Spiced Pineapple-Glazed Chicken

This week I will be featuring a couple of recipes from Steven Raichlen’s BBQ USA cookbook. I happen to catch his show the other day on the PBS channel and remembered I have his cookbook.

Spiced Pineapple-Glazed Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Rub:

1 tablespoon brown sugar

1 1/2 teaspoons coarse salt

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 to 1/2 teaspoon cayenne pepper

For the Chicken:

4 boneless, skinless chicken breasts

1 to 1 1/2 tablespoons Asian (dark) sesame oil

2 cloves garlic, minced

1 scallion, green and white parts finely chopped

1 tablespoon fresh ginger peeled and minced

For the Pineapple-Rum glaze:

4 tablespoons (1/2 stick) salted butter

1/4 cup firmly packed brown sugar

1/4 cup dark rum

1/4 cup pineapple juice 

Directions

Make the rub.  Place all the ingredients in a small bowl and mix well by using your fingers.

Place the chicken in a baking dish and drizzle with enough sesame oil to coat, rubbing all sides.  Sprinkle  with the rub followed by the scallion, ginger and garlic. Patting down the seasonings onto the chicken. Place the chicken in the refrigerator for 1 hour.

Make the pineapple-rum glaze by placing the ingredients in a heavy sauce pan over high heat. Let the glaze come to a boil. Let it boil for 5 to 8 minutes or until syrupy. Set aside.

Place the chicken on a hot grill. Brown each side then brush generously with the glaze. Cooking time depends on the thickness of the chicken. It should feel firm to the touch. Serve with any left over glaze.

 

 

 

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Zucchini Ravioli

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I found this recipe on Facebook, it’s one of those cooking videos that people share. This one really caught my eye. A ravioli made from zucchini, what a great idea! Here’s the link to the video  here

The video doesn’t share the measurements for the ingredients but I will provide you with one. Quantity may depend if you want to make it as a side dish or main dish. I made this the other night as a main dish for 2 people and had some left over.

Zucchini Ravioli

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

2 to 3 zucchini

1 15-0z tub of ricotta

marina sauce ( I made my own)

1 egg, beaten

salt and pepper

basil leaves shredded

1/4 cup or so of shredded Parmesan cheese

handfull of shredded mozzarella cheese

2 cloves of garlic, minced

Directions

Cut off the ends of the zucchini. Make wide strips using a vegetable peeler or mandolin slicer. Over lap 2 strips vertically and 2 strips horizontally.

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Scoop the ricotta mixture in the middle and fold over. Place in a baking dish. Spoon over the marianara sauce and top with mozzarella cheese. Place in oven at 350 and bake for 20 minutes.

 

Grilled Shrimp and Scallops with Ginger and Butter

This recipe was very easy and makes a nice presentation for entertainment. With this heatwave I’ve been looking for outside grilling recipes. This is from The Joy of Grilling from Joe Famularo. It makes 6 servings.

Grilled Shrimp and Scallops with Ginger and Butter

  • Servings: 6
  • Difficulty: easy
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Ingredients

1 pound of shrimp, shelled

1 pound sea scallops

1 red pepper

1 yellow pepper

8 tablespoons melted butter

2 tablespoons vegetable oil

salt and freshly ground pepper

2 green onions, finely chopped

2 tablespoons white vinegar

2 teaspoons of ground ginger

2 tablespoons heavy cream

 

Directions

Rinse and dry the shrimp and scallops.  Stem and seed the peppers, and cut them into 1 1/4 inch squares. Cover shrimp, scallops and peppers with 2 tablespoons of the melted butter and oil.  Add salt and ground pepper. Toss and set aide.

In a saucepan, saute the onions in 1 tablespoon of butter for 2 minutes. Add vinegar and ginger and boil until the vinegar is reduced by half. Add cream and reduce by half. Add butter and remove from heat and keep warm.

Skewer the shrimp, scallops and pepper. Grill for several minutes per side until the shrimp are pink and scallops opaque. Serve with the sauce.

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Grilled Chicken Thighs and Legs with Saffron and Lime

This recipe originated from Argentina, it is from The Joy of Grilling by Joe Famularo. Serves 8 to 12.

Grilled Chicken Thighs and Legs with Saffron and Lime

Ingredients

12 chicken legs and 12 thighs

1/2 cup of olive oil

3 large onions, grated

1 teaspoon of saffron threads

salt and freshly ground pepper

3/4 cup of fresh lime juice

Directions

Wash and dry the chicken. Place in one or more glass or ceramic dishes. Combine the remaining ingredients, reserving a 1/2 cup of lime juice. Pour the marinade over the chicken, toss to coat. Cover and marinate for at least 15 hours in the refrigerator. Bring to room temperature before grilling.

Just before grilling pour the rest of the lime juice over the chicken. Brush the grill with oil and place the chicken on it. Grill for 20 to 30 minutes, turning a few times.

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