Frozen Guava BAHAMA BREEZE

Frozen Guava BAHAMA BREEZE

Ingredients:
1 cup frozen guava fruit pulp
2 cups barbecue sauce
1 teaspoon Cajun Seasoning mix

Directions:
1/ teaspoon kosher salt
2
4 (10- to 12-ounce) double cut pork chops
1 cup Jamaican Marinade
1/ cup Guava Glaze
2
1. Do ahead: To make the Jamaican Marinade, see this page. Refrigerate until
ready to use.
2. Do ahead: To make the Guava Glaze, whisk together the guava pulp, barbecue
sauce, Cajun mix, and salt. Refrigerate until ready to use.
3. Marinate the pork chops in a cup of the marinade for at least 4 hours in the
refrigerator, making sure the marinade completely covers the meat.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
5. Shake the excess marinade from the pork chops and grill them, turning once,
until cooked through. It is acceptable to cook the chops to medium rare, which
leaves them still pink in the center. If you want well-done pork, it’s best to
butterfly the chops before you marinate them.
6. Baste the chops frequently with the Guava Glaze as they cook. Let the chops
rest for at least 10 minutes before serving.
7. Serve hot.
Serves 4
Be very careful when handling hot chilies. The habañero, also known as the
Scotch bonnet, is one of the hottest peppers on the market. Use disposable
gloves while preparing the marinade and use care to keep the juices and
seeds away from you.
BAHAMA BREEZE
Jamaican Marinade
THE ABSOLUTE TOP ISLAND FLAVORS ALL COME TOGETHER IN THIS
MARINADE/BARBECUE/BASTING/DIPPING COCKTAIL, WHICH YOU WILL FIND ADDICTIVE.
SWEET FRUIT JUICES AND FIERY SCOTCH BONNET PEPPERS ARE COMPETING WITH DARK
RUM FOR YOUR TASTE BUDS’ ATTENTION. MAKE A BIG BATCH; YOU’LL BE FINDING ALL
SORTS OF THINGS TO GO WITH THIS MARINADE.
1/ cup canola oil
4
2 tablespoons Jamaican jerk spice
1/ cup orange juice concentrate
4