This would be better with cookies!
MACAROONED ON A DESSERT ISLAND
3 cups sweetened shredded coconut
1 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten
1 teaspoon cream of tartar
Whole macadamia nuts
2 Cup semi sweet chocolate (optional)
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites that were stiffly beaten with the cream of tarter. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart, maroon a nut alone in the center top of the cookie. Bake for about 8 minutes or until edges are lightly browned.
When they are finished a nice touch if they aren’t sweet enough already is to melt some semi sweet chocolate over a double boiler or in a bowl over a pot of boiling water. When all melted, you can dip the bottoms of the cookies in the chocolate or drizzle over the top.
SOUTH SEAS FISH BAKE
8 large firm fillets of white fish (cod, halibut, snapper, grouper even catfish)
8 large leeks
1 firm mango
1 Small can of sliced pineapple – fresh if you have it
1 can coconut milk
1/2 tsp coriander
1/2 tsp basil
sea salt and freshly ground pepper to taste
6 tbl olive oil
1/4 Cup coconut (optional)
Prepare the leeks by trimming the root, and cutting the tough green tops. Then cut in half, then into julienne strips. When finished soak them in cold water for 10 minutes, then drain.
Place 3 tablespoons of olive oil into a sauté pan over high heat and add the leeks. Stir over a high heat until the leeks start to wilt, about 1 minute, and then turn the heat down and cook slowly until caramelized, about 2 hour.
Meanwhile, wash the fish and pat dry. Oil a baking dish large enough to hold all the fish. Thinly slice half the papaya and place on the bottom of the dish. Salt and pepper the fish and place on top of the papaya. Pour the coconut milk over the top.
Bake at 350° for 10 minutes.
Cut the remaining papaya, pineapple and mango into strips and mix with the chopped coriander and basil. Add 2 tablespoons lime juice and mix well. Remove the fish from the oven and heap the mango mixture onto each fillet, sprinkle with coconut.
Return to the oven for 5 minutes. Don’t over cook the fish. Times will vary with the thickness and type of the fish. Serve on a warm platter, first place the leeks on the platter, then the fish, and make sure each has a generous amount of the fruit mixture on top. Garnish with fresh basil and any fruit you may have left.
POLYNESIAN RICE SALAD
1 Cup long grain rice
1/4 Cup Canola oil (or a light vegetable oil)
1/4 Cup cider vinegar
1/4 tsp. salt
3 tbsp. soy sauce
1 c. thinly sliced celery
2 Cups thinly sliced carrots
1 Cup green peas
4 green onions chopped
1 can water chestnuts drained
1Cup sliced and quartered avocado (or mushrooms if you insist)
1 Cup orange slices
1 Cup chopped pineapple
1 Head of Butter lettuce washed and drained
Cook rice according to package directions. Cool.
Combine oil, vinegar, soy sauce, salt, celery and onion tops. Stir in to cooled rice. Fold in the remaining vegetables chestnuts, mushrooms pineapple and oranges. Chill. Serve on lettuce leaves.
Makes 8 servings.
PORK YOU CAPTAIN BLY
1/2 Cup Pineapple juice
1/2 Cup Oil
1/2 Cup Dark corn syrup
1/4 Cup Fresh lime juice
2 Cloves garlic, minced
2 Tablespoons Brown sugar
1 Tablespoon Mustard
1 Tablespoon Soy sauce
2 tsp Salt
1 tsp Coriander
1/2 tsp Ground ginger
2-3 lb pork tenderloin (substitute 8 1 1/4 + inch pork chops)
2 Mangos +cut into strips
Pineapple rings or if using fresh strips
Mix all ingredients except for garnishing fruit into a marinade. Add pork and refrigerate for at least 8 hours, turning occasionally.
Cook roast on a spit over an open grill. If using chops grill them a usual. Just as they are about finished, grill the fruit and garnish the servings.