Roasted Pork with Bajan Seasoning

Dave DeWitt Recipes Leave a Comment

‘This is the great pork recipe that Anne Marie prepared for our rain-swept picnic at Farley Hill National Park. Serve it with rice and peas or roasted potatoes.’

Ingredients

pork roast, lims, salt, Bajan Seasoning, Worcestershire Sauce

Instructions

This is the great pork recipe that Anne Marie prepared for our rain-swept picnic at Farley Hill National Park. Serve it with rice and peas or roasted potatoes.

  • 1 3-pound pork roast

  • 2 limes

  • 2 tablespoons salt

  • 4 tablespoons Bajan Seasoning (see recipe)

  • 2 tablespoons Worcestershire Sauce

Wash the pork roast, dry it, and then rub it with the juice of the limes and the salt. Let stand for 15 minutes, then rinse and pat dry. Cut slits in the roast in at least 6 places, cutting as deeply as you can. Pack the slits with the Bajan seasoning and rub the remainder on the outside of the meat. Rub in the Worcestershire Sauce and sprinkle the roast with salt, if desired.

Place the roast in an ovenproof dish, cover with foil, and bake in a 360 degree oven for about 1 1/2 hours. Baste with the accumulating juices and during the final 30 minutes remove the foil and allow the meat to brown.

Yield: 6 servings

Heat Scale: Medium

Creole Pumpkin Soup

Dave DeWitt Recipes Leave a Comment

Here is a classic Caribbean soup, as served at the Sandy Beach Resort. Be sure to use a mustard-based Bajan sauce such as Windmill or Lottie’s. Remember that pumpkin in the Caribbean is winter squash, such as hubbard.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 medium carrots, diced

  • 3 tablespoons brown sugar

  • 1 teaspoon ground nutmeg

  • 5 cups chicken stock

  • 5 cups chopped hubbard squash

  • 1/2 cup butter

  • 1 cup cream

  • 3 tablespoons fresh lime juice

  • 2 tablespoons Bajan hot sauce

Instructions

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft. Stir in the sugar and nutmeg.

Add the chicken stock and squash and cook until the squash is soft. Transfer the mixture to a food processor or blender and puree until smooth. Return to the pot, add the butter, cream, lime juice, and hot sauce. Heat, stir well, and serve.

The Prime Minister’s Hot Sauce

Dave DeWitt Recipes Leave a Comment

Here is the hot recipe of the famous Errol W. Barrow, who was Prime Minister of Barbados from1961-76 and again from 1986 until his death in 1987. He was also an accomplished cook, and published Privilege: Cooking in the Caribbean (Macmillan Caribbean) in 1988. He noted: “Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used.” We have modified this recipe slightly for the food processor-enhanced kitchen.

Ingredients

  • 6 large bonney peppers, seeds and stems removed, chopped

  • 1 large onion, coarsely chopped

  • 2 small cloves garlic

  • 1 tablespoon mustard

  • 1 tablespoon white vinegar

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • Salt and pepper to taste

Instructions

Combine all ingredients in a saucepan and boil for about 15 minutes. Adjust the consistency with water. Puree in a food processor or blender and bottle in sterilized bottles.

 

Deep-Rubbed, Slow Roasted Pork Ribs

Dave DeWitt Recipes Leave a Comment

Most barbecue cooks have their favorite dry rub recipe. This one is from the National Pork Producers Council. It calls for rinsing the rub off the ribs before cooking, a technique some cooks might choose not to use. The ribs can be rubbed and kept refrigerated for up to two days.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1/4 cup coarse salt

  • 1/4 cup dark brown sugar

  • 4 garlic cloves, minced

  • 2 tablespoons minced yellow onion

  • 4 teaspoons crushed black pepper

  • 2 teaspoons crushed red pepper flakes

  • 1 teaspoon crushed thyme

  • 1 teaspoon ground ginger

  • 1 /2 teaspoon ground cloves

  • 1 /2 teaspoon ground allspice

  • 4 pounds pork back ribs

Instructions

Mix all rub the ingredients together in a small bowl. Thoroughly rub the mixture over all surfaces of the ribs. Refrigerate the ribs, covered, for up to 2 days.

Remove the ribs from the refrigerator, rinse the ribs thoroughly and pat them dry. Cook the ribs over indirect heat, with a banked medium-hot fire in a covered grill, for 1 1 /2 to 2 hours, turning occasionally, until very tender.

 

Spit roasted Chicken with spicy wild rice stuffing

Dave DeWitt Recipes Leave a Comment

Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese.

Ingredients

  • 1 2-1/2 to 3-pound whole chicken
  • 3 tablespoons barbecue dry rub for chicken
  • ½ cup wild rice
  • ½ cup white rice
  • 2 teaspoons vegetable oil
  • 1 cup chicken broth
  • ½ cup chopped onions
  • 4 sun-dried tomatoes chopped
  • ½ teaspoon cayenne powder
  • ½ teaspoon dried sage, crumbled

Instructions

Rub the chicken with the barbecue rub, being sure to put some under the skin. Allow the rub to penetrate at room temperature while you prepare the stuffing.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender. It is not necessary to drain the rice thoroughly, but drain off any excess water.

Sauté the white rice in the oil for 2 to 3 minutes. Bring the broth to a boil, add the white rice, and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.

Add the wild rice, onions, tomatoes, cayenne, and sage to the rice and mix well. Spoon the mixture loosely into the chicken cavities. Secure the neck skin to the back of the chicken. Insert the spit rod through the bird, tie the wings together, and tightly secure the bird to the rod.

Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.