Cook To Bang – Recipes To Get You Laid

If this can’t breathe some heat into your fall…you best get used to a cold empty bed.

Hold on tight to the memories. The warmth of the air made it unnecessary for people to wear layer upon layer of clothing. Summer flings are winding down, or in some cased winding up…for the long winter that lies ahead. Bikinis and mankinis are being put away in boxes to collect dust, dry as a bone. Can you blame us for being a tad wistful over the season we left behind? Fall’s great with the accessories (I’m partial to sweaters), but just for now, with this pineapple in my hand, I’m keeping things warm and shimmery. The succulent pineapple meat charred over fire sends me right back to that moment on the beach, laying post-coital on a hammock with a local lovely feeding me freshly grilled pineapple. So yeah, bring your own special memory of summer back with a vengeance. Chances are the lucky someone you grill this pineapple for has their own wicked summer senses to reignite.

Total time: approximately 30 minutes
Projected cost: $4
Drinking Buddy: BANGARITA

Ingredients (serves 2):
1. 1 small pineapple
2. 3 tbsp BBQ sauce
3. 4 green onions chopped semi-finely

Step 1
Preheat the grill (if using charcoal, get it started stat); if using gas grill, you only need one burner. Mix together the ½ the green onions with the BBQ sauce.

Step 2
Slice the pineapple in half length-wise and crosshatch slice the meat, being careful not to puncture the pineapple skin. Spoon the BBQ concoction over the pineapple meat, rubbing it deep into the freshly cut orifices.

Step 3
Throw the pineapple on the grill meat-side up and slam the cover down and cook until the bottom and top leaves are just charring (approx 8 min). Flip them over so the meat side grills, covering until the pineapple meat glazes and the edges char slightly (approx 8 min). Remove from the grill and toss the remaining chopped green onions over.

Serve up with your favorite meat ENTRÉE or as a savory SWEET TEMPTATION.

This entry was posted on Friday, August 29th, 2014 at 9:02 am and is filed under asian, Caribbean, fusion, healthy, RECIPES, summer, vegan, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.