Caramelized Potatoes with Jamaica Jerk

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Boil a dozen small new potatoes until fork tender. Let cool.

About 15 minutes before serving, heat a pan on medium. Add 3 tablespoons of sugar and let melt and start to brown. When the sugar is brown, add 1.5 tbsp of butter and 1/2 tsp of salt. Mix them together, keep the heat low. If it gets to high they start to separate. Drop the potatoes in the caramelized syrup and  heat the potatoes thoroughly, about 7 – 10 minutes.

Turn repeatedly so the potatoes are completely coated. Before serving, sprinkle a couple teaspoons of Jamaica Jerk seasoning over the top, stirring and rolling the potatoes around so they are completely coated.

 

Earl Grey’s Roast Pork with Root Vegetables

Roast Pork with Earl Grey Crust and Roasted Vegetables

Winco had roast pork for $1.66 per pound, so it seemed like a good time for pork roast. While trying to decide what to serve with it, I came across a recipe for Earl Grey-Crusted Pork Loin with Fennel and Apples. I didn’t have a pork tenderloin and wanted to use some dried cherries, not fresh apples. I like raw apples better than roasted ones, but I thought the recipe gave me something to work with.

I preheated the oven to 450°. I cut one small yellow onion in slices and lined the bottom of my paella pan which doubles as a roaster for me. I cut the tops off four Earl Grey tea bags and poured them out onto my cutting board. I added 1 tsp of salt and a tsp of pepper and mixed them together and then I rolled my pork roast in it. It was a three pound roast and was completely coated by the tea, salt and pepper blend. I have never seen anything stick so completely or so well as this tea, it was much easier than doing a pepper coating.

I stuck the roast in the oven and let it cook at 450 for 20 minutes. Meanwhile, I peeled and cut 1 yam, 1 turnip and 2 red potatoes into chunks about 1 inch square or so.

Now it was time to take the roast out and add the vegetables. I added  1 TBSP of olive oil to a small bowl, added some salt and pepper and 2 cloves of chopped garlic. Then a handful at a time, I tossed the root vegetables in the oil to coat them and then spooned them into the pan around the roast. I added a handful of dried cherries at the end, putting them into the oil, salt and pepper first as well.

I put the roast back in the oven at 350° for 40 minutes. I checked the temp and it was 140° which is what I wanted. I removed the roast to rest for 15 minutes and put the veggies back in to finish cooking. I turned it up to broil for the last 5 minutes just to get a nice dark brown crispiness on a few of them.

The vegetables were magnificent as roast vegetables always are. The juice from the onions and the pork blended with the dried cherries for a delicious liquid that the vegetables drank up. The real revelation, though, was the pork. The Earl Grey’s sweet and tart bergamot flavor permeated the meat, but with delicacy so it was not overwhelming at all. it was extraordinary, so delicious and so fragrant. I will definitely make this again. After all, it turned a $1.66 per pound cheap roast into something fit for fine dining.

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Caramelized Potatoes and Roasted Corn

When I saw the baby red potatoes at the grocery store I knew immediately that I was going to make caramelized potatoes. I know, doesn’t it sound disgusting? But it’s not! The caramel coating is so thin and light and with the hearty herbs, the contrast in flavors is amazing. There was some yellow corn on the cob and I know it’s not in season so it wasn’t really appropriate for anything but roasting. The thing is, roasting veggies taste better if you use veggies that are beginning to get a bit old, so out of season, been on a ship for a week corn is fine for roasting.

I first started the potatoes boiling. Even with the baby potatoes it’s going to take a good 20 minutes to get them nice and tender. I cooked twice as many potatoes as I planned to caramelize because I had plans for lunch the next day.  Then I sprayed the corn with PAM olive oil spray and tossed it in the oven at 475 to roast. Then I took a little break and put some herbs in a bowl. I used dry oregano,  dry parsley, salt, pepper and a dash of dry mustard and just mixed them up.

Time to start the steak.   I put about a tsp of olive oil in the pan, brought it up to medium high heat and put the steak on. Adding some salt and pepper, I let it cook.  Seven minutes on one side and 3-4 on the other and it’s done. I took it off to rest and went to finish the potatoes, putting them in a strainer to drain off all the water.

Now for the caramel, I added 1 tablespoon on butter and melted it in a medium high skillet. Then I added two tablespoons of sugar and let it melt and brown, turning to caramel. Tossing the baby potatoes in the skillet, I swirled them around until they were all coated and then tossed the herb blend in the skillet and kept swirling. It got a bit uneven, thanks to me being just a bit slow in adding them. They still tasted wonderful.

After I put the steak and potatoes on the plate, I grabbed the corn out of the oven and voila! Everything was tasty and delicious and now I wish I had bought twice as many baby potatoes.