Saturday, October 2, 2010

Day 66! Grenada(St.George's)NA - Roast Pork with Shallot and Ginger Rub, Black Bean, Heart of Palm and Corn Salad and Mango Salsa - Up Next, Guatemala (SA)

Fruit ripening outside for tonight's meal
Coming off of a heavy German meal, cooking in Grenada was a welcome Caribbean treat. Shallots, ginger, lime, allspice, coriander and cilantro filled the kitchen with the wonderful aromatic smell of island spices. And the rub and sauce for the roasted pork was crazy tasty.

My world map - filling up!
Here's a little about this beautiful island country...

Along with six smaller islands, Grenada is located in the southern end of the Grenadines in the southeast Caribbean Sea. It's neighbors are Trinidad and Tobago, Venezuela and St. Vincent.

Nutmeg and mace
Known as the "Island of Spice," Grenada is one the world's largest exporters of nutmeg and mace.  Oil Down, a stew that consists of breadfruit, coconut milk, turmeric, dumplings, callaloo, salted fish and meat is the country's national dish - If I ever get lucky enough to visit the country, this is the dish I mos' def want to try.

Hearts of palm, cilantro, red onions and lime - done deal

Black beans, tomatoes, corn, cilantro and coriander make the salad

Chillin' - heh

The rub: allspice, ginger, shallots and bay leaves - heavenly

The rub - ready to go

Brown sugar, ginger, shallots, bay leaves and orange juice for the sauce

Cook down to make a sublimely-scented syrup

Mango salsa - I could live on this

Drizzle sauce onto the pork and avocados

One of my all time favorite dishes

Caribbean Roast

Roast Pork
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 tsp. salt
3/4 tsp. ground allspice
3/4 tsp. ground ginger (I used fresh)
2 3/4  - pork tenderloins (I used a 4lb cut)

1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 Tbsp. brown sugar
2 Tbsp. minced peeled fresh ginger
2 bay leaves
3/8 tsp. ground allspice

Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley (forgot that!)

Black Bean, Heart of Palm, and Corn Salad
1 16-ounce can black beans, rinsed and drained
1 10-ounce package frozen corn, thawed and drained (I tossed it in frozen)
1 7 1/2 ounce can hearts of palm, drained and cut into 1/4 inch-thick rounds
2 large tomatoes, seeded and diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 Tbsp. fresh lime juice
1 tsp. ground coriander


For Roast Pork:
Preheat oven to 450F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, and roast for about 25 minutes (don't over cook it!!). Cool slightly.

For Sauce:
Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes.

For Salad:
Mix all ingredients in medium bowl. Season with salt and pepper.

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle over pork and avocado. Sprinkle with parsley.

Mango Salsa -

1 mango, peeled and into small cubes
1/2 red onion, diced
1 jalapeño pepper (or less if you don't like your salsa too hot)
1 small cucumber, peeled and chopped (about 1 cup)
3 Tbsp. fresh lime juice
3 Tbsp. fresh chopped cilantro
Salt and pepper to taste

Combine all ingredients. If the taste is to hot or too acrid, you can add a little avocado to temper the flavors

Final Assessment: Aside from Mediterranean and Malaysian cooking, Caribbean cuisine is at the top of my list. This dish was very easy to prepare (it can actually be made a day ahead) and the flavors were super clean and delicious. A++

1 comment:

Karen said...

oh, that looks amazing !! you know how I love mango salsa ;)