ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Pineapple is even better when it is grilled with these wonderfully compatible flavors. Pineapple, unlike many fruits, does not get mushy when cooked, so kabobs hold their texture nicely. For color, you may wish to use orange slices and candied whole cherries, or you may leave them out.
Yield: 6 servings
1 fresh pineapple
2 fresh oranges (optional), unpeeled, cut into ¼-inch-thick slices
6 whole maraschino cherries with stems on (optional)
¼ cup unsalted butter
¼ cup light brown or granulated sugar
½ cup light rum
1. Preheat grill or broiler to medium-high or 400F (205C) if not already hot, then prepare pineapple. Using a very sharp heavy chef’s knife or electric knife, slice about 1 inch off the top. Then peel, cutting deeply enough to trim off most of the “eyes.” If any remain, remove with a sharp paring knife. Halve lengthwise, then cut lengthwise in sixths and then into 2-inch pieces. Skewer pineapple, alternating with orange slices and cherries, if using. Place kabobs on grill or under the broiler.
2. Combine remaining ingredients in a small pan and place either on burner attached to grill or on grill itself or heat on the range or in a bowl in the microwave oven. Cook, stirring occasionally, until butter melts. Brush fruit with mixture and continue to grill until it chars a bit. Turn and baste with remaining mixture and grill until kabobs are charred a bit and done as desired—they are best if they are allowed to darken somewhat from grilling as this enhances the flavor.