Trader Vic's Polynesian Snowball
It’s so simple that you want to apologize for it, but don’t you dare. Trader Vic’s is a rather expensive restaurant, often located in luxury hotels, with great food and service. This has been on their menu for well more than 30 years - because it is good!
When I saw Vanilla Ice Cream and Sweetened Shredded Coconut on sale it was a no brainer. I had to post it, especially after I served this at a dinner party last week - I had to make seconds for everyone.
- 1 package sweetened shredded coconut
- Vanilla ice cream
- Hershey's chocolate sauce
Directions (per person)
- Scoop vanilla ice cream into a ball
- Roll ice cream ball in shredded coconut
- Place it on a chilled plate
- Pour Chocolate Sauce onto the plate around the snowball.
That’s it! I told you it stupidly simple. I usually use plain old Hershey’s Chocolate Syrup, maybe even the Special Dark Hershey’s. But with Chocolate chips, sugar and evaporated milk, you may want to try a richer homemade sauce.
Trader Frank’s Polynesian Banana Rama
Last night I finished dinner and was looking for what I could make for dessert. I was out of ice cream because my weekend guests finished it off to make Snowballs. So, as if I was on the TV cooking show Chopped, my basket was: Shredded Coconut, a Banana, and Hershey’s Chocolate Syrup. Duh, ya even need me to go on?
- Peel a banana
- Roll banana in coconut to coat
- Place on a plate put chocolate sauce around the banana
Now if you served Seared Scallops your total cooking time and prep for Scallops, salad, and Snowball dessert is what---5 to 6 minutes? That is crazier faster than the freaky fast delivery people and wayyyyy better.
Thai Banana Rama
As I was enjoying my Banana Rama I was thinking, “what if I didn’t have chocolate sauce?” Well from some culinary part of my brain welled up LIME. Squeeze some fresh lime over the coconut coated banana. Isn’t there an old song about that? “Put the lime on the coconut and eat it all up?”
By the way , oops I meant btw, you were probably wondering what I had for dinner last night--thank you for asking---I made a version of Parmesan Pork on Spaghetti Squash. Just made up the idea on the spot because that’s what I had on hand.
Parmesan Pork on a bed of Spaghetti Squash (with non gluten version)
While the spaghetti squash bakes in the oven (or you can split it half and nuke it until very tender), cut a slice of pork tenderloin and pound it thin. Dip the pork medallions in flour, into a beaten egg, and then into seasoned bread crumbs. Sautee in olive oil or canola oil.
Take seeds out of the cooked spaghetti squash. With a fork push the squash flesh around so it separates into to “noodles” (you already knew to do that, right.) Place some hot spaghetti squash on a oven safe casserole dish (I used a plate.) Turn on the broiler of the oven with the rack in the middle. Spoon just a little of your favorite pasta or marinara sauce over the squash. Place a cooked pork medallion on the squash, sprinkle with grated Parmesan Cheese or try Romano since it’s on sale this week. Spoon some more sauce over the pork, and then cover with Mozzarella cheese. Place in the oven under the broiler until the cheese melts and just starts to brown in spots.
Remove and serve. The more I ate it the more I liked it. With the squash it was very low carb, low glycemic index, and very healthy. Would I pay $25-$30 a plate at a restaurant, no. But it was a nice and quick (if you nuke the squash) weekend night meal.
Just had a thought, instead of putting in a plate and risking the broil heat breaking the plate, what make enough for two or three people in side the squash shell. Use the squash shell as the cooking vessel and serving dish. I’m just thinking out loud. I do not know if it will work.
To make it non-gluten skip the flour/egg/bread crumb things and just lightly sauté the pounded pork medallion in olive oil for a few minutes—in Italy that is called scalloped pork. Make the rest of the dish as above assuming that your brand of sauce is gluten free.
New in town - Garlic and Herb Eye of Round (Ready for the oven)
I like Eye of Round oven roasted medium rare. And Wohlner’s Oven Ready Garlic and Herb Coated Version really ramps of the flavor!!! Give it a try!!!
It’s extremely lean, so don’t over cook it! An internal temperature of about 133F is about right. (I hate to give cooking times, but in a 375F oven it might cook in about 35-45 minutes, maybe less maybe more depending on all the variables.) Let it rest about 8 to 10 minutes before slicing.
Eye of Round is sometimes called “mock tender” only because it resembles filet a little bit. It’s not tenderloin and not as tender so slice it thin--not those thick slices you do with tenderloin. Slicing it thin makes it taste more tender---maybe that’s why they call it mock tender?
Mike’s Wine Pairing with Wohlner’s Garlic and Herb Eye of Round:
- Mike suggests LZ Rioja, from the Rioja region of Spain f course. Mike didn’t say but its probably tempranillo grape with some grarancha for acidity, but don’t hold me to that detail. IMO, if Mike says it’s good it’s good.
- Most dry reds would work well. Chianti, Rhones, Syrah, Cab, Cab Blends, Barbara d Asti, etc.