Hello. I'm writer Antoinette Beard/Sorelle Sucere. Welcome to my blog, which is dedicated to all the loving, intelligent, brave, wise, strong, gentle, kind, sweet-and-geeky, humble-and-patient, --- whether they have hands, paws, hooves, wings, fins, or even, --- yes, flippers, --- and to all eager readers and hard-working authors, everywhere. ;)
Meanwhile...
I love all creatures. I consider them, all of them, to be sentient beings... I write thrillers, fantasy, mysteries, gothic horror, romantic adventure, occult, Noir, westerns and various types of short stories. I also re-tell traditional folk tales and make old fairy tales carefully cracked. I'm often awake very early in the morning. A cuppa, and fifteen minutes later I'm usually writing something. ;)
Tuesday, March 15, 2016
***Piraty Cooking: Modern Style Stove Top Jerked Pork...
4 lbs. pork, with the skin, if possible
1/2 tsp. seasoned salt
freshly ground black pepper, to taste
1/2 tsp. ground allspice
1/2 tsp. ginger
2 sprigs of fresh thyme, or 1/2 tsp. dried
3 scallions, or more, to taste, chopped
3 medium sized red onions, chopped
Rub the meat well with half of the seasonings. Let it stand at least an hour in the frig to soak in the flavors. Using a heavy pot, (a iron dutch oven or big, deep iron fry pan is ideal) brown the meat, add water (about 3 to 4 cups) till there is enough to simmer and cook over low heat until it's very tender. When the water is cooked down to about 3/4 cup, add the remaining seasonings. Simmer about 20 more minutes and then serve.
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