Roasted Pineapple With Lemongrass Chiboost Food

ROASTED PINEAPPLE

Steps:

• Preheat the oven 400 degrees. Line a baking sheet with parchment paper.
• Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the 'eyes' off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and slice out the tough core. Repeat with all the quarters.
• Slice each wedge in half and place on the prepared baking sheet. Brush each wedge with half the melted butter or coconut oil and sprinkle evenly with 2 tablespoons of sugar. Roast for 15 minutes.
• Flip the pineapple wedges and brush with the remaining butter or oil and roast for another 15 minutes.
• Serve warm or at room temperature.

ROASTED PINEAPPLE CARPACCIO

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.

ROASTED PINEAPPLE WITH WHIPPED CREAM

Steps:

• Spray both sides of the pineapple rings with nonstick cooking spray. Rub the pineapple slices with the dark brown sugar.
• In a small chilled bowl, beat the cold whipping cream with an electric beater until it starts to thicken. Add the confectioners' sugar and beat until it forms soft peaks. Add the rum and continue beating until medium stiff peaks form.
• Heat a grill or grill pan until very hot. Spray the grill with more nonstick cooking spray. Brush the pineapple slices with butter and lay the pineapple in a single layer on the grill until browned, turning once, 1 to 2 minutes per side.
• Add the pineapple and let roast until brown. Remove to a plate and allow to cool slightly.
• Arrange the pineapple slices on a serving platter, then add a large dollop of the chilled whipped cream to each slice. Serve 2 pineapple rings per person. Garnish; with small bunches of mint or a few mint leaves.

CHILLED COCONUT LEMONGRASS SOUP WITH WARM PINEAPPLE DUMPLING

Steps:

• Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
• In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen
• Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.
• To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.
• Dice fruit and toss with minced ginger.
• Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Put ice in the blender. Add the cooled grilled pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy. Pour into 4 large wine glasses. Top each glass with a splash of club soda. Serve.
• Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.

ROASTED GOLDEN PINEAPPLE WITH SPICED WHIPPED CREAM

Steps:

• In a stainless steel mixing bowl, combine pineapple slices, sugar, wine, vanilla bean and mint leaves. Place into baking pan and cover with foil. Bake at 350 degrees F for 30 minutes. Fruit should be slightly caramelized to the bottom of the baking pan and there should be fragrant syrup through out.
• Whip cream to soft peaks. Add 1/4 cup sugar and spices. Continue whipping to stiff peak.
• Serve slice of pineapple with syrup and dollop of cream. Sprinkle with toasted coconut.