Belated article, just like a forgotten birthday(or food)!

So, with all of the insanity of the last month or so, I have been slacking on the posting! But it is cool, because i went to Walgreen's and picked up this clever card and a crappy gift certificate, and gave it to you a month late.  Should make it all better, right?!

This last pineapple recipe is a simple one. So simple and delicious, in fact, that it may be one of the best recipes in the entire solar system.

Remember Rumaki???

This Polynesian food was once a fad brought to the U.S. via Oakland, California at a renowned restaurant called Trader Vic's in the 1930's.  Eventually Trader Vic's came to Houston and peaked in the Tiki Party fueled 50's and 60's.  The place is long since history in the Bayou City, but some asian restaurants serve a limited selection still to this day.  It was well before my time, but these types of foods are making a slow climb back up the ladder in the States, bringing the savory/sweet/spicy combinations of Polynesian foods back to the forefront of casual-fine dining.  
So what in the hell is Rumaki, you're wondering?  This delightful way of preparing foods is similar to kabobs, but a little smaller and usually involving some sort of pork.  Traditional Rumaki is made with bacon wrapped marinated chicken livers and fresh water chestnuts, then skewered and grilled.  The Polynesian flavors of soy, dark sesame, and ginger are present as well to add to the Pacific Rim theme of the food.  The version here is bacon wrapped marinated pineapple with coriander leaf(cilantro) and hot peppers.  To check out some local spots offering Rumaki, And if you are a fan of smoked meats, with spicy and sweet, get ready to fall in love.

Spicy Pineapple Rumaki

 serves 6

preparation time: 1hr(mostly for marination)

For marinade:
1 Tbsp dark sesame oil
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 Cup pineapple juice
1/2 cup brown sugar
2 Tbsp fresh grated ginger


For Rumaki:
1 fresh, ripe pineapple, cut in to 1.5 inch chunks
10 pieces thick peppered bacon slices, cut in thirds diagonally
6 Serrano peppers seeded, quartered
1 bunch coriander leaves
12 bamboo skewers(4in) soaked***


To prepare
Combine all marinade ingredients in a bowl and whisk until sugar dissolves. Add pineapple and peppers to marinade and let stand for 45 min.
Next, put a few coriander leaves, and a piece of serrano pepper on a piece of marinated pineapple. stretch out a piece of bacon and wrap around these ingredients, then skewer  through the end of the bacon to keep from unravelling on the grill.  Repeat this process with remaining ingredients.
Heat grill to high heat and brush with oil.  grill for 2-3 min on each side or until bacon is cooked through.

serve imediately.
***you can substitute toothpicks in each chunk if skewers are unavailable

Ode to the Pineapple, chapter II

I made these at a potluck recently, and I think they went over quite well(I barely rescued a half of one from the platter).  This recipe is simple and doesn't take up too much time, and brings in a flavor profile reminiscent of southeast Asia meets the Caribbean.  The sweet potato gives a richness to the cake and pairs well with the curry spices, garlic, and herbaceous nuances of the minced coriander leaves and mint. Then the sauce brings it home with plump, juicy chunks of pineapple, the heat of the scotch bonnet, and sweet brown sugar touch. The contrast of the sweeter sauce and savory cakes are delightful to experience...In the pineapple season it can't be beat!  Let me know if you have any questions, and give me some feedback if you try this one out...

Sweet Potato Curry Cakes w/Sweet and Spicy Pineapple

makes about 10 cakes

For the cakes:
2 large sweet potatoes, peeled
3 yukon gold potatoes, peeled
1 Tbsp pressed garlic
1 Tbsp melted butter
1 egg
1/2 cup flour
1/2 bunch fine chopped coriander leaves
6-8 mint leaves minced
2 Tbsp curry powder
1 Tbsp cumin
1 tsp turmeric
salt and pepper as needed
Oil for frying(blended is my choice)

For the Pineapple Topping:
1 fresh whole pineapple, cored and trimmed, small diced
3-4 scotch bonnet peppers(depending on your tolerance for heat) slice down the side, but intact
1 serrano pepper, seeds and ribs removed, fine chopped
1 clove garlic crushed
1/2 of med red onion, small diced
1 Tbsp blended oil
1 Tbsp apple cider vinegar
juice of one large lime
1 cup packed light brown sugar
1 cup of water

As promised, recipe #1

SO this first one is a pescatarian friendly recipe, and can be made by anyone with a basic cooking skill set.  It has kind of a Spanish twist to it and highlights the sugars in the pineapple which pairs exquisitely with the spice in the sauce and on the shrimp.  Not to mention the smoky undertones from the grill just sets this easy dish on fire with additional flavor!  The cilantro, red shrimp, and golden pineapple come together for the contrasting vibrant aesthetics of your presentation. A great feature for the fruit itself, this dish is also interchangeable with various cuts of fish in place of the crustaceans, and can be served poolside all summer long! My suggestion is to make some Margaritas, (or Pina Coladas if you're feeling extra pineapple-y) to pair with this dish and get ready for the summer around the corner! Enjoy.

 Camarones y Pina a la Grilla

 makes 4 servings

1 fresh pineapple. peeled, cored
1# of shrimp, peeled, deveined (16-20s are best, I also prefer the gulf as opposed to tiger for flavor)
2 tbsp fresh ginger, minced
2 tbsp of pressed garlic
2 tbsp of olive oil
1 med yellow onion, small diced
1/2 cup small diced carrot
1 Serrano pepper, remove half the seeds
1 cup orange juice
2 cups water
1 bunch fresh coriander leaves (cilantro) half fine chopped, half leaves whole
1cup of sugar
1tsp of cayenne pepper
1tsp of crushed red pepper
1tsp of ground coriander
1tsp of ground black pepper
Salt as needed
Additional pepper as needed
Additional oil as needed

To prep:  Lightly salt and pepper the shrimp, and drizzle with oil. Let stand for 30 min.  In the meantime, trim and core your pineapple. Cut in to 1/2 inch thick rings. Set aside one ring for sauce. Save the trimmings (not peels), minus the top, and the core. Lightly salt, and drizzle with a little oil as well as the crushed red pepper. Marinate for 30 min (both shrimp and pineapple can be marinated day before)

Next, in a med saucepan, heat the 2 Tbsp oil and then add onions, carrot, ginger, pineapple ring, core and trimmings as well as the Serrano.  Cook until onions become translucent, stirring frequently.  Then add garlic, cayenne, ground coriander, and ground black pepper and cook until garlic just begins to brown.  Add the OJ, the water, sugar, and chopped cilantro and stir well until all sugar is dissolved. Bring to a boil, then lower heat to a constant simmer. Reduce to sauce consistency. Then strain and press. Adjust seasoning as necessary for more spice or salt.

Heat your grill to at least 400F. You can use gas or charcoal, but the flavor will be better with either if you add some soaked woodchips for an extra smoky finish (I recommend using a sweet wood like apple or cherry for this recipe).  Grill the Pineapple rings about 3 min on each side. Use a spatula to flip to avoid sticking. Reserve. Then grill shrimp for aprox. the same on each side and reserve and cover to keep warm.

To serve: sauce on bottom of plate. Pineapple ring in center, 4-5 shrimp in middle. Garnish with whole fresh coriander leaves.  (A side of seasoned jasmine rice would make this a meal)

Pick it up again, my friend, for the love of the P!

I love pineapple.
I love, love, love, love, loooooooove me some pineapple.
Not from a can.
Not from a greenhouse somewhere in South America that is sold under ripened to me via an out-of-season grocer's produce section.
I'm talkin' big golden, naturally ripened, plump, tropical, mean little sweet bastards that lure you in with their intoxicating scent from three feet away.

It is March, and that means it is peak season for one of my favorite foods.

My relationship with this fiber-rich, vitamin-packed flavor bomb dates back to my early childhood, where a love of juice quickly blossomed in to a fruit addiction. It is in this time period that I began requesting fruit salads and pineapple upside-down cake for every occasion. The perfectly caramelized rings that perched atop the sweet and sticky cake was etched on to my tongue forever as a comfort food, and remains so today, even with a far more educated palate and years of tasting experience.

As I grew in to my trade as a chef, I became more aware of the different nutritional and culinary values that pineapple brings to the table(pun, albeit a bad one, intended). The world opened up its coffers of knowledge and inspiration and I soon found myself making fried, candied, baked, grilled and broiled pineapple among others.

Like a Dr.Suess story not involving eggs and ham, I would put it in salsas, picos and breadstuffs, in soups and in pie. In salads, as glazes, on meat-things, dipped in spices or coconut and ready to fry!
I was sauteing with Thai food, dehydrating in sea salt, and pickling with booze,
I was running a golden ringed and cubed circus with my spikey fruit muse!
In can be savory, or sugary, curried or smokey
Spicy or crispy, or in jello molds that are hokey
Any way you core it, it's always the same,
No matter the method, or recipe name...

It's delicious juices dripping down a satisfied grin,
you'll surely know when the pineapple season is in!

OK, I'll stop for now. I think I have made my point.
But, I am going to put up a few recipes here in the next few days that hopefully some of you will give a try. All will utilize this lovely ingredient. They will range in difficulty, but most will follow the Fatman's general rules of maximum flavor and minimal monetary and physical output (where possible). I hope that you learn to enjoy this magnificent fruit as much as I; and if you've never had the taste for it, maybe you learn a new method of preparation that changes your mind.

As always, I welcome your feedback, your recipe ideas, or related stories.
Thank you my thin amigos...

Talk to you soon,
MK