It's January (almost February) in Alaska, and while the days are definitely longer, it's still a dark, cold time of year. So much so that Alaskans often take this time to fly somewhere tropical, lounging in warm sunshine, sipping drinks with little umbrellas in them, and tasting fresh, fruity flavors.
These little skewers are easy, fast, and taste really good with grilled meats like pork and chicken. Serve them up when you need a little bit of "island time" in your life. ~TFC
Grilled Pineapple Skewers (serves 4)
Ingredients and procedure:
- Fresh pineapple, cut into 3-inch inch planks (or cube pineapple, just make sure it is large enough to withstand a skewer and the grill)
- 1 1/2 cups simple syrup *
- Soak wooden skewers in a bowl of water to keep them from burning, or use metal skewers
- Place pineapple into large, zip-type bag and pour simple syrup all over it, allowing pieces to be covered. Let sit for a few minutes.
- Preheat grill, and be sure to oil or spray the grill rack to prevent sticking
- Place pineapple on skewers, then on grill, for 2-4 minutes (depending on sizes of pineapple), turning to make sure pineapple doesn't overcook, but so that the natural sugars can become caramelized
- Serve immediately while still warm
- Variations include adding a bit of heat with pepper sauce, or some spice with cinnamon. Make it your own.
*Simple syrup is just like it sounds; simple, but a great way to infuse sugar into a recipe, especially drinks or marinades. Pour equal parts water and sugar in a saucepan, and stir slowly over medium heat. Sugar dissolves into water, so one cup of sugar and one cup of water will make about 1 1/2 cups of syrup. Store extra in the refrigerator.
The annual contest between football powerhouses is coming up, and every confident Super Bowl host needs to have a few tricks up his or her sleeve. These whiskey-based drumsticks are just the thing for hungry guests, and I guarantee, they'll lick their fingers. Double or triple the recipe depending upon who shows up at your house.
Serve with ranch sauce, carrot and celery sticks, and your favorite cold beverage.
Goooooo (insert your favorite team, here)
WHISKEY DRUMSTICKS (serves 4) *NOTE: This recipe requires time for marinating. Best started the day before.
8-10 chicken wings and/or drumsticks (this also works for full-size drumsticks - kids love 'em too)
3 Tbs Dijon mustard
1/2 cup whiskey
1/4 cup agave nectar
1 Tbs Worcestershire sauce
1 tsp paprika
1 tsp paprika
1 tsp (or to taste - careful there) cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Rinse chicken and pat dry, then place in bowl or zipper-type bag.
Place remaining ingredients in a blender and puree until well-mixed.
Pour the puree into the bowl or bag; if using a bowl, cover. If using a bag, seal tightly.
Refrigerate 4 hours or overnight to let that goodness soak into the chicken.
Grill over an indirect heat (important - you don't want these beauties to burn).
Ensure an internal temperature of 165F is reached, or the juices run clear when pierced with a knife.
Serve with plenty of napkins.
Favorites from Chef Mark Bly
Looking for a copy of a favorite Flying Chef recipe? Need a tip for your next gathering? This is the place.