So here it comes, faster than a speeding bullet…it’s Labor Day weekend! I know that summer has been a quick hot one, and for some…too hot! I suppose that sitting in an air conditioned home doesn’t lend itself to grilling outside, but there is always the stove top grill! Here in Seattle we are enjoying our summer, and though at the start of August we only had something like 78 hours of “summer weather”, now my lawn is brown in places. “Beggars can’t be choosers,” mama always said.
Chef Stephen Holtz did this recipe in celebration of summer. It is incredible, simple and is cooked and served on a stick. Tasty and fun, not much more you can ask in regards to food.
3 Field Roast Franks
1/2 fresh cut pineapple
1 fresh cut Banana
Thai Sweet Chili Sauce to dip (optional)
Clip and peel the Franks, slice on the bias into bite sized chunks, as well as the pineapple and banana. Spear them alternately with the skewer and place on a hot grill. 3 minuntes each side or until the fruit is caramelized and Frankfurters have grill marks. Note that you will need to level these chunks on the skewer so that they hit the grill together. Serve it up to dip in the sweet chili sauce or drizzle it so it soaks in. Either way…this tour of Frankiocity just popped off its flip flops and shoved its feet in the sand.