Treat of the season - fresh tomato risotto.
-
-
I decided to grill a pineapple, but while at it, add extra flavor. So, here's a bourbon infused grilled pineappe. Easy to do, but with great flavor!
I used my no-name kettle, haven't fired it up in a long time. But I also had the Drip 'N Griddle pan from SnS Grills, that came in real handy. If you don't have one, a regular cast iron pan works just as well.
How to
I added a chimney full of lit charcoal, and let the flames die down. Once I had a nice bed of glowing embers I placed the pineapple on the grill. Every 3-5 minutes I rotated it until it was fully charred, almost black. If you grab it (with gloves) you can tell it's gone all soft and warm.
Next up: the bourbon sauce. Place a pan with 0.5 cups of bourbon (I used Blanton's) in it. Add 1 tbsp of sugar. Bring the bourbon to a light simmer, then pull it off the grill. As soon as the sugar is dissolved, it's done.
Prep for searing: now place the griddle on the grill and let it get hot. In the meantime, peel off the charred surface from the pineapple with a knife, and then slice it in 8 slices.
Searing: now place the slices on the griddle to give them nice color. Flip every 3-4 minutes, and after every flip, spoon the sauce on to the slices. Pour slowly so the bourbon goes into the slices. I flip 4 times, and pour bourbon after every flip.
Finally, cut the slices in two (half circles), and serve with some vanilla ice cream. Tasty!
What I really like about this dessert is that it is "naturally" sweet, from the pineapple, but not too much. And the bourbon flavor is prominent and really compliments the pineapple. Good times!
Comment
-
Frozen pizza at work..
Comment
-
Sandwich I made from the leftover tri-tip cooked like a brisket. Sliced, warmed slow in a pan, put it on a toasted everything bagel, added some cheese and melted it in the air fryer. Yum!
Comment
-
-
Took team work tonight
Burgers with egg, and lots of bacon
My NEW 5 ply, 12 " stainless cool handle pan. This will sear steaks at 500 in oven!
(a little brag)
Comment
-
Found a new ( to me) sausage place in town.
just me and the boy tonight, so it's grilled fresh kielbasa with kraut and pierogies. All courtesy of Delaware Provision Company..
Comment
-
Made a batch of Chile Chili Beans (in deference to my Austin pal Jenni, not calling it just "chili" since it has beans) with smoked beef belly, pulled chuck, Hatch green chile, and Carroll Shelby's chili mix. Lots of details right this way. Came out extremely well, rich and robust with great heat from the chile and the cayenne included in the mix. After getting everything mixed and heated through in the dutch oven on the stovetop, let it ride all afternoon in a slow oven so as not to have any scorchies. Only regret: just one meal's worth left over...
Comment
-
O man, that looks great. Considered making some myself today since I'm batching it, and it gives me 2-4 or more meals, since I usually at least triple the suggested meat option. Instead I made smashburgers. But I agree with SheilaAnn, you didn't make near enough!
-
Enjoyed beef back ribs with bruschetta.
Comment
-
Bogy, the other tray is black. Cuisiart puts them out in a 2 pack. They are great heavy duty practical trays. -
Whiskeyman53 I have a set that are red and gray, labeled "Food Network." Look very similar. I use the red for raw meat, the gray after the meat is done cooking. Makes it easy, since they "nest" while I'm going back and forth.
-
Tacos de Arrechera Verde on homemade blue corn tortillas with Guajillo salsa and pickled red onion.
¡Muy Rico! I have been commanded by my esposa that these will happen again, and often. Ain't gonna get any fight outta me on that. Super delicious, and a nice changeup from the normal Baja/San Diego style carne asada I usually cook.Comment
-
Last weekend it was apple butter, now it’s apple pie. I need to get a cider press…
Comment
-
Finster, I gave one to a friend and shared another with family and our house guest. Cooks Illustrated recommends double wrapping it in plastic wrap then putting it in a gallon ziplock. It should stay good for 2 months in the freezer. I’ll let you know around Thanksgiving. 🙂
-
I don't know why I've gotten into trying out commercial marinades lately, but some of these are legit. I found another one tonight:
To prep it, you just mix the packet with 1/4 cup oil, 1/4 cup water, and 2 tbl lime juice. I marinated two pork tenderloins in it for about five hours.
On the grill they go....I did direct for 90 seconds a side (remember, the cross-section of a tenderloin is a triangle, so there are three sides!), then moved them indirect, added a chunk of cherrywood, and smoked them until 145 F internal.
Love that color....
And all plated up with black beans and avocado salad.
This was exactly what I wanted. Saltiness from the brine and some dried pepper flavor, but not too spicy for the wife. It paired perfectly with the cherrywood for smoke, which is my favorite wood for pork. Didn't even need a sauce.
Comment
-
Looks awesome.
Those tenderloins have become a bit of a staple for us lately. I buy a bunch of them when I happen to find them on sale (usually for about $5.00) the McCormick marinades are often how I do them too. Throw it in the marinade in the morning before work, and it's ready for the grill when I get home.
Add a side, and some veggies, and it's a pretty economical meal for 4. -
Finster Absolutely agreed....these two tenderloins were just $7.88 and they go on sale for $4 every 4-6 weeks. Great value!
-
Ok… kinda antipasti meal. CSA-palooza. Squash blossoms, tomatoes, melon, basil.
I made prosciutto and melon. I roasted Boursin and basil stuffed squash blossoms with roasted tomatoes. Grilled chicken Caesar salad. My anchovy game is strong here in this dish.
Comment
-
theroc I took a little Boursin cheese (guilty pleasure) out of the fridge to soften, added some leftover chives and chopped basil. Few drops of fresh lemon juice. Split open the blossoms, removed the stamen. Gently spooned cheese mix in and retwisted the blossom. A little olive and s&p. Roasted at about 400*F until the cheese was super soft. Should have started the tomatoes about 5-6 minutes earlier. Tasty, but high maintenance.
-
Comment
-
SheilaAnn I sure do! I've been wanting them for a long time and recently my neighbor made me jealous with hers. I saw those Nordicware 1/8 sheets for $6 so I got myself 4 of them. The neighbor paid even less for another brand at the kitchen supply store. Now I have at least 1 sheet pan in every size.
Comment