Recipes, Cooking, and Tasers

I don’t know crap about “Jamaican Jerk” food at all. All I know is this is my version of this Emeril Lagasse Recipe for Jerk Pork Tenderloin. I changed up a few things. First of all, Something may be wrong with me because I stand orange in my marinades for the grill. Maybe I R Doin It Rong. Anyway, I use the zest of one lime and the juice of four limes. Also, I have little kids to feed, so no scotch bonnet peppers for me. I use four serranos and one jalapeno.

The recipe goes like this:

1 red onion chopped
2 cups chopped green onion
2 tsp fresh grated ginger
4 serrano peppers chopped
1 jalapeno pepper chopped
4 cloves garlic
1 lime zested
juice of 4 limes
2 tsp salt
2 tsp dark brown sugar
1 tsp allspice
1/4 tsp paprika
1/4 tsp ground nutmeg
1/4 teaspoon black pepper
1/4 tsp cayenne pepper
2 TBS apple cider vinegar
1 TBS Worcestershire sauce
1 TBS vegetable oil
2 small pork tenderloins

Take all ingredients except for the pork, and combine them in your handy-dandy food processor. Dump the contents of your handy dandy food pro into a 1 gallon zip top bag. Add pork to bag. Place bag in refigerator. Marinate for 24 hours. The original says no less than 4 hours, but I wouldn’t recommend less than six.

You can scream, but can't nobody hear you

Preheat your grill and try to get to 500 degrees, or thereabouts. Make sure the grates are greased. Throw the pork straight down on direct heat, and let it go for 6 minutes a side. I usually add a third side since these things are cylinders. It should look something like this:

Allez Cuisine!

How about some Zea Style Corn Grits on the side? Or maybe underneath? For those of you that don’t know, Zea’s is a Louisiana restaurant that specializes in rotisserie meats. They have the best Thai ribs in the world. Except for maybe Thailand, but I have never been there so it doesn’t count. They also have “roasted corn grits” (presumably the above recipe) that are so good I can’t put it into words. I have come to the conclusion that whichever biblical profit sad that the streets of Heaven are paved with gold actually saw rivers of Zea’s corn grits and misinterpreted it. This recipe is so simple. I think you could cook a boot heel this way, and it would taste good.

I’ll be drinking some Rising Moon – Blue Moon’s Spring seasonal beer.

Mmmm, Mmm, bitch!

Care to see what it looks like when it’s all put together? I am no good at picture taking, or plating. Regardless, this still makes me want to slap my momma.

Hey mom! *smack*

What do you think? That will make throw rocks at anything Bobby Flay cooks. Maybe not, but it’s still pretty good.