Episode 10 : Coconut Husking

Bob is strong, but does he have the strength to husk the bark off a bundle of coconuts in seconds – with his bare hands? He had better to compete in the 13th Annual Coconut Festival. Bob trains by learning the proper technique of removing the husk from his Polynesian teacher, a master at all things coconut. With his freshly cracked coconuts, he will travel to the island of Kauai to discover the many uses of this delicious nut, from making coconut milk to creating haupia, a traditional Hawaiian coconut pudding used in luau. Will his love of coconuts help him endure this challenging competition?

Recipes:

Ceviche

Courtesy of Chef Ikaika Manaku, Shells Restaurant, Sheraton Kauai

Ingredients:

Ceviche

4oz Kamapachi Slice thin (Amber Jack)
.5oz Soft Coconut meat (minced)
1oz Fresh Coconut Milk
.5oz Ginger (minced)
.25oz Cilantro (chiffonade)
1 Lime (juiced)
Salt and Pepper to taste

Crisp Banana Chip

3pc Green Banana (peeled and sliced thin)
1qt Oil for frying
.5oz Togarashi pepper
Salt to taste

Avocado

1 Avocado (Small Dice)
1 Lime (juiced)
Salt and Pepper to Taste

Method:

1. Combine all the ingredients for Ceviche together.
2. Fry up the banana chips with togarashi pepper and salt to taste
3. Serve both with the avocado lime combination