I was feeling ambitious last night, so I made jerk pork and jicama slaw. To
go along with it, I made tostones (fried plantains) and accompanied them
with leftover papaya salsa and salsa verde from my Cinco de Mayo meal. For
dessert, I made banana-rum-spice ice cream, which I was going to have with a
sieved cherimoya and a sliced mango. Then for good measure, I made a tossed
salad with farmer's market lettuce, spinach, scallions, ugli fruit supremes,
and shrimp, which was dressed with a citrus vinaigrette. We had
ginger-peach iced tea to drink.
Before dinner, we had a few coquito nuts (baby coconuts). They're
interesting tidbits on their own, but I'm thinking about pan-roasting them
with spices to make them more interesting.
After eating the tostones, salsa, and salad, we were full! So tonight we're
having the jerk pork and jicama slaw, with the ice cream and fruit for
dessert. I also picked up a half-flat of strawberries, so that'll be part of
dessert tonight too.
Bob