Sunday morning Bret and I leave for beautiful Cancun Mexico for 5 glorious days. We love going to Cancun because there isn't that many things to do, it has a direct flight from the airport and it is cheap. We have seen the ruins so we feel we don't have to see it again. We can
just lay on the beach, work sudokus and crossword puzzles. Drink Fufu drinks, rest and have fun. It is a much needed vacation. When we get back we will start flying with Valentines Day and Bockfest. Oh yeah, and St. Patty's Day. No worries about those things for now. Just a much needed vacation. I thought I would give you the recipe for my drunken salmon since we are going to Mexico.
You use a straight up Margarita to marinade the salmon in. At Arnold's I go to the bar and ask for a Margarita without ice and just put the salmon in a baggy. I try to do enough salmon to last two days. You need to let it marinade at least for a few hours to soak in but give it a day if you can. We also don't open flame grill but pan griddle the salmon. The open flames go crazy over the alcohol and sugar and puts a burn on it. If you have a pan griddle with ridges it will still make the pretty grill marks. You can also just pan sear it. Following is the recipe for pineapple chutney. We use this chutney for a few menu items so we make a boatload of it.
You are going to put all of these ingredients in a pot and boil the heck out of it for about 15 minutes or until most of the juice is rendered and the veggies are very tender.
1/4 fresh pineapple roughly chopped
1/2 white onion and 1/2 green pepper roughly chopped
1 small jalapeno finely chopped (keep the seeds for a spicier chutney)
pinch salt and pepper
2 TBS unused coffee grounds (yes unused and the grounds, not instant)
1/4 cup cider vinegar
2 TBS brown sugar
We also add a can of pineapple juice if our pineapple isn't as juicy as we want
We put this on the salmon chilled but you can keep it heated if you want.
Okay, I am out of here for a week! Hope you enjoy this recipe.