Holiday Leftovers II

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Leftovers to be transformed:  pineapple, sourdough bread, green onions, heavy whipping cream.

Made grilled chipotle/raspberry open faced sandwiches with grilled pineapple, green onions on sourdough bread.  Pineapple two ways for dessert, grilled and fresh/raw with cinnamon, nutmeg and are you ready for this?  Peachtree schnapps.  Yes.  Schnapps.

The how:  slice and press your tofu into “steaks”, marinade in chipotle/raspberry bbq sauce or any other sauce you have available for 20 minutes or so.  While you are marinating, slice and grill your green onions and pineapple over high heat until just done.  Remove pineapple and onion, then grill tofu until heated throughout and you achieve those super cool grill marks on both sides.  Remove from heat and toss your bread right onto that mess in the grill pan.  It will toast up with sauce remnants on it which isn’t a bad thing, trust me.  Assemble as an open face sandwich (I only had 2 pieces of bread to work with).

For the grilled and fresh pineapple dessert with whip.  Whip up some heavy cream with a dash of nutmeg, Splenda or sugar, cinnamon, and a douse of Schnapps.  Don’t measure, just taste as you go.  It’s not scientific, it will still be delicious-give it a whirl.  If your household has more class than mine and doesn’t have Schnapps on your shelf, stand in judgement for a bit like I expect you to, then just use vanilla for the same type of flavor profile.  🙂  Add whipped tipsy cream to your fruit and serve as shown in photos.

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