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Old Saturday, January 15th, 2011, 11:43 PM
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charlescroes charlescroes is offline
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Default Re: old rio steakhouse

Quote:
Originally Posted by roschone View Post
Great info Charles, and I love that postcard menu contribution. Great idea.

That being said, I would KILL for the jerk rib recipe from Boonoonoos.

No need to kill

Ingredients

You will need the following ingredients to prepare enough jerk pork for 6 people:-

3 lb. of boneless pork loin
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
1 Bulb of garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

Preparation

Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.

Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.

Cut the pork up in to smaller pieces.
Use a fork to poke some holes in the pork pieces.

Rub the sauce in to the meat, saving some for basting and dipping later.

Leave the pork in the fridge to marinade overnight.

Cooking

Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).


Serving

Serve with festival, salad and the jerk sauce left over for dipping.



be well / eat well
charles
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