Fuzzy Pirate Recipes

Steps:

• In a saute pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger.
• Bring to simmer on medium heat.
• Let cook for 5-7 minutes, to allow the flavors of the vegetables to let out.
• Gently drop shrimp into the pan and braise on medium low heat until pink, about 4 minutes.
• Remove shrimp and arrange half in each avocado skin "chests".
• Serve with rice for a fuller meal.
• For salsa, after chopping all ingredients to appropriate size, mix together and season with salt and pepper.
• Let sit for at least 30 minutes to marinate.
• Serve over hot shrimp, to look like an opened chest of buried treasure.
• Drizzle pan sauce over the whole dish for extra flavor.

Steps:

• Heat canola oil in a large saucepan over medium-high heat, add onions and garlic and cook until translucent, about 2 minutes.
• Transfer to a medium bowl, and stir in remaining ingredients. Let cool to room temperature
• Pour cooled marinade into shallow dish for marinating 1-2 pound of meat or tofu.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side.
• Pour in the liquid from the pineapple chunks, saving pineapple for later.
• Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
• When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.

Steps:

• Shake over ice, strain into a chilled cocktail glass.