CONTINUING COVERAGE: FLOODS OF 2016

Seared Brie with Grilled Pinneapple (Americana)

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Seared Brie with Grilled Pineapple

Apple and Pear Chutney:

  • 1/2 cup cider vinegar
  • 1/2 cup granulated sugar
  • 1/4# diced apples
  • 1/4# diced pears
  • 1/4 oz lemon juice
  • 1/4 tsp grated ginger
  • 1/4 tsp kosher salt
  • 1/2 tsp mustard seed
  • 3/8 cup brown sugar
  • 1/8 tsp cayenne pepper

Boil vinegar and sugar til dissolved. Add all ingredients and simmer until tender and thick(15-20 minutes). Cool.

Veggie Relish

  • Half of a red onion, sliced into 3 pieces
  • Half of a yellow onion, sliced into 3 pieces
  • Red pepper, sectioned
  • Green pepper, sectioned
  • 1 garlic clove
  • 1/8 cup minced chives
  • 1/2 tsp salt
  • 1/3 tsp pepper
  • 1 tbsp olive oil

Set aside chives. Toss all ingredients in oil, grill till slightly charred. Dice all vegetables, add chives.

Sear a small brie wheel until caramelized. Top a slice of grilled pineapple with seared brie, chutney and relish. Serve with assorted breads and crackers.

Seared Artichokes:

Garlic Butter

  • 1# butter, softened
  • 1/4 chopped onion
  • 1 tbsp chopped parsley
  • 2 tbsp minced garlic
  • 1 tbsp chopped cilantro
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 3/4 tbsp Worchestershire
  • 1/2 tbsp salt
  • 1/2 tbsp pepper

Combine the above in a food processor.

Cut 3 artichoke hearts in half, sear until carmelized. Spoon garlic butter onto plate, top with artichoke hearts, and garnish with a smoked paprika pinch.

For more information on Americana, visit their website here.