Recipe of the Day: Skillet Pineapple Upside-Down Cake *National Pineapple Upside-Down Cake Day*

Skillet Pineapple Upside-Down Cake

Ingredients
1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Maraschino cherries

Directions
Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate the remaining slices for another use). Sprinkle pecans over pineapple; set aside.

In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.

In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.

Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices. Yield: 10 servings.

Recipe found here: Skillet Pineapple Upside-Down Cake

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Recipe of the Day: Two Minute Hawaiian Pie

Two Minute Hawaiian Pie

Ingredients
1 can(s) crushed pineapples, undrained (20oz)
1 bx instant vanilla pudding mix (6 serving )
8 oz sour cream
1 9 inch graham cracker crust
1 can(s) (8oz) pineapple slices
8 maraschino cherries
1/2 c sweetened flaked, coconut
1 sm container of cool whip for piping

Directions
1 In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.

Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving.

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Recipe of the Day: Pina Colada *National Pina Colada Day*

Ingredients
1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Directions
Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Recipe found here: Pina Colada recipe

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Recipe of the Day: Pineapple Upside-Down Cake *National Pineapple Upside-Down Cake Day*

Pineapple Upside-Down Cake

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Recipe found here: Pineapple Upside-Down Cake

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Recipe of the Day: Coconut Pudding with Tropical Fruits

Ingredients

2 1/2 cups low-fat (1%) milk
1/2 cup unsweetened flaked coconut
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup diced peeled pineapple
1/2 cup sliced peeled banana
1/2 cup diced peeled seeded papaya
Ground cinnamon

Preparation

Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.

Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)

Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.

This recipe found here: Coconut Pudding with Tropical Fruits

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Recipe of the Day: Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

1 pineapple, peeled and cut crosswise into 1/2-inch slices
6 tablespoons olive oil
1/4 cup finely chopped red onion
1/4 cup minced red bell pepper
1/4 cup rice wine vinegar
2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro leaves
1 1/2 teaspoons minced garlic
1/2 teaspoon salt, plus 1 teaspoon
4 (6-ounce) tuna steaks
1 tablespoon Essence, recipe follows
Fresh cilantro sprigs, for garnish

Directions

Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.

Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Recipe courtesy Emeril Lagasse, 2007
Show: The Essence of EmerilEpisode: Grilling
Recipe found here: Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

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Recipe of the Day: Acini di Pepe Salad

Acini di Pepe Salad

INGREDIENTS

1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained (optional)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

This recipe found here: Acini di Pepe Salad

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