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

Ingredients:

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)

Directions:

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!

Cool Jerk

The first Friday of Lent and I realized I had nothing but chicken to cook.  Correction, I had nothing but chicken and a really nice pork roast.  Oops...the TERROR!!

Thank goodness for the Internet!  Myrecipes.com saved the day!  I revised two of their recipes to make a Caribbean dinner that made me wonder if I wasn't actually in Jamaica. I used their Jerk-Spiced Shrimp and Caribbean Rice and Peas recipes to make a tropical getaway for my taste buds.

If you do not have a grill, cook the shrimp any way you prefer, but I do suggest a cast iron skillet or grill pan.  Serve with Red Stripe Light Beer, Rum Punch, or a tropical lemonade and no matter where you live, you'll suddenly be transported to a place where steel drums ring and ocean breezes soothe.


Reggae Rice
Serves at least 5 hungry folks


2 tsp. coconut oil (or olive oil)
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
2 cups brown texmati rice (or basmati)
2 & 1/2 cups water
8 oz. chicken broth
1/2 cup unsweetened coconut milk (I used lite)
1 can pigeon peas (I used pinto, but field peas are good)
Grated zest of one lemon
1 tsp. salt
Fresh parsley, chopped

Heat oil in Dutch oven, add onions and bell pepper.  Cook until softened, about 3-5 minutes.  Add garlic and cook for additional 30 seconds.

Add rice, water, broth, and coconut milk.  Simmer, covered, for about 25 minutes or until rice is tender.  Add in peas, lemon zest, salt, and parsley.

Cool Jerk Shrimps (Yes, I Said Shrimps)
Serves 4 Large Helpings


Ingredients:

2 tbsp. paprika
1 tsp. salt
1/2 tsp. garlic powder (or 1 tsp. if not using fresh garlic later)
1 tsp. red pepper
1/2 tsp. dried thyme
1/4 tsp. allspice
1 tbsp. melted coconut oil (or olive oil)
Juice of one fresh lime (mandatory - must be fresh!)
1 clove garlic, crushed (nix if you used 1 tsp. garlic powder)
2 pounds peeled and deveined large shrimp
Cooking Spray (either regular or coconut cooking spray)

Combine paprika through garlic in a small bowl.  Add 1 tablespoon of seasoning to oil, lime juice, and fresh garlic.

Preheat grill.  If using grill pan or skillet, heat right before you're ready to eat.  These shrimp cook fast!  Place shrimp in a bowl after being rinsed well.  Add seasoning marinade and a pinch or two of dry seasoning.  Combine well.

Take a large piece of nonstick foil and spray with cooking spray.  Once grill has reached around 350, place shrimp on foil and transfer to grill racks.  Cook for about 5 minutes, or until shrimp are cooked and plump. If using a grill pan or skillet, cook until heated through and plump.

Serve with Reggae Rice and get to jammin'!!