serendipitous reflections

Monday, August 01, 2005

Cheaper than going to Maui

In our second night of "cooking class," the kids and I decided to do a Hawaiian theme dinner. We started off with a fresh fruit salad (watermelon, pineapple, blueberries, and mandarin oranges) topped with a savory poppy seed dressing. And for the main event we had Ginger-Soy Glazed Yellowfin Tuna, Coconut Curry Jasmine Rice, Mango Bread, and sauted squash and zucchini.

Poppy Seed Dressing
Food Network

2 tablespoons sugar
1/2 teaspoon kosher salt plus more to taste
2 tablespoons plus 1 teaspoon freshly squeezed lime juice
1/2 teaspoon dry mustard
1 tablespoon finely chopped onion
1/2 cup vegetable oil, like soy, corn, or peanut
1 tablespoon poppy seeds

In a small bowl, whisk together all the ingredients. Use immediately or store covered and refrigerated for up to 2 days
**This dressing is very savory- it's not a sweet dressing.

Ginger-Soy Glazed Yellowfin Tuna
Coastal Living Magazine

1/4 C soy sauce
2 Tbl fresh lime juice
2 Tbl honey
1/8 tsp ground red pepper
1 Tbl canola oil
1 Tbl dark sesame oil
2 Tbl minced fresh ginger
2 garlic cloves, minced
4 (6- to 8 - ounce) yellowfin tuna fillets or mahi mahi, about 1" thick

Whisk together first 4 ingredients in a small bowl until well combined. Set aside. Heat canola oil and sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook, stirring constantly, 1 minute or until fragrant. Stir in soy sauce mixture and bring to a boil. Add fish fillets; cook, covered, 4 minutes. Carefully turn fillets over using a spatula, cover, and cook 3-5 additional minutes. Transfer fillets to serving plates, and drizzle each evenly with pan sauce. Serve immediately. Make 4 servings.

**Or combine all ingredients in a bowl and let fish marinate for 20-30 mins. Then pan sear or grill.

Coconut Curry Jasmine Rice
Coastal Living Magazine

1 1/4 Tbl butter
1 small onion, chopped
2 tsp curry powder
1 C Jasmine rice
1/3 C golden raisins
1 C light coconut milk
1/2 C vegatable broth
1/2 C water
1/2 tsp salt
1 bay leaf

Melt butter in a medium saucepan. Add onion and saute until tender. Add curry powder and rice; cook 2 minues. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
Makes 3 1/2 Cups

Mango Bread
Coastal Living Magazine

2 C all-purpose flour
1 1/2 C sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3 large eggs, lightly beaten
1 C vegetable oil
2 tsp vanilla extract
2 C chopped mango
1/2 C raisins
1/2 sweetened flaked coconut
1/2 C chopped walnuts

Stir together first 5 ingredients in a large bowl.

Whisk together eggs, oil, and vanilla; gradually add egg mixture to flour mixture, stirring just until moistened. Stir in mango and remaining ingredients. Pour mango mixture evenly into 2 lightly greased 8" X 4" loaf pans.

Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Makes 2 loaves.

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