CRUSHED PINEAPPLE-ROSEMARY LIMEADE
Who says "ades" are only for the summer months? This sultry take on the classic sidewalk-stand classic suits any season.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
Steps:
- Pulse pineapple in a food processor until very finely chopped (but not pureed).
- Muddle honey, rosemary, and lime juice in a sturdy pitcher until fragrant. Add pineapple and club soda and stir to combine. Serve over ice and garnish with rosemary.
ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.
- Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.
- Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.
- Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.
QUICK CARIBBEAN PINEAPPLE CHICKEN
This is a quick adaptation of an old favorite. This looks like you spent a lot more time in front of your stove. Can be quite pretty to look at too!
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix water, honey, soy sauce, lime juice, coconut extract and red pepper.
- Set aside.
- Cut pineapple slices in half.
- In a nonstick skillet, sauté in oil over medium heat until slightly browned.
- Set aside.
- Rub chicken breasts with garlic.
- Dredge in flour until thoroughly coated.
- In pan juices, sauté chicken over medium heat until browned,about 2 minutes.
- Turn and brown other side.
- Remove chicken from pan and set aside.
- Rinse or wipe pan.
- Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.
- Cooking the flour also prevents a pasty flavor.
- Pour honey-soy mixture into pan.
- Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat.
- Turn chicken once during cooking being careful not to tear the coating.
- Note: Make sure the sauce is only simmering.
- If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish.
- Serve over rice.
- Serve with snow peas or broccoli, arranged decoratively with pineapple.
- Garnish with a sprinkle of cilantro and crushed red pepper, if desired.
GARLIC AND ROSEMARY GRILLED SNAPPER
This is a great recipe to infuse TONS of flavor into grilled whole fish. Alot of folks are intimidated by grilling "whole fishes". BUT most of the flavor and moisture is retained by grilling the fish whole. If you don't want to chop the fresh rosemary, whole stalks work just as well stuffed into the fish's cavity.
Provided by Kozmic Blues
Categories European
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim extra fins and tail off of your fish.
- Sprinkle salt and pepper over the entire inside and outside of the fish.
- Combine the first seven ingredients, and mix well.
- I like to smash the herbs and spices in my mortar and pestle.
- If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
- Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
- Top fish with lemon or lime slice (if using).
- Grill whole fish for about 7 minutes on each side or until cooked through.
- Remove fish from grill, and carefuly remove filets from bone to serve.
CRUSHED PINEAPPLE-ROSEMARY LIMEADE
Who says "ades" are only for the summer months? This sultry take on the classic sidewalk-stand classic suits any season.
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 6
Steps:
- Pulse pineapple in a food processor until very finely chopped (but not pureed).
- Muddle honey, rosemary, and lime juice in a sturdy pitcher until fragrant. Add pineapple and club soda and stir to combine. Serve over ice and garnish with rosemary.
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