One of my favourite “spicy” dishes is jerk. I love jerk chicken and jerk pork. I also hate the rain, so this chilly rainy day in October I decided to make some oven roasted Jerk Pork. Traditionally Jerk Pork is made with Scotch Bonnet Peppers – which I love and actually have a JIYK (Joy In Your Kitchen) Hot Sauce Line – which 3 of 4 sauces are made of Scotch Bonnets – but I really like jerk turned down a notch, so I use jalapeno peppers instead. I will give the instructions using different variations of heat.
(Don’t be a) Jerk Marinade.
3LB + Pork Roast or Chicken Wings, Chicken Thigh etc
- 2 Jalapenos (mild) or Scotch Bonnet Pepper(hot) – chopped, with seeds and membranes -** heat hint see below**
- 1/2 tb dried thyme
- 2 tsp salt (table salt)
- 1TB brown sugar
- 2 tsp all spice
- 1 tsp nutmeg
- 1 tsp cinnamon ( I used Mexican cinnamon)
- 1/3 c sodium reduced soy sauce
- 2 TB vegetable oil
- 1/4 c white vinegar
- 1/2 cup chopped white onion
- 1/2 c Mango Juice
- 1 tsp minced garlic (or 2 cloves)
- 1 tsp minced ginger/ ginger paste
- 1/2 oz dark rum
- 2 -3 drops bitters
Puree all items except for pork/chicken in food processor. I cut almost thru my roast because I like the seasoning thru. Pour marinade over meat and marinate for a minimum of 2 hrs.
Take meat out of fridge, while oven is coming to temperature.
Heat oven to 450 degrees. Line a baking dish with tinfoil and place a rack on top. Using extra long skewers to “reattach” the roast together and place over baking dish. Pour about a cup of marinade over meat. Reserve remaining marinade.
Bake at 450 for 20 mins, reduce heat to 325.
Pour about another 1 cup of marinade over meat and roast until the internal temperature is 160 degrees. (3 LB about 75-90- min).
Allow to meat to rest for 15 -30 minutes before serving. enJoy!
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**to bring the heat down, seed these jalapenos, to bring the heat level up – substitute scotch bonnet peppers (seeded) or up it further by removing the stem of the scotch bonnets but adding the seeds & membranes into the marinade.
Posted in BBQ or Grill, Beef & Meats, entertaining, Family Fave's, Gluten free, Misc Recipes or Posts, poultry, recipes
Tagged jalapeno, Jamaican jerk spice, jerk, Mango, Scotch Bonnet, trinidad
Its a sad thing when pepper season comes to an end here at our house – we love all things peppers. Recently I had a flat of peppers that I had to use up, so I stuffed some and roasted them up – mmm, mmm good! This is the vegetarian version, but you could add ground meat of your liking as well. Try something different like ground lamb (try some mint and basil seasoning with it or add some lemon juice, feta cheese and oregano to make Greek Stuffed Peppers (forgo the hot peppers and use a tomato sauce), pork(rosemary & thyme are lovely), or ground chicken or beef and simply change this from this spicy vegetarian version to a meat eater’s delight! Not into spicy? Omit the hot peppers and enchiladas sauce and use some sage, thyme and rosemary, with a homemade marinara sauce. Anyway you slice it (or season it as the case may be) there are good good good!
Spicy Vegetarian Stuffed Peppers
- 4 cups cooked rice (we use parboiled white rice)
- 1 onion diced
- 1-4 jalapeno’s diced
- 1 can black beans drained & rinsed
- 1-2 chili peppers diced
- 1 tsp minced garlic
- (optional) 1 1/2 cup shredded mozzarella cheese
- 8-9 Bell Peppers or Shepherd Peppers
- 8-10 cups Enchiladas Sauce
Preheat oven to 350 degrees. Optional: saute hot peppers in EVOO with garlic and onion until onion is translucent. Mix all ingredients except enchiladas sauce and bell peppers in a bowl. Mix in about 2 cups or so sauce (until moist but NOT runny). Cut the top off the bell peppers and use your fingers to pull out the seeds and membranes. If your peppers will not sit flat – make a shallow cut across he bottoms to create a flat surface. If you are using shepherd peppers, after cutting the top off, turn the pepper on its side and cut the side off (now at the top) – now use the part you just cut off to create the other “wall” where the top was (just shove it in there so the filling doesn’t leak out). The shepherd peppers will lie on their sides.
Stuff the peppers with the filling this could be anywhere from 1/2 cup – 3/4 cup depending on the size of your peppers.
Place the peppers in a greased casserole dish so they stay standing up – you can pack them tight that’s fine. Pour remaining sauce over each pepper – you may wish to keep a bit out for basting (about a cup).
Bake for 1 hour in 350 degree oven, basting a couple of time.
Remove from oven, top each with a tsp of cheese and serve. enJOY!
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Posted in entertaining, Family Fave's, Gluten free, Living Well, recipes, Veggie & Sides Recipes
Tagged Bean, Bell pepper, Chili pepper, enhiladas sauce, gluten free, jalapeno, spicy, stuffed pepper
Yahoo! Yeahaw! Wahoo! I’m over he moon! I made some buttermilk cornbread today – ok, so no big deal right? HA! I made it gluten free! Woot Woot! Let me tell you how much I miss buttermilk cornbread since I … Continue reading