Archive for the 'Polynesian' Category

(Chronologically Listed)

Macadamia Coconut Chocolate Fudge Brownie

This recipe was a bit of an experiment gone awry. With that, I’m sure you’ll still trust me when I say that it was nonetheless rich and delicious (I’d definitely make it again).

Square of macadamia fudge

I had set out to make something of a tart/pie with a custardy, pecan pie like filling (but with coconut and chocolate) with a toasty, glazed macadamia nut topping. I encountered many recipes that basically were identical to pecan pie, but substituted in macadamia nuts for pecans. Seeing how I had just made a pecan pie, this didn’t seem terribly appealing. So I thought I could conjure up something different…and I did. :-)

It just wasn’t suited for a pie. The flavors were just fine (better than fine!), but the filling was too heavy and rich to be paired with a light and flaky crust, so while the prep photos show me using a pie crust, I’d instead recommend that you use a buttered baking pan.

Your end…
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Posted by mike on October 7th, 2007 under Dessert, Fruit, Polynesian | Comment now »

Macadamia-encrusted Mahi-Mahi

Mahi-Mahi, macadamia nuts, and pineapple–this is a dish that just screams Hawaii. Even if you’re not a big fish person (like me), this dish should be pretty inviting to you because who could turn down those Polynesian flavors? (The correct answer, for those keeping score at home, is nobody ;-) ) You take a delicate, flaky fish like Mahi-Mahi, bread it using the distinct, rich flavor of macadamia nuts, and top it off with a creamy, tropical-flavored sauce. This will either have you feeling like you’re somewhere tropical or leave you nostalgic/jealous, wishing that you actually were somewhere tropical…

Catching a Mahi mahiMe, fishing rod in hand
So let’s get started:


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Posted by mike on September 4th, 2007 under Asian, Main course, Polynesian, Seafood | Comment now »

Cilantro Pineapple Rice

This rice has flavors that reminiscent of Asian dishes. You take the delicate, sweet aromatics and flavors of Jasmine rice cooked with citrus and chunks of pineapple, countered by the sharp flavors of cilantro and shallots. Plus, you can throw this together very quickly, giving you time to focus on whatever your main course might be.

Pineapple rice prep work

First, chop up the cilantro leaves and the shallots. Then chunk the pineapple into 1/2 inch cubes if you went the fresh route (or just open the can, like I did ;-) ).

Pineapple rice, plated

I have a rice cooker, an appliance which I could never live without. If you don’t, simply use a saucepan on the…
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Posted by mike on September 3rd, 2007 under Asian, Fruit, Polynesian, Side dish | Comment now »

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