Homemade Paseo Caribbean roast

You may have noticed that whenever we take a vacation, we come back with a recipe. Our recent jaunt to Key West was no different. While we could have come back with a recipe for traditional Key Lime Pie (we did) and the best lime slush (also have that), we really wanted to recreate our favorite lunch at Paseao (which apparently is also in Seattle, who knew?).

Here’s a picture of the original sandwich.

Paseao Caribbean roast

We found a pretty easy to follow recipe and with a few tweaks got our version really close. Finding the mango juice was the hardest part. We ended up finding Mango Puree in the natural food section of our favorite grocer.

Pork Ingredients:
1 cup Mango juice
2 cups orange juice
2 tablespoons olive oil
2 tablespoons lime juice (Key West is best, but if you can’t find it regular lime juice is just as good)
2 tablespoons fresh, chopped garlic
1 teaspoon fresh, chopped oregano
sprinkle (about 1/2 teaspoon each) kosher salt and black pepper
1 shot of rum (splurge a little and get a good dark, non-spiced rum)
3 pounds pork shoulder
tablespoon or two vegetable oil

Onion ingredients:
2 yellow onions

Garlic Aioli ingredients:
1 cup of mayonnaise
2 tablespoons olive oil
2 tablespoons lime juice

Additional ingredients:
good, crusty baguette (bigger than a french loaf)
Fresh Romaine lettuce
fresh cilantro
pickled jalapeños

Directions:
Combine the pork ingredients in a large Tupperware container. Add pork. Seal. Shake. Leave it in the refrigerator for at least 4  hours, the longer the better. We left it in overnight.
Caribbean Roast Marinade

Preheat the oven to 300 degrees. Remove the pork from marinade, but don’t discard! Sear the pork in a lightly oiled pan or skillet (save that pan for later!) on all sides. It will lose all the marinade at first and get really bubbly. Don’t worry. Just let it get crispy on all sides. The juices will evaporate.
Caribbean Roast sear

Place the pork in a roasting pan and pour the marinade on.
Caribbean Roast
Tent the roasting pan with foil to seal in the steam. Place the roasting pan into the oven and cook for 45 minutes. Then uncover and cook for at least 1 hour and 30 minutes, basting as needed and flipping the meat over half way through. We ended up cooking it for a little over two hours. The longer the better. Let the meat rest for at least 10 minutes before cutting.

When you put the pork in the oven, you can prepare garlic mayo by peeling 8 cloves of garlic (we left them whole, even though the original recipe called to chop the garlic). Put the garlic in an oven proof custard dish and pour about 2 tablespoons of lime juice on top of the garlic. Add to the oven with the pork and cook for about 30 to 45 minutes or  until the garlic is soft and roasted. Add this to 1 cup of mayonnaise. Add 2 tablespoons olive oil, 2 tablespoons lime juice and stir. The original recipe called for relish, but we left that out.

Caribbean Roast Garlic Aioli

While the meat is roasting, cut up the onions yellow onions into wedges. We went with strips in the food processor and it wasn’t quite right. Place in the same pan that you seared the pork shoulder in and set to medium high heat. Cook for about 10 minutes or until onions are caramelized and have picked up all of the fond.

Cut bread in half. Slather garlic mayo on both sides and place in toaster oven till the mayo puffs up a bit and the bread slightly browns.

Last step, assemble the sandwich by adding a little more mayo on the bread, topped with romaine leaves, onions, pork, a few pickled jalapeños and some cilantro.

Caribbean Roast Sandwich

My opinion:
Three pounds of pork made five sandwiches the first night. We opted to freeze the rest, which will make at least four more sandwiches. Plan for a feast. It’s just as tasty cold the next day. I only wish I’d had a few more pickled jalapeños to add a bit more heat.

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Jamaican Jerk Chicken

Jamaican Jerk Chicken
Jamaican Jerk Chicken

I’ll admit I was skeptical about this recipe. But after one bite, I wasn’t skeptical at all. It was deliciously flavorful and less labor intensive than we thought it would be. Warning: it’s pretty filling.

Ingredients:
1 tb Ground allspice
1 tb Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Black Pepper freshly ground
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, Seeded and finely chopped (if you can’t find this, feel free to use a habanero)
1 c white onion Chopped
3 Green onions finely chopped
4 6-oz Chicken breasts Trimmed of fat, up to 8-oz each

Directions:
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime  juice. Add the Scotch bonnet pepper (we used habaneros since we couldn’t find Scotch Bonnet), onion and green onions and mix well. Reserve about a cup or so of the marinade to use later. Add the chicken breasts, cover and marinate for at least an hour, but the longer the better! Remove the breasts from the marinade and bake at 350 degrees for about 20 minutes. If you prefer a sear, turn on the broiler and broil each side first for a few minutes and then bake. Or if you prefer, fire up the grill and cook for 6 minutes on each side or until fully cooked. While grilling or baking, baste with the left over marinade. Heat the rest of the leftover marinade and serve on the side for dipping (we just did this on the stove). If you prefer more intense flavors, feel free to double the spices.

My opinion:
Even without doubling the spices, this was plenty hot. It was the right combination of sweet and spicy and the chicken was very moist. We will try this on the grill next time! The rice and slaw will be in another post. I”m having trouble locating the original recipes to link back to at the moment.

Thanksgiving Leftovers: Cranberry

Cranberry Chutney

As usual every one’s talking about what to do with left over turkey today, but what about the other left overs? Some are easy, use rolls to make turkey sandwiches, pies disappear quickly, but what about the cranberry chutney?

Cranberry chutney is actually a pretty good jam substitute. We use it like jam and enjoyed it on pancakes this morning. It would als be good on waffles and plain toast.

If you don’t have any on hand, it’s really simple to make and extra bonus, cranberries are probably on sale today at your favorite grocer. This year we went with the recipe originally from Southern Living in J’s favorite cookbook, Cooking Up a Storm.

Ingredients:
2 cups sugar (plain, white)
3/4 cup orange juice
2 bags fresh cranberries (they’re usually 12 ounces each)
grated zest of one orange

Directions:
Combine the sugar and the orange juice in a large saucepan and stir to combine. Add the cranberries and the orange zest (we just zested right over the saucepan). Turn the heat to medium and bring to a boil (lots of little bubbles) stirring often. Reduce the heat and simmer for 5 minutes or until the sauce starts to thicken and the cranberry skin begins to crack (this may happen before you reach a boil, that’s ok).

cranberry relish

 

If you like your chutney chunky ,but not too chunky, get out a potato masher and go to town. If you prefer a smoother texture, feel free to toss in your food processor or blender. Serve warm or chilled.

cranberry chutney

My opinion:
Way, way better than any store-bought canned chutney. It’s amazing on turkey and chicken. In fact, another left over dish we’ll be having this week is cranberry chutney covered baked chicken. The chutney has a sweet tart flavor and is great on any bread product where you would use jam. This dish will not be regulated to just Thanksgiving.

Homemade Chips and Guacamole

I love chips and guacamole, even a little more than chips and salsa. While thanks to an excellent restaurant on the San Antonio Riverwalk, Boudros, I’ve nearly perfected my guacamole recipe, the chips part has eluded me.

I’ve tried flour tortillas and corn tortillas, but the ones that seem to work best and hold up to the heavy guacamole are the whole wheat ones.

Tortilla Chip Ingredients:
whole wheat tortillas, cut into 4 to 6 pie pieces (depending on how big you want your chips)
oil (we used vegetable)
sea salt

Tortilla Chip Directions
Heat the oil. (We used a cast iron skillet.) Put the tortilla pieces in individually. Depending on how hot your oil is, you might need to flip after just 10 seconds. You’ll see the edges start to brown. Flip. Wait another 10 seconds and remove from heat. We drained on paper towels.

My opinion:
These held up very well to the heavy guacamole. They aren’t as tasty or thin as store-bought or restaurant made chips, but are still lovely. I’ll be sure to add the salt when the chips are still hot next time.

Guacamole Ingredients:
one or two diced avocados
roasted tomato (we used diced fresh when we can’t find roasted)
1 serrano pepper, minced
roughly chopped cilantro (to taste)
1 tbs fresh lime juice (bottled is fine if you don’t have fresh)
1 tbs fresh orange juice (bottled is fine if you don’t have fresh)

Directions:
Mix all ingredients together in a bowl. Serve.

My opinion:
As I mentioned before this is my absolute all time favorite guacamole ever. If you want to up the spice level, add another serrano pepper. Delicious!