Bobby Flay - Caribbean Dishes

While I am not a big fan of Pork, Mary Ann and I were viewing Bobby Flay's Caribbean show and think these receipes are worthwhile to try.   I might even give them a try too.   The show includes: Smoked Rack of Pork, Caribbean Style Sweet Potatoes, Slaw and a great drink called a Dark Stormy.  Enjoy.

GRILLED JERK RACK OF PORK

Ingredients

Brine and Pork:

• 1/2 cup brown sugar
• 12 sprigs fresh thyme
• 10 allspice berries
• 10 black peppercorns
• 8 whole cloves
• 4 cinnamon sticks
• 4 inches fresh ginger, chopped
• 2 bay leaves
• 1 head garlic, sliced in half
• 1 Spanish onion, quartered
• One 3-pound center-cut rack of pork, chine bone removed

Spice Mixture:

• 2 tablespoons ground coriander
• 2 tablespoons ground ginger
• 2 tablespoons light brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon habanero powder
• 1 tablespoon onion powder
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons dried thyme
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• Canola oil, for brushing

Procedure

• For the brine and pork: Bring 12 cups water, the salt, brown sugar, thyme, allspice, peppercorns, cloves, cinnamon sticks, ginger, bay leaves, garlic and onions to a simmer in a large stockpot and cook until the sugar and salt is dissolved. Let cool completely.
• Submerge the pork in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
• Remove the pork from the brine, rinse well with cold water and pat dry. Place on a rack set over a baking sheet in the refrigerator for 1 hour. Remove from the refrigerator 30 minutes before cooking.
• For the spice mixture: Combine the coriander, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon and cloves in a small bowl. Brush the pork rack with the canola oil and rub with the spice mixture.
• Prepare the ceramic cooker: Add the hot charcoal to the cooker, and put on the grill rack. When the grill rack is hot, put on the pork fat-side down and cook until slightly charred. Now remove the pork and the grill rack, scatter the soaked wood chips over the hot charcoal, put on the ceramic plate and the grill rack and return the pork to the grill rack seared-side up. Close the cooker and adjust it to maintain a temperature of 325 degrees F. Cook the pork until a meat thermometer registers 140 degrees F, 75 to 90 minutes. Rest 10 minutes before carving into chops.

GRILLED HASSLEBACK SWEET POTATOES WITH MOLASSES-NUTMEG BUTTER

Ingredients

• 4 large sweet potatoes, scrubbed
• Kosher salt
• 1 1/2 sticks unsalted butter, at room temperature
• 3 heaping tablespoons molasses
• 1 tablespoon finely chopped fresh cilantro
• 1 teaspoon finely grated orange zest
• 1/8 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• Canola oil, for brushing
• 1/2 cup dark rum

Directions

• Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.
• Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use
• Heat a charcoal or gas grill to medium high for indirect grilling.
• Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.
• Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, cover and cook until lightly golden and cooked through, 12 to 15 minutes.
• Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts. Heat the rum in a small saucepan, flambe and pour over the potatoes. Serve immediately.

RADICCHIO-GREEN MANGO SLAW

Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon granulated sugar
• 2 teaspoons low-sodium soy sauce
• Kosher salt and freshly ground black pepper
• 1/3 cup canola oil
• 3 green onions, green and pale green parts, thinly sliced
• 1 large green mango, peeled, pitted and julienned
• 1 medium head radicchio, finely shredded
• 1/2 head Napa cabbage, finely shredded

Directions

• Whisk together the vinegar, ginger, sugar and soy sauce in a small bowl and season with salt and pepper. Slowly whisk in the canola oil until emulsified.
• Combine the green onions, mango, radicchio and cabbage in a large bowl. Add the dressing and toss until completely combined. Cover and refrigerate for at least 30 minutes before serving.

DARK AND STORMY

Ingredients

• 8 cups (64 ounces) very cold ginger beer
• 2 cups dark rum
• 1/4 cup fresh lime juice
• 1/4 cup simple syrup
• 2 limes, thinly sliced

Directions

• Take 2 cups of the ginger beer and fill an ice cube tray with it. Place in the freezer until firm.
• Combine the remaining 6 cups ginger beer, the rum, lime juice, simple syrup and sliced limes in a pitcher; cover and refrigerate until cold. Add the ice cubes just before serving in tall glasses.