Macadamia Crusted Salmon over Coconut Rice w/ Pineapple Compote

2 cups water
1/4 cup crushed pineapple
3/4 cup, divided pina colada mixer
salt and pepper
4 Salmon Fillets
Pina Colada Mixer
Honey
24 chunks fresh cut pineapple
1 Tablespoon paprika
2 Tablespoons Extra Virgin Olive Oil
1 cup Sweetened coconut flakes

1. Place coconut flakes on sheetpan and toast in 350* oven until browned. About 4-5 minutes.
2. Mix pineapple chunks, paprika, and olive oil. Set aside.
3. Bring water, pineapple, and 1/4 cup pina colada mixer to boil, stir in rice. Return to boil for 5 minutes. Cover and reduce heat to low for 20 minutes.
4. Place Salmon fillets in baking dish. Add enough pina colada mixer to cover bottom of pan. Drizzle honey over fillets. and place in 350* oven for 7 minutes. Remove, coat tops of salmon with nuts and drizzle more honey. Return to oven for 3 minutes or until nuts are browned and sauce bubbles.
5. Divide rice between 4 plates, place a Salmon Fillet on each. Place 6 chunks of pineapple on the side of the salmon. Sprinkle with toasted coconut. Enjoy!

Cammack's Roasted Chicken

Serves 3-4

Preheat the oven to 500*
3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
Kosher salt (about 1 ½ tbsp)
Fresh Ground Pepper
6 Garlic cloves, roughly chopped
1 lemon, halved
2 fresh bay leaves
2 tablespoons Dried Tarragon
2 tablespoons olive oil
4 tablespoons unsalted butter, at room temperature
1 cup chicken stock
1 cup dry white wine

In a small bowl, combine the olive oil, butter and tarragon.
In a 9 by 13-inch roasting pan; add the carrots, celery and onions.
Season the chicken both inside and out with the kosher salt and pepper. Squeeze the lemon halves over the chicken and place the inside the cavity. Place the bay leaves inside the cavity. Using your hand go between the skin and the breast. Place tablespoon of butter mixture under the skin and rub until evenly distributed. Add chopped garlic to butter mixture and rub chicken inside and out and place in the roasting pan.
Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
Pour off excess fat from pan and return to heat. Whisk in chicken stock and white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

Equipment
Chef's Knife
Measuring Spoons
Measuring Cups
Roasting Pan
Mixing Bowl
Whisk
Skills Applied
Chopping
Roasting
Deglazing