Deb Shinn's Famous Chocolate Sea Moss 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 Irish sea moss (use bleached white sea moss for best results)
  • 1 qt whole milk
  • 1 1/2 oz baking chocolate
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt (optional)

Directions:

  1. Rinse the sea moss 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, then cook sea moss in milk for 20 minutes in teh top (from the time the water is boiling).
  3. In a separate plan, melt the chocolate.
  4. Strain the sea moss/milk mixture when done, squeezing out all of the jelly from the seaweed. 
  5. Add the sugar, melted chocolate, vanilla, and salt to the jelly concentrate.  Stir well with an eggbeater or whisk.
  6. Pour pudding mixture into individual ramekins or cups.
  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.