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.

How to make rolled Tacos, Taquitos, and Burittas with traditional fillings

Rolled Tacos with Pork or Chicken- Taquitos De Puerco o Pollo

1 Pound Boneless Pork of Chicken

1/2 teaspoon Santa Rosa Fajita Seasoning

4 Cups Water

3 Tablespoons Cilantro, Chopped

1 Onion, Chopped

20 Corn Tortillas

Oil for Frying

Steps:

1. Place the Pork, Santa Rosa Fajita Seasoning, and Water in a medium saucepan and bring to a boil.
2. Lower the heat so that the mixture simmers, and cook, covered for 35 minutes or the pork is tender. Let cool then shred the meat.
3. Mix the Cilantro with the chopped onion and season with salt, and freshly milled black pepper. Add the shredded pork to this mixture.
4. Place a large spoonful of the meat mixture in the center of each tortilla., roll up, and secure with 2 toothpicks. Heat 1/2 inch of oil in the bottom of skillet ( or use deep fryer), add the taquitos and fry until golden brown.
5. Remove the toothpicks and serve the taquitos as a snack, accompanied by guacamole, and your favorite salsa.

Burittas-

2 Tablespoons oil

1 Pound Machaca Beef ( Recipe Follows)

1/2 Onion, Chopped

Salt

12 Flour Tortillas

Mexican Salsa

Steps:

1. Heat the oil in a skillet, add the machaca and onion and sauté, stirring constantly, until well browned. Add salt to taste.
2. Warm the tortillas on a comal or iron skillet. Transfer to a plate and place a heaping spoonful of the machaca in the center of each tortilla. Roll up, and serve with salsa on the side.

Machaca Beef

2 Tablespoons dried Oregano

3 Cloves Garlic

3 Tablespoons Lime Juice

1 teaspoon Santa Rosa Fajita Seasoning

1 Cup Water

2 Pounds Beef Brisket, Cut into 4 pieces

Steps:

1. In a blender, puree the oregano, garlic, lime juice, and seasoning blend together. Rub the meat well with this mixture, cover and refrigerate for at least 4 hours, preferably overnight.
2. Heat a heavy skillet and brown the meat on all sides, turning, for 3-4 minutes or until the juices run clear.
3. Add water and allow to come to a boil. Reduce heat to a simmer, cover, and allow to simmer 35 minutes, or until the meat is tender.
4. Let cool enough to handle, then shred the meat with your fingers, discarding any fat.
5. Place 1/3 of meat on a cutting board, and pound with a tenderizing mallet. Repeat with the remaining meat.
6. Spread the meat on an ungreased  baking pan, and allow to dry in a 325 degree oven turning frequently until all moisture has evaporated.
7. You may store the dry meat in plastic storage bags and freeze for up to 3 months.

 

Chilorio- Chili Seasoned Pork

3 Pounds boneless pork, cut into 1-inch cubes

1 1/2 Cups water

2 Tablespoons Santa Catalina Guacamole Seasoning

2 Tablespoons Lard, Optional

1 teaspoon Dried Oregano

1/3 Cup Parsley, Chopped

6 Cloves Garlic

Steps:

1. Place the Pork, and 1/2 cup water  in a large sauce pan. Simmer, covered, for 45 minutes to 1 hour or until all of the liquid has cooked off  and the pork fries in its own rendered fat. If the pork is lean and no fat is in the bottom of the pan, add the lard so that the pork frys to a golden brown.
2. place the Santa Catalina Guacamole Seasoning in a small sauce pan with the remaining 1 cup water, and garlic cloves.
3. Transfer the liquid to a blender with the oregano, and parsley and puree. Transfer the mixture to the fried pork, and bring to a boil, lower heat, and simmer, covered 1 hour or until the pork is tender and can be easily shredded.
4. It may be necessary to add another cup of water during the cooking process, depending on the tenderness of the pork.

Tybee Island Pulled Pork

If you’re a fan of pulled pork, but don’t have a great deal of time to spend in the kitchen here’s a version made using your slow cooker. If you get this in the cooker while having your morning coffee it’s ready and waiting when the work day is complete! Great barbecue flavor is always a winner around Iguana Isle!

Cook Time:
10 minutes prep, 4-8 Hours cook time

Makes 16-20 servings

Ingredients:
1 each  5-7 pound boneless pork butt (shoulder)
2 Ounces Tybee Island Southern Style Barbecue Rub

1 bottle Marigot Bay Mango Barbecue Sauce
1/2 Cup water

Soft sandwich buns

Steps:

1. Combine the Tybee Island Southern Style Barbecue Rub in a medium bowl with 1 tablespoon water and rub evenly over roast. Allow to rest at least 1 hour (overnight in refrigerator for best results).
2. Place meat in a 6-quart slow cooker. Add water and 1/2 bottle Marigot Bay Mango Barbecue Sauce.
3. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
4. Remove pork to a large cutting board or platter and let rest for 10-15 minutes.
5.  Pull, slice or chop your pork  to serve.
6. Serve on buns with sides of  barbecue sauce.

Iggy’s Serving Suggestions:
Serve with baked beans, coleslaw and potato chips for  a quick lunch, but you’re looking to give your friends and family that glorious gift of a “food coma” don’t overlook a side of Red Beans & Rice as an option.

Caribbean Pork Curry (Porc Colombo)

Porc Colombo

 

Early in his exploration of the New World, the  inhabitants of Cuba and Hispaniola told Christopher Columbus about a smaller island to the South  which they called Martinino. Arriving to the island in 1502, Columbus gave it the name Martinique. Indigenous Carib islanders called it Madiana (“Island of Flowers”), and Ile aux Fleurs  is still the unofficial designation used  by residents of the French territory today. Perhaps one of the most famous dishes served in Martinique is “Colombo”, a Curry dish made with Fish, Chicken, or Pork. This dish was named in honor of Christopher Columbus. Our version was made using leftover  Pulled Pork in our effort to keep things authentic, but if you’re not lucky enough to have some lying around feel free to use Pork Tenderloin. 

Ingredients:

1 pound  pulled pork, or pork tenderloin, trimmed and cut into 3/4-inch chunks 

2 teaspoons canola oil, divided 

1 large onion, coarsely chopped (1 1/2 cups) 

1 large green bell pepper, seeded and chopped (1 1/2 cups) 

3 large cloves garlic, minced 

1 package( 1 oz.) Alice Shoals Jamaican Style Curry Powder 

1 Tablespoon thyme, chopped 

3 Cups chicken broth 

1/2 cup sweet potatoes, peeled and cut into 1/2-inch pieces 

1 each chayote squash, diced 

1 1/2 cups green cabbage, chiffonade 

1/2 cup tomatoes, chopped 

1 Bay Leaf 

kosher salt & freshly ground Black Pepper to taste 

Steps:

1. Season pork with salt and pepper. Heat 1 teaspoon oil in a heavy pot over high heat. Add pork and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels and set aside.
2. Reduce heat to medium and add remaining 1 teaspoon oil to pot. Add onion and bell pepper and cook, stirring, until vegetables are soft, about 5 minutes. Add garlic, Alice Shoals Jamaican curry powder; cook, stirring, until fragrant, about 1 minute more.
3. Add broth, sweet potatoes, chayote squash, cabbage, tomatoes, pork, and bay leaf. Bring to a simmer, reduce heat to low. Cover and simmer, stirring occasionally, until sweet potatoes are very tender and the sauce has thickened, 30 to 45 minutes.
4.  Remove bay leaf. Adjust seasonings with salt & pepper and serve.
5. Serve with over steamed white rice with a side of hot Flatbread.

  

Serves: 4-6

Cuban Style Roasted Pork

Cuban style roasted pork has a very distinctive flavor profile that is obtained from the mojo marinade that is used to season the dish. Mojo sauce is a spicy, citrus infused condiment and marinade popular in the Caribbean, especially Cuba. You would traditionally find mojo roasted pork served with whipped Yucca, and Plantains as an entrée. The Cuban sandwich is also made with thinly sliced mojo pork, and is perhaps the most popular pressed sandwich served in South Florida today.

Ingredients:

1 cup lime juice
1 cup orange juice
10 cloves garlic, minced
4 teaspoons ground cumin

1 jalapeño pepper, sliced
2 teaspoons fresh thyme

2 tablespoons fresh cilantro, minced

3 tablespoons fresh oregano, minced
4 bay leaves

1 large onion, sliced
1 boneless Pork loin roast
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

 Steps:

1. Combine the lime juice, orange juice, garlic, cumin, jalapeño, thyme, cilantro, oregano blend.
2.  Pour 1/2 of the marinade into a large glass dish, or resealable plastic bag; add the roast, refrigerate overnight.
3. Refrigerate remaining marinade.
4. Layer the bottom of your baking dish with sliced onions.
5. Place the roast in large baking dish; Pour reserved marinade over the roast.
6. Cover and bake at 350 degrees for 1 hour, uncover; Baste with pan drippings.
7. Bake 15 minutes longer or until a meat thermometer inserted in the center reads 165 degrees.
8. Discard bay leaves.
9. Let roast stand for 15-20 minutes before serving.

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.

How long should you brine your meats?

The length of time meat soaks in a flavor brine depends on the type of meat and its size, as well as the amount of salt used in the brine–the saltier the brine mixture, the shorter the soaking time. Here are common brining times found in recipes:

Whole Chicken 3-8 hrs
Chicken Pieces 1-2 hrs
Whole Turkey 12 hrs-2 days
Turkey Breast 4-8 hrs
Cornish Game Hens 1-2 hrs
Pork Chops 2-6 hrs
Pork Tenderloin 2-8 hrs
Whole Pork Loin 1-3 days

It is possible to end up with meat that’s too salty for your taste, so you may want to brine on the low end of the time range to see how it turns out. You can always brine longer next time, but there’s no way to salvage a piece of meat that’s been brined too long.
Brine Should Not Be Reused
Discard the brine solution after use. The brine will contain proteins, blood, and other stuff from the meat that soaked in it. From a food safety standpoint, it is not advisable to reuse brine, even if it is boiled first.

Should you rinse your meat prior to cooking?

Some recipes suggest that you rinse meat after brining, while others skip this step. Do whatever the recipe calls for. Rinsing is common in recipes with a very high salt concentration or recipes that contain sugar, since sugar can burn on the surface of meat during cooking.
Regardless of whether you rinse or not, make sure to pat the meat dry with paper towels before cooking.