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.

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.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)



Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

Steps:

  • Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
  • Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

SPANISH PORK WITH CHICKPEAS



Spanish Pork with Chickpeas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servingss

Number Of Ingredients 13

2 bunches spring onions or scallions, halved lengthwise
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika (hot or sweet)
1 large pork tenderloin (about 1 1/2 pounds)
2 cloves garlic, thinly sliced
1 15-ounce can diced tomatoes, drained, juices reserved
1 15-ounce can chickpeas (do not drain)
1 cup jarred roasted red peppers, drained and sliced
1 tablespoon almond butter
1 teaspoon sherry vinegar or red wine vinegar
1 tablespoon chopped fresh oregano

Steps:

  • Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
  • Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
  • Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
  • Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.

Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 880 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 42 grams

THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS



The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 15

4 tbsp extra virgin olive oil (65 ml)
1/2 onion
1/2 green bell pepper
1/2 red bell pepper
5 cloves garlic
1 tomato
1 large potato
20 oz cooked canned garbanzo beans (570 grams)
1 tsp sweet smoked Spanish paprika (2.30 grams)
3 cups vegetable broth (710 ml)
1 bay leaf
2 slices baguette
1 cage-free organic egg
sea salt & black pepper
handful freshly chopped parsley

Steps:

  • Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
  • Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
  • After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
  • Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
  • Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
  • Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
  • After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
  • Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

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.

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

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