Fried Colby Cheese Rolled In Coconut Recipes

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

FRIED CHEESE WITH PURPLE PRIDE SAUCE

Steps:

• Heat the peanut oil in a deep-fryer or heavy-bottomed pot to 375 degrees F.
• Cut the mozzarella into 1/2 by 1/2 by 2-inch strips and wrap them with prosciutto. Mix the flour, garlic powder, onion powder and paprika together in a bowl. Add the buttermilk and egg and whisk until combined. In a shallow bowl, combine the panko and finely shredded Parmesan.
• Insert skewers into the mozzarella, dip them into the batter, then coat them with the panko mixture.
• Deep-fry, in batches if necessary, until golden brown, approximately 2 minutes. Transfer the mozzarella to a serving platter.
• Combine all of the dipping sauce ingredients, except the blackberries, in a medium bowl. Mash the blackberries through a metal strainer to remove the seeds.
• Mix the blackberry juice into the dipping sauce and serve with the cheese sticks.

FRIED COLBY CHEESE ROLLED IN COCONUT

Steps:

• To make tempura batter, mix the flour, cornstarch, and baking powder in a large bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper.
• Heat canola oil to 375 degrees F in a deep fryer. Spread coconut on a utility platter. Place slices of cheese on a slotted spoon and ladle tempura batter over. Deep-fry in the basket of a deep-fryer until golden brown, briefly drain then transfer to the plate of coconut so that the coconut will stick to the surface while the batter is freshly fried and still hot.
• Serve with small skewers or cocktail toothpicks.

"SOUP TO NUTS" COCONUT SOUP WITH CARAMELIZED NUTS

Steps:

• Nuts:
• Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown.
• Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside.
• Soup:
• Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through.
• Place in serving bowls and garnish with caramelized nuts and chopped mint.

COCONUT CURRY CHICKEN BALLS

Steps:

• Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
• Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.

STIR-FRIED BROCCOLI WITH COCONUT

Steps:

• Heat the oil in a large wok or saucepan set over a medium heat. Toss in the mustard seeds followed by the curry leaves (if you are using dried curry leaves add them later on with the broccoli) and chilli flakes. Swirl everything around until the leaves stop spluttering, then add the onions and ginger and fry for 3-4 mins over a high heat.
• Stir in the broccoli (and dried curry leaves if using) and continue frying over a high heat until just tender, stirring all the time. Scatter over the coconut (if you are using desiccated coconut, soak it in hot water for 5 mins before tipping into a sieve, draining away any liquid, and adding to the pan at the end of cooking), stir to mix and sharpen with the lime juice.

CRISP STUFFED CHICKEN CUTLETS

Steps:

• Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
• Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
• Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
• Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.