carolina barbaque sauce

2 28 oz cans of crushed tomatoes

1 cup brown sugar

1 1/2 cup red wine vinegar

1 cup sweet white wine

1 Tbs cumin

1 Tbs curry powder

1 Tbs paprika

1 tbs Mrs Dash table blend

1 Tbs tarragon

1 Tbs fresh crushed garlic

1 box pectin



mix everything but the pectin together and simmer for 20 minutes. strain out solids and add pectin. bring sauce up to a boil for 5 min. at this point you can can the sauce or let it cool and freeze extra sauce.

cheese blintz

Coconut Pancakes
From Darlene Schmidt,http://thaifood.about.com
INGREDIENTS:
SERVES 2 (makes about 10 crepes)
1 can good-quality coconut milk (1 1/2 cups)
3 eggs
3/4 cup rice flour
pinch salt
1/4 cup sugar
1 tsp. coconut extract

PREPARATION:
Whisk the eggs in a mixing bowl. Add the coconut milk and sugar, stirring until sugar has dissolved.
Add the flour, salt and coconut flavoring. Whisk until batter is smooth.

Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces, plus a little up the sides of the pan.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter evenly.
Allow to cook at least 1 minute per side before trying to flip or disturb. Tip: Pancakes/crepes are ready to be flipped when edges are crisp and the underside has a little golden-brown coloring when you lift up one side slightly with a fork.
Flip the pancake and cook the other side 1 minute. Keep pancakes/crepes warm by placing them on a plate in a warm oven until you're finished cooking all the batter (or serve them up as you cook them).
Be sure to add a little oil to the pan before making each new pancake/crepe.

ok the rest is my recipe to turn crepes into blintz
Filling
1 cup cottage cheese
1 cup softened cream cheese
1/4 cup powdered sugar
1/4 teaspoon vanilla

mix ingredients together until smooth

spoon mixture onto crepes and layer in a baking dish and heat up in oven at 350 until cheese gets warm and gooey.

top with melted strawberry preserves

coconut pesto

This is a work in progress as soon as I have prefected I will let you Know

Ingredients
1 1/2 cups cilantro
2-5 garlic cloves
1/4 cup almonds
1/4 cup grated coconut
1/8 cup lemon juice
1/8 cup safflower oil or other favorite light oil(olive oil would be to heavy of a flavor)
Directions
1 Mix everything together in food processor except the oil and lemon.
2 Once everything is mixed well, drizzle with lemon and oil.
3 Mix until well blended.
4 Serve on pasta or just about anything that needs a pick me up.
5 Will keep in refrigerator for 2-3 days.

Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce

Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce Recipe courtesy Cheryl Smith (www.foodtv.com)
Show: Cooking Live
Episode: Winter Getaways: Jamaica


4 (1 1/2-inch thick) pork chops
Salt and pepper, to taste
1/4 cup peanut oil
4 to 6 tablespoons unsalted butter
1 1/2 cups pineapple, medium dice
2 tablespoons brown sugar
2 tablespoons shallots, minced
1/2 cup coconut rum
1 cups chicken stock
2 tablespoons cilantro, chopped
1 teaspoon garlic, chopped
1 to 2 tablespoons fresh lime juice
1 small tomato, seeded and diced fine
Hot pepper sauce, to taste

Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro


another recipe that is not mine nor have i altered but it looked like fun to try

coconut mango salsa

1 canned mango, diced
1/4 cup finely chopped red onion
2 small tomatoes diced
1 avocado chopped
1/4 cup flaked coconut
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro

Combine mango, onion, coconut, tomato, avocado, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

Pineapple Coconut Bars

I saw this in Paula Deen's magazine. They look delicious. I have adapted it to be gf but have not tried to make it. I just thought it looked like an intresting dessert to try for coconut week on the menu swap.

Ingredients
• 3 1/2 cups my adapted bob red mills panckake mix (see note below)
• 1 cup sweetened flaked coconut
• 1 cup firmly packed brown sugar
• 1 cup butter, divided
• 1 cup sugar
• 3 large eggs
• 1(20ounce)can crushed pineapple, drained
• toasted flaked coconut, garnish
Directions
1 Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
2 In large bowl, combine 2 1/2 cups pancake mix, coconut, and brown sugar
3 Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly.
4 Reserve 1 cup crumb mixture for topping.
5 Press remaining crumb mixture evenly into bottom of prepared pan.
6 Bake for 10 minutes.
7 In medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy.
8 Add eggs, one at a time, beating well after each addition.
9 Gradually beat in remaining 1 cup flour.
10 Stir in pineapple.
11 Spread mixture evenly over baked layer.
12 Sprinkle evenly with reserved crumb mixture.
13 Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
14 Let cool completely before cutting into squares.
15 Garnish with toasted flaked coconut, if desired


note: I mix one package of bob red mills pancake mix with 1/2 cup powdered milk, 1/2 cup almond meal, and 1/2 box of pectin. I think pamelas baking mix would work nice but since I dont have it available to me I adapted what I had.

Ok I made these and very tastey. The only thing I would change is the amoint of butter in the recipe. I found it a little to heavy but very yummy, a definite make again recipe.

Coconut-Brown Sugar Pork Ribs

Coconut-Brown Sugar Pork Ribs

RECIPE BY: EdsGirlAngie on recipezaar.com

With the flavors of coconut, brown sugar, soy sauce and cilantro (and plenty of shallots and garlic), this is an unusual pork rib sauce. It truly stars on the grill, but the oven method is delicious also, as well as broiling. Prep time includes marinating overnight.

Ingredients
• 2 1/2 lbs pork ribs(baby back or country-style)
Marinade/Sauce
• 1/2 cup canned unsweetened coconut milk
• 4 tablespoons chopped cilantro
• 4 tablespoons brown sugar
• 2 large shallots, minced
• 2 tablespoons soy sauce or tamari soy sauce
• 2 cloves garlic, minced
• 3/4 teaspoon allspice
• 1/2 teaspoon salt(or to taste)
Directions
1 Place ribs in steamer rack; add two sliced garlic cloves to water below and steam ribs for 25 minutes.
2 Let cool slightly.
3 Combine marinade/sauce ingredients.
4 Pour into an oblong baking dish, place ribs in dish, turn to coat thoroughly and marinate in refrigerator, covered, overnight.
5 The next day, pour off marinade/sauce into a small saucepan.
6 Preheat oven to 450 degrees F; cook ribs, uncovered, for 10 minutes per side.
7 Reduce heat to 325 degrees F, cover ribs with foil, and return to oven for another 30 minutes or until meat is no longer pink inside (cook time depends on which type of ribs are used).
8 Sprinkle with salt, if you wish.
9 Alternatively, these ribs can be grilled (and are awesome).
10 The extra marinade/sauce can be boiled for a minute or two and served on the side with the ribs.


i copyied this recipe word for word but will be using it on babyback ribs and i will be omiting the allspice as i dont care for its flavor

coconut risotto

Ingredients
• 3 tablespoons vegetable oil
• 1 cup finely chopped onions
• 2 cups extra aborio rice
• 2 cups chicken stock or vegetable broth mixed with one cup coconut milk
• 1/3 cup grated coconut
• 1 teaspoon salt
• fresh ground black pepper, to taste
Directions
1 Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
2 Add the rice and stir to coat with oil for 2 minutes. Pour in 1 cup of the chicken stock, then the remaining ingredients. Bring to a boil and lower heat to a simmer.
3 Simmer adding stock 1 cup at a time as it is absorbed until all the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes.

chicken strips

Ingredients
• 3/4 cup almond meal
• 2 cups flaked coconut
• 1/2 cup cornstarch
• 2 eggs
• 1 lb boneless skinless chicken breasts, cut into strips
• vegetable oil(for frying)
Directions
1 Combine almond meal with coconut in a pie plate or bowl.
2 Place starch in another pie plate or bowl.
3 Lightly beat eggs in another pie plate.
4 Dip chicken pieces in starch to coat lightly, shaking off excess, then in eggs, in starch again and back into egg then into coconut mixture.
5 Pour oil into a large skillet to a depth of 1 inch. Heat oil over medium heat until it registers 350 F on thermometer.
6 Fry 4 to 6 minutes or until golden and thourghly cooked, turning once; adjust heat as needed to prevent coating from burning.
7 Transfer chicken to paper toweling to drain.
8 Keep hot in a warm oven.
9 Repeat with remaining chicken.

adapted from recipes found on recipezaar.com for coconut chicken