Windward Island Supper

1. FINAL MENU

• Name of the meal: Windward Island Supper
• Cuisine type: Caribbean
• Serve time: 17:00

This menu is worth sitting down for because it pairs a caramelized, allspice-forward jerk pork tenderloin with creamy coconut rice and crisp, room-temperature bean salad, while fresh mango-pineapple salsa and hot, caramelized plantains deliver immediate tropical brightness and texture; the shared spice is held to a moderate heat for kids, with adult-only heat added at table for those who want it.

• Jerk-spiced pork tenderloin
• Coconut jasmine rice
• Black bean & roasted-red-pepper salad with cumin and lime
• Fresh mango–pineapple salsa
• Fried ripe plantains
• Pineapple–coconut cooler (kid-friendly drink)
• Rum punch (adult beverage — Dark rum), 1 bottle (750 ml)

2. FULLY EXECUTABLE RECIPES

Jerk-spiced pork tenderloin

Equipment

• 1 blender or small food processor
• 2 x 20 cm (8 in) ovenproof frying pan or a single 26 cm (10–12 in) ovenproof skillet (workable solo)
• Instant-read thermometer
• Cutting board, chef’s knife, tongs, small bowl, measuring spoons, tablespoon, kitchen scale

Ingredients (serves 4)

• Pork tenderloin, trimmed: 1.00 kg total (two tenderloins ≈ 500 g each)
• Scallions (green onions): 4 stalks (≈ 80 g)
• Garlic: 4 cloves (≈ 12 g)
• Fresh ginger, peeled: 20 g (≈ 1 tbsp grated)
• Scotch bonnet pepper, deseeded: 1 small (use ½ for a milder shared base; see substitutions) — use ½ pepper (≈ 5 g) for the shared base
• Dark brown sugar: 12 g (1 tbsp)
• Ground allspice: 2 g (1 tsp)
• Dried thyme: 1 g (1 tsp)
• Soy sauce: 30 ml (2 tbsp)
• Olive oil: 30 ml (2 tbsp) ⁺
• White vinegar: 15 ml (1 tbsp)
• Salt: 8 g (1.5 tsp) ⁺
• Black pepper: 1 g (1/2 tsp) ⁺

Practical substitutions

• If fresh scotch bonnet is unavailable, substitute 1/4 tsp cayenne pepper + 1/2 tsp smoked paprika (keeps heat controlled and adds smoke); label any substitution in NOTES.
• If scallions are unavailable, substitute 1 small yellow onion (finely chopped).

Cooking / Baking

• Oven: roast at 200 °C (convection off if not available) until internal temp 60–63 °C for medium. Rest 10–12 minutes before slicing.
• Total cook time: 34 minutes active (not counting rest); end-to-end timeline in plan uses 46 minutes including rest window.

Instructions

1. (Prep) Trim silver skin from tenderloins and pat dry with paper towel. Put tenderloins on a plate; leave cold until ready to sear.
2. (Make jerk paste) In the blender, combine scallions, garlic, grated ginger, ½ scotch bonnet (deseeded), brown sugar, ground allspice, dried thyme, soy sauce, olive oil, white vinegar, salt and black pepper. Blend to a coarse paste (about 45–60 seconds). Scrape into a small bowl.
3. (Season) Rub the paste all over pork tenderloins, pressing it into the surface (about 5–8 minutes). Put the rubbed tenderloins on a plate and let sit at room temperature while you preheat the pan and oven (no long marinating).
4. (Preheat) Preheat oven to 200 °C and place a heavy ovenproof skillet (26 cm) over medium-high heat. Add 1 tsp neutral oil if skillet is dry.
5. (Sear) When pan is smoking slightly, sear pork 3–4 minutes per side until deeply browned (use tongs). Total sear time 6–8 minutes.
6. (Roast) Transfer skillet to 200 °C oven and roast until instant-read thermometer reads 60–63 °C (allow ~15–20 minutes depending on exact thickness). Check temperature at 12 minutes, then every 2–3 minutes.
7. (Rest) Remove skillet to heatproof surface and transfer tenderloins to a cutting board. Tent loosely with foil and rest 10–12 minutes. Slice to serve. The pork will reach ideal doneness at 60–63 °C; if you prefer slightly more done, roast to 64–66 °C.
8. (Finish) Slice into 1–1.5 cm medallions and transfer to serving platter when plating at service time.

Coconut jasmine rice

Equipment

• Medium saucepan with tight-fitting lid (2–3 L)
• Measuring cup, fine mesh sieve

Ingredients (serves 4)

• Jasmine rice (uncooked): 360 g (2 cups) ⁺
• Canned full-fat coconut milk: 400 ml (1 can)
• Water: 320 ml (1 1/3 cups)
• Salt: 6 g (1 tsp) ⁺
• Coconut oil or unsalted butter: 15 ml (1 tbsp)

Practical substitutions

• If jasmine rice unavailable, use long-grain white rice; keep same weight and extend simmer time by 2–3 minutes.

Cooking / Baking

• Stovetop simmer: bring to a boil, then simmer low and steam 18–20 minutes. Total cook time 30 minutes.

Instructions

1. Rinse rice in a fine sieve under cold water until runoff is mostly clear (30–45 seconds). Drain well.
2. In the saucepan, combine rinsed rice, coconut milk, water, salt and coconut oil. Stir once to combine.
3. Bring to a simmer over medium heat, uncovered. Once it begins to bubble and steam (about 4–6 minutes), reduce heat to low so surface is barely simmering; cover tightly.
4. Cook undisturbed 18 minutes. After 18 minutes, remove from heat and let sit, covered, 5 minutes. Fluff with fork and hold covered. Total active stove time ~24 minutes; total finished at hold time as scheduled in timeline.

Black bean & roasted-red-pepper salad with cumin and lime

Equipment

• Medium mixing bowl, small bowl for dressing, strainer

Ingredients (serves 4)

• Canned black beans, drained and rinsed: 2 cans (2 x 400 g) — drain before using
• Jarred roasted red peppers, drained and diced: 200 g (1 jar) — drain into sink
• Corn kernels (canned or frozen, thawed): 200 g
• Red onion: 1.5 medium (use 2 medium and reserve extra) — finely diced (total ≈ 225 g)
• Fresh cilantro: 15 g, chopped ⁺
• Olive oil: 30 ml (2 tbsp) ⁺
• Fresh lime juice: 30 ml (≈ 1 lime) ⁺
• Ground cumin: 1 g (1/2 tsp)
• Salt: 6 g (1 tsp) ⁺
• Black pepper: 1 g (1/2 tsp) ⁺

Practical substitutions

• If jarred roasted peppers are unavailable, use 1 red bell pepper, char under broiler 8–10 minutes, place in a bowl covered with plastic to steam 5 minutes, then peel and dice.

Cooking / Baking

• No oven; no stove required besides thawing corn if frozen. Total cook time: 12 minutes (hands-on).

Instructions

1. Drain and rinse the black beans thoroughly; drain well.
2. In the mixing bowl, combine beans, diced roasted red peppers, corn, and diced red onion.
3. In a small bowl whisk olive oil, lime juice, ground cumin, salt and black pepper.
4. Pour dressing over bean mixture and toss to combine. Taste and adjust salt if needed. Hold at room temperature; dress no more than 10–15 minutes before serving so textures stay bright.

Fresh mango–pineapple salsa

Equipment

• Cutting board, sharp knife, small mixing bowl

Ingredients (serves 4)

• Ripe mango: 1 large (≈ 300 g peeled/diced)
• Fresh pineapple, diced: 200 g (if unavailable, 200 g canned pineapple, drained) ⁰
• Red onion: 1/2 medium (≈ 75 g) — finely diced ⁺
• Fresh cilantro: 10 g, chopped ⁺
• Fresh lime juice: 15 ml (1 tbsp) ⁺
• Salt: 1.5 g (1/4 tsp) ⁺

Practical substitutions

• If mango is out of season, substitute ripe papaya or ripe peach (same weight) for a similar texture and sweetness.

Cooking / Baking

• No heat; prep only. Total active prep time: 10 minutes.

Instructions

1. Peel and dice mango (and pineapple if using fresh) into 1 cm pieces.
2. Combine mango, pineapple, diced red onion, chopped cilantro, lime juice and salt in a small bowl. Toss gently.
3. Hold chilled or at cool room temperature and finish assembling no more than ~10 minutes before service.

Fried ripe plantains

Equipment

• Large nonstick or cast-iron skillet (26 cm), slotted spatula, tongs, paper towels

Ingredients (serves 4)

• Ripe plantains (yellow with black spots): 4 medium (≈ 800 g total)
• Vegetable oil (neutral frying oil): 500 ml (you will use ≈ 150–300 ml for frying; buy 500 ml)
• Salt: 3 g (1/2 tsp) ⁺

Practical substitutions

• If ripe plantains unavailable, substitute very ripe bananas only in a pinch; texture and flavor will differ (not preferred).

Cooking / Baking

• Pan frying: two batches, 3–4 minutes per side until golden brown; total active cook time 12 minutes.

Instructions

1. Peel plantains and slice diagonally into 1.5 cm thick pieces.
2. Heat 2–3 mm of oil in the skillet over medium-high heat until shimmering (test with one small piece; it should sizzle).
3. Fry in a single layer in two batches, 3–4 minutes per side until deep golden and caramelized. Drain on paper towels and sprinkle with salt immediately.
4. Keep warm briefly while finishing other final components; best served hot and should be cooked last so they stay crisp.

Pineapple–coconut cooler (kid-friendly drink)

Equipment

• Pitcher or 4 tall glasses, measuring cup

Ingredients (per serving / total for 4 servings)

• Pineapple juice: 150 ml per serving — Total 600 ml
• Coconut water: 75 ml per serving — Total 300 ml
• Sparkling water: 75 ml per serving — Total 300 ml
• Ice: as needed, approximately 400 g crushed or cubed

Cooking / Baking

• No cooking. Total prep time 5 minutes.

Instructions

1. In a pitcher, combine 600 ml pineapple juice and 300 ml coconut water. Chill if time allows.
2. To serve, fill each glass with ice, pour 150 ml pineapple-coconut mixture, top with 75 ml sparkling water. Stir gently and serve cold.

Rum punch (adult beverage)

Equipment

• Jigger, cocktail shaker or pitcher, 4 rocks glasses with ice

Ingredients (per serving / total for 4 servings)

• Dark rum (bottled purchase): 750 ml bottle — use 50 ml per serving; for 4 servings use 200 ml total (bottle purchased 750 ml) — list purchase in shopping list
• Fresh orange juice: 25 ml per serving — Total 100 ml
• Fresh lime juice: 25 ml per serving — Total 100 ml ⁺
• Simple syrup (1:1 sugar:water) or substitute 15 ml per serving — Total 60 ml (you can use 60 g granulated sugar + 60 ml hot water to prepare quickly) — list sugar in pantry
• Angostura bitters (optional, 2 dashes per serving) — 1 small bottle (optional)

Cooking / Baking

• No cooking. Total prep time 5 minutes.

Instructions

1. In a pitcher combine 200 ml dark rum, 100 ml fresh orange juice, 100 ml lime juice and 60 ml simple syrup. Stir or shake with ice and pour over ice into 4 short glasses.
2. Adults who want extra heat in the meal may add a few drops of scotch bonnet–infused rum to their glass at table (adult-only).

3. LINEAR TIMELINE (15:59–17:00)

• 15:59: (Jerk-spiced pork tenderloin) Start: Trim pork and set on plate. Make jerk paste in blender (scallions, garlic, ginger, ½ scotch bonnet deseeded, brown sugar, allspice, thyme, soy sauce, olive oil, white vinegar, salt, pepper). Rub paste over tenderloins (5–8 minutes).
• 16:09: (Jerk-spiced pork tenderloin) Preheat oven to 200 °C. Heat 26 cm ovenproof skillet over medium-high.
• 16:12: (Jerk-spiced pork tenderloin) Sear tenderloins 3–4 minutes per side until deep brown (total sear ~6–8 minutes).
• 16:20: (Jerk-spiced pork tenderloin) Transfer skillet to preheated 200 °C oven; roast until internal temp 60–63 °C (estimate ~15 minutes). Start timing roast now.
• 16:20: (Coconut jasmine rice) Rinse 360 g jasmine rice; combine rice, 400 ml coconut milk, 320 ml water, 1 tsp salt and 1 tbsp coconut oil in medium saucepan; bring to simmer over medium.
• 16:27: (Coconut jasmine rice) Reduce heat to low, cover, simmer rice 18 minutes undisturbed.
• 16:33: (Jerk-spiced pork tenderloin) Check pork with instant-read thermometer; remove when 60–63 °C reached (expected around now). Transfer to cutting board and tent loosely with foil to rest for 10–12 minutes.
• 16:38: (Coconut jasmine rice) After 18 minutes simmer, remove from heat and rest covered 5 minutes; fluff with fork and keep covered.
• 16:40: (Black bean salad) Drain and rinse 2 cans black beans; dice roasted red peppers and 1 medium red onion; combine beans, peppers, corn in mixing bowl. (Dressing held until final toss.)
• 16:43: (Jerk-spiced pork tenderloin) Pork resting; wipe skillet and free up stove. (Pork will rest and hold until slicing near service; resting time so far ~10–12 minutes.)
• 16:45: (Jerk-spiced pork tenderloin) Rest complete; leave tented on cutting board until plating time (pork may sit done up to ~15 minutes before serve).
• 16:46: (Mango–pineapple salsa) Dice mango and pineapple, finely dice 1/2 red onion and chop 10 g cilantro; combine with 1 tbsp lime juice and 1/4 tsp salt; stir and hold chilled or cool room temperature; set aside.
• 16:48: (Black bean salad) Finish dressing: whisk 30 ml olive oil, 30 ml lime juice, 1/2 tsp cumin, 1 tsp salt, 1/2 tsp pepper; toss with bean mix and chopped cilantro. Taste and hold at room temp.
• 16:52: (Fried ripe plantains) Heat 2–3 mm neutral oil in 26 cm skillet over medium-high until shimmering. Prepare plantain slices.
• 16:53: (Fried ripe plantains) Fry first batch of plantains 3–4 minutes per side until caramelized; drain on paper towel. (First batch off ~16:57.)
• 16:56: (Mango–pineapple salsa) Final toss and taste; adjust salt/lime; transfer to small service bowl. (Salsa finished within ~5 minutes of service; hold chilled briefly.)
• 16:57: (Fried ripe plantains) Fry second batch 3–4 minutes per side until golden; drain and salt immediately. Finish frying by 17:00.
• 16:58: (Final assembly) Reheat nothing further. Slice rested pork into 1–1.5 cm medallions; arrange on serving platter. Fluff rice and transfer to serving bowl. Place black bean salad and mango salsa on the table.
• 16:59: (Drinks & plating) Prepare Pineapple–coconut cooler (stir pitcher or pour per glass) and pour rum punch for adults (over ice). Final check: garnish if desired, set hot plates in place.
• 17:00: (Serve) Serve all components to the table exactly at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Scallions: 4 stalks (≈ 80 g)
• Garlic: 4 cloves (≈ 12 g)
• Fresh ginger: 20 g
• Scotch bonnet pepper: 1 small (use ½ for shared base)
• Ripe mango: 1 large (≈ 300 g)
• Fresh pineapple (for salsa): 200 g
• Red onions: 2 medium (total ≈ 225 g) ⁺
• Fresh cilantro: 25 g ⁺
• Limes: 5 whole (for ~145 ml juice) ⁺
• Ripe plantains: 4 medium (≈ 800 g)
• Note: items marked ⁺ are used in multiple components

Meat / Seafood

• Pork tenderloin, trimmed: 1.00 kg total (two tenderloins ≈ 500 g each)

Dairy

• (none)

Dry Goods / Pantry

• Jasmine rice (dry): 360 g (2 cups) ⁺
• Canned full-fat coconut milk: 400 ml (1 can)
• Canned black beans: 2 x 400 g cans
• Jarred roasted red peppers: 200 g (1 jar)
• Corn kernels (canned or frozen): 200 g
• Dark brown sugar: 12 g
• Granulated sugar (for simple syrup): 60 g
• Ground allspice: 2 g (1 tsp)
• Dried thyme: 1 g (1 tsp)
• Ground cumin: 1 g (1/2 tsp)
• Soy sauce: 30 ml (2 tbsp)
• Olive oil: 60 ml total (30 ml marinade + 30 ml salad) ⁺
• White vinegar: 15 ml (1 tbsp)
• Vegetable oil (neutral frying oil) for frying plantains: 500 ml
• Salt: 25 g total (approx; combine all recipe salt) ⁺
• Black pepper: 2 g total (approx) ⁺
• Coconut oil (or unsalted butter): 15 ml (1 tbsp)
• Simple syrup / or ingredients to make (listed sugar above)
• Sparkling water: 300 ml
• Pineapple juice (bottled): 600 ml
• Coconut water: 300 ml

Drinks

• Dark rum (adult beverage purchase): 1 bottle (750 ml) — use ~200 ml for punch

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra hot sauce (scotch bonnet–infused oil or bottled Caribbean hot sauce) for adults only; serve at table so guests can spike their portions.
• Practical substitution applied globally: if fresh scotch bonnet peppers are unavailable, use 1/4 tsp cayenne + 1/2 tsp smoked paprika to approximate heat/smoke for the jerk paste; this keeps the shared base at a moderate heat for kids.
• Child-safety notes: Handle scotch bonnet peppers with gloves when deseeding; avoid touching eyes; keep cutting board and knife separate for peppers and children’s food. When frying plantains, keep kids away from stove — hot oil hazards.
• Timeline risks:
  • Tightest execution window is 16:45–17:00 (final resting/finish and crisping plantains plus salsa assembly and plating). This period requires parallel short tasks and quick transitions; delays in pork roasting or rice simmer will cascade into the final 15 minutes.
  • The cook is solo; monitor the pork thermometer and rice simmer closely to avoid overruns.
• Practical mitigation mindset (without changing the menu): Stage mise en place fully before the pork sear — have all vegetables diced, liquids measured and pans ready; set timers (thermometer alarm for 60–63 °C). If roast reaches temp early, rest it tented and adjust finish by scheduling plantain frying later so everything remains within allowed hold times.
• You can start as late as 15:59 for a 17:00 serve. That is the latest safe start time aligned with the timeline above.
• Leftovers: quantities scale to yield reasonable leftovers (extra rice and beans); refrigerate promptly after service.