Usually, when we talk about Macadamia Cooking Oil we find ourselves discussing the Health Benefits of the oil. High in monounsaturated fat, macadamia oil may well be the "healthiest” of all food oils.
But, there is another side to the story. Macadamia oil is an Excellent Cooking Oil for professional and home chefs!
• Our specialty macadamia oils come "Pre-Flavored". Use Kauai Herb with an equal amount of balsamic vinegar and a dash of Dijon mustard for a delightful salad dressing. Garlic Isle is excellent as a final drizzle on pasta. Pele's Fire adds a spicy touch to seafood and pork. Haleiwa Heat is ideal for stir fry. And then, there is Hawaii's Gold for all your general cooking tasks.
• The oil has a very High Smoke Point – 389°F. --- making it an ideal oil for sautéed and stir-fry dishes. And, the oil retains its delightful flavor.
• Stability! All oils have a birth, a youth, and they age. Macadamia oil because it is highly monounsaturated is very stable --- much more so than olive, canola, or other common cooking oils. You don't have to worry about "off" tastes.
• Versatile and Economical! Macadamia oil is an all purpose oil. You can use it for baking rolls and breads or as your primary oil for everything from omelets to ahi!
• It can be used in place of clarified butter - without the hassle! Saves lots of time and effort!
Oils of Aloha specialty macadamia oils are manufactured in Hawaii on the North Shore of Oahu. All of the macadamia nuts are sourced from the Big Island!
…….. and we are offering a 15% Discount on all of our 32 oz. Macadamia Oils for the month of July, 2009.
ALOHA GRILLED EGGPLANT
4 long Japanese eggplants, sliced lengthwise
Italian parsley, cilantro, fresh rosemary and fresh basil (quantity desired)
Salt and pepper to taste
2 to 3 cloves garlic, minced
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
(or one of the other specialty oils: Pele’s Fire, Kauai Heb, Garlic Isle)
Combine all of the ingredients in a zip-lock bag and toss to coat the eggplant. Marinate for at least 20 minutes. Grill or broil until eggplant is tender. Makes 4 to 6 servings.
Note: Works well with Portobello mushrooms, zucchini and red onions or a combination.
Contributed by Aileen Stewart
