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| - Macadamia Nut Crusted Mahi-Mahi - Ginger Nut Crusted Salmon - Macadamia Crusted Pork Tenderloin - Macadamia Mahi-Mahi - Spicy Macadamia Noodles - Butternut Squash Gratin - Spaghetti with Gorgonzola and Macadamias - Penne with Ham, Shiitake Mushrooms and Asparagus - Macadamia-breaded Chicken with Guava Lime Sauce - Rum-baked Fish with Hot Mango Salsa - Ricotta and Mashed Potato Ravioli with Sun-dried Tomatoes and Macadamia Pesto - Macadamina Nut & Pumpkin Soup - Grilled Chicken Salad With Macadamia Nuts - Sea Bass, Asparagus and Macadamias with Warm Lemon Curry Vinagrette - Brie and Macadamia Stuffed Mushrooms |
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| Mahi-mahi ? Four 6 oz. mahi-mahi filets ? 1/2 cup unsalted butter, softened ? 1/4 cup panko flakes (Japanese bread crumbs) ? 1/4 cup macadamia nuts, toasted, ground fine ? 2 Tbsp. olive oil ? salt and pepper Citrus Aka Miso Sauce ? 1/2 cup dry white wine ? 1/2 cup heavy cream ? 2 cups softened unsalted butter, cut into cubes ? 1-2 Tbsp. fresh lime juice ? 1 Tbsp. aka (red) miso paste ? salt and white pepper to taste Vegetables ? 1 zucchini ? 1 carrot ? 1/2 cup bean sprouts ? soy sauce Garnish ? julienne roasted red bell pepper ? julienne fried leek ? radish sprouts ? corn sprouts Mahi-mahi Season each filet with salt and pepper. Mix the toasted macadamia nuts into the soft butter. Add in panko flakes. Spread top of fish with crust and sear quickly in 2 Tbsp olive oil in hot sauté pan on both sides. Citrus Aka Miso Sauce ? ? ? In saucepan, reduce wine by a third. Add cream and reduce by another third. Over low heat, stir in aka miso paste, and then slowly add butter, incorporating each cube. Be careful not to heat too high, or the sauce will break. Finish seasoning with lime juice, salt and white pepper. Be careful with salt, as miso paste is also salty. Vegetables ? ? ? Julienne zucchini and carrot. Stir-fry with bean sprouts, using soy sauce. Presentation Place stir-fried vegetables in center of plate. Drizzle Citrus Aka Miso Sauce around border of plate. Place fish filet on top of vegetables. Garnish with topping of fried leeks, roasted red bell pepper, corn sprouts and radish sprouts. Serves 4. |
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| Ingredients: ? 2 tablespoons honey ? 1 tablespoons soy sauce ? 1 tablespoons fresh lime juice ? 2 tablespoons finely chopped fresh ginger ? 1 tablespoons finely chopped green onion ? 1 small clove garlic, finely chopped ? 1/4 cup chopped dry roasted macadamia nuts ? 1 pound skinless salmon fillet Directions: In small bowl, combine honey, soy sauce, lime juice, ginger, green onion and garlic. Place salmon on lightly greased baking sheet. Brush mixture evenly over fillets; sprinkle evenly with chopped macadamia nuts. Bake at 400-degrees F. for 10 to 15 minutes or until fish is cooked through and just flakes when tested with a fork. Makes 4 servings. |
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| Ingredients: ? 2-4 lbs Pork Tenderloin ? 5 oz. roasted and salted Macadamia Nuts ? 3 Tbs. Mayonnaise ? 1 tsp. freshly cracked Black Pepper ? 1 Tbs. Italian Dressing Coarsely chop macadamia nuts. In a small bowl, mix macadamia nuts, mayonnaise, pepper and Italian dressing together into a paste. Cover the top of the pork tenderloin with the mixture. Bake the roast at 400°F according to the length of time specified for its weight. Cover tenderloin for the last 20-30 minutes to keep the macadamia nuts from burning. |
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| Ingredients: ? 1 1/2 lbs Mahi-Mahi fillets ? 1 c. Macadamia nuts, coarsely chopped ? 8 c. lightly packed spinach leaves ? 1 large carrot - cut into matchsticks ? 2 celery stalks - cut into matchsticks ? 1 12 oz. can coconut milk ? 1 Tbs. fresh grated ginger ? 1/2 Tbs. fresh garlic (minced) ? Kosher salt ? Ground pepper ? Olive oil Preheat oven to 400 degrees Brush Mahi-Mahi fillets with olive oil and grill for 2 minutes on each side Wash spinach leaves and dry thoroughly. Drizzle 1 Tbs. olive oil in the bottom of a 9" x 13" baking dish. Place spinach leaves in bottom of baking dish. Put grilled Mahi-Mahi fillets on top of spinach leaves, do not cover, place in oven for 10-12 minutes or until Mahi-Mahi is opaque. While Mahi-Mahi is baking, pour entire can of coconut milk into a 12" sauté pan over medium heat. Add garlic and ginger, whisk occasionally to keep coconut milk from burning. When coconut milk starts to thicken, add carrots, celery, 1/2 c of macadamia nuts, salt and pepper to taste. Simmer for another minute or two to cook vegetables. Remove Spinach and Mahi-Mahi from oven, top with sauce and garnish with remaining macadamia nuts. Serves 4. Carbs: 6 g per serving. |
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| Ingredients: ? 3/4 cup chopped macadamia nuts, lightly toasted ? 1/4 cup lightly packed cilantro leaves ? 3 scallions, chopped ? 3 tablespoons sugar ? 2 tablespoons rice vinegar ? 1 tablespoon sesame oil ? 1 teaspoon chopped garlic ? 1 teaspoon chopped fresh ginger ? 1/2 teaspoon sambal oelek ? 1/4 cup soy sauce ? 8 ounces spaghetti, cooked in boiling water until al dente then drained Directions: In the bowl of a food processor, combine macadamia nuts, cilantro, scallions, sugar, rice vinegar, sesame oil, garlic, ginger, and sambal oelek and process until smooth. With motor running, add soy sauce and process until thoroughly combined. Pour mixture into a large serving bowl. Add the hot spaghetti and toss well. Serve immediately. Serves 4-6 |
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| Ingredients: ? 1 cup heavy cream ? 2 tablespoons minced fresh sage ? 1 teaspoon minced fresh thyme ? 2 cloves garlic, minced ? 1/2 teaspoon salt ? 1/2 teaspoon freshly ground pepper ? 1 small (about 2 pounds) butternut squash, peeled, seeded, thinly sliced and divided in thirds ? 6 ounces feta cheese, crumbled and divided in half ? 6 ounces mozzarella, shredded and divided in thirds ? 1/2 cup finely chopped macadamia nuts Directions: Preheat oven to 325 degrees F. Lightly oil a 2-1/2 quart baking dish. In a bowl, whisk together cream, sage, thyme, garlic, salt and pepper. Set aside. Place a layer of squash in the bottom of the prepared baking dish. Layer half of the feta and one third of the mozzarella. Add another layer of squash, then the remaining feta and one third of the mozzarella. Layer remaining third of squash. Pour cream mixture over the top of the squash. Sprinkle macadamia nuts and the remaining mozzarella over the top. Bake for about 45 minutes, or until the top is browned and the squash is tender when pierced with a knife. Serves 8 |
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| This creamy pasta dish makes a perfect first course. Add a simple salad, and you have a wonderful light supper. Ingredients: ? 2 tablespoons butter ? 2 cloves garlic, crushed ? 4 ounces Gorgonzola, crumbled ? 1/4 cup sour cream ? 3/4 cup finely chopped macadamia nuts ? Salt and freshly ground white pepper, to taste ? 12 ounces spaghetti In a large saucepan, melt butter over medium heat. Add garlic and saute until fragrant. Add the crumbled Gorgonzola and stir until melted. Add sour cream and stir to make a creamy sauce. Stir in the macadamia nuts. Season with the salt and pepper. Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti thoroughly, then add to the sauce in the pan. Stir gently until coated and serve immediately. SERVES 4 |
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| This recipe presents a surprising marriage of rich texture and delicate flavor. Ingredients: ? 2 tablespoons butter ? 1 1/2 cups diced ham ? 1 onion, chopped ? 4 ounces fresh shiitake mushrooms, sliced ? 2 ounces asparagus, sliced into 1-inch pieces ? 2 cloves garlic, minced ? 1 3/4 cups heavy cream ? 12 ounces penne, cooked in boiling salted water until al dente, then drained ? 1 cup chopped macadamia nuts ? 1 tomato, diced ? 2 ounces Parmesan cheese, grated ? Chopped parsley for garnish Directions: In a large skillet, melt butter over medium heat. Add ham, onion, mushrooms, asparagus and garlic and saute until vegetables are just tender. Add cream and bring to a simmer. Add drained penne and simmer until slightly thickened. Stir in macadamia nuts and tomatoes and heat through. Place in a serving bowl and sprinkle with Parmesan and parsley. Serve immediately. SERVES 4 TO 6 |
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| If guavas are scarce where you live, you may substitute with mangoes, which are generally easier to find. The tangy sauce is a delightful partner for the rich, hearty chicken. GUAVA LIME SAUCE: ? 3/4 cup guava puree ? 1/4 cup dry white wine ? Juice from 1 lime ? 3/4 cup heavy cream ? 1 cup cold butter, cut into small pieces ? Salt and freshly ground pepper, to taste MACADAMIA BREADED CHICKEN: ? 2 1/2 cups all-purpose flour, in all ? 2 cups water ? 2 cups panko bread crumbs ? 1/2 cup finely chopped macadamia nuts ? 6 boneless half chicken breasts, skin removed ? Salt and freshly ground pepper, to taste ? 1/4 cup Mauna Loa Macadamia Nut Oil For the Guava Lime Sauce: In a medium saucepan, whisk together the guava puree, white wine and lime juice. Simmer over medium heat until reduced by half, stirring often. Add the cream and reduce by half again. Reduce the heat to low and, whisking constantly, add the butter a little at a time. As soon as all the butter is incorporated, remove from heat and season with the salt and pepper. Strain through a fine sieve. Serve warm. For the Macadamia Breaded Chicken: Place 1/2 cup of the flour in a shallow dish. In a second shallow dish, blend together the remaining 2 cups of flour and the water until smooth. In a third shallow dish, mix the panko and the macadamia nuts. Season the chicken breasts with salt and pepper. Lightly dust with flour, dip the breasts into the batter, and then into the panko mixture, coating thoroughly. Cover and chill until ready to cook. In a large heavy skillet, heat the oil over medium-high heat. Sauté chicken breasts until golden brown and crispy on both sides, about 4 minutes per side. Ladle the sauce onto the serving plate and place the hot chicken breasts on top. SERVES 6 |
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| Be prepared--this is a 5-alarm, Caribbean-inspired, firework display of flavors! Just reduce the amount of the chile to adjust the heat. HOT MANGO SALSA: ? 2 ripe mangoes, peeled and diced ? 1 red bell pepper, seeded and diced ? 1/2 cup chopped macadamia nuts, lightly toasted ? 1 Habanero chile, seeded and minced ? 3 tablespoons cider vinegar ? 1/2 teaspoon salt ? 2 tablespoons peppercorns ? 10 whole allspice berries ? 10 whole cloves ? 1 cup dark rum ? 1 cup soy sauce ? 3/4 cup sugar ? 6 (6-ounce) Chilean sea bass filets Preheat oven to 425 degrees F. For the hot mango salsa: In a medium bowl, combine all ingredients and mix well. Let stand 30 minutes before serving to allow flavors to blend. In a medium saucepan, toast the peppercorns, allspice and cloves over medium-high heat, just until spices start to pop. Then place spices in a mortar and pestle and crush. Return spices to saucepan and add rum, soy sauce and sugar. Reduce heat to medium and simmer until mixture is reduced by half. Take care that the rum does not ignite, cover with a lid if it does. Strain mixture and discard the spices. Place the fish filets in a baking pan and pour the strained liquid over them. Marinate 10 minutes. Turn fish and place in oven. Bake for about 10 minutes, or until fish is cooked through. Serve with hot mango salsa. SERVES 6 |
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| The combination of potato and ricotta gives this ravioli a robust texture that's tempered by the rich tanginess of the pesto. RICOTTA AND MASHED POTATO FILLING: ? 1 cup cold mashed potatoes ? 1 cup ricotta cheese ? 1 ounce (1/4 cup) freshly grated Parmesan cheese ? 2 egg yolks ? 1 tablespoon minced shallot ? 2 cloves garlic, minced ? 1 teaspoon minced fresh chives ? 1 teaspoon minced fresh Italian parsley ? 1 teaspoon salt ? 1/4 teaspoon white pepper SUNDRIED TOMATO AND MACADAMIA PESTO: ? 3 ounces (3/4 cup) freshly grated Parmesan cheese ? 1/2 cup sundried tomatoes in oil, drained ? 1/4 cup finely chopped macadamia nuts ? 1 tablespoon minced fresh basil ? 2 cloves garlic, minced ? 1/2 teaspoon salt ? 1/4 cup olive oil ? 1 egg ? 1 teaspoon water ? 1 (12-ounce) package wonton wrappers For the ricotta and mashed potato filling: In a large bowl, combine potatoes, ricotta, Parmesan, egg yolks, shallot, garlic, chives, parsley, salt and white pepper. Beat until smooth. Cover with plastic wrap and set aside in the refrigerator. For the sun dried tomato and macadamia pesto: In the bowl of a food processor, combine Parmesan, tomatoes, macadamia nuts, basil, garlic, and salt and process until smooth. With the motor running, add the oil in a thin stream until all oil is incorporated. Set aside. To assemble the raviolis: In a small bowl, whisk together egg and water until smooth. Place a wonton wrapper on a lightly floured surface and, using a pastry brush, brush lightly with the egg mixture. Place about 2 teaspoons of filling on the center of wrapper and place a second wrapper on top, pressing sides together to seal. Place on a baking sheet. Repeat until all the filling is used. Bring a large pot of salted water to a rolling boil. Add half of the raviolis at a time, return to a boil and cook until al dente. Remove cooked raviolis with a slotted spoon. Repeat with remaining raviolis. Divide between 6 plates and spoon pesto over the top. SERVES 6 |
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| Ingredients: ? 1 tablespoon macadamia nut oil ? 1/2 cup macadamia nuts, roughly chopped ? 1 tsp. grated ginger ? 3 cups diced fresh pumpkin (or substitute another type of squash) ? 3 cups chicken stock ? 1/2 cup crème frâiche ? Fresh thyme ? Whole or halved macadamia nuts, roasted for garnish Directions: Heat oil in large pan. Add the roughly chopped macadamia nuts, onion and ginger and sauté for 2 - 3 minutes, or until golden brown. Add the pumpkin and cook 2 - 3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft. Carefully pour mixture into a food processor or blender and process until smooth and creamy. Serve in large bowls. Garnish with a dollop of crème frâiche some roasted macadamia nuts sprinkled on top and a sprig of fresh thyme. Serves 6. |
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| Marinade: ? 1 cup soy sauce ? 2 TBS. grated fresh ginger ? 1 cup rice vinegar ? 2 cloves finely chopped garlic ? 1/2 cup water ? 2 packets Splenda (R) Salad: ? 4 skinless, boneless chicken breasts ? 1/2 cup sliced celery ? 1/2 cup chopped red pepper ? 4 large leaves green curly leaf lettuce ? 1/2 cup coarsely chopped toasted Mauna Loa macadamia nuts (saving some for garnish) Dressing: ? 1 tsp. Macadamia Nut Oil ? 1/3 cup light mayonnaise ? 1 tsp. fresh lime juice ? 1/8 tsp. salt ? 1/8 tsp. black pepper Mix soy sauce, vinegar, water, ginger, garlic and Splenda (R) together in a shallow, covered container. Add chicken breasts and marinade for 2-3 hours. Remove chicken from marinade and grill or bake according to your preference. When chicken is cooled, dice into 1/2 inch cubes - you'll need approximately 2 cups. Place diced chicken in large bowl and stir in celery, red pepper and macadamia nuts. In separate bowl mix together mayonnaise, macadamia nut oil, lime juice, salt and pepper. Add dressing mixture to chicken, celery, pepper and macadamia nuts then stir together thoroughly. Serve on bed of green leaf lettuce and garnish with remaining macadamia nuts. SERVES 4 |
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| The sweetness of the sea bass is offset by adding the tangy acidity of the lemon vinaigrette. Serve with chive-scented sticky rice for a tasteful and tasty presentation. WARM LEMON CURRY VINAIGRETTE: ? 1/4 cup finely squeezed lemon juice ? 1/4 cup heavy cream ? 3/4 teaspoon curry powder ? Salt, to taste ? 1/2 cup extra-virgin olive oil ? 1 teaspoon white wine vinegar SEA BASS, ASPARAGUS AND MACADAMIAS: ? 4 (6-ounce) sea bass filets ? 4 tablespoons extra-virgin olive oil ? Salt and freshly ground pepper, to taste ? 32 asparagus spears ? 1/3 cup extra-virgin olive oil ? 1 teaspoon sugar ? Salt and freshly ground pepper, to taste ? 1/2 cup finely chopped macadamia nuts, lightly toasted ? Lemon zest, for garnish ? 1 star fruit, for garnish For the warm lemon curry vinaigrette: In a small saucepan, combine lemon juice, cream, curry powder and salt. Simmer over low heat until hot. Pour into a blender. With motor running, add oil in a thin, steady stream until all is incorporated. Blend in the vinegar. Return to saucepan and keep warm. For the fish: In a large skillet, heat 4 tablespoons oil. Place sea bass filets into skillet and cook 4 to 5 minutes per side, or until fish starts to flake. Season with salt and pepper. In a large skillet, combine asparagus, oil, sugar, salt and pepper. Saute over medium heat for 1 minute. Add water to barely cover and cook over high heat until asparagus is just tender. Divide asparagus spears between 4 plates and sprinkle with 2 tablespoons macadamia nuts. Top with a sea bass filet and drizzle with the warm lemon curry vinaigrette. SERVES 4 |
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| This basic recipe is made perfect by the addition of the macadamia nuts. ? 1 pound large mushrooms, cleaned ? 1 tablespoon freshly squeezed lemon juice ? 1 tablespoon butter ? 1 tablespoon sour cream ? 1/4 cup finely chopped macadamia nuts ? 3/4 teaspoon salt ? 1/2 teaspoon freshly ground pepper ? 1/4 teaspoon fines herbs ? 4 ounces Brie cheese Pull stems out of mushrooms and place mushroom caps on a broiling pan. Finely chop stems and toss with lemon juice. In a sauté pan, melt butter over medium heat. Add chopped stems and sauté until liquid evaporates. Stir in sour cream and sauté until mixture appears almost dry. Transfer mushroom mixture to a bowl. Stir in macadamia nuts, salt, pepper and fines herbs. Let cool. Trim the rind off the Brie and discard the rind. Finely dice the Brie and stir into the mushroom mixture. Preheat the broiler. With a small spoon, fill the mushroom caps with the stuffing. Broil until bubbly and golden brown. SERVES 6 Michael Huffman 800.675.7563 Email: m.huffman@kauaimenu.com Top |
