2 pound pork roast
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf, crushed
2 cloves
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 tablespoons lime juice
3 tablespoons orange juice

3/4 cup orange juice, no pulp
2 tablespoons fresh ginger puree
1 tablespoon brown sugar
1/2 teaspoon ground cloves

1. Whisk together the top ingredients, except the pork, and marinade the pork in this overnight.
2. Preheat the oven to 375 degrees.
3. Remove pork roast from marinade and place in a roaster just a bit larger than it.
4. Place the orange juice, ginger, brown sugar and cloves in a small saucepan over high heat and bring to a boil.
5. Reduce orange juice mixture to a syrup, stirring occasionally to prevent sticking, and use this to baste the pork roast.
6. Place the pork in the oven and roast until the internal temperature is about 160 degrees, about 75-80 minutes, basting every half hour or so.
7. Allow pork to rest for 20 minutes before cutting and serve with warmed tortillas and salsa or citrus.

Makes 8 servings

1 large green plantain, peeled and sliced into 1" pieces
1/4 cup vegetable oil
water
salt and pepper

1. Heat vegetable oil in a large skillet over medium heat until very hot.
2. Fry the plantain pieces until brown, about 4-5 minutes, and then flip and fry the other side.
3. Transfer the plantain to paper towel and remove excess oil.
4. Flatten the plantain pieces in a paper bag (or wax paper or whatever you prefer) being careful not to break it.
5. Place enough water to cover the plantains in a small bowl and season it liberally with salt and pepper.
6. Soak the plantains in the water until cool, about 10 minutes.
7. Pat dry of all excess water and return to the oiled skillet, frying until crisped on both sides. Serve immediately.

Makes 2 servings

2 cups dried split yellow peas
1 pound smoked ham hock
2 tablespoons olive oil
2 cloves garlic, minced
2 stalks celery, chopped
1 medium carrot, chopped
4 cups chicken broth
1 teaspoon dried chili flakes
1 bay leaf

1. Heat olive oil in a large pot over medium heat and sauté garlic, celery, carrot and red chili flakes until garlic is tender.
2. Add the remaining ingredients, reduce the heat and simmer covered until all of the liquid has been absorbed, about 45 minutes, stirring occasionally.
3. Remove the bay leaves and ham hock.
4. Allow the ham to cool to the touch, then cut the meat into 1" pieces and return to the pot. Serve hot.

Makes 6 servings

1-1/2 cups whole milk
1/2 teaspoon vanilla
5 dark roast coffee beans
1/2 cup very strong coffee
5 egg yolks
1/2 cup sugar
1 teaspoon cornstarch

1. Bring milk, vanilla and coffee beans to a boil in a small sauce pan over high heat, then remove from heat.
2. Stir in the strong coffee and chill in the refrigerator until cold.
3. Preheat the oven to 325 degrees.
4. Whisk together egg yolks, sugar and corn starch.
5. Remove coffee beans from milk and gradually whisk it into the egg mixture.
6. Pour the mixture into greased individual custard cups.
7. Place the custard cups in a baking dish that can accommodate them and half fill it with water.
8. Bake until the tops have crisped brown and a toothpick inserted in the center comes out clean, about an hour.
9. All to cool to room temperature and then refrigerate before serving.
10. Run a knife around the outside of the custard and flip it upside down on a plate or eat as is. Optionally garnish with a baked plantain slice, toasted walnuts and a drizzle of honey.

Makes 4 servings

3/4 cup corn meal
1/3 cup grated cheese (mozzarella, Monterey jack or similar)
3 tablespoons unsalted butter, softened
3/4 cup boiling water
2/3 cup corn kernels
salt

1. Combine corn meal, 1 tablespoon of butter and a pinch of salt.
2. Gradually add boiling water, stirring frequently, until it forms a thick batter, then stir in corn.
3. Heat remaining butter in a large skillet over medium heat.
4. Add a heaping tablespoon of the batter, allow to brown slightly, then top with a portion of cheese.
5. Flip and continue to fry until cheese is crisped.
6. Repeat until remaining batter has been used.

Makes 6 servings