1 Pineapple, peeled, cored and chopped into chucks (be sure to use the top for presentation!)
50 ml Pineapple juice
2 tsp Sugar (optional) Editor’s note: Unless you’re a sweet freak, you really don’t need this–it’s just fine without the added sugar. Your cavity-prone teeth will thank you!)
10 Fresh mint leaves
2 Limes or lemons, sliced
150 ml Light rum
2 cups Passion Fruit juice (although considered “exotic”, boxed juice is available in most grocery stores)
Club Soda (adjust accordingly)
Ice, lemon slices and fresh mint to serve1. Blend the pineapple, juice (and sugar, if using) together until you have a smooth puree.
2. To make the cocktail, combine the pineapple puree, rum, mint, lemon/lime and passion fruit in a jug. Muddle together.
3. Pour a little of the pineapple mixture in the botom of four glasses. Add ice, then top with club soda. Add fresh mint and a few slices of lemon &/or lime and serve.
Are you salivating yet? Not so fast; there’s more!
H O R S D’ O E U V R E S / S I D E S
– Avocado Tartare
This vegetarian version of the nearly-banned raw Steak Tartare classic doubles as both a terrific topping on toasted baguette slices or as a side dish atop a romaine leaf “boat”. You and your guests are going to absolutely L O V E it!
2 TBSP Extra-virgin olive oil
2 TBSP Minced red onions
1 TBSP Dijon mustard
1 TBSP Fresh lemon juice
1 TBSP Drained capers
1 TBSP Chopped parsley
1/2 Small jalapeno, minced
2 Medium Haas avacados, peeled and diced
5 drops of Worcestershire sauce
Kosher salt to taste
Freshly ground pepper to taste
In a medium bowl, stir the olive oil with the onion, mustard, lemon juice, capers and parsley. Stir in the jalapeno and Worcestershire sauce and season with salt & pepper. Gently fold in the avocados. Ta dah!
Whether grilling steaks, chicken, fish or fresh veggies, this marinade* will enhance whatever may hit the barbie (a minimum of two-hour marination is recommended).
1 Cup Tamari soy sauce (low sodium’s fine)
1/4 Cup Orange juice
1 TBSP Toasted sesame seed oil
2 Cloves Garlic, minced
1 TBSP Ginger, minced
1 TBSP Honey or Agave syrup
1 Tsp. Freshly grated black pepper
Combine the above and blend well. Voila!