Cuban Style Roast Pork Chops
4 boneless pork loin chops
2 TBSP oil of your choice
Salt and Pepper to taste
1 TBSP C&C Cuban Spice Blend
Preheat an oven to 400F. Lightly oil a baking sheet.
In a small bowl mix together oil, salt, pepper and C&C Cuban Spice Blend. Season all sides of the pork chop with this mix. Place seasoned pork chops onto the prepared baking sheet.
Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 F. Serve hot.
Banana Lime Jam
3 very ripe bananas
1 C&C Kaffir Lime Leaf
3/4 cup brown sugar
Juice of 1/2 a lime
3 TBSP water
Pinch of salt
Mash bananas with a fork. Combine all ingredients, including C&C Kaffir LimeLeaf, in a pot and bring to a boil.
Simmer on medium-low for 15 minutes. Remove lime leaf and let cool. Try served on freshly toasted bread with peanut butter.
Italian Spice Fries
6 or 7 Idaho or Russet potatoes peeled and sliced into French fry sized strips – soaking in cold, salted water
4 TBSP olive oil
1 TBSP C&C Italian Blend
2 cups grated Romano or parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Preheat the oven to 400F.
Drain potatoes and pat dry with paper towel. Spread onto a baking sheet in a single layer. Drizzle with olive oil.
Sprinkle potatoes with C&C Italian Blend,cheese and fresh parsley on top.
For extra crispy fries,scatter 4 TBSP of butter around potatoes.
Bake until potatoes are golden brown, about 45 minutes. Flip fries and rotate pan half way through.Season with salt and pepper to taste.
Corn Galette (Pie) with Zucchini, Thyme, and Goat Cheese
1 TBSP olive oil
1 medium shallot, minced
1 medium zucchini, cut into 1/4-inch cubes
Salt and black pepper
2 tsp Dijon mustard
2 cups fresh corn kernels (3 or 4 ears)
1 tsp C&C Thyme leaves
3/4 cup fresh goat cheese, crumbled
1 pie crust, thawed if frozen
Heat oil in a large frying pan over medium heat, add the shallot and sauté 2 minutes. Add the zucchini and season with salt and pepper. Cook until the vegetables are tender, 4 to 5 minutes. Remove from the heat and stir in the corn kernels and thyme leaves.
Transfer the mixture to a bowl and let cool to room temperature then mix in goat cheese. Arrange a rack in the middle of the oven, heat to 400F. Line a baking sheet with parchment paper.
Roll the dough out on lightly floured work surface to a round about 12 inches. Transfer it to the baking sheet. Spread the mustard on the dough. Spoon the filling evenly leaving a 1/2 inch border. Gently fold the edges of the dough over the filling being as fancy or as plain as you like. Leave the centre open.
Bake until the crust is golden-brown, 30 to 40 minutes. Let cool at least 5 to 10 minutes before cutting into wedges and serving.
Greek-Style Tuna Salad
2 cans oil-packed tuna, drained
1/2 cup halved cherry or grape tomatoes
1/2 cup peeled, diced cucumbers
1/2 cup chopped orange bell peppers
1/2 cup yellow beans, sliced legnthwise
1/4 cup shredded fresh spinach
1/4 cup pitted, chopped kalamata olives
1 TBSP C&C Greek Oregano leaves
3 TBSP coarsely chopped fresh parsley leaves
2 TBSP olive oil
1 TBSP freshly squeezed lemon juice
Salt and Pepper to taste.
Place all the ingredients in a medium bowl and gently stir to combine. Taste and season with salt and pepper as needed.
This recipe could easily be altered to add most any other veg you have this time of year. A great saying is “if it grows together it goes together” – so almost any combination of veg purchased locally is going to be fantastic with the herbaceous oregano, rich olive, tuna and oil and zesty lemon.
Sweet Potato and Chicken Fajitas
2 TBSP olive oil
1 clove garlic, minced
1/2 TBSP C&C BBQ Salmon Blend
1 large sweet potato, peeled Salt and Pepper
2 chicken breasts, cut into 1/2 inch wide strips
8 to 10 small flour or corn tortillas
2 medium bell peppers, thinly sliced
1 medium sweet or yellow onion, thinly sliced
Juice of 1/2 a lime
Heat oven to 475F. Cut the sweet potato into strips the same size as the chicken. Place the potato and chicken in a bowl and toss to coat oil,garlic, salt, pepper and C&C BBQ Salmon Blend. Transfer to a large baking sheet and spread into an even layer. Roast on the middle rack for 10 minutes.
Carefully remove the hot baking sheet from the oven, flip the sweet potatoes and chicken, and push to one half of the baking sheet. Add the bell peppers and onions to the other half of the baking sheet and spread into an even layer. Place the baking sheet back on the middle rack. Roast until sweet potatoes are tender and chicken is cooked through, 12 to 15 minutes more.
Drizzle veg with lime juice, toss to combine with chicken. Serve with the warmed tortillas, lime, salsa, guacamole, sour cream and cilantro.
A traditional Jamaican dessert, Blue Drawers are traditionally made with banana leaves over an open flame which gave the filling a blue tint.
Jamaican Blue Drawers
2 cups cornmeal
1/2 tsp salt
3/4 cup brown sugar
1 tsp C&C Mixed Spice
1/4 cup raisins
1/4 cup shredded sweetened coconut
1 1/2 cups coconut milk
1 tsp vanilla
banana leaves/aluminium foil
Mix all dry ingredients and grated coconut together. Add coconut milk and vanilla, and mix well. Place about 1/2 cup of mixture into the banana leaf or foil. Fold up the sides to make a secure parcel. Tie with banana bark or string.
Cooking Method # 1
Drop into boiling water. There should be enough water to cover the parcels. Simmer for about an hour.
Cooking Method #2
Cook package on the BBQ over a medium, indirect heat for 45 minutes until the inside has set.
Cooking Method #3
Cook in an oven preheated to 350 degrees for 45 minutes until the inside has set.
Remove banana leaves (or foil) before eating.