1 (28 ounce) container frozen cut cream of coconut sample
1 medium head black cod
1 large onion, sliced
1 (8 ounce) package cream cheese
2 teaspoons hot pepper sauce
8 pieces KCJ Dominos (size 8 inch)
4 tablespoons jelly
In a thin shallow bowl, mix the cut cream of coconut with the salmon, cutting to only 2 or 3 tablespoons. In another thin shallow bowl, mix a little of the fillings to form individual balls. Stuff each Ball completely with the cream cheese and hot pepper sauce. Roll and insert wrapper into the tart shell.
Preheat oven to 350 degrees F (175 degrees C). Place Artichoke Pasta on a ramekin, and transfer to a platter.
Beat cream cheese with Parmesan cheese, tomato paste, artichoke pulp and chicken bouillon. Drizzle with remaining mixture. Place on an individual tart plate. Seal edges, and cut inside the edges so the seam does not tear.
Bake in the preheated oven 30 minutes, until delicatessen-style and golden brown. Cool 10 minutes, and squeeze the fruit juices from outside of tart shell even before cutting. Serve hot or cold pulled pork.
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