A couple of years ago, Jason and I went to Jamaica. We stayed at Sandals Negril, just the two of us. And we became quite enamored with Appleton Rum, which is Jamaican rum. On a cruise a few years ago, we sampled rum made in the Bahamas, Bermuda and Barbados; and of course we've had the American staple- Bacardi, which is Puerto Rican rum. But for our money, there is nothing like the Appleton :)
Jason and I both love to cook. We usually select a menu during the week and I get all of the ingredients before the weekend, so we capitalize on the family time :) When we picked this weekend's menu ~ Mojo Brined Pork Chops and Caribbean Rice & Beans for Saturday and Coconut-Pineapple Chicken Kabobs with Coconut-Pineapple rice for Sunday ~ we knew it would be a great weekend for Appleton!
Mojo Brined Pork Chops
For the brine:
1/2 c brown sugar
1/4 c kosher salt
2 c hot water
4 c ice
juice and rind from 2 oranges and 1 lime
4 bone-in pork chops
For the rub:
2 tbsp. paprika
1 tbsp. dried oregano
2 tsp. ground cumin
1 tsp. pepper flakes
For the salsa:
1 tbsp unsalted butter
1 tbsp olive oil
1 Braeburn apple, cored and sliced
2 plantains, peeled and sliced
1/2 c cider vinegar
1 small can mandarin oranges
Dissolve sugar and salt in hot water. Stir in ice and citrus juices and rinds. Submerge chops and refrigerate for 1-2 hours.
Preheat grill to medium high heat. remove chops from brine; pat dry.
Combine spices for rub. Coat both sides of chops. Grill chops, covered until an internal temp of 145 (about 3-5 min on each side). Allow to rest 5 minutes.
Melt butter with olive oil in large saute pan over med heat. Add apple and plantain. Saute 2-3 minutes. Deglaze pan with vinegar and sugar. Simmer 3-4 minutes, stirring in orange segments.
Serve over grilled chops :)
Caribbean Rice and Beans
1 c. converted white rice
1 tsp. minced garlic
1/2 tsp cumin
pinch of cayenne pepper
1 tbsp olive oil
1 can red kidney beans, drained
1/4 c low sodium chicken broth
sliced scallions
Cook rice according to directions.
Saute garlic, cumin & cayenne in oil over med. heat for i minute. Stir in beans and broth. Bring to a simmer and cook 4-5 minutes.
To serve, top rice with beans and garnish with scallions.
(I forgot the scallions :( I always forget the garnish.)
