Smokey Ginger Glaze

 

This can be used on both meats and seafood. We use it on our tuna steak, which we glaze multiple times while cooking on the grill. Try this on shrimp, vegetables, pork chops, or anything else you enjoy.

4 cups rice wine vinegar

1 cup granulated sugar

1 tbs ginger, peeled and chopped

1 ½ tsp crushed red pepper

1 dried chipotle pepper

Place all ingredients in a sauce pan on low heat. Simmer until the liquid has reduced to about ¼ or just over 1 cup. Brush on meats, seafood, or vegetables several times while cooking. Enjoy!

 

Pitcher of Piña

This is one of our favorite drinks on our menu! It is simple to make has a great presentation. We have converted the recipe to pitcher size so it is convenient to make for a party. Enjoy!

Ingredients:

1-4 inch Piece of Fresh Ginger
2 Cups Spiced Rum
2 Cups Pineapple Juice
2 Tbsp Lime Juice
1 Cup Ginger Ale
Ice

Thinly slice the fresh ginger and toss into the pitcher. Add in the pineapple juice, lime juice and spiced rum. We use Captain Morgan Black because it is smooth and has a slightly sweet flavor. Stir that together and pour into glasses over ice, filling the glasses about 4/5 of the way. Top it off with gingerale. Garnish with lime and pineapple wedges.

Pineapple Upside Down Cake

Caramel for Pineapple slices:

1 ripe pineapple, cut into 8 slices

1 cup sugar
¼ cup water
1 tbls. Corn syrup
1 vanilla bean
4 oz. butter
½ cup rum

 

Using a small cookie cutter, cut the center out of pre-sliced pineapple rings. Place water in a skillet over medium high heat. Add sugar, corn syrup and cook until it is a light honey color. Add the pineapple and scraped vanilla bean and cook for six minutes, flipping slices over half way through. When the pineapple is opaque remove from heat.

 

Cake:

6 oz. butter, room temp

3 eggs, room temp
14 oz. sugar
13 oz. all purpose flour
1 ½ cup warm milk
2 teaspoons kosher salt
2 1/2 teaspoon baking powder
1 tsp baking soda
1 ½ tsp vanilla extract

Beat butter and sugar until fluffy. Add the eggs one at a time with vanilla. Alternate adding the milk and sifted dry ingredients in thirds. Place the pineapple rings in small buttered pans and pour cake batter on top until mostly full.

 

Bake at 350 for 12 minutes.

Rum Butter sauce:

Add 4 oz. butter and ½ cup rum to remaining pan juices. Bring to a boil.


For the demonstration video, look on our facebook page
 https://www.facebook.com/SovanaBistro
or youtube channel
http://www.youtube.com/user/SovanaBistro