Saturday 23 January
The nice people at Findlay Market offered
a buy on a pineapple, which inspired us to defrost some pork for this perfect
50s combination.
First, we peeled, cored, and cut
the pineapple into long batons, which we marinated with David Warda's apricot
habanero salsa, plus a shot of tequila, and grilled on the grill pan.
We had already defrosted and brined
two thick pork medallions, and then marinated those with juice from a half lime. Once the pineapple was grilled and resting in
the combi-oven, we basted those with big dollops of David's pepper jelly, and
grilled them on the same pan.
Very retro, except there were big
doses of spice and flavor, thanks to David's inspiration - and sauces.
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