Tag Archives: Pineapple

Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice

Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice

  • Servings: 2-6
  • Difficulty: easy
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Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice
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Last Saturday on Foodnetwork’s “The Kitchen” they did a show titled “Winter Escape” where they made food from the Caribbean. You know lots of coconut and Pineapple flavored stuff. They brought in Caribbean chef named Julius Jackson
who made some of his coconut fried shrimp with the mango dipping sauce. It just looked and sounded really good to me so I gave it try. Sunny did a marinated skewered pork with a side of coconut pineapple baked rice. So I made that too.

I was an admitted shrimp hater when I heard them described as the roaches of the sea but I came back around and now will have them on occasion. One of the best things about them is how fast and easy they are to cook. You can whip up a batch in no time.

This turned out well. My only complaint was my crust didn’t stick as well as I wanted. I didn’t have enough oil to submerge the shrimp so it’s really my fault because I had to jack with them while cooking to make sure they fried evenly. So I likely did most of the damage but the crust that did stick was delicious with that pop of sweet and chewy coconut shreds in the batter. I thought the sauce was good but a little too tangy and could have used a little more sugar and more heat. As for the rice it turned out great with this mellow coconut back not with a punch of sweet from the pineapple. Also this was the first time I baked rice outside of a casserole and it turned out nice and fluffy. I hope you enjoy it.

Ingredients:
6-10 Shrimp per person (peeled, deveined, butterflied, tail in tact)
Peanut or Vegetable Oil to cover 5 shrimp at a time.

Batter (wet)
3 eggs
1/2 cup of coconut milk
1/4 cup of Sriracha
pinch of Cayenne
2 tsp of Paprika
Kosher Salt

Batter (Dry)
1 cup of flour
1/4 cup + of sweetened shredded coconut
1 tbs of corn starch
1 tbs of white sugar
1 tbs of paprika
1 tsp of cayenne

Mango Sauce
1 mango skinned and diced
2 limes juiced
1 tbs of sugar
1/4 cup of Sriracha (less if you want)

Coconut Rice
1 cup of Jasmine Rice
2 tbs of Butter
1/2 cup of coconut milk
1 cup of water
1/2 cup of canned diced pineapple
pinch of cumin
2 pinches of Paprika
Pinch of Kosher Salt and Pepper

Directions:
1. The rice takes the longest so I started with it by preheating my oven to 350 degrees. In a sauce pan heat up the coconut milk, butter, water and spices until they simmer. Rinse your rice until it becomes clear. Pour the rice into your simmering liquid and then pour that mixture into a 8 x 8 baking dish. Add the pineapple and spread everything until its even. Cover tightly with foil and cook in the over for about 30 minutes. Don’t peak until 25 minutes passes.

2. For the shrimp.. heat your oil in a pot that will contain/fry about 5 shrimp a time without touching. You want your oil to heat to 350-375. Your shrimp are likely going to be cold so take that into account. I mixed my wet batter ingredients in one pie dish and the dry batter ingredients in another pie dish.

As I shelled, deveined and butterflied my shrimp, I placed them into my wet batter mixture as if it were a sort of marinade. If you haven’t deveined shrimp I will try to describe it but you could also probably find a video on youtube. I grip the tail and remove the shell keeping the last part of the shell in tact near the tail’s end. Carefully with a sharp and small knife make strokes right in the middle of the curled side of the shrimp. You will see the vein and simply grab it and pull it out and should remove in one piece. Small stroke your knife until the large part of the shrimp lays flat on that big end. The reason for this is it not only looks cool but it gives you more surface area so you have more crust.

3. Once your oil is hot, take five shrimp at a time and remove them from the wet batter and put them into the dry batter until fully coated. Carefully lay them into the oil and cook for about 3-5 minutes when the crust is nicely browned. Remove them and place them on a wire wrack to drain. Work in batches until done.
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4. For the sauce I put everything in a blender and blended until smooth.

Fluff your rice and plate everything up. Enjoy.
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Greenzilla Smoothie

Greenzilla Smoothie
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A couple of weeks ago I was in Canada for business and went to dinner with some guys. One of the guys was a health fanatic and we started talking about his routine and his food. He is a big runner and also a low calorie guy. Have you heard of these guys who try to keep it to 1200 calories a day. He isn’t that strict but will go low calorie a few days a week. We talked about dinner and he said he has a green smoothie several times a week. He said he craves them so I have been making and drinking them for breakfast for about a week. They are pretty delicious.

Here is how I make it….

1 avocado
1 green apple
1/2 cucumber
1 tbs of ginger
1/4 frozen pineapple
Two handfuls of spinach and kale mix
1 lime juiced
1/2 cup of Organic natural apple juice
a few cubes of ice

I take most of the skin off the apple and cucumber and rough chop them. I add everything in my Vitamix and start it slow and hit it hard for about 1-2 mins to break everything down as smooth as possible.

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Pineapple Broccoli Salad

Pineapple Broccoli Salad

  • Servings: 2
  • Difficulty: easy
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Pineapple Broccoli Salad
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I planned to make Huli Huli chicken and while it had some sweet it also was spicy and tangy looking. Since the sauce had pineapple juice and was Hawaiian I decided to somehow marry up pineapple and broccoli.
I also wanted to stay cold and use raw broccoli. I remember a salad side that is served at local place called “Short Stop”. Jill and I would always get the broccoli salad as a side. So that shaped and steered me into coming up with this recipe.

It’s fresh, crunchy, cold with a touch of sweetness.

Ingredients:
Couple of Crowns of Broccoli (diced up)
1/4 cup of diced pineapple (tiny pieces)
1/4 cup sunflower seeds
1/4 cup walnuts
4 green onions diced
2 strips of crispy bacon
1/2 cup of Duke’s Mayo
3 tbs of sugar
2 tbs of white vinegar

Directions:
1. Super easy. Dice it all up and then make mix your wet ingredients. The broccoli is raw and crisp so the longer it is in the sauce the less crunchy it will be. I say 30minutes is a good time in the sauce.

2. Make your crispy bacon by baking for 50 minutes on 300 or microwave for about 3-4 minutes(stopping about every 40 seconds to check on it) Crumble on top of the served salad.
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Chicken Al Pastor Tacos

Chicken Al Pastor Tacos

  • Servings: 3
  • Difficulty: easy
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Chicken Al Pastor Tacos
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Taco Diner has little chicken al pastor tacos that Jill likes. I wanted to try and replicate them at home so whipped up this recipe. While I love just about everything spicy something about the canned Chipotles in Adobo that is off putting to me.   Given I am always bumping up the spice level, the first time I used them I took it too far and dumped the whole can and absolutely overwhelmed whatever I was cooking.

Replicating a “al pastor” I knew I had to face this can of smoky heat. I was able to show some restraint and it paid off because these little guys were really great. It’s smoky with a background of heat that slowly builds and the pineapple gives it a great balance of sweetness. Adobo has a really strong smell and when Jill gets home I knew she would be suspect. In fact she asked “ it smells like someone has been smoking pot in here”   I was concerned but first bite she said these are really good.

Ingredients:
2 chicken breast sliced and cubed
Corn tortillas
1 fresh pineapple cut in to small cubes
½ bottle of Mexican beer.

Sauce
1 small red onion
3-4 Roma tomatoes
2 cloves of minced garlic
Good handful of cilantro
1 6oz can of Pineapple juice
2 chipotles with the adobo sauce from the same can
1 tsp of cumin
1 tsp of Ancho Chili powder
Pinch of cayenne (optional)

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Directions:
1. All ingredients listed under sauce in food processor and blended until smooth.
2. Cube your chicken breasts into small cubes and put them into a pot on medium heat with some oil to sear.
3. Now add the sauce into the pot with the chicken and the beer. Simmer it until sauce is reduced and thick.
4. In a separate skillet add a little oil and put your tortillas in it to soften and heat. Assemble your tacos by adding your saucy chicken, pineapple and cilantro or anything else you like. We served it with homemade re-fried beans and Spanish rice.

Tequila Sangria Zinger Cocktail

Tequila Sangria Zinger Cocktail
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Bobby Flay made a similar cocktail that looked good and refreshing. He used hibiscus zinger tea but I went with Celestial’s Mixed Berry Zinger. This was fantastic due to all the fresh fruit paired with the tea and tequila. It wasn’t overly sweet and drinks like a lightly sweetened tea or margarita.

4 cocktails:
10 oz of blanco tequila
2 oz orange liquor
2 cups of Herbal tea
1 orange
1 lime
1 lemon
Fresh pineapple
Fresh mint
Lemon lime soda or seltzer

Take your lime, lemon and orange and slice a few slices and put them in a pitcher. Juice the remaining into the same pitcher. Make a batch of tea using 2 cups of boiling water and two tea bags. Steep for 6 mins or until the desired intensity. Ice the tea to cool it down and slightly dilute. Add your tequila and stir in the pitcher mashing up your fruit. We were going to top with seltzer but didn’t have room so we went plain.

Definitely made our rotation and I will experiment with different teas and liquors. Enjoy responsibly.

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Pineapple Express Cocktail

Pineapple Express Cocktail

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We had Thai lettuce wraps the other night that called for fresh pineapple and limes. Sounds like a cocktail to me so we made what we are calling the Pineapple Express. Jill had a good idea for next time, add a slice of fresh jalapeno for a hot herbal note.

3 oz Titos Vodka
several pieces of fresh pineapple
1/2 lime juice
topped with Ginger Ale

Muddle pineapples and lime juice and Vodka in a shaker. Add ice and shake. Pour into an iced glass and top with Ginger ale.

Thai Turkey Lettuce Wraps

<br /> Thai Turkey Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps

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This is a really simple healthy recipe that can be made in a few minutes. Jill bought me a cookbook from the FoodNetwork show “Chopped” and they have a thai turkey lettuce wrap recipe that looked good. I make a thai peanut chicken lettuce wrap and merged some of the ingredients.

Fish sauce is most often made from fermenting anchovies and pressing the liquid out of them. Fermenting is concept I get in cheeses, alcohol and cabbage but it kind of freaks me out a bit with fish. So when I saw the Chopped recipe had a ¼ cup I wondered how this would go over. Sure enough when I poured it in, I hear “what’s that smell?” So if you have issues with fish sauce, this turned out to be a great dinner.

Ingredients
1 package of lean ground turkey (chicken or pork would work too)
1 bunch of green onions
1 bunch of cilantro
Handful of halved cherry tomatoes
1 diced jalapeno (seeded)
4 cloves of garlic (minced)
2 tbs of minced fresh ginger
2 tbs Thai Basil (or regular basil)
1.5 cups of diced fresh pineapple
2 limes juiced
1 head of Bibb or Butter Lettuce
1.5 cups of Basmati Rice
¼ cup fish sauce
3 tbs of Sriracha sauce
1 tbs chili oil
1 tbs vegetable oil

Directions
This goes pretty quickly so go ahead and get everything diced up and ready to add to the skillet.

Prep
1. Cut the white and light green sections of the green onion and jalapeno (put in a bowl)
2. Mince your garlic and ginger and put in another bowl.
3. In a bigger bowl cut up the green parts of the onion, pineapple, tomatoes, cilantro, basil
4. Uncle Bens Basmati 90 sec microwave rice (cook it and set aside)

Cook
On medium high heat put your oils into the pan and cook bowl 1 of white onions and jalapenos for about 3 mins. Then add your second bowl of minced garlic and ginger and cook for one minute (stirring) . Now add your ground turkey and brown it while constantly breaking it up with your spatula. Once the turkey has been browned, turn your heat down to low and add everything in the last bowl along with the fish sauce, lime juice and Sriracha. Serve with washed Bibb lettuce leaves and eat them like tacos or wraps.

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