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carribean side dishes

post #1 of 7
Thread Starter 

hello guys and gals iam doing a carribean style pork tenderloin on the grill for when my mawmaw comes in town this weekend...looking for similar style carribean side dishes 

post #2 of 7
Quote:
Originally Posted by raastros2 View Post

hello guys and gals iam doing a carribean style pork tenderloin on the grill for when my mawmaw comes in town this weekend...looking for similar style carribean side dishes 

 

Raastros - Peas (beans) and rice is a classic Caribbean side dish. You can find many versions of the dish on the internet, but the version I use is as follows:

 

Coconut Peas and Rice

 

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped red bell pepper

1 Scotch Bonnet or Habanero pepper, stemmed, seeded, and minced.
2 teaspoons minced fresh ginger
1 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon turmeric
1 cup long grain rice
1 cup unsweetened coconut milk
1 cup warm water or chicken stock
3/4 teaspoon salt
1 15-ounce can kidney beans, drained and rinsed
1/2 cup chopped fresh tomatoes

 

Heat the oil over medium high heat in a lidded sauté pan until hot. Add the onion, peppers, and ginger and sauté until vegetables are tender, 4-5 minutes.  Add the paprika, nutmeg, turmeric and rice and stir to coat the rice with the spices.  Add the coconut milk, water or stock, and salt and bring to a simmer. Reduce heat to medium-low, cover with a tight fitting lid, and cook until most of the liquid is absorbed and the rice is just tender, about 15 minutes, stirring once while cooking. Fold in the beans, tomatoes, and stir gently with a rubber spatula.

post #3 of 7
Thread Starter 

thanks man...was thinking bout rice and beans but dont know exactly how  i was gonna do em till you posted that

post #4 of 7
Thread Starter 

well got the sides figured out but now i have a small problem...was gonna make a passionfruit butter to put on my pork tenderloin buuuuut passionfruit is out of season i guess cant find it anywhere....i have some mangos some anyone have any thoughts about using the mangos in its place?

post #5 of 7
Quote:
Originally Posted by raastros2 View Post

well got the sides figured out but now i have a small problem...was gonna make a passionfruit butter to put on my pork tenderloin buuuuut passionfruit is out of season i guess cant find it anywhere....i have some mangos some anyone have any thoughts about using the mangos in its place?

 

Here's a version of mango butter I've made in the past...

 

  1. 1 large ripe mango, peeled and coarsely chopped

  2. 1/4 cup mango nectar (sub. agave nectar)

  3. 1 tablespoon honey

  4. 1 shallot, pelled and minced

  5. 1 Scotch Bonnet or Habanero pepper, stemmed, seeded, minced

  6. 3 sticks unsalted butter, softened

  7. 2 tablespoons cilantro leaves, chopped

  8. 1/2 teaspoon kosher salt

 

In a small saucepan, combine the chopped mango with the mango or agave nectar, honey, shallot, and pepper. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor or blender and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.

 

To a clean blender or food processor, add the cooled mango puree along with the butter, cilantro, and salt. Puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes. Best if made a day in advance.

post #6 of 7
raastors2.. dirtsailer just posted he ate some "Jicima snap pea slaw" not sure if if carribian but sure sounds islandish... or over all just good!
http://www.smokingmeatforums.com/t/147678/high-water-jerk-spatchy#post_1046557
post #7 of 7
Thread Starter 

thanks fellas! i ended up just boiling 3 cups water with 1/2 cup sugar and then a tablespoon of salt with 2 mangos and then let a stick of butter simmer in it for 5 mins and strained it

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