We right in the midst of the busiest month of a bumper year at the inn so everyone is putting in some hefty hours to pull it all together. I was holding the fort today and in a spare 5 minutes put together a 'little' snack for the tribe [note to all: portion control has no consequence at the inn. There is at any one time between five to ten mouths to feed just counting family, staff and volunteers and any scraps [excluding pork] so straight into the piggie bucket].
SO, today I had the task of making 'Jerk' Pork, a Caribbean speciality and a favorite in North America and beyond. I had a veritable tankard of the stuff to play with and two fresh tenderloins ( from the store this time).
I cut up the pork into sizable chunks to stop them from drying up in the oven and squewered them onto wooden sticks, pre-soaked [as per the cedar planks to stop spontaneous combustion] and slathered them in a generous dollop of the marinade.
The fabulous Lorraine ( a fantastic chef in her former life and currently on a mission to transform the inn during her brief stay) took the camera and kindly documented the marinading. Below the two videos for your delectation!
Phase one:
I didn't stay for dinner as had to dash off home. I left the troop merrily feasting on the Jerk Pork and I had even whipped up apple pancakes for desert. I am bounding forward towards my goal of becoming a Domestic Goddess!
Above our wonderful Wooffers (http://www.wwoof.ca) : Lorraine, Cornelia, Rie and Isabella.
And in other news:
1. Mac is in the dog house... He was caught today trying to 'drown' a guinea hen. His new killing-technique involves chasing the Guinea Hens into the pond, then jumping on them in an attempt to kill them. He is a fearsome killer our Maccy. Here a picture of him looking 'starving' trying to sample the Jerk Pork. Hmmmm.
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