Kona Coconut Stir Fry Food

KONA COFFEE BBQ SHRIMP AND COCONUT GRITS

Steps:

• ASSEMBLY:
• 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
• 2) Garnish with green onions.
• 1) For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
• 2) Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
• 3) Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
• 4) Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
• 5) Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
• 6) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
• 7) Stir in 1 cup of grits and cook according to package directions.
• 8) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
• 9) Add salt and pepper to taste.
• Yield: 8 servings
• Coconut Grits:
• Water 2 cups
• Chicken Stock 3 cups
• Shredded Unsweetened Coconut 1/2 cup
• Heavy Cream 1/2 cup
• Quick Grits 1 cup
• Butter 4 tablespoons
• Shredded Smoked Gouda 1 cup
• Salt and Black Pepper To taste
• 1) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
• 2) Stir in 1 cup of grits and cook according to package directions.
• 3) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
• 4) Add salt and pepper to taste.
• Yield: 8 servings
• Yield: 6-8 servings
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Active Time: 10 minutes
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KONA COCONUT STIR FRY

Steps:

• Make brown rice.
• Heat oil in large, deep skillet.
• Add tofu cubes and vegetables and sauté over high heat until veggies are
• softened, about 7-8 minutes, stirring frequently.
• Add water if necessary to keep veggies from drying out.
• Turn heat down and add coconut, apple, soy sauce and Tabasco.
• Stir well and season to taste with salt and pepper.
• Transfer to serving dish and sprinkle with sesame seeds.
• Serve over brown rice.

LONE STAR STEAKHOUSE SALSA - COPYCAT

Steps:

• To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
• Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed.
• This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
• At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
• This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.

CHICKEN STIR-FRY IN COCONUT CURRY

Steps:

• Heat the oil in a large pan.
• Add curry paste and stir for a minute or so until it becomes fragrant.
• Add the chicken and cook, mixing frequently until it is cooked through.
• Add the frozen vegetables and cook until heated and onions are translucent.
• Add the coconut milk and cook until slightly thickened.
• Optional: dissolve the starch in 2 tablespoons of water and add to the pan. Cook about 2 minutes after the starch is added.
• Serve over rice.

COCONUT CHICKEN STIR FRY

Steps:

• Melt butter in large frying pan over medium heat.
• Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
• Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
• Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
• Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
• Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

JAMAICAN MYSTERY CAKE

Steps:

• For cake: Preheat oven to 350 degrees.
• Cream butter and sugar in mixing bowl.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
• Fold in mashed banana and walnuts.
• Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
• Let cool in pan 5 mins, invert on cake rack to cool.
• For icing: In small bowl cream butter and sugar at medium speed.
• Using high speed add eggs one at at time, beating well after each addtion.
• Blend in dissolved instant coffee mixture.
• To assemble: Slice cake in half lengthwise.
• Place bottom layer cut side up on cake platter.
• Slice banana and arrange evenly over cake.
• Sprinkle with Grand Marnier.
• Spread one-half of icing over bananas.
• Add top layer and frost top only with remaining icing.
• Garnish with walnuts.
• Refrigerate.

COCONUT RICE WITH BEEF STIR-FRY

Steps:

• To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
• To prepare stir-fry, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add half of beef; stir-fry 4 minutes or until done. Remove from pan; cover and keep warm. Repeat procedure with remaining oil and beef.
• Add onion and bell pepper to pan; stir-fry 5 minutes. Add bok choy; stir-fry 3 minutes or until vegetables are tender.
• Add beef, cilantro, chili garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.

LEMON WHIPPERSNAPPERS, SINCE WE ARE ALL YOUNG AT HEART!

Steps:

• Mix cake mix, egg and whipped topping.
• Roll into balls (slightly smaller than ping-pong balls).
• Dip in powdered sugar and place on greased baking sheet.
• Bake at 350 for 10-12 minutes.
• You may also try other flavors-- orange or even white cake mix are very good.