Haute Hot Food

Only for the adventurous in eating that want to tantalize their taste-buds and make food dance on their palate.

For I am not afraid of letting the food
overtake my desires, nor am I afraid of letting my desires be my food. Food is my expression, not just my livelihood. Cooking is my art, not out of responsibility, but purely out of passion.

Friday, February 15, 2013

Life, Tattoos. and Pineapple.

When I was 18, I decided to do the one thing that my parents had always forbidden me not to do....march into a seedy store front, lay myself at the mercy of a questionable individual, and get a tattoo.  I walked into the eclectic shop, picked the only one I could afford at the time, and sat down for the hour long painful experience.  Although barley a inch wide, and only being able to bare 2 colors, it felt like an eternity before I sat up and looked down at the tiny gardenia on my hip.  I was happy, no, I was ecstatic.  Not that I was completely satisfied with the selection (after all, I had no money and wasn't about to go into debt being away at an extremely conservative Christian university), but I was satisfied with the seemingly "adult" decision I had made.  Since that Friday night, I have learned many life lessons about so called "adult decisions", that looking back, I can clearly see how it was more about the sense of freedom to create and decide for myself rather than the small purple flower that adorned my body.
Now, being almost 35, I can say that I still relish in the freedom of something still so out of the box, and the sense of accomplishment that only can come with personal victory.  The way I express these thrills may look different now, but the value is the same.  I value creating experiences to bring about utter joy, and I adore the different.
So you ask, "What does this have to do with food?", and I simply answer. EVERYTHING.

My fun way to enjoy a deliciously divine simplicity.
Roasted Stuffed Pineapple

I was hooked after I picked fresh pineapples in Costa Rica!
1 whole pineapple, skin on, halved
2 cups Amaretti cookies, chopped
1/2 c brown sugar
2 tsp cinnamon
1 c. Lightly toasted coconut
1/2 c hazelnuts,roughly chopped
1/4c butter, melted

Preheat oven to 350  Line cookie sheet with foil
In a small bowl, combine dry ingredients and set aside.
Slice whole pineapple in half.  With a small knife run it on either side of then tough core at an angle and remove.  Using the same knife, make a grid of 1/2-1" cuts so it is in cube form being careful not to cut through skin at bottom
Stuff the crumb mixture into crevasses and pack onto top as well.
Drizzle melted butter over pineapple.
Place in oven for 40-60 minutes or until sides are slightly bubbling
Serve on a large platter with a fresh dollop with whipped cream.  Forks in hand and dig in!

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