Delish Grilled Pineapple From Alton Brown Food

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

VANILLA LIME PINEAPPLE SKEWERS

Steps:

• Split open the vanilla pod and scrape out the pulp, and add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.
• Preheat grill on high.
• Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes.
• Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total, or until the pineapple is tender. Serve with any remaining sauce.

SKIRT STEAK

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

FRENCH TOAST FROM ALTON BROWN

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F.
• Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan.
• Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
• Remove from pan and place in oven on rack for 5 minutes.
• Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

DELISH GRILLED PINEAPPLE FROM ALTON BROWN

Steps:

• In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices.
• Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side.
• Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.

SPICY PINEAPPLE SLICES

Steps:

• In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.

BIG CHEESE SQUEEZE - ALTON BROWN

Steps:

• Find 2 heavy skillets that will nest together. 2 10" cast iron skillets are ideal. Don't use non-stick; it's not safe to heat a non-stick skillet to these temperatures when empty. Place both skillets over high heat.
• Spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with a twist of freshly ground black pepper and top with the second slice of bread (which you may spread with mustard or not, as you choose). Lightly spritz the upward-facing bread surface with olive oil, using a mister.
• When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, oiled side down, in the middle of one pan. Lightly spritz the side now facing you, as well as the bottom of the second pan. Place the second pan on top of the sandwich. If the top pan isn't cast iron, weight it down with a brick or heavy can.
• When you hear the first drop of cheese run out of the sandwich and sizzle on the pan, it's done. This will take 3-5 minutes. Remove to a plate, count to 10 (to let the cheese set up ever so slightly), cut in half and serve.

ORANGE PINEAPPLE GELATIN

Steps:

• DRAIN pineapple, reserving juice. Add cold water to juice to measure 2 cups; set aside.
• STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in pineapple chunks and oranges. Spoon into 6-cup serving bowl.
• REFRIGERATE 4 hours or until firm. Garnish as desired. Store leftover gelatin in refrigerator.