Caribbean Meat Favorites

Grilled Jerk Pork Chops

Pork Chops Martinique

Ropa Vieja (Braised Beef and Peppers)

Creole Chicken

Jamaican Curried Chicken

A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme.

1/4 cup chopped onion

1 tsp. dried thyme, crumbled

1 tsp. sugar

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. cayenne

1/2 tsp. ground allspice

1/8 tsp. freshly grated nutmeg

1/8 tsp. cinnamon

two 1/2-inch-thick rib pork chops (each about 4 ounces)

Prepare grill.

Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through.

Pork may also be grilled in a hot, well-seasoned ridged grill pan over moderately high heat.
Gourmet, July 1997

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Pork Chops Martinique
Serves 4

marinade:

Juice of 2 limes

2 garlic cloves, minced

salt and pepper to taste

1/2 jalapeño pepper, minced

 

4 six to eight-ounce loin pork chops

1/8 cup sugar

1-1/2 Tbs. vegetable oil

1/2 packet Sazon seasoning (made by Goya, for sale in the International Foods aisle)

3 parsley sprigs

3 green onions, chopped

1 tsp. dried thyme

1/4 cup hot water

Combine the marinade ingredients and the pork chops in a deep dish. Coat the pork chops and refrigerate for at least 40 minutes.

Combine the oil and Sazon seasoning in a small bowl. Heat a skillet until very hot, and add the sugar. Being careful not to burn the sugar, heat to a golden brown before adding the oil/Sazon mixture. When mixture becomes bubbly, add the pork chops and brown about 2 minutes per side.

Add the parsley, green onions, and thyme to the skillet, and stir. Slowly add the hot water (it may splatter and sizzle, so be ready to step back!) Lower the heat and let the sauce simmer until the chops are cooked through, about 8 to 10 minutes.

Pour the remaining pan sauce over the chops before serving.
The Sugar Mill Caribbean Cookbook

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Ropa Vieja (Braised Beef and Peppers)
Serves 8

The name which means “old clothes,” refers to the fact that this shredded, tender meat looks like colorful rags.

1 3-1/2 pound beef chuck or pot roast

salt and black pepper to taste

1/3 cup olive oil

1 cup water

1 large yellow onion, peeled and sliced

2 cloves garlic, peeled and crushed

1 green bell pepper, cored, seeded, and chopped

1 cup tomato sauce

1 tsp. salt

1 bay leaf

1/2 cup dry red wine

Rub the salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of the oil. Brown the meat well on both sides, and add about 1 cup of water. Cover and simmer until very tender, about 2 hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; debone and shred the meat. Set aside in a bowl, along with the pan juices.

Reheat the pan and add the remaning oil. Sauté the onion and garlic, just until clear. Add the green pepper and sauté for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for an additional 15 or 20 minutes.
The Frugal Gourmet On Our Immigrant Ancestors

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Creole Chicken

Serves 6

This dish is the most typical fare of the Dominican Republic. The same sauce is used with beef, pork, goat, and fish.

3-1/2 lb. chicken pieces

1 tsp. brown sugar

2 cloves garlic, crushed

1-1/2 tsp. dried oregano

1 tsp. salt

2 tsp. lemon juice or vinegar

1/2 tsp. pepper

2 tsp. Worcestershire sauce

1 bay leaf

1 green pepper, cut in strips

1 or 2 medium onions, sliced

2 Tbs. fresh parsley, chopped (optional)

1 Tbs. cilantro, chopped (optional)

2 whole allspice (optional)

Combine above ingredients in deep dish and marinate for at least one hour.

2 Tbs. vegetable oil

1 tsp. brown sugar

1/4 cup tomato paste

1 cup water

In deep, heavy saucepan, heat oil. Add brown sugar. Remove chicken pieces from spice mixture and brown in oil. Add marinade, tomato paste, and water.

Cover and cook chicken until done, about one hour, adding additional water if necessary.
Extending the Table: A World Community Cookbook

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Jamaican Curried Chicken
Serves 6

Be sure to use “lite” coconut milk with this recipe, as regular coconut milk is extremely high in saturated fat.

1 frying chicken, cut into pieces

1-1/2 Tbs. vegetable oil

1 clove garlic, chopped

1 green onion, chopped

1/4 tsp. pepper

1-1/2 tsp. curry powder

1/2 tsp. allspice

1/2 inch piece ginger, peeled & finely chopped

1/2 cup lite coconut milk (such as Taste of Thai, for sale in the International Foods Aisle)

1 large potato, peeled and diced

chutney to garnish

yogurt to garnish

In a heavy stew pot, heat the vegetable oil. Brown the chicken pieces on both sides, and remove. Add the garlic, scallions, pepper, curry, allspice, and ginger, and cook for a few minutes.

Return chicken to the pot, cover and simmer on low heat for 10 minutes. Add the coconut milk and potatoes and simmer, covered, until chicken is done, about 45 minutes.

Serve over hot rice with chutney and yogurt as garnishes.

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