Honey Glazed Grilled Pineapple (wow)
Grilled Chicken with a Balsamic BBQ Sauce (awesome standard for BBQs)
Fruit Dip (I've tried several recipes and this is by far the best)
Sage and Applesauce Pork (none left. a divine experience)
Honey Glazed Grilled Pineapple:
- 1/4 cup honey
- Juice of 2 limes (depending on how juicy the limes are)
- 1/2 teaspoon ground cinnamon
- 1/2 pineapple, cut into 3/4-inch thick rings, core removed
In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally.
Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.
Chicken or Steak with a Balsamic BBQ Sauce:
For the Balsamic BBQ sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the chicken or steak:
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
- 1 (8-ounce) package cream cheese
- 1 cup powdered sugar
- 1 cup whipping cream
- 1/4 cup granulated sugar
- 1 lemon, zested and juiced
- Pineapple juice
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.
Applesauce and Sage Pork
- 1 tablespoon olive oil
- 2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals
- 2 1/2 teaspoons kosher salt
- 1 teaspoon Essence, recipe follows
- 1 1/4 teaspoon fresh cracked black pepper
- 1 cup chicken stock
- 1 1/2 cups small diced parsnips (I substituted carrots)
- 1 1/2 cups small diced turnips
- 1/2 cup applesauce
- 1/2 cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon minced fresh ginger
Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the pork with 2 teaspoons of the salt, the Essence and 1 teaspoon of the black pepper. Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well. Place the pork in a slow cooker and add the chicken stock to the pot. Lay the parsnips and turnips around the pork, salt them with the remaining 1/2 teaspoon salt, and place the lid over the crock pot. Turn the heat up to high and cook the roast for 3 hours.While the roast is cooking, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil. Reduce the heat to a simmer and stir. Cook until the applesauce is thickened, about 10 minutes. After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid. Continue to cook for 1 hour longer, until very tender. Serve with the pan juices.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.