I went way over on my time, thanks to not remembering to thaw my shrimp ahead of time, not delegating effectively to my sous chef, and getting too much "help" from the Little Guy. Excuses, excuses... I failed.
And that's ok. Because dinner was absolutely fabulously delicious beyond all reason. The secret ingredient was pineapple! Too fun!
Bacon-wrapped, rum-soaked pineapple slices
Spicy grilled shrimp
Thai stir-fried rice
Roasted pineapple and avocado salad
Bacon Wrapped Rum-Soaked Pineapple
(does it get any better than this?)
¼ cup dark rum
1/2 pound (or so) thin cut bacon
Slices/chunks of fresh pineapple
Soak pineapple in rum, 15 minutes or so. Wrap pineapple slices with bacon and secure with a toothpick (or not... I didn't bother, probably should have). Broil in oven until bacon is browned and cooked (8 minutes each side worked for me.) It's like bacon candy. Seriously. Wow.
Spicy Grilled Shrimp
1 pound large raw shrimp, peeled
about 2 tablespoons Worcestershire sauce
several hard shakes garlic Tabasco
1/2 teaspoon salt
1 teaspoon sweet Hungarian paprika
1 teaspoon dried thyme
Marinate shrimp about 15 minutes... grill. Out of this world incredible!
Thai Stir Fried Rice and Pineapple
3/4 cup pineapple, in small chunks
1 teaspoon grated ginger
2 jalapeño peppers, chopped
1/2 teaspoon dried cilantro
¼ cup chopped onion
¼ cup red bell pepper, chopped
3 cloves garlic, coarsely chopped
1 tablespoon of fish sauce
1 tablespoon tamari (soy sauce)
½ teaspoon sugar
1 cup of cold, steamed Thai jasmine rice
coriander leaves as garnish
Put the pineapple in a bowl and add the jalapeño, ginger, and cilantro, mix and set aside. Add a pinch of salt to bring out the juice. In a wok, heat about a tablespoon of oil stir and fry the bell
pepper and onion about 3 minutes. Add the garlic and stir quickly, until it barely begins to brown. Add the rice and stir thoroughly. Add the fish sauce and sugar and continue stirring. When the rice is heated through, add the pineapple mixture and stir until thoroughly heated through.
I didn't expect to like the sweetness of pineapple in fried rice, but it was fabulous. The two peppers were just the right amount of heat for me... which means not all that much. I'm a weenie these days.
Roasted Pineapple and Avocado Salad
The creamy avocado really works magic in this salad. Once again, I was surprised by how much I liked the sweet pineapple in a dish I traditionally enjoy savory. I think the next time I make this (and, oh yes, there will be a next time) I will add crumbled bacon. I think that roasty, salty flavor
would make it perfect.
About 1 cup fresh pineapple, cut into 3/4-inch chunks
1/2 teaspoon light brown sugar
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 Hass avocado, cut into 3/4-inch chunks
1 head red leaf lettuce
Freshly ground pepper
Lime wedges, for serving
Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown.
In a medium bowl, whisk the olive oil with the vinegar. Add the lettuce, season with salt and pepper, and toss. Sprinkle the avocado chunks with lime juice, to prevent browning. Transfer the salad to plates, top with the pineapple and avocado, and serve.
1 oz white rum
1 oz Sailor Jerry (spiced rum)
1/2 oz Amaretto
1/2 oz Orange Curacao/Triple Sec
4 oz grapefruit juice, fresh-squeezed
splash of grenadine
Shake rums and amaretto with ice. Pour into a hurricane glass half filled with ice. Top with and grenadine. Garnish with a pineapple stick* and an umbrella or pirate sword. Arrrrr! (Tortuga!)
* a pineapple "stick" is merely a piece of the hard core, cut into a stick-ish shape, for garnishing goodness.