JBug's Kitchen Antics: Miami Spice

08/30/2010

Miami Spice

The big guy kept me safe and out of the kitchen yesterday - hey, there's been a run on ice and BandAids the last couple of days so he's really thinking about the budget too. He did absolutely all the cooking and waited on me hand and foot - literally. He even did all the clean up too - there's no way he was letting me anywhere near a knife.

Last night's dinner was inspired by a cookbook the big guy brought back from the Sunshine State on his last visit there. The book "Miami Spice" is loaded with specialties celebrating the new Florida cuisine including treats from Latin America, Cuba and the Caribbean.

Cubans love their pork and this shoulder roast spent 24 hours marinating in a Mojo made of copious amounts of garlic as well as orange, lemon and lime juice before it hit the heat. A slow roast outside on the barbecue resulted in extremely moist, tender and absolutely delicious slices of meat with a pleasant tangy citrusy finish. Accompanied by some Florida Slaw loaded with shredded cabbage, bell, poblano and jalapeno peppers, carrot and mango in a creamy orange flavored mayonnaise along with some traditional Tostones (fried, mashed green plantains), dinner was relatively healthy, definitely flavorful and a perfect end to a rather long week.

Cuban Style Roast Pork (Lechon Asado)

3 to 4 pound pork shoulder or loin of pork

15 cloves garlic, minced

2 teaspoons salt

2 cups fresh orange juice (about 4 oranges)

1 cup fresh lemon juice (about 5 lemons)

1 cup fresh lime juice (6 to 8 limes)

1 medium onion, finely chopped

1 teaspoon oregano

2/3 cup olive oil

Combine garlic, salt, citrus juices, onion, oregano and olive oil in a large zip top container. Add pork and marinate overnight. Preheat oven to 325. Place pork and some marinade in a roasting pan and roast until internal temperature reaches at least 155 degrees. Spoon marinade over roast as needed. (Alternatively, slow roast in a disposable foil pan on the barbecue over indirect heat for approximately half an hour per pound or until meat thermometer registers a minimum of 155). Let roast sit for 10 minutes before slicing. Download Cuban Style Roast Pork

Florida Slaw

Dressing:

1/3 cup mayonnaise

1/4 cup sour cream

1/4 cup orange juice concentrate

2 tablespoons rice wine vinegar

2 tablespoons fresh lime juice

salt and pepper to taste

5 cups thinly shredded cabbage

1/2 cup shredded carrots

1/2 yellow bell pepper, thinly sliced

1 poblano thinly sliced