Posts Tagged ‘pineapple’

 
I’m still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli.  This recipe was exactly what I needed tonight – something that involves a little bit of real cooking, fresh seafood, and a ton of flavor.  I will have to keep this one in mind for the upcoming summer evenings.

Makes: Awesome dinner for 2
Total kitchen time: 45 minutes

Shopping list:

Scallops:

• 4 large, or 10 small, sea scallops
• 2 tbsp. safflower oil (or peanut oil, but don’t use olive oil)

Salsa:

• 1 medium shallot
• 1/4 cup pineapple, finely diced
• 1 tbsp. freshly grated ginger (substitute 1/2 tsp. ground ginger, only if you must)
• 1 tbsp. lemongrass, finely chopped
• 1 tsp. cilantro, finely chopped
• 1 tsp. honey
• 1 tsp. apple cider vinegar
• 1/2 tsp. sesame seeds
• 1/8 tsp. red pepper flakes
• 1 tsp. + 1 tbsp. extra virgin olive oil (use the best you’ve got)

Optional side: 1/2 lb. french beans

1. Peel the shallot and slice crosswise into thin discs, about 3mm thick.  Place the sliced shallot, 1 tsp. of olive oil and a pinch of salt in a small skillet and bring to medium heat.  Cook the shallot for 5-7 minutes until it has softened, but has not browned.  Remove from heat.
2. In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa.  Whisk together with a fork and adjust to taste by adding more honey, vinegar or salt.
3. Wash, trim and steam the french beans.  Remove them from the heat before they’re done cooking (still a little crispy) and run them under cold water to halt the cooking process.  Set aside to dry.
4. Meanwhile, heat the safflower oil in a large, heavy-bottomed skillet over high heat.  I highly recommend you use a cast iron skillet, both for its heat retention and for its natural non-stick nature.   Bring the oil just below its smoking point – you should see light whisps of smoke, but not much more than that.
5. Ensure the surface of each scallop is as dry as possible to encourage browning.  Place the scallops in the pan, leaving plenty of space between each one.  Don’t touch them for 60 seconds – they’re busy forming a golden crust and if you move them, you risk tearing it away.  After 60 seconds, lift the edge of one of the scallops to check for brownness.  If it is golden brown, flip it over and give it another 90 seconds.  If not, let it sit for another 30 seconds.  Cooked scallops can still be translucent in the middle, but cook them to a doneness you’re comfortable with.
6. Remove the scallops from the pan and turn of the heat.  Toss in the french beans and let them sizzle for about a minute, soaking up the great flavor the scallops have left behind.
7. To plate, lay down a pile of beans and divide the scallops between two plates.  Top with the salsa mixture, and a little extra sesame seeds, if you so desire.

If scallops aren’t your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!  I can’t wait to bring a batch of that salsa to the next cookout and discover what else I can top it on.

 
Today was unusually sunny and beautiful outside, which reminded me that in a few short months I’ll have to expose my pasty, muffin-topped midsection to the world if I want to enjoy Seattle’s summer aquaculture.  So, in an effort to keep eating well, I came up with these flavorful, low-cal, low-carb wraps.  Plus, they’re a great way to get rid of leftover chicken, turkey, or any other protein you’ve got lying around.  They may not be haute cuisine, but they’re a tasty way to stay in shape.

Makes: 4 skinny wraps
Total kitchen time: 30 minutes

Shopping list:

• 4 low-carb tortillas
• 1 lb. cooked chicken, skin removed (use the white meat from a roasted chicken, chicken breast, turkey breast, leftover pork chop, fish fillet, or whatever else sounds good)
• 1 1/2 cups chopped pineapple
• 1/4 cup cilantro, finely chopped
• juice of 1 lime
• 1/4 tsp. red pepper flakes
• 1/2 cup alfalfa sprouts
• 1 small avocado, sliced
• 2 tbsp. crumbled goat cheese
• sea salt and freshly ground black pepper, to taste

1. Using your fingers, shred the chicken (or other protein) into a small bowl.  Mix in the chopped pineapple, cilantro, lime juice, red pepper flakes, salt and pepper.  Cover with plastic wrap and refrigerate 15 minutes, up to 4 hours, to let the flavors develop. 
2. Divide the goat cheese, avocado slices and sprouts between the 4 tortillas.  Add the chicken mixture, and roll into a burrito, or pierce with a toothpick (if using small tortillas).

Serve this lunch or dinner wrap alongside a fruit salad, or some other healthy thing you might eat while you daydream about crisp french fries.

Sometimes I feel like getting a little fancy, and a whole roasted duck fits the bill.  Don’t let it intimidate you, though.  Roasting a duck is just like roasting a chicken, and no, it’s not absolutely necessary to crack open an actual coconut to make this recipe.  If you’re feeling a little adventurous, give this one a try.  I think you’ll be pleased with the results.

Total kitchen time: 2 hours
Makes: foul for four

Shopping list:

• 1 whole duck (or 4 duck breasts, if you prefer)
• zest of 1 orange
• 1 stick unsalted butter
• 24 oz. (4 small cans) pineapple juice
• 1.5 cups basmati or jasmine rice
• 1/4 cup cream of coconut (from the drink mixers aisle of your supermarket)
• 1/4 cup coconut milk
• 2 tsp. yellow curry powder
• 1 tsp. cinnamon
• 1/2 tsp. red cayenne pepper
• 1/2 tsp. crushed red pepper flakes
• coarse salt and freshly ground black pepper

1. Preheat your oven to 425° F and set the top rack in the middle position.  Rinse and thoroughly dry the duck, inside and out.  Salt and pepper the skin and inner cavity.
2. Blend together the orange zest and butter using a small food processor (or with the back of a fork if you’re Amish, in which case I don’t know how you’re viewing my blog right now).  Stuff half of the orange butter under the skin of the duck and rub the remaining half on the outside of the skin.
3. Truss the duck (it yields better results, but it isn’t absolutely necessary) and place it on a rack in a roasting pan, breast side up.  You can also place the duck directly onto a preheated heavy-bottom skillet, but a roasting pan will help the duck cook more evenly.  Whatever you’ve got around will work, so don’t fret.
4. Roast the duck for 45 minutes, then flip carefully and roast another 45 minutes with the breast side down.  Be sure to pour out any fat drippings from the body cavity when you flip the bird.  Let the duck rest at least 15 minutes before carving.
5. Meanwhile, boil the pineapple juice in a small saucepan over high heat until it has reduce to about 1/4 the quantity.  It should be shiny and a little syrupy.  Set aside.
6. Prepare the rice using your rice maker or stovetop, according to the directions on the package. 
7. In a small saucepan, combine the cream of coconut, coconut milk, curry powder, cinnamon, red cayenne pepper and crushed red pepper flakes.  Bring to a boil, and adjust to taste by adding more curry powder or red pepper flakes.  Fold the coconut mixture into the rice.
8. Plate the duck atop the coconut curry rice and spoon over some of the pineapple glaze.

If you’ve never cooked duck before, you’ll be surprised at the amount of fat that melts off the bird as it cooks.  Ducks have fatty skin because ducks need to float.  Wood also floats, and burns.  Witches burn because they are made of wood.  Therefore, if a woman ways the same as a duck, she is a witch.  Wow, a recipe and lesson in illogical justice?  What doesn’t this blog have!