I FLIPPED MY PINEAPPLE TWO WAYS #GRILLED PINEAPPLE #PINEAPPLE JUICE

I was quite elated when I brought home my yellow/golden wonder. It was packed in a plastic container (canister) looking firm and clearly ripened to perfection. From the looks of it, it was already releasing juice due to it being peeled and cored. It was ready; ready to be used up in whichever way I desired.

PEELED AND CORED PINEAPPLE IN PLASTIC CANISTER
PEELED AND CORED PINEAPPLE IN PLASTIC CANISTER

With cutting board and a sharpened knife, I went to work. First I removable core and set it aside. I smiled; had plans for same. I also grabbed my handy grill pan and allowed it to slowly heat up. My grand plan was to grill a few slices and serve with one of my favorite ice-cream flavors, butter pecan.  Within a few minutes, I cut my golden boy into slices.

SLICED PINEAPPLE WITH CORE FOR GARNISH
SLICED PINEAPPLE WITH CORE FOR GARNISH

By then my grill was ready, so I placed three slices on same. It took approximately two to three minutes under low to medium heat to embed my grill marks.

GRILLED PINEAPPLE SLICES ON GRILL PAN
GRILLED PINEAPPLE SLICES ON GRILL PAN

I garnished my dessert plate with the core of the pineapple which I sliced in two halves. They reminded me of pillars. Between them, I placed a couple of the grilled pineapple slices along with a scoop of butter pecan ice-cream with a sprig of fresh mint.

GRILLED PINEAPPLE WITH A SCOOP OF BUTTER PECAN ICE-CREAM WITH A SPRIG OF FRESH MINT BETWEEN CORE CUT IN HALVES
GRILLED PINEAPPLE WITH A SCOOP OF BUTTER PECAN ICE-CREAM WITH A SPRIG OF FRESH MINT BETWEEN CORE CUT IN HALVES

Of course, I had more slices left on my board. So, I cut them in small pieces and placed them in standing blender. To that, I added minced root ginger along with fresh lime and orange juice and water. All the ingredients were blended and pureed to perfection.

FRESH PINEAPPLE JUICE WITH GINGER ROOT, ORANGE, LIME
FRESH PINEAPPLE JUICE WITH GINGER ROOT, ORANGE, LIME
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AN OLD FAVE MADE MY DAY! ##CURRIED CHICKEN THIGHS

Sunday’s supper was quite a treat. Actually, I must have consumed this popular Jamaican dish hundreds of time since childhood. Now, that’s a lot of chicken going on! Anyway, when I laid eyes on my skinless and bone-in chicken thighs, I knew exactly how I was going to prep and cook same.

The previous night, I chopped my thighs in bite-size pieces. Then, I marinated them with a drizzle of coconut oil, salt, black pepper, cumin, curry powder, crushed ginger, garlic and pimento. Fast forward to cooking time, I made sure to bring chicken to room temperature.

In a sturdy skillet, a small drizzle of olive oil was added on medium heat. Chicken was placed within and a quick sautay was done in order to coat chicken pieces and seal in flavors. To that I added chopped onions, celery, a couple of sprigs of thyme along with a splash of house vinegar.

Cold water was used to cover chicken and the lid was placed on skillet. Chicken simmered for approximately 30 to 35 minutes under low to medium heat making sure to turn over pieces. In addition, extra liquid was added as needed. Chicken was cooked until fork tender. The aromas were very intoxicating and filled my space. And, the flavors of the spices and herbs were bold and beckoned me in.

After gravy was reduced to the right consistency, I allowed chicken to rest for a few minutes; then, this was served with a garlic steamed asparagus

STEAMED ASPARAGUS
STEAMED ASPARAGUS

and left-rice whole-grain rice. Me and my palate were taken on a trip to a familiar place in culinary history. We were extremely happy.

IT WAS A SEAFOOD KIND OF A MEAL #PAPRIKA AND CITRUS SHRIMP

I had a rather long day. And although it would have been just perfect to order delivery or eat out, I decided on neither. I just wanted to return to my nest and unwind. That meant unwinding with a sip of cocktail. Had a little left-over pinot noir on hand. And I put on a little soft rock and went to work in my kitchenette. It’s amazing what a few cloves of garlic,  vine-ripe tomatoes and citrus can do to you.

GARLIC, VINE-RIPE TOMATOES AND LIMES
GARLIC, VINE-RIPE TOMATOES AND LIMES

It was a simple, quick yet delicious and hearty meal. In less than thirty seconds I was able to whip up a grilled paprika and citrus shrimp over a bed of linguine pasta. I made sure to season shrimp with a sprinkle of salt, black pepper, paprika and crushed garlic. After removing garlic, shrimp was drizzled with olive oil and placed on grill pan for approximately two minutes on each side. Shrimp was then removed from burner and a combination of  freshly squeezed lemon and lime juice was added.

Whole wheat linguine pasta was cooked al dente style. I made sure to season pasta water generously as that was the ideal time to flavor pasta. Pasta was drained and a little water was reserved for an addition so to stretch the sauce. It was important that I had a firm pasta in order that I could finish the cooking process in the sauce.

In a hot skillet, under low to medium heat, olive oil was drizzled and roughly chopped onions were sautéed. Then chopped vine-ripe tomatoes were added along with crushed garlic. In order to expel the all the flavors and juices, a sprinkle of salt and black pepper were added along with a squeeze of lemon and lime.  Also, fresh thyme was added. Pasta along with reserve water were then tossed in and all ingredients were folded for a perfect finish.

Paprika and citrus shrimp was served over linguine pasta along with a garnish of fresh lemon/lime slices and parsley. Guys, I was super-happy as I puckered up to my citrusy dish. Now, if I could only find something to watch other than the re-runs.

IT’S A RE-RUN!! ##VEGGIE AND FRUIT JUICE FEST!

I couldn’t  help myself; I had these summer fruits and veggies peering at me. When I bought them, I had great plans and intentions for them. However, because of my crazy schedule, I had put off utilizing those wholesome products. Knowing that their shelf lives were quite short I took the plunge. I pulled my tired derriere from my favorite spot on my sofa and got to work. (N.B. My Facebook friend (Gloria) inspired me to embark on this juicing session. Thanks Gloria!).Yay!

It was the perfect timing. You see, today is officially the first day of summer. And like always, I love to take advantage of summer’s delights. I figured what better way to enjoy earth’s bountiful harvests then to express all the beneficial juices from them. Moreover, I could enjoy much-needed vitamins, minerals, fibers and antioxidants in my body.

So, like a skilled knife-person I chopped my way to goodness.

SOME OF THE FRUITS AND VEGETABLES BEING PREPPED FOR JUICING
SOME OF THE FRUITS AND VEGETABLES BEING PREPPED FOR JUICING

Before that, I made sure to rinse fruits and veggies thoroughly with cold water. Then, I did a quick rinse with a little hot water so as to remove any residual dirt or pesticide.

I made three concoctions. One was done with a combination of watermelon,cantaloupe, ginger root, and a mix of citrus. Another one drink was carrots, beetroot, ginger root and a citrus mix. Also, the next was cucumber, ginger root, and lime juice. A splash of simple syrup was added to each juice.

I blended each drink to perfection; and then placed them in containers. The carrot, ginger, and beetroot version was strained in order to remove the left-over pulp.

Guys, I was proud of yours truly. Of course, I couldn’t resist. I had to sample my work. I grabbed a straw and sipped a combination of the watermelon and carrot/beetroot. I was in heaven.

DRUNKEN DRUMSTICKS WERE A BIG HIT!! #CHICKEN DRUMSTICKS IN BEER/HONEY SAUCE

I admit, I’m not a huge beer lover. However, whenever the temperatures sky-rocket on the outskirts, I normally stock  a few icy cold ones in my refrigerator. And so, the other day I bought half of a dozen and had a couple left-over. As I glimpsed my thawed drumsticks at the bottom shelf of the refrigerator an idea came to mind.

I decided to prepare and cook a beer and honey roasted chicken drumstick dish. Thus, I seasoned bone-in and skinless drumsticks with crushed garlic, salt, black pepper, thyme and half bottle of my Heineken beer. This was left overnight in a sealed zip lock bag. The other half was made into a honey and beer sauce which was used to slather over drumsticks ten to fifteen minutes to the end of the cooking period.

Method:

  1. Marinated drumsticks were brought to room temperature after removing them from liquid (beer).
  2. Chicken was dried with paper towel.
  3. In a hot cast iron skillet, a drizzle of canola oil was added. Then, drumsticks were browned on both sides so as to lock in the flavors.

    SEARED CHICKEN DRUMSTICKS READY FOR ROASTING
    SEARED CHICKEN DRUMSTICKS READY FOR ROASTING
  4. Roughly chopped onions and sprig of thyme were added.
  5. Cast iron skillet was then placed inside oven for roasting at 385 degrees for 35 minutes turning once.
  6. Beer and honey were reduced to a sauce-like consistency under low to medium heat.
  7. Ten minutes before completion of roasting, drumsticks were brushed with beer and honey sauce.
  8. The temperature on oven was increased to 400 degrees for a caramelizing finish.

    BEER/HONEY ROASTED DRUMSTICKS
    BEER/HONEY ROASTED DRUMSTICKS

Beer and honey roasted chicken drumsticks were served with sweet potato salad. The flavors came together superbly. The sweetness and the hint of sour married nicely.

SUMMER IS IN THE HOUSE!! #GRILLED CITRUS SHRIMP, ASPARAGUS AND ONIONS

When the days become long  and the temperatures sizzle on the outskirts, I want quick, easy and delicious. So, it was that in mind that I fired up my indoor pan grill and went to work on a seafood favorite of mind. Shrimp was marinated with a drizzle of olive oil, salt, black pepper, sprinkle of paprika, and crushed garlic.

I also made sure to do a quick blanch of my asparagus by boiling for approximately three to four minutes in salty water. Then, these were shocked in an icy bath to cease the cooking process. After drying with paper towel, they were brushed with olive oil and placed on grill along with sweet yellow onions cut in a circular shape. I made sure to season onions with pinch of salt and black pepper.

Close to the ending of the grilling process of the veggies, each shrimp was placed on grill after removing any remnants of garlic. Each shrimp was grilled for approximately two minutes on each side then brushed with a citrus and honey sauce. These were served on a bed of herb and citrus whole grain rice.

Shrimp dish was full of amazing flavors that provided a slightly sweet and of course tart taste to the dish. The asparagus and onions were cooked to perfection but still possessed a crispiness to each bite. The nutty and flavorful whole grain rice completed the dish because it also had a fresh herb(parsley) and citrus taste to the meal.