Sunday, January 16, 2011

bLIMEy, this stuff is good!

In the middle of a rainy, occasionally snowy, frequently gray Vancouver winter, I find myself longing for summer. So the other day I bought a bag of limes - I couldn't resist the bargain price of $2.00 for 7 - and today I went on a Caribbean kitchen vacation. As I sit eating the fruits of my labour, the sun has obligingly come out. So enjoy... as always, these recipes are minimim-fuss and maximum-delicious.

adapted from The Flat Belly Diet Cookbook
Serves 2

1 small pork roast, about 1.5 lbs
1/2 tsp salt
1/2 tsp pepper

For the spice rub:
3 scallions, minced (separate the white parts from the green parts)
1 canned chipotle pepper, minced (reserve 2 tbsp of the sauce from the can)
You can use any kind of hot pepper and put in as much or as little as you want. I like the smokey sweet flavour of chipotles and add just enough for a nice amount of heat.
1 tsp garlic powder
1 tsp ginger powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp ground thyme
2 tbsp lime juice
1 tbsp olive oil

Preheat the oven to 375 degrees.

Rinse the roast and pat dry with paper towels. Rub with salt and pepper.

Combine the white parts of the scallions and all the rest of the ingredients in a small bowl.

Mix well and rub all over the roast.

Cook for 45 minutes or until a meat thermometer inserted in the middle registers 155 degrees.

Let it rest 5-10 minutes and slice before serving with the salad.

For the salad:
4 cups arugula
1 cup mango, diced
1 avocado, diced
green parts of the scallions

1 tbsp lime juice
1 tbsp extra virgin olive oil
1 tsp honey
salt and pepper to taste

Toss together right before serving.


No comments:

Related Posts with Thumbnails