Sauteed Scampi In Macadamia Nut Oil Food

SUMMER VEGGIE PASTA SCAMPI

Steps:

• Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use.
• Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles.
• Heat some olive oil in a large pan set over medium heat. Saute the vegetable noodles 2 to 3 minutes. Add the warm sauce then add some chile flakes and season with salt and pepper. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more. Finish with a few pinches of parsley.

MACADAMIA NUT CRUST

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

SCALLOPS SAUTEED IN MACADAMIA NUT OIL WITH A MACADAMIA NUT CRUST

Steps:

• Toast the macadamia nuts in the oven for about 5 to 10 minutes until they are toasted blonde, watch them carefully as they burn quickly. Once they are toasted blonde, let them cool down and grind them.
• Cut 7 scallops into 2 horizontal pieces. Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely. Arrange them on a baking sheet and set aside.
• Remove the greens from the fennel and reserve for garnish or another use. Slice the bulb thinly and put the pieces in a small frying pan with the macadamia nut oil, water, salt, pepper, and star anise. Bring to a simmer and cover for 15 to 20 minutes, simmering slowly until it is the consistency of a compote. Set aside. Heat on high in the oven for 10 minutes before using.
• Put the sheet with the scallops in the oven only for 2 minutes just to stiffen the scallops and cook through. Place the fennel confit in the center of the plate and arrange the 3 1/2 roasted scallops in the shape of a fan. Garnish with the fennel greens.

MACADAMIA NUT SPRING ROLL WITH CANDIED GINGER

Steps:

• To make the macadamia nut filling, use a small saucepan over medium heat and combine the sugar and water, then bring to a boil and cook until it caramelizes to a nice amber color. Remove from heat and add the cream slowly. Return to heat and stir until sugar and cream are completely incorporated and smooth. Add butter, candied ginger, and chopped nuts, then allow to cool slightly. If mixture gets too firm, simply warm to make pliable.
• To assemble, place the 4 spring roll wrappers down on the table so 1 point is facing 6 o'clock. Divide the mixture evenly between the 4 wrappers. Fold the point facing 6 o'clock over the filling and continue to roll. Fold over the left side, and then the right side to seal the ends and continue to roll until a small triangle remains. Brush edge with water and press to seal the end. Fry in 360 degree F oil just to brown the skin. Cut in half and put aside.
• To make the brown sugar ice cream, begin by bringing the milk, heavy cream, split vanilla bean, and sugar to a boil. Combine yolks and karo syrup and stir. Pour half of the boiling liquid into the yolks and stir until combined. Add remaining liquid and put back on the heat and continue to stir until you reach a temperature of 180 degrees F. Strain and cool in an ice bath. Place in an ice cream freezer and freeze according to manufacturer's instructions.
• To make the pickled carambola, using a medium pot over medium high heat, combine vinegar, sugar, ginger, peppercorns, anise, vanilla, and saffron. Bring just to a boil, then remove from heat. Add carambola, and let steep for 5 minutes. Remove carambola with skimmer and cool. Cool liquid over an ice bath. Add cold carambola to cold syrup, cover, and keep refrigerated.
• To plate, place both spring rolls on a plate with a bowl of the pickled carambola and a bowl of brown sugar ice cream. Serve immediately.

CHILE ROASTED MACADAMIA NUTS

Steps:

• Heat oven to 300º.
• Toss nuts with oil, spread on a sheet pan and bake 25 minutes, until golden. Transfer to a bowl; toss nuts with chili powder and salt.
• Enjoy!

SAVORY MACADAMIA NUTS

Steps:

• Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
• Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
• Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes. Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.

SAUTEED WASHINGTON TROUT WITH MACADAMIA NUTS

Steps:

• Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes. Set aside.
• Dredge the trout in the flour.
• In a large nonstick skillet, heat the oil over medium heat. Sauté the trout for 6 minutes; turn and sauté the other side about 8 minutes.
• Remove the fish from the pan and keep warm.
• Put the shallots and wine into the hot pan and cook down for about 2 minutes. Stir in the parsley, butter, and nuts. Season with salt and pepper. Pour over the trout and serve.