This week, beginning with Monday’s Memorial Day celebrations, marks the unofficial opening of the summer season, and already the air is filled with the heady aroma of charcoal and the tasty promise of wonderful food cooked over an open fire. And I ask you, is there anything better than cheerful anticipation?
Before I continue, however, please allow me to stray just a bit to say a word about oranges. Without doubt, without hyperbole, and certainly with no exaggeration, it is no overstatement to say that this past fall and winter has by far been the most outstanding season for navel oranges in my entire-yes entire-memory! Indeed, each and every one of the hundreds of oranges I have consumed over the past eight months has been as sweet as sugar with not even one to make my mouth pucker. How could this be, when in years past I would only buy one or two oranges at a time, fearful that my good money might be wasted if a whole bag turned out to be sour? Cursory research into this phenomenon has thus far produced no results, and if any of you readers have an explanation-or theory-I would certainly like to hear it.
Getting back to the grill, thoughts of our traditional favorites such as charcoal grilled steaks, barbecued ribs and chicken, and even the ubiquitous hamburger and hotdog-don’t let me forget the brats-never cease to make my mouth water. Likewise for grilled vegetables like zucchini and eggplant, and now asparagus and hot chiles, as well as all kinds of fish and shellfish. Anyone for shrimp on the barbie?
But there are other, more unusual foods, such as baby octopus and squid that are fast becoming popular among backyard cooks, and even fruit is finding a place on the hot grid. One of my absolute favorites is grilled pineapple, a delicious addition to any cookout. Here’s how to do it:
Grilled pineapple slices
1 tablespoon, honey (or maple syrup or molasses)
4 tablespoons melted butter
1 dash Tabasco sauce (optional)
¼ teaspoon salt
1 fresh pineapple, peeled, cored and cut into
½-inch rings
In a mixing bowl, combine the honey, butter, Tabasco and salt.
Mix well.
Add the pineapple slices, coat well and marinate for at least 30 minutes.
Preheat the grill to medium high heat and lightly oil the grate.
Grill the pineapple slices, turning carefully and frequently until heated through. They should be well caramelized without being burned.
Serve with other grilled foods or as a dessert with your favorite ice cream.
A happy reminder: The Oak Park Farmers’ Market officially opens on Saturday, June 7, although there has already been a “soft” opening for those eager to buy plants for early planting.
A sadder thought: The closing of the Certifiedland store on Lake Street after 26 years of great service to our community. George & Jimmy will certainly be missed, especially by this writer.