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Featured Posts
- St. Patrick’s Day Pineapple Punch
- Sheet Pan Perfect Pineapple Ham
- Can A Pineapple Really Live Under the Sea?
- Say Aloha to Our Hawaiian-style Ham and Pineapple Pasta Recipe
- Holiday Joy, Hanukkah, and Pineapple Kugel
- What are China’s Pineapple Science Awards?
- Fuel Up with Paleo Pineapple Fried Rice
- Best Gluten-Free Pineapple Upside Down Cake
- Piña Colada Pie in a Jar
- Slow Cooking Your Pineapple This Fall
Author Archives: admin
What is the origin of the pineapple as a symbol of hospitality
The pineapple has served as a symbol of hospitality and warm welcome through the history of the Americas.
Christopher Columbus wrote the first account of a western encounter with the pineapple in the journal of his second discovery voyage across the Atlantic. He and his men landed on the Caribbean island of Guadalupe where the sailors enjoyed this sweet, succulent new fruit, which had already become a staple of native feasts and religious rites. In 1493, Columbus first brought the pineapple back to Renaissance Europe that was largely devoid of sweet foods, including fresh fruit. The pineapple’s exotic nature and sweetness soon made it an item that soon acquired both popularity and curiosity for centuries after its European arrival. For two centuries, as European horticulturists struggled to perfect a hothouse method for cultivating pineapples in Europe, the pineapple became even more a coveted commodity. In the 1600s, King Charles posed for an official portrait while receiving a pineapple as a gift.
Posted in Tips & Tall Tales
Pineapple Tart Tatin
Ingredients to Serve – 6
1 large pineapple
1 large pineapple
1/2 cup light brown sugar
2 tablespoons sweet butter
2 teaspoons minced fresh ginger
2 tablespoons lime juice
1 sheet frozen puff pastry dough
To Prepare The Pineapples: Peel, core and slice the pineapple. In a 8-inch cake pan combine the brown sugar, butter, ginger, and lime juice. Warm together on a slow burner until the sugar is dissolved. Remove the pan from the heat and line it with the sliced pineapple, laying the slices next to one another. Place back on the burner, on a medium heat and cook the pineapples for 10 minutes until nicely caramelized.
To Prepare The Pineapples: Peel, core and slice the pineapple. In a 8-inch cake pan combine the brown sugar, butter, ginger, and lime juice. Warm together on a slow burner until the sugar is dissolved. Remove the pan from the heat and line it with the sliced pineapple, laying the slices next to one another. Place back on the burner, on a medium heat and cook the pineapples for 10 minutes until nicely caramelized.
To Prepare The Dough: Remove the puff pastry from the freezer and allow it to soften a little. Cut a circle out of the pastry slightly larger than the cake pan. Poke the pastry with a fork, place it on top of the pineapple, and tuck in around the sides.
To Bake And Finish: Preheat the oven to 375 degrees. Bake for 10 minutes, until the pastry is brown and the juices, bubble up. Remove from the oven and cool for 5 minutes. Invert the tart onto a large plate and replace any fruit that may have stuck to the pan.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Red Snapper Pineapple Ceviche
Ingredients to Serve – 4
16 Oz Red snapper filet
1/2 Cup Freshly squeezed lemon juice
1/4 Cup Freshly squeezed lime juice
2 Medium Jalapenos, minced
1 Large Sweet Red Pepper, fine julienne
1 Medium Red Onion, shaved
1 Teaspoon Minced garlic
1 Tablespoon Kosher Salt
1/2 Cup Coconut milk
1/2 Cup Freshly picked cilantro leaves
1 Large pineapple
To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.
To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.
To prepare the pineapple: Peel the whole pineapple. Using a serrated knife cut the pineapple across to get 12 thin round slices. Set this aside for later. With the remaining pineapple cut in ¼’s and remove the core, and dice the pineapple flesh.
To prepare the Ceviche: Add the pineapple, jalapenos, peppers, onion, garlic, and salt. Toss lightly and cover with the coconut milk. Let this set covered and refrigerated for at least another 15 minutes. Add the cilantro mixing well.
To serve: place the thinly sliced pineapple around the edge of a colorful platter.
Arrange the ceviche decoratively in the center of the platter.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Chef Allen’s Pineapple Salsa
Ingredients to Serve – 6
1 Large Pineapple, diced
1 large Mango, diced
1 medium Red pepper, diced
1 medium Red onion, diced
1 medium Jalapeno, seeded and finely diced
1/4 bunch Cilantro, chopped
1 teaspoon Cumin
3 tablespoon Olive oil
1 large Lime, juiced
1 teaspoon Kosher salt
To Make the Salsa: Combine the Pineapple, mango, onion, jalapeno, cilantro, and red pepper. Season with cumin, olive oil, fresh lime juice and salt.
To Make the Salsa: Combine the Pineapple, mango, onion, jalapeno, cilantro, and red pepper. Season with cumin, olive oil, fresh lime juice and salt.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Moroccan Carrot & Pineapple Salad
Ingredients to Serve – 4
1/2 Pound Carrots
2 Cups Diced pineapple
1 cup Orange segments
1 Cup Freshly squeezed orange juice
1 Large Lemon, juiced
1 Teaspoon Freshly grated ginger
1/2 Teaspoon Kosher salt
1/4 Teaspoon Crushed red pepper flakes
1 Teaspoon Ground cinnamon
2 Tablespoons Toasted almonds
To prepare the salad: Peel the carrots and shave them finely into a julienne using a Japanese mandoline. Combine with the pineapple and orange segments in a large bowl.
To prepare the dressing: In a small bowl, mix the orange juice, lemon juice, ginger, salt and pepper. Pour the juice mixture over the carrots and pineapples. Cover and refrigerate for 1 hour.
To prepare the salad: Peel the carrots and shave them finely into a julienne using a Japanese mandoline. Combine with the pineapple and orange segments in a large bowl.
To prepare the dressing: In a small bowl, mix the orange juice, lemon juice, ginger, salt and pepper. Pour the juice mixture over the carrots and pineapples. Cover and refrigerate for 1 hour.
To serve: Arrange the salad in a large clear glass plate, mounded in the center. Sprinkle with cinnamon and garnish with almonds before serving.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Garlicky Pineapple Shrimp
Ingredients to Serve – 4
1/4 Cup Extra virgin olive oil
4 cloves Garlic, minced
3 Whole Dried red chilies
1/4 Cup Minced flat leaf parsley
2 pounds Medium shrimp, shelled and divined
2 Cups Fresh Pineapple, peeled and diced
1 Teaspoon Kosher salt
To Prepare the shrimp: In a heavy deep skillet, heat the olive oil over medium high heat until shimmering. Add the garlic, chilies, and parsley and cook over moderate heat for 10 seconds. Stir in the shrimp, raising the heat to high and cook for 3-4 minutes until shrimp curl and turn rosey pink. Add in diced pineapple and season with salt.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Get Some Fiber In You
The same as many other fruits, pineapple can prevent as well as relieve constipation because of the fiber content.
Dr. Lloyd
Posted in Uncategorized
The Power of Bromelain!
1-21-11
Bromelain is a complex of protein digesting enzymes that function together as a natural anti-inflammatory that has many health benefits and encourages healing. It is very effective in treating bruises and sprains by reducing swelling, tenderness and pain. This powerful effect can relieve rheumatoid arthritis symptoms and reduce postoperative swelling. To receive these benefits from fresh fruit the pineapple should be eaten between meals. However, it is important to point out that fresh pineapple can aid in digestion when ingested with other foods and aid in weight loss.
It can’t be overlooked that recently there have been more and more reports that by eating pineapples or drinking pineapple juice the protein digesting properties of the bromelain has the capacity to reduce tumors and inhibit or prevent the development of cancer.
Dr. Lloyd
Posted in Tips & Tall Tales
Get Your Vitamin C!
1-21-11
Fresh pineapples are low in sodium and high in potassium so they are good way to avoid the risk of hypertension but the real health benefits come from the antioxidant Vitamin C and the protein digesting enzymes collectively called bromelain.
Vitamin C is an antioxidant that protects the body from free radical damage and boosts the immune system. It is also good for your oral health. Vitamin C may also decrease the severity of colds and infections.
Dr. Lloyd
Posted in Tips & Tall Tales
Did You Know?!
One of the lesser known benefits is that drinking pineapple juice can prevent nausea during pregnancy!
Posted in Tips & Tall Tales