Jerk Double Pork Chop With Guava Bacardi Spiced Rum On A Sweet Potato Boniato Mash Topped With Drunken Raisin Fruit Flambé

Cooking Instructions

For the jerk pork chops:

In a mixing bowl combine, jerk paste, garlic, teriyaki, sesame oil, and mushroom soy and whisk together (this is the jerk marinade). Marinate pork chops for 3-4 hours or overnight. Sear the pork in a pan with butter, then finish in oven at 425° and cook approximately 18 _20 minutes or until desired temperature. Recommended temperature is medium at approximately 135°F internal.

For the sweet potato boniato mash:

Cook sweet potato and boniato in boiling water with the rinds from the citrus and the cinnamon sticks (tying the sticks with a string, for easy removal) until tender. Remove the citrus and cinnamon when sweet potatoes are done. Combine sweet potatoes and boniato with the juice, sugar, ground cinnamon, lemon pepper and mash. Puree in batches in a food processor until smooth*.

*Caution: remove plastic lid insert on your blender top and use a towel to cover blender when you puree. The steam will expand in the blender. .

For the guava Bacardi Spiced Rum sauce:

Sauté onions in butter until caramelized. Add rum and simmer for 3 minutes. Add guava jelly along with water and simmer 5 minutes, then add Pickapeppa sauce. Cool for 10 minutes, and then place in a blender until smooth.

For the drunken raisin fruit flambé:

Sauté fruit and raisins in a hot pan, make sure the alcohol flames off when you sauté the fruit.