TASTE
Fresh coconut adds distinctive flavors
| • | Take a crack at a coconut |
By Wanda A. Adams
Advertiser Food Editor
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When James Sutherland of Wahiawa uses coconut, it has to be fresh. One of his favorite uses is the Tahitian classic, poisson cru — raw fish "cooked" in lime juice and tossed with fresh vegetables and coconut milk.
JAMES SUTHERLAND'S POISSON CRU
Place fish in bowl and pour lime juice over. Refrigerate and allow to marinate at least four hours, until fish is "cooked" by the juice.
Chop vegetables and combine with fish. Sprinkle with salt and pour coconut milk over. Stir to combine; refrigerate one hour to allow flavors to blend.
Makes 4 servings.
Per serving (assumes 1/8 teaspoon salt): 280 calories, 15 g fat, 11 g saturated fat, 45 mg cholesterol, 200 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g sugar, 24 g protein
These cookies are so much a part of James Sutherland's cooking repertoire that he can rattle off the recipe without looking it up. He saves trouble by making these into one gigantic bar in a jelly roll pan. And he mixes and matches ingredients, sometimes substituting Craisins for part of the coconut and using various kinds of chopped nuts. You could even use butterscotch chips instead of chocolate.
JAMES' ANY-KINE COCONUT BARS
In a very large bowl, cream together butter and sugars. Beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda and salt to combine. Stir flour mixture into butter-egg mixture. Gradually begin working in nuts, coconut, oats and chocolate chips.
Spread the dough in a 12-by-17-inch, rimmed baking pan. Bake at 350 degrees for 30 minutes, until golden brown and cooked through. Cut into bars.
Makes 48 2-by-2-inch bars.
Per serving (1 bar): 170 calories, 10 g fat, 5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g sugar, 3 g protein
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
