Hawaiian Pineapple-Soy Brine
Ingredients:
- 6 cups Pineapple juice
- 3½ qt. Water
- 1 ½ cup Light soy sauce
- ½ cup Brown sugar or maple syrup
- 1 cup Salt
- ¼ cup Fresh ginger, grated
- 1 Tbsp. Red chili flakes
- 2 Tbsp. Coriander seeds, toasted and ground
- 1 ea. Onions, peeled and chopped
- 2-3 ea. Cinnamon sticks
- 1 Tbsp. Chinese five spice, ground (optional)
Instructions:
Combine the pineapple juice, brown sugar, salt, and hot water; stir to dissolve. Add the remaining ingredients and cool to room temperature or below 55°F. Add the protein, taking care that it is completely submerged. Marinate for 12 to 40 hours, depending on the size of protein and desired sweetness. Rinse and dry for a few hours; discard the brine. Deep-fry according to instructions.
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.
Ingredients:
- ½ cup Mayonnaise
- 4 cups Pineapple, chopped
- 3 tsp Barbecue sauce
- 8 ea. Italian bread, slices
- 12 oz. Smoked mozzarella, sliced
- 16 oz. Deep-fried turkey, sliced
- 4 ea. Pineapple slices, grilled
- 1 ea. Red onion, thinly sliced, rinsed in water and dried
- 4 Tbsp. Butter
Instructions:
In a small bowl, combine the mayonnaise, pineapple, and barbecue sauce; spread onto the bread. Build the sandwiches in the following order: turkey, pineapple, cheese, and onion. In a large cast iron pan, melt the butter over medium heat. Sauté the sandwiches, turning once, until both sides are golden brown and the cheese melts, about 5 to 8 minutes. Lower the heat, if necessary, to keep the bread from burning. Cut the sandwiches in half and serve.
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.