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.

Spinach and Shrimp Soup

I almost didn't make this one… it just doesn't sound appetizing does it.  I got this recipe from Food and Drink Winter 2000…wow that is already 13 years ago..I really need to get rid of these magazines.  So while considering not making the recipe I looked and the ingredient list and it intrigued me, also my husband and I went to Jamaica a year ago and I love the food and of course the people, so I thought I would give this one a try.  This is a Jamaican recipe and in Jamaican cooking the whole Scotch Bonnet Pepper is often used to add a more subtle heat.  Jalapeno peppers may be substituted.  I loved the flavour of this recipe.  You must try it!

2 tbsp vegetable oil
1 onion, chopped
3 green onions, chopped
1 tbsp chopped garlic
1/2 tsp dried thyme
1/2 tsp ground allspice
1 whole Scotch Bonnet Pepper
4 cups chicken broth
1 bunch spinach, cleaned and sliced
1/2 cup coconut milk
250 g peeled shrimp
1 tbsp lime juice or to taste
Salt and freshly ground pepper to taste

• Heat vegetable oil in a large soup pot on medium high heat.  Add onions.  Saute for 3 miutes or until onions soften slightly.
• Add green onions, garlic, thme, allspice, and Scotch bonnet pepper.  Saute for 1 more minute.  Add broth and bring to boil.  Add spinach and coconut milk.  Reduce heat and simmer for 10 to 15 minutes or until spinach is limp.  Remove pepper and discard.
• Add shrimp and cook for another 2 minutes or until pink and curled.  Add lime juice season well with salt and pepper.

Serves 6