One of our local stores had some lovely racks of back ribs for sale and I grabbed three packages; one for immediate use, and two more for the freezer. Not long ago, I did a post featuring my Grilled-Poached Ribs experiment wherein I slow-poached a rack of ribs in my Firepot Stock before finishing them quickly on the barbecue at high-heat. That time, I used side- ribs but for this dish I am using the much more tender back-ribs and will employ a slightly more mainstream method of slow grilling over indirect heat using wood-chips for a nice smoky flavor, and then finally caramelizing over direct flame to finish… Continue reading “Barbecued Ginger-Pineapple Back Ribs”
I recently came across these rather curious sounding sausages and couldn’t pass them up. They are made by a company with the very singular name ‘Spolumbo’s’ and I don’t think I’ve yet seen a more interesting combination.
The sausages came three to a pack so I grilled them up and made two ‘hot dog’ type dealies and then sliced up the third so my wife and I could try it without any other flavors getting in the way. The sausage was actually pretty good but we both agreed that there was no hint of either rum or pineapple in the meat but that it was obviously chicken rather than the more common beef or pork. Curiously, the flavor reminded me very much of roast chicken with a mildly herbed stuffing.
I can’t say I was ‘wowed’ by the experience especially, but I would buy them again sometime as the ‘hot dogs’ I made were very nice. I grilled the inside surfaces of the buns and then brushed them with garlic infused olive oil, slathered on some hot English mustard and then topped off the whole with chopped pickled banana peppers mixed with parsley. It was a great combo…
I had some fresh Pineapple leftover from my Thai-style Pork with Pineapple dish featured not long ago and I thought I would try and use them in a Chinese shrimp dish I have cooked before that features battered prawns (very large shrimp) coated in a thick sauce using honey and sesame seeds. For this experiment, however, I decided to make things a little lighter by not using batter to fry the shrimp, and to jazz the dish up a little with the pineapple and some of the flavor palate of Indonesia… Continue reading “Sesame Prawns with Pineapple”
When I featured a commercial brand of Tum Yum Soup Paste in a recent post, it struck me that the paste, in addition to a number of non-soup applications, might be nice flavor base for fried rice and, since I had half a fresh pineapple, I thought I might combine the two.
Serving fried rice in a pineapple shell is not uncommon, especially in Thai restaurants, and, besides being attractive, it is the sort of dish that permits an almost endless range of permutations. Some of the pineapple flesh is always included of course, and shrimp seems to be quite a popular addition. Sometimes, the rice is very plainly seasoned but I also see Thai curry pastes being used as a flavor base and, for this exercise, the Tom Yum paste should work admirably as well. Instead of shrimp, I am going to use some Cuttlefish flesh I have frozen from a previous purchase, along with black mushrooms, some diced ham, and a little green and red bell pepper… Continue reading “Thai-Style Pineapple Fried Rice”
In my recent ‘Foodstuffs’ post featuring Jack Hua Brand Sour Soup Paste, I promised that I would use the versatile paste in a pork dish rather than the typical Tom Yum soup for which it was designed. I had been meaning to do a stir-fry using pork tenderloin but, since I also planned to use fresh pineapple (as opposed to canned) along with the pork, I had to put the experiment on hold until the fresh article turned up on our store shelves again. I thought of substituting something else instead of the pineapple but I was pretty sure that the Tom Yum Soup paste would go nicely with the rich sweetness of the fruit… Continue reading “Thai-Style Pork with Pineapple”
A ‘Korma’ is a rich braised dish native to Northern India with ‘Kurma’ being a more common spelling for a closely related Southern counterpart. For this experiment, I use a set of spices that would mostly be very at home in yoghurt and nut based ‘Korma’ but the choice of shrimp with pineapple in coconut milk is more Southern in spirit. Accordingly, I have decided to call my ‘fusion’ recipe a ‘Qorma’, to reflect the fact that this dish is not quite one or the other… Continue reading “Pineapple Shrimp Qorma”