Let’s get the disclaimer out of the best way to forestall the traditionalists from turning into energetic with the hate feedback. Sure, this not a standard Trinbago chow recipe, nonetheless your taste-buds will likely be gratified from the completely different ranges of taste each the grilling and the apple-wood smoke provides to this traditional Caribbean salad. Chow is cross between a salad and pickle, often made utilizing a tart fruit (like inexperienced mangoes | mango chow) and is standard within the Southern Caribbean.
1 ripe pineapple
1/2 medium purple onion
2 cloves garlic
1/4 teaspoon sea salt
1/4 scotch bonnet pepper
2 tablespoon shado beni (or cilantro)
1/2 lime (or lemon)
Pinch contemporary black pepper
Apple wooden chips for that smokiness goodness.
To learn to peel and trim a contemporary pineapple, watch this video: How to peel, trim and core a pineapple.
Earlier than we get to the recipe, I’d prefer to say because of Chef Marc from http://www.menufortheweek.com for sharing his private contact in making pineapple chow. Within the coming months we’ll have some thrilling information to share with you, as Marc and I discover a brand new dimension to Caribbean cooking. Please you’ll want to overview all of the substances to verify they meet together with your particular gluten free dietary wants.
On this recipe we’re utilizing a propane grill, however you should utilize a charcoal bbq or an indoor grill should you like. When you don’t have entry to a grill, you possibly can place the pineapple slices on a lined baking sheet and broil for a pair minutes on both sides. You received’t get the wealthy taste of the apple wooden smoke, however you’ll benefit from the caramelized taste of the cooked pineapple.
Create a pouch with a chunk of sturdy tin foil with the applewood chips, wrap and poke some holes with a fork. Place it on the facet of the grill space (or immediately on the new coals or flame) and canopy the lid. Permit the smoke to develop earlier than you start grilling. There’s no have to soak the wooden chips in water as we’ve executed prior to now as we wish rapid smoke.
Peel and slice the pineapple into 1/2 inch slices. Marc didn’t core the pineapple and to be fairly sincere.. I a lot preferred the feel of the core when grilled.
Along with your grill on a medium warmth (you possibly can oil the grates so the pineapple items don’t stick), place the pineapple slices over a medium warmth and canopy the grill instantly (you don’t wish to free that lovey smoke you created). Grill for two minutes, then flip to the opposite facet and grill for an additional 2 minutes. The purpose is to NOT over-cook the pineapple items, however to get grill marks, heat for the pure sweetness to come back by and to infuse it with that smoke. Additionally grill the scotch bonnet pepper for a minute or two for a very completely different taste than utilizing uncooked scotch bonnet.
Slice the onions very skinny, crush or cube the garlic (very small) and chop the shado beni (chadon beni or culantro). When you can’t get shado beni double up on cilantro. Take away the roasted scotch bonnet off the grill, deseed and chop finely. The grilled pineapple must be reduce into chew sized items (like little pizza slices).
It’s now time to assemble every part. Place every part (besides the lime juice) into a big bowl and provides it combine, now prime with the lime (or lemon) juice and provides it a remaining spin – style for salt and alter. Attempt to use contemporary floor black pepper!
You may serve this up instantly, however Marc recommends that you’ve it chill within the fridge for about an hour or so to permit the flavors to develop and marry collectively. I fairly agree as I had it the following day with by eggs at breakfast and it was beautiful!
I do hope you give this recipe a attempt to for you traditionalists, be ready for an entire new tackle the beloved Trini chow.
Once more..particular because of Chef Marc for his depraved Applewood Smoked Pineapple Chow recipe.