... come on, you know the John Denver song. Anyway, Radar is wearing his new UWV outfit for two reasons. First is that Abuelito Tribi came back to visit today and also, Tio Miguel will be attending UWV as a freshman next fall. But Abuelito wasn't our only guest to arrive today... my dear friend Serena came all the way from Seattle to meet the star of this blog!
And now that Serena's beautiful daughter Meme is about to turn 17 and is only a year away from leaving Serena in an empty nest, I think her visit has tempted her to start anew... Marty, are you ready for diapers and spit up again?
Then, as we do with everyone who shows up on our doorstep, we were off to the beach.
CARIBBEAN JERK SPICY SPICE RUB
(Makes a little more than 1/2 cup)
2 tablespoons dried minced onion
1 tablespoon onion powder
1 tablespoon garlic powder
4 teaspoons crushed dry thyme leaves
2 teaspoons salt
2 teaspoons ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
1 tablespoon sugar
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon hot pepper flakes
Olive oil for rubbing
In a jar with a tight fitting lid, shake together all the spices and seasonings. Use between 1 and 2 tablespoons of the mix for each pound of meat. But really you can just add as liberally or conservatively as suits your taste, for either a light dusting or a thicker crust.
You can use this rub for pork chops, chicken, catfish or jumbo shrimp (or pretty much anything). Pat the meat dry and rub with just a little olive oil, then either roll in spice or sprinkle spice over the meat. Grilling is my favorite method, but you can bake or pan fry.
Store the left over spice in a tightly covered jar at room temperature and it should keep its kick for a good month.
So go ahead... be a Caribbean Jerk!!!
Lots of love,
Titi and Radar
PS - Just in case you needed another reminder of how much my little monkey has grown.