Big Island Goat Cheese

22 May

Spring is stirring some island yearnings. Although Tommy Bahama’s take on “Floribbean” tastes are more Palm Beach than Palm Desert, we stubbornly associate this with our southern California visits to the restaurant’s roof top patio.

UPDATE: We just busted this out, but used chunks of mango to make hors’ doeurvre-size bites. Behold:

BIG ISLAND GOAT CHEESE
Warm macadamia nut encrusted goat cheese served with mango salsa, flatbread and a sweet soy glaze.

Toast chopped nuts. When cooled, roll goat cheese (rolled into marbles or patted into patties) in nuts to coat. Serve drizzled with reduced soy glaze or President’s Choice balsamic glaze.

macadamia-crusted-goat-cheese.img.jpg

MACADAMIA-CRUSTED GOAT CHEESE

Makes: 8 servings

10 oz/280 g Laura Chenel’s Chèvre goat cheese
½ cup/65 g roasted macadamia nuts, chopped roughly
½ cup/120 ml clarified butter, melted
8 oz/230 g Mango Salsa (see recipe below)
½ cup/120 ml Sweet Soy Glaze (see recipe below)

Shape goat cheese into 4 equal balls. Roll each ball in macadamia nuts.

Flatten each ball into a puck, 2½ in/65 mm wide by ¾ in/20 mm tall. Then coat each puck again with macadamia nuts in newly exposed surface areas.

Preheat a nonstick sauté pan on medium heat. Add clarified butter. Add goat cheese and cook for 90 seconds on each side.

Place Mango Salsa on plate, then top with warm goat cheese.

Drizzle with Sweet Soy Glaze.

Tip: When cooking, don’t move pucks until you’re ready to flip them — otherwise they’re liable to fall apart.

 

MANGO SALSA

Makes: About 2 cups/455 ml

1½ cup/250 g mango, diced ¼ in/6 mm
½ Tbsp jalapeño, deveined, deseeded, minced
2 Tbsp green onions, bias cut ¼ in/6 mm
3 Tbsp red bell pepper, diced ¼ in/6 mm
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp black pepper, coarse ground

Fold all ingredients together.

 

We’re thinking this Tommy Bahama rub recipe would make a great coating for fish tacos or barbecued chicken for grilled quesadillas/pizza with gooey jack cheese and chunks of sweet mango or ripe peach.

Here is the restaurant’s rub recipe:
FLORRIBEAN RUB
1 Tbsp ground cinnamon
1 Tbsp ground cumin
1 Tbsp chile powder
1 Tbsp curry powder
½ Tbsp ground cayenne pepper
1 Tbsp black pepper
2 Tbsp kosher salt
½ Tbsp allspice

One Response to “Big Island Goat Cheese”

Trackbacks/Pingbacks

  1. Splendor in the Grass « Saucy Cherie - July 25, 2011

    […] Cups in crystal glasses, vintage biscuit tins and proper silver, we finally got around to those Tommy Bahama-inspired macadamia nut encrusted goat cheese balls drizzled with a sweet soy glaze (Trader Joe’s Island […]

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