What are some good sides to serve with jerk pork?!
Answers:
rice and bread rollsWww@FoodAQ@Com
I would serve it with coconut rice & tropical salsa!. Below are the recipes I use!. They are so good! Another good side would be mashed sweet potatoes & plantains!. I live in Key West so I eat a lot of caribbean food!. Black beans & yellow rice, with fried plantains would also be great!
Tropical Salsa :
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine!. Adjust seasoning to taste!. Let sit for 30 minutes before serving for the flavors to blend!.
Coconut Cilantro Rice Pilaf:
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
1 teaspoon salt
1/2 teaspoon ground white pepper
3 tablespoons chopped fresh cilantro
Heat the oil in a heavy 4-quart saucepan over medium-high heat!. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes!. Add the rice, stir to coat with the oil, and cook for 1 minute!. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil!. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes!.
Remove from the heat and let sit 10 minutes!. Fluff with a fork, stir in the cilantro, and serve hot!.
Mashed Sweet Potatoes:
1 sweet potato, peeled and cut into 1-inch pieces
1 brown plantain
1 teaspoon brown sugar
1 teaspoon cinnamon
1 teaspoon butter
Nutmeg
Salt
Place the sweet potato in a medium-size pot!. Cover with water and bring to a boil!. Boil for 10 minutes!. Peel the plantain and cut into pieces!. Add to the boiling water and cook for 5 minutes!. Remove from the heat and drain!. Return the potato and plantain to the pot and mash well with a potato masher!. Incorporate brown sugar, cinnamon, and butter!. Add nutmeg and salt, to taste!. Blend well!.Www@FoodAQ@Com
Tropical Salsa :
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine!. Adjust seasoning to taste!. Let sit for 30 minutes before serving for the flavors to blend!.
Coconut Cilantro Rice Pilaf:
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
1 teaspoon salt
1/2 teaspoon ground white pepper
3 tablespoons chopped fresh cilantro
Heat the oil in a heavy 4-quart saucepan over medium-high heat!. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes!. Add the rice, stir to coat with the oil, and cook for 1 minute!. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil!. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes!.
Remove from the heat and let sit 10 minutes!. Fluff with a fork, stir in the cilantro, and serve hot!.
Mashed Sweet Potatoes:
1 sweet potato, peeled and cut into 1-inch pieces
1 brown plantain
1 teaspoon brown sugar
1 teaspoon cinnamon
1 teaspoon butter
Nutmeg
Salt
Place the sweet potato in a medium-size pot!. Cover with water and bring to a boil!. Boil for 10 minutes!. Peel the plantain and cut into pieces!. Add to the boiling water and cook for 5 minutes!. Remove from the heat and drain!. Return the potato and plantain to the pot and mash well with a potato masher!. Incorporate brown sugar, cinnamon, and butter!. Add nutmeg and salt, to taste!. Blend well!.Www@FoodAQ@Com
Fried Rice with Ham
Serves 4!.
3 large eggs, lightly beaten w/ 2 tsp!. waer
2 Tbsp vegetable oil, divided
? tsp!. toasted sesame oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz!. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)
4 cups cold cooked rice
3 Tbsp!. rice vinegar
1 cup frozen peas, thawed
In a large nonstick skillet, heat 1 Tbsp!. oil, swirling to coat!. Beat eggs, with 2 tsp!. water and ? tsp!. coarse salt!. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes!. Transfer to plate; when cool enough to handle, cut into strips!.
In same skillet, heat remaining Tbsp!. vegetable oil and sesame oil!. Add garlic and scallions, heat and stir until fragrant, about 1 minute!. Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes!. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes!.
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**Sugar Pie's Pineapple Casserole**
3/4 cup sugar
1/3 cup flour
2 cups grated sharp cheddar cheese
1 (20-oz) can juice-packed pineapple chunks or tidbits, drained, reserve juice
1 (20-oz) can juice-packed crushed pineapple, drained
1 cup crushed Ritz crackers (about 1 stack)
? stick butter, melted
1/3 cup reserved pineapple juice
Preheat the oven to 350oF!. Spray a medium-size casserole dish with cooking spray!.
In a large bowl, whisk together the sugar and flour!. Gradually stir in the cheese!. Add the drained pineapple and stir until ingredients are combined!. Pour into the prepared casserole dish and spread out evenly in pan!.
Sprinkle cracker crumbss on top of pineapple!. Drizzle butter evenly over crackers, then repeat with P/A juice!. Bake for 25 to 30 minutes, or until golden brown!. Serve warm with baked ham, turkey, chicken or pork!. Reheats well!.
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Bacon-Cheddar Hot Water Cornbread
Prepare this cornbread at the last minute so you can serve it piping hot!.
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions
Vegetable oil
Softened butter
Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil!. Gradually add boiling water, stirring until batter is the consistency of grits!. Stir in bacon, cheese, and green onions!.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat!. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden!. Drain well on paper towels!. Serve immediately with softened butter!.
Note: Stone ground (coarsely ground) cornmeal requires more liquid!.
Yield: Makes 8 patties
--Southern Living, JANUARY 2004
Www@FoodAQ@Com
Serves 4!.
3 large eggs, lightly beaten w/ 2 tsp!. waer
2 Tbsp vegetable oil, divided
? tsp!. toasted sesame oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz!. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)
4 cups cold cooked rice
3 Tbsp!. rice vinegar
1 cup frozen peas, thawed
In a large nonstick skillet, heat 1 Tbsp!. oil, swirling to coat!. Beat eggs, with 2 tsp!. water and ? tsp!. coarse salt!. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes!. Transfer to plate; when cool enough to handle, cut into strips!.
In same skillet, heat remaining Tbsp!. vegetable oil and sesame oil!. Add garlic and scallions, heat and stir until fragrant, about 1 minute!. Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes!. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes!.
-----------------------------
**Sugar Pie's Pineapple Casserole**
3/4 cup sugar
1/3 cup flour
2 cups grated sharp cheddar cheese
1 (20-oz) can juice-packed pineapple chunks or tidbits, drained, reserve juice
1 (20-oz) can juice-packed crushed pineapple, drained
1 cup crushed Ritz crackers (about 1 stack)
? stick butter, melted
1/3 cup reserved pineapple juice
Preheat the oven to 350oF!. Spray a medium-size casserole dish with cooking spray!.
In a large bowl, whisk together the sugar and flour!. Gradually stir in the cheese!. Add the drained pineapple and stir until ingredients are combined!. Pour into the prepared casserole dish and spread out evenly in pan!.
Sprinkle cracker crumbss on top of pineapple!. Drizzle butter evenly over crackers, then repeat with P/A juice!. Bake for 25 to 30 minutes, or until golden brown!. Serve warm with baked ham, turkey, chicken or pork!. Reheats well!.
------------------------
Bacon-Cheddar Hot Water Cornbread
Prepare this cornbread at the last minute so you can serve it piping hot!.
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions
Vegetable oil
Softened butter
Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil!. Gradually add boiling water, stirring until batter is the consistency of grits!. Stir in bacon, cheese, and green onions!.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat!. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden!. Drain well on paper towels!. Serve immediately with softened butter!.
Note: Stone ground (coarsely ground) cornmeal requires more liquid!.
Yield: Makes 8 patties
--Southern Living, JANUARY 2004
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rice and peas, baked sweet potato, coleslaw, Johnny cakes, hot sauceWww@FoodAQ@Com
Cabbage cooked with potatos, carrots and red bell pepper!.Www@FoodAQ@Com
pineapple salsa, coleslaw!.Www@FoodAQ@Com
dirty rice
saladWww@FoodAQ@Com
saladWww@FoodAQ@Com