BBQ Pork, Jamaica Jerk Yams with Curry Yogurt & Salad

I wish I could get my cat with a head cold to eat these Jamaica Jerk Yams. It would clear his head right out. This is a very easy meal to make and takes less than 20 minutes from start to finish.

Start with the yams. Turn oven to 450°. Take one yam and peel it. Slice it into 1/8 inch chips. In a baggie, put 1 TBSP of peanut or vegetable oil. Put the chips in the bag and shake it. In another baggie, put a couple tablespoons of Jamaica Jerk seasoning blend. Toss the chips in there and shake.  Lay out on a cookie sheet so they don’t overlap. The oven should be hot enough now to put them in to cook.

Now, slice off some pork from that roast from last night and toss in a nonstick saute pan with 2 TBSP of barbecue sauce. Reheat on medium low, stirring occasionally.

Now, Put about 3 TBSP or so of plain yogurt in a bowl and add curry powder to suit your taste. Start with 1/2 tsp and stir and taste test. Add another 1/4 tsp and so on. You could make up one small package of plain yogurt and store it. It keeps well and is good on cold macaroni in a salad.

Clean and cut up 2 leaves of romaine, cut 5 olives in half and toss on top with a bit of Greek Feta dressing. Put the BBQ pork on the plate, add the curry yogurt and pull the hot and done sweet potatoes out of the oven. Serve while nice and hot.

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Raspberry Liqueur Braised Roast Pork with Mushrooms Au Jus & Pesto Pearls

So I bought a pork shoulder blade roast yesterday. It was just $1.25 a pound for a 7 pound roast in the expiring bin, so I snared it and put a dry rub on it last night. How to do a dry rub, unwrap and wash the roast. Score the meat about 1/8 inch deep in a criss-cross of cuts about 1 inch apart. Rub the herb mix onto the meat and wrap in plastic wrap and refrigerate overnight.

  • 1 tsp salt
  • 1 tbsp Old Bay
  • 1 tbsp Oregano
  • 1 tbsp garlic powder
  • 2 tsp pepper

Put roast in roasting pan, add 1/2 cup of chopped onion and about 1 inch of water. Now to this you can add Worcestershire Sauce or Mustard or just about any old thing. However, I happened to have the remains of a bottle of Framboise Liqueur from St. George Spirits. That inch and half of liqueur has been looking at me disapprovingly for months, so I threw it in. It was a gamble, but I know pork loves fruit, so a good gamble. I can report that it was a winning gamble. It is absolutely luscious. I put it in a cold oven, turned it up to 250° and took a nap. Five hours later…

I put 1/2 cup of pearl barley in 2 cups of water and brought to a boil. I boiled it for 35 minutes and then added pesto mix. I am not above cheating and I have some Knorr’s Pesto Mix. Instead of making another pot to wash, I added it to the pearl barley about 5 minutes before done with a couple tbsp of olive oil.

Now, taking the roast out of the oven and setting it out to rest, I spooned a cup of the roast juices into a small saute pan and put in three mushrooms sliced thin. Saute for 10 minutes and it will be done when the roast is rested. Yummy!