Cooking Session with Uncle Ben

Today Our Executive Chef Mr. Ben Goldberg will be cooking one of special recipes he created. It is his special Stuff Pork Loin with plantain, chorizo & herbs and calypso black bean sauce. This cooking session was the test to see if this meal deserve entry to our dinner menu.

So far it has earned it!!! The Guest as well as the staff enjoyed it. It was very delicious. It was heart warming to see Guest faces lighted up as they chew away. All you see it thumbs up and heads nodding in agreement.

STUFFED PORK LOIN with plantain, chorizo & herbs and calypso black bean sauce
PORK

4 to 5 lb boneless pork loin (use can use pork tenderloin)
juice of 4 oranges and 1 lime
2 clove crushed garlic
2 tbsp soy sauce
1/2 c pineapple juice

Trim pork, slice length ways to open and escallop
Place in open in bowl, and add rest of ingredients, mixing well
Cover and let marinate overnight, or at least 8 hours

STUFFING

2 chorizo (about 1lb) sausage (can substitute andouille sausage)
2 ripe plantain fine chopped
1/2 c sliced scallion
bread crumbs
chicken stock

Saute sausage in pan in little olive oil 2 minutes
Add plantain and sauté 2 minutes more
Add scallions and mix well 2 more minutes
Add bread crumbs and stock for form stuffing, let cool

SAUCE
1 tsp olive oil
2 cups cooked, drained and rinsed black beans
1 each red and yellow bell pepper diced
1/2 c sliced green onions
1 clove garlic minced

hot sauce to taste
1 tsp Worcestershire sauce

sugar to level heat
Saute peppers in oil couple minutes
Add scallions and mix well
Add black beans and mix well
Add stock and seasonings
Mash about 1/3 of the black beans
Add stock as needed to sauce consistency, season as needed

ASSEMBLY

2 tbsp olive oil
2 tbsp melted butter

Remove pork, drain and tamp dry
Layout pork and trim or escallop as needed
Place some stuffing along one edge, roll up and tie
Heat oil and quickly brown.
Remove and untie, brush with butter
Slice on angle per order, fan on pizza pan and bake @ 350 4 to 5 minutes to
tatse
Plate, top with sauce

By Ben Goldberg

Esther and Omega Cooking Session (March 10th) Dodgy Dock Grenada

Every Thursday at Dodgy Dock Restaurant and Bar, a cooking session is held for True Blue Bay Resort Guests. This week our cooks were Esther and Omega. They make a wonderful team at conducting the session. Our Guests are always smiling and laughing as they prepare the meal.

On this weeks menu for cooking class were Grenville Chicken with Creole plantain hash. This meal was created by our Executive Chef Mr. Ben Goldberg. He have being working with us for some months and he has brought a wealth of experiences and recipes.

We hope that you try this recipe and hope you enjoy!!!


Grenville Chicken w/ Creole plantain hash

Ingredients
2 tbsp soy sauce
Pinch of salt
1/2 tsp fresh thyme fine chopped
1/4 tsp ground ginger
1/4 tsp cayenne
pinch ground allspice
3 lb boneless chicken breast, trimmed & thin sliced
1 tbsp olive oil


Preparation;
Combine soy sauce, salt, thyme, ginger & allspice
Season chicken with mixture coating well
Heat oil in pan over medium heat
Add chicken to pan & cook until done, then remove from pan.
USE SAME PAN FOR CEOLE PLANTAIN HASH



CREOLE PLANTAIN HASHedients;
1 tbsp olive oil & 1 tbsp unsalted butter
1 1/2 cup rough chopped onion
1 cup chopped bell pepper
4 large ripe plantain chunked
1/2 tsp each salt & black pepper
1 cup rough chopped seeded tomato
2 clove minced garlic
2 tbsp fine chopped chive
1 tsp Caribbean hot pepper sauce (or to taste)
2 tbsp fine chopped shado benne (cilantro)
1/2 cup dry white wine


Preparation;
Heat oil & butter in pan over medium heat
Add onions, bell pepper & plantain
Season with salt & pepper, sauté for 2 minutes
Add tomato & sauté for 6 minutes more
Add garlic, mix well & cook until plantain is tender
Drizzle with hot pepper sauce & stir well
Sprinkle with shado benne & serve
Increase heat to high & deglaze pan with white wine, scraping pan, reduce by half.
Divide sauce over plantain

By Ben Goldberg