Bustin’ out the barBque - vegetarian style

by Lisa Donovan

So, now that we are getting our new yard fixed up - it’s time to start thinking about using our fancy barbque grill and having some friends over for an evening of smokey food and cold beer.

There are several grilled vegetable dishes that can be found on websites such as Epicurious - some think you don’t need a recipe to grill veggies but I find that they have some wonderful sauces to marry your veg with as well as nice marinades to work with. The recipe I found is not a main course, but a wonderful dessert served right from the grill. Haven’t tried it yet, but will very soon!

Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarone

Ripe pineapple, with its plentiful natural sugars, is ideal for grilling, and it screams “tropical” like nothing else. This makes a great dessert after spicy Latin, Indian, or Caribbean food. Make sure to let the slices brown; you want lots of those caramelized, almost burnt edges. Mascarpone is a smooth Italian dairy product with a texture somewhere between whipped cream and cream cheese. It’s used in tiramisù and available in many supermarkets and gourmet stores, but if you can’t find it, good-quality vanilla ice cream will taste just fine.

1 cup dark rum
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 cup light brown sugar
1 vanilla bean
8 ounces mascarpone
1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
1/2 cup fresh blueberries

  1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
  2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
  3. Heat your grill to high.
  4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
  5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze).

Bobby Flay’s Boy Gets Grill
2004 — by Bobby Flay — Scribner

This dessert seems like just the thing to take the mundane-ness out of the typical vegetarian grill out. I have been getting bored with the grilled corn and grilled peppers - this oughta make things a bit more tasty next time around.

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This entry was posted on Thursday, May 18th, 2006 at 9:17 am and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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