iz St. John Tradewinds, December 14-20, 2009 Classic Caribbean Holiday Menu from Chef Jim McManus By Chef Jim McManus St. John Tradewinds Puerto Rican cuisine masters the preparation of pork. Anyone who has eaten Lechon (or whole roasted suckling pig) while visit- ing Puerto Rico can give testa- ment. The skin itself is a savory- sumptuous candy. This Christmas Menu was de- signed with the small Caribbean cottage or boat in mind. Everything can be done in a toaster oven, on a grill or stove top. The Glazed Pork Loin on the menu, while very different from Lechon, is none the less Puerto Rican inspired. The cabbage and potatoes are simply a Caribbean take on a classic European pairing of pork, cabbage and potatoes. Buen Provecho! Guava-Orange Glazed Pork Loin Roast with Braised Spicy Red Cabbage and West Indian Potato Stuffing Pork: * One 2-3 pound pork loin roast * 8whole garlic cloves blanched in boiling water for 2 minutes and peeled * 2 tablespoons jerk seasoning * 3 tablespoons vegetable oil ¢ 1 onion quartered * 3 carrots peeled * 2 red crisp apples peeled corded and cut into % inch wedges Glaze: * 2 cups guava juice unsweet- ened * 1 cup orange juice * ‘4 cup lime juice * 3 tablespoons Dijon mustard * 1 cup dark rum (Optional) * 1 cup chicken broth * 4 cup red onion * 2 cloves garlic minced Directions: Preheat oven 350 Glaze: Combine all of the glaze ingre- dients in a two-quart sauce pan and bring to a boil. Turn down to a simmer and cook until reduced down to 1 2-2 cups. This will take about 45 min- utes. Pork: With the tip of a sharp knife, make eight incisions in the pork EERERERERERE REA ERE IEEE OEE EOE PP hah babii his heehee Pio F ore P SPE SESE SERERESEERERER ER ERR ER ER ERR ER Em Em EEE RS Sponsor 2 Be A Pledgéd srersrsrererersrsrersrersrsrsrerersrersrersrsrersrersrersrerersrersrererersretens) Dress Up in Your fstererersrerererersrersrersrerererene. ss Fs BS 20 Admission BWestin Resort—Ballroom Se. Jobn School of the Arts Saturday, January 30, 2010 Dancer Dancer Dance Packets Available #For More Information—340.779.4322 Favorite Decade Outfit en Adults and chile? 57296 cogepererersperersrersrererersrsrererersrerererersrersrerersrersrerereretepeyens reterererererererersrersrererersrerersrerererersrersrererersrerens) St. John Tradewinds News Photo Courtesy of J. McManus Shipwreck Restaurant’s Chef McManus offers a Christmas menu designed just for the Caribbean. and push whole garlic into each incision. Liberally season roast with the jerk seasoning Do not be afraid of using too much. It is supposed to form a nice spicy crust that will work well with the natural sweetness of the glaze Heat oil in roasting pan and, using tongs, sear on all sides until dark brown. Line the bottom of a two-quart roasting pan with onions, carrots, apples and place the roast on top. The vegetables are your baking rack and add a nice flavor. Baste with glaze and transfer roast to oven for 20 minutes. Baste again, then roast for 20 more minutes Roast until thermometer insert- ed in the center reads 140 degrees Fahrenheit. The internal temperature will continue to rise another five to 10 degrees. LAST DAY DEC. 24, 2009 Store Hours: Mon. & Fri. 10am-2pm Tues., Wed. & Thurs. 10am-5pm Baste with the glaze and place pork on a large plate and tent with foil for 20 minutes before slicing. Add any pan juices to the remain- ing glaze and serve on the side. Braised Spicy Red Cabbage: ¢ 1 pound Red Cabbage cored and sliced 4 inch thick ¢ 1 red onions peeled and sliced Y inch thick ¢ 1 Grannysmith Apples peeled, cored and sliced % inch thick * 2 tablespoons unsalted butter * 2 tablespoons Valley Doll Hot Sauce * * '% teaspoon cinnamon * 1 bay leave * 2 tablespoons brown sugar * 4 cup red wine vinegar * 1 cup chicken broth * 1 teaspoon Salt * '% teaspoon black pepper Directions: Put all the ingredients in a large 340-779-8085 Lumberyard Complex, next to Frames of Mind stock pot and bring to a boil. Turn the heat down to simmer and cook uncovered for 35 to 40 minutes. The apples will totally disintegrate and give it some thickness. Taste for seasoning and adjust to your liking. *Valley Doll Sauce is optional, but for a true Caribbean flavor, you can purchase it at Shipwreck Landing St. John or via email at valleydoll5 1@hotmail.com. West Indian Potato Stuffing: * 2 local sweet potatoes peeled and cut into 2 inch pieces placed in water with lemon juice to keep from turning brown * 2 yams (state-side sweet po- tatoes) peeled and cut into 2 inch pieces * 1 russet potato peeled and cut into 2 inch pieces * 2 tablespoons olive oil * 1 each red pepper and green pepper seeded and diced ¢ 1 red onion peeled and diced * 2 teaspoons jerk seasoning * 2 Tablespoons brown sugar * 1 cup canned tomato sauce (Goya makes a good Spanish Style) * ‘4 cup raisins * 4 tablespoons butter Yo cup evaporated milk Salt and pepper to taste Directions: Boil or steam the potatoes un- til soft in the center when checked with fork. Check the local sweet potatoes as they are denser then the others. Heat olive oil in a sauté pan and add peppers and onions. Sauté un- til soft. Add jerk seasoning, brown sug- ar, tomato paste, raisins and cook until golden brown. This will take about 20 minutes. Add butter and milk, and stir to incorporate. Keep to the side, off the heat. Once the potatoes are soft in the center, drain completely and allow to dry for a minute. Place potatoes in a mixing bowl, mash and incorporate the onion and pepper mixture a little at a time to maintain a stiff con- sistency.