Hobby for the Hump – A BVI Taste Cookbook Recipe from Foxy’s Chef David Chinnery in Jost Van Dyke
To many residents, September is like a month-long hump day. October when heavy tourism returns, businesses reopen, and community activity lives again is just around the corner, but to reach that high season of fun and frolics, a drought is endured.
A lot of people opt to travel, curing their island-fever, but if you’re staying, here is a suggestion for something progressive, productive and entertaining.
Why not learn to cook?
If you are an avid cook already, improving the skill never hurts, but by cook, I don’t mean bacon and eggs or a steak dinner. I’m proposing the idea of gourmet dishes that look like a work of art and taste even better. I’m talking about the cuisine that exclusive villa rentals like Baraka Point and establishments YCCS and Peter Island serve for a patronage enjoying the luxurious high-life of the British Virgin Islands.
Such premium recipes can be found in aLookingGlass’s Taste publication – a collection of top BVI restaurants and their chefs, showcasing their most popular courses.
For now, here is a sample recipe renowned for its extreme popularity at Jost Van Dyke’s Foxy’s and a strong reason for encouraging repeat visitors.
6 Racks Baby Back Pork Ribs
Marinade
2 yellow bell peppers, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 stalk celery, chopped
1 bunch parsley
2 tsp fresh thyme
1 C extra virgin olive oil
Barbecue Sauce
2 C tomato sauce
1 C ketchup
½ C vinegar
½ C brown sugar
½ C Worcestershire sauce
2 cans beer
½ C tamarind sauce
2 tsp hot sauce
[box]Blend marinade in a blender. Place ribs in casserole dish, and pour marinade over racks of ribs to cover. Marinate ribs for two hours.
Blend the barbecue sauce in a blender and set aside. Bake the racks for one and a half hours at 350˚F. Dip racks in barbecue sauce on both sides, chargrill for one minute each side, then put in oven for three minutes at 350˚F to glaze. Serves six.[/box]
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