Caribbean Pork Stew with Plantains

Original recipe from Essentials of Slow Cooking.

 I decided to give this recipe a try.  The recipes are starting to branch out a little bit more to flavors and foods that I would have never given a chance.  I am so happy that I came across this recipe.  The Caribbean Pork Stew is amazing.  The flavors are excellent and the bananas add the final touch to this dish.  I wouldn't change a thing!

Ingredients:

3 tablespoons all purpose flour

Salt & Pepper

2 pounds boneless pork shoulder, cut into 1 inch pieces

1/4 cup canola oil

1 yellow onion chopped

2 cloves garlic, minced

1 teaspoon red pepper flakes,  it is very spicy, cut back if you don't like spicy!

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 bay leaf

1 1/2 cups orange juice

2 tablespoons dark brown sugar

3 firm, ripe plantains, or under-ripe bananas

In a bowl, stir together flour, 1 teaspoon salt and 1 teaspoon pepper.  Turn the pork cubes in the seasoned flour, shaking off any excess.  In a large frying pan over medium heat, warm the canola oil.  Saute until all sides are brown.  Add to slow coker.

Once done with pork, add onion and saute over medium heat until translucent.  Add all ingredients and stir until brown sugar dissolves.  Bring to a boil and pour over pork in slow cooker.  Place slow cooker on either high for 3 hours or low for 8 hours.  About 30 minutes before serving, add sliced plantains (I used bananas).  Serve over rice.

Tip:  If you find that it is too spicy for your liking, you can cool it down by adding some lime juice or a little bit of sugar.  Start with a teaspoon and go from there.

Butterscotch Apple Crisp

Recipe adapted from Back of the Box.

I love apple crisp, especially when it has a really crunchy topping.  This apple crisp recipe is excellent.  It incorporates butterscotch chips, to add a lot more flavor to this traditional dessert.  It is a great recipe for fall and I suggest trying it in place of a regular apple crisp.  Serve warm over ice cream.

Ingredients:

Apple Layer:
6 medium Granny Smith apples, peeled and thinly sliced
1 package Butterscotch Flavored Morsels
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon

Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 stick butter
1 cup chopped nuts (optional)
3/4 cup quick or old-fashioned oats

Preheat oven to 375 degrees.

Arrange apples in the bottom of a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.  Combine butterscotch, flour, brown sugar and cinnamon in a bowl.  Mix and distribute evenly over apples.  Bake for 20 minutes.

For topping, combine flour and sugar in a medium bowl.  Cut in butter with a pastry blender, two knives or a fork (I prefer using a fork, but this is up to you).  Stir in nuts and oats, sprinkle over the apple layer.  Return to oven for 35 minutes, or until top is golden brown and butterscotch layer is bubbling.

Gazpacho Salsa

Original recipe from Nordstrom Friends and Family Cookbook.

This is the topping on my favorite dish at the Nordstrom Cafe.  It is a very refreshing salsa that pairs very nicely with salmon.  Feel free to serve with tortilla chips as well. 

Ingredients:

8 plum tomatoes, cored, seeded, diced and strained

1 small cucumber, peeled, seeded, and diced

3 green onions, finely chopped

1/2 cup diced red onion

1 yellow pepper, seeded, deribbed, and diced

3 tablespoons red wine vinegar (I only had white balsamic, I liked the taste better)

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1/2 cup ketchup

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

Salt & Pepper

Combine all ingredients.  Make sure you chop up the pieces fairly small.  Salt and pepper to taste.

Refrigerate until ready to serve.  You may want to refrigerate for at least an hour to get the best flavor out of the salsa.