Sweet & Spicy Hazelnuts

Makes 3 cups.

We found this recipe in a book by NW cookbook author Kathy Casey and now it is one of Charlie's "regular" specialties.

1# raw hazelnuts (about 3 cups)
1 egg white
1 Tbsp water
1/3 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp kosher salt
1/2 tsp cayenne pepper

Preheat oven to 350°F. Spread the nuts on a large, rimmed baking sheet and bake for about 6 to 8 minutes or until they are lightly roasted and the skin is starting to come off. Remove from the oven and let cool. With a clean, non-fuzzy dish towel, rub the skins off the nuts. Reserve the baking sheet.

Meanwhile, reduce the oven heat to 250°F. In a medium bowl, whisk the egg white and water until foamy. Add the haelnuts and toss to coat well. Transfer the nuts to a sieve, shake, and then drain for at least 2 minutes. Mix all remaining ingredients in a large bowl. Add the drained nuts and toss to coat thoroughly.

On the baking sheet, spread the nuts out in a single layer. Bake for 30 minutes. Stir with a spatula, spread the nus out again and bake 25 to 30 minutes longer, or until the nuts are dry.

Loosen the nuts from the baking sheet, then let them cool to room temperature on the sheet. Be sure to let the nuts cool completely and become crisp before putting them away. They can be stored for up to 1 month in an airtight container.

Grilled Scallops with Coconut Curry Sauce

1 cup orange juice or bottled mango nectar
3 Tbsp chopped fresh basil
1# sea scallops or 1# bay scallops
Coconut Curry Sauce

Combine juice/nectar and basil in a large bowl, add scallops, tossing to coat. Cover and chill 1 hour.

Remove scallops; discard marinade. Grill, with lid closed, over medium-high heat, 6-7 minutes on each side or until done. Do not over cook. If using bay scallops toss them in a grilling basket that has been sprayed with olive oil or brushed with coconut oil to grill. Serve with Coconut Curry Sauce, below. (I put the scallops right in the sauce to serve.) I like to serve on a bed of Forbidden/Japonica/Black rice. The nutty flavor of the rice and the dark color are nice compliments to the curried scallops. Makes 8-10 appetizer servings or 4-5 entree servings.

Coconut Curry Sauce
1 cup coconut milk
1 Tbsp curry powder
1/4 tsp salt
1/4 tsp dried crushed red pepper
1 Tbsp chopped fresh basil
2 tsp fresh lime juice

Combine coconut milk and curry powder in a small saucepan, and cook 4 minutes. Add salt, red pepper, and basil. Cook 1 more minute. Remove from heat and stir in lime juice. Makes 1 cup.

Coconut Ginger Rice

1 (14 oz) can unsweetened coconut milk (not water or cream)
2 1/4 cups water
2 cups jasmine or Basmati rice
4 slices fresh, peeled giner
Garnish: chopped fresh parsley or cilantro

Combine coconut milk and 2 1/4 cups water in a heavy saucepan. Stir in rice and ginger. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat and fluff with a fork; cover and let stand 5 minutes. Remove ginger before serving. 4-6 servings.

Mango Glazed Salmon

2 Tbsp. soy sauce
1 Tbsp. minced fresh ginger
1 (3-inch) cinnamon stick
1 star anise
1 tsp rice vinegar
10 oz bottled mango nectar
6 (6 oz) salmon fillets, about 1" thick

Sir together first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 3/4 cup. Pour mango mixture thru wire mesh strainer; discard solids. Return mango mixture to saucepan; keep warm.

Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5" from heat for 5 minutes. Brush fish with 1/3 cup mango glaze. Broil 3 more minutes or until fish flakes with a fork. Spoon remaining mango mixture evenly over fish. You can grill the salmon instead of broiling. Yields 6 servings.

This is really good served with Coconut Ginger Rice