Hello. I'm Antoinette Beard/Sorelle Sucere, artist and writer of romantic mystery thrillers, kinky historical and fantasy fiction, gothic and other types of short stories and occult info. Welcome! This 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 flippers and to all eager readers, everywhere. Scroll down to see all the good stuff! ;)
Meanwhile...
Oh, yes, --- I write in a lot of genres, including Noir mystery and romantic western. 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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