Roasted Pineapple With Kahlua Glaze Recipes

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

Steps:

• For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes.
• For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes.
• In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes.
• Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
• For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise.
• To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds.

Steps:

• Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
• Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.

Steps:

• Preheat an oven to 350 degrees. In a small saucepan, mix together the sugar, water and vanilla bean and cook until golden brown. Add the rum, ginger, chiles, banana, passion fruit and mix well. Allow to cool then blend in a food processor. Strain and set aside. Place pineapple in a shallow baking dish and brush on glaze. Bake for 1 1/2 hours, basting every 15 to 20 minutes. Save the warm sauce in the baking dish for plating.

Steps:

• Prepare a grill for medium-heat, direct cooking. Remove the outer layer of the pineapple, and slice the fruit into 1/2 inch pieces. Using a small cookie-cutter, notch a round hole into the center of each slice roughly 1/4 inch deep. Remove this section by cutting across it with a knife. You will have created a pocket in the center of each pineapple slice to hold a butter-sugar sauce. Cook the butter, sugar, and cinnamon in a saucepan over medium heat, stirring constantly until the sauce thickens. Bring the thickened sauce and the pineapple to the grill. Place the pineapple slices face (notched hole) done on the grill, and cook until the surface appears lightly roasted. Turn over the pineapple, and divide the thickened sauce among each piece, placing it directly into the notched section. Cook until the pineapple is fully roasted and the sugar mixture begins to carmelize. Just prior to serving, divide the Kahlua among each slice of pineapple, using approximately 1 tbsp per slice. Ignite the Kahlua with a small, kitchen torch. Serve each flaming piece with a generous scoop of vanilla ice cream.

Steps:

• Heat oven to 375°F
• Using a small knife, remove the eyes from the pineapple. You will see that these eyes form spiral patterns running lengthwise down the pineapple. The most attractive way to remove them it to cut shallow channels that twist down from the top of the pineapple to the bottom. Reserve any pineapple juices.
• Cut the vanilla bean in four lengthwise, then cut into 1-inch pieces. Reserve any vanilla seeds that escape from the vanilla pod. With the help of a wooden skewer, spear the pineapple with the pieces of vanilla bean, just like a roast with garlic.
• In a roasting pan, heat the water, sugar and butter, stirring until the sugar dissolves. Bring to a boil and add any accumulated pineapple juice or any vanilla bean seeds that escaped from the vanilla bean.
• Remove from the heat, add the pineapple, turn and baste with the liquid.
• Place in the oven and roast 35 to 40 minutes, basting from time to time. If the sauce has become too thick during the cooking just add a little water and bring to a boil to dissolve the sugar.
• To serve, cut the pineapple into wedges, cut out the core and serve with sauce from the pan and a good quality vanilla ice cream.

Steps:

• Preheat oven to 400°F. Arrange pineapple in single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahlúa over. Bake until pineapple juices bubble, 25 minutes.
• If necessary, transfer juices to small saucepan and boil until thickened to sauce consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and serve hot.

Steps:

• I prefer to brine my turkey before roasting so just about any brine recipe will do. There are several very good ones posted on Recipezaar.
• After brining rinse turkey and pat dry with paper towels. Rub turkey with softened butter and sprinkle inside and out with salt and pepper. Place in roasting pan with a cup of water (or broth) in the bottom of the pan.
• In a bowl combine preserves and Kahlua mixing well.
• Spread half of the mixture over the turkey and place in 350 degree oven.
• About half way through the roasting spread the other half over bird. Basting often with juices.
• Continue roasting until bird is cooked through and golden brown. If the breast is getting too brown tent with foil.

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
• Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.