Tag: pork
Jamaican Jerk Skewers
Jamaican Jerk Skewers
Want a quick and easy appetizer? Well this is it. Here is a good example of the versatility of the Jamaican Jerk marinade. I made 3 different skeweres in this recipe: pork, chicken, and shrimp.For the chicken, I used boneless skinless thighs. You can definitely use chicken breast if you want. Just my personal preferance. For the pork, I used pork sirloin. Pork loin or tenderloin are also suitable substitutes to use. For the shrimp, I used 21-25 count. For maximum flavor, the pork and chicken should marinate overnight. Shrimp doesn't need to marinate for more than 15 minutes.If you would prefer to grill these, please do. They will take about the same time on a hot charcoal grill.
Ingredients
- boneless skinless chicken thighs
- pork sirloin
- shrimp peeled and deveined
- Jamaican jerk marinade
Instructions
- Slice the pork sirloin into 1/4" thick slices.
- Marinate the pork sirloin slices overnight.
- Cut the boneless skinless chicken thighs into thirds length wise.
- Marinate the boneless skinless chicken thighs overnight.
- Marinate the shrimp for 15 minutes.
- Set your oven to broil. Skewer up all of the pork, chicken, and shrimp. Make sure that our skewers were saoking in water for at least 30 minutes to prevent burning.
- Put the skewers on a rack on a baking sheet lined with foil.
- The chicken skewers will take 7-8 minutes a side.
- The pork skewers with take 6 minutes a side. The shrimp skewers take 3-4 minutes a side.
Liver and Leeks
Liver and Leeks
I've always been a big fan of liver. This is the first time I've ever cooked with pork liver. I must say that I like it a lot more than beef. I didn't expect it to be so mild in flavor. It is also only $1.99lb at my local asian market. This is a great dish to introduce liver to someone who is "liver curious." If you prefer to use beef or chicken livers, please do so.
Ingredients
- 1 lb pork liver 1/2" thick pieces
- 2 leeks chopped
- 8 oz shiitake mushroom sliced
- 6 garlic cloves minced
- 1 tsp black pepper.
- 1 tbsp fish sauce
- 4 tbsp oyster sauce
- 2 tsp sugar
- 2 tbsp vegetable or canola oil
Instructions
- Mix together fish sauce, oyster sauce, and sugar. Set aside.
- Heat cooking oil in a large saute pan over medium high heat. Add in the shiitake mushrooms. Cook for 3-4 minutes.
- Add in the garlic and liver. Cook for 1 minute. Season with black pepper.
- Stir in the leeks. Cook for 2 minutes.
- Stir in the sauce mix and cook for 3 minutes.
- Serve with steamed rice.
Jamaican Jerk Baby Back Ribs
Jamaican Jerk Baby Back Ribs
I have cooked a lot of ribs in my life. Really a lot. I've also eaten a lot of ribs. I must say that these are some of the best ribs I've ever made. I will put this recipe up against anyone elses. This was the first time I've cooked ribs wrapped in foil. If I'm not grilling, I usually bake the ribs in the oven. By wrapping them in foil, the ribs stay super moist as they are steamed inside. I used my Jamaican jerk seasoning with some whole garlic cloves, onions, green onions, and habanero wrapped inside with the ribs.After they cook for 2 hours, I opened up the foil and removed all of the vegetables that were on top of the ribs. Then I broiled the ribs for 8 minutes to get a slight char on the outside. Then I turn the heat back down to 325. I brushed on some Jamaican jerk bbq sauce and cooked them for 15 minutes. Tender as can be without falling off the bone,If you would rather use spare ribs for this recipe, please do so. I'm partial to spare ribs myself, but there was a good sale on baby backs. Spare ribs will take about a half hour longer if preparing them in the foil.
Servings: 2
Ingredients
- 1 rack of baby back ribs about 2 lbs
- 2 tbsp Jamaican jerk seasoning
- 1/2 medium onion sliced
- 2 green onions roughly chopped
- 6 whole garlic cloves
- 2 whole habaneros
- jerk bbq sauce for basting
Instructions
- These ribs are going to be wrapped and baked in foil. I cut my rack of ribs in half for easier handling.
- Rub the ribs with the jerk seasoning.
- Layer the sliced onions, green onions, garlic cloves, and habaneros over the ribs.
- Wrap up the ribs in 2 layers of foil. Let the ribs sit overnight in the refrigerator.
- Preheat your oven to 325 degrees. Roast the ribs for 2 hours.
- When the ribs are finished roasting, remove the onions, garlic, green onions, and habanero from the ribs.
- Turn your oven’s broiler on. Broil the ribs for 10 minutes to get a light char on them.
- Take the ribs out of the oven. Set it back to 325 degrees. Baste on a layer of jerk bbq sauce.
- Cook the ribs for another 15-20 minutes.
- Cut the ribs between the bones.
- Eat away!
