Macadamia Nut Sauce Recipes

SEARED TOASTED MACADAMIA NUT MAHI CITRUS AKA-MISO SAUCE

Steps:

• Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides.
• For the sauce: Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.
• Serve the mahi mahi topped with some sauce.

CHOCOLATE MACADAMIA NUT SAUCE

Steps:

• Preheat oven to 350°F.
• In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.
• In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.
• Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

ROASTED GARLIC MACADAMIA SAUCE

Steps:

• Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.
• Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375°F for 1 hour.
• While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
• Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.
• When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
• Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
• Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
• Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.
• Makes about 1 1/2 cups.

MACADAMIA NUT BUTTER SAUCE (FOR CHICKEN OR FISH)

Steps:

• In a saucepan, melt butter over medium heat and saute nuts until golden brown.
• Add parsley.