Jerk Grilled Shrimp with Pineapple Cucumber Salsa

1 1/2 lbs peeled and cleaned shrimp
2 T olive oil

1 T sugar

1 T paprika

1/2 t garlic powder

1/4 to 1/2 t red pepper

1/2 t salt

1/4 t thyme
1/2 t allspice

Add oil to shrimp in large bowl and toss well to coat.  Combine spices and sprinkle over shrimp.  Coat well.  Grill for 6 minutes until pink. Serve with Pineapple Cucumber Salsa (below).



Pineapple Cucumber Salsa
2 C chopped fresh pineapple
1/2 C chopped cucumber
1/2 C sliced red onion
2 T chopped cilantro
2 t cider vinegar

Roasted Asian Chicken Wings

5 pounds chicken wings, separated at the joints
1 t salt
1/2 t ground white pepper
1 T Asian Spice (below)
2 C fresh orange juice
1 C canned pineapple juice
1 C sugar
1/2 C soy sauce
1/2 C Cointreau
2 T orange zest
2 T minced garlic
2 T minced fresh ginger
1 T sesame oil
3/4 t crushed red pepper
2 T sesame seeds
2 T green onions, diced, for garnish

Season the chicken wings with the Asian spice, salt and pepper; toss to coat well. Place the seasoned wings on a foil-lined baking sheet with 1-inch sides and bake until browned, for 35 minutes in a 425 oven.

Meanwhile, combine the remaining ingredients (except the sesame seeds and green onions) in a large skillet. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm.

Reduce the oven temperature to 350. Place the wings in a large, heat-proof bowl and drizzle half the prepared sauce over the wings; toss to coat well. Sprinkle with sesame seeds and toss again. Place wings on a wire cooling rack over the foil-lined sheet. Bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange wings on a large serving platter and top with green onions. Serve immediately and pass remaining sauce for dipping.

Asian Spice
1 t kosher salt
1 t parsley
1/2 t ground red pepper
1 t coriander seeds, crushed
1 t Chinese mustard
1 t granulated onion
1 t granulated garlic

Roasted Red Pepper Pesto

This is unbelievably good! The garlic adds a little kick, but the roasted pepper flavor shines.

2 large red bell peppers
1/3 cup chopped pecans
3 garlic cloves, pressed
2 Tbsp extra-virgin olive oil
1/2 teaspoon salt 

Cut peppers in half; remove seeds and membrane. Flatten peppers cut-sides down on foil-lined baking sheet. Broil about 20 minutes, until charred. Cool and discard skins.  Cut peppers into wide strips and combine with remaining ingredients.  Process in a food processor until blended. 

Serve with pita wedges or chunks of French bread.

Yield: 1 cup. 

Salsa-Braised Pork Loin

1 3-pound boneless pork loin roast, untied
Jerk Dry Rub (such as Scorpion)
2 Tbsp olive oil
1 large onion, halved and sliced
4 cloves garlic, chopped
1/3 Cup chopped red pepper
3/4 Cup fruit-flavored salsa
1 can beer
Cilantro sprigs for garnish
 


Preheat the oven to 325 degrees.  Sprinkle the meat liberally with dry rub. Preheat large Dutch oven and then add oil. Brown the pork thoroughly on all sides, about 10 minutes total.  Remove meat to a plate and just soften the onions, garlic and pepper.  Pour in the salsa and beer. Add the meat back to the Dutch oven, cover tightly and bake until the pork registers about 150° on a meat thermometer.  The meat will feel firm, but not hard, to the touch, and cutting into the center will reveal only the slightest hint of pink.  The total cooking time should be about 35 to 40 minutes.

Remove the pork to a cutting board. Season the pan juices with salt, if necessary.  Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the sauce around the meat.  Garnish with cilantro.

"Bailey's" Irish Creme

1 C light cream to heavy cream
14 oz sweetened condensed milk
1 2/3 C Irish whiskey (like Jameson's)
1 t instant coffee
2 T Hershey's chocolate syrup
1 t vanilla
1 t almond extract (optional)

Combine all ingredients and blend and set on high speed for 30 seconds in blender. Bottle in a tightly sealed container and refrigerate up to 2 months.  Shake before using.