Pineapple, Red Onion Serrano Salsa

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano pepper, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

Directions

Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

Pineapple, Red Onion Serrano Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

Directions

Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

Pineapple Preserves

June 12th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 cup pineapple, chopped small to fine
1 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 vanilla bean, cut and scraped (scraped parts reserved)
½ teaspoon cinnamon, freshly grated
½ teaspoon ground cloves

Directions

Place all ingredients in a medium sauce pan on low heat and cook slowly stirring often for about 20 minutes.

Semita de Piña (Pineapple Tart)

June 12th, 2011 § 0 comments § permalink

Makes about 12 tarts

Semita is the most popular pastry in El Salvador and its basically a bread dough filled with jam. The most popular filling is pineapple utilizing El Salvador’s sweet pineapples!

Ingredients

1 cup milk
½ cup butter, unsalted
½ cup sugar
2 teaspoons salt
13 cup warm water
1 package active dry yeast
5 cup all purpose flour
3 eggs, beaten
1 teaspoon vanilla
1½ cups pineapple preserves (recipe follows)
(egg and water for glaze)
Turbinado sugar for dusting

Directions

Preheat oven to 350°F. In a saucepan heat the butter, sugar and milk until all the sugar is dissolved, remove from heat and cool to a lukewarm temperature. In a small bowl whisk together water and yeast and set aside for about 3-4 minutes until yeast is frothy. In a large bowl combine the flour and salt and make a well in the center. Mix together the milk mixture and the yeast mixture and slowly add to the flour bowl mixing as you add forming a bread dough. Once a bread dough is formed and all the ingredients are mixed well, transfer to a floured surface and knead until the dough is smooth and elastic. Transfer to a lightly oiled metal or ceramic bowl and cover with plastic wrap or a kitchen towel and let rise in a warm spot for about 1½ hours or until doubled in size. Punch the dough down and divide into two sections and place again on a lightly floured surface and roll out the dough into a rectangle sheet the size of a baking sheet. Place the dough on a lightly greased baking sheet (save the trimmings of dough if you have). Spread the pineapple preserves all over the dough evenly leaving a border around the edges for sealing the top layer. Roll out the second section of dough and place over the top of the jam. Making sure to seal the edges (by pressing together tightly). Roll out the strips of dough into long strips and make criss-cross pattern over the tart. Take some beaten egg and water and brush the tops of the tart and sprinkle with the turbanado sugar. Poke many holes in the tart to prevent it from puffing ad let the tart rest for about 30 minutes before placing in the oven to bake. Bake for about 30-40 minutes or until a toothpick inserted into the dough (on the side) comes out clean. Remove from the oven and let stand about 10 minutes before cutting and serving.

Pineapple Preserves

Makes 2 cups

Ingredients

1 cup pineapple, chopped small to fine
1 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 vanilla bean, cut and scraped (scraped parts reserved)
½ teaspoon cinnamon, freshly grated
½ teaspoon ground cloves

Directions

Place all ingredients in a medium sauce pan on low heat and cook slowly stirring often for about 20 minutes.

Raspados de Frutas Tropical (Tropical Fruit Snow Cones)

June 12th, 2011 § 0 comments § permalink

Makes quite a few snow cones

Most of us don’t have ice scrapers in our kitchen for snow cones so this raspado recipe is modified to utilize the tools we all typically have in our kitchen while still being able to enjoy the authentic taste of a snow cone!

Ingredients

For a mango raspado

2 mangoes, ripe, peeled, deseeded and cubed
1 cup water
½ cup sugar or honey
Juice of 2 limes
Zest of one lime

For a pineapple raspado

3 cups fresh pineapple
1 cup water
½ cup sugar or honey

For a coconut lime raspado

1 cup coconut milk
1 cup shaved raw coconut
1 cup water
Juice of 2 limes
Zest of 2 limes
½ cup sugar

Directions

In a blender blend up all ingredients until smooth. Pour into a low metal dish with sides and place in the freezer to freeze, scraping with a fork every few minutes in order to get a ice consistency. Once frozen serve by scraping up with a fork and placing in a bowl.

Vanilla- “Butter” Cast-Iron Pineapple Upside-Down Cake

March 31st, 2011 § 0 comments § permalink

Makes 1 large cake

Ingredients

8 tablespoons (1 stick) margarine
1 vanilla bean, split and scraped clean
1 cup sugar, separated
1 fresh pineapple, cored and sliced
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons coarse salt
¾ cup egg replacers (replacers must equal approximately 3 large eggs)
1 teaspoon vanilla extract
½ cup coconut milk

Directions

Preheat oven to 350ËšF.

Melt 4 tablespoons of margarine in a cast iron skillet over medium heat, making sure to coat all sides. Add the vanilla bean and the scrapings from the vanilla bean and ½ cup of sugar and cook until the margarine starts to melt and turn golden brown, about 3 minutes. Add pineapple rings forming a circle covering entire bottom of pan filling any blank spots (cut rings if you need to fill spots) arranging for an aesthetically pleasing design. Place in the oven for 15 minutes or until pineapple is tender. Set aside.

Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder, baking soda and salt. Separately, in the bowl of a large mixer over medium-high speed or by hand, beat the remaining margarine and sugar until fluffy. Reduce speed to medium and add egg replacers, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and coconut milk. Drop spoonfuls of batter over pineapple mixture and spread evenly with a spatula coating evenly and making sure pineapple is not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes. Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.

Pineapple Carpaccio With Basil Syrup

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

1 medium pineapple, peeled and cored and sliced paper thin
½ cup basil syrup

PREPARATION

Arrange pineapple slices flat and drizzle with basil syrup.

Follow the recipe for basic syple syrup using basil leaves. 
http://recipes.ger-nis.com/b/basic-simple-syrup

Pineapple and Mint

June 3rd, 2010 § 0 comments § permalink

Serves 2

INGREDIENTS

2 cups fresh pineapple, skin removed, cubed
¼ cup fresh mint leaves, chopped

PREPARATION

Preheat oven to 350ËšF degrees

Place pineapple and mint in bowl, and stir well.  Transfer mint coated pineapple and juices to prepared foil.

Wrap and bake for 10 minutes

Fresh Pineapple & Sage Granita

June 2nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pineapple, peeled , cored and cubed
1 cup sugar
¼ cup fresh sage, chopped

PREPARATION

Blend up all ingredients using a hand held food processor.  Pour into a low dish cover and freeze.  Scrape puree every 20 minutes while it freezes, this should create flaky crystals.  Freeze and scrape until desired consistency.

Pineapple Mint Iced Red Bush Tea

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 bags red bush tea
Handful of fresh pineapple mint
1 lime, sliced
¼ cup honey

PREPARATION

Combine tea bags, herbs, honey and lime in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool. Add remaining water. Remove mint leaves, tea bags and lime slices. Refrigerate and enjoy! Add more sugar,  honey  or lime according to your preference.

Roasted Pineapple, Red Onion, Bell Pepper Chive Salsa

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

7 slices pineapple grilled and then chopped
¼ cup red onion chopped
¼ cup red bell pepper chopped
¼ cup chopped chives
1 tsp mustard
1 tsp honey
juice of 1 lemon

PREPARATION

Mix well and serve room temperature over fish or chicken or meat.

Red Pepper Pineapple Salsa

October 12th, 2009 § 0 comments § permalink

Makes 3 cups of salsa

INGREDIENTS

1 c chopped red peppers
½ c chopped cilantro
½  c chopped red onion
1 cup chopped fresh pineapple
Juice o 2 limes
1 tsp sugar
1 tsp salt
Black pepper

PREPARATION

Mix all ingredients in a small mixing bowl.  Serve will chicken or fish of quesadillas.

Grilled Pineapple Red Pepper Salsa

October 12th, 2009 § 0 comments § permalink

Grilled Pineapple Red Pepper Salsa

Makes approx. 3 cups

INGREDIENTS

2 Tablespoon cumin
1 small pineapple, peeled, cored and sliced into rings, medium thickness
½ cup cilantro, chopped fine
1 medium red onion, chopped coarsely
1 medium red bell pepper, chopped coarsely
Juice and zest of 1 lime
Salt

PREPARATION

Dust pineapple rings with cumin and high grill on both sides until blackened but not charred, approximately 2 minutes on each side. Set aside and let cool. In the meantime mix cilantro, onion & bell peppers in a bowl. Chop pineapple to medium bite size pieces and add to cilantro pepper mix, mix well. Add zest and juice of lime and salt and again mix well and let stand for a few minutes before serving

Serve with steak, pork, chicken or rice!

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