This week if
Jamaican week, which I really don't know much about. I'm guessing this isn't
exactly traditional, but it was 50 degrees outside which felt like summer
compared to the polar blast of death that was this January, so I felt like
something summer-y. The pineapple guacamole is from here:
And I modified
the jerk seasoning from this recipe:
Makes 8
servings.
Pineapple Guacamole:
3.5 avocados,
peeled and chopped
2 pineapple
rings (see below)
2 cloves garlic
10 cherry
tomatoes, chopped (or ½ regular tomato)
1 habanero
pepper
2 tablespoons
chopped cilantro
1 tbsp lime
juice
Salt and pepper
Chop the top of
the pineapple off and use a knife to remove the peel with a knife. Cut into
rings about ½” thick. We’ll use two for the salsa, save the rest for other
uses.
Set a cast iron
skillet over medium heat and add the pineapple rings, the habanero and the two
garlic cloves (leave them in their husks). Cook everything until it starts to
brown, flipping to get color on all sides. The pineapples take the shortest
time, the garlic and pepper will take a bit longer.
Dice the toasted
pineapple and add to a large bowl. Remove the garlic from the husks and dice.
Add to the bowl. De-seed the habanero and finely dice. Add to the bowl.
Add the
avocados, diced tomatoes, cilantro and salt and pepper. Mash up the guacamole
with a potato masher. If you’re making the guac ahead of time, drizzle the lime
juice on top of the guacamole, then place a piece of plastic wrap flush on top
of the guacamole – this will prevent browning from oxidation.
Jerk Paste:
1/2 habanero,
diced
2 green onions,
chopped
2 cloves garlic,
diced
1 tablespoon
fresh thyme
1 teaspoon
allspice
1/4 teaspoon
nutmeg
1/2 teaspoon
pepper
1/2 teaspoon
salt
1 tablespoon
brown sugar
2 tablespoons
white vinegar
1 tablespoon soy
sauce
Add all
ingredients to a food processor and puree. Makes about ¼ cup.
Burgers:
2 lbs. ground
beef
4 shallots,
diced
8 tablespoons
cilantro, chopped
Jerk Paste
8 Hamburger buns
Mix all the
ingredients together in a bowl, then form into ¼ lb. patties. Cook on a skillet
or flattop grill on medium for 6 to 8 minutes, flipping periodically until
cooked well done. Toast the buns while you cook the burgers.
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