Calypso Pork N Garbanzos Recipes

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ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS



Rosemary-Garlic Pork Chops with Chickpeas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 center-cut bone-in pork rib chops
(3/4 to 1 inch thick; 10 ounces each)
1/4 cup extra-virgin olive oil
1 teaspoon finely chopped fresh rosemary, plus 2 sprigs
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 19-ounce can chickpeas, drained and rinsed
6 cloves garlic, smashed
1/2 cup sliced jarred roasted red peppers
1/3 cup low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
  • Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
  • Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

CALYPSO PORK 'N' GARBANZOS



Calypso Pork 'n' Garbanzos image

Cutting onion and sweet pepper in two different ways to combine in two different dishes is one secret to speedy prep time, reports Ellen Burr of Los Angeles, California. "I can prepare both an entree and a tasty vegetable side in little time, with little effort," she says. TIP: To round out the meal, serve over rice or with crusty bread.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound pork tenderloin, cut into 1-inch pieces
1 tablespoon chili powder
3 tablespoons olive oil, divided
1 cup julienned sweet red pepper
3/4 cup chopped onion
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup salsa
1 teaspoon salt

Steps:

  • Place the pork in a large bowl; sprinkle with chili powder. Drizzle with 1 tablespoon oil; toss to coat. In a large skillet, brown pork in remaining oil over medium heat for 5-6 minutes or until no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and onion for 3-4 minutes or until crisp-tender. Stir in the beans, salsa, salt and pork; cook for 3-4 minutes or until heated through.

Nutrition Facts : Calories 362 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein.

ROAST PORK CALYPSO



Roast Pork Calypso image

This Caribbean recipe (from Jamaica) is from the alleasyrecipes.com website. The recipe introduction states that it's traditionally served with corn muffins or Cornmeal Coo-Coo and Christophene au Gratin (a tropical squash/chayote dish).

Provided by Northwestgal

Categories     Pork

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

5 -6 lbs lean pork loin, preferably center cut
2 cups chicken stock
1 cup light brown sugar
2 tablespoons dark rum
2 teaspoons garlic, finely chopped
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 medium bay leaf, crumbled
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup light rum
2 teaspoons arrowroot (dissolved in 1 tablespoon cold water)
3 tablespoons fresh lime juice

Steps:

  • Preheat the oven to 350°F With a sharp knife, lightly score the pork loin by making diagonal cuts 1/4 inch deep at 1-inch intervals on the fat side. Place the pork scored side up in a shallow roasting pan just large enough to hold it comfortably.
  • If you prefer to use a meat thermometer, insert it into the loin after you have scored the fat side. Be sure the tip of the thermometer does not touch any fat or bone.
  • Roast the loin in the middle of the oven for 1 hour, or until the pork is golden brown. Remove the pan from the heat and transfer the loin to a cutting board or platter. Skim the fat from the juices in the pan, pour in the stock, and set the pan and its liquid aside.
  • With a large mortar and pestle or in a small bowl with the back of a spoon, mash the brown sugar, 2 tablespoons of dark rum, garlic, ginger, cloves, bay leaf, salt and pepper to a smooth paste. With a metal spatula or your fingertips, spread the paste evenly over the scored side of the pork.
  • Return the loin to the pan scored side up and roast in the middle of the oven for another 30 minutes, or until the surface is crusty and brown. (The thermometer should reach a temperature of 160°F to 165°F.).
  • Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving.
  • Meanwhile, slowly warm the light rum in a small skillet over low heat. Off the heat, ignite the rum with a match, then slide the skillet gently back and forth until the flames completely die out.
  • Bring the liquid remaining in the baking pan to a boil over high heat. Give the arrowroot-and-water mixture a quick stir to recombine it, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily.
  • Remove the pan from the heat and stir in the flamed rum and the lime juice. Taste for seasoning and pour the sauce into a heated bowl or sauceboat.

Nutrition Facts : Calories 1000.2, Fat 37.5, SaturatedFat 13.6, Cholesterol 308.9, Sodium 732.8, Carbohydrate 41.1, Fiber 0.2, Sugar 37, Protein 110.5

ROAST PORK CALYPSO



Roast Pork Calypso image

My mom used to cook a pork roast while we were at church on Sunday's. This is a "new" version of a family favorite.

Provided by Lynette !

Categories     Roasts

Time 2h45m

Number Of Ingredients 13

5 1/2 lb pork loin roast
2 clove garlic, crushed
1 tsp salt
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp black pepper, freshly ground
2 bay leaves, broken into pieces
1 1/2 c chicken broth, divided
1 c dark rum
1/2 c brown sugar, firmly packed
1/4 c lime juice
1 Tbsp cold water
2 tsp cornstarch or arrowroot powder

Steps:

  • 1. Score the fat on the pork loin roast in a diamond pattern.
  • 2. Combine the crushed garlic, salt, ginger, cloves, and freshly ground pepper in a small bowl. Rub the spice mixutre into the scored fat on the roast; sprinkle with the bay leaves.
  • 3. Pour 1/2 cup chicken broth and 1/2 cup rum into a shallow roasting pan. Place the roast, fat side up, on a rack in the roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch fat or bone. Bake at 325 degrees for 1 hour and 15 minutes.
  • 4. Combine the remaining 1/2 cup rum, brown sugar, and lime juice in a small bowlp stir well. Baste the roast with the rum mixture, reserving any remaining rum mixture. Bake an additional 1 hour and 15 minutes.
  • 5. Remove and discard the bay leaves. Transfer the roast to a serving platter. Set aside, and keep warm.
  • 6. Add enough remaining 1 cup chicken broth to the remaining rum mixture to make 1 1/2 cups. Pour the liquid into a small heavy saucepan, and cook over medium heat until thoroughly heated. Combine the cold water and cornstarch; stir well. Stir cornstarch mixture into the broth mixture, stirring constantly. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Serve roast with the sauce.

ROAST PORK CALYPSO STYLE



Roast Pork Calypso Style image

Categories     Ginger     Pork     Roast     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 27

Roast Pork
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
2 3/4-pound pork tenderloins
Sauce
1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice
Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley
Black Bean, Heart of Palm, and Corn Salad
1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

Steps:

  • For Roast Pork:
  • Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
  • For Sauce:
  • Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
  • Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

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