Salt And Pepper T-bone Steaks With Mojito Slaw

Salt And Pepper T-Bone Steaks With Mojito Slaw

The next time you are hosting, consider a rich and juicy T-bone steak. Treating it to a simple yet generous coating of salt and pepper is all you need to do. Take dinner up a notch by serving it with an über fresh Mojito cocktail–inspired slaw made with loads of fresh mint and lime along with a touch of sweetness. The flavors of the two dishes meld wonderfully.   Serves 4

Ingredients:

2 T-bone steaks, each 2 inches thick and about 1 1/2 lbs (680 g)

1 to 1 1/2 tsp (5 to 7 mL) Diamond Crystal or coarse kosher salt

1 tsp (5 mL) freshly ground black pepper

Mojito Slaw
8 cups (2 L) finely shredded cabbage, about 1 small or 1/2 large head of green cabbage
2 limes
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) rum (optional)
1 tsp (5 mL) agave syrup
Generous pinches of salt to taste
1/2 cup (125 mL) fresh mint leaves
Directions:
Generously sprinkle steaks with salt and pepper. Bring to room temperature by letting them stand for 1 to 2 hours.

Add shredded cabbage to a large bowl. Squeeze 1/4 cup (60 mL) lime juice and pour over cabbage. Drizzle oil, rum and agave over slaw and sprinkle with salt. Toss to mix. If making ahead, store in a sealed container in the fridge for up to 2 days.

When ready to grill, oil grill. Preheat one side of the barbecue to high heat, 500˚F (260˚C), and leave the other one off.

                                                                                                                                                             Grill steaks, placing larger side-steak portion over direct heat with the smaller tenderloin just over indirect heat. Sear tenderloin side but try to cook over indirect heat as much as possible to avoid overcooking it. 

Turn steak occasionally until deep golden and an instant-read thermometer reads 125˚F (52˚C) for medium-rare; this will take about 3 to 6 minutes per side depending on the steak’s thickness. Remove to a carving board. Loosely cover with foil. Let stand for 10 minutes. Slice meat away from the bone then slice each portion of steak into thin pieces. Serve slices alongside or on top of slaw on plates.

Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

Asparagus Salad With Snap Peas And Strawberries

                                       

            Asparagus Salad with Snap Peas and Strawberries     This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients:
For the vinaigrette
1 small shallot
1/4 cup apple cider vinegar
2 teaspoons raw honey
1 teaspoon stoneground mustard
1/2 teaspoon salt
1 lemon, juice and zest
4 to 6 ounces EVOO

For the Salad:
2 cups torn croutons
2 cups asparagus
1 cup snap peas
6 cups salad greens
1/2 cup fresh torn mint leaves
1 cup fresh strawberries
1/2 cup feta or goat cheese

Directions:

For the Dressing:  Mix all salad dressing ingredients except the olive oil in a blender and mix until well blended.  With the blender working slowly stream the EVOO.  Place dressing in container and refrigerate.

For the Salad:  Cut the asparagus into 1 inch lengths.  Can use raw or blanched one minute then an ice bath to stop the cooking but preserve the crispness and color,  Mix ingredients, adding cheese and garnish with sliced strawberries.

Lamb Kleftiko With Herb-Pistachio Yogurt

Lamb Kleftiko with Herb-Pistachio Pesto Yogurt

Kleftiko translates to stolen meat, and it’s named after Greek rebels called the klephts, who challenged Ottoman rule of Greece and roamed the country from the 14th to 19th centuries. When they stole sheep, they would slow-cook them in covert pits to avoid being caught. Here, the traditional Easter dish features lamb shanks and potatoes gently braised in a lemony broth flavoured with oregano and mustard. A tangy, herby yogurt sauce brings a freshness and vibrancy to the tender meat and spuds.  Serves 6

Ingredients:
Herb-Pistachio Pesto Yogurt
1 stalk green garlic, white and light green parts only, or 2 garlic cloves
1/4 cup (60 mL) fresh mint leaves
1/4 cup (60 mL) fresh dill fronds, plus more to garnish
1/4 cup (60 mL) flat-leaf parsley leaves
1/4 cup (60 mL) shelled raw pistachios
1/4 cup (60 mL) extra virgin olive oil
1 tub (500 g) full-fat plain Greek yogurt

Lamb
5 medium-size Yukon Gold potatoes, quartered lengthwise
1 large cooking onion, peeled, cut in 6 wedges
1 large tomato, cored, cut in 6 wedges
3 bay leaves
6 lamb shanks, about 6 lbs (2.72 kg) total, at room temperature
1/3 cup (80 mL) extra virgin olive oil
Zest and juice of 1 large lemon
4 large garlic cloves, minced
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) mustard powder
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) freshly ground pepper
6 sprigs fresh oregano
Directions:
For the pesto yogurt, place garlic, herbs and pistachios in a food processor. Pulse a few times to chop. With motor running, slowly pour in olive oil, stopping and scraping down bowl as necessary, until it becomes a paste. Transfer 1 tbsp (15 mL) to a ramekin to garnish. Mix remaining pesto with yogurt. Transfer to an airtight container. (Cover and refrigerate both up to 2 days.) When ready to serve, transfer yogurt to a serving bowl and garnish with pesto and dill.

For the lamb, preheat oven to 325°F (163°C). Line a 16-inch (40-cm) round, 3-inch (8-cm) deep roasting pan or 3 × 11 × 16-inch (8 × 28 × 40-cm) rectangular roasting pan with parchment paper, overlapping on sides.

Place potatoes, onions, tomatoes and bay leaves in pan. Nestle lamb shanks in between vegetables.

In a medium-size bowl, whisk olive oil, lemon zest and juice, garlic, dried oregano, mustard powder, salt and pepper until creamy. Pour all over lamb and vegetables. Add fresh oregano.

Fold parchment on sides over lamb and cover with another piece of parchment. Tuck top parchment down sides, ensuring it is covered tightly to seal in moisture. Cover pan tightly with foil. Bake in oven until lamb and potatoes are fork-tender, 4 to 4 1/2 hours.

Raise oven temperature to 500°F (260°C) and remove foil and top parchment. Bake until lamb is golden, 7 to 8 minutes.

Serve lamb and vegetables straight from pan accompanied by pesto yogurt.   Serves 6

Persimmon And Pomegranate Salad

 

Persimmon And Pomegranate Salad

Persimmon season for this delicious fruit is short lived.  It is delicious used in salads or baked in cakes, cookies, or sweet breads.

Ingredients:
5 persimmons, thinly sliced into 1/8"- 1/4" rounds

1/2 cup pomegranate seeds
1/2 lemon, for juicing
1 tablespoon extra-virgin olive oil
2 tablespoons cilantro leaves
2 tablespoons mint leaves
sea salt

Potato Chip Salad

                                                         

Potato Chip Salad

A light lettuce and herb salad is tossed with a bright lime dressing and salt and vinegar chips, which act like tangy croutons. You need kettle-cooked chips—such as Kettle Brand, Miss Vickies, Trader Joe's, or Covered Bridge—for this recipe, as they’ll maintain their crunch when dressed. Instead of parsley and mint, you could swap in delicate herbs like dill, tarragon, basil or chives.

Ingredients:

1 lime, sliced into thin rounds, ends saved or juicing
1/4 cup (60 mL) olive oil
2 tsp (10 mL) fresh lime juice
1/4 tsp (1 mL) salt
2 cups (500 mL) packed torn frisée leaves
2 cups (500 mL) packed baby arugula
1/2 cup (125 mL) packed flat-leaf parsley leaves
1/2 cup (125 mL) packed mint leaves
1 cup (250 mL) kettle-cooked salt and vinegar chips
Flaky sea salt and freshly ground pepper to taste
Arugula microgreens for serving (optional)

Directions: 

In a small frying pan, lay lime slices in a single layer. Pour in oil and place over medium heat. Cook until fragrant and lightly browned, about 2 minutes per side. Strain through a fine-mesh sieve into a bowl. Discard limes. Whisk in lime juice and salt. Set aside. (Whisk again before using.)

Place frisée and arugula in a large bowl. Roughly chop or tear any large herb leaves, leaving small leaves intact. Add to bowl with lettuces. Toss greens with enough dressing to coat lightly, saving rest for another use.

Lightly crush potato chips with your hands and add to bowl. Gently toss to combine. Season with flaky salt and pepper. Serve immediately, topped with a sprinkling of microgreens, if using. Serves 4

Snap Pea Faux-Jito

                                                     

Snap Pea Faux-jito

Snap peas add a delicate, grassy herbaceousness that complements the bright mint and tangy lime of a traditional Mojito. A lighter pour of rum—1 oz (a standard drink contains 1 1/2 oz)—maintains a distinct presence in the drink while allowing those seasonal notes to shine. If garnishing with a snap pea, open along the inner seam to reveal the peas and tuck it in alongside the mint.  Makes 1 drink
Ingredients:
6 large mint leaves, plus a sprig for garnish
5 snap peas, sliced, plus another for garnish (optional)
1 oz fresh lime juice
3/4 oz Snap Pea Simple Syrup (recipe follows)
1 oz white rum, such as Bacardí Superior White Rum (LCBO 117)
2 oz lime-flavoured sparkling water
Directions:
Add mint leaves and snap peas to a cocktail shaker and muddle for about 15 to 20 seconds. Fill the shaker one third full with ice and add lime juice, syrup and rum. Shake for 15 to 20 seconds to chill.

Strain through a fine metal cocktail strainer or sieve into a chilled rocks glass or coupe half-filled with ice. Top with lime sparkling water and gently stir. Garnish with a sprig of mint and a snap pea.
Makes 1 drink

Snap Pea Simple Syrup
Add 1/2 cup (125 mL) sugar, 

1/2 cup (125 mL) water and 

1/2 cup (125 mL) sliced snap peas to a small pot. 

Directions

Bring to a simmer over medium-high heat, stirring regularly until sugar is dissolved. 

Reduce heat to medium and gently boil for 2 more minutes. 

Remove from heat and stir in 1/2 tsp (2 mL) lime zest. 

Set aside to steep for 30 minutes, then strain into a clean jar. 

Cover with a lid and refrigerate until well-chilled, approximately 3 hours.   Syrup will keep up to 1 week in the fridge.

Mint-Pistachio Pesto Pasta With Lamb Meatballs

Mint-Pistachio Pesto Pasta with Lamb Meatballs

Pesto pasta gets a spring makeover with mint, parsley, green onions and pistachios. It coats al dente rigatoni and juicy lamb meatballs, sweet sugar snap peas and sharp Pecorino Romano cheese. It’s weeknight-easy, yet impressive enough for a dinner party.

Ingredients:

Meatballs

1 lb (455 g) ground lamb

2 cloves garlic, minced

1/2 cup (125 mL) finely chopped parsley

1/4 cup (60 mL) grated Pecorino Romano

1/2 tsp (2 mL) salt

Canola oil for greasing pan

Pesto

2 cups (500 mL) packed fresh mint leaves

1 cup (250 mL) roughly chopped parsley

1 cup (250 mL) roughly chopped green onion

1/2 cup (125 mL) roasted pistachios

3/4 cup (175 mL) extra virgin olive oil

Salt to taste

1 lb (455 g) Italian dried rigatoni or similar tubular-shaped pasta

1 cup (250 mL) sliced sugar snap peas

3/4 cup (175 mL) grated Pecorino Romano

Directions:

For the meatballs, preheat the oven to 425°F (218°C).

In a medium bowl, mix lamb, garlic, parsley, Pecorino Romano and salt until combined. Form heaping 1-tbsp (20-mL) portions into balls. Place on oiled baking sheet. Bake until cooked through, about 15 minutes, shaking pan halfway through to turn meatballs. Remove from the oven and set aside.

To make pesto, bring a medium pot of salted water to a boil. Add mint, parsley and green onions. Cook, stirring occasionally, until bright green, about 90 seconds. Drain and transfer to a bowl of ice water. Cool, drain again and pat dry with a clean kitchen towel.

Add blanched herbs, pistachios, olive oil and salt to a blender. Blend until a smooth, even pesto forms, about 2 minutes. Set aside.

In a large pot of lightly salted water, cook pasta according to instructions on package. Reserve 1 cup (250 mL) pasta water then strain pasta in colander.

In another large pot, heat pesto and 1/4 cup (60 mL) pasta water over medium heat. Stir to combine then add pasta and meatballs. Stir to coat in pesto and heat through. If it seems dry, add more pasta water as needed.

Transfer pasta to a serving platter. Garnish with sliced sugar snap peas and Pecorino Romano.   Serves 4 to 6

Sparkling Peach Bellini

                                     

Sparkling Peach Bellini

This Italian cocktail will wake up your taste buds with its bright, fruity flavour and add a pop of colour to your brunch spread. Get the peach purée in the fridge ahead of time, so it’s nicely chilled when your guests arrive.
The Peach Bellini originated at Harry's Bar in Venice Italy.
Ingredients:
4 ripe peaches, peeled and pitted (frozen peaches will also work)
4 tbsp (60 mL) lemon juice
4 tbsp (60 mL) Simple Syrup (recipe follows)
1 bottle chilled Prosecco
Fresh mint leaves, optional
Directions:
Slice peaches into chunks and place them in a blender or food
processor. Add lemon juice and simple syrup to the blender and
blend until smooth.

Transfer peach purée to a pitcher or container and refrigerate
for at least 30 minutes to chill.

When ready to serve, take chilled peach purée and pour about
4 tbsp (60 mL) into each Champagne flute or glass. Slowly top
off each glass with chilled Prosecco, then gently stir to combine.
Garnish with a fresh mint leaf, if desired.  Makes 6 drinks

Asparagus Salad With Snap Peas And Strawberries

Asparagus Salad With Snap Peas and Strawberries

This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.

Ingredients:

For the Vinaigrette: 

1 small shallot minced
2 fl oz apple cider vinegar
2 teaspoons raw honey
1 teaspoon stone-ground mustard
½ teaspoon salt
1 lemon both zest and juice
4-6 fl oz extra virgin olive oil

For the salad:

2 cups of torn croutons
2 cups of asparagus trimmed and chopped into 2 inch spears, blanched
1 cup snap peas trimmed, blanched
1 cups fresh strawberries sliced
½ cup feta cheese or goat cheese crumbled
6 cups salad greens
½ cup fresh mint leaves torn

Directions

For the vinaigrette:

In a jar or other tall container, combine all the ingredients except for the olive oil and mix until combined. Then, if using a whisk or an immersion blender, stream in the olive oil slowly, whisking constantly until the vinaigrette emulsifies.

For the salad:

Combine all the ingredients in a large bowl, add the dressing, and toss gently to coat all the ingredients. Top with more crumbled feta and strawberry slices.

New York Strip Steak With Charred Zucchini & Mint Chermoula

New York Strip Steak With Charred

Zucchini & Mint Chermoula 

This is a James Beard recipe coordinated with the chef at the Dough Winery in Oregon.   I find their recipes are no fail and while sounding maybe not the ordinary,  they will not let you down on "deliciousness" or appearance. 

Ingredients:

Pickled Raisins

2 tablespoons sugar
1 tablespoon salt
1/2 cup champagne or apple cider vinegar
4 tablespoons water
4 tablespoons golden raisins
Mint Chermoula

1 bunch mint leaves chiffonade
1/2 bunch flat leaf parsley
1/2 bunch cilantro
4 tablespoons pickled golden raisins
2 tablespoons capers can be omitted
4 anchovy filets can be omitted
1 medium lemon 
1 cup extra virgin olive oil
Salt to taste

Steak

• 4 16-ounce bone-in sirloin steak 2-inch thick
• Salt to taste
• Black pepper to taste
• 1 tablespoon + 1 teaspoon extra virgin olive oil

Zucchini

4 medium zucchini 6 - 8 inches

• Salt to taste
• Extra virgin olive oil as needed

Directions

 

Pickled Raisins
Combine all ingredients except for the raisins in a small pot. Bring to a boil.

Add the raisins to a bowl. Pour boiling liquid over the raisins and allow to sit, covered, for 20 minutes.

Pickled raisins can be stored airtight in the liquid until needed.
Note: If you don’t want to pickle the raisins, you can reconstitute them in hot water.

Mint Chermoula
Chiffonade the mint leaves: stack a few leaves of mint together. Roll together tightly.  Turn the roll and slice through as if cutting cinnamon rolls. Slice as thinly as possible into ribbons. Repeat as needed. Set aside.

Chop the cilantro and parsley. Add to the mint.

Drain and rough chop the pickled raisins. Set aside.

Rough chop the capers and anchovies. Add to the chopped raisins.

Zest the lemon using a microplane. Add the zest to the capers and raisins. Mix to combine.

Add the juice from the lemon to the raisin mixture. Combine with the herbs. Pour the olive oil over and mix to combine. 

Taste and adjust with salt. You will need to add more salt if you have omitted the capers and / or the anchovies.

Allow the chermoula to rest so the flavors can combine.

Steaks

Take the steaks out of the refrigerator about 20-30 minutes before you are ready to serve to allow them to come to room temperature. 

Preheat the oven to 400F.

Heat a cast iron or other heavy-bottomed pan over medium high heat.

Season the steaks with salt and black pepper and rub both sides with the olive oil.

When the pan is hot (about 2 minutes), sear the steaks on each side for two minutes (four minutes total). Put the pan with the steaks in the hot oven for an additional two minutes.

Remove the steaks from the oven and allow to rest for 3 minutes.

Zucchini
Heat a grill pan over the stove or light a charcoal grill.

Using a mandoline or a sharp knife, slice the zucchini into ribbons about ¼ inch thick.

Season the zucchini with salt and olive oil on both sides.
Rest the strips directly on the grill pan or grill. Cook for a minute to 1½ minutes until tender and pliable.

Place grilled zucchini in a bowl and cover with a few spoons of the chermoula.

To Finish
Slice the rested steak against the grain. Fan the slices on the plate.

Ribbon the dressed zucchini on top of steak.Finish with sea salt and a little more chermoula.  Serves 4

One Pot Moroccan Stew

 One-Pot Moroccan Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce. 
Ingredients:
1 lb (455 g) boneless lamb shoulder, cut into 1-inch (2.5-cm) pieces
Salt to taste
1 tbsp (15 mL) olive oil
1 onion, thinly sliced
2 medium carrots, peeled, cut into 1/2-inch (1-cm) rounds
4 cloves garlic, minced
1 tbsp (15 mL) finely minced ginger
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne
2 cups (500 mL) unsalted beef broth
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained, rinsed
8 dried apricots, halved
1/4 cup (60 mL) packed cilantro leaves, roughly chopped, plus more for serving
1/4 cup (60 mL) packed mint leaves, roughly chopped, plus more for serving
Plain yogurt, slivered almonds and flatbread to serve

Directions:

Preheat oven to 350°F (177°C)

Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.

Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. 

Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.

Remove pot from oven and stir in herbs.  Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs.  Serve with flatbread.
Serves 2 to 3

Old Cuban Cocktail With Huli-Huli Chicken & Pineapple

Sweet, sour and herbal, the Old Cuban Cocktail is

wonderful with Huli-Huli Chicken & Pineapple, 

our spin on a popular Hawaiian dish.

Ingredients:
¾ oz simple syrup
6 mint leaves
1 ½ oz aged rum
¾ oz fresh lime juice
2 dashes Angostura bitters
2 oz dry sparkling wine such as cava, chilled
Mint leaf to garnish

Directions:

In a cocktail shaker, muddle simple syrup and mint. Add rum, lime juice and bitters. Fill 3/4 full with ice. Shake until ice cold, about 12 seconds. Fine-strain into a chilled large coupe. Top with sparkling wine and stir once. Garnish with mint leaf.    Makes 1 drink

 

Huli-Huli Chicken & Pineapple

A Hawaiian roadside staple, huli-huli chicken is a finger-licking grilled bird basted with a salty-sweet sauce made in part with pineapple juice. It’s fitting then that you should thread the spit with a whole, peeled pineapple too, to eat alongside. Both the chicken and the pineapple are ready at the same time, and extra sauce is served alongside for dunking. If you brine your bird first thing in the morning, it will be ready to put on the fire for dinner. The combination of pineapple, chicken and sauce with a side of rice is aces.   Serves 4 to 6

Ingredients:

3 tbsp (45 mL) salt
3 tbsp (45 mL) sugar
6 cups (1.5 L) water
3 inch (8 cm) length ginger, sliced
1 head garlic, cut in half to expose cloves
1 chicken, 4 lbs (2 kg)
1 tsp (5 mL) black peppercorns
1 large whole pineapple, trimmed and peeled, core intact

Huli-Huli Sauce
½ cup (125 mL) ketchup
½ cup (125 mL) reduced-sodium soy sauce
⅓ cup (80 mL) pineapple juice
¼ cup (60 mL) mirin
⅓ cup (80 mL) packed brown sugar
½ tsp (2 mL) sriracha
3 cloves garlic
2 tsp (10 mL) chopped ginger
¼ tsp (1 mL) sesame oil

Directions:
In a medium pot, combine the salt, sugar, water, ginger and garlic. Bring to a boil, remove from heat, and cool to room temperature. Place chicken and peppercorns in a large resealable plastic bag; pour brine over. Remove excess air, seal bag and refrigerate for 6 to 10 hours.

Set up your gas or charcoal grill for rotisserie cooking and maintain a temperature of 375°F (190°C). Set a drip pan (a disposable aluminum roasting pan is best) half filled with water under where roast will turn. Keep a pitcher of water nearby to refresh water as necessary.

Thread spit through pineapple core lengthwise; set aside.

Remove chicken from brine; pat dry inside and out. Turn wings under and, using a piece of twine, truss them snugly against the body. Using a second piece of twine, tie legs together. Neck end first, thread chicken onto spit and use picks at either end of spit to secure chicken and pineapple snugly together.

Mount in rotisserie brackets and turn rotisserie on. Cook for 1 hour or until thermometer inserted into thigh registers 150° to  155°F (65° to 68°C).

Meanwhile, prepare the huli-huli sauce. Combine all of the ingredients in a small pot over medium heat; simmer for 10 minutes.
Using an immersion blender, purée.

Brush both the pineapple and the chicken with the huli-huli sauce, cook 10 to 15 minutes longer or until internal temperature is 165°F (74°C). Remove both pineapple and chicken to a board, tent chicken with foil and rest for 10 minutes. Carve chicken and  serve with pineapple rounds and extra sauce on the side.   Serves 4 to 6