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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

SLOW ROASTED JERK PORK
INGREDIENTS

1 medium sized, high quality Pork Shoulder (Boston Butt is best)

JERK PASTE

Fresh Ingredients
1 bunch scallions (cleaned, greens and whites)
5 cloves fresh garlic
1 T fresh ginger
4 Scotch Bonnet Peppers (substitute with Habanero, if necessary)
4 T fresh thyme
4 fresh sage leaves with stems
1 fresh orange (juice plus zest)
1/2 bunch fresh cilantro (with stems)

Spices
3 T whole all spice berries
1 T whole black peppercorns
1 T whole cumin seeds
1 t whole coriander seeds
1 large cinnamon stick

Other Ingredients
1 T kosher salt
2 T red wine vinegar
1 t light brown sugar
1/4 cup canola oil

PROCEDURE

Toast the spices in a dry sauté pan for a few minutes on low-medium heat. Grind in a spice/coffee grinder to a medium coarse grind. Add all the ingredients including the ground spices to a food processor and blend until well incorporated.

"Butterfly" the pork shoulder to a 2 inch thick slab. Pat the pork shoulder dry with paper towels and pierce several uniformly spaced slits with a pairing knife. Stuff each slit with a whole garlic clove. Rub the jerk paste liberally and vigorously on all sides. Cover and marinate for at least 24 hours. Preheat an oven to 450 F. Re-season the pork well with salt and pepper. Roast the pork at 450 F for about 25 minutes. Note: The oven might smoke a bit with the pungent spices. Turn the oven down to 275 F. Cover the pork with foil and roast for an additional 3-4 hours, until the meat is tender. Let it rest before cutting off pieces or tearing apart. Serve with some stewed cabbage and rice and peas.

Hari's Recipes