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Photo credit: Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill

by eliZAbeTh kArmel

rum-sPikeD

cArPAccio oF

PineAPPle WiTh

ToAsTeD coconuT

INGrEDIENtS Serves 4 - 8 Grilling Method: Direct/Medium Low Heat 1 golden pineapple, peeled, pared, and cored 1 recipe butter-rum glaze (below) 1/8 cup dried unsweetened coconut, toasted 1 sprig fresh mint for garnish

DIrECtIONS

  • 1.

    using a pineapple slicer or a knife, cut the pineapple into very thin rings and set aside. Pour the butter-rum glaze into a shallow plate. Dip the pineapple slices into the glaze. reserve the remaining glaze for serving.

  • 2.

    Place the pineapple rings on a very clean cooking grate and grill for 2 to 3 minutes per side, or until marked and warmed through. be careful not to leave them on much longer, as the pineapple burns easily.

  • 3.

    Place the grilled pineapple on a plate in an overlapping circle. brush lightly with remaining butter-rum glaze and sprinkle with the toasted coconut. serve immediately or at room temperature, garnished with the mint.

For the Butter-rum Glaze: makes 1/2 cup 2 tablespoons unsalted butter 1/2 cup golden spiced rum, preferably captain morgan

  • 1.

    in a small saucepan, mix the butter and rum. set over low heat to melt the butter. be sure to use low heat or the rum might ignite. stir until well blended.

  • 2.

    you can use warm, or let cool and transfer to a clean glass jar. The glaze will keep, tightly covered, in the refrigerator for up to 1 week. reheat before using.

Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of Hill Country Barbecue Market, the award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.GirlsattheGrill.com.

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