-2 tsp canola oil
-1 can (20oz) pineapple rings, drained, 2 tbls of juice reserved
-1/2 small red bell pepper, finely diced
-1/2 small red onion, finely chopped
-2 scallions, trimmed and thinly sliced
-juice from 1/2 a lime
-1/4 tsp fresh grated ginger
-1/4 tsp sugar
-1/4 tsp red pepper flakes
-1/4 tsp salt
-freshly ground black pepper
Pat the pineapple rings dry with some paper towels and lay them in an even layer on a lightly oiled baking sheet. Brush the tops with oil and broil each side until lightly charred. Chop them into 1/2" pieces and mix everything together. Chill for at least an hour, preferably overnight.
In my kitchen I have a stack of cookbooks maybe two-three feet high. Now, that's not a lot to most cooks, I know. But bear this in mind: I haven't paid for a single one. That's right, I have never in my life bought a cookbook. Weird, huh? Especially for someone who cooks as much as I do.
Now, some of the cookbooks were presents, like the America's Test Kitchen one that has all the recipes and stuff from ten years worth of the show. My brother gave me it for Christmas, it's frigging awesome. Some were rescued when people were moving and were going to get rid of them, like the Julia Child one I got from my parents. Which is also awesome, but in a different way. And some have been sent to me since I started blogging in exchange for a review. Which is, again, awesome. I mean, c'mon, who doesn't want free cookbooks? This is one that's been sent to me for a review. That's my disclaimer.
The cookbook that we're talking about today is called Dollars to Donuts by Dawn Welch. Apparently she was the inspiration for Sally in the Pixar flick Cars. Now I'm not a fancy big city book reviewer, but I know what I like. And I like clear directions and good pictures. Because really, what's a cookbook without those? This one has all of that. Big, glossy, color pictures, great recipes and lots of tips. She also gives suggestions for combination of sides and main dishes for some of them, which is nice. All in all I really like it, I'm already planning on making many of the recipes. One of them, I already have.Charred pineapple salsa, baby. This was a great recipe, nice and easy and the charred pineapple is a great touch. We had it with some pork tacos that I'll post about when I find the recipe and they went really well together.
The salsa is sweet, a little spicy and tangy with a great balance. I'm definitely going to be making it again. The recipe doesn't say to, but I would make this at least a few hours in advance, maybe even the day before you want to use it. After a day in the fridge the flavors had mingled really well and it was even better than the day it was made. Not really shocking, I know. Heh. I made it just like the recipe said to, except I used crystallized ginger instead of fresh, since that's what I had. This would go great with all kinds of things; fish, chicken, any kind of Mexican food, hell I'd put it on burgers. That would be awesome too. So, looking for a non tomato salsa? Maybe for the Superbowl? Give it a shot, you won't be disappointed.