: 
(another GREAT recipe by Grace Parisi in Food and Wine)

Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an insanely good, peppery heat.

    * ACTIVE: 20 MIN
    * TOTAL TIME: 1 HR 15 MIN
    * SERVINGS: 4

© Marcus Nilsson
         1. 1 habanero chile, seeded and chopped
         2. 1 small onion, coarsely chopped
         3. 1 scallion, thinly sliced
         4. 1 garlic clove, thinly sliced
         5. 1 teaspoon ground allspice
         6. 3/4 teaspoon dried thyme
         7. 1/4 teaspoon ground ginger
         8. 1/4 teaspoon freshly grated nutmeg
         9. 1/4 teaspoon cinnamon
        10. Kosher salt and freshly ground pepper
        11. 1 tablespoon vegetable oil, plus more for brushing
        12. 1 cup store-bought Kansas City–style barbecue sauce
        13. 4 pork rib chops (12 ounces each)
        14. 1/2 cup hickory, pecan or oak chips

1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Frijoles Negros (Cuban Black Beans):
(Carol Bullock, Food.com)

    * Prep Time: 15 mins
    * Total Time: 1 hr
    * Servings: 6

  1. 2 (10 ounce) cans black beans, liquid drained and reserved
  2. 1 medium onions, chopped
  3. 1 green peppers, chopped
  4. 4 garlic cloves, minced
  5. 1 teaspoon cumin powder
  6. 1/2 teaspoon oregano
  7. 1/2 teaspoon salt
  8. 1 tablespoon red wine vinegar
   1. Fry the onion and pepper in a little oil.
   2. Add the garlic and saute a little.
   3. Introduce a little of the bean liquid until all previous ingredients are soft.
   4. Add the beans with the remaining liquid.
   5. Add spices and simmer about 30 minutes.
   6. Add the vinegar just before serving.
   7. These are quite good when served over a bed of rice seasoned with just lime.

Cilantro Slaw:

1/3 cup chopped fresh cilantro
1/4 cup stone ground or dijon mustard
3 Tbsp mayo (light mayo works well)
1 Tbsp white wine or Champagne vinegar
half a small head of red cabbage shredded or chiffonaded
half a small head of green cabbage shredded or chiffonaded

Whisk dressing ingredients in a large bowl, then add cabbage and stir until it's thoroughly coated.

1 comment:

  1. Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.