Grilled Pineapple Dessert

This recipe is simple and delicious! I recommend a fresh pineapple but canned will do in a pinch. Don't forget the vanilla ice cream!

1 fresh pineapple (cored and shaved)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Your grill should be hot and clean. Oil just before putting pineapple slices on.

Pineapple should be sliced into flat slices. I prefer it cored but it's up to you. Mix brown sugar, cinnamon and cloves in shallow bowl. Dredge wedges in sugar mixture. Coat both sides. Save remaining mixture and head outside!

Drop individual slices on hot grill. Space them so there is no overlapping. The sugars will carmelize and burn off a little. Stick around and watch for flare ups. Flip after 4-5 minutes and carmelize the top side.

Once flipped sprinkle a little more of the sugar mix on the top. Once both sides are carmelized they are done!

Serve hot with vanilla ice cream.

Enjoy!

Pig Wings with Chipotle Honey Glaze

Since I so whole heartedly raved about the Pig Wings at the now closed Independence Grill I thought I owed the readers a surrogate recipe. This sauce is close. When I had the original Pig Wings they were pork ribs with the meat cleaned off one side of the bone, deep fried in a light batter and then lightly glazed with this delicious sauce.

Honey-Chipotle Sauce

1/2 C. honey
1/2 C. soy sauce
1 t. black pepper
1/4 C. chipotle chilies, canned in adobo sauce
1/4 C. lime juice
1/2 C. olive oil
2 lbs. chicken tenders or sliced chicken breasts
12 10-inch wooden skewers, soaked in water
salt to taste

Combine honey, soy sauce, black pepper, chipotle chilies and lime juice in blender; process until emulsified. Add salt to taste.

Easy and Oh So Good Chili

Warm Chili on a cold day is not only a staple in our house but a treat. Why on earth I don't make this delicious and nutritious meal more often is beyond me. When I do make it I make enough for an army. But to quote Darryl Hannah in Steel Magnolias, "It freezes beautifully." Enjoy!

2 cans pinto beans
2 cans dark kidney beans
2 cans chile beans
2 cans diced (low salt) tomatoes
1 lb ground beef (turkey may be used or the meat may be omitted completely)
1 Tablespoon Cumin
1 Tablespoon black pepper
2 Tablespoons salt
4 heaping Tablespoons of red chile powder
1 Tablespoon of red pepper flakes (optional as this is only to add heat!)
1 onion OR 1 Tablespoon onion powder
1 whole head of garlic OR 1 Tablespoon garlic powder
1 large bell pepper

Crumble meat in a large skillet. Add onion, bell pepper and garlic. Saute all until meat is brown. Transfer to large pot or crockpot. Add cans of beans and remaining spices. I personally like to add half of my red chile powder at the beginning and the other half in the last half hour of cooking but you don't have to. Sometimes I add a jalapeno or two depending on who I'm cooking for.

The beauty of this recipe is that you can cook it on the stove top within 20 minutes or slow cook it all day in the crock pot. It only gets better and better!

Serve with diced onion, cheese, sour cream and don't forget the corn bread!

Rockin Ribs!

2 Racks of Baby Back Ribs (we started with frozed)

Sweet and Spicy Sauce

1 cup catsup
1/2 cup honey
2 T soy sauce
1 T mustard
1 t garlic powder
1 t onion powder
1 T chile flakes

Whisk all together and allow to sit 10 minutes.

Out of sheer laziness came this remarkably easy and outstandingly good rib recipe. Our two racks of ribs were frozen solid so I boiled them in a huge pot of boiling water until the meat started to pull from the bones. I then realized we were out of barbecue sauce.

Ughh! Hate that.

LSU was playing and neither the hubby or I wanted to leave the house so I quickly threw this barbecue sauce recipe together and I have to say it's damn good. The sauce is sweet with a slight tangy spice to it. It's also thick enough that it stays put.

I may never buy sauce again.

When I make tailgate food I always think of John Madden who has seen some major tailgate food in his day. I don't know John but if he's ever driving through Albuquerque and needs a place to eat; let me just extend the invitation now. No doubt he would be pleased with these. True sinkers!

Once the ribs were done and the sauce was whisked together they were transferred to a mesquite charcoal grill and grilled for about 12 minutes on each side. The sauce is allowed to sit on the top of the ribs for a few minutes so the sauce thickens and then they are flipped before saucing up the other side. The hubby does this twice. It sears in the sauce and allows for a really good char.

LSU lost but we won with these beauties!

We also used Golden Toad's Chipotle Finishing Barbecue Sauce. It's mild enough for the kids to eat and has tremendous flavor. Golden Toad is a crowd favorite at the International Fiery Foods Show and now a Radney family favorite too! If you'd like to visit their site it's www.goldentoad.com

You won't be sorry and please tell them Diana sent you!

Grilled Corn on the Cob

To me, nothing says summer like a fresh roasted ear of corn. My family tried the Tequila Chile Lime Compound on it last night and WOW! This is a must make recipe!

4 ears of sweet corn
butter
salt
pepper

1. Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.

2.. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Serve hot, with butter.

Tequila Chile Lime Butter Compound

Compound butter is just plane ole butter kicked up with herbs and other goodies for additional flavor. Herbs, lemon, wine...cheese are mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. This recipe is chock-full of spicy chile, lime juice, black pepper, and tequila, and is simply wonderful on grilled rib-eye steaks, but it would be equally good over fish or grilled veggies.

Compound butter can be refrigerated for up to 1 month or frozen for up to 3 months.

6 tablespoons unsalted butter (3/4 stick), at room temperature
2 teaspoons minced jalapeño or serrano chiles, seeds and membranes removed
1 tablespoon freshly squeezed lime juice (from 1/2 medium lime)
2 teaspoons tequila
2 teaspoons freshly ground black pepper
1 teaspoon salt


Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Lime Soup with Tortilla Strips and Chile

Lime Soup with Tortilla Strips and Chile

There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula, where it's called Sopa de Lima . Chicken is commonly used but you can substitute leftover turkey in this delicate soup. The Mexican limes that are used in the Yucatán Peninsula differ from the Persian limes that are common in the United States in that they are smaller, darker green, and more tart. Although they are preferred, any lime can be substituted. Be sure to add the tortillas right before serving or they will become soggy.

3 corn tortillas, cut in strips
Vegetable oil for frying
2 chicken breasts
1 small onion, chopped
2 cloves garlic, chopped
6 whole peppercorns
1 2-inch stick cinnamon
8 whole allspice berries
1 tablespoon chopped fresh oregano, Mexican preferred
4 cups chicken broth
1 tomato, peeled and chopped
2 tablespoons lime juice
1 poblano or fresh green New Mexican chile, roasted, peeled, seeds and stem removed, cut in strips, or more to taste
4 lime slices for garnish

In a pan, fry the tortilla strips in 360 degree F. oil until crisp. Remove and drain.
Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil and remove and any foam that comes to the top. Reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock.
Remove the chicken and remove the bones. Using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid.
Reheat the broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot.
Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and cilantro and serve.
Yield: 4 to 6 servings
Heat Scale: Mild