GRILLED JAMAICAN JERK BONELESS PORK WITH BANANA MANGO SALSA

Ingredients:

3 pounds boneless pork loin

3 tablespoons Boston Beach Jerk Seasoning

3 tablespoons extra-virgin olive oil

2 bananas, peeled and sliced

2 mangos, peeled and diced

1 jalapeno, seeds removed, finely chopped

1/2 red onion finely diced

2 tablespoons lime juice

1 cup chopped fresh cilantro leaves

Steps:

Preheat grill to 350 degrees F.

Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.

After 45 minutes have passed, rub the meat with the olive oil, and grill until it reaches 165°F internal temperature making sure to turn the pork every few minutes to prevent it from burning. Let rest for 10 minutes prior to slicing.

Prepare the Banana mango salsa- Recipe Follows

Slice the pork tenderloin and top with roasted banana mango salsa.

Banana Mango Salsa

Ingredients:

large ripe mangoes, cut into 1/4 inch dice (about 2½ cups)

2 medium ripe bananas, cut into 1/4 inch dice (about 1 cup)

1 red habañero chile, seeded and minced

1 sweet red bell pepper, cored, seeded, and cut into 1/8 inch dice

2 Tablespoons cilantro, finely chopped

1/2 to 1 small red onion, cut into 1/8 inch dice

1 Tablespoon fresh lime juice

Sea salt, to taste

Steps:

1.To make the mango-banana salsa, in a large bowl mix together the mangoes, bananas, chile, pepper, cilantro, onion, and lime
juice.

Season the salsa with salt, give another toss, and check to see if it needs a pinch more.

Serve the salsa immediately for the freshest flavor. But if you must, you can also cover and refrigerate it 1 to 3 hours ahead. Make sure to give it a good stir before serving.

Grilled mojito mahi-mahi with honeydew-lime compote

3 pounds mahi-mahi filets

2 tablespoons extra virgin olive oil

1 ounce Key Lime Margarita Chicken and Seafood Rub

1/2 cup fresh key lime juice

2 teaspoons lime zest

1/2 cup water

1 tablespoon white rum

1/3 cup granulated sugar

1/2 teaspoon seeded and finely slivered  jalapeño pepper

1 tablespoon peeled and minced fresh ginger

1 teaspoon finely slivered fresh mint

1 large honeydew melon, seeded and cut from the rind, diced

1/4 cup red bell pepper, diced

fresh mint sprigs and lime segments for garnish

Steps:

1.        portions of mahi-mahi filets into eight individual 6 ounce pieces

2.        brush the mahi-mahi filets with extra virgin olive oil, and season generously with key lime Margarita chicken and seafood rub.

3.        Place fish into a nonreactive glass dish, and reserve under refrigeration until it is time to grill.

For the compote:

1. Combine the lime juice, lime zest, water, rum, sugar, jalapeño pepper and ginger  in a small saucepan.
2. Bring to a boil, reduce the heat to medium, and simmer until the sugar is dissolved, about five minutes. Cool, then strain reserving the syrup.
3.  Combine diced melon, red bell pepper, slivered mint in a large, non-reactive bowl. Pour syrup over the melon and allow to marinate refrigerated for at least one hour.
4. Grill the mahi-mahi filets and top with honeydew compote just prior to service.

Serving suggestions: Serve with steamed white rice and black beans

Belizean habañero hot sauce

In order to preserve the habañeros distinctive flavor, we do not cook the chilies with the other vegetables, but instead add them at the end. To reduce the heat of this very hot sauce, decrease the amount of chilies or increase the amount of carrots. The sauce will keep for several months in the refrigerator and is used for cooking as well as a table condiment served with seafood.

Ingredients:

1 small onion, chopped

2 cloves garlic, chopped

1 tablespoon vegetable oil

1 cup carrots, chopped

2 cups water

3 habañero peppers, seeds and stems removed, minced

3 tablespoons fresh lime juice

2 tablespoons distilled white vinegar

1 teaspoon sea salt

Steps:

In a skillet, sauté the onions and garlic in oil until soft. Add the carrot and water and bring to a boil. Reduce the heat and simmer until the carrots are soft.

Remove from the heat and transfer to a blender or food processor. Add the chilies, lime juice, vinegar, and salt and purée until smooth. Allow to cool to room temperature or chill prior to service.

Iguana Isle Mango Gazpacho

Ingredients:

2 Cups Fresh Mango Chunks

1 Cup Fresh Pineapple, Chunks

1/2 Cup Honeydew Melon

1 Cup Papaya, Chunks

2 Each Asian Pears, Peeled, Seeded, Diced

1/2 Cup Orange Juice

1/2 Cup Pineapple Juice

1 Tablespoon Spiced Rum

2 Key limes, Juiced

1 Tablespoon Fresh Ginger, Minced

1/8 teaspoon ground Cinnamon

1 Sprig Fresh Mint ( do not use stem)

1/2 teaspoon Cayo Hueso Caribbean Style Wing Sauce

Steps:

1. Combine all ingredients in a food processor, and purée. Season to taste with lime juice,  mint leaves and Cayo Hueso sauce. Chill for at 1 hour before serving.
2. Serve cold in chilled bowls garnished with mint leaves.

Tropical fruit salsa

Summer is a perfect time to Garnish your Grilled Chicken, or Fish with a zesty fruit Salsa. This Salsa is a perfect combination of heat from the Chili Pepper and the coolness of the fresh fruits. Habaneros packs a great deal of heat to them so if you are a little timid about cooking with one of the worlds hottest peppers please feel free to substitute a Jalapeno in place of the Scotch Bonnet.

 

Ingredients:

1/2 cup diced fresh Papaya

1/2 cup sliced Bananas

1/2 cup diced fresh Pineapple

1/2 cup diced Kiwi

1/4 cup diced Red, Green, and Yellow Bell Pepper

1/4 cup diced Bermuda onion

1 Scotch Bonnet, seeds and stems removed, minced

2 tablespoons Orange juice

1 tablespoon Lime juice

2 tablespoons Olive oil

2 tablespoons Pomegranate seeds

2 tablespoons minced Cilantro

Steps:

combine the Papaya, Banana, Pineapple, Kiwi fruit, Bell Pepper, Onion, and chili in a large bowl. In a small ball, mix together the Orange and Lime juices and oil. Drizzle over the fruits and then toss gently to mix well. Allow to sit for two hours. Just before serving, add the Pomegranate seeds and toss well. Garnish with Cilantro.

Habañero Pork

Ingredients:

1/2 cup pineapple juice
1/4 cup orange juice
3 tablespoons lime juice
1/4 cup chopped onion
one Scotch bonnet, seeds and stems removed, chopped
1 tablespoon chopped cilantro
2 teaspoons orange zest
6 tablespoons vegetable oil
4 each boneless pork chops

Steps:

1.Place all the ingredients except the chops and 2 tablespoons of the oil in a blender or food processor and purée until a loose paste is formed.
2. Place the chops in a non-reactive dish and coat them on both sides with the paste. Cover and marinate in refrigerator for 2 to 3 hours.
3. Pour the remaining 2 tablespoons of oil in a hot skillet. Add in the pork, and pan fry, turning once and coat with additional paste, cook until done.