Island Pork Loin and Pineapple Brochettes

I love the flavour of pineapple on the grill.  This is quite hot because of the Scotch Bonnet Peppers.  I only used one instead of the two - three called for and I found it hot but not overpowering.  If you prefer it without the heat skip the peppers.  From Canadian Living - The Barbecue Collection.

2 or 3 Scotch Bonnet Peppers or habanero peppers, halved and seeded
4 cloves garlic, smashed
1/3 cup chopped onion
2 tbsp each lime juice and orange juice
1 tbsp tomato paste
2 tsp chopped fresh ginger
3/4 tsp ground cumin
3/4 tsp dried oregano, crumbled
3/4 tsp salt
1/2 tsp ground allspice
1/4 tsp pepper
565 g pork loin or shoulder, cut into 1 inch cubes
3 cups cubed fresh pineapple
1 tbsp vegetable oil
Fresh cilantro sprigs
Lime wedges

• In blender or food processor, puree together peppers, garlic, onion, lime and orange juices, tomato paste and ginger; transfer to bowl.  Stir in cumin, oregano, 1/2 tsp of the salt, allspice and pepper; toss with pork until coated.  Cover and marinate, refrigerated, for 3 to 8 hours.
• Toss pineapple with remaining salt.  Reserving any remaining marinade, alternately thread pork and pineapple onto skewers.  Stir oil into marinade; brush over skewers.
• Grill, covered on greased grill over medium high heat, turning once, until just a hint of pink remains inside for loin or until no longer pink inside for fattier shoulder, 12 to 15 minutes.  Garnish with cilantro; serve with lime wedges.

Makes 4 to 6 main course servings

Jamaican Jerk Pork

Loved, loved, loved this recipe!  Spicy but not crazy hot.  If you like it hotter just add a bit more of the Scotch Bonnet Peppers or a good hot sauce.  Adding some smoke to your barbecue doesn't hurt either!  It is a good idea to wear rubber gloves when handling these peppers to prevent burns (do not touch your face!)  From Food and Drink Winter 2000.

JERK SEASONING
3 green onions
1 small Scotch bonnet chilli pepper, seeded and quartered
2 cloves garlic, quartered
1 inch piece fresh peeled ginger, coarsely chopped
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp chopped fresh thyme or 1/2 tsp dried
1 1/2 tsp ground all spice
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt and freshly ground pepper to taste

1. Jerk Seasoning:  Puree onion, pepper, garlic, ginger, vinegar, soy sauce, oil, brown sugar, thyme, allspice, cinnamon, nutmeg, salt and pepper in a food processor until smooth.
2. Cut tenderloins crosswise to make 4 pieces.  Place in shallow bow and spread with jerk seasoning (I put them in a ziploc bag).  Marinate at room temperature, cover and refrigerate for up to one day.
3. Place pork on greased grill over medium heat and cook, turning occasionally and brushing with marinade, for 12 to 16 minutes or until pork is nicely browned with just a hint of pink inside.  Transfer to a cutting board and cut into thick diagonal slices.  Serve with Pineapple-Pepper Salsa.

Spicy Mango Slaw

A fun take on coleslaw, this one has a bit of heat to it! From Food and Drink Winter 2012

4 cups slivered Napa cabbage
1 large mango, peeled and julienned
1 cup thinly sliced red onion
1/2 cup mint leaves, slivered

DRESSING
2 tsp finely chopped garlic
1/3 cup fresh lime juice
2 tsp finely chopped, seeded green chili (or to taste)
2 tbsp chopped coriander
2 tbsp fish sauce
2 tsp golden brown sugar

1. Combine Napa cabbage, mango, onion and mint in bowl or on platter.
2. Whisk together dressing ingredients and toss with slaw just before serving.

Banana Pepper and Cilantro Salsa

A great summer salsa!

2 large hot banana peppers or 6 jalapenos
4 to 5 large tomatoes
2 tbsp olive oil
1 tbsp white vinegar
1/4 tsp each of salt and freshly ground black pepper
1/2 cup chopped fresh coriander

Seed and cut peppers into thin julienne strips or finely chop and place in a bowl.  Cut tomatoes in half and squeeze out all seeds and juice.  Chop and add to peppers along with oil, vinegar, salt and pepper.  Stir until evenly coated.  Stir in coriander. Serve right away or refrigerate until ready to serve.