Recipes

Mais' Molokai Sweet Potato Heaven

Ingredients:

5 Sweet potatoes 

Cube of butter

a can of coconut milk

a bag of chopped mac nuts

Honey to taste

Marshmallows

Topping:

cup of flour

1/2 cup of brown sugar

1 cube of butter in slices chilled

whisk the ingredients together add butter and mash together

Preheat oven to 350 degrees.  Boil the sweet potatoes until soft.  Mix in the butter and coconut milk and mash the potatoes.  Use a hand mixer to mix until silky smooth.  In a separate bowl mix the flour and brown sugar, add the butter and mash with hands.  Put the silky smooth sweet potato mash in a baking dish top with the crumb topping.  Bake for 15-20 minutes or until golden brown.  Top with marshmallows and broil for 3 minutes or until marshmallows are golden brown.

Ethiopian Cabbage Dish

• /2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

http://allrecipes.com/recipe/ethiopian-cabbage-dish/

Scallops & Asparagus with Tangelo Butter 

Cream Sauce

Photo Credit: Remcooks.com

Ingredients

• 1/4 cup good olive oil
• Salt and freshly ground black pepper
• 1/2 cup fresh minneola tangelo juice
• 2 tsp minneola tangelo zest
• 1/2 cup dry white wine
• 1/2 tsp Crushed red pepper
• 2 Tbsp fresh basil, chiffonade
• 1/4 cup heavy/whipping cream
• 5 tablespoons butter, unsalted cut into small pieces
• 12 jumbo sea scallops
• 1 lb Capelli d’angelo (angel hair pasta)
• 1 lb asparagus, cut into bite size pieces

Instruction

Simmer the tangelo juice and wine in a heavy small saucepan over moderate heat for about 25 minutes or until it is reduced to 1/2 cup.  

Add the cream to the tangelo juice reduction and return the mixture to a gentle simmer. Remove from the heat. Add the butter to the tangelo juice reduction a few pieces at a time, whilst constantly whisking to blend.

Once all the butter is incorporated, season the sauce with salt and freshly ground black pepper. Add zest and set the sauce in a warm spot until ready to serve.

While the tangelo juice is reducing, heat a heavy bottom sauté pan and add 2 Tbsp olive oil. When the oil is heated, not smoking, add the asparagus and cook until just cooked, roughly 4 minutes. Season with salt and pepper to taste.

While the asparagus is cooking and the juice is reducing, bring a large pot of heavily salted water to a boil. Just when you are ready to cook the scallops, add the Capelli d’angelo to the boiling water. Capelli d’angelo only takes about 5 – 6 minutes to cook so it will be ready at the same time as the scallops. Things are going to start rocking and rolling now.

Place a heavy skillet over a high heat for 2 – 3 minutes. Season the scallops with salt and freshly ground black pepper. Drizzle the remaining 2 tablespoon of oil into the hot pan and add the scallops.

Sear the scallops about 3 minutes on each side or until they are just opaque in the center and golden brown on both sides. When done, transfer the scallops to a platter.

Remove the Capelli d’angelo from the water and place in a large bowl. Add the asparagus and toss. The hot pasta will reheat the asparagus. Place some Capelli d’angelo and asparagus in a serving bowl. Top with 4 scallops per bowl. Pour sauce over the top of the scallops.

Finish with fresh basil and crushed red pepper flakes over the top.

Mais found a yummy tangelo cocktail to add to your dinner menu.  

Tangelo Cocktail

Photo Credit: flickr.com

Two tangelo slices 

Fresh mint leaves muddled with a little sugar

Add some Kettle Citronsoda water