http://www.marthastewart.com/recipe/caribbean-pork-with-avocado-pineapple-salsa
It was super quick to make and tasted amazing. The combination of slightly sweet brown sugar and sharp cinnamon and cumin really gave it a unique flavor. It was incredibly moist and the pinapple avocado salsa was the perfect addition. I'm trying to figure out what else I can put it on. I think the answer is everything. I definitely want to try a modified baked chicken version of this sometime soon.
I served it with baked sweet potato fries sprinkled with Garlic Honey Lime seasoning from the Garlic Gourmay (http://www.garlicgourmay.com/). These people are local and their spices are amazing. Kenna and I picked up a few of their mixes at Shrimpfest this year and I use them constantly. Eric has a mild obsession with spices, even though he rarely cooks, so I stocked up. Seriously, they're a must try.
Bacon Hickory Rub - Excellent on eggs and apparently turkey burgers (per Kenna)
Garlic Jalepeno Rub - Perfect for grilling and kabobs
Honey Lime Rub - The only thing you need on halibut
Killer Cajun - Steaks love this. I definitely need to go back to New Orleans and take some cooking classes
Zesty Garlic Seasoning - This goes on anything and everything. Not kidding, pasta, chicken, popcorn, veggies. You name it, it'll make it yummy.
On a side note....is it odd that I dreamed about finding Clear Jel (a canning product that I have yet to locate) and was super excited about it? Hmmm, obsess much?
No comments:
Post a Comment