21600 caribbean jerk pineapple reduction Recipes

chicken leg quarters, skin removed, olive oil, brown sugar, reduced-sodium soy sauce, italian salad dressing mix, dried thyme, ground cinnamon, cayenne pepper

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

canned pineapple chunks, pineapple-orange juice, frozen concentrate, vanilla yogurt, water, ice cubes

carton key lime pie fat-free yogurt (such as breyers), fat-free cream cheese, powdered sugar, coconut extract, mango cubes (about 1 medium mango), fresh pineapple chunks or canned pineapple chunks in juice, drained, whole fresh strawberries, kiwifruit, peeled and cut into wedges, wooden skewers

pineapple chunks in juice, mango chutney ( or any fruit chutney if you dont like mango), jerk seasoning ( see note )

chopped green onions, red wine vinegar, brown sugar, olive oil, fresh lime juice, low-sodium soy sauce, salt, ground allspice, dried thyme, ground cinnamon, freshly ground black pepper, garlic cloves, peeled, habanero pepper, pork tenderloins, trimmed, chopped pineapple, chopped ripe plum (about 3 medium), chopped fresh mint, cider vinegar, honey, grated peeled fresh ginger, low-sodium soy sauce

chopped peeled mango, chopped pineapple, chopped red onion, chopped fresh cilantro, fresh lime juice, salt, jalapeno pepper, seeded and finely chopped, ground buffalo, salt-free jamaican jerk seasoning, salt

light brown sugar, ground black pepper, dried thyme, ground cumin, garlic salt, paprika, chili powder, ground nutmeg, skinless, boneless chicken breast halves, uncooked white rice, water, sliced pineapple in juice, drained - divided, chopped fresh cilantro, olive oil, garlic salt, ground black pepper

diced peeled papaya, chopped red onion, minced fresh cilantro, fresh lime juice, skinless, boneless chicken breast halves, jamaican jerk seasoning (such as spice islands), divided, lime wedges, cilantro sprigs (optional)

dried minced onions, garlic powder, crushed dry thyme, salt, sugar, ground allspice, ground nutmeg, cinnamon, black pepper, cayenne pepper

french bread, cubed, skim milk, pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate), egg substitute, vanilla, butter flavor extract, crushed pineapple in juice, undrained, golden raisin, all- fruit pineapple preserves, shredded unsweetened coconut, toasted, rum or 1/8 tsp extract

olive oil, pork tenderloin, trimmed, easy caribbean jerk seasoning, chopped onion, chopped fresh pineapple (about 1/2 cored pineapple), dark brown sugar, cider vinegar, salt, fresh ground black pepper

olive oil, pork tenderloin, trimmed, easy jerk seasoning, chopped onion, chopped fresh pineapple (about 1/2 cored pineapple), dark brown sugar, cider vinegar, salt, freshly ground black pepper

prepared graham cracker crust (6oz), light pineapple-coconut ice cream,slightly softened, passion fruit sorbet, orange or pineapple juice, sugar, ripe red-fleshed papaya,peeled,seeded and diced, fresh pineapple,diced, kiwis,peeled ,quarterd lengthwise and sliced

chopped green onions, red wine vinegar, brown sugar, olive oil, fresh lime juice, low sodium soy sauce, salt, ground allspice, dried thyme, ground cinnamon, fresh ground black pepper, garlic cloves, peeled, habanero pepper, pork tenderloin, trimmed, chopped pineapple, chopped ripe plum (about 3 medium), chopped fresh mint, cider vinegar, honey, grated peeled fresh ginger, low sodium soy sauce

rotini pasta, garlic oil, divided, limes, low-fat mayonnaise, pineapple preserves, jamaican jerk spice, rub, chicken tenders, pineapple chunks, drained, red bell pepper, thinly sliced, bacon, cooked and crumbled, green onions, thinly sliced

olive oil or 2 tbsp vegetable oil, dry jamaican jerk spice, salt, uncooked peeled deveined large shrimp (about 21 to30 or 16 to 20 extra large shrimp), fresh pineapple , 1 inch, red bell pepper , cut into 16 inch pieces, pineapple preserves, lime juice