Being Sunday, tonight was our night to try something new (though our General Tsao dinner on Thursday certainly fell in that category, too). Dan flipped through his favorite cookbook, and found a couple recipes he wanted to try.
The first was Shrimp Moloka'i, which are marinated shrimp coated in sesame seeds and fried. The second was 'Ono Sweet Potatoes, which is a side made of sweet potatoes, bananas, brown sugar, corn flakes, and macadamia nuts. In the Hawaiian language, 'Ono means 'Delicious'. Despite some confusion on my part (I put too much butter in the pan when I fried the shrimp, which caused most of the sesame seeds to fall off), both dishes turned out good. Next time, I need to remember to leave a little time for the sweet potatoes too cool off, though. The shrimp might've had a little spice, but the yams were just plain hot!
Shrimp Moloka'i
2 lbs raw shrimp
1 cup pineapple juice
1 cup sherry
3 Tbspn lemon juice
1 clove garlic, crushed
6 peppercorns
1 whole bay leaf
Hot pepper sauce to taste
1 stick butter, melted
Sesame seeds
Shell & devein shrimp. Place in a bowl together with a mixture of all the ingredients except the butter and sesame seeds. Marinate for 2-3 hours. Strain shrimp, reserving the liquid, and brush with melted butter. Roll shrimp in sesame seeds and cook lightly in a lightly buttered pan until they turn pink. Boil remaining marinade liquid for 10 minutes to reduce it, then strain and use as a dip for the shrimp.
'Ono Sweet Potatoes
1 (24 oz) can sweet potatoes or yams, drained
3 ripe bananas
1 tspn cinnamon
1/2 tspn salt
Brown Sugar
1/4 cup macadamia nuts bits
1/4 cup crushed cornflakes
1/4 cup butter, melted
Preheat oven to 350. Mash sweet potatoes and bananas with cinnamon and salt. Place in a baking dish. Top with a thin layer of brown sugar. Mix nuts and cornflakes. Spread over brown sugar. Pour melted butter over the top. Bake for 45-50 minutes. Serves 4-6.
(Both recipes from 'Best of the Best from Hawaii Cookbook'.)
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