Jamaican Jerk Pork

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The “jerk” in jerk pork is a spice mixture that was used to preserve meat before refrigeration. It was developed by the Awarak Indians, and later refined in Jamaica by runaway slaves known as Maroons. These days, the spices are used to season meats for barbecue and to tenderize rather than to preserve. An inexpensive smoker or a covered grill can be substituted for the traditional jerk pit, and is a lot easier than digging a pit in your yard. Note: This recipe required advance preparation.

Ingredients

Paste:

  • 3 to 4 Scotch bonnet chiles, stems and seeds removed, chopped

  • 1/4 cup chopped green onions, including some of the greens

  • 3 tablespoons crushed allspice (piemento) berries, or substitute 2 teaspoons ground

  • 3 tablespoons fresh thyme

  • 3 cloves garlic

  • 2 tablespoons grated ginger

  • 2 tablespoons lime juice, fresh preferred

  • 2 tablespoons red wine vinegar

  • 2 bay leaves

  • 3 teaspoons freshly ground black pepper

  • 2 teaspoons ground cardamom

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 3 to 4 tablespoons vegetable oil

  • 1 3 to 4-pound pork butt or loin roast

Instructions

To make the jerk paste, either pound the ingredients together using a mortar and pestle or place them in a blender or food processor adding the oil to make a paste.

 

Place the roast, fat side down in a non-reactive pan. Make slashes in the pork about 1½ to 2-inches apart and almost through the roast. Rub the jerk over the meat, making sure to get it throughly into the slashes. Cover with plastic wrap and marinate in the refrigerator overnight.

Remove the pork and bring it to room temperature.

Prepare either the grill or smoker. If using a grill, be sure to use a pan under the pork to catch the drippings. Smoke the pork for about 2 to 3 hours, turning the roast every 30 minutes to insure even browning. Cook until a meat thermometer inserted into the thickest part registers 150 degrees.

Variations: Substitute lamb chops, chicken, or rib steaks for the pork.

 

Cuban Habanero-Spiced Black Beans

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These beans are an excellent accompaniment to a tropical barbecue. There are many variations of preparing turtle, or black beans, throughout the Caribbean. This recipe uses a Cuban sofrito, which is sauted onions, tomatoes pepper garlic and herbs, as a flavor base for the dishes. Remember to always add and salt or an acid after the beans are done, adding them sooner will make the beans tough.

Ingredients

For the Beans:

  • 1 pound black beans, rinsed and picked over

  • 1 teaspoon dried epazote (omit if not available)

  • 1 tomato, skin removed and chopped

  • 2 tablespoons cider vinegar

  • 2 tablespoons dry sherry (optional)

  • Salt to taste

For the Sofrito:

  • 2 tablespoons olive oil

  • 1 small green bell pepper, stem and seeds removed, chopped

  • 2 small onions, chopped

  • 4 large cloves garlic, minced

  • 2 habanero chiles, stems and seeds removed, chopped or substitute 4 rocottilo chiles

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1 bay leaf

 

Instructions

Place the beans in a pot and add cold water to cover. Bring the water to a boil and boil them uncovered for 2 minutes. Remove the pot from the heat, cover, and allow the beans to sit for 1 hour. Drain the beans and rinse them.

Return the beans to the pot, add the epazote and 2 quarts of water. Bring the pot to a boil, reduce the heat slightly, and cook for a 1½ hours or until the beans are almost done.

In a heavy sauce pan add the olive oil and heat over a medium.. Add the green pepper, onions, garlic, and chiles and saute for a couple of minutes until softened. Add the oregano, cumin and bay leaf and saute for an additional minute. Add the sofrito to the to beans. Cover and simmer for an additional 30 minutes

Add the tomato, vinegar, sherry, and season with salt to taste. Simmer for an additional 10 minutes.

Garam Masala

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In Hindi the word garam means hot or heating and masala, a mixture of spices. The Hindu teachings about health refers to effects of spices in the body. Garam Masala is a mixture of those which create heat in the body–cinnamon, cloves, black pepper, and cardamom. Toasting the spices before grinding releases their essential oils. Masalas are prized for their aromatic qualities and are usually formulated for a specific use. This masala, however, is a basic blend that is used alone or with other seasonings. If used in cooking, they are best used towards the end of cooking period to get the full effect of their aroma. Garam Masala can also be sprinkled over a finished dish as a garnish.

Ingredients

  • 3 3-inch pieces cinnamon sticks

  • 1 tablespoon black peppercorns

  • 1 tablespoon whole cloves

  • 1 tablespoon cardamom pods

  • 1 tablespoons coriander seeds

  • 1 teaspoon cumin seeds

  • 1/4 teaspoon ground nutmeg

Instructions

Place a heavy skillet over high heat. Add the spices and lightly roast until the seeds begin to “pop” and they become fragrant. Be careful that they do not burn.

Allow the spices to cool, and grind until fine in a spice mill.

 

Satay Daging (Beef Satay with Peanut Sauce)

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Satays, or sates, are popular throughout Malaysia and the 13,000 some islands that comprise the county of Indonesia. They are miniature brochettes or kabobs made of bite-sized pieces of meat and grilled on bamboo skewers over glowing charcoal. Eaten as a snack, appetizer, or part of the meal itself. They can be made of beef, chicken, pork, as well as lamb, depending on local custom and individual tastes. They contain meat only, never vegetables, and are served with a spicy sauce, such as Sambal Kacang, on the side for dipping. Note: This recipe requires advance preparation.

Ingredients

  • 4 to 5 Thai chiles, stems removed, or substitute serrano chiles

  • 4 green onions, chopped including some of the greens

  • 1 tablespoon chopped ginger

  • 3 cloves garlic

  • 2 to 3 tablespoons peanut oil plus oil for basting

  • 2 tablespoons tamarind juice

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons ground coriander

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cumin

  • 1 teaspoon sugar

  • 1/2 cup coconut milk

  • 1.5  pounds sirloin beef, cut in 1-inch cubes

  • Sambal Kacang 

Instructions

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding some of the peanut oil, if necessary, to make a paste.

Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. If the marinade becomes too thick, thin with hot water. Allow the mixture to cool.

Place the beef cubes in a heavy plastic bag and add the marinade. Marinate the beef overnight in the refrigerator. Remove the beef and thread on skewers.

Preheat a gas gill to high or, if using charcoal, the coals should be glowing. Grill the satays until done, about 2 to 3 minutes per side. Brush them constantly with the oil and turn frequently to prevent burning. Cut one cube to check for doneness, they should be slightly charred on the outside and just done on the inside.

To serve, place the satays on a platter, and serve the Sambal Kacang sauce on the side for dipping.

Mint Raita

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Raitas, or raytas, are India’s version of a salsa or salad that are served as cooling counterpoints to hot and spicy Indian foods. They are yogurt based and contain vegetables that are either raw or cooked, and low fat or whole yogurt. If using whole fat yogurt thin with a little water to produce a smooth texture. Because of the coolness of the yogurt, they are served during hot weather only. Serve with crudities or pieces of Indian bread called naan as an exotic appetizer.

Ingredients

  • 1/2 cup plain yogurt

  • 2 tablespoons chopped fresh mint

  • 1 tablespoon minced onion

  • 1/2 teaspoon garam masala, commercial or see recipe above

  • 1/2 teaspoon minced serrano chile

  • Pinch of sugar

  • Salt to taste

Instructions

Combine all the ingredients in a bowl, cover and let sit at room temperature for an hour to blend the flavors. Refrigerate until ready to use.