Recipes



    Caribbean Five Spiced Pork Loin

    pork loinTotal Time: 1 hr
    Active Time: 1 hr
    Makes 4 servings


    Ingredients

    Pork loin
    4-8 oz. Snake River Farms pork loin

    Brine
    4 cups water
    3 tablespoons salt
    3 tablespoons brown sugar
    2 cloves
    1 cinnamon stick
    2 teaspoons black peppercorns
    1 clove garlic, smashed

    Caribbean 5-Spice
    ¼ cup turmeric
    ¼ cup ground ginger
    ¼ cup ground cumin
    3 tablespoon chili powder
    3 tablespoon cinnamon

    Potatoes
    2 bunches scallions or green onions
    ½ cup vegetable oil
    2 pounds Yukon gold potatoes, medium size, diced into cubes
    1 tablespoon turmeric
    1 tablespoon cumin
    ½ tablespoon chili powder
    Sea salt and black pepper to taste

    Roasted apples with Pyrat rum
    4 green apples, cored, peeled, cut into rings
    ½ cup honey
    2 cups water
    2 piece star anise
    2 teaspoons fennel seeds, toasted
    1 cup Pyrat rum

    Directions

    1. Preheat oven to 400˚F.
    2. For the pork loin: To make the brine, combine water, salt, brown sugar, cloves, cinnamon stick, peppercorns, and garlic. Bring to a boil then turn off heat. To cool down rapidly, add 2 cups of ice and stir until melted. When cool, pour over pork chops and refrigerate for 1 hour. Take the pork out of the brine, pat dry, and season with Caribbean 5- Spice mixture. Pan-sear pork loin over medium heat until nice crust is formed. Continue cooking in oven for 5-7 minutes until medium rare to medium. Cover with foil and let rest for 2-3 minutes.
    3. For the potatoes: Chop the scallions on the bias, but reserve 4 for garnish. Sauté in vegetable oil until caramelized and remove from pan. In the same pan, add more vegetable oil and potatoes until golden. Stir in the scallions without breaking up the potatoes. Add in the turmeric, cumin, chili powder, sea salt, and pepper.
    4. For the apples: On a sheet pan, brush the apple rings with oil and roast in oven for 15- 20 minutes until lightly colored. While the apples are cooking, combine the honey, water, star anise, fennel seeds, and Pyrat rum. Reduce down by half and add the roasted apples at the end.
    5. To plate: Arrange three apple rings on the bottom of the plate. After letting the pork loin rest, slice and lay on top of apples. Surround the pork with the potatoes and lay grilled scallions over the pork loin. Baste the pork with 1 tablespoon of reserved Pyrat rum reduction.

    Pumpkin Fritters

    pumpkinTotal Time: 1.5hr
    Active Time: 1hr
    Makes 10 servings


    Ingredients

    3 pounds Pumpkin, peeled, seeded, and cubed
    2 tablespoons salt
    2 quarts water
    1 ½ cups sugar
    1 ½ cup flour
    2 eggs
    2 teaspoons vanilla extract
    1 tablespoon ground cinnamon
    1 tablespoon ground allspice
    salt/pepper to taste


    Spicy Mango-Curry Dip
    1 cup mango chutney
    ½ cup rice wine vinegar
    1 tablespoon schiracha hot sauce
    2 teaspoons curry powder
    1 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon ground ginger

    Directions

    1. Cover the pumpkin with water and salt, and boil for 30 minutes until soft. Remove and drain pumpkin in a colander until liquid is gone.
    2. Place in a mixing bowl and add sugar, flour, eggs, vanilla extract, cinnamon, allspice, salt, and pepper. Mix well, but do not over-mix.
    3. Heat oil in a frying pan to 350˚F, then fry pumpkin fritters with an ice cream scoop-about 2 minutes per side. The fritters will be light brown and crispy on the outside, yet soft on the inside.
    4. Drain on paper towels and sprinkle with salt. Serve with spicy mango-curry dip.

    Red Velvet Cake

    red velvetTotal Time: 30min
    Active Time: 10mins
    Makes 10 servings


     

    Ingredients

    5 cups all purpose flour
    3 cups sugar
    2 tsp baking soda
    2 tsp salt
    2 ts cocoa powder
    3 cups vegetable oil
    1 3/4 cups sour cream
    1/4 cup milk
    4 eggs
    4 tbsp red food coloring
    2 tsp white vinegar
    2 tsp vanilla extract

    3 1/2 cups cream cheese (softened)
    1 1/2 cups unsalted butter (softened)
    1/2 cup Crisco shortening
    2 cups sifted confectioner's sugar
    1 each lime juice and zests
    2 fresh vanilla beans
    1 1/2 vanilla butter cream

    Directions

    1. Preheat oven to 350˚F. Lightly oil and flour 6 (9 by 1 ½ inch round cake pan.)
    2. In a large bowl, sift flour, baking soda, and cocoa powder. Add sugar and salt, and then mix together.
    3. In a mixing bowl, mix oil, eggs, food coloring, vinegar, vanilla, sour cream, and milk for 2 minutes. Add all dry ingredients and mix 3-4 minutes, not over-mixed.
    4. Divide batter evenly among the prepared pans. Bake in oven for 15- 20 minutes; rotate the pan halfway through the cooking. Check with a toothpick inserted in the center of the cake and make sure it comes out clean before removing cake from oven, then leaving to cool completely.
    5. In a standing electric mixer fitted with a paddle attachment, mix the cream cheese for 4 minutes. Add butter, shortening, lime zests, lime juice, scratched vanilla bean seeds and mix at low speed for 4 minutes, approximately until incorporated. Occasionally scrape down the bowl.
    6. Add butter cream and mix for few minutes at medium speed, till mixture is fluffy and light. Store mixture in refrigerator to cool and set before using.