This menu-driven cookbook is filled with more than 300 recipes, stunning four-color photography, versatile entertaining ideas and great presentation tips. On location photography will highlight special menus aboard a yacht, by a waterfall, playing croquet, watching fireworks, overlooking a secret garden, on the polo fields, inside a tiled courtyard, under a beachside gazebo
A south Florida favorite. Serve with Havanna Black Beans, Baked Bananas,
and Mojito Cocktails for an authentic Cuban meal.
Serves 8
6 garlic cloves
4 scallions with tops, minced
1/2 cup pine nuts
1 jalapeno, seeded, minced
2 cups minced fresh cilantro leaves
2/3 cup fruity olive oil
3 tablespoons fresh lime juice
1/3 cup Nicoise or Greek olives, minced
salt and freshly ground pepper to taste
1 (4-pound) boneless pork loin roast
1/2 cup fresh grapefruit juice
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 cup hot pepper jelly
Combine the garlic, scallions, pine nuts, jalapeno and cilantro in a food processor and process to a thick paste. Add the olive oil gradually, processing constantly. Combine with the lime juice, olives, salt and pepper in a small bowl.
Unroll the roast if it has been tied and spread with 2/3 of the cilantro paste. Reroll the roast and tie with string. Make shallow incisions over the surface of the roast with the tip of a sharp knife. Place in a shallow dish.
Stir the grapefruit juice, orange juice and lime juice into the remaining cilantro paste. Pour over the roast. Marinate, covered, in the refrigerator for 24 hours, turning occasionally.
Drain the roast, reserving the marinade. Place the roast in a roasting pan. Roast at 375 degrees F for 1 3/4 hours, basting occasionally with the reserved marinade. Brush the roast with the pepper jelly and roast for 15 minutes longer or until done to taste.
Remove the roast to a platter and let stand for 10 minutes. Cut into 1/2-inch slices and serve.
