Boiled yams, sliced fresh jalapeños, crushed pineapple and cream cheese are seasoned to your taste (I use Tajín chile-lime-salt seasoning from México) and baked in a dish after being crushed and mixed with my Braun hand-mixer.
©M-J de Mesterton
Thanksgiving, 2011
Archive for the ‘Elegant Pineapple’ Category
M-J’s Original Yam Dish
In Elegant Pineapple, elegant potato recipe, Elegant Potatoes, Elegant Recipe, Elegant Recipes, Elegant Survival News, Elegant Vegetable Dish, Elegant Vegetables on 16/11/2011 at 7:36 am>Elegant Pineapple Chunks
In Asian Food, Caramelised Pineapple, Caramelized Pineapple, Elegant Pineapple, Hawaiian Food, pineapple, Pineapple Chunks, Pineapple Pizza on 25/10/2010 at 8:55 am>
Pineapple Chunks are likely to make your stir-fried dishes and pizzas soggy, if used directly from a can. I soaked pineapple in soy sauce for a couple of minutes, drained and then baked it until the chunks had a caramel-colour. Now the pineapple chunks can be added to any dish and contribute rich flavour and texture.
©M-J de Mesterton 2010
Elegant Pineapple Chunks
In Asian Food, Caramelised Pineapple, Caramelized Pineapple, Elegant Pineapple, Hawaiian Food, pineapple, Pineapple Chunks, Pineapple Pizza on 25/10/2010 at 8:55 amPineapple Chunks are likely to make your stir-fried dishes and pizzas soggy, if used directly from a can. I soaked pineapple in soy sauce for a couple of minutes, drained and then baked it until the chunks had a caramel-colour. Now the pineapple chunks can be added to any dish and contribute rich flavour and texture.
©M-J de Mesterton 2010
Elegant Pineapple Chunks
In Asian Food, Caramelised Pineapple, Caramelized Pineapple, Elegant Pineapple, Hawaiian Food, pineapple, Pineapple Chunks, Pineapple Pizza on 25/10/2010 at 8:55 amPineapple Chunks are likely to make your stir-fried dishes and pizzas soggy, if used directly from a can. I soaked pineapple in soy sauce for a couple of minutes, drained and then baked it until the chunks had a caramel-colour. Now the pineapple chunks can be added to any dish and contribute rich flavour and texture.
©M-J de Mesterton 2010
