Tag Archives: spicy

Jerk Pork Roast


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.

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Jerk Pork Butt Roast

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.

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Habañero Beer Mustard

1/2 Cup black mustard seeds
2/3 Cup yellow mustard seeds
Scant 1 Cup apple cider vinegar
1 Cup beer
3 habañero peppers ribs and seeds removed, chopped (For more heat, you can leave some seeds in.) (If using dried, be sure to rehydrate them by soaking in water overnight.)
2-3 Tbsp honey
Salt to taste

Add both types of mustard seeds to a mixing bowl. Pour in vinegar and beer, stir to combine. Cover bowl with plastic wrap and let sit on the counter for 12-15 hours.

Scoop out about 1/3 of a cup of the liquid off the top and reserve. Pour the rest of the contents into a food processor or blender and add habañero peppers, honey and salt. Process/blend to desired consistency.

If mustard is too thick, add a little of the reserved liquid, a little at a time, until mixture reaches a consistency you like.

Transfer mustard to mason jars or other airtight containers and store in the refrigerator. Flavors will deepen and develop more over time.

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Napa Cabbage Kimchi


1 Cup plus 1 Tbsp Kosher Salt
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage, largest outside leaves reserved un-chopped
1 whole bulb garlic, separated into individual, peeled cloves
1 (2-inch) piece of fresh ginger root
1/4 Cup fish sauce
1 Asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
2 bunches mustard greens, cut into 1-inch pieces (about 6 Cups)
1/2 Cup Gochugaru Chile
1 tsp sugar (optional but recommended)
Roasted Sesame oil (optional)
Sesame seeds (optional)


Dissolve 1 Cup kosher salt into 1/2 gallon of water in a large, non-reactive pan or mixing bowl, then soak cabbage pieces in the salt water for 4 hours.

Using a blender (or food processor fitted with the sharp metal blade), combine peeled garlic cloves, fresh ginger, and fish sauce until ginger and garlic are finely minced.

In a large bowl, combine grated radish, green onion pieces, mustard greens, garlic-ginger mixture, Gochugaru chile, and 1 Tbsp salt with the optional sugar. Use tongs or salad utensils to lightly toss until ingredients are fully mixed, and spice mixture incorporated throughout. (Using your hands to mix? Wear gloves, or the chile will burn your hands!)

Remove soaked cabbage pieces from salted water and rinse thoroughly, draining in a colander and squeezing as much water from the leaves as possible. Take drained cabbage and, working from the outside in, largest leaf to smallest, stuff the spicy radish mixture between the leaves. Make sure radish mixture adequately fills leaves without “over-stuffing.”

After cabbage pieces are stuffed, use the reserved larger outside leaves to wrap tightly around the rest of the cabbage. Divide cabbage among 4 quart-sized jars (or one gallon-sized jar). Press cabbage down firmly into the jar to remove any air bubbles.

Allow spiced cabbage to rest, undisturbed in a cool place, for at least 2 to 3 days before serving.

To serve: remove kimchi from jar, and slice into manageable, bite-sized pieces of 1″ or so. If serving before kimchi is fermented, serve with a drizzle sesame oil and a sprinkle of sesame seeds.

Refrigerate after opening.

Note: Kimchi will be good enough to eat all by itself for up to about 3 weeks. After about 4 weeks, the kimchi gets a bit too fermented to eat on its own, but use it instead in your hot pots, flatcakes, and dumplings, and even in plain fried rice.

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Baklouti Chile Pasta Salad


1 lb penne or farfalle pasta, cooked “al dente” cooled
1 medium red onion, minced
2 Cups fresh or frozen (and thawed) corn kernels
1 can black beans, drained and rinsed
1 yellow or orange bell pepper, chopped
4 Tbsp Baklouti Green Chili Fused Olive Oil
2 Tbsp Champagne White Balsamic Vinegar
Coarse Sea Salt and Black Pepper to taste


Prepare pasta according to package instructions; transfer to a colander, rinse with cool water, drain and set aside.

Combine cooked, cooled pasta, red onion, corn, black beans, and bell pepper in a large serving bowl.

In a small bowl or cruet, combine Baklouti Chile olive oil and balsamic vinegar. Pour over the pasta mixture and toss so that ingredients are thoroughly coated. Add salt and pepper to taste.

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