Cherry Jerk Pork: Jerk Pork Ribeye, Honey Cherry Glaze, Feta Cream, Sautéed Corn Cherries, Shallots & Okra Leaves
by Chef/Owner Louis Robinson of Spice in Sarasota, Florida
INGREDIENTS
- 4 ea. Pork Ribeye Steaks
- 1 cup Cows Milk Feta Cheese
- 3 cups Half And Half
- 1/2 tsp. Xantham Gum Powder
- 1 cup Frozen Montmorency Cherries (thawed & drained)
- 3 ea. Ears Of Corn
- 2 ea. Large Shallots (cut it into circles)
- 3 tbsp. Butter
- tt. Jerk Spice Rub & Salt
- Micro Okra Leaves (to garnish)
- 2 cups Montmorency Cherry Concentrate
- 4 tbsp. Wild Flower Honey
DIRECTIONS
- For The Feta Cream: Crumble the feta into a pan and add the half and half. Heat on high to bring to a boil, then reduce to a simmer and stir often for 10-15 mins or until most of the feta is dissolved and the liquid is reduced slightly. Blend the liquid in a high-speed blender until smooth, and while blending, add the xanthan gum to stabilize. Pour the feta cream into an iSi gun and charge with 2 gas carriages.
- For The Cherry Honey Glaze: Add the cherry concentrate along with the honey, and a generous pinch of salt and a generous pinch of the jerk spice to a small saucepan. Heat on medium heat for approx. 3-5 minutes, just to reduce slightly and bring the glaze together. Turn off the heat and stir in 1 tablespoon of cold butter to finish. Set aside for glazing.
- For The Pork: Season the pork liberally with the jerk spice rub and salt to taste. Grill over a hot fire (preferably charcoal) until an internal temp reaches 135 degrees. When pork is almost done, paint on the cherry glaze on both sides. Allow to cook for a couple minutes to set the glaze. Flip often being careful not to burn. While you have the grill hot, cook the corn until blackened in spots.
- For The Sautéed Cherries, Corn & Shallots: Place two tablespoons of butter in a hot non-stick pan. Add the shallots and cook until translucent. Cut kernels off corncobs; add them to the pan along with the cherries. Season with salt to taste, cook over high heat for another couple minutes until everything is heated through and combined.
- To Plate: Use the Isi gun to place a mound of the feta cream in the center of the plate. Spoon a little of the cherry honey glaze around the feta cream. Place the pork ribeye on one side. Add two mounds of the cherry corn shallot mixture. Garnish with a few okra leaves.
