Cast Iron Cooked Foie Gras With Grilled Pineapple Recipes

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GRILLED PINEAPPLE



Grilled Pineapple image

These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!

Provided by GREEGI

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 15m

Yield 12

Number Of Ingredients 5

1 fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Steps:

  • Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g

SAUTEED FOIE GRAS WITH PINEAPPLE



Sauteed Foie Gras with Pineapple image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pineapple
2 tablespoons honey
1 tablespoon sherry vinegar
1 cup veal stock
1 ounce butter
1 tablespoon cracked black peppercorns
8 slices foie gras, approximately 3 to 4 ounces each

Steps:

  • Peel the pineapple, cut it in quarters and remove the heart of the fruit. Slice into 1/4-inch sections. Caramelize the honey and add the pineapple slices. Cook until golden and caramelized. Deglaze with the sherry vinegar. Add the veal stock and add the butter. Add the cracked black pepper and keep the sauce warm. Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color. Remove the foie gras from the pan and drain it on a paper towel.
  • In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras.

SEARED FOIE GRAS AND SAVORY ROSEMARY WAFFLE WITH PRUNE ARMAGNAC ICE CREAM, CARAMELIZED PINEAPPLE, AND VEAL REDUCTION



Seared Foie Gras and Savory Rosemary Waffle with Prune Armagnac Ice Cream, Caramelized Pineapple, and Veal Reduction image

Provided by Food Network

Categories     dessert

Time 1h31m

Yield about 6 servings

Number Of Ingredients 29

18 ounces Vanilla Flavored Creme Anglaise, chilled, recipe follows
4 ounces double cream
2 ounces armagnac
6 Prunes in Armagnac, diced, recipe follows
3 tablespoons syrup from the prunes
1 quart veal stock or poultry stock
1 pound Grade A foie gras
1 golden pineapple
1 ounce white sugar
6 wedges Rosemary Waffle, recipe follows
6 chervil sprigs
Salt and pepper
8 ounces milk
Half pod of vanilla
4 egg yolks
2 ounces sugar
2 pounds prunes
4 tea bags
12 ounces sugar
18 ounces armagnac
1/2 pound flour
1 teaspoon salt
1/2 ounce sugar
1 1/2 tablespoons baking powder
4 egg yolks
12 ounces milk
4 ounces butter, melted
4 egg whites, whipped to soft peaks
1/2 tablespoon chopped fresh rosemary leaves

Steps:

  • For the ice cream: Pour the chilled vanilla custard into an ice cream maker and churn until thick but still just soft. At this point, add the double cream, the armagnac, diced prunes and their syrup. Continue to churn until thick, then transfer to a container and freeze until ready to use.
  • For the fois gras: Reduce the veal or poultry stock down by 1/2 or until it obtains sauce consistency. Clean the foie gras and remove the veins. Cut the lobe into 2-ounce medallions and score the surface of the foie gras in an "x" pattern. Season the medallions with salt and pepper and sear in a very hot pan until medium rare.
  • Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with the white sugar. Saute the pineapple in a minimal amount of oil until the pineapple is golden brown. For presentation, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil sprig. Drizzle a little of the veal reduction around the plate and serve.
  • Bring the milk to a boil. Split half a pod of vanilla, scraping out all the seeds into the milk. Whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of the spoon. Pass through a fine conical sieve. Serve hot or cold.
  • Boil 3 pints water in a saucepan. Remove from heat and add the tea bags. Leave to infuse for 2 minutes, then add the prunes. Cover the pan. Make a syrup with the sugar and 4 ounces water, bring to a boil, leave to cool and refrigerate.
  • The following day, strain the prunes and put them in a large glass jar, pouring the armagnac over. Add the cold syrup. Leave to macerate for a month in a cool place.
  • Sift together the dry ingredients. Slowly whisk in the yolks, 1 at a time. Next, add the milk followed by the melted butter. After the egg whites have been whipped to soft peaks fold them into the batter. Finally add the chopped rosemary and the batter is ready for use in a waffle iron.

HAWAIIAN GRILLED CHICKEN & PINEAPPLE COOKED MY WAY



Hawaiian Grilled Chicken & Pineapple Cooked My Way image

This recipe came from Grocery Budget 101 - and the taste was so good I wanted to make sure and keep the recipe where I can find it again! The recipe called for alternating pineapple chunks(canned) and chicken on skewers that had been soaked in water - I have a cast iron grill pan and cooked the pineapple (canned) and marinated chicken on it - screaming hot ! and while it cooked I made up the sauce. NOTE : Changes to recipe : I skipped the cornstarch step, throwing out used marinade, made more marinade to drizzle over the dish at table. Added Bell Peppers and Onions to Fresh Pineapple chunks grilled along with the chicken. Used Boneless Skinnless Chicken Thighs instead of Chicken Breasts.

Provided by lesliecoy

Categories     High Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breast halves, cut into 2 inch pieces
1/2 cup pineapple chunk (Pineapple chunks,drained, fresh cut into chunks )
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar (or Sherry )
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup cold water
leftover marinade

Steps:

  • In baggie mix marinade - add chicken pieces to baggie and rotate until all the pieces of chicken are coated. I put the chicken in the refrigerator while I cooked up some rice, You can marinate for up to 2 hours.
  • Preheat grill pan - until screaming hot, - spraying with cooking spray before adding chicken chunks from the marinate and placing the pineapple chunks around the chicken until all have been added to the grill. When chicken releases from grill, no cheating, turn and grill the chicken and the pineapple on the other side.
  • Take the marinade left in the baggie and add it to a small saucepan and heat until boiling. Mix cornstarch and water together in a small bowl. When marinade is boiling, slowly add the cornstarch mixture and return to a boil and stir until thickened.
  • Take the chicken and the pineapple from the grill and add to the thickened sauce and stir well until all is well coated.
  • To serve place rice on platter and top with the chicken and pineapple.
  • NOTE: I thought that adding some green bell pepper and some onions to this would make it even better -- maybe next time !

Nutrition Facts : Calories 199.3, Fat 5.2, SaturatedFat 1, Cholesterol 72.6, Sodium 637, Carbohydrate 11.9, Fiber 0.3, Sugar 9.8, Protein 25.2

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