Samoan Coconut Rolls

Samoan Coconut Rolls

(Homemade Rolls )

• In a small bowl combine:
• 2 Tbsp yeast
• 1 Tbsp sugar
• 1 cup warm water
In a large bowl combine:
• 2 cups scalded milk (microwave for 3 min,)
• 1 cup butter
• 1 Tbsp salt
• 1 cup sugar
• 2 eggs
You will also need:
• 8 to 10 cups of flour

Instructions

• Beat the ingredients in the large bowl with an electric mixer for 1 minute. Add the yeast mixture in the small bowl. Stir in the 8 to 10 cups of flour 1 cup at a time. You will know you have enough flour when the dough pulls away from the sides of the bowl, it should still be sticky. Pour some more flour onto a flat clean surface and knead into a soft dough, adding flour as needed.
• Cover the dough and let it rest for 10 minutes.
• Knead again then place into a bowl sprayed with cooking spray. Cover and raise for 1 hour.
• Punch down the dough and let raise 10 more minutes.
• Roll out dough, and break off sections to form into small rolls. They should be about half the size you would like your finished roll to be. 
• Place rolls in a pan or cookie sheet and raise again for about 15 to 20 minutes. They shouldn't be touching before raising, but should be after raising.
• Bake at 375 degrees for 10 to 12 minutes.

• Ingredients: 12-20 frozen dinner rolls, depending on size (see note above for homemade rolls), 1 (10 oz.) can coconut mil, 1 c. sugar

Instructions

• Coat a 9x13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
• Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap). 
• Allow to rise until doubled in size. 
• Pre-heat oven to 350-degrees.
• In a bowl, combine coconut milk and sugar and whisk until sugar is dissolved.
• Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.
• Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
• The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

Newt's Surf Co. 

www.newtssurfco.com

Clambake

Clambake

Ingredients: 1 750-milliliter bottle dry white wine, 2 1/2 pounds small new potatoes, about 1' in diameter, 8 live lobsters, about 1 1/4 pounds each, 8 large eggs, 8 ears of corn, husked, halved, 4 celery stalks, cut diagonally into 1/2' pieces, 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2' pieces, 2 lemons, quartered, sliced, 1 orange, quartered, sliced, 1 head of garlic, cloves separated, 1 large bunch thyme, 4 pounds littleneck, Manila, or steamer clams, scrubbed, 2 pounds mussels (scrubbed, debearded), Chile-Thyme Spice Mix (click for recipe), 1 cup (2 sticks) salted butter, melted

Directions:  Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready. 

Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.

Newt's Surf Co. 

www.newtssurfco.com

Surfer's Ceviche

Surfer's Ceviche

Ingredients: 1 pound raw shrimp (21-25 per pound), peeled and deveined, Juice of 2 lemons, Juice of 2 limes, Juice of 2 oranges, 1/2 cup finely chopped red onion, 2 serrano chiles, seeded and finely chopped, 1 cup diced seeded tomato, 1 avocado, chopped into 1/2-inch pieces, 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish, 1/4 cup extra-virgin olive oil, 1/4 teaspoon kosher salt, 2 quarts water, 1/4 cup kosher salt

Directions: 

Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl . Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Newt's Surf Co. 

www.newtssurfco.com 

Shepard's Pie for Surfers

Shepherd’s Pie

Ingredients: 1 ½ lb. lean ground beef, 6-7 potatoes, 3 carrots chopped, 1 onion chopped, 1 clove minced garlic, 1 cup frozen corn, 1 cup frozen green beans, 1 cup frozen peas, 1 tbsp. tomato paste, 1 tsp. thyme, 6 tbsp. butter, ½ cup milk, 1 tsp. salt, 1 tsp. ground black pepper, 1 package beef gravy mix prepared as per instructions, 1 cup cheddar cheese shredded

Directions: Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain. Add butter, milk and mash; set aside. In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish. Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender. Add beans, corn and peas. Cook for about 8 minuntes(I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook. In the meantime prepare gravy mix as per instructions. When gravy is done add tomato paste and thyme. Stir gravy into vegetable mix, then stir in ground beef and pour in casserole dish. Top with mashed potato mix, cover and bake 350 degrees for 30 minutes. Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.

Newt's Surf Co.

www.newtssurfco.com

New England Clam Chowder & Sour Dough Bread

New England Clam Chowder & Sour Dough Bread

Ingredients: 1 Tbsp vegetable oil, 1 Tbsp. unsalted butter, 2 ribs of celery, 1 small onion, 3 medium potatoes, 6 sliced pre-cooked bacon, 1 clove garlic, 1/4 tsp. black pepper, 1/4 tsp. dried thyme leaves, 1/4 tsp. salt, 1/3 cup all-purpose flour, 3 (8 oz.) bottles of clam juice. 1 cup low or no-sodium chicken broth, 3 (6.5 oz.)  can chopped clams, 2 cups half and half.

Directions: Put a large pot or Dutch oven over medium-low heat. Add the oil. Cut the butter into pieces and add it to the oil. Finely chop the celery and add it to the pot. Increase heat to medium. Peel and chop the onion and add it to the pot. Stir. Use a fork to prick the potatoes in several places each. Put them on a microwave-safe plate and microwave on high power for 3 minutes. Flip and microwave until fork tender, 2-3 more minutes.

Meanwhile, chop up the bacon and add it to the celery and onions. Mince the garlic and add it along with the pepper, thyme and salt. Stir. Sprinkle with the flour. Stir. Drizzle in one half of one of the bottles of clam juice.  Stir well and then add the rest of the bottle. Repeat with the remaining to bottles, adding half a bottle at a time before stirring and continuing. Add the chicken broth. Increase heat to medium-high and bring up to a simmer while stirring often. When the potatoes are fork tender, wear oven mitts to protect your hands from the heat and chop them into 1/2 inch  cubes. Add the potatoes to the soup. Add the cans of chopped clams, along with their juice, to the soup. Stir and allow to cook for a minute. Stir in the half and half and heat through before serving. 

Find your local bakery and order a roll of fresh Sour Dough Bread!!!

Newt's Surf Co. 

www.newtssurfco.com

Turkey Avocado Burgers

Turkey Avocado Burgers

Ingredients: 1 pound ground turkey, 1 large ripe avocado - cut into chunks or gently mashed, 1 chopped clove of garlic, 1 tsp chili powder, ⅓ cup Panko crumbs, ½ tsp pepper and a pinch of salt. 

Directions:

Add all ingredients to a large bowl and toss gently. Shape into desired size patties and grill inside or out! Cook until the meat is properly cooked and serve on buns or protein style. 

Newt's Surf Co. 

www.newtssurfco.com 

Chicken Long(board) Rice: After a long day boarding this is what you want

Chicken Long(board) Rice

After a long day longboarding either in the water or on land, a bowl of Chicken long rice is always a nice way to relax. 

Ingredients: 2 pounds of skinless chicken thighs, salt, 10 ounces of “long rice” noodles (aka cellophane noodles), 2 garlic cloves (crushed), 2 tablespoons fresh minced ginger, 2 tablespoons of vegetable oil, 2 (14.5 ounce) cans of chicken broth, pinch of pepper, 2 to 4 green onions (chopped). 

Directions: 

Cut chicken thighs into small pieces or strips and sprinkle with salt. Soak rice noodles in cold water for 30 minutes and cut into smaller pieces. Heat vegetable oil in medium pot and sauté garlic and ginger. Add chicken and cook until the chicken is golden brown. Add chicken broth and bring into a boil. Turn to low heat and cook for 40 to 50 minutes. Add the rest f the ingredients and cook for another 3 to 5 minutes. Be careful not to overcook the long rice, and garnish with green onions. 

Newt's Surf Co.

www.newtssurfco.com

Chicken Katsu: Deep Fried Goodness

Chicken Katsu

Ingredients: 1 Egg, 1 cup of corn starch, 1/2 cup of water, 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of sesame oil, 2 pounds of skinless chicken, 2 cups of upper crust panko. 

Directions: 

Combine all the ingredients except chicken and panko then mix in a bowl until its like a paste. Marinate chicken for 10 minutes with the paste. Then coat with Upper Crust panko. Deep fry for 2-3 minutes or until golden brown. 

Newt's Surf Co. 

www.newtssurfco.com 

Spam Musubi: Hawaiian Surfers Snack

Spam Musubi

Ingredients: Vegetable oil, 3/4 cup of steam rice, 1 teaspoon of barbecue sauce (your choice), 1 piece of SPAM® (1 can of spam, can be sliced into 8 pieces), 1/2 sheet of nori (seaweed wrap). 

Directions:

Heat pan with oil and light pan-fry SPAM®. Put rice into musubi mold and then add barbecue sauce to top of rice. Place SPAM®  on top of rice. Wrap nori around rice and serve. 

Newt's Surf Co. 

www.newtssurfco.com