Jun 29, 2009

Pineapple & Tequila Kabobs


I can be short about this. Because I’m not much of a dessert person but I am a fruit nut, I give you fruit. And booze. And ice cream. I’m such a bad influence! This is the perfect ending to a BBQ with friends! Provided you’re actually BBQing (which I wasn’t).

Sloppiest photo posting ever. Sorry in advance; I shot these photos while I had guests to feed and had to serve these babies before the ice would melt—spur of the moment posting—so didn’t have time to do any food styling, propping or even get around to half decent photography. Just so you know!



1 pineapple
1 orange (zest + juice)
1 lime (zest + juice)
7 tbsp honey
4 tbsp tequila
dried coconut flakes
extra zest for garnish



Okay, so I lied. There is one kinda sweet dessert I have to have every now and then. Affogato, vanilla ice cream with a touch of caramel syrup and steaming hot espresso poured all over. It’s divine. Italians really do it better!


Now for the actual recipe.


Grab a bowl and grate the zest from 1 orange and 1 lime; this is where the flavor is! Also squeeze out the juice. It smells so fresh! Keep a little zest behind for garnish.


Luckily I still had a few drops of Tequila left in the bottle. I’ll never tell where the rest of the bottle went and you can’t make me. Add 7 tbsp honey to the zesty juice and pour in 4 tbsp tequila. Or 10 if you’re feeling uptight. Give it a twirl.


Decapitate your pineapple and cut off his/her bottom as well. Slice the skin off and cut it in half length-wise. Cut those halves in half again, so you end up with 4 quarters.


Still with me? Remove the core strip and cut each quarter in three strips.


Place them in a large tray—a baking or roasting tray will do—and pour the marinade all over. Cover the tray with plastic wrap and let them soak up the juices for at least 30, but preferably 60 minutes. You can flip them over once or twice.


Now if we would have been BBQing, I would have threaded the pineapple onto the skewers like this and tossed them on the BBQ for a few minutes.


But we weren’t, so I had to come up with another brilliant way to prepare them. I just tossed the whole bunch on my stove-top griddle, and threaded them on skewers after I grilled them. So this can be done indoors as well.


Don’t forget to pour the tequila marinade in a measuring cup, or bottle.


I went for 2 pineapple kabobs per person. Added a scoop of vanilla ice cream, poured some of the tequila marinade on top of the pineapple and ice cream, and sprinkled dried coconut flakes and a little extra zest on top.

It was big hit, a huge hit. I’m sure that had absolutely nothing to do with the tequila! Well, almost sure.

Jun 28, 2009

Kayotic Pasta Gratin

When I want to make the men in my life happy, I cook this. Okay, so it kinda makes me happy, too. What is it? Think of it as a combination between baked pasta and a gratin, sans the cream. Plus, it’s the ideal way for me to get the kiddo to eat broccoli; something he won’t touch with a 10 foot pole otherwise. Just a simple but incredibly tasty…

Jun 25, 2009


Filed under: Sides,Vegetarian,vegetables,Recipes — Tags: , , , , , , , , — Kay @ 9:28 am

If you thought the stuffed onions I did for PW were good, you haven’t tried these yet. These are the real deal, but so much simpler to prepare and so much better! You just have to give them a try, really, they’re fantastic! I’ve been using onions as a stand-alone vegetable a lot these days, but this took them to a whole new level. I got this recipe from my…

Jun 23, 2009

Insalata Surprise

  As much as I like them, I can only eat so many classic Caprese salads before they start coming out of my nose. I desperately needed one with a little twist. I’ve added a few ingredients and topped it with a gorgeous garlic and basil dressing and named it Insalata Surprise. Act surprised, will you!  This turned out to be the best non-caprese I’ve ever had! Not only does it look drop-dead gorgeous, but it’s super…

Jun 22, 2009

Faux Red Lobster Biscuits

  A little while ago I received an email, from Tracey, with a cookbook attached to it—for which I’ll be eternally grateful. It’s a special copycat cookbook! I think I shrieked when I saw it! She mailed it to me because of the Lawry’s seasoned salt recipe in it. Obviously—with my severe Lawry’s addiction—she thought I might like. And I sure did! Now I’d already found the Lawry’s recipe online, but when…

Jun 18, 2009

Pasta For One. Or Two.

  College food. Does that phrase ring any bells? If you’re smiling right now, you know what I’m talking about, don’t you? College food is what you used to make when you were strapped for money and time, but pretty darn hungry. Fast and filling and preferably delicious, though I’ve had friends who didn’t use delicious—or even remotely good—as a criteria as long as it was edible. It probably won’t…

Jun 17, 2009

Photoshop: logo bars

    Photo editing is one thing, but another important thing is the finishing touch. Nowadays it’s completely hot, hip, trendy and soooo 2009 to give your photos a logo/text bar. All kidding aside; it does look pretty and makes certain photos a little more interesting to see. Especially when you want to print them. Here’s a simple and quick way to add these fancy borders and I tossed an action…