Over the weekend Noel and I cleaned the apartment and I found a cook book that I totally forgot we even had,
Seduced by Bacon by Joanna Pruess,thank you Mikey. If you read my first post you would know that I LOVE BACON!! So I went through the book and found a few recipes I wanted to try. The first one that caught my eye was on page 105; Jamaican Jerk Shrimp, Mushrooms and Tomatoes. I couldn't wait to try this out. Just a few weeks ago I bought some really nice Jamaican Jerk seasoning rub; Busha Browne's I think I only paid about $5 for it at my favorite store ever,
Russo's Market in Watertown, MA. When I got it I knew I needed it but I wasn't sure what I needed it for. Well obviously it was for page 105 in this book!!
So this recipe is wicked easy to do. Cut up about half pound of BACON in half inch strips. I used the double smoked bacon that Noel and I get every week at Russo's. It's so good but a little pricey, I am sure that regular thick cut bacon would work. Dice a large yellow onion, four ounces of shiitake mushrooms destemmed and thickly sliced. So need a side note and there will be a lot of these in posts to come cause Noel does not like mushrooms, Noel doesn't like a lot of things, she is a WICKED PICKY EATER! So I used less than four ounces of mushrooms and it still came out fine. Back to the meal you are going to need two large garlic cloves, minced, two pounds jumbo shrimp. Now I used pre-cooked from Shaws but that was because they didn't have raw jumbo shrimp. I hate the store in Lower Allston but it's close to my apartment and most of the time it's adequate. Now the next ingredient is Rum, that's right I know this is "the love of wine and cooking" but sometimes and, I can't believe I am saying this, but sometimes you don't need to cook with wine. Noel had seen
the Kraken black spiced rum in a store looked it up had ever since wanted to try it out so we went to a few of our local liquor stores and finally found it at the Wine Emporium on Columbus Street in the South End. It's actually reasonably priced rum and tastes pretty damn good, plus it has an octopus on the bottle and looks like the kind of bottle Black Beard would have drank from. Again, back to the recipe. Finish up with a 28 ounce can of diced tomatoes 3 teaspoons of Jamaican jerk paste, one teaspoon fennel seed (this recipe was great it allowed me to buy yet another spice for my kitchen. I LOVE when that happens) salt and fresh ground pepper and last quarter cup of fresh chopped cilantro. Oh how I LOVE the smell of fresh cut cilantro!!
Now time to cook. First take a shot of rum. Why not, it's been a long day hasn't it? You deserve a quick shot of rum. Take the bacon put it in a heavy casserole (I used my new favorite thing ever, my dutch oven) and over medium heat render half the fat. In words of Homer Simpson "agagagagaga bacon fat". After you have drooled over the bacon fat, add the onion, mushrooms, and garlic and saute until onion is slightly colored and make sure to stir this so nothing burns. By this time your kitchen smells great!! Add the shrimp over med-high heat and cook until pink on both sides turning over often. Now take another shoot of rum..... come on, why not? This is why we cook isn't it? Pour the 1/3 cup of rum and scrape the browned bits. Cook for about a minute or two just long enough to slightly reduce the liquid. Stir in the tomatoes, jerk paste, fennel seeds, salt and pepper and bring to a boil. Add in the cilantro and simmer for five minuets. Now your whole house should smell amazing!!
I served this with rice noodles to give it a more interesting look, and a quick brussel sprout/bacon mash. This is so easy to make. Cut up bacon in small pieces, render some fat off, add diced carrots and let cook for two maybe three minuets just enough to soften the carrots a little. Add the diced onions, diced celery and a little minced garlic and cook just until you can start to smell goodness. Now add the diced brussel sprouts. Cook for about five minuets and just before you think they are done I like to cover and let them steam for another minuet or two. This is an awesome side dish that I like to put with everything.
Since I cooked with Rum this time and not wine, I made a rum drink to go with our meal. This one was not only easy but quite tasty. Two ounces rum, one ounce amaretto and a splash of coke. When it comes to mixed drinks, I eye ball everything. An ounce is about a two second pour.
Serve the Jerk Shrimp and sauce over the noodles and plate the mash. Viola a meal that pirates and land lovers can both enjoy.
I marinated the pork chops overnight, then baked them to 150F. They came out amazing!!! Every bite was a mouthful of spicy, strawberry pork!! This has been my most favorite pork chop I've ever cooked!! Since the sauce had some major heat I knew I should have some sides that would help cool down the palate. I had some bacon in the frig so I grabbed the book Seduced by Bacon. This book is 178 pages of bacon love. I found two recipes that I know would help make this meal epic! First I found a brussel sprout, bacon and shiitake mushroom stir fry. Stupid easy to make and just out of this world good!! Peel the leaves off six brussel sprouts, cut up cup of baby shiitake mushrooms and 1/3 pound of bacon chopped up. Cook the bacon until the fat covers the bottom, add the brussel sprouts, then mushroom, last 1/4 cup soy sauce. YUMMY!!!!!! When we went to Russo's this week we got roasted corn and ricotta ravioli. I found a sauce a few pages later, a carbonara sauce. I've made a few before and they are real easy and this one was the same but it was bacon rather than pancetta. This sauce really went incredibly well with the ravioli. Bacon and corn is a marriage made in heaven!! OH I DO SO LOVE BACON!!!!