Me Ke Aloha (with love) Salad
POSTED: 10:49 am MDT May 9,
2008
UPDATED: 10:58 am MDT May 9,
2008
A colorful fruit and greens salad with kiwi vinaigrette and toasted macadamias – great with seafood, chicken and pork dishes.
2 parts spring greens
1 part baby spinach
1 part finely shredded cabbage, pref a blend of red and green
sliced water chestnuts
red bell pepper slivers
carrot matchsticks
mango or papaya slices, mandarin oranges, or fresh orange segments
Kiwi Honey Vinaigrette*
Pacific RimRoasted Macadamias**
Wash, combine and toss with vinaigrette, serving with roasted macadamia nuts. Makes a great main dish topped with grilled fish, poultry or pork.
* Kiwi-Honey Vinaigrette
2 ripe kiwi
2 TBS apple cider or red wine vinegar?
1 TBS honey?
1/4 tsp fine sea salt?
1/4 tsp fine white pepper?
3 TBS buttery olive oil, or canola oil
Peel kiwis, chop coarsely and place in a blender with remaining ingredients, except olive oil. Puree for a few seconds, taste and adjust with more honey, or whatever tickles your fancy.
Holding olive oil in one hand, switch blender on high speed and slowly drizzle in about 3 TBS olive oil. Makes about 4 side-salad servings.
** Pacific Rim Roast Macadamias
5-6 oz macadamia pieces and halves
1 tsp olive oil
½ tsp fine sea salt
½ tsp finely minced dried orange peel
¼ tsp sugar (white or brown)
1/8 tsp ea: white pepper, dry ginger, turmeric
scant pinch of cayenne
Pre-heat a heavy 10-inch skillet (NOT stick free) over medium heat. Add oil, crank heat to high and add nuts. Stay right there and toss every 15 seconds until nuts are partially toasted. Pour onto paper towels and immediately sprinkle with seasonings.
A simplified recipe for quick chocolate-dipped Strawberries. Serve with sweet desert wine.
High-quality Milk
High-quality Semi-sweet Chocolate
High-quality white chocolate
Large strawberries, rinsed and air dried completely
With a chocolate chipper, the tip of a heavy knife or a clean screwdriver, break chocolates into small chunks – keep separated.
Mix milk and semi-sweet chocolate to taste in a bowl, place bowl over a slowly simmering pot of water and stir occasionally. Chocolate burns at a low temperature so this step must be very slow. Once melting starts, turn boiling water off and stir occasionally.
As soon as chocolate is liquid, dip dry berries and place on a pan lined with parchment or waxed paper. Place in refrigerator.
In a second bowl, melt white chocolate over the double boiler in the same method. With a spoon, drizzle a little of the white chocolate decoratively over the berries in thin ribbons – or try painting the berries with white chocolate and a tiny brush. Refrigerate and serve the same day.
Why not dip other fruits, pretzels, cookies, whatever… Also can be served warm as fondue.
--Chef Michaelangelo (mick) Rosacci
