tasty tuesday: jerk pork cutlets, fresh corn polenta, roasted broccoli and carrots

Spanning the world on a single plate.

Spanning the world on a single plate.

And we are right back at you with a Tasty Tuesday that takes you all around the world with a little Jamaican, Mexican, and Indian/Mid East flavors. You gotta love it, right? The meal was a bit involved, taking over an hour to prep and cook, but it was certainly worth it. The fact that the meal involves working with multiple ears of fresh corn is where the time component comes in, as it had to be husked, cleaned, and hand grated to make the corn base for the polenta. But, fresh corn that is cooked in butter and its own “milk”? Very few things are better.

Let’s get down to business.

Jerk Pork Cutlets

Let’s start in Jamaica with a homemade jerk seasoning paste. There are any number of ways to skin this cat, as it were, but the necessary elements are Jamaican allspice and hot peppers. You can make it a rub or a paste, but I think the paste provides a more even flavor and better overall experience.

1 medium onion
4 cloves garlic
2 Habanero Peppers, seeded
1 Jalapeno Pepper, seeded
1 1/2 Tbls Jamaican Allspice, ground
1 Tsp cinnamon
1 Tsp cayenne pepper, ground
Dashes of cumin, salt, pepper, oregano, thyme

Place all ingredients in blender and add canola oil to emulsify. Blend until well mixed and spices are fully integrated. Pour over boneless pork chops to marinate, about 30 minutes.

After marination, heat a frying pan and melt 3 tbls butter. Scrape the paste from the chops and add the jerk paste to the pan. Cut the porkchops into cutlets, on a diagonal, and add to the pan. Cook about 4 minutes per side and reduce heat.

Polenta (Slightly altered Martha Stewart recipe, yeah).

12 ears corn, husked, cleaned
1 medium onion
4 cloves garlic
3 Tbsp butter
3 Tbsp Olive oil
1 tomato, chopped
5-6 basil leaves
1 1/2 cup whole milk
Salt and pepper to taste

Start by pulsing the onion and garlic together in a food processor until fine. Heat the oil and  butter until melted and add the onions and garlic. At this point, begin grating the corn with the fine side of a box grater into a large bowl. After the onions and garlic are sweating, add the tomato. Finish grating the corn, making sure to get all the kernals and milk. Add to the pot with the basil and milk. Stir occasionally while for about 30 minutes on medium low. Simmer until ready to serve.

Roasted Broccoli and Carrots with Curry

This one is simple.

Broccoli
Carrots
Olive oil to cover
Salt
Pepper
Curry Powder to lightly coat

Coat the veggies with the oil and spices, cook at 450 for about 25-30 minutes until browned and soft.

Put it all together and you have a wonderful, bright meal that hits a lot of flavor points. A great end of Summer/Early fall meal.

Enjoy!

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