Infused.tv: CannaBites – Jerk Pork
wtih Ralph Peter Bryant
Cook/Writer/Mental Health Activist
The ideal way to cook jerk pork is the way it is done in Jamaica: low and slow over indirect heat on an outdoor grill, basting and turning every 20 minutes to prevent browning. It should take 2 1/2 – 3 hours to cook.
The “City Method” shown here is searing for marks over an electric grill and then putting it in the oven for 1-1/2 hours.
Don’t be scared of the charr on the pork – the sugars are caramelizing, which is what you want it to do. Basting will ensure the pork stays moist.
With either method, you are cooking until the pork reaches an internal temperature of 155 degrees.
CHARRED SWEET POTATOES
Parboil sliced sweet potatoes in a large pot of salted water until barely tender
Drain and season with salt and pepper to taste, then toss in a bowl with canna-honey and canna-butter until fully cooked.
COCONUT JERK SAUCE
Add 1/4 cup of the leftover jerk marinade, one can of coconut milk, and 1/4 cup canna-honey
Bring to a boil and let simmer for five minutes to thicken slightly
Strain through cheesecloth and serve
Infused.tv: CannaBites – Shrimp & Grits
wtih Ralph Peter Bryant
Cook/Writer/Mental Health Activist
Cook bacon until crispy. transfer bacon to paper towels and Reserve 3-4 tbsp of bacon grease
For the grits, bring three cups of chicken stock to a bowl and then whisk in the grits to avoid lumps. Cook to package instructions and then hold.
Add shrimp into the reserved bacon grease. Season with salt and pepper
Cook shrimp until pink. add 1/2 tsp old bay
Remove shrimp and juice. Add 2 tbsp of canna-butter. stir in 2-3 cloves of garlic, 3 scallions, 3 tbsp flat leaf parsley, cook the veggies til tender then add 1 tsp paprika, 1 tbsp Worcestershire sauce, hot sauce to taste, and 3-4 tsp lemon juice
While vegetables are cooking, add to the grits: 3 tbsp heavy cream, 3 tbsp canna-butter, 1-2 cups cheddar cheese
Add shrimp back into the veggie mixture. finish with some heavy cream and cook only until first boil