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Jerk Chicken with Habanero-Mint Glaze and Mango Relish

Cook Time: 25 min Serves: 4 to 6

Directions

Jerk Rub:

Ingredients

• 2 tablespoons ground coriander
• 2 tablespoons ground ginger
• 2 tablespoons light brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon habanero powder
• 2 teaspoons coarse black pepper
• 2 teaspoons dry thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 4 bone-in, skin-on chicken breasts (8 ounces each)
• Canola oil
• Kosher salt
• Habanero-Mint Glaze, recipe follows
• Mango Relish, recipe follows

Heat grill to medium. Combine all spice ingredients in a medium bowl.

Brush chicken on both sides with the oil and season with salt. Rub 1 side of each breast with some of the jerk seasoning. Place the chicken on the grill, rub side down and grill until slightly charred and the rub has formed a crust, about 5 minutes. Turn the chicken over, brush the top side with some of the Habanero-Mint Glaze and continue cooking until just cooked through, brushing with more of the glaze every few minutes. Remove from the grill to a serving platter, brush with more glaze and let rest 5 minutes. Serve with Mango Relish on the side.

Habanero-Mint Glaze:

• 2 cups red wine vinegar
• 2 cups white wine vinegar
• 1 habanero chile
• 3 cups sugar
• 1/2 cup packed fresh mint leaves, coarsely chopped
• Salt

Place vinegars and habanero in a medium nonreactive saucepan and bring to a boil over medium heat. Add the sugar and cook over medium-high heat, stirring occasionally, until the sugar is completely melted and the mixture has thickened and reduced by about half. *Carefully transfer the mixture to a blender, add the mint and blend until smooth. Season with salt and let the glaze cool to room temperature.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Mango Relish:

• 1 large mango, peeled, pitted and finely diced
• 1/2 small red onion, finely diced
• 1 jalapeno or serrano chile, stemmed, seeded and finely diced
• 1/4 cup fresh lime juice
• 1 to 2 tablespoons honey (depending on the sweetness of the mango)
• 1/4 cup olive oil
• 1/4 cup coarsely chopped cilantro leaves
• Salt and freshly ground black pepper

Combine all ingredients in a large bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving to allow flavors to meld. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.

Stuffed Plantains with Pork and Chipotle Honey Oil

Cook Time: 5 hrs 50 min Serves: 12

Ingredients

• 3 tablespoons chipotle in adobo sauce
• 3 envelopes Sazon seasoning
• 1 tablespoon freshly ground black pepper
• 7 pounds bone-in pork shoulder
• 10 to 12 cloves garlic, smashed
• 1/2 cup chopped scallions
• 4 to 6 ripe plantains
• 1/4 cup canola oil
• 2 tablespoons chopped chipotle in adobo sauce
• 2 tablespoons honey
• 1/4 cup olive oil

Directions

Preheat the oven to 275 degrees F.

In a small bowl mix adobo, Sazon, and pepper and set aside.

Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.

Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.

In a medium bowl, mix chopped pork and the scallions. Set pork and scallion mixture aside. Remove peel from the plantains but do not detach peel. Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside. Take 1/2 cup of pork and scallion mixture and stuff plantains. Place cut piece of plantain back on top and pull up peel. Lightly oil the peel and wrap in aluminum foil. Repeat with remaining plantains and stuffing mixture. Grill,or bake for approximately 20 minutes or until thoroughly heated.

Remove plantains from grill or oven and remove foil and peel. Place plantains on a serving platter. In a small bowl, mix chopped chipotle, honey and olive oil. Drizzle over the plantains and serve.

Spiced Pork Ribs with Guava Glaze and Orange-Habanero Mojo

Cook Time: 2 hrs Serves: 4

Directions

Pork Ribs:

Ingredients

• 4 tablespoons ground cumin
• 4 tablespoons ancho chile powder
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 racks pork ribs, 12 ribs each, excess fat trimmed
• Canola oil
• Steaming Liquid, recipe follows
• Guava Glaze, recipe follows
• Orange-Habanero Mojo, recipe follows

Mix together the cumin, ancho, salt and pepper in a small bowl.

Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes. Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill.

Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add more soy and water to the pan) Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo.

Steaming Liquid:

• 1 cup soy sauce, plus more if needed
• 4 cups water, plus more if needed
• 3-inch piece fresh ginger, thinly sliced

Combine all ingredients in a heavy duty roasting pan.

Guava Glaze:

• 2 cups guava jelly
• 1/4 cup Dijon mustard
• 1/2 cup fresh orange juice
• Salt and freshly ground black pepper

Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste.

Orange-Habanero Mojo:

• 2 tablespoons canola oil
• 1 small red onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup fresh lime juice
• 2 cups freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 teaspoon lime zest
• 1/2 habanero chile
• Salt and freshly ground black pepper
• 4 sprigs cilantro, leaves chopped
• 1 teaspoon ground cumin

Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin.

Persian Beef Kebabs

COOK TIME 10 MIN SERVES 4 TO 6

Ingredients

• 2 pounds sirloin steak
• 1 medium white onion, roughly chopped
• 5 medium garlic cloves, crushed
• 1 medium lime, juiced (about 4 teaspoons)
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
• 8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
• 8 medium Roma tomatoes
• Olive oil
• Lavash bread, for serving
• Plain yogurt, for serving
• Cilantro leaves, for serving

Directions

1. Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.

2. Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.

3. When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.

4. Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

Grilled Spiny Lobsters with Bahamian Curry Sauce

Cook Time: 45 min Serves: 4

Ingredients

Mesa Curry Mix

• 3 tablespoons ancho chile powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground fennel
• 1 teaspoon ground cardamom
• 2 teaspoons ground turmeric
• 1 teaspoon ground cloves
• 1 teaspoon ground black pepper
• 1 teaspoon ground chile de arbol

Directions

1. In a small bowl, combine all of the spices. Transfer to a sealed container and store for up to 1 month.

Bahamian Curry Sauce:

• 2 tablespoons canola oil
• 1 large red onion, coarsely chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 3 cloves garlic, chopped
• 2 to 3 tablespoons Mesa Curry Mix (depending on how spicy you like it)
• 1 cup white wine
• 3 cups lobster stock
• 1 cup unsweetened coconut milk
• 1 tablespoon honey
• Salt and freshly ground black pepper
• 1/4 cup chopped cilantro leaves

Spiny Lobsters:

• 4 (10 to 12 ounce) spiny lobster tails
• Canola oil
• Kosher salt and freshly ground black pepper
• Wooden skewers, soaked in water for 30 minutes

For Bahamian Curry Sauce:

1. Heat the oil in a medium Dutch oven over high heat. Add the onions and ginger and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the Mesa Curry Mix and cook for 2 minutes.

2 Add the white wine and cook until reduced by half. Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

For Spiny Lobsters:

1. Preheat the grill to high.

2. In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque. Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper. Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through. Serve with the Curry Sauce.

Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce

OK, SO I WAS WATCHING FOOD NETWORK AND MY FAV CHEF CAME ON TV! BOBBY FLAY, I LOVE HIM!!! ANYWAYS HE WAS ON SITE IN PARADISE GRILLING AWAY! IT LOOKED SO GOOD, I HAD TO GET THE RECIPE AND POST IT FOR YOU ALL TO ENJOY!!!

COOK TIME 1 HR 10 MIN SERVES 4

INGREDIENTS:

Grilled Pineapple-Jalapeno Sauce:

• 1 small pineapple, peeled, cored and quartered
• Canola oil
• Salt and pepper
• 1 to 2 jalapeno peppers (depending on how spicy you like it), seeded and chopped
• 3 tablespoons rice vinegar
• 1 cup unsweetened coconut milk
  
• 1/4 cup chopped cilantro leaves
• Honey

Rum-Molasses Glaze:

• 2 tablespoons canola oil
• 1 small red onion, coarsely chopped
• 2 cloves garlic, chopped
• 1 cup dark rum
• 4 cups chicken stock
• 3 tablespoons molasses
• 2 tablespoons dark brown muscovado sugar (raw sugar)
  
• 1 habanero chile, halved
• 2 cinnamon sticks
• 2 star anise
• Kosher salt
• 1/4 teaspoon coarse black pepper
• 1 1/2 pound pork tenderloin, trimmed of excess fat
• 2 tablespoons canola oil
• Green onion, thinly sliced, for garnish
• Cilantro leaves, for garnish

* if you can't find any ingredient at a regular store, try a world food market.

Directions

For Grilled Pineapple-Jalapeno Sauce:

1. Heat grill to high.

2. Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

3. For Rum-Molasses Glaze:

4. Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.

5. Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.

For Tenderloin:

1.Heat grill to high.

2.Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves.