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.

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

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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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