Grilled Chorizo Stuffed Hasselback Pineapple Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place an apple half cut-side down on a cutting board and cut thin vertical slices into it, being careful not to slice all the way through. Repeat the process with the remaining apple halves. Transfer the apples to a 9-by-13-inch baking dish.
• Melt 2 tablespoons of the butter in a small saucepot. Whisk in 2 tablespoons of the brown sugar until fully incorporated. Pour the butter and sugar mixture over the apples. Bake until the apples have softened, 18 to 20 minutes.
• Meanwhile, make the streusel topping. In a small bowl, add the oats, flour, cinnamon, salt, remaining 2 tablespoons butter and remaining 3 tablespoons brown sugar. Using a fork or your hands, work the mixture together until it forms a large crumble.
• Top each baked apple with the streusel topping, making sure to get some in between the apple slices. Return the dish to the oven and bake until the topping is golden brown, another 10 to 15 minutes. Serve the apples with a scoop of the ice cream.

Steps:

• Line 2 baking sheets with foil, and set wire racks inside each. Spray racks with nonstick cooking spray.
• Cut the bacon strips in half crosswise. Tightly wrap a strip of bacon around each piece of pineapple and transfer to prepared racks seam-side down. Continue with remaining bacon and pineapple. Place in refrigerator for 20 minutes to chill.
• Preheat grill for cooking over indirect heat or an oven to 450 degrees F.
• Whisk together the honey, mustard, hot sauce and liquid smoke in a medium bowl. Set aside.
• Put the baking sheets on the grill over indirect heat or in the oven (in batches if necessary) and cook until bacon starts to get crispy, carefully flipping bites once midway through cooking, 30 minutes per batch. Brush each bite with the honey mustard and let cook until bacon is crispy and glaze has caramelized, an additional 10 minutes.

Steps:

• Preheat grill or broiler.
• Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden brown. Add onion and salt.
• a few more minutes until onion is soft and begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
• Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.