Thursday, March 29, 2012

Caribbean Queen

I heard Billy Ocean's "Caribbean Queen" on XM this morning, and it immediately solved my dinner dilemma.  It also helped me for a playlist on my iPod.  I have to have music when I cook or it takes me twice as long without the tunes.  That and I really enjoy the combo of cooking and music.  Our dinner was similar to my Cool Jerk Shrimps and Reggae Rice, thanks to Mr. Ocean.  But before we get to cookin', we've got to jam out my kitchen.

Songs for cooking Caribbean:

"A Well Deserved Break" by Morcheeba
- a great song that will have you wishing you were sipping a cool drink by blue waters
"A Message To You Rudy" by The Specials
"If It Happens Again" by UB40
- they can sing more than just Red, Red Wine
"You Can Get It If You Really Want" - by Jimmy Cliff
"Could You Be Loved" - by Bob Marley
"Pressure Drop" - by Toots and the Maytals
"Whatever Lola Wants" - by Sarah Vaughan
"Caribbean Queen" - by Billy Ocean
"Paradise" - by Sade

Now, let's get to cookin'!!!

Jerk Pork Roast


1.5 - 2 lb. pork roast, lean
2 tbsp. paprika
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. red pepper
1/2 tsp. dried thyme leaves
1/4 tsp. allspice
1/4 tsp. ground ginger
1 tbsp. dark brown sugar
1 tbsp. melted coconut oil (or a light oil)
1/4 cup Jamaican beer (I used Red Stripe Light)
(Use white vinegar or apple cider vinegar if you prefer not to use beer, but do not skip this part.  Add water to the bottom of the pan if not using beer)


Preheat oven to 375.  Line a baking dish with nonstick foil.  Rinse and pat dry pork roast.  Place in dish.  With a knife, quickly puncture top of roast, going about an inch and a half in, marking in multiple spots on roast.  Create a paste from paprika to beer, using only 1 tbsp. of beer in the paste.  Reserve the rest of the beer.

(The best raw coconut oil ever)

Spread the paste on the surface of the pork roast, making sure to apply a light layer to the bottom.  Pour remaining beer around the bottom of the pan.  Cover with more foil.  Roast for about an hour, removing foil the last 15 minutes of roasting.  Since most pork products are raised and butchered differently than they were decades ago, you can slightly under cook the pork so it's slightly pink, if that is your preference.

Let rest out of the oven for about 10 minutes, then slice thin and serve with my Reggae Rice recipe.  I actually found some pigeon peas for the rice recipe at a Latin foods market, and I promise, they are wonderful with the exotic coconut rice.  They are more like field peas than green peas.

This meal is excellent with Red Stripe Light beer and extra lime and lemon wedges.  All you need is some Sleepwalk by Santo and Johnny, a little mood lighting, and you'll have Jamaica at your table.  Enjoy, mon!

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