Jan 25, 2019

Quick & Easy Chicken Stew

Chicken Stew with Sweet Potato & Black Beans
I am happy to say that these sweet potatoes grow right here on the Hawaiian island of Moloka'i at L&R Farm. These potatoes help to make a very different and delicious stew that is easy to prepare and good for you. It is great for leftover chicken, or you can precook the chicken if you have no leftovers. The sweet potatoes give this stew a natural sweetness that is wonderful.

2 tablespoons olive oil
1/2 large onion, diced
1 14-oz. can cream of chicken soup with 1 1/2 cans of water
1 14-oz. can stewed tomatoes
1 15-oz. can black beans, drained and rinsed
1 large clove of fresh garlic, minced
1 teaspoon paprika
salt and pepper, to taste
1 large sweet potatoes, peeled and cut into 1" squares (about 2 cups total)
2 cups cooked shredded chicken, skin and bones removed
fresh parsley for garnish

Saute the onion in olive oil in a large pot over medium high heat until soft (2-3 minutes)

Add the chicken soup and water, tomatoes, black beans, minced garlic, paprika, salt, and pepper. Bring to a boil. Turn the heat to low and add the cut sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending on how small you cut them).

Use a potato masher to mash the soup a few times to thicken it up a bit.

Turn the heat off and add the cooked chicken. Stir and allow to sit for a minute or so to make sure the chicken gets warmed through.

Serve hot garnished with fresh parsley.

Makes 4 servings.

Jan 11, 2019

Pork and Plums!

Plums grow in a wide variety of climates with a species for nearly every zone in the U.S. Different varieties of fresh plums are usually available here in Hawaii, but most are not grown here. Plums, believe it or not, actually do grow in Hawaii. 

Methley Plums
Click on image to enlarge
The problem with growing plums in Hawaii is the lack of cold temperatures and inadequate chilling periods. Therefore production is limited to the higher elevations of the islands, above 2,700 feet. The most successful plums grown in Hawaii are known as Japanese plums or Methley Plums. It is indigenous to China but came into the United States via Japan in 1926.  It has proven to be the best variety to grow here. The tree is exceptionally vigorous and hardy. It is a heavy producer. The fruit is usually small, anywhere from 10 to 14 making up a pound. The flesh is reddish yellow and the skin is purplish crimson. They are sweet on the inside with a slightly tart skin that is a perfect balance of sweet and sour. 

These trees are available at Lowe's here in Hawaii according to their website. Please call Kahului Lowe's to check availability: (808) 872-1920.

Roast Pork Tenderloin with Plum Sauce
The marriage of roast pork tenderloin with a sweet and sour Hawaiian plum sauce 
is really special, and isn't that difficult to make.

Ingredients for pork tenderloin:
2 pork tenderloin (usually available at Friendly Market here on Molokai).
Non-stick cooking oil (I use PAM)

Ingredients for pork marinade:
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon fresh minced ginger
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon

Procedure for pork tenderloin:
Trim pork tenderloin of any fat or silver skin that may be attached, then place them in a ziplock freezer bag. Whisk together marinade ingredients in a bowl, and pour over pork in the bag. Place sealed bag in refrigerator and marinate at least 8 hours, but 24 is better. Turn the bag at least twice during this time.

Preheat oven to 400˚F. Remove pork, placing them in a clean shallow baking dish sprayed with non-stick cooking oil. Save the marinade! Bake tenderloin about 35 minutes, or until meat thermometer registers 155˚F. Remove from the oven and let rest for 5 minutes and then slice thinly. Keep pork slices warm until plum sauce is ready.

Ingredients for plum sauce:
3/4 pound fresh plums
1/4 of the pork marinade (strained)
Honey to taste

Procedure for plum sauce:
Quarter and pit plums, discarding pits. Cut plum quarters into small pieces.

Add 1/4 of the pork marinade to a large skillet with the plum pieces, cover, and bring to a simmer over moderately low heat 20 to 30 minutes, or until plums are tender. Taste the plum sauce for sweetness. If needed, stir in honey and taste again until the sauce is to your liking. If necessary, simmer sauce, uncovered, until thickened slightly.

To serve, pour some of the warm sauce onto plates and place sliced tenderloin in the middle of the sauce. Serve with wild or brown rice and Asparagus Gremolata (recipe below).

Makes 6 servings.

Note: If you wish, you can blend the cooked sauce to make it smooth. 

Asparagus with Gremolata Butter
Locally grown asparagus
2 pounds asparagus, trimmed
2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley

Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. DO AHEAD: Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate. Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

Makes 6 servings.

Jan 1, 2019

Brunch Time In Hawaii

Smoked Salmon Maki Rolls
Recipe below

Celebrate the new year with a special Hawaiian brunch for you and a meaningful other...

Smoked Salmon Maki Rolls
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
2 teaspoons brown sugar
1 tablespoon salt
6 sheets "toasted" nori (dry seaweed), available in the Asian section of most grocery stores
1 avocado - peeled, pitted and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste
roasted white sesame seeds (optional)
sushi ginger (pickled ginger found in the Asian section of most grocery stores

bamboo sushi mat, available in the Asian section of most grocery stores

Boil rice with 4 cups of water, and no salt. When rice comes to a boil, reduce heat to a simmer and cover with a lid. Cook for 15 to 20 minutes until all liquid has gone away.

Immediately after rice is cooked, mix rice vinegar with brown sugar and salt. Heat mixture in microwave for 30 seconds. Now mix heated vinegar mixture into the hot rice. Spread rice in a shallow bowl or casserole dish until completely cool, about 1 hour. Cover bowl of rice with a clean dish towel while cooling.

Place 1 sheet of nori on bamboo sushi mat, shiny-side down. Press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange smoked salmon and avocado in a line on top of the rice in the center, then sprinkle the salmon and avocado with roasted white sesame seeds. Position them about 1 inch away from the bottom edge of the seaweed.

Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat, rolling tightly. With a sharp knife that has been dipped in water, cut the maki roll into 8 equal pieces. Repeat this process with the rest of the maki rolls, cleaning the sticky rice from the knife blade with cold water. Serve with a soy sauce based dipping sauce mixed with a little wasabi.

— Toasted nori seaweed sheets are thin, dried seaweed wrappers used for maki rolls. Be sure to choose nori that is labeled “toasted” when making rolls—un-toasted nori is too chewy. 
— It's a good idea to have a bowl of water next to you when you are making maki as it is important to keep your fingers wet so that the rice doesn’t stick to them. It is also a good idea to keep the knife wet when you cut it to guarantee that you get a clean cut.
—You can make what’s called an Uramaki roll, or an inside out roll. This is made with the nori on the inside and the rice on the outside of the roll. Uramaki is great sprinkled with roasted white sesame seeds.
— I usually smoke 2 pounds of fresh salmon at a time and use it for a variety of recipes found on this site.

Makes 6 servings.

Green Papaya Salad with Shrimp
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This salad is all about texture and the flavors of Southeast Asia where it is hugely popular. Green papaya salad is usually eaten with barbecue or grilled chicken and a portion of sticky rice. The dish is made from unripe green papaya, which has a firm white flesh and white seeds, and can sometime be hard to find. If you are going to make it, look for rock-hard dark green papaya without a trace of pink or yellow blush on the outside. Normally this salad is made with a lot of hot chilies, but I prefer it with just one chili in the dressing.

Ingredients for dressing:
2 large garlic cloves, forced through a
   garlic press
3 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
1/2 tablespoon white sugar
1/2 tablespoon brown sugar
1 small thin fresh red or green Asian chili (1 to 2 inches long) or serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)

Ingredients for salad:
1/2 pound small shrimp, shelled
3/4 pound green papaya, peeled, seeded, and shredded, or julienned into 2-3 inch strips 1/8 inch thick, preferably in a food processor (about 3 cups)
1 carrot, julienned the same size as the green papaya
1/2 cup cut long beans - 1 1/2-inch-long segments (or substitute with regular green beans)
1 tomato, cut into bite-size wedges; or 10 cherry tomatoes, halved
1/3 cup fresh cilantro leaves, no stems, washed well and spun dry
4 tablespoons roasted peanuts, chopped
mint or Thai basil sprigs for garnish

In a large bowl whisk together dressing ingredients until sugar is dissolved, set aside.

In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally. Add shrimp, papaya, carrot, beans, tomatoes, and cilantro to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with chopped peanuts, garnish with a sprig of mint and Thai basil.

Makes 4-6 servings.

Note: It is important to julienne the papaya, carrots and long beans as thin as possible, otherwise this salad can be a challenge on your jaws.

Papaya on the half shell
1 ripe papaya (seeded and halved, slice a thin piece off the back of each papaya half so it sits flat.)
2 tablespoons honey
2 tablespoons lime juice
1/2 cup low fat natural yogurt
powdered sugar for garnish

Combine the lime juice and honey. Pour in the yogurt and stir in slowly until it has a thick and creamy consistency. Now, place your papaya halves on a plate and pour the liquid in. Serve with a dusting of powdered sugar.

Makes 2 servings.

Tahitian Poisson Cru
When you get that craving for poisson cru, you don't have to go all the way to Tahiti, try this recipe, it's easy, authentic, and delicious.

1 1/4 pounds sashimi-grade 'ahi tuna, cut into small squares
pinch of sea salt
1/4 cup lime juice
1 Japanese cucumber, cut into strips or cubes or shaved
1 ripe tomato, seeded and diced
1 tiny hot red pepper, seeded and minced, or a good splash of chili pepper water
pinch of fresh-ground pepper
1/4 cup unsweetened coconut milk (canned is OK but fresh is best)
3-4 sprigs green onion, thinly slivered

Place cut tuna in a large, non-reactive bowl. Sprinkle a pinch of salt over the tuna. Pour over the lime juice, give it a gentle stir, and allow it to marinate 5-10 minutes. Add vegetables and chilies, season with pepper and pour over coconut milk. Gently fold mixture. Taste and correct seasonings, then cover and chill. Garnish with green onion and serve. Variations: Add grated or shaved carrots, diced or shaved red onion or sweet onion, a little minced garlic and/or a pinch of sugar.

Makes 6 servings.

Hawaiian Saimin with Edamame and Fish Cake
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Hawaiian Saimin 
with Edamame and 
Fish Cake
4 quarts water
1 tablespoon salt
1 (8-ounce) package dried Japanese soba noodles*
4 cups chicken broth or stock
1 tablespoon grated fresh ginger
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
Toppings (see suggestions below)

* Soba noodles can be found in the Asian food section of most grocery stores or in Japanese food specialty stores.

In a large pot over medium-high heat, add 4 quarts of water and salt; bring to a boil. Add soba noodles and boil 4 to 6 minutes until al dente. Remove from heat, drain, and rinse under warm, running water. In a large pot over medium-high heat, add chicken broth and ginger; bring just to a boil. Reduce heat to low. Add soy sauce, sesame oil, and your favorite toppings; simmer for 5 minutes longer or until toppings are cooked. Remove from heat. Place cooked soba noodles in a large soup bowl; spoon broth mixture (with toppings) over the top and serve. Makes 3 to 4 servings.

Topping Suggestions:
Edamame (cooked soy beans)
Kamaboko (fish cakes)
Sliced Spam
Cha siu or baked ham slices
Roast Pork slices
Sliced carrots
Shredded napa cabbage
Chopped bok choy
Sliced hard cooked egg
Sliced mushrooms
Scrambled or fried egg
Sliced green onions or scallions
Chinese parsley (Cilantro)
Cooked small shrimp

Oysters on the Half Shell with 
Passion Fruit Mignonette Sauce
Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. This is the Hawaiian version. 

1 lemon, juice only
1 lime, juice only
1/2 cup olive oil
2 passion fruit, cut in half, pulp scraped out with seeds
3 tablespoons cracked black pepper
1/4 cup finely minced shallots
small handful fresh cilantro, finely chopped

36 oysters on the half shell
crushed ice for presentation
2 limes, cut into wedges, to serve

Place all the ingredients, except the oysters, lime wedges and ice, into a small bowl and mix well, cover and refrigerate. Carefully open the oysters using an oyster shucker by loosening the muscle from bottom shell, removing top shell. Arrange oysters on a large, deep serving plate filled with crushed ice. To serve, spoon a teaspoon of the passion fruit mignonette sauce over each oyster and garnish with lime wedges.

Makes 6 servings of 6 oysters, or 36 appetizers.

Lobster with Soft-Scrambled Eggs
1/4 cup olive oil
1 (7 oz.) baguette, sliced into 1/4” thick pieces on a bias
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 large clove garlic
6 large eggs
2 tablespoons heavy cream
1/4 teaspoon salt
2 tablespoons butter
2, 1/2 lb. each. lobster tails, steamed 8 to 10 minutes, shell removed and roughly chopped into bite-size pieces
3 tablespoons fresh chives or parsley, chopped
1/2 cantaloupe, peeled, seeds removed and sliced thin

Heat oven to 400°F. Brush a baking sheet with olive oil. Place baguette slices in a single layer; brush tops with olive oil and sprinkle with salt and pepper.

Bake 8-10 minutes until golden brown. Rub lightly with garlic clove.

Meanwhile whisk together eggs, cream and salt in a medium bowl; set aside.

Heat non-stick skillet over low heat; add butter and lobster pieces. When butter is melted add eggs. Allow to cook slowly, occasionally scraping the cooked eggs from the bottom of the pan with a spatula until eggs are set but still look moist.

Serve lobster and eggs over toasted bread; garnished with chives or parsley and cold cantaloupe slices on the side.

Makes 4 servings.

Luau Bloody Mary
Luau Bloody Mary
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1/4 cup Nori Komi Furikake*
Ice cubes
2 cups tomato juice
1 tablespoon fresh Tahitian lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1 teaspoon prepared horseradish
1 teaspoon soy sauce
1 teaspoon Tabasco sauce,
   or Momoya Kimchee Spicy Chili Sauce*
Salt & freshly ground black pepper to taste

2 bamboo swizzle sticks
2 ounces vodka, chilled in the freezer (optional)

2 celery ribs from the heart, including leaves
2 slices of sushi grade Ahi tuna, speared on two bamboo swizzle sticks
4 slices of pickled ginger
2 large cooked and peeled Hawaii shrimp, speared on the same bamboo swizzle sticks
Dried dill

Rub a fresh lime wedge around the rim of 2 tall glasses. Sprinkle the Furikake on a small plate. Turn the glasses over and rub the rim of the glasses into the Furikake to coat the rim. Carefully fill the glasses with ice cubes. Combine remaining ingredients in a large jar or pitcher, stir, or shake, and pour over the ice. Garnish with the celery ribs, tuna, pickled ginger slices, and shrimp. Sprinkle with dill. Serve at once.

Spicy Kimchee Sauce

Makes 2 servings. 

Note: Add a splash of your favorite vodka if you must, but it's really not necessary!

*Nori Komi Furikake is made up mostly of roasted sesame seeds, dried nori seaweed, and other seasonings, found locally on Moloka'i at Friendly Market, in the Asian section.

*Tabasco sauce is traditional, but try a splash of Momoya Kimchee Spicy Chili Sauce instead. Available at Friendly Market on Moloka'i or in the Asian section of most grocery stores.

Roasted Fish with Cilantro and 
Cherry Tomatoes
In Portugal you would use a sea bream for this recipe, but in Hawaii, I would suggest moi. Moi is a delicious, delicate Hawaiian fish that was once reserved only for royalty, it is now farm raised on the Big Island, and available in many stores here.

2 pounds whole moi, cleaned and scaled, or other white fish
suitable for roasting in the oven: Onaga, Ono, or Opakapaka
3 garlic cloves, crushed
3 garlic cloves, chopped
1 lemon, cut into wedges
16 cherry tomatoes
sprigs of cilantro
2 stalks of rosemary
olive oil
salt and peppercorns to taste

Stuff garlic, rosemary and lemon wedges in the belly of the fish. To prepare the wrapper, place a sheet of parchment paper on top of an aluminum foil sheet. Place the parchment paper and foil on a cookie sheet. On top of the parchment paper sheet, place a sprigs of cilantro and then on top of that place the fish after being seasoned with salt. Sprinkle the fish with chopped garlic and sprigs of cilantro. Place the cherry tomatoes around the fish. Sprinkle with peppercorns. Sprinkle with olive oil and close the wrapper tightly. Put the cookie sheet with the fish into a preheated 400˚F oven for 40 minutes.

Makes 4 serving.

Baked Salmon with Watercress
2 pounds of salmon fillets cut into four, 4 ounce portions
3 green onions, chopped
3/4 cup of button mushrooms, sliced
1 bunch of watercress, coarsely chopped
2 lemons, juice only
1/4 cup of dry white wine
1/2 cup of fresh chopped parsley
1 teaspoon of dried thyme
8 cherry tomatoes, halved
salt and black pepper, to taste

Preheat oven to 350˚F. Scatter onions, mushrooms and watercress on the bottom of a heavy, non-reactive baking dish. Place fish on top and add lemon juice and wine. Sprinkle with herbs and arrange tomatoes around perimeter of dish. Cover dish with foil and bake for 20 to 30 minutes depending upon the thickness of the salmon fillets. Serve with white rice or boiled potatoes with fresh parsley and melted butter. Makes 4 servings.

Frisee Salad with Bacon & Eggs
Frisee is a feathery salad green with a slightly bitter flavor. It is a favorite spring time treat for me. In France this salad is often called "Salade aux Lardons", combining tasty morsels of bacon with frisee, and then coated with a warm bacon vinaigrette dressing and topped with a poached egg.

Frisee Salad with Bacon & Eggs
4 ounces slab bacon, cut into 1-by-1/4-inch strips
3 tablespoons white-wine vinegar or fresh lemon juice
1 to 2 teaspoon Dijon style mustard
12 ounces frisee, torn into pieces, or watercress
salt and ground pepper
4 poached eggs
1/2 teaspoon cayenne pepper
2 tablespoons minced fresh chives

In a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside. Pour off all but 2 tablespoons of bacon fat from skillet; return skillet to heat. Add mustard and vinegar; stir, scraping up browned bits until dressing is combined. In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately, topped with a poached egg garnished with a pinch of cayenne pepper and minced chives.

Makes 4 servings.

Mango Spinach Salad 
with Warm Bacon Vinaigrette
4 thick bacon slices, diced
1/2 medium-size red onion, thinly sliced
1/4 cup red wine vinegar
1 tablespoon lime juice
1 tablespoon honey
1 (9-oz.) package fresh spinach
1 mango, peeled and diced
1/3 cup crumbled feta or blue cheese
Salt and pepper to taste

Cook bacon in a skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet.

Sauté onion in hot drippings 2 to 3 minutes or until soft. Add vinegar, lime juice, and honey; cook 2 minutes, stirring to loosen particles from bottom of skillet.

Place spinach in a serving bowl. Add warm vinaigrette, and toss to coat. Top with mango, crumbled cheese, and bacon; season with salt and pepper to taste. Serve immediately.

Makes 4 servings.

Coconut Flan
We have flan all the time in our house, it is a dessert that is enjoyed worldwide. This version adds coconut and rum to the mix for a delicious tropical island taste.

Equipment12 (4-ounce) ramekins

Ingredients for caramel:
1 cup sugar
1/4 cup water

Ingredients for flan:
3 1/2 cups whole milk, divided
1 (14-ounce) can sweetened condensed milk
3 large eggs
1/4 cup sweetened flaked coconut
3 tablespoons dark rum

Procedure to make caramel:
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.

Procedure to make flan:
Preheat oven to 350°F with rack in middle. Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins. Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours. Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools). Just before serving, run a thin knife around each flan, then invert onto plates.

Makes 12 servings.

What better way to celebrate summer than a refreshing drink called ‘Otai, from the southernmost group of islands of central Polynesia called Tonga. The Kingdom of Tonga is a Polynesian sovereign state consisting of 52 inhabited islands with about 103,000 citizens. 

Tongans came up with this cold slushy summer drink because it's very hot their, just like in Hawaii. They grow a lot of watermelons, mango, pineapple, banana, and coconut, so this drink blends one, if not all of these fruits, depending on who's making it. The end result is incredibly tropical, and the perfect summer drink.

About 50 years ago, when commercial farming was more of a way of life here, Moloka'i was considered to be the watermelon capitol of Hawaii. Watermelons were grown in large quantities and sold to other islands. Today farmers grow what is considered to be the sweetest (12% sugar content), reddest, 20 lb. watermelons in Hawaii, a variety known as "crimson sweet". Fortunately their are a few small growers here that sell this luscious red fruit to the public. 

I decided to share my recipe with my neighbors here on Moloka'i, and with whoever wants to celebrate summer with us. So instead of saying cheers in Hawaiian, "Å’kålè ma’luna", or "Kanpai" in Japanese... say ‘Otai! in Tonganese.

The trick with ‘otai is removing the seeds and mashing the watermelon without completely juicing it: the fruit needs to have a bit of structure left to give the drink body, kind of like a tropical slushCheck out this website for step-by-step photos on how to make Watermelon 'Otai. Naturally you can adjust this recipe to your own taste.

sweet red watermelon (about 5 cups mashed, seeds removed)
1 cup of ripe mango, diced (preferably the Haden variety)
1 cup of fresh or canned, crushed pineapple
1 tablespoon of honey
13.5 ounces of canned coconut milk
1 lime, juiced
crushed ice
shredded coconut and a wedge of watermelon, for garnish
1 shot of light rum into the bottom of each chilled glass (optional)

Add mango, pineapple, and honey to a blender, pulsing several times, then add seedless watermelon flesh, pulse again once or twice, leaving the solution with some texture and body from the fruit.

When you get the texture to where you like it, stir in the coconut milk, and fresh squeezed lime juice. Pour into glasses over crushed ice (if you’d like) and top with shredded coconut. Garnish with a wedge of watermelon and or lime.

Makes 8 servings.

Mango Tango Ice Cream
I make this delicious ice cream whenever mango are in season here on the Hawaiian island of Molokai. I hope you enjoy it as much as I do.

1 1/2 cups pureed fresh mango
2 whole eggs
1 cup heavy whipping cream
1/2 of a 15 fl. oz. can of coconut cream (shake can just before opening)
1, 14 fluid ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 teaspoon nutmeg
1/3 cup shredded sweetened coconut

In a food processor puree fresh mango. Add the rest of the ingredients except the coconut. Blend together. Pour into your ice cream maker and add the coconut. Process until frozen to a soft consistency which should take about 1/2 hour. Freeze for several hours until solid.

Makes just over 2 pints.

To find hundreds of other brunch ideas browse the "Recipes Index" at the top of the home page. 

Enjoy! Chef James Temple