Grilled dessert!! Not too many people would think of summer grilling & dessert together. Grilling summer fruits is one of my favorite things to do. i was inspired after i saw my friend chef Vikas Khanna grilled peaches in a Tandoor clay oven at his restaurant in New York City. The flavors were outstanding!
There’s no recipe for grilled pineapple; I take a whole pineapple, cut off the top and bottom, remove the outside bark, then slice it. I cut it in half, but I don’t worry about the core, as that gives you a spot to hold the slice. Even thou as you can see i have taken the core off! I like the slices to be maybe half an inch thick. Then put the slices over a medium-hot fire and cook until they’re nicely caramelized, then turn them over and do the same. It is that simple. Serve it warm with your choice of Ice cream!
You cannot go wrong with this easy to prepare summer dessert.
Enjoy!
June 2008 marked the release of my new book “SPICE” .
ISBN13: 978-1-4363-2075-7 (Hardback)
ISBN: 1-4363-2075-5 (Hardback)
Pages: 185
This book is a collection of easy to prepare contemporary recipes created for the modern living and entertaining. The recipes are simple, global very approachable to impress your guests. It has recipes for more than one hundred elegant, savory and sweet dishes such as Moroccan Lamb, Sole tamarind curry and squid with fragrant chili dressing.
These creations reflect my Indian heritage, with plenty influences from my travels to Far East Asia, Middle East and south America. It is filled with fresh flavors, and practical advice, and this book is an illuminating guide to real entertaining for a modern cook.
Click here to read an excerpt from the book
Buy Now at
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Here is a one of my favorite recipes from the book SPICE
Crispy Sardines
SERVES 4
1 pound sardines, cleaned
4 tablespoons vegetable oil
For the paste:
2 tablespoons lemon juice
1 inch piece fresh ginger, peeled and chopped
4 garlic cloves peeled and crush
1 teaspoon hot chili powder
¼ teaspoon ground turmeric
Sea salt
For serving:
Lime wedges
To make the spice paste, grind the lemon juice, ginger, garlic, chili powder, turmeric, and a little salt together to a fine paste, using a pestle and mortar or a small blender.
Using a sharp knife, slash the sardines diagonally on both sides to allow the flavorings to permeate the flesh. Rub the spice paste all over, and set aside to marinate for 10 minutes.
Heat the oil in a large frying pan. Cook the sardines in batches if necessary: Place in a single layer in the pan and fry over a low heat for about 2-3 minutes on each side until brown crisp. Serve hot with lime wedges.
This recipe is one of my favorites. Spice it up and eat healthy with this recipe full of flavor. You do not have to wait for summer to make this recipe and enjoy the thrill of the grill!. simply use a cast iron char grill indoors. This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill. Be gentle with the ripe avocado, since it tends to fall apart easily.
enjoy!
Marinate
Serves 4
1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
2 Avacado, peeled, seeded, and cut in half
Kosher salt
Freshly ground black pepper
1 tablespoons coriander seeds, toasted and ground
1/2 tablespoons fennel seeds, toasted and ground
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
Preheat grill to high.
Prepare all vegetables. Place vegetables in a roasting pan. Season vegetables generously with salt,pepper, spices and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.
Serve
