Roasted Pineapple With Thyme Ginger Ice Recipes

Steps:

• In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
• Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended.
• Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!

Steps:

• For the Pineapple: Peel the pineapple and leave whole. In a saute pan, melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar; then place the pineapple in and cook on all sides until brown. Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until cooked through to the core. It may take 1 hour or more. Chill, then slice thin on an electric slicer set on #12 or slice thinly by hand.
• For the Coconut Cilantro Dressing: Whisk the ingredients together and chill.
• For the Macadamia Nut Brittle: In a saucepan, boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate--you're looking for a topaz color. Turn off the heat and stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silicone baking mat and let cool. Chop and keep in an airtight container.
• For the Crystallized Cilantro Leaves: Place egg white in a small bowl and whisk it slightly to break it up a bit. Dip the individual leaves in the egg white and wipe them off on the edge of the bowl to remove any excess. Dip into granulated sugar on both sides. Let dry.
• For the Coconut Butter Cookies: In a mixer with a paddle attachment, whip the butter until very light and fluffy, warming the bottom of the bowl with a torch if needed. Add the sugar and continue whipping; then add the rum and vanilla and mix. Toss together the coconut, flour, and salt; then add to the butter mixture and mix until blended.
• Butter a small sheet pan and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut into 2-inch strips and roll in flour. Wrap and freeze or cut into 1/8-inch bars and place on parchment lined sheet pan. Bake in a preheated 250 degree F. oven until crisp but barely any color, about 10 minutes. Let cool.
• To make the Coconut Strips: Heat a whole coconut over a gas flame to slightly char all sides. Wrap it in a tea towel and whack it on the floor to break it open. Carefully pry the meat from the shell in as whole pieces as possible. With a vegetable peeler, peel off thin strips of the fresh coconut meat to end up with curves of fresh coconut. Store in simple syrup, chilled to cover.
• To serve the dish: Place 5 to 7 slices of pineapple on a plate in a flower pattern, with 1 in the center, surrounded by the others. Brush the surface of all the slices with the coconut cilantro dressing. Cover the plate with plastic wrap and warm it in the microwave oven for about 1 minute. Remove the plastic wrap and sprinkle with freshly ground black pepper and macadamia nut brittle.
• Place a quenelle of lime sherbet in the middle and drape coconut shavings in an X over the sherbet. Place 2 crystallized cilantro leaves on top. Serve with a side of coconut shortbread cookies using colorful origami paper under the cookies and stacking them in a criss-cross tower, like bruscetta with the carpaccio.

Steps:

• Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
• To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
• Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
• Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

Steps:

• Cut ends off pineapple. Quarter lengthwise, peel and core.
• Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
• Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

Steps:

• Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection roast at 425°F. Cover a rimless baking sheet with foil and coat with non-stick spray.
• Slice the top and bottom off the pineapple, cut off the prickly brown skin, and cut out the core. Cut the flesh crosswise into six 1-inch slices.
• Place the pineapple on the baking sheet, brush with the melted butter, and sprinkle with the salt and brown sugar. Roast for 10 minutes; turn over and roast for 3 to 5 more minutes, until the pineapple is lightly browned on both sides. Place on individual serving dishes and squeeze lime juice over each slice. Top with a scoop of vanilla ice cream and serve immediately.