What to serve with Grilled Jerk Pork
I'm making a Grilled Jerk Pork with Curried Peach Relish (from epicurious.com) for Sunday night dinner but I'm stumped on what to serve as the vegtable side? Any suggestions? One person on epicurious recommended cheese stuffed grilled chili but I'm looking for something that is healthy.
why not grill some veggies?
or you could make some sauteed/fried cabbage (another typical side in jamaican restaurants)
If you can get ripe ones, my favorite thing to have with Jerked anything is fried ripe plantains. Figure on about 2/3 of a large plantain per person. Look for ones that have a deep yellow color with plenty of black on the peel. Peel and slice about 1/2 to 3/4 inches thick and fry in about 1/2 inch of peanut oil over medium heat. turn after a good brown crust starts to appear aroud the edges and underside, but be careful because they'll go from brown to burned in no time at all! cook until they crust on the other side and and drain on paper towels. Dust lightly with a shake of powdered ginger and ground cayenne. The most difficult part is to keep guests from "tasting" all of them before you serve them.
I hope that this is 'ok' to post. Here's a recipe for Caribbean Baked Beans that was sent in by a reader to Sunset magazine sometime in the 1990's. I can't find the recipe online anywhere and don't have the magazine, but just a written copy of the recipe from my mom. It is a favorite in my family, healthy and gets even better the next day. I've served it with a Mojito Jerk Pork before and it's also terrific with babyback ribs in a peach bbq sauce.
Caribbean Baked Beans
2 cans (about 15 oz) each black beans
1 can (8 oz) crushed pineapple in unsweetened juice
1/2 cup tomato-based barbecue sauce
1/2 cup chopped green onions
1/3 cup firmly packed brown sugar
1/4 cup finely chopped cooked ham
2 Tablespoons lime juice
1 Tablespoon minced ginger (I have found this is too strong, go lightly)
2 teaspoons dry mustard
Whole green onions
Rinse and drain beans; drain pineapple. In a 1 - 1 1/2 quart shallow casserole, mix beans, pineapple, barbecue sauce, chopped onions, sugar, ham, lime juice, ginger, and mustard. (If making ahead, cover and chill up to 2 days). Spray casserole with Pam. Bake bean mixture, uncovered, in a 375 degree oven until bubbling in the center, about 25 minutes; stir occasionally. Trim ends of whole onions; use onions to garnish beans.
per serving: 203 calories (13% from fat); 10 grams protein; 2 grams fat (0.7grams sat.); 35 grams carbo; 690 mg sodium; 11 mg chol. 14 grams fiber
Besides the rice and peas (red beans), fried plantain and steamed or sauteed cabbage (something like bok choy would be good also).
I don't cook with coconut milk any more so I usually substitute black eyed peas made in a dal-style with Indian spices (the usual ginger-garlic-cumin-coriander-red chili-clove and whatever else you might have on hand).