Recipe - Grilled Potato Salad With Orange Chipotle Vinaigrette

1 pound Cake; 4 pieces, 2" thick
1 Pineapple; whole, cut or sliced up
1/4"
; thick
4 Bananas; cut or sliced up lengthwise
8 ounce Unsalted butter
8 ounce Heavy cream
8 ounce Milk chocolate; chopped
1 ga Ice cream

Brush melted butter onto both sides of poundcake pieces and allow to soak
in. Peel pineapple and cut in half lengthwise, remove core. Cut into thin
strips of One fourth inch thickness. Peel banana, slice in half lengthwise.
Prepare grill and wait until charcoal is completely ashen, a medium hot
fire is perfect. While waiting for grill to heat prepare the hot fudge. On
your oven range, pour cream into a sauce pan and bring to a boil. Remove
pan from heat and add chocolate, stir until smooth and reserve.

When coals are ready clean grid of any debris from previous use and grease
with spray oil. Place poundcake pieces on grid and cook until golden brown,
23 minutes. per side.

Remove poundcake and place 1 piece onto a plate. Place pineapple and
bananas on hot grid and cook 56 minutes on each side. Remove from grid.
Place 2 slices of each fruit onto the poundcake, put 2 scoops of your
favorite ice cream on top and pour a nice portion of the hot fudge over the
ice cream. Enjoy!!

NOTES : For cooking this recipe indoors the use of a stovetop french grill
is preferred. That is how we prepared these recipes in our Culinary
Adventures kitchen.

Recipe by: Michael Washer Exec. Pastry Chef Hilton Hotels

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