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Tropical Shortcake

½ cup fresh mango, diced
½ cup fresh white pineapple, cut into chunks
1-cup strawberries cut into chunks
2 tbsp. Sugar
1-½ cups flour
¾ tsp. Salt
4 tsp. Baking powder
½ tsp. Freshly grated lemon zest
1-cup heavy cream, whipped
1-cup sour cream
¼ cup cup light brown sugar, packed

In a bowl, toss the strawberries and mango with 1 tablespoon of the sugar and refrigerate until ready to serve. Check the mango for sweetness when dicing.  Preheat the oven to 400 degrees. In an electric mixer using the paddle, mix the flour, salt, remaining 1 tablespoon of sugar, baking powder and lemon zest. Mix in whipped cream until mixture is moistened and just forms a ball. Turn out on a lightly floured work surface and knead briefly to bring dough together.  Form the dough into a log. Using a rolling pin, roll out the log into a rectangle about 1 inch thick and 3 inches wide. Use a round ring to cut dough into circles. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on wire rack.
When ready to serve cut the biscuits in half horizontally. Place the bottoms on serving plates. Place a spoonful of fruit mixture with the syrup from the bowl on each. Top the fruit mixture with a dollop of sour cream and sprinkle with brown sugar. Place the top halves of the biscuits on top and serve immediately.     

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Island Style Eggs Benedict recipe

2 Tbsp. canola oil
1 Tbsp. butter
1 (4 oz.) mahi filet
1 cup cooked rice
2 cups raw spinach
1 tsp. Garlic, minced
1 cup Shiitake mushrooms, sliced
1 poached egg

In a medium pan, sear mahi filet 3-4 minutes on each side in oil and butter. Remove fish. In the same pan, sauté garlic, sliced Shiitake mushrooms and spinach. Layer rice, fish, spinach mix, poached egg and top with Shiitake mushroom cream sauce.

Shiitake Mushroom Cream Sauce:
1 Tbsp. Salad oil
1 cup sliced fresh Shiitake mushrooms (about ½ pound)
1-quart heavy cream
2 Tbsp. soy sauce
1 Tbsp. Oyster sauce
2 Tbsp. Cornstarch dissolved in 2 Tbsp. Water
Salt and pepper to taste

In a heavy pan, cook mushroom in oil until soft about 4 minutes. Add cream, soy sauce and oyster sauce. Bring to a boil and add cornstarch slurry. Add salt and pepper to taste, bring back to a boil and it is ready to serve!