USVI-On-Line

ok I'm going off the shrimp path here. this is what we have marinating in the fridge right now.

1/2 c orange marmalade
1/2 c soy sauce
2 tbsp creole mustard
a few splash's of Jerome's
2 heaping scoops SJT Jerk Spice
1 bottle dark beer (today it's a Saranac Bock)

I have some pork chops sitting in this now, waiting to hit the grill later tonight.

Coden wrote:Wow!! Thanks for the awesome recipes...we will be having shrimp for dinner tonight!! We are headed to Sam's here in a bit and I've just added shrimp to my list.

Frozen shrimp has gotten to be cheap enought that we keep it in the freezer for last minute meals. It defrosts in 10 minutes in cold running water. We keep Zatarain's gumbo and jambalaya mix in the pantry; they're pretty good.

Cheers, RickG

mary beth wrote:ok I'm going off the shrimp path here. this is what we have marinating in the fridge right now.

1/2 c orange marmalade
1/2 c soy sauce
2 tbsp creole mustard
a few splash's of Jerome's
2 heaping scoops SJT Jerk Spice
1 bottle dark beer (today it's a Saranac Bock)

I have some pork chops sitting in this now, waiting to hit the grill later tonight.

Yum! We need some food sex pictures of the results!

here's a preview

here they are in action. they smell devine!

Those look great Marybeth. I may have to make them this week.

I don't have pictures but I made Turkey burgers this week with Trinadad Charlies hot sauce and crusted them in Cruz Bay grill rub. Yummmmmy.

they were delish I must say. I made little slits in the pork so that all the flavors went all the way through. YUM

Tasty!

Okay, it's bad enough that you make me long to be on St. John but now this forum is makng me hungry too!!!

Thanks for the great recipes, I will have to restock at Ruth's in April. All I have left is some grill rub and Blind Betty hot suace. I can't wait to try the shrimp recipe. Reminds me of something I used to have in New Orleans.

Can I play?

Rick, I promise I'll take pictures next time (what a great idea!)

Augies Sweet Pork Tenderloin:

Pork tenderloin(s) (they come in packages of two at my local supermarket)

Apple Juice (one quart - any old store brand will do)

Head of garlic

Using an injection syringe, inject tenderloins with apple juice, as much as they will hold, them put them in a zip loc bag, cover with apple juice and let stay in the meat bin overnight, or for as long as a couple days.

The morning I plan to cook them I make the rub. Last time I used brown sugar, cinnamon, cloves, granualated garlic, pepper, and ground ginger.

Rub both tenderloins, coating them well, then wrap them individually in plastic (saran) wrap and put them back in the refrigerator.

I cook mine on a cheapie charcoal water smoker, but you can use a kettle grill by cooking with indirect heat over a water pan as well.

Half an hour before you put them on to cook soak a handful of wood chips (I use apple if available) in water.

At this time take the tenderloins out, coat them with the rub again and re-wrap them.

Pour the remaining apple juice in the water pan, add peeled cloves of garlic, and if there's still room, some more water.

Create a pouch of heavy duty aluminum foil and put the drained wood chips in it. After sealing the pouch closed, poke a lot of holes in it, top and bottom.

Put the pork on the grill,toss the perforated pouch directly on the coals, put the top on, and drink beer for three hours (although you may want to remember to make the side dishes during that time also).

Take the tenderloins off of the grill and immidiately wrap them loosely in aluminum foil.
During the next fifteen minutes get everything else ready to go, then unwrap, slice, and enjoy!

Sounds tasty. I like apple juice as an injection. I like to add a little salt curing salts to firm up tenderloins too.

We need pictures - more food porn!

Cheers, Rick

Rick

Between, the cooking, the beer making, your organizational skills and sense of humor, why dont you have your own show on the Food Network? Forget Emeril, you have him beat, BAM!!!!

Sounds great, Augie! thanks for the recipe!

I agree with Rick. Inject those babies with AJ and they'll have a nice flavor and stay very moist. Also, try adding a little finely ground coffee to the rub. It adds a slight pungency that is a great compliment to the sweet.

So how's that cookbook coming! I will pay! Hubby cooks in this house and he isn't on the forum until right before we go. He says it just frustrates him.

Cat, I'll trade you a visit to Lafayette! I have on my list of things to do for my web site a recipe section. I want to go to El Sidos!

Not all of my recipes are STJ appropriate. My chili recipe just takes too much time. The barbecue recipes don't work on a gas grill. The only thing I cook that takes much time at all are pommes frites. Salt fish fritters are fun, but the salt fish I can find on island is usually rather, errrrr, sturdy? The last time I made that I had to boil the fish for about 90 minutes. Good salt cod just takes a soak in a couple of changes of water. I'm going to take pictures the next time I make some of the standards...

Cheers, Rick