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shopping: a hot August night Mai Tai's dark rum (like Captain Morgan) light rum (like Bacardi) or Malibu Amaretto liqueur pineapple juice orange juice fresh limes ice Marashino cherries
Mai Tai pork chops with grilled pineapple 4 good size bone-in pork chops (at least 1 inch thick) kosher salt fresh lime dark rum pale vinegar (coconut, if possible) 1 fresh pineapple 1 orange olive oil chili flakes brown sugar apple & nectarine 'slaw 2-3 Granny Smith apples 2-3 slightly underripe nectarines 2 limes' fresh mint Marash pepper flakes (or chili flakes) olive oil
Carmen Iwannalaya trifle 1 loaf pound cake 1 pkt vanilla pudding mix (look for one which requires 3 cups of milk) pineapple or apricot jam dark rum light rum orange juice pineapple juice Amaretto liqueur milk coconut milk bananas canned pineapple Maraschino cherries whipped cream
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shopping tips: Mai Tai's: The rum can be cheap, the fruit juice should be top shelf. Pork Chops & Pineapple: Shop a day ahead so that the chops can marinate overnight. Test the pineapple for ripeness by plucking a spear from the top. If it comes out easily then the pineapple is ripe (or you are exceedlingly strong, in which case you can sniff the bugger; it should smell fruity) Coconut vinegar is used in Asian cooking and can be found in an Asian grocery. Other pale vinegar can be substituted. Apple & Nectarine 'Slaw: I used a mandoline slicer to get perfect julienned match sticks. You can chop the fruit with a regular knife and have a yummy, chunkier version of this salad. Buy nectarines which have good colour and fragrance, but which feel firm. Marash pepper flakes are a specialty item...smoky and sweet like Paprika. Ordinary chili flakes can be used instead. Carmen Iwannalaya Trifle: Only the bananas and cream are fresh. Everything else in this tawdry, tacky confection comes from a packet, can or box. Make this a day ahead, if possible.
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