Grilled Pound Cake With Tequila Soaked Pineapple Food

PINEAPPLE POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray and set aside.
• Remove 3 pineapple slices from the can and reserve the juice and set aside. Chop remaining pineapple slices into small pieces and set aside.
• In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 3 minutes on medium speed. Stir in the chopped pineapple and combine well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. Remove and cool completely.
• In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. Add the brown sugar and butter and bring to a simmer. Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. Remove from the heat. Reserve.
• To serve, remove the pound cake from the pan and transfer it to a serving plate. Arrange pineapple rings on top and secure with toothpicks, if necessary. Pour the sauce over the cake and serve.

GRILLED POUND CAKE WITH PINEAPPLE "SALSA" AND TEQUILA WHIPPED CREAM

Steps:

• 1. Place the cream in a chilled mixer bowl or in a large metal bowl. Beat with a mixer until soft peaks form, starting on the slow speed and gradually increasing the speed to high. The total beating time will be 6 to 8 minutes. When soft peaks have formed, add the confectioners' sugar, cinnamon, and tequila. Continue beating the cream until stiff peaks form, about 2 minutes longer. Don't overbeat the cream or it will start to turn to butter. The tequila whipped cream can be made several hours ahead. Refrigerate it, covered, until ready to serve.
• 2. Lightly brush each slice of pound cake with butter on both sides. Cook the pound cake, following the instructions below for any of the grills, until lightly toasted. If desired, rotate each slice a quarter turn after 1 minute to create a handsome crosshatch of grill marks. You may need to cook the pound cake slices in more than one batch.
• 3. Place the pound cake slices on plates. Top each serving with a spoonful of Pineapple "Salsa" and a dollop of tequila whipped cream, garnish with a sprig of mint, and serve at once.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the slices of pound cake on the hot grill, then close the lid. The pound cake will be done after cooking 2 to 4 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the slices of pound cake in the hot grill pan. They will be done after cooking 2 to 4 minutes per side.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the pound cake slices on the hot grate. They will be done after cooking 2 to 4 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the pound cake slices on the hot grill. They will be done after cooking 3 to 5 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the pound cake slices on the hot grate. They will be done after cooking 2 to 4 minutes per side.

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
• Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
• Combine all ingredients in pot and let simmer until thickened.

GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.

GRILLED PINEAPPLE POUND CAKE

Steps:

• 1. Slice pineapple into 1 - 1/2 inch slices. Coat each slice with oil and rub it in.
• 2. Sprinkle with brown sugar.
• 3. Slice pound cake into 2-inch slices. I try to get as many pound cake slices as I have pineapple slices. Sometimes there is more of one and less of another... just eyeball it.
• 4. Place pineapple slices on hot grill and allow sugar to caramelize on them. When grill marks are formed, flip and cook the other side. This usually takes only one to two minutes. It's a quick process.
• 5. Place cake slices on grill and toast. Get grill marks on them. Flipping to do both sides. This shouldn't take more than one to two minutes per side.
• 6. Serve with vanilla ice cream and caramel sauce (I use ice cream topping, but you could make your own caramel if you have the time).

GRILLED PINEAPPLE WITH TEQUILA-BROWN SUGAR GLAZE

Steps:

• Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. (Tequila mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.)
• Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.

GRILLED PINEAPPLE WITH TEQUILA-BROWN SUGAR GLAZE

Steps:

• Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. (Tequila mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.).
• Marinade the pineapple for 30 minutes, bring to room temperature
• Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.

GRILLED PINEAPPLE KEBABS WITH TEQUILA-BROWN SUGAR GLAZE

Steps:

• Stir first 4 ingredients in small bowl until sugar dissolves.
• Thread pineapple pieces onto 6 skewers, dividing equally.
• Prepare bbq and oil the rack (medium heat - make sure bbq is thoroughly cleaned from previous use).
• Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total.
• Remove pineapple from skewers; serve hot or warm.