Deb Shinn's Famous White Sea Moss Chocolate Pudding

This recipe comes to us via our intern Dana Colihan and was a great addition to our Marine Ecology programming!  Students were welcomed into the Hurricane Island kitchen by our chef Eric Howton and got to whip up their own seaweed treat.  Sea moss has a gelatinous texture that can add additional nutrients to a favorite dessert! Sea Moss is almost tasteless and can get kiddo’s and picky eaters alike to consume some extra protein, iodine, potassium, vitamins C & B, amino acids, iron, magnesium and more!

Ingredients:

  • Handful of white sea moss/Irish moss (rinsed well, remove any biofouling/creatures)
  • 1 qt whole milk
  • 1 1/2 oz baking chocholate
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt (optional)

Directions:

  1. Rinse the sea moss really well and remove any creatures that may have hitched a ride back to your kitchen!
  2. Boil water in the base of a double boiler and then add milk.
  3. Melt chocolate separately while waiting for milk to heat to boiling.
  4. Once milk is at the boiling point, add sugar, melted chocolate, vanilla, and salt and stir well with an eggbeater or whisk.
  5. Remove from heat when fully combined and all sugar is dissolved.
  6. Pour pudding mixture into individual ramekins or cups and cover with plastic wrap.
  7. Let cups rest in refrigerator for several hours then serve (preferably with whipped cream)!        

 

Micah's Peanut Noodles

Our wonderful 2015 chef, Micah Conkling, was a master at coming up with vegetarian/vegan dishes that pleased everyone.... other than the one girl who famously asked "where's the meat?" when faced with his menu the first night of her program....she came around by the end of the week.  Micah had to leave us to teach in the Bahama's (poor guy!) and we all suffered extreme withdrawal from missing him AND his recipes.  The first one that we finally pleaded with him to send us was his peanut noodles, which he was quick to credit to his brother James for giving him the inspiration for the recipe.

Ingredients:

  • 3 tbsp. sesame oil
  • 3 tbsp. canola oil 
  • 1 large cabbage, shredded
  • 1/4 c. cornmeal
  • 1/2 c. tamari
  • 2 tbsp. red pepper flakes
  • 1 tbsp. ground ginger
  • 1 tbsp. brown sugar
  • 3 c. broccoli, cut into small pieces
  • 3/4 c. crunchy peanut butter
  • 2 cans coconut milk
  • 2 packages rice noodles, 1 tbsp. salt, and 1 tbsp. sesame oil

Directions:

  1. Saute the cabbage in the oils in a large skillet, adding the cornmeal, tamari, red pepper flakes, ginger, and sugar after the cabbage begins to soften.
  2. Add the broccoli after a few more minutes.
  3. Stir in the peanut butter and coconut milk, then remove from heat after all the ingredients have been incorporated.
  4. In a large pot, cook the noodles according to the package directions with the salt and sesame oil.
  5. Combine the peanut sauce with the noodles.