Roasted pineapple with spicies, coconut ice cream and grapefruit

Roasted pineapple with spicies, coconut ice cream and grapefruit

Ingredients 

• 1/2 cup (packed) dark brown sugar

• 1/2 cup orange juice

• 3 tablespoons honey

• 1 sprig of rosemary

• 1 anise star

• 5 black peppercorns • tip of a jalapeno 

• 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

• 1/4 cup coconut ice cream

• 1/3 cup natural unsalted pistachios, coarsely chopped

• 4 ounces of grapefruit jam

Preparation 

• Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 7 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet with the spices; reserve marinade. 

• Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly. 

• Divide pineapple among plates. Spoon the coconut ice cream alongside, a spoon of jam and granish with the pistachios. 

Fried chicken with Jalapeño mustard

Fried chicken with Jalapeño mustard

.    One 4-pound chicken, cut into 8 pieces

.    2 large eggs

.    1/2 cup whole milk

.    1 1/2 cups all-purpose flour

.    1 tablespoon seasoned salt,

.    1 table spoon of smoked paprika

.    4 ounces of jalapeno mustard

.    1 teaspoon pepper

.    24 ounces of oil to fry or shortening

     

1.      Pat the chicken pieces dry and line a baking sheet with wax paper. 

         In a large bowl, whisk the eggs with the milk and jalapeno mustard and the paprika.

2.                Add the chicken. In another bowl, whisk the flour with the seasoned salt and pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.

          In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes. Drain the chicken on paper towels and serve right away.