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    Great Father's day recipes

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      RECIPE TITLE "Grilled Pineapple Salsa" Author: from the book Barbecue! Sauces, Rubs and Marinades by Steven Raichlen

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yieldsserves 6 to 8 time30 minsdifficultymoderate


    • 1 ripe pineapple
    • 1 medium red bell pepper
    • 1 medium yellow pepper
    • 1 poblano chile or medium green bell pepper
    • 1/2 to 1 scotch bonnet chile or other hot chile, seeded and minced (for a hotter salsa, leave the seeds in)
    • 1 tablespoon minced candied ginger
    • 1/2 medium red onion, finely chopped
    • 1/2 cup chopped fresh cilantro leaves
    • 3 tablespoons fresh lime juice, or more to taste
    • 1 tablespoon firmly packed light brown sugar, or more as needed


    1. Preheat the grill to high.
    2. Peel the pineapple, cut it in half lengthwise, and remove the core. Cut each half lengthwise, and remove the core. Cut each half lengthwise into quarters. You should have 8 pieces.
    3. When ready to cook, arrange the pineapple pieces, bell peppers, and poblano chile on the hot grate and grill, turning with tongs, until nicely charred on all sides, 8 to 12 minutes. Transfer to a bowl and let cool.
    4. Cut the cooled pineapple into 1-inch dice. Stem and seed the peppers and cut into 1-inch dice. Combine the pineapple, bell pepper, poblano, scotch bonnet, ginger, onion, cilantro, 3 tablespoons lime juice, and 1 tablespoon sugar in a serving bowl and toss gently to mix. Correct the seasoning, adding more lime juice or sugar as necessary; the salsa should be highly seasoned.
    5. Serve within 3 hours of making.

    HOT! We recommend:

    Barbecue Sauces, Rubs and Barbecue Sauces, Rubs and Marinades
    Here is the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality and soul. Echoing the master book in its energetic design and in-depth perspective, this book presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and Spice Pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes and butters, ketchups, mustards, chutneys and relishes. The author gives a quick review of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients and offers dozens of grilling and cooking tips?including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.


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