Made fresh! Really fresh with no paper wrapped around it!
So fast food done at home? Easy! When you bow to the advertising of Fresh tastes best, so why drive, waste gas and money? Do it yourself!
Last night was a pork tenderloin sub or hoagie if you will. Starting by making a rub of garlic, onion and brown sugar, the pork was grilled over coals, sliced and served on a French stick. Onions browned in balsamic and brown sugar and topped with homemade pickles and Swiss cheese. The trolls went wild.
20 minutes! Less time than getting in the car to pick up fast food and still warm, soft and juicy.
I like it hot. When I order chicken wings in a restaurant I bypass hot and go straight to suicide. I usually get disappointed with jalapeño peppers. They use to be hotter. I think they’ve been over processed in a marketing scheme. I hope it doesn’t happen to scotch bonnets.
Picking up a challenge from #gastropost for Caribbean style and having some scotch bonnets and pork tenderloin in the house I came up with this, Caribbean marinated grilled pork on toasted coconut rice with a mango pepper sauce. Hot enough to let you feel the burn but sweet enough to cool make you want more. After all, it’s all about balance.
The pork marinated in vinegar, oil, soya, honey, cinnamon, onion, all spice, and one blended down scotch bonnet for 4 hours. Grilled over the hot coals, then placed on a bed of coconut rice with toasted coconut on top. Another scotch bonnet was blended with a mango, honey, onion. oil and vinegar to add some additional sweet and hot heat.
Take a look at what you have in the house. Improvise and come up with your own creation.
Watched my friend Ted Reader on Breakfast Television in Vancouver this morning. You gotta love time shifting on TV. Cool, composed and professional as always. Ted, make sure you have sushi while you’re there!
So I’ve had some chipotle in adobo sauce sitting in the cupboard for a while trying to figure out how to use them. The one troll likes spicy but the other one doesn’t so my dilemma. I blended the chipotle with honey, lime and added a rehydrated Guajillo pepper. The pork tenderloin marinated in the saucy sweet and spicy bath for 4 hours and then was grilled over cherry wood. The accompaniment was a take on a Insalata Caprese replacing the mozzarella with avocado. Sour cream flavoured with lime juice and zest brought it all together.
The honey cut the spiciness and made both trolls very happy. Along with the tortilla chips that went on the plate.