Carribbean Food Porn

Inspired by Ragnveig, I've decided to include an article of what she calls "food porn". This evening, I prepared a Caribbean-style dinner for Fjorleif, Julianna, William, and myself. For this particular meal, I was inspired by a seafood mofongo that Fjorleif and I had at a nice Puerto Rican restaurant in Orlando the last time we went to Florida.

This first step in the process was to peel some plantains and soften them in a skillet. Let me state before I go any further that Fjorleif actually helped me a great deal with preparing this little feast. She actually handled the cooking of the plantains.

We would puree the softened plantains in a food processor; add bit of bacon, olive oil, and garlic; and form them into balls to be served with dinner. You'll get to see that; be patient.

Dish number two was a black bean and bacon dip. This involved a couple of cans of black beans, some olive oil, and some garlic, pureed in the food processor.

It looks a little scary at this stage, but heated and seasoned with some cilantro and crumbled bacon it makes a tasty dish.

The main course for this dinner would be an "island pork" dish of wild pork (dispatched with great skill by my father-in-law). This would be sauteed in olive oil with garlic (go figure) and then seasoned with lime juice and cilantro. Lots of cilantro.


All that remained at this point was to peel some oranges for the actual serving of the pork.
The oranges would be sliced and placed on a bed of spinach, which would be the final resting place of the pork medallions.
Served with the black bean dip and mofongo balls.
With a bit of rum punch to drink, this made for an excellent dinner.
Only one round of the pork medallions, unfortunately, but we had some chicken sausages left over from lunch that will go with the mofongo and black beans to make my lunch for tomorrow at the office.

The recipes for all these dishes are available online, so I'm not going to steal another site's thunder by reposting them. Just visit the source.