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)