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Re: grilling fruits....
Grilled Pineapple Salsa
Ingredients:
8 pineapple rings, 1/2" thick
3 Tbs. vegetable oil
3 Tbs. chipotle in adobo
1/4 cup minced red onion
3 Tbs. fish sauce
3 Tbs. basil chiffonade*
3 Tbs. minced cilantro
2 Tbs. minced fresh oregano
4 Tbs. olive oil
2 Tbs. lime juice
1/2 cup minced red pepper
3 Tbs. mint chiffonade
* chiffonade--thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sauteed or used raw to garnish soups.
Preparation:
Carefully cut the pineapple into half-inch rings (figure F) with a serrated knife. Rub the rings with vegetable oil and grill until well marked. Mince pineapple (figure G), reserving any of the juices. Add to chipotle in adobo*, and mix in remaining ingredients.
* adobo--a Philippine dish of marinated vegetables and meat or fish seasoned with garlic, soy sauce, and spices and served with rice. Yield: 4 servings
figure f
figure g
Grilled Pineapple Salsa
Ingredients:
8 pineapple rings, 1/2" thick
3 Tbs. vegetable oil
3 Tbs. chipotle in adobo
1/4 cup minced red onion
3 Tbs. fish sauce
3 Tbs. basil chiffonade*
3 Tbs. minced cilantro
2 Tbs. minced fresh oregano
4 Tbs. olive oil
2 Tbs. lime juice
1/2 cup minced red pepper
3 Tbs. mint chiffonade
* chiffonade--thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sauteed or used raw to garnish soups.
Preparation:
Carefully cut the pineapple into half-inch rings (figure F) with a serrated knife. Rub the rings with vegetable oil and grill until well marked. Mince pineapple (figure G), reserving any of the juices. Add to chipotle in adobo*, and mix in remaining ingredients.
* adobo--a Philippine dish of marinated vegetables and meat or fish seasoned with garlic, soy sauce, and spices and served with rice. Yield: 4 servings
figure f
figure g
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