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Early Show Brings You a Taste of the Tropics

by Jeanne on August 8th, 2008

Chef Dominique Macquet, who was born on the tiny island of Mauritius, was on the Early Show where he shared some delicious recipes that will leave you dreaming of the tropics!  It all looks good but I’m definitely trying that “Jerk Pork Loin” with a side of “Peas and Rice.”

Floating Island with Crème Anglaise and Fresh Pineapple

Ingredients

• 4 egg yolks
• 3 Tbls. sugar, divided
• 1 pint half-and-half cream
• 2 Tbls. vanilla
• 3/4 cup egg whites
• 2-1/3 cups confectioners’ sugar
• 1 quart whole milk

More after the jump!

Caramel Sauce:

Ingredients

• 1 cup sugar
• 1 tsp. butter
• 1 tsp. vanilla or rum

Directions 
Combine all ingredients in a small saucepan with high-sides over low to medium heat, stir constantly until sugar melts and reduces to a thick, light brown sauce. Take care not to burn the sugar. Stir using a wooden spoon.

To prepare the crème anglaise, in a mixer, lightly beat egg yolks and 1-1/2 tablespoons sugar together. In a saucepan, using low to medium heat, bring half-and-half to a boil - take care not to scald. Remove from the heat. Add one Tablespoon of vanilla. Temper yolk mixture with a small amount of hot cream, then stir in the rest. Let stand for 1 minute. Strain into a chilled bowl. Refrigerate for at least 30 minutes, stirring every 5 minutes to make sure the mixture does not separate.

For meringue, mix egg whites and confectioners sugar in a bowl. Place the bowl over a pot of boiling water and stir until a cooking thermometer registers 140º F. Then, using a hand mixer, beat the egg mixture on high speed for 10 minutes.

In a separate saucepan, combine the whole milk, remaining sugar and remaining vanilla. Bring to boil using medium heat. Once the mixture has reached boiling point, remove from heat. Immediately place ice cream scoopfuls of meringue into the hot milk mixture. Let stand for five minutes. Then using a slotted spoon turn the meringue balls and let stand an additional five minutes. With a slotted spoon, remove meringue balls and place on parchment paper-lined baking pan. Cover and refrigerate until ready to serve. Discard poaching liquid.

To serve, fill a martini glass two-thirds to the top with crème anglaise; set a meringue “island” on top. Drizzle caramel sauce on top of poached meringue and add diced pineapple.

Cool Watercress-Romaine Salad

Oven-Dried Tomatoes:
Ingredients:

• 4 Roma tomatoes, peeled
• 2 Tbls. fresh thyme
• 8 cloves garlic, minced
• 1 tsp. sugar
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• ¼ cup Pomace olive oil
• Citrus-Mustard Vinaigrette
• Juice from ½ orange
• Juice from 1 lemon
• Juice from 1 lime
• Juice from ½ grapefruit
• ½ Tbl. Dijon mustard
• 1 cup Pomace olive oil
• Salt and freshly ground black pepper to taste

Salad:

Ingredients:

• 2 hearts of romaine, broken into bite-sized leaves
• 2 bunches baby watercress, trimmed
• 3 white corn on the cob, roasted and kernels removed (see method below)

Directions
Combine the oven-dried tomato ingredients; spread in single layer on a baking sheet. Place in a 150º F oven for 8 hours.

To make the vinaigrette, combine the juices and mustard with a hand blender. Slowly add oil, blending to emulsify. Season with salt and pepper. In a bowl, combine the romaine, watercress and corn; add vinaigrette and toss lightly.

Top with oven-dried tomatoes.

Method for roasting corn on the cob:
Preheat oven to 400º F. Brush corn with olive oil. Place ears of corn on a baking sheet. Roast 15 to 20 minutes until ears start to turn a light golden brown. Let corn cool at room temperature before removing the kernels.

Jerk Pork Loin
Ingredients

• 1 ½ pounds boneless pork loin
• 1 yellow onion, quartered
• 2/3 cup chopped green onions
• 1 Scotch bonnet pepper, seeded
• 2 tsp. chopped fresh thyme
• 2 tsp. ground cinnamon
• 1 ½ tsp. salt
• 1 ½ tsp. freshly ground black pepper
• 1 tsp. allspice
• ¼ tsp. ground nutmeg
• ¼ cup vegetable oil
• 1 Tbl. dark rum

Jicama-Grapefruit Slaw:

Ingredients

• 1 pound jicama root, peeled and thinly sliced
• 1 grapefruit, peeled and diced
• 1 Tbl. ginger juice
• 1 Tbl. finely chopped fresh mint
• 1 Tbl. finely chopped fresh cilantro

Directions 
Cut pork loin into 4 equal pieces. In a blender or food processor, combine next 11 ingredients. Rub over pork. Refrigerate for 2 hours.
In a non-reactive bowl, combine the slaw ingredients, toss well, then refrigerate until serving. Heat grill pan using medium-high heat, grill the pork until medium - which is will take about four minutes on each side (be careful not to overcook; it should be moist).
Assembly the plate: Place the slaw in the middle of each plate and place the pork on top.

Peas and Rice:

Ingredients

• ¾ cup dried pigeon peas
• ¾ cup rice
• Water
• Salt and pepper to taste

Directions 
Soak peas overnight, drain. Cook peas in enough water to cover the peas (optional for enhanced flavor: add a small piece of bacon and slice of onion, if available) until tender add rice and ¾ cup of water and cook until rice is tender.

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