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Pineapple

Mike in MNMike in MN Posts: 546
edited 8:02PM in EggHead Forum
Last night I took one of the pineapple recipes from the forum, and just simplified everything by taking a couple of nice slices of fresh pineapple, put a little brown sugar on top, a little spritz of cinnamon and cooked them for maybe 5 -7 minutes per side at 300 or so...really tuned out nice. Great dessert. Ice cream would ahve been nice...The group was amazed at how good they were.[p]Next time I might add a little Cardamon and a spritz of lime.[p]
Mike in MN

Comments

  • BabyrayBabyray Posts: 250
    Mike in MN,[p]Just did a whole pineapple cut up in 1/2 inch slices- grilled in between the searing of 6 filets during the 20 min. waiting period to put the steaks back on. Just had the cinnamon and sugar coating. Was a great hit, and as usual the steaks were great. When we get a few folks off their diet, we shall do the vanilla ice cream on the pineapple. Doing portabello mushrooms tomorrow for the first time. See several recipes around, but would appreciate any suggestions for these things.[p]Thanks, Ray Price
    w

  • TRexTRex Posts: 2,714
    Babyray,[p]You and Mike echo my thoughts on the icecream. That's the first thing that came to my mind when I tasted the warm pineapple--"this needs ice cream!" My wife rolled her eyes, as I do try to combine ice cream with just about any dessert. Next time I think I'll do a little rum on the pineapple, and maybe some cinnamon vanilla icecream on top.[p]Portabello mushrooms: I did these two nights back-to-back, because they were just SO good. Mike and DrBBQ had given me a few ideas - I ended up taking about 4 nice big caps, wiped them down with a paper towel (apparently, washing them with water is not a good practice, as this changes the flavor), marinated them in Italian garlic salad dressing (I think a balsamic vinegarette would be a good marinade too) for about 10 - 15 minutes, then I cooked these on the Mini, which I had at about 450 F (glowing coals, no flames). Cooked them for about 3 minutes with gill side down, then flipped, filled with Chevre goat cheese (DrBBQ suggested bleu cheese, use whatever fillings you like), and let cook for another 5 - 6 minutes. [p]These things turn out quite well - I was pleasantly surprised, and will do them often from now on.[p]Good luck![p]TRex
  • Mike in MNMike in MN Posts: 546
    TRex,
    Yep, that would work...[p]I was amazed at how moist the mushrooms turn out. They were juicey, yet mine were still quite firm because they were only cooked about 10 minutes or so. [p]I think by minimizing the moisture and the total cooktime you will be happier with the results. Your favorite marinade or seasoning will give your mushrooms a good flavor. Like teriyaki? Balsamic dressing? Italian, Greek, Asian dressings? Sorry, French is out of favor ;>) [p]Mike in MN

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