CityView Magazine

try this... Quik Serv Fish & chips - Fresh tilapia - Potatoes, peeled and cut into strips - Salt and pepper to taste - Fish batter - Oil The secret to these fish and chips is in a special seasoning from somewhere in New York. That’s all we’re allowed to say. But for those who aren’t privy to classified information, sprinkle fish with salt and pepper then lightly dip in fish batter. Deep fry until golden. Sprinkle potato strips with salt. Deep fry until golden. All in My Grill Chicken & pineapple - Chicken breast, cut up - Marinade - Dry seasonings - Fresh pineapple, cut into chunks Li together, too, and thank goodness. Thanks to them the air at Festival Park is spiked with the smell of fresh pineapple, grilled chicken and shrimp and secret ingredients they will only reveal as “Asian spices.” It all started by happenstance. She ran a Chinese restaurant in Raeford. He ran the dry cleaning business next door. He was a longtime backyard griller. “And I like to eat,” Li says with a laugh. Adams found the grill. “It just needed a good paint job,” he said, plus a complete retrofit from smoker to griddle and a truck just shy of an 18-wheeler to haul all 4,000 pounds of it. The two of them took the grill out to Freaky Fridays at the Fayetteville Motor Speedway and moved their way up to festivals, then biker week at Myrtle Beach. The Fayetteville Dogwood Festival was the goal, the Big Kahuna. It took them awhile to find their groove. They experimented until they finally came up with the winning combination: grilled chicken or shrimp served in a carved-out pineapple all cooked to order. No one ever complains about the wait. “They’re on the phone, ‘Girl you have got to come see this,’” Adams says and laughs. “We’d be millionaires if we could charge people to look.”CV CityViewNC.com | 45 Even if you don’t have top-secret “Asian spices” at the ready, this dish is easy to do at home. Marinate chicken overnight in desired sauce then lightly grill. Add desired dry seasonings then pineapple at last minute, allowing fruit to sear. Serve in reserved pineapple shell. Top | Angel Li is half of the dynamic cooking duo, All in My Grill. She and partner Scott Adams are the creators of a festival favorite, terikyaki chicken served in a carved pineapple.

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