How to cut a pineapple

How to cut a pineapple

Choosing a pineapple can be a little tricky. Pineapples like most fruit do not

 ripen after being picked. Now  the sugar in pineapple will increase. I have heard so many

 tips and tricks but these are what work best for me. So, if you feel the need to

tap or pound or shake these most likely will not work, it will on the

other hand draw attention by fellow shoppers.

Pull on the second to the last row of leaves. If

they come out easy it's ripe.

Look at the bottom of the pineapple for mold

or soft spots. Also use your nose to smell

for a sweet scent.

Place pineapple on the cutting board on it's side.

 

With a serrated knife cut from mid leaves to the bottom.

Set aside one half.

Locate pineapples core in the center and make a 30 degree

angle cut around it. Remove and discard.

Next cut along outer edge close to rind at more of a 40 degree angle.

Set pieces aside to cut up later.

With a spoon scrape the pineapple clean.

Empty juices and bit into a bowl.

I like to reuse the bag my pineapple came in by wrapping it around

the base and placing into the fridge for later.

Now for the other half we set aside.

If you need both pineapples halves to be hollowed out do same

as above. But, if you need just the meat follow these steps 

below. 

Lay pineapple flesh side down. Cut end off first.

At a 40 degree angle cut along the rind.

Follow knife along the entire rind until your cuts

meet in the center.

Make to V cuts in the center to remove core.

Discard core.

Cut into desired pieces.

Lemon Curd

Lemon Curd

1/2 cup lemon juice (2 Large lemons)

1/4 cup sugar

5 tablespoons unsalted butter

3 large eggs

Zest of one lemon

                                        

In a sauce pan over medium heat mix all ingredients

stir until butter melts.

Whisk over heat until it thickens about

5 minutes. Once cooled store in a air tight container

in the refrigerator up to 1 week.





Rosted red potatoes

Roasted red potatoes

5 medium red potatoes

Bake in a 350 degree oven for 45 minutes.

Press down on potatoes, salt, drizzle olive oil

and  sprinkle chopped flat leaf parsley.

A kitchen must!

Food Saver

For so many years I put off buying this amazing kitchen essential. I somehow always found ways to freeze and ruin food without it. Well, that's when I finally gave up and made the purchase.  

All I can say is WOW! Talk about saving money and time. I now prepare full meals from scratch and take them out when we need them. Also, I can justify buying meet in bulk without wasting any of it. Here are just a few things you can do.

·         Pre portion out meat for meals

·         Freeze things like Ginger, Lemon grass and Thai Chili's you buy but never us all of them

·         Dry goods like Oatmeal, Panko bread crumbs

·         Browns sugar

·         Chicken, Beef stock

·         Pasta

·         Sauces ( Teriyaki, Spaghetti ,Pesto and even Alf redo)

·         Bread

·         Cookie dough

·      Store spices

Pita and french mini baguettes (Freeze)

Portioned chicken thigh meat (Freeze)

Homemade pasta (Freeze)

Lemongrass (Store in Freezer)



BBQ Pork Ribs

BBQ Ribs

These "Happy Pig" BBQ ribs, as my auntie says, are easy and delicious. Now that I have become aware of the types of meat offered in the supermarkets these days, I try and make a conscious choice in buying as natural as possible. So, when my auntie says "Happy" she means no this, no that, just as close to the way meat should be treated and raised, natural. Believe it or not we have all become accustom to meat that has been treated and processed with so many things we think that's the way meats supposed be. I have attached a link to the USDA web site that explains what the terms mean on the package of meats and other processed food.

http://www.fsis.usda.gov/Factsheets/Meat_&_Poultry_Labeling_Terms/index.asp

This is not what I mean by "Happy Pork" ! (Giggle)

 BBQ Sauce

1cup ketchup

1/2 cup grandma’s molasses

1 tablespoon white vinegar

1 tablespoon dijon mustard

1/4 cup brown sugar

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon worcestershire Sauce

(Drop of liquid smoke optional)

Whisk all ingredients in a bowl and store in an air tight container in the refrigerator.

Ribs

3 pounds pork or beef ribs

Prep 20 minutes

Serves 4

Skill Level  Intermidiate

Cut ribs with a sharp knife starting from top to bottom.

Put all cut ribs inside a pot of water with a teaspoon of salt.

 Cover and turn temperature on high heat.

Boil 45min to an 1hr, I find 45minutes is perfect, the

 meat is tender but remains on the bone.  

Place drained ribs on a cookie sheet.

Cover ribs with an ample amount of BBQ sauce. Place cookie sheet

     on the second from the top rack under the broiler. Remove when

a nice caramelized crust has formed.

Brush ribs with a little more sauce when you plate. These ribs taste

great w/ roasted red potatoes and homemade coleslaw. Look for the

these recipes in the "sides" categories.

Thai basil chicken w/ Thai sticky rice

If you have never cooked with Thai basil here is a wonderful way to use it. Now, not all local grocery stores carry this particular type of basil, so you may need to look for an Asian market and you'll be glad you did. Many of the recipes I make consist of unique ingredients that will expand your menus is a great way.

Thai Basil

7 spears asparagus

1 tablespoon Grated lemon grass (white part)

2-3 Cloves of garlic

1 tablespoon Oil

1 1/2 pounds Boneless skinless chicken thighs or breast

1 tablespoon Oyster sauce

1 tablespoon Fish sauce

1 cup or 4 stems Thai basil

4 Servings

Prep 10

Cook 20 min

Skill Level  Easy

Trim end off of asparagus and discard.

Cut at an angle and set aside.

Zest lemon grass on a micro planer or use

cheese grater.

Peel and smash garlic with the back of your

knife releasing the yummy oils.

Chop into small pieces.

On medium high heat preheat pan or wok if you have one

Add oil and garlic.

Add chicken and lemon grass cook until brown on both

sides.

Add oyster sauce.

Add asparagus & fish sauce. At this time you could add

Thai chili's, I left them out to keep it mild for our

little one.

Add Thai basil give it a stir and plate.

Serve with jasmine or Thai sticky rice.

Thai Sticky Rice

Thai sticky rice also known as glutinous rice is soaked then steamed vs.

the traditional way of boiling. After the rice is soaked for a minimum of

1hr it's put into a bamboo steam basket then inserted into a pot that has boiling water.

Placing a lid over rice keeps all the steam in cooking the rice.

It generally takes 15-20 min on medium high heat for the rice to fully cook but half way through you will want to turn your rice so that it steams evenly. You can buy these unique pots,steaming baskets and

rice containers for serving at your local Thai market.

Enjoy!