| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Ripe pineapple |
| 1/4 |
c |
Tequila |
| 1/4 |
c |
Lime Juice; Freshly Squeezed |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
Soak 1 dozen small bamboo skewers in cold water. Cut off top and bottom
poles of pineapple. Stand it upright on the cutting board and cut off rind,
using a sharp knife and smooth downward motions. Remove any remaining eyes?
with the tip of a paring knife. Cut in quarters lengthwise and cut out and
discard woody core. Cut flesh into 1 or 1 1/2-inch chunks. In a medium
bowl, combine tequila, lime juice and sugar. Add pineapple chunks and toss
to coat. Let marinate 30 minutes at room temperature. Preheat grill to
medium high. Drain pineapple chunks and divide among skewers. Brush grill
well, wipe with oiled paper towel and place skewers on grill at an angle.
Cook a total of 68 minutes, turning frequently, until outside is lightly
caramelized. Remove from grill, let cool slightly and serve 2 skewers in
each bowl of Watermelon Granita. Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/19/96
show
Recipe By : TOO HOT TAMALES SHOW#6325
Posted to MC-Recipe Digest V1 #318
Date: Tue, 26 Nov 1996 17:24:44 -0600
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”