Cook-Off Recipes!

Dish prepared by Prairie Homebrewer Companions Cook-Off team's Karl Gunderson.

The "Green Seasoning" spice mixture is unique to the Caribbean and is used copiously in Trinidad dishes. Use cilantro, but the authentic recipe calls for shado beni or Mexican culantro.

GREEN SEASONING:

3 T chives, chopped

1 T shado beni (or cilantro), chopped

2 T fresh thyme, chopped

1 T fresh oregano, chopped

1 T fresh parsley, chopped

4 cloves of garlic, minced

Process all ingredients in a food processor until the mixture becomes a thick paste. Alternatively, process in a blender with 2 T of water. Makes 1 cup.

Use immediately, or if you are preparing ahead of time, store in a tightly-sealed glass jar in the refrigerator for up to 1 week.

PORK LOIN

Cut a large pork loin (~4-5 lbs) lengthwise, but not all the way through (splayed open). Spoon the green seasoning over half the interior of the pork. Close the pork over the seasoning and tie the pork closed with string looped along the length of it. Sear the pork on all sides over an open wood fire. Double wrap the pork in aluminum foil and return to the fire. Cook until the pork is done. Remove the foil and string. Slice the pork in 1/2-inch medallions and serve on a warm platter with sprigs of cilantro or parsley as garnish.

JAMAICAN JERK PORK LOIN

Dish prepared by Prairie Homebrewer Companions Cook-Off team's Susan Ruud

1 T. ground allspice

1 T. dried thyme

1-1/2 tsp. cayenne pepper

1-1/2 tsp. freshly ground black pepper

1-1/2 tsp. ground sage

3/4 tsp. ground nutmeg

3/4 tsp. ground cinnamon

2 tsp. salt

2 T. garlic powder

1 T. sugar

1/4 c. olive oil

1/4 c. soy sauc

3/4 c. white vinegar

1/2 c. orange juice

juice of 1 lime

1 Scotch bonnet pepper, seeded and finely chopped

1 c. chopped white onion

3 green onions, finely chopped

1 pork loin

In large bowl, combine the allspice, thyme, cayenne, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice and lime juice. Add the Scotch bonnet pepper, onion and green onions, and mix well. Add the pork loin, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the loin from the marinade and grill until fully cooked. While grilling, baste with the marinade.