Coconut Rice

Shown here with grilled Ahi Tuna steak, this rice is good with many additions - as long as they taste good with coconut. I'm thinking Mango and other tropical fruits mixed with whatever you wish.

INGREDIENTS
1    cup Arborio rice
1    cup water
1    cup unsweetened coconut milk
2    tablespoons dried ginger powder
½   teaspoon salt  

METHOD

In a medium sauce pan over medium-high heat, add the water and coconut milk and bring to a boil. Add the rice, ginger and salt; stir it around and bring back to a boil. Cover and lower the heat to low and cook for 18 to 20 minute or until all the liquid has been absorbed. Remove from the heat and serve. Will make 2 to 3 servings.

 

Asiago Cheese Straws

INGREDIENTS
1          egg
1          tablespoon water
1          package of croissant pastry
¾         cup freshly grated Asiago cheese, divided
            flour and olive oil

METHOD
Preheat the oven to 325 degrees. Beat the egg and water together with a whisk until well blended. Reserve. Grease a baking sheet with olive oil. Set aside.

Unfold the pastry onto a lightly floured surface. Use two portions of the croissant dough and press the serrations together to form a solid rectangle. Roll each into large rectangle.

Brush each part of the dough lightly with the egg and water mixture and spread ¼ cup of cheese over one of the pastry pieces. Place the other part, egg side down, over the cheese and roll them lightly with a rolling pin to seal them together. Cut into 1/2 inch wide strips, then to two inch lengths, twist each strip, and place on the greased baking sheet. Bake 8 to 10 minutes or until golden brown. Serve warm or at room temperature.

Continue with the remaining dough in the same manner.