Jerk Pork from Jamaica

This time of year is perfect for firing up the old BBQ and giving the kitchen a rest. There's something about the charred tips, the grill marks and the aroma of meat on a grill outdoors that whets the appetite and easily becomes a habit all summer. The health benefits of eating this way are not to be dismissed but this coupled with a huge repertoire of marinades and rubs can sustain us and make entertaining so much easier and a lot more fun... Whenever I have a protein to work with, I identify the dish I want to create and its country of origin, whether it be Thai, Mexican, MiddleEastern, Indian, a simple pepper encrusted steak or Jamaican Jerk. Then, the next step is to find the sides that best suit it, prep the ingredients and wait until dinner time. BBq's are team efforts. I delegate without batting an eyelid and every one marches to my tune or they eat the piece that got stuck, charred or cooked unevenly! It works like magic and my team of busy bees set the table complete with steak knives and hot sauce. Even a salad shows up with large clumsy chunks of cucumber and a butchered tomato. But it works.

Recipe for Jamaican Jerk Pork:

3- 4 pork filets trimmed, rinsed and patted dry

6 cloves garlic

1" piece of ginger

salt to taste

1 tbsp hot sauce

2 tbsp oil

combine together in a food processor:

1 tsp onion flakes

2 tsp fresh thyme leaves

1 tsp Allspice

1/2 tsp nutmeg

1/2 tsp cinnamon

1 tsp sugar

1 tsp pepper

1 tsp cayenne pepper

1 scallion

1. Grind all the ingredients to a paste, rub it into the pork and allow it to marinate in it.

2. Heat the grill and cook the meat on each side till golden on the outside and cooked on the inside.

3. Serve hot with sides of salad,baked sweet potato, slaw or corn on the cob.