Pineapple With Basil Recipes

Steps:

• Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.

Steps:

• Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs. each serving about 61 calories and 1.5 grams fat

Steps:

• Place all of the ingredients in a blender and blend at high speed for 1 minute, or until smooth. Serve.

Steps:

• Clean the pineapple and cut it lengthwise in slices of circa 1 cm.
• Grill the slices until golden brown.
• Whip the mascarpone with the honey and lemon juice.
• Cut the basil into thin ribbons and mix with the icing sugar.
• DIstribute the pineapple over four plates, and garnish with the mascarpone mixture and the sugar/basil mixture.

Steps:

• Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
• Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
• Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
• Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.

Steps:

• Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.
• Place mixture in an ice cream maker and mix according to manufacturer's instructions; pour into an airtight container, and freeze 8 hours or overnight.

Steps:

• Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
• Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
• While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
• Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.

Steps:

• Place a medium sauté pan over high heat. Melt sugar, and add rhubarb. Sauté rhubarb for about 30 seconds, then reduce heat to low. Cover, and cook until rhubarb is softened but still firm, 2 to 3 more minutes. Transfer rhubarb to a mixing bowl, and add pineapple. Set aside, or cover and refrigerate for up to 24 hours; bring to room temperature before serving.
• Set aside a bowl of ice water. Bring a small pan of water to a boil, and add basil leaves. Blanch leaves for 30 seconds, then transfer leaves to ice water to stop the cooking. In a blender, combine ice cream and basil leaves. Purée until mixture is smoothly blended. If necessary, freeze until mixture is thick but can still be poured from a spoon.
• To serve, divide fruit mixture equally among four 1/2-cup serving dishes. Top each with a spoonful of basil-ice cream mixture, and serve immediately.