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Tag: pineapple

Hamburgers with Thai Flavors

Burgers (Makes about 16 to 18 patties)

  • 3 pounds ground chicken (dark meat)
  • 2 limes, juiced and zested
  • 5 garlic cloves, minced
  • 3 inches ginger, minced
  • 1 teaspoon sesame oil
  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 3 teaspoons fish sauce
  • 1 cup salted peanuts, chopped
  • 1 tablespoon tamari
  • 2 serrano chilies, chopped
  • 2 teaspoons sriracha sauce
  • Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Thai Style Burgers

Garnish

  • 4 cups wild arugula
  • 3 large tomatoes, sliced
  • 2 small red onions, sliced
  • 12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

  • 1 tablespoon extra light olive oil
  • 1 big shallot, sliced
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 cup mango, peeled and chopped
  • 1 cup canned pineapple
  • ½ cup pineapple juice
  • ½ cup mango lemonade
  • ¼ cup apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.

Quick Pork Tacos with Poblano and Pineapple Salsa and Avocado Crema

OMG, I am so excited about this recipe- this screams summer to me!! I love using Latin/Mexican ingredients in the summer… so good and delicious… this is perfect for through the week or to entertain with…

  • 1 to 2 pounds pork tenderloin, cleaned and excess fat cut off and cut into 1 inch squares
  • 2 chipotle peppers in adobo and some sauce
  • 1 teaspoon honey
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt

Blend the peppers, honey, lemon juice, oil and salt together and marinate the pork pieces in the mixture for at least 2 to 3 hours.

  • 2 tablespoons olive oil

Heat a grill pan with the oil and cook the pork pieces on a high heat till they are golden brown and just cooked through- about 3 to 4 minutes. Keep warm.

Salsa

  • 1 cup pineapple, sliced
  • 1 poblano pepper, cut in half
  • 1 onion, cut in half with skin on
  • Drizzle of olive oil
  • Salt
  • Juice of a lime

Preheat oven to 350 degrees F.

Transfer the vegetables to a lined cookie sheet and drizzle with oil and sprinkle with salt. Mix well and roast in oven for about 20 minutes till the vegetables are soft. Take out and let cool. Take the skin off the poblano pepper and chop all the vegetables. Place in a bowl and add lime juice and more salt if needed. Set aside.

Avocado Crema

  • 1 avocado, cut in half
  • ½ cup cilantro, chopped
  • 1 jalapeno, deseeded, chopped
  • ½ cup chicken or vegetable broth
  • Juice on one lime
  • Salt

Transfer all the ingredients to a blender. Blend till a smooth consistency is achieved.

Serve the pork on warmed corn tortillas topped with the salsa and the crema!

 

Bean and Pineapple Salad with Chipotle Dressing

This is another delicious salad to make for a barbecue.. use any summer fruit you like…This recipe has delicious Mexican flavors- my favorite..

  • 1 can kidney beans, rinsed
  • 1 can black beans, rinsed
  • 3 green onions, chopped
  • ½ cup cilantro, chopped
  • 1 cup pineapple, chopped

Transfer all the ingredients to a serving bowl. Set aside.

Dressing

  • 1 teaspoon chipotle sauce
  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • 1-2 teaspoons honey
  • 2 teaspoons salt

Transfer the chipotle sauce, lemon juice, olive oil, honey and salt in a small container with an airtight lid. Mix well and pour over the bean mixture. Mix well and let the salad sit for at least an hour before serving.

Pineapple and Apricot Compote

Pineapple and Apricot Compote My daughter keeps reminding me how I have not baked any dessert recently. She is right… I feel if I bake something.. then I have to eat it and I really don’t want to … so I don’t end up making anything. It is better not to have anything at home to tempt you through the day or after a meal.

So, when some friends were coming over for a cook out, I started thinking of dessert. I thought about just cutting up some watermelon which is really delicious and healthy but I wanted to do something a little different but keep it healthy at the same time. I decided to cook the fruit and make a compote. I had apricots and pineapple in the fridge.. I added some honey, orange juice and cardamom. I love cardamom with fruit.. it gave a delicious floral undertone to the compote. I chilled it and served it with a dollop of creme fraiche. It was a perfect dessert. It satisfied the sweet craving but definitely did not break the calorie bank. A perfect end to a delicious meal….
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Mango Curd and Pineapple Trifle

Mango Curd and Pineapple Trifle

I love desserts. I am quite picky about what I will eat, though. I feel if I am going to ingest all those calories, it better be worth my while. Homemade treats are the best or if they are bought from a reputable store or eaten at a fabulous restaurant.

One of my favorite things to eat is trifle. I have made many versions over the years. I grew up with it and eating it invokes lots of good memories of childhood. My Mom made the basic version- cake, plain custard, strawberry jam and mixed fruit- and of course lots of freshly whipped cream. It was absolutely delicious! Somehow I can eat loads of it- I am not a big eater (well, my husband may disagree with that statement…). It is so light with the custard and the cream that it is very easy to keep eating.

I am always thinking of different variations of this yummy treat. I love mangoes and pineapple together- so I decided to pair them in a trifle. As I write – blackberries and mangoes are coming to mind- I think the next one will include the two fruits- yum!

It is deceivingly easy to make. When people look at the trifle bowl, they get very intimidated. The only thing that takes a little while to make is the curd- which can be made the day before. Shortcuts can be taken as well- store bought mango curd can be used – although I have never seen it. You can substitute lemon curd instead. The rest is just layering the ingredients- pineapple, whipped cream and the cake- very simple.

I would definitely make this for a holiday dinner. Absolutely delicious- money back guarantee….

Mango Curd

  • 4 large egg yolks
  • ¾ cup turbinado sugar
  • 2 tablespoons cornstarch
  • 1 cup mango puree
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoon orange zest

In a large saucepan stir sugar, cornstarch, mango puree, butter, lemon juice and orange peel. Cook over medium heat till thickened and bubbly. Beat the egg yolks in a small bowl and add half of the thickened mixture to temper it. Return the egg mixture into the saucepan and bring to a gentle boil. Cook, and stir for 2 minutes more. Strain through a fine strainer and cover the surface with plastic wrap and chill. Yields about 2 cups.

  • 1 11 oz store bought frozen plain pound cake, sliced thin
  • 2 cups whipping cream beaten stiff with 2 tablespoons vanilla sugar
  • 2 cups crushed pineapple including the juice
  • 1 trifle bowl or any deep glass dish

Divide the cake into two portions. Add one portion of the sliced cake at the bottom of the trifle bowl, covering the entire bottom. Next, spread half of the crushed pineapple followed by half of the mango curd. Top the mango curd with half of the whipped cream. Repeat the process and set in the fridge for at least 4-5 hours before serving.