Tag Archives: Pineapple

To Brine or Not To Brine: ALWAYS BRINE!

Brining is the process of soaking anything in or saturate with salty water. This does not make the meat, vegetables or whatever you brine (I am not really sure what else you would want to brine) salty, it actually allows the water and flavor to flood every cell in the meat. It also takes any cut of meat that may be tough and tenderizes it. This easy technique can be used on ay cut of meat.
The Perfect Grilled Citrus Chicken

For all of the brines, immerse the meat in water and place in the refrigerator for a minimum of an hour, overnight or leave in the freezer labeled (cause it is very hard to tell what it is, duh!) Before you cook the meat, allow it to sit on the counter for 15 minutes out of the brine, pat dry. By patting the meat dry, you are removing the excess liquid which will allow the meat to brown.

You can watch my YouTube video on the topic here.

Thanksgiving/Christmas Brine
1 1/4 cup no-iodine added salt (2 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1 gallon vegetable stock
4 sprigs rosemary
4 sage leaves
1/2 onion, sliced
1 tablespoon black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon ice water

Chicken Wings Brine
6 cups cold water
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
1/4 cup freshly squeezed lemon juice
1/3 cup sugar or sugar substitute (I love me some stevia)
1/4 cup white vinegar
1/4 red pepper flakes
2 tablespoons black pepper
2 tablespoons hot sauce of your choice
2-3 pounds chicken wings

Poultry or Pork Apple  Brine
1/2 gallon cold water
2 quarts apple juice
2 cup no-iodine added salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
10 whole cloves
1 1/2 teaspoons allspice berries
1 tablespoon ground nutmeg

Spicy Turkey Brine
2 quarts vegetable stock
1/2 cup no-iodine added salt (3/4 cup Kosher or coarse salt)
1/2 cup sugar or sugar substitute (I love me some stevia)
1 tablespoon black peppercorns
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 cinnamon stick
2 quarts cold water

Apple Cider Poultry or Pork Brine
2 gallons water
4 cups apple cider
3 oranges, cut into quarters with peels
1 lemon, cut into quarters with peel
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2 cups packed brown sugar or sugar substitute (I love me some stevia)
2 tablespoons dried rosemary
5 cloves garlic, smashed
3 tablespoons peppercorns
6 whole bay leaves
2 apples, cut into quarters
1 tablespoon whole allspice, coarsely crushed
1 inch of ginger, peeled and sliced

Poultry or Pork Maple Brine
4 quarts water
2 cups dark brown sugar or sugar substitute (I love me some stevia)
1 cup soy sauce
1 cup maple syrup
1 cup white vinegar
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
8-10  cloves garlic, smashed
6-8 whole bay leaves
3 large sprigs of thyme
2 teaspoons whole peppercorns

Simple Fish Brine
1 gallon water
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2/3 cup brown sugar or sugar substitute (I love me some stevia)
2 lemons, quartered with peel on

Beer Fish Brine
4 cups light ale
1/2 cup sea salt
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1/4 cup pickling spice
1/4 teaspoon cayenne pepper
1/4 teaspoon old bay seasoning

Steak Brine
6 cups water
1/4 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed

Sweet Poultry/Pork Brine
2 quarts chicken broth
1 cup white vinegar
2 cups no-iodine added table salt (non-iodine)
2 cups honey or sugar substitute (I love me some stevia)
2 tablespoons whole cloves
8-10  cloves garlic, smashed

Smokey Poultry/Pork/Steak Brine
4 quarts water
2/3 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed
1 onion, sliced
1 tablespoon liquid smoke

Hawaiian Poultry/Pork Brine
4 quarts pineapple juice
2 oranges, quartered with peel
1 lime, quartered with peel
2 cups brown sugar or sugar substitute (I love me some stevia)
1 1/3 cups soy sauce
1/2 teaspoon liquid smoke
1 cup maple syrup
1 cup no-iodine added salt (1 1/2 cups Kosher or coarse salt)
6 cloves garlic, cut into halves
4-6 whole bay leaves
2 tablespoons red pepper, crushed

Cornedbeef/Pastrami Brine
4 quarts water
1 cup kosher salt
10-12 cloves garlic, smashed
3 tablespoons pickling spices
1/4 teaspoons juniper berries
8 bay leaves

Italian Brine for Pork/Beef/Steak
6 cups water
¼ cup kosher salt
¼ cup red wine vinegar
3 tablespoons dijon mustard
1 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon rosemary, chopped
6 cloves garlic, smashed
2 tablespoons sugar or sugar substitute (I love me some stevia)
1 teaspoon red pepper flakes

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The Ultimate Hawaiian Burger

The Ultimate Hawaiian Burger As with any construction project, it is important to start with the base. If your burger patty is not flavorful and delicious, the toppings can’t do anything but mask the flavor.

This makes 4 very generous hamburgers.

Patty Ingredients
1 egg, beaten
1 bunch fresh chives, minced
2 cloves garlic, minced
Pinch of sea salt
Freshly ground black pepper
1 pound fresh ground chuck
2 to 3 tablespoons canola oil

Topping Ingredients
4 fresh pineapple slices, 1/2-inch thick slices
1/4 cup unsalted butter, melted
1 cup mozzarella cheese
4 brioche buns, toasted and cut in half
Red onion, sliced into 4 ½ inch thick slices
8 pickle slices
Jalapenoe, sliced
4 slices of pepper jack or plain jack cheese

Sauce Ingredients
½ cup crumbled Feta cheese or blue cheese
1/4 cup mayonnaise
1 avacado, mashed
Pinch sea salt
Freshly ground black pepper

Directions
Add the beef and seasonings and gently mix together  for 30 seconds but you don’t want to over mix, cover and set aside.

Turn the grill on to high heat and once up to temperature, turn it down to medium. Brush the pineapple slices with a bit of oil and allow them to cook for 30-60 seconds on each side until beautiful grill marks are visible. Set this aside.

Divide the ground beef mixture into four equal parts and create the patties so they are 1-inch thick. Add the patties to the grill and allow them to cook for 3-5 minutes on each side depending on how you like your patties cooked.

In a non-stick pan, toast the jalapeno and pickle slices, add the mozzarella cheese and dump into a plate immediately and cover with the hot pan. This will melt the cheese.

Sauce Directions
Combine together the ingredient.

Assembly
On the bun, add the sauce to the bottom followed by the patty, sliced cheese, onion, quarter of the mozzarella topping. Place the pineapple slices on the side along with the top of the bun.