Author Archives: Elisabeth
Just in case you didn’t get enough chocolate in the run up to Valentine’s Day this week, take comfort in knowing that National Chocolate and Mint Day is just around the corner, February 19. And while we’ve dedicated lots of time and attention to our love of all things chocolate, we haven’t spent nearly as much time focused on yummy, refreshing mint.
Let’s rectify that oversight right now.
There is a little piece in the latest issue of DSM Magazine about AllSpice Owner Rory Brown’s chili that was written by local food writer Wini Moranville for her “I Snagged the Recipe” column.
Moranville says, “From college until just a few years ago, I made the same chili recipe winter after winter. Then I tasted Rory Brown’s Smokin’ Coffee Chili and realized there was no going back.”
She especially loves (no suprise!) the spices in Rory’s chili recipe: “that blend of warming seasonings that thaw you through and through on a cold winter’s night.”
6 scallions (1 small bunch), ends cut off, then the remainder chopped
1 small onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 Tbsp vegetable oil
2 Tbsp dark rum
4 Tbsp Island Jerk Spice Blend
2 tsp Kosher salt
1/4 tsp freshly ground black pepper
1 4-lb boneless pork roast, tied
Use a blender or using a food processor with the metal puree blade, combine the scallions, onion, garlic, oil, rum, Island Spice Blend, salt and pepper. Pulse or process mixture until it becomes a smooth paste. Arrange the pork roast on a non-metal plate or in a shallow dish. Use a silicone spatula to spread the jerk paste over the entire surface of the roast. Be careful to not touch the paste with your hands! The hot peppers can burn you. Cover roast with plastic wrap and and marinate overnight i refrigerator.
Remove marinated roast from refrigerator about 30 – 60 minutes before cooking, while you preheat the oven to 450°F. Use two large meat or other serving forks to carefully transfer the roast to a roasting pan that you have fitted with a rack. (Remember: don’t touch the roast with your bare hands!)
Roast pork at 450° for 15 minutes. Lower the oven temperature to 350°F and continue to roast another 40 – 50 minutes, or until the pork is just barely pink at the center when pierced with the tip of a knife.
Remove the pork from the oven and allow to it to “rest,” covered loosely with a tent of aluminum foil, for 15 minutes. This allows the juices in the pork roast to redistribute themselves.
Thinly slice the pork roast and serve.
What is jerk? Jerk is a Spanish word that comes from the Peruvian word charqui: a word for dried strips of meat like what we call jerky. The word jerk started as a noun referring to the dish, and then became a verb, jerking, or poking holes in meat so the spices could permeate the food.
More broadly, jerk is a style of cooking native to Jamaica where meat is poked with tiny holes and coated (either dry-rubbed or wet marinated) with a fiery spice mixture called Jamaican jerk spice.
Where’d jerk come from? Formerly enslaved Coromantee Africans in Jamaica are thought to be the originators of the jerk style sauce, developed as an adaptation, seasoning and slow cooking wild hogs over native allspice wood and using local herbs and spices, such as the fiery-hot Scotch Bonnet pepper.
Embrace your inner adolescent, and make this spicy dish that the words “jerk” and “butt” in the name. For added Beavis-and-Butthead style snickers, you get to ask the butcher to get you a “bone-in pork butt.” Heh-heh.
1 large bunch (8 – 10) scallions, ends removed and chopped
4 cloves garlic, peeled
2 bay leaves
3 Tbsp fresh lime juice
2 Tbsp finely-chopped fresh ginger
1 Tbsp soy sauce
1 Tbsp dark brown sugar
1 Tbsp whole black peppercorns
1-1/2 Tbsp kosher salt
4 Tbsp Island Jerk Blend
1 (4 – 5 lb) bone-in pork butt roast
1-1/2 Cups water
Preheat oven to 350°F. In a blender or in a food processor fitted with the metal puree blade, blend together the fresh scallions and garlic, bay leaves, lime juice, fresh ginger, soy sauce, sugar, peppercorns, salt, and Island Jerk Blend.
Use a spatula to carefully rub the seasoning all over the pork butt, making sure to not touch the fiery rub with your bare hands. Carefully transfer seasoned roast to a roasting pan with the water. Make a tinfoil “tent” around the roast, and crimp it tightly to the roasting pan. Roast the pork until the it is very tender when pierced with a fork, about 3-1/2 to 4 hours.
Remove roasting pan from oven, and leave foil “tent” on for about 15 additional minutes, while the juices in the roast re-distribute. Remove foil tent, allow roast to cool slightly for another 10-15 minutes before slicing and serving.