Happy Holidays everyone! I'm all for the Cod recipe exchange. Here are mine...

Coconut Shrimp with Tamarind Sauce
For sauce (we didn't make this, but it sounds good!)
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
For shrimp
4 cups sweetened flaked coconut (10 oz)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined

Make sauce:
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.

Prepare shrimp:
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.

While oil is heating, coat shrimp: Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed. Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.

Serve shrimp with sauce.

Smoked Pork Chops with Peneapple Rosemary Sauce
Recipe makes 2, but we must have tripled it... Matt was the chef for this one, all I remember that the pineapple was a pain in the a**.

1 pineapple (labeled "extra sweet"), peeled (reserving rind), quartered, and cored
1/4 cup olive oil
1 sprig fresh rosemary
1 large garlic clove, smashed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
2 fully cooked smoked pork chops
1 rounded 1/4 teaspoon black pepper

Put aside 1/4 of pineapple for another use. Cut enough of remaineder into 1/4-inch dice to measure 1/2 cup and reserve the rest. Squeeze juice form reserved rind with your hands into a blender. Cut reserved pinapple into 1 inch chunks and puree with juice in blender at high speed until very smooth, about 1 imute. Pure puree into a dampened-cheesecloth-lined sieve set over a bowl. drain until you have 1 cup juicee, about 30 minutes (or just drive over to Pick 'n Save and buy a can of pineapple juice!!!).

Boil juice in a small skillet over moderateely high heat until reduced to about 1/4 cup, 10-14 minutes. Meanwhile, cook oil, rosemary sprig, and garlic in a small heavy saucepan over moderately low heat, stirring, until garlic is golden, 2-3 minutes. Discard rosemary and garlic and transfer 1 tablespoon oil to a 10-inch heavy skillet. Whisk remaining oil into reduced juice and stir in diced pineapple, lemon juice, and salt.

Pat chops dry, sprinkle with pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then saute chops, turning once, until browned and heated through, about 5 minutes. Transfer toa platter and keep warm. Discard fat from skillet, then add pineapple sauce and bring to a boil over moderate heat, scraping up any brown bits. Pour sauce over chops. EAT!