Last night's dinner was grilled steaks, baked potatoes, grilled pineapple and a new recipe for brussel sprouts. No one in my home likes brussel sprouts, but they came in my produce basket, so I searched for a way to use them. My sister had come across a recipe for brussel sprouts that was supposed to be the best ever (titled "Really Crazy Good Brussel Sprouts"). Turns out, my family still does not like brussel sprouts. My sister and her husband loved the recipe, however. So, if you enjoy brussel sprouts, I would encourage you to give the recipe a try.
I would like to give a few pointers on baking potatoes and grilling pineapple (two favorites in our house).
-Scrub potatoes very well and dry well with a cloth
-Prick each potato once with a fork
-Melt 2 tablespoons unsalted butter for 4 medium potatoes
-Roll potatoes one at a time in the melted butter and place on sheets of foil (each sheet of foil should be large enough to completely cover one potato)
-Generously salt the potato with coarse salt (I use kosher or coarse sea salt)
-Grind some black pepper over the potato
-Wrap the foil around the potato and press tight to seal
Bake at 375 degrees 1 hour 15 minutes for medium size potatoes.
-Cut the rind away from the pineapple.
-Sprinkle a generous amount of granulated sugar over the entire pineapple
-Place the pineapple on it's end on the rack of a pre-heated grill. Turn the heat off on the burner directly under the pineapple. (Alternatively, place the pineapple on the top warmer rack of the grill and turn the grill heat to medium)
-Grill 15 minutes without lifting the lid of the grill. Turn the pineapple onto the opposite end, close the grill lid and cook an additional 15 minutes.
-Remove pineapple to a cutting board and allow to rest 5 minutes. Cut into wedges; serve warm.
Autumn Christiansen
I would like to give a few pointers on baking potatoes and grilling pineapple (two favorites in our house).
Baked Potatoes
-Scrub potatoes very well and dry well with a cloth
-Prick each potato once with a fork
-Melt 2 tablespoons unsalted butter for 4 medium potatoes
-Roll potatoes one at a time in the melted butter and place on sheets of foil (each sheet of foil should be large enough to completely cover one potato)
-Generously salt the potato with coarse salt (I use kosher or coarse sea salt)
-Grind some black pepper over the potato
-Wrap the foil around the potato and press tight to seal
Bake at 375 degrees 1 hour 15 minutes for medium size potatoes.
Grilled Pineapple
-Cut the rind away from the pineapple.
-Sprinkle a generous amount of granulated sugar over the entire pineapple
-Place the pineapple on it's end on the rack of a pre-heated grill. Turn the heat off on the burner directly under the pineapple. (Alternatively, place the pineapple on the top warmer rack of the grill and turn the grill heat to medium)
-Grill 15 minutes without lifting the lid of the grill. Turn the pineapple onto the opposite end, close the grill lid and cook an additional 15 minutes.
-Remove pineapple to a cutting board and allow to rest 5 minutes. Cut into wedges; serve warm.
Autumn Christiansen
Independent Consultant-Shelf Reliance
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