I spent Mother’s Day on Fire Island with my sons.
I wanted to prepare something simple in advance so that we could enjoy the weekend and just grill.
No fuss, No muss.
Grilled Pork and Pineapple Skewers with Achiote Sauce
(also know as Annato Sauce)
I found this very interesting recipe that used Annato seeds, a Mexican ingredient that adds color and flavor. Unfortunately I could not find them in any grocery stores but I did find them on line. Grilled Pork and Pineapple Skewers with Achiote Sauce
3 tablespoons vegetable oil
1 tablespoon Achiote (Anatto) seeds
1/2 cup Red Wine Vinegar
5 Garlic cloves, coarsely chopped
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero peppers. In my upper East Side neighborhood I could only find Jalpe
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 pound pork loin, cut into 1 inch cubes
1 pineapple, peeled, cored and cut into cubes
1 large red onion, halved, quartered and cut crosswise
1 head butter lettuce, such as Bibb or Boston
eat like a Taco
Heat the oil in a small saucepan over medium heat. Add achiote seeds. Turn off heat and let the seeds steep until oil turns a vibrant orange red about 5 minutes.
put wooden skewers in a pan of water so they don’t burn on the grill. Strain Annato sauce through a fine mesh sieve into a blender, discard the seeds. Turn off heat and let the seeds steep until the oil turns an orange red. Strain through a fine mesh sieve into a blender, discard the seeds.
Add the vinegar, garlic, aji amarillo, cumin, salt, salt and pepper. Cover the blender and puree until well combined.
Place the pork in a resealable gallon plastic bag. Add the achiote marinade, turn the bag and coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or overnight.Thread the pork onto skewers alternating pork with pineapple and red onions.
I grilled until they were brown on all sides 4-6 minutes.
Next I made the Shrimp marinade.
Marinated Tuna Steak
I was going to make Tuna Steaks but I decided to do shrimp skewers instead. I liked the ingredients in the marinade for the Tuna so I used it for the Shrimp . Next I made the Shrimp marinade.
1/4 cup orange juice 1/4 cup soy sauce
2 table spoons of olive oil
1 tablespoon chopped fresh parsley
1 clove of garlic, minced
1/2 teaspoon of fresh chopped 0regano
1/2 teaspoon ground black pepper
1 lb. of cleaned peeled shrimp tails onShrimp and Pineapple Skewers
Combine all the ingredients and place the marinade into a zip lock bag with shrimp. Refrigerate for at least 30 minutes. Discard marinade and place shrimp on skewers alternating with Pineapple.
Pre -heat grill on high heat, Cook shrimp 5-6 minutes baste with marinade. Discard any left over marinade.I used Grill until they are brown on all sides 4-6 minutes.
Andrew and Phelan
Next I worked on the Cauliflower Steaks
Phalen is a Vegetarian so I wanted to make something just for her. I had this dish at the Northeastern Society of Periodontists for lunch recently and it was delicious, so I tried to duplicate it.
It looked like this;
I steamed 2 heads of Cauliflower and then sliced into steaks when cooled
Next I made a sauce for the Cauliflower; a combination of toasted pignoli nuts, capers, cranberries, oil, red vinegar, soy sauce, white wine, honey, salt and pepper. Sorry didn’t measure anything just kept adding until it tasted delicious.I followed this by making a green salad.
Finally I made Coconut Rice
2 cups Jasmine rice
1 1/2 cups of water
1 cup canned unsweetened coconut milk
1 teaspoon salt
I decided to up the coconut rice a bit by adding; shredded coconut and almond slivers.
We took an hour walk on the beach which was one of the highlights.
It was a beautiful Mothers day weekend.