Date: Thu, 18 Dec 1997 05:53:56 GMT Server: Apache/1.2.4 Connection: close Content-Type: text/html
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3/4 C salted butter
2 C packed brown sugar
1 TSP salt
6 large room-temperature eggs
1 1/2 C light corn syrup
2 TSP vanilla
4 C macadamia nuts, halves - toasted
8 small tart shells
Combine butter and brown sugar in a double boiler until melted, stir until sugar is dissolved. Remove from heat. Preheat oven to 350 F. Combine remaining ingredients in separate bowl. Stir into butter- sugar mixture, bring to 180 F. Slowly pour into tart pans, bake at 350 F until toothpick comes out clean, approximately 40 minutes.
Let cool thoroughly. Can be made a day in advance.
Sam writes about his love of macadamia nuts: "In 1994, when I was invited to go pick macadamia nuts for the first time after living on the Big Island for five years, I quickly found out how hard and how backbreaking it is to go and harvest those little buggers. It is worth it, though. Every bite lightens you up. Not in weight, but in spirit. When you eat them it is like a kid in a candy store. You just want to eat more and more, and you get all excited about it..."
His book includes the following macadamia nut recipes:
1 QT chicken broth
3 C macadamia nuts, chopped
3/4 C onion, minced
6 TBS butter
6 TBS flour
4 C heavy cream
To taste salt, white pepper
Garnish chopped parsley
Coarsely chop nuts and place in a saucepan (reserve a small amount to sprinkle on finished soup as garnish). Add onions and chicken stock. Bring to a boil, reduce heat to simmer, cover and cook for about 15 minutes.
In another pan, melt butter and stir in flour. Cook, stirring with a wooden spatula, over high heat for 2 minutes. Do not brown.
Add to simmering nut/stock mixture, fold in cream and let simmer for 3 to 4 minutes. Add salt and pepper to taste. Garnish with chopped parsley and a sprinkle of chopped macadamia nuts.
1 pork loin (3lbs.), trimmed of fat
1 C shoyu
4 TBS brown sugar
1 TBS ginger, minced
6 TBS flour
1 TBS garlic, minced
1/2 C sherry
1 1/2C flour
4 whole eggs, beaten
3 C panko (Japanese bread crumbs)
To taste salt, white pepper
2 C macadamia nuts, chopped
1/2 C almonds, chopped
Garnish chopped parsley
Combine all marinade ingredients, the shoyu brown sugar, ginger, garlic and sherry and massage into pork for 8 to 10 minutes. Let marinate 2 to 3 hours in the fridge.
Remove meat, blot off excess marinade, roll in flour, then in beaten egg, then in breading mixture of panko and nuts. Press breading firmly onto meat
Place directly in roasting pan (no rack) and roast in 325-degree preheated oven for 45 minutes to 1 hour, or until interior temperature reaches 180 degrees on a meat thermometer.
In his best- selling cook book, Sam Choy writes: "It is great to be living in Kona, where macadamia nuts are so plentiful and it is exciting to utilize them as one of the best kept cooking secrets in Hawaii. We often look at mac nuts as just something tourists buy, or something for a dessert or snack, but they add a very unique taste when used as part of the entree. The mac nut crust in this recipe ensures that the chicken will be moist inside, while nice and crunchy and nutty on the outside."
4 chicken breasts (6 to 8 oz. each)
1 1/2 C panko (Japanese bread crumbs)
1 C macadamia nuts, chopped
2 TBS parsley, chopped
1 1/2 C flour
3 whole eggs
1/2 C oil
1 C shoyu
4 TBS brown sugar
1 TBS ginger, minced
1 TBS garlic, minced
1/2 C sherry
1/2 C papaya, diced
1/2 C pineapple, diced
fresh mint or spearmint
Combine shoyu, ginger, garlic, sugar and sherry and marinate chicken for 30 to 45 minutes.
Mix panko, macadamia nuts and parsley. Remove chicken from marinade and blot off excess liquid. Dust chicken with flour, dip into eggs, then into panko/macadamia nut mixture. Press breading firmly onto chicken.
Coat pan with enough oil to cover bottom. (Do not use all of the 1/2 cup at once. Chicken will absorb it as it cooks and you may need to add more as you go.) Heat oil on medium-high and sautŽ chicken 3 to 4 minutes on each side until golden brown. Do not overcook. Serve with Pineapple/Papaya Marmalade as a dipping sauce.
To make marmalade, combine papaya, pineapple and sugar. Simmer in a heavy saucepan for 20 minutes, stirring occasionally. Try adding some fresh chopped mint or spearmint to the marmalade; it is really, really good.
1 lb. bow tie pasta
2 1/2 TSP salt
30 fresh opal basil leaves, wiped clean with a soft cloth
1/2 C Parmesan cheese, freshly grated
1 C macadamia nuts, coarsely chopped
1/3 C olive oil
Heat water with 2 teaspoons salt in large pot. While waiting for it to boil, place the basil, cheese, the remaining 1/2 teaspoon of salt and the nuts into a large mortar and pound to a pulp. Slowly add the olive oil, stirring. If you do not have a mortar, use a blender on low.
When the water boils, add the bow tie pasta. Stir to keep from sticking together and cook until it is al dente. Drain, then place pasta in large bowl and mix well with nut sauce. Serve at once.
1/2 C macadamia nuts, chopped and toasted
2 TBS butter
2 TBS flour
2 1/2 C half and half
To taste salt and white pepper
16 large cannelloni
1 lb luau (taro) leaves or fresh spinach
10 oz. ricotta cheese
2 C Parmesan cheese, freshly grated
5 oz. Puna goat cheese
1/2 TSP garlic, minced
1/3 C macadamia nuts, chopped and toasted
2 C white sauce (recipe follows)
H eat plenty of salted water for pasta. When water boils, put in the cannelloni, one at a time, stir and cook over medium heat. When the cannelloni are half done (after 5 or 6 minutes for commercial pasta or 2 minutes for fresh pasta), remove and plunge into cold water. Drain and spread out on cloth towels.
Prepare luau (taro) leaves by parboiling for 8 minutes. Drain in a sieve, squeeze dry, and chop very fine. If using spinach, cook 2 minutes, drain and squeeze dry and chop very fine.
While the pasta is cooking, put the chopped taro leaves or spinach into a bowl. Mix well with the ricotta, about half the Parmesan, the goat cheese, garlic, half of the toasted macadamia nuts, and salt and pepper to taste.
Preheat the oven to 350 degrees. Butter thoroughly an oven-proof dish large enough to hold the cannelloni in a single layer. Fill the cannelloni with the spinach/cheese/nut mixture and arrange in dish. Sprinkle with remaining Parmesan and cover with white sauce. Sprinkle wit remaining toasted macadamia nuts. Bake for about 20 minutes, or until the sauce is bubbling and the surface is lightly colored. Serve immediately.
To make the white sauce, melt butter in a heavy saucepan over low heat. Stir in the flour and cook gently, stirring, for 2 or 3 minutes. Pour in half and half all at once, whisking constantly to blend until smooth. Increase heat and continue stirring while sauce comes to a boil.
Reduce heat to very low and simmer, uncovered. for about 15 minutes, stirring occasionally to prevent sauce from developing a top skin or sticking to bottom of pan. Season with salt and pepper. Fold in macadamia nuts, reserving 2 teaspoons for sprinkling over top of cannelloni. Whisk again until the sauce is smooth. Makes 2 cups.
1 C macadamia nuts, chopped
3 eggplants
1/3 C oil
1 onion, minced
1 clove garlic
to taste salt and pepper
1 tomato, peeled and chopped
1 TSP Worcestershire sauce
2 eggs, lightly beaten
1/2 C soft buttered bread crumbs
Cut the eggplants in half lengthwise and scoop out the insides, leaving about a quarter-inch shell. Mince the pulp. Heat oil in a skillet and cook onion and garlic until tender. Add minced eggplant and cook slowly until lightly browned and almost tender. Season with salt and pepper. Add the tomato and Worcestershire and simmer 3 minutes. Stir in the eggs and nuts. Mix well.
Stuff the eggplant shells and top with bread crumbs. Set in a shallow greased roasting pan. Bake at 375 degrees for 25 minutes or until eggplant shells are tender.
1/2 C macadamia nuts
18 slices bacon
1/4 C vinegar
2 TBS sugar
2 TBS water
2 heads leaf lettuce
1 lb luau (taro) leaves or fresh spinach
10 oz. ricotta cheese
2 C Parmesan cheese, freshly grated
5 oz. Puna goat cheese
1/2 TSP garlic, minced
1/3 C macadamia nuts, chopped and toasted
2 C white sauce (recipe follows)
F ry bacon until crisp, remove from pan, drain, chop and set aside. Pour vinegar into bacon fat in pan. Add sugar and water and bring to a boil. Salt and pepper to taste. Pour hot mixture over lettuce. Add macadamia nuts, toss and garnish with chopped bacon.
Patrick Edie has organized years of macadamia nut festival cooking demonstrations to bring forth recipes from Hawaiian homes and from the kitchens of famous chefs. A recognized chef in his own right, who caters many fine dining events in Hawai`i, Patrick manages Mauna Loa- owned Punalu`u Bake Shop in Na`alehu. He shares this cornbread recipe made with heathful macadamia nut oil:
1 1/2 C yellow white cornmeal
1 TBS Mauna Loa macadamia nut oil
1 TSP salt
1 C boiling water
1 PKG yeast
1 TSP sugar
1 C all purpose flour
In a blender, pulverize 1 1/2 cups of yellow white cornmeal until fine. put one cup of this cornmeal into a mixing bowl and add 1 tbs. of macadamia nut oil, 1 tsp. salt and 1 cup of boiling water.
In a small bowl, put 1 package of yeast and 1 tsp. of sugar. Add 1/4 cup of lukewarm water and stir. Let yeast double in volume for several minutes. Add yeast to cornmeal mixture and add remaining cornmeal. Mix in 1 cup of all purpose flour and mix well. Form a ball and let ball rest until it doubles in size.
Coat 9 or 10- inch pie pan with macadamia nut oil. Put risen dough onto floured surface and knead it for 5 minutes while adding an additional all purpose flour to form a firm but not stiff dough (about 3/4 cup). Shape into ball and place into the greased pan. Cover until once again doubled in size. Bake at 35-0 degrees for 40-45 minutes or until it is golden brown on top.