What’s Cookin F

What’s Cookin’ — February 25, 2010

February 25, 2010 // 0 Comments

Pineapple Epiphany by JEANNE BRIGGS You will not believe what an experience I had in a small store with a jar of pineapple chunks in a spicy syrup. That really got me thinking about what I could do with pineapple, and voila… here’s the result. First of all, it’s not a pine or an apple, and it’s not native to Hawaii. Now that being said, it’s sooo delicious and goes well with almost everything from soup to salad to best of all, the main course—and let’s not forget dessert. I’m already salivating over these recipes. Let’s get started to something “delicious.” Pineapple Gazpacho 1/2 cup coarsely chopped yellow bell pepper 1/4 cup pineapple juice 1/4 cup chopped onion 2 teaspoons rice wine vinegar 1/2 teaspoon hot pepper sauce 1/8 teaspoon each: salt and pepper 1 pineapple, cored, peeled, cut into chunks 1 medium cucumber, peeled, seeded, quartered 1 tablespoon brown sugar 1/4 cup finely diced, seeded, peeled cucumber 1/4 cup finely diced red bell pepper 1/4 cup finely diced green bell pepper 1/4 cup chopped fresh cilantro Plain yogurt Place the first 9 ingredients into a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill. Spoon soup into bowls. Combine diced remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber mixture. Top each serving with a dollop of yogurt. Serves 4. Pineapple Pickles (This is what got me started!) 1 (20 oz.) can pineapple chunks 3/4 cup cider vinegar 1 cup sugar 6 whole allspice berries 3 whole cloves 1 (3-inch) stick cinnamon Dash of salt 1 drop yellow food coloring Drain pineapple, reserving 3/4 cup syrup. Put syrup and all other ingredients, except pineapple and food coloring, into a saucepan. Cook uncovered for 15 minutes. Remove from heat and add the food coloring. Cool and pour over pineapple. Leave the spices in the syrup. Put into a canning jar, cover tightly, and refrigerate for at least 24 hours. Serve ice cold. “This is so incredible for a condiment—your friends/family will devour them.” Broiled Chicken with Fresh Pineapple-Fennel Salsa 2 teaspoons fennel seeds, crushed 1/2 teaspoon salt /4 teaspoon black pepper 4 chicken breast halves, skin removed 3 tablespoons fresh lime juice 2 tablespoons honey […]