Pan Grilled Spiced Pineapple


I love pineapple in any form. Sweet, juicy, delicious, it is one of the many nutritious tropical fruits. Pineapples are packed with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium. It is also rich in fiber and  and is low in fat and cholesterol too.

Apart from munching on the exotic ripe pineapple one can always indulge in the grilled version. I love to flavor it with minimal spices and toss in dark rum to jazz it up.

A perfect desert after a sumptuous meal or in breakfast or maybe as an evening snack. You can toss the grilled pineapple in a salsa or a salad too.

The trick is to pick up a fragrant, ripe golden color pineapple.  If the fruit is just a little soft to touch then that is what you are looking for. Anything green is under ripe and spotty browns are over ripe.

Now that we have picked the right fruit, lay it on a chopping board and cut off both the ends. Make it stand and cut the skin in strips. Once the fruit is skinned, remove the eyes and dice it in circles or make wedges. It is up to you whether you want to remove the core or not. This time I did not but usually I do and make wedges instead of circles.

Now, to grill the fruit you can either use the traditional outdoor grill or oven grill and grill for 2-3 minutes or till the grill marks appear and both sides are nicely browned or use a non stick pan if you don’t not have the other.

 

Ingredients

Fresh Ripe Pineapple Slices – 6

Organic Honey –  3 table-spoon

Cinnamon – I/4 teaspoon

Lemon zest – I/4 teaspoon

Lemon Juice – 2-3 tbsp

Dark Rum (Old Monk) – 4 table-spoon (Optional)

Black Pepper powder – as desired

Red chili powder – as desired

Method 

Prepare  the fruit as described above and collect all the ingredients at one place

Take honey in a mixing bowl, add cinnamon and other spices. Add lemon juice and dark rum to it and mix. Place the pineapple slices or wedges  in it so they are fully covered with the marinade.

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Pineapple in Marinade

Heat the grill or oven (Preheat the grill at 400 degree Fahrenheit ). I used a non stick pan here. Heat the pan and glaze it with a little olive oil. Arrange the pineapple slices once the pan is hot. Keep the flame at low- medium as the slices will tend to burn easily as the honey caramelizes.

If you are using grill or oven arrange the pieces on grill tray and close the lid. Check  in sometime and if  both sides have a gorgeous deep golden brown tan,  remove in a serving plate.

grill in a pan

This is how it should look from both sides when grilling  in a pan.

Do not throw the remaining marinade , brush it on the top of grilled slices.

Once done, arranged the slices in a serving plate. Serve hot as it is or with vanilla ice-cream or frozen yogurt.

Variations 

Tip 1– You can use brown sugar, maple syrup, golden syrup or if you are adventurous then toss the pieces in marmalade with a little salt sprinkled over them  instead of honey and it will blow your mind. I hate chocolate syrup with it but folks do use that too. (Too overpowering for me. Kills the natural sensuousness of the fruit)   🙂

You can top up the grilled pineapple with Vanilla ice cream and dulce deleche for a quick dessert.

Tip 2 –  Try using  fresh cracked black peppercorn and vodka instead of the above ingredients. It will tickle your senses like anything.  Trust me, there is nothing like a spiced up juicy sweet pineapple straight from the grill.

 Tip 3 –  You can also try just the salt and cayenne pepper too.  It rocks.

Tip 4 – Try just sugar and cinnamon for that quick treat.

Tip – 5 They go well in a margarita and on a Hawaiian Pizza.

Tip 6 –  Try using wooden skewers or chopsticks for each wedge /slice. Makes it easy to eat and looks neat on a party table.

Enjoy this tropical delight and let me know your experience.

Bon Appétit

Recipe – Spicy Lamb Curry with Dark Rum


I perfected this recipe in my kitchen and have fond memories of many Sunday lunches when friends came over and we had great times over food and drinks. The basic recipe is of Mughlai lamb ( Mutton) curry with addition of Dark Rum. The dish is rich and full of aromatic spices which is a specialty of Mughlai cooking.  Although Mughlai preparations can be eaten all over India but it is the specialty of the North India. This is not a dish for calorie conscious but for those who relish rich food a  perfect dish for a Sunday meal on a cold winter day. Hope you will enjoy it as much I do. So, here is the recipe for all you meat lovers.

Ingredients : 

Mutton (Lamb Meat)  –  1 kg ( shoulder of lamb and front quarter provides the best meat) Cut into small pieces

Yogurt – 1 cup (Beaten)

For Gravy –

Onions – 3 large (cut very fine)

Ginger – 1 inch (grated or finely chopped)

Garlic – 6 pods (finely chopped or grated)

Tomatoes – 5 Large (grated)

Spices –

Black cardamom – 3

Green cardamom – 4

Cinnamon stick – ½ inch

Clove – 4

Black pepper corn – 5 -6

Whole red chilies – 4

Bay leaf – 1

Cumin seeds – ½ teaspoon

Asafoetida – 2 pinch

Salt to taste

Red chilli powder – 1 teaspoon (as per taste)

Fresh ground coriander seed powder – 4 tablespoon

Garam masala – 1 teaspoon

(You can put first 7 spices in a small muslin pouch, tie it and drop it in the gravy or use them as it is)

Desi Ghee – ¼ cup (clarified butter)

Dark rum – 60ml

For Garnish – Fresh green Coriander – half cup ( finely chopped)

 

Method –

 

Marinade the lamb pieces by smearing yogurt and a little salt over them. Cover with cling foil and keep aside.

Heat ghee in a heavy bottom pan

Add all the whole spices (if using the pouch, just add cumin seeds and asafoetida)

Once the spices crackle add chopped onions and salt. (Fine chopping gives a different texture and flavor than grated. Adding salt will help the onions to become crisp brown.  Indian food is all about passion and the more you give it time and patience the better it going to be)

Keep the flame on medium and stir onions till translucent.

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Add garlic and ginger at this point. (It is important to follow steps. At what point a certain ingredient is added changes the taste of the dish)

Fry them till golden brown then add the red chili powder and half a cup of water so the chili powder doesn’t burn, adding chili at this point with give the gravy a good color.

When the water is reduced and the mixture becomes browner add the powdered spices and mix well. The aroma will tell you when they have blended well.

At this point add grated tomatoes. I don’t puree them, grating gives a better color.

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Keep the flame on high and stir the mixture till the oil starts leaving the sides.

Once the mixture is properly done add one cup water. (It you are using spice pouch, add it now)

Lower the flame and let it simmer till nicely browned and reduced to thick paste

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Add the lamb pieces and raise the flame to high.

Keep stirring till all the pieces are fully covered in the paste.

Roast the meat in the gravy till oil starts to separate and the mutton is nicely done.

Check with a fork or knife to see if it’s become a bit soft.  It should be half done by now.

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Add enough water to cover the lamb pieces completely.

Check salt and add more if needed.

Add dark rum at this point and keep the flame high.

I use Old Monk but you can use any dark rum. Rum is a tenderizer also and it gives a distinct flavor to the curry. You can use up to 120 ml of rum depending on taste.

Turn the flame to slow now and cover the pan with a lid.

Let the curry cook on slow flame till the lamb pieces are soft and break on touching.

I make thick gravy but you can change the consistency according to taste.

Once done, stir in half of the chopped fresh coriander.

Take out the aromatic mutton curry in a serving dish and garnish with the remaining fresh coriander

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Serve hot with Nan, Parathas, Roomali Rori, missi roti or rice.

Bon Appetit