This is a Caribbean recipe which I borrowed parts of from Cuisine at Home 2004 Issue #45 and Bryanized to my own liking. It has a sweet and spicy fruity taste with a slight after-kick. It's good on pork, chicken and shrimpies.
It makes enough to marinate 3 or 4 pounds of meat. Bottle it up and refrigerate. It gets better with age.
I've never timed it, but I'd say it takes under an hour to whip up. Let the meat marinate for 1 - 8 hours depending on your liking.
Excellent sides for this are fried plantains, Caribbean black beans & rice* and sliced ripe mangoes.
You will need* a blender or food processor because I just chuck everything in and mangle it to a smoothy consistency.
*Need is a relative thing these days." ~ Jimmy Buffett
In said processor, combine:
1 - 8oz can of crushed pineapple or 1 cup of unsweetened pineapple juice
(the original recipe calls for orange juice. Suit yourself.)
1 Tbs - Nellie and Joe's Key Lime juice.
1 Tbs - roasted minced garlic
1 serrano chili - seeded, rinsed and chopped
(or other pepper between 10,000 and 50,000 on the Scoville scale)
GO WASH YOUR HANDS NOW. DON'T PICK YOUR NOSE OR RUB YOUR EYES.
1/2 cup - dark brown cane sugar
1 Tbs olive oil or bacon grease.
1Tbs smokey paprika
1 Tbs chili powder
1 Tbs oregano (I use cilantro instead)
1/2 tsp red pepper flakes
PUT THE LID ON THE BLENDER.
With the blender plugged into a live outlet.... (Can you tell I make this recipe drunk sometimes?)
hit your favorite blending speed. (I like to puree this stuff.)
and puree into a smoothy-like consistency.
You can marinate meat in it or brush it over shrimp-kabobs.
*Caribbean Black Beans and Rice
About 4 - 6 servings
3 strips of bacon, fried and broken
1/2 cup red or purple onion
1 cup bell pepper
1 Tbs minced garlic
1 - 30oz can black beans - rinsed and drained
1/2 cup chicken broth
3 cups of COOKED rice
Little pinch of salt and black pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fry the bacon in a 10" skillet. Don't overcook or burn the grease.
Chop up your onion and pepper.
Remove fried bacon but keep the bacon grease.
Add the onion and pepper to the grease and saute' until the onions are clear.
Add the minced garlic and saute' for one more minute.
Stir in the bacon you didn't eat, the beans and the broth.
Add a little salt and pepper to taste.
Bring to a boil. Then simmer for 20 minutes.
When it's done there should be a little liquid, but it should not be dry or soupy.
Make a rice dike or reservoir on the serving plate and spoon the beans and rice into the center.
It makes enough to marinate 3 or 4 pounds of meat. Bottle it up and refrigerate. It gets better with age.
I've never timed it, but I'd say it takes under an hour to whip up. Let the meat marinate for 1 - 8 hours depending on your liking.
Excellent sides for this are fried plantains, Caribbean black beans & rice* and sliced ripe mangoes.
You will need* a blender or food processor because I just chuck everything in and mangle it to a smoothy consistency.
*Need is a relative thing these days." ~ Jimmy Buffett
In said processor, combine:
1 - 8oz can of crushed pineapple or 1 cup of unsweetened pineapple juice
(the original recipe calls for orange juice. Suit yourself.)
1 Tbs - Nellie and Joe's Key Lime juice.
1 Tbs - roasted minced garlic
1 serrano chili - seeded, rinsed and chopped
(or other pepper between 10,000 and 50,000 on the Scoville scale)
GO WASH YOUR HANDS NOW. DON'T PICK YOUR NOSE OR RUB YOUR EYES.
1/2 cup - dark brown cane sugar
1 Tbs olive oil or bacon grease.
1Tbs smokey paprika
1 Tbs chili powder
1 Tbs oregano (I use cilantro instead)
1/2 tsp red pepper flakes
PUT THE LID ON THE BLENDER.
With the blender plugged into a live outlet.... (Can you tell I make this recipe drunk sometimes?)
hit your favorite blending speed. (I like to puree this stuff.)
and puree into a smoothy-like consistency.
You can marinate meat in it or brush it over shrimp-kabobs.
*Caribbean Black Beans and Rice
About 4 - 6 servings
3 strips of bacon, fried and broken
1/2 cup red or purple onion
1 cup bell pepper
1 Tbs minced garlic
1 - 30oz can black beans - rinsed and drained
1/2 cup chicken broth
3 cups of COOKED rice
Little pinch of salt and black pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fry the bacon in a 10" skillet. Don't overcook or burn the grease.
Chop up your onion and pepper.
Remove fried bacon but keep the bacon grease.
Add the onion and pepper to the grease and saute' until the onions are clear.
Add the minced garlic and saute' for one more minute.
Stir in the bacon you didn't eat, the beans and the broth.
Add a little salt and pepper to taste.
Bring to a boil. Then simmer for 20 minutes.
When it's done there should be a little liquid, but it should not be dry or soupy.
Make a rice dike or reservoir on the serving plate and spoon the beans and rice into the center.
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