I saw Spicy Thai-Style Pineapple Wraps demonstrated on Emeril Live, highlighting a cookbook by Food Network Kitchens, Get Grilling. This recipe looks perfect for summer grilling and the spice easy to adjust based on preference. Although it was presented as an appetizer for a grilling menu, I plan to serve it tonight as a main course by adding grilled shrimp, creating 3-4 servings. I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are especially proud of your creation, snap a photo and send it to me at firstname.lastname@example.org so it can be included in this post or include a link to your site with your comment.
Spicy Thai-Style Pineapple WrapsFood Network Kitchens Get Grilling, Meredith Books, 2005
Serves: 12 as an appetizer
Half a medium fresh pineapple — peeled, cored, and cut into bite-size chunks (about 3 cups)
Juice of 2 limes — (about 1/4 cup)
2 teaspoons sugar
2 teaspoons chile paste — such as sambal oelek
2 teaspoons fish sauce
2 cups roasted peanuts or cashews — roughly chopped
2/3 cups roughly chopped fresh cilantro — (leaves and stems)
12 Bibb lettuce leaves — (about 1 head)
Whisk the lime juice, sugar, chile paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce.
When ready to serve, arrange the lettuce leaves on a large platter. Put about 1/4 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.