Minnesota Hot Dish with a Caribbean twist

How does one conjure up such a delectable and exotic fusion concoction? It takes some experience in life to think this one up so you need to get about three tablespoons of butter and heat it in a large cast iron skillet and add two tablespoons of any curry powder that you can find. Let the curry sauté in the butter until it has turned from bright yellow to a golden brown color and at this time add one and a half pounds of your choice of ground meat. I prefer fresh ground pork, or ground steak, and or canned beans such as garbanzos or red beans. You can substitute meat for other protein items like some fine vegan textured protein if you wish such and so on and so forth. When you get to this point, you mash in about four soft boiled unpeeled potatoes with a potato masher and four to five cloves of crushed garlic. Cook further this mixture and add salt and pepper to taste. Introduce one quarter of a cup of chopped green onions and two teaspoons of fresh toasted cumin seeds. I suspect that at this point you can then add one cup of heavy cream and spoon the mixture into a casserole dish and sprinkle the top with bread crumbs. Bake to your desired state of doneness, and make sure the bread crumbs on the top get extra toasty. Some people like their hot dish a little firm and cooked to the point that it can be sliced with a knife into neat little squares. Others like a moister and runny consistency to the hot dish recipe, with that extra sprinkle of the toasty bread crumbs for those cold and gloomy Duluth days that seem to be my most creative moments for cooking. So did you guys and gals enjoy all the warm tropical like weather we had recently? I almost gave myself heatstroke by sitting out on the deck too long, while I was grilling up my next recipe. One pineapple should be topped and the thick skin be shaved off with a sharp longer knife. Just cut up to about a half inch under the skin. Cut neat slices off the both ends of the pineapple to allow it to sit on the cutting board nicely, and shave away. Make the remains of your fruit into slices and remove the inedible center. On your hot outdoor grill the pineapple along with two whole habanero peppers, garlic cloves, baby shallots, and a slice of red onion. After the pineapple displays beautiful grill marks remove from the grill and cut into bite sized chunks after which, cool it down in the fridge. Grill the other ingredients until really brown and mince them to a paste with a few sprigs of fresh cilantro and a couple stems of green onions. These ingredients are then to be mixed up with the grilled pineapple chunks and if you can resist, let it sit and marinate itself about another half hour in the refrigerator. This is my style of preparing a Grilled Pineapple Chow, and you should give it a try. This pineapple dish can also be served adult style by adding about half bottle of any type of over proof white rum to the bowl and one and one half cups of white sugar. Garnish with sliced strawberries and mandarin chunks. Cover the grilled pineapple rum chow with plastic wrap and let it sit for a couple hours before serving. A fun way to serve this at a party is to present it with long bamboo skewers that allow the unsuspecting taster to skew a few pieces of the over proof and habanero laced Grilled Pineapple Chow, only to realize that they may have gotten into something more, than the usual party snack. After all of the pineapple is gone, don't toss the juice. Save it, to mix into your barbecue sauce and or may also be used as a marinade for spicy chicken, beef, pork when you get late night spicy food cravings. Marinate your meat and then grill or skillet fry, until ready to eat. More to come!