j biesinger
TVWBB Platinum Member
On a recent visit to Cleveland, I hit a Hispanic market and stumbled on 2 new kinds of Jamaican ginger beer, one was "Old Colony" made by DG in Canada, the other was something "Reggae style." It all amounted to a nice excuse to drink rum and cook Caribbean, and on a worknight.
In case you haven't read my previous posts we take our Caribbean food seriously.
Tonight started with dark and stormy's and fried plaintain and yuca chips, mango salsa, green peppercorn dip, and two types of fritters.
yuca fritters with pickled purple onions
my personal favorite... stamp n' go
After mixing in a few rum swizzles (a new drink introduced to us by our cocktail specialist) the meat hit the grill.
I marinated pork tenderloins using my all-time favorite jerk recipe and grilled them on a gas grill using my spice packet method. The pork got plated along with the mango salsa which blended perfectly with the jerk glaze to make a great sauce.
I backed up the pork with a couple of pounds of shrimp, lightly seasoned, and glazed with a really great guava sauce (recipe to come)
Sides included arroz amarillo, stuffed christophenes, and Dominican red beans which were made with some home-cured guanciale (ok this sounds absurd, but I happen to have the cheeks hanging after getting them on the same Cleveland trip, and I only mention it because these were easily the best beans I ever made and the cheek was pretty much the only thing in the beans that could have made them so **** good).
dessert was vanilla ice cream with shortbread cookie and dolce de leche.
But what about the ginger beer? Old Colony was sweeter and a tad restrained in terms of ginger. Reggae style had all the in-your-face ginger burn that makes me love Jamaican ginger beer.
In case you haven't read my previous posts we take our Caribbean food seriously.
Tonight started with dark and stormy's and fried plaintain and yuca chips, mango salsa, green peppercorn dip, and two types of fritters.
yuca fritters with pickled purple onions
my personal favorite... stamp n' go
After mixing in a few rum swizzles (a new drink introduced to us by our cocktail specialist) the meat hit the grill.
I marinated pork tenderloins using my all-time favorite jerk recipe and grilled them on a gas grill using my spice packet method. The pork got plated along with the mango salsa which blended perfectly with the jerk glaze to make a great sauce.
I backed up the pork with a couple of pounds of shrimp, lightly seasoned, and glazed with a really great guava sauce (recipe to come)
Sides included arroz amarillo, stuffed christophenes, and Dominican red beans which were made with some home-cured guanciale (ok this sounds absurd, but I happen to have the cheeks hanging after getting them on the same Cleveland trip, and I only mention it because these were easily the best beans I ever made and the cheek was pretty much the only thing in the beans that could have made them so **** good).
dessert was vanilla ice cream with shortbread cookie and dolce de leche.
But what about the ginger beer? Old Colony was sweeter and a tad restrained in terms of ginger. Reggae style had all the in-your-face ginger burn that makes me love Jamaican ginger beer.