Mike's Table » Polynesian

Macadamia Coconut Chocolate Fudge Brownie

mike — Sun, 07 Oct 2007 18:11:36 +0000

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).

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… click to read more…

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Macadamia-encrusted Mahi-Mahi

mike — Tue, 04 Sep 2007 13:21:44 +0000

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…

So let’s get started:

Roughly 1 lb of Mahi-Mahi
Extra virgin olive oil
Butter
Breading:
- 3/4 cup of bread crumbs (Panko breadcrumbs [these are Japanese style] are ideal, but not necessary)
- 1/2 cup macadamia nuts
- 1 tsp ginger powder
- black pepper
- salt
Sauce:
- 1/2 cup of white wine
- 1/2 cup of chicken

… click to read more…

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Cilantro Pineapple Rice

mike — Mon, 03 Sep 2007 13:37:47 +0000

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.

1 cup of jasmine rice
1.25 cups of water
1 cup of pineapple juice and chunks (if you have fresh pineapple, I’d recommend that. Canned works fine, too)
1/2 cup of orange juice
handful of cilantro leaves
3 or 4 shallots (the greens, not the bulb)
juice of 1 lime
garlic powder, to taste
dried oregano, to taste

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 ).

I have a rice cooker,… click to read more…

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