Remove Skin from Pineapple, cut into quarters, remove Core.
Sprinkle 1 TBL Wing Blend on 2 of the quarters of Pineapple, Place on a cookie tray and place into a 400F Oven for 20 mins. Once the timer has expired remove pineapple to cool.
Place Poblano on a cookie tray and place in the oven. Roast for 20 minutes. Once 20 minutes has expired, remove Poblano pepper and place into a plastic bag – this will sweat the pepper and make it easy to remove the skin of the pepper.
The Poblano and the Pineapple can go on the same Cookie sheet and in the oven at the same time.
While the Pineapple and Poblano are cooking/ cooling
Small dice (¼) Red onion, place in a non-reactive bowl
Cut the Red Bell Pepper and remove the seeds, Small Dice (½) the pepper, place in the same bowl with the red onion.
Cut the Jalapeno in half, use Gloves or a spoon to remove the seeds, Mince Half of the Jalapeno and place it in the Bowl with the onion and bell pepper.
Zest the outer green part of the Lime, over the bowl of the other ingredients.
Place Zested Lime on cutting board, cut in half and juice (½) into the bowl of prepped ingredients.
Wedge the other half of the lime for garnish – set aside and reserve.
Pick and place Mint leaves (5 ea) on your clean cutting board, stack them on top of each other, Slice Mint leaves into thin strips (Chiffonade).Place into Bowl with other ingredients.
Pick and place Cilantro leaves on your clean cutting board, stack as best you can, Slice Cilantro into thin strips (Chiffonade). Measure out 2 TBL. Place into Bowl with the other ingredients.
Add 1 tsp of your choice of Oil (Sesame oil or Olive oil) – Sesame oil will give it a toasted, nutty flavor. Olive oil will give it a neutral flavor.
With a Rubber Spatula mix well to combine Flavors.
Wipe off your Cutting board, Place Cooled Pineapple on cutting board, Slice into long Strips, roughly Quarter inch, Place the strips on their sides, slice again at Quarter inch, turn the strips on their sides (horizontal) and continue the Quarter inch cut to Dice Pineapple into (¼” x ¼” x ¼”) Medium Dice.
Place into Bowl with other ingredients
Add the remaining 1 TBL of Wing Blend – Here’s the Deal Spice Co.
Mix to incorporate.
Clean off your Cutting board.
Remove Poblano from the plastic bag, place on cutting board and remove the stem part, slice in half the long way, open the pepper and clean out the seeds.
Place the Steamed pepper, seed side down – Scrape off the Skin and discard.
Lay out the skinned and seeded pepper and Small Dice.Slice into thin strips, turn horizonal and continue to slice the strips into a small dice.
Place Poblano pepper into the bowl with the other ingredients, with rubber spatula mix well to incorporate.
Allow to sit for 10 mins for flavors to incorporate.
Stir before serving.
We used this Salsa to complement our Seared Ahi Tuna. It is light and refreshing salsa for lunches or dinners. Also, can be used for Chips and Dip or a side dish for your picnics.
Tips and Tricks
Reactive Bowls are anything aluminum or cast iron.
Non-reactive bowls are made from Ceramic, Stainless Steel or Glass.
Clean the cutting board in between each vegetable when prepping – use a wet/ damp paper towel and a bench scrapper. This will help with a clean prep area, help your cuts be more accurate and makes for easy clean up.
Glossary Bench Scraper: A baker’s essential tool, it has a plastic handle with a square flat metal blade-like area that is used to scrape up excess flour. However, it can also be used to transport prepped items, such as: Small diced Vegetables and Fruits from a cutting board. These also come in plastic without a handle andare more flexible for scraping bowls or cutting boards.
1-2 Tablespoon - Your Choice – Here’s the Deal Spice Co.’s – 127 Blend, Togarashi, BBQ Rib Rub, Wing Blend
127 Blend would be Best for Steaks, Broccolini, Baked Potato
Togarashi would be Best for Fish, Shrimp, Oysters
BBQ Rib Rub would be Best for Shrimp, Southern Style Pasta, Grits
Wing Blend would be Best for Calamari,Octopus, Chicken
Tips & Tricks
This is an Emulsified Butter Sauce – Too Hot it will separate – Too Cold it will Separate.
We use Heavy Cream to help create the Emulsification process. (Trade Secret – Stabilizer)
We use Chardonnay due to its buttery flavors and notes.
Whisking / Stirring with the whisk – you want to keep the warm cream moving while adding your cold butter, if for any reason it sits, without movement, the butter will melt unevenly and separate… and you must start over!
Meter: Medium Yield: 1 Cup Time: Prep 5 minutes.Cook time 20 minutes.Finish time 10 mins
1 Tablespoon Black Peppercorn
1 Sprig of Fresh Thyme
1 Bay Leaf
1 Cup White Wine (Chardonnay)
1 Fluid Ounce Heavy Whipping Cream
2 Sticks Butter (Unsalted) Cold
Take butter out of paper, with a sharp knife cut into small squares. Place on a small plate, Refrigerate until needed – It is KEY to have your butter as Cold as Possible (but not Frozen)
Clean your Shallot, cut off both ends, cut in half and peel off the outer skin.
Slice the shallot ¼ inch thick (it does not need to be uniform; we will be straining this out
Place sliced shallot into the 2Qt Pot.
Add in 1 Tablespoon Black Peppercorns, Thyme Sprig (whole), Bay leaf into the 2 Qt pot.
Measure out 1 Cup White wine, pour into the 2Qt Pot with the other ingredients.
Turn on Burner to Medium Heat – Place 2Qt Pot on top.
Reduce white wine until “Au Sec” which means: Almost Dry (20-30 mins) do not burn.
About 1 oz remaining – tip the pan backwards to gauge how much is left.
Add in 1 oz of Heavy Whipping Cream – Place back on burner, lower heat to LOW
Reduce heavy cream, by half.
Pull Sauce Pot off heat (keep burner on low) whisk the cream, wine, shallot, peppercorn mixture to incorporate.
Pull Butter from Refrigerator.
This is where the butter sauce could “Break” The cream can not be Simmering but it still has to be warm enough to melt the butter – slowly – to create the emulsification
While Whisking the Heavy Cream sauce, add in a few butter squares at a time.
Continue to Whisk, always, until all the butter is emulsified into the heavy cream sauce.
If the sauce begins to cool too much due to the cold butter, Move the pan halfway onto the Low Burner, continuing to Whisk. – Pull off heat if Mixture gets too hot.
Keep adding Butter little by little, keep stirring until all butter is incorporated and emulsified.
Once All the butter is added, whisked in, and emulsified, remove from heat stir for another minute.
Strain through a fine mesh strainer, into a bowl or smaller sauce pan.
This is your classic Beurre Blanc
You can Add just about anything to this butter sauce, Fresh Herbs are the most common.
We add in our Spice Blends to create a memorable butter sauce with unique flavor profiles.
Add in your Favorite Here’s the Deal Spice Co.’s seasoning blend, allow the flavors to steep in the butter sauce for 30mins before use.
Keep this sauce warm – roughly 120F.
You can use a water bath for the holding of the finished sauce.Use a pot where your finished sauce bowl or vessel will fit into, with our falling in or hanging over the sides.
Fill the Pot with water that is 100-120 degrees, then place your Beurre Blanc bowl on top.