My Recipe Journey: A Culinary Interpretation Through This Life I Lead

Anybody Planning on Celebrating #100 #H50 Tonight? I Say Let's Party!

2014-11-07T12:53:00.002-05:00

Well Here I am having a dilemma I haven't posted in quite awhile so what is a girl to do for the 100th episode maybe plan a viewing party with all her friends.. What do you guys think? Are you interested? So I thought I would find some of me favorite recipes and share them with you maybe we can just have a grand old time Friday night, sound like a plan or what...

Now no party would be complete unless we have some signature cocktails to get the party started.. Sure you might want to crack open a few beers, have a glass of wine but for the adventurous types (and I know who you are) here are just a few things to get the night started off right.

I hope that you all have some plans for this evening me, I going to throw a few things together mix a cocktail or two and maybe just kick back and enjoy some great times with some great people. Hopefully you might do the same and maybe just maybe there just might be something you might find for your viewing party pleasure.

Scorpion Bowl

12 oz. Orange juice

8 oz. Lemon juice

3 oz. Orgeat syrup

12 0z. Puerto Rico Rum

2 oz. Brandy

Blend with 4 cups crushed ice and pour into large (tiki) bowl.
Add ice cubes to fill. Garnish with a flower.

Naval Destroyer

1 oz Vodka
1 oz peach schnapps

Fill a glass with ice add vodka and schnapps fill with orange juice.

Blue Wave

2 oz apple schnapps
2 oz blue curacao liqueur
12 oz lemon lime soda

Add liquors to a cocktail shaker half-filled with ice. Shake and strain into an old-fashioned glass, top with soda, stir briefly and serve.

Navy Seal

1 part Southern Comfort

Couldn't help myself

1 part black raspberry schnapps

1 part peach schnapps

1 part 151 rum

1 part vodka

1 part cranberry juice

1 part Sweet & Sour

1 Cherry (optional)

Mix ingredients in a shaker, then pour into a shot glass.
Top off with a cherry if desired.

Sex On A Surfboard

1 oz. coconut rum

1/2 oz. Blue Curacao

1 oz. Peach Schnapps

1 oz. Ginger Ale

Ice cubes

Add Rum and Schnapps to glass and stir quickly. Then add ginger ale and several ice cubes until glass is nearly full.
Then slowly pour in Curacao and watch this cocktail turn blue like the waters of the south Pacific.

Classic Martini

1 part Gin
1 part Dry Vermouth

Combine in shaker over cracked ice, stir and strain into a cocktail glass.
Optionally, garnish with an olive or two or a twist.

Singapore Sling

2 parts Gin

1 part Cherry Brandy

1 part Grenadine Syrup

Soda water

Add the ingredients to your cocktail shaker with cubed ice and shake briskly for about 10 seconds.

Strain and pour into an ice filled Sling glass and top with Soda Water.

Classic Champagne Cocktail

1 glass champagne

Dash of Angostura bitters

Dash of Cognac

1 sugarcube (placed in bottom of the glass)

Drip Angostura Bitters on the sugar cube and place in the bottom of the glass.
Cover cube with Cognac, then top up with Champagne.

Parmesan-Stuffed Dates Wrapped in Bacon

18 (1- by 1/4-inch) sticks Parmigiano Reggiano
18 pitted dates
6 bacon slices, cut crosswise into thirds

Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a toothpick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.

Barbecue Pigs in a Blanket

32 cocktail franks
3 tablespoons barbecue sauce
1 tablespoon maple syrup
8 ounces refrigerated crescent dinner rolls

Saute wieners in barbecue sauce and maple syrup until heated through. Cool for 5 to 10 minutes.
Separate crescents into triangles. Cut each triangle into 4 wedges, making 4 very thin, long triangles. Wrap one triangle of dough around each cocktail weiner and pinch the ends to seal.
Arrange on ungreased baking sheets and bake at 350º until golden, about 10-12 minutes.

Black Olive Spread

1-10 oz can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil

Place olives, Parmesan cheese, and garlic (if using) in a food processor.
Add olive oil slowly while running. Process until smooth.

EGGPLANT CAVIAR

2 large eggplants
2 onions
1 small can tomato paste (or to taste)
Salt
Vinegar and sugar to taste

Take 2 large eggplants, puncture them with a fork in several places so that they will not burst open when baked.
Place them in the oven at 350° and bake until soft.
Then peel and chop.
Chop onions and fry in oil, mix with masked eggplant add tomato paste, salt, a little vinegar and sugar to taste. Cook 10 to 15 minutes. Use as spread.

BARBECUED SPAM KABOBS

1/4 c Minced onion

2 tb Cooking oil

6 oz tomato juice

1 tbsp brown sugar

1 tbsp cider vinegar

1/4 tsp cayenne pepper

4 sm Red potatoes; cut in half

1 lg Green bell pepper

2 sm Onions

1- 12 oz can Spam; cubed*

8 Mushrooms

In small saucepan, saute onion in oil until transparent. Add tomato juice, brown sugar, vinegar, and cayenne; bring to a boil. Lower heat and simmer sauce, uncovered, 10 minutes.
Wash potatoes (leaving skins on), cook in small amount boiling salted water until tender, then drain. Seed and cut green pepper into 16 pieces. Cut each onion into 4 wedges.
Alternate potato, green pepper, Spam, mushrooms, and onions on long skewers. Place on broiling pan; brush with barbecue sauce. Broil at least 3 inches from heat source 15 minutes, turning and brushing with sauce after 5 and 10 minutes.

** You may substitute chicken for Spam***

Ginger-Orange Pork Skewers

1 cup orange marmalade

1/3 cup dry sherry or orange juice

4 medium green onions, chopped (1/4 cup)

1 Tbsp olive oil

2 tsp prepared horseradish

1/2 tsp ground ginger

1/4 tsp salt

1- 3/4 lb pork tenderloin, cut into 1-inch cubes

20 wooden skewers (6 to 8 inch)

In small bowl, mix all ingredients except pork and skewers. Place pork cubes in resealable plastic food-storage bag. Pour half of the marmalade mixture over pork; seal bag. Refrigerate 2 to 3 hours, turning bag occasionally. Refrigerate remaining marmalade mixture to use as dipping sauce.
Meanwhile, soak skewers in water 30 minutes to prevent burning.
Set oven control to broil. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove pork from marinade. Discard any remaining marinade. Thread 2 pork cubes on end of each skewer. Place in pan.
Broil with tops 4 to 6 inches from heat 5 minutes. Turn skewers; broil about 5 minutes longer or just until pork is no longer pink in center. Meanwhile, heat remaining marmalade mixture in 1-quart saucepan over medium heat, stirring occasionally, until bubbly; use as dipping sauce.

Grilled Chicken, Orange and Pineapple Skewers

With Zucchini Rice

1 cup long-grain white rice
1 medium zucchini, coarsely grated1-1/4 lbs boneless, skinless chicken thighs (6 to 7), cut into 1 1⁄2-inch pieces
1 small red onion, cut into 1 1⁄2-inch pieces
¼ fresh pineapple cubed or use chunks of canned pineapple
1 navel orange, cut into 16 pieces
2-3 Tbsp olive oil, plus more for the grill
1/4-1/3 cup orange juice
½ tsp ground cumin
¼ tsp cayenne pepper
salt and black pepper

Soak 8 small wooden skewers in water for at least 15 minutes.
In a large bowl, toss the chicken, onion, and orange with the oil, orange juice, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; let marinate for 20 minutes or up to 2 hours. Thread onto the skewers.
Cook the rice according to the package directions. Remove from heat, then sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve over rice.

PORK CHOPS WITH APPLES

3 medium tart apples,

1/4 tsp ground nutmeg

1 tsp vegetable oil

4 pork chops

1/4 tsp salt

freshly ground black pepper to taste

1/4 cup apple cider or juice

Peel, core and thinly slice apples, and sprinkle with nutmeg.
In non-stick skillet, heat oil over medium-high heat, then add pork chops, salt and pepper. After about 5 minutes, turn chops to brown other side. After 5 minutes, add apples and cover. Lower heat and simmer another 5 to 10 minutes. Thickness of chops will determine cooking time; center of chop should be white, and juices should run clear.
Remove chops from pan to a serving plate. Pour in juice or cider, turning up heat as you stir juice and apples, then spoon onto pork chops.

Potatoes au Gratin

3 to 4 lbs. potatoes

1 egg, beaten

3 cups milk, scalded

Salt and pepper

1/2 lb. grated Swiss cheese

1 clove garlic

1/4 lb. butter

Nutmeg

Peel and slice potatoes in rounds, mix with the beaten egg, the milk, salt, pepper and nutmeg. Add half the cheese mix well.
Arrange in baking dish which has been rubbed with garlic and buttered well. Dot with butter generously and sprinkle with rest of cheese.
Bake in moderate oven (350°) for 1 hour or until the potatoes are done.

Hawaiian Beef Sliders

1 -20 oz can unsweetened crushed pineapple
1 tsp pepper
1/4 tsp salt
1-1/2 pounds lean ground beef
1/4 cup reduced-sodium soy sauce
2 Tbsp ketchup
1 Tbsp white vinegar
2 garlic cloves, minced
1/4 tsp crushed red pepper flakes
18 miniature whole wheat buns
Baby spinach leaves
3 center-cut bacon strips, cooked and crumbled
Sliced jalapeno peppers, optional

Drain pineapple, reserving juice and 1-1/2 cups pineapple. In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11-in. x 7-in. dishes.
In a small bowl, combine the soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once. Drain and discard marinade.
Lightly coat the grill rack with oil, grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until juices run clear.
Grill buns, uncovered until toasted, serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired.

Grilled Eggplant Parmesan

8 slices eggplant, cut 3/4 inch thick
Salt and black pepper
1/4 cup olive oil
2 cloves garlic, minced
2/3 cup finely shredded Parmesan cheese
2/3 cup finely shredded mozzarella cheese
4 medium roma tomatoes, thinly sliced
1/4 cup finely shredded basil

1. Sprinkle eggplant slices lightly with salt and pepper. In a small bowl stir together olive oil and garlic; brush on both sides of eggplant slices. In another small bowl toss together Parmesan and mozzarella cheeses; set aside.
2. For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn eggplant slices and sprinkle with half of the cheese mixture. Top with tomato slices and the remaining cheese mixture. Cover and grill for 2 to 3 minutes more or until eggplant is tender and cheese melts. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant on grill rack over heat. Cover and grill as directed.) Before serving, top with shredded basil.

Asian Glazed Chicken Thighs

1/2 cup rice vinegar
5 Tbsp honey
1/3 cup soy sauce
1/4 cup toasted sesame oil
3 Tbsp chili garlic sauce
3 Tbsp minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 Tbsp chopped green onion (optional)

Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; reserve the the rest for the sauce. Place the chicken thighs into the bag with the marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat grill, pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs onto the grill, and baste with reserved sauce.
Grill, basting one more time after 10 minutes; cook until instant-read thermometer inserted into a chicken thigh should read 165 degrees F approximately 25-30 min cooking on med heat. Let stand for 5 minutes; and bring remaining marinade back to a boil for 1 or 2 minutes, and serve with chicken. Sprinkle with green onions.

Hawaiian-Style Hot Dogs with Mango Salsa and

Pineapple Mustard (Puka Dogs)

8 polish sausage links
8 hotdog buns
1 onion, thinly sliced
3 cups beer (Longboards may do nicely)

Mango Salsa:
1 large ripe mango, peeled and diced
1/2 a small red onion, diced
1 small red bell pepper, seeded and diced
1/4 cup chopped cilantro
1 serrano chile, seeded and minced
1 Tbsp olive oil
Salt and pepper

Pineapple Mustard:
2/3 cup chopped fresh pineapple
1/2 cup dijon mustard
1 Tbsp. honey
1 small garlic clove

Prick each sausage a half-dozen times with a needle or pin, arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes.
Preheat grill to medium-high. Dice and combine all the ingredients for the Mango salsa, Toss and set aside. In the food processor, puree the pineapple chunks, garlic and dijon mustard until smooth.
Open the buns and grill face-down for 1 minute. Remove from heat. Grill the sausages for 5-8 minutes, rotating for even char marks.
Place the sausages on the buns and top with mango salsa, and pineapple mustard.

Sweet Potato Salad with Orange-Ginger Dressing

3 lb medium sweet potatoes, peeled, cut into 3/4-inch chunks

1/2 cup olive oil

2 TBS balsamic vinegar

1 TBS grated ginger root

1 tsp grated orange peel

1/4 cup fresh orange juice

1/2 tsp salt

1/2 tsp pepper

1/4 tsp ground nutmeg

1/4 cup pecan halves, coarsely chopped, toasted if desired*

1/4 cup golden raisins

In 2-quart saucepan, add 1/2 inch water; heat to boiling. Place potatoes in water. Cover tightly; return to boil. Reduce heat; simmer 15 to 20 minutes or until potatoes are tender.
Meanwhile, in small bowl, mix dressing ingredients with whisk. In large bowl, combine cooked potatoes, pecans and raisins; pour dressing over potatoes. Toss gently. Serve immediately or refrigerate until ready to serve.

CREAMY MACARONI &

CHEESE

2 Tbsp butter
2 Tbsp flour
Salt and pepper
1 cup milk
3 oz American, Velveeta cheese or any flavor desired
8 oz pasta ( any shape), cooked and drained

Melt butter over medium heat and stir in flour, making a rue. Add milk with a wire whisk and continue cooking until thickened. Add salt and pepper, then cheese.
Stir until cheese is completely melted, then pour over over hot pasta and serve.

Corn and Black Bean Salad

8 oz frozen sweet corn (1 3/4 cups)

2 cans (14.5 oz each) fire roasted diced tomatoes, drained

1/2 cup black beans, drained, rinsed

1/4 cup chopped red onion

3 Tbsp chopped fresh cilantro

2 Tbsp fresh lime juice

1 Tbsp vegetable oil

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp pepper

1 clove garlic, finely chopped

1 avocado, pitted, peeled and chopped

Cook corn as directed on bag. Rinse with cold water; drain.
In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.

Italian New Potato Salad

3/4 lb green beans

1 1/2 pounds new potatoes, cut into fourths

1/4 cup water

1/2 cup Italian dressing

1/4 cup chopped red onion

1- 2 1/4 oz can sliced black olives, drained

Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until potatoes are tender; drain.
In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and olives; toss. Cover and refrigerate 1 to 2 hours or until chilled.

Grilled Peach Cobbler

5 medium fresh peaches, peeled, pitted, and sliced, or 5 cups frozen unsweetened peach slices, thawed
1/2 cup granulated sugar
1 Tbsp lemon juice
1 Tbsp quick-cooking tapioca
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/3 cup caramel ice cream topping
3/4 cup coarsely crushed pretzels (about 3 ounces)
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter
Caramel ice cream topping (optional)
Vanilla ice cream (optional)

1. In a large bowl combine peaches, granulated sugar, lemon juice, tapioca, cinnamon, ginger, and salt. Place half of the peach mixture in a 2-quart disposable foil pan. Drizzle the 1/3 cup caramel topping over the peaches in pan. Top with remaining peach mixture. Cover pan tightly with foil.
2. For topping, in a medium bowl stir together crushed pretzels, brown sugar, and flour. Using your fingers, work in butter until mixture resembles coarse crumbs. Set aside.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place foil pan on grill rack over pan. Cover and grill for 30 minutes. Uncover foil pan. Sprinkle topping evenly over peach mixture. Cover grill; cook for 10 to 15 minutes more or until mixture is bubbly and topping is light brown. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place foil pan on grill rack over the burner that is turned off. Grill as directed.)
4. Remove foil pan from grill. Cool on a wire rack for 20 minutes. If desired, drizzle cobbler with additional caramel ice cream topping and serve with vanilla ice cream.

Pineapple Chiffon Pie

1 Pie shell baked

1 cup sugar

1/3 cup butter, melted

3 ounces lemon gelatin

1 1/2 cups unsweetened pineapple juice

1 eggs, beaten

1 3/4 cups heavy whipping cream, whipped

In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a thermometer reads 160 (do not boil), about 10 minutes.
Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.

When it comes to food, you can feel free to mix it up and just have fun. Have a theme or go wild like I did here, what ever you may choose the prime objective is to enjoy the fruits of your labor.

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

Erin go Bragh 5-0 Style, What Else Would You Expect?

2014-03-17T11:05:00.000-04:00

Top of the morning my friends, well since I really did not know what to do for St. Patty's Day, I thought I would go back into the archive and pull out a goody for you. This may be from 2012, but heck if 5-0 can repeat this week, why can't I? I do hope you enjoy!

Hope everyone had a great time this past week, and thoroughly enjoyed Danny's adventures through it. Introducing some Italian treats to the Hawaiian shores, even mixing it up a bit as well while we were there. Though, not to be out done by any means (I think it has to do with that

bromance thing).
Steven has taken to task to try to show off maybe some culinary ability as well, while making a proud display of the McGarrett family heritage. There may have been jokes about the reading material that could be found at Steve's bedside, The Joy of Cooking may not be among them, but rest assured I think I can give him some pointers if needed.

It is St. Patrick's Day , and even though we have played with some Italian food, YOU DO NOT MESS WITH THIS DAY! So our dear Commander will have some friends over offer some Gaelic fare to warm the heart and fill the stomach. If that does not work just make sure there is enough beer on hand. Time to get in the kitchen and start showing off those Zen Master skills.

Classic Corned Beef and Cabbage

3-4 large onions (1cup diced the remainder in large chunks)
10 medium carrots (1cup diced the remainder in large chunks)
1- 3 lb corned beef brisket with spice packet
½ cup malt vinegar
½ cup stout beer or other dark beer
1 1/2 pounds small red potatoes, cut in large chunks
1 large cabbage, cored and outer leaves removed, cut into large chunks

In a large heavy pot or Dutch oven, place the corned beef. Add the 1cup each of chopped onions and carrots, vinegar, beer, and all the seasoning packet. Add enough water to over the corned beef. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
Once the meat has cooked for the 3 hours, add the remaining onions and carrots, and red or white potatoes, and cabbage to the cooked corned beef. (Placing the cabbage in last so it is on top.) Cover and simmer about 20-30 minutes, until potatoes and cabbage are fork-tender.
To serve, always cut corned beef against the grain into thin slices and accompany with the cooked vegetables on a large platter.

It would appear that the corned beef is off to a mighty good start.

There is some distinct possibly that McGarrett actually may be getting a handle on this and enjoying himself. Am I right Steve?

Oh and it serves up amazing! Anybody want some?

This next recipe is not the typical fare, but adds a nice twist to the typical ingredients.

Roasted Cabbage with Bacon

1 head of green cabbage
1 large red onion
4 slices of bacon, chopped into small pieces
2 tsp olive oil

Preheat oven to 400 degrees.
Chop the cabbage into quarters and remove the core. Cut each quarter into 1/2 inch wedges. Slice the onion into 1/2 inch wedges as well and separate the layers of both.
Toss the cabbage, onion, bacon, and olive oil together in a large bowl and pour into a greased 9x13 inch baking dish. Bake for one hour, stirring every 15 minutes.

Cabbage ready to go... Check!

Irish Soda Bread Recipe

4 cups flour
2 Tbsp sugar
2 Tbsp Honey
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup currants (toss in flour)
1 large egg, lightly beaten
1 3/4 cups buttermilk

Preheat oven to 425°.
Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl. Using your fingers work the butter into the flour mixture until it resembles coarse meal, then add in the currants.
Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky, add in a little more flour. Place dough on a lightly floured surface and shape into a round loaf. The dough will remain little sticky, that is OK. (If you over-work the dough, the bread will end up tough.)
Transfer dough to a large, lightly greased baking sheet. Use a serrated knife, score top of dough about an inch and a half deep to make a cross. Bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Bailey'sIrish Cream Cake

1 pkg. yellowcake mix (without pudding)
3/4 cup chopped nuts
1 package instant French vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup Bailey's Irish Cream
Bailey's Irish Cream frosting (recipe below)
Preheat oven to350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan.Combine remaining ingredients in large mixing bowl. Beat four minutes on highspeed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into thecenter of the cake comes out clean. Let cake cool and invert onto plate.

Bailey's Irish Cream Frosting

1 pound powderedsugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Bailey's Irish Cream

Beat all ingredients in a small bowl until fluffy.

All that is left to do is get on the phone Steve and get your friends over, there is some serious eats to be had! Happy St. Patrick's Day!

5-0 Has Got Me Falling for Something Out of This World

2014-03-13T09:54:00.001-04:00

Seriously when it comes to trying new cuisines of course the first thing to do is to to make plans with your friends to go out, maybe try some new restaurant, the next new thing. Of course if maybe if you feel like playing the recluse you may pick-up the phone and try take-out or delivery, right?

This is me we are talking about, does something really have to fall out of the sky and hit you to try something new at home? Ok, so maybe I might be pushing it a little bit, I think you get the point. Thought we might go out on a limb, just shy of giving up national secrets, but something worthy of serving up to your friends, or even date night with someone special.

I think it's exciting and fun to experiment with a new dish, even that of a new culture. It’s not like I thought they would be terrible, or I wouldn't have bothered. But I found a unique satisfaction in serving a risky dish and having it succeed. I know taking the safe route when having people over, make sure to cook something that you know is delicious and that you’ve made before. But seriously! Experimenting in the kitchen is fun, and it’s better with good company. So take the leap of faith, the worse that could happen, you can be a success!

Chicken and Beef Satay with

Peanut Sauce

1 1/2 lbs fillet of beef, or 4 whole chicken breasts
1 Tbsp chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 tsp sambal (Indonesian chile paste), or 1 hot red chile
Juice of 1 lemon
2 Tbsp sugar
1/2 tsp ground cumin
2 Tbsp toasted sesame oil

Peanut Sauce

1 cup smooth peanut butter

2 Tbsp toasted sesame oil

3 Tbsp soy sauce

1 clove garlic

1 Tbsp sambal (Indonesian chile paste)

1 Tbsp sugar

Freshly squeezed lemon juice

Coconut milk, or water, to thin

1 scallion, thinly sliced

Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

Peanut Sauce :

In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal, and sugar until smooth. Add lemon juice to taste.
With machine running, add coconut milk or water until sauce reaches desired consistency. Garnish with scallion slices. Serve.

Thai Iced Tea

3/4 cup black tea leaves
6 cups boiling water
1/2 cup sweetened condensed milk
1/2 cup sugar
1 cup evaporated milk, whole milk, half and half, or coconut milk
Star anise, ground tamarind, and cardamom to taste

Steep the tea leaves and spices in boiling water for 5 minutes. Pour the water into a pot through a strainer to remove the leaves.
Add the sugar and stir until it dissolves. Mix in the condensed milk, and then cover the pot and allow the tea to cool to room temperature.
Top off the drink with evaporated milk, whole milk, half and half, or coconut milk. Serve immediately without stirring.

Restaurant-Style Thai Iced Tea

3 cups of water

3 Tbsp of Assam tea leaves

4 green cardamom pods

3-4 cloves

1 star anise

1 tsp vanilla extract

1/2 tsp star anise powder

2 Tbsp sugar

2 Tbsp sweetened condensed milk

3-4 Tbsp evaporated milk

Bring water to a boil in a medium-sized pot. Place the tea leaves, cardamom pods, cloves, and star anise in a tea bag or tea infuser.
Once the water has boiled, reduce it to a simmer. Add the leaves and spices, making sure that they are fully submerged in the water.
Allow to steep for 5 minutes. Then remove the tea bag/infuser and add in the star anise powder, vanilla extract, sugar, and sweetened condensed milk.
Stir the mixture until the sugar dissolves, and then allow it to cool to room temperature.
Serve in a tall glass with ice. Pour the tea over the ice, leaving some room at the top. Add the evaporated milk and serve immediately without stirring.

Pineapple Fried Jasmine Rice

(Khao Phat Supparot)

1 pineapple
2 Tbsp vegetable oil
1/2 tsp salt
3 garlic cloves, coarsely chopped
1/4 lb. shrimp, peeled and deveined
1 boneless, skinless chicken breast half, cut
into 1/4-inch dice
2 eggs
2 Tbsp tomato ketchup
3 green onions, including 1 inch of the tender
green portion, thinly sliced
4 cups cold cooked long-grain jasmine rice,
crushed gently to break up any clumps
2 Tbsp fish sauce
Fresh cilantro leaves for garnish
1 Tbsp fried shallots (see note)

Preheat an oven to 400°F.
Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.

Pad Thai

8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
1-2 eggs (vegans can substitute 1/2 cup soft tofu)
4 green onions, white parts sliced and kept separate from green
4 cloves garlic, minced
1 tsp grated galangal OR ginger
1 fresh red or green chili, sliced
3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
2-3 cups bean sprouts
1/3 cup fresh coriander/cilantro
1/4 cup chopped unsalted dry-roasted peanuts, OR substitute cashews

PAD THAI SAUCE

3/4 to 1.5 Tbsp tamarind paste, to taste (available at Asian/East Indian food stores)

1/4 cup vegetable stock (or faux-chicken)

3+1/2 Tbsp soy sauce or wheat-free soy sauce

1/2 to 1 tsp chili sauce (to taste), OR 1/3 to 3/4 tsp. cayenne pepper

3 Tbsp brown sugar, or more to taste

1/8 tsp. ground white pepper

3-4 Tbsp. oil for stir-frying

2-3 Tbsp. vegetable or faux chicken stock

lime wedges for serving

Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar (note that if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.
Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble.
If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce. Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy and a little sticky.
Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 tsp salt
1/2 cup coconut milk
1 Tbsp white sugar
1/4 tsp salt
1 Tbsp tapioca starch
3 mangos, peeled and sliced
1 Tbsp toasted sesame seeds

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds.

Now all that's left is to decide when and where to hang out and eat this meal..

Just a Little Bit Home no Matter Where You Are

2014-03-06T10:57:00.001-05:00

When it comes to memories anything family always prove to be the best in my book. Then of course when it comes to food and family it's a Sunday special with the scents that waft through house that trigger smiles and warmth you can never forget. Of course they can drive you crazy do things that you never expect but when it comes down to it you are always there for each other... Thick or thin!

Sunday memories

growing up, as for many of Italian-

American descent, can hold a special place in one's mind. Especially that Sunday gravy, ok also known as tomato sauce that is cooked with meat (and never ever ketchup). Of course the pride of every family, taking hours to cook, and the pride of the cook. Of course preparation started around breakfast time and it was ready to serve by 3 pm.

Depending on what your family liked in their gravy, this silky smooth and full-bodied sauce derives it flavors from the garlic and herbs, as well as the meatballs, sausage, braciole, and even some spare ribs that had been simmering in the pot all morning.

As is everything Italian every family will have it's own twist, it's own variation on the same basic theme. Where one will use a crushed tomato and a specific brand, who uses a plum tomato of another brand, who cans their own tomatoes at the end of each summer. One thing is certain that family will swear that their gravy is the best, and never ever show them a jar of sauce, cause that is blasphemy. Though once the gravy is made just need a little pasta, some garlic bread and you are good to go.

Sunday is the day of the week know as the day of rest. Though there was always something so comforting about Sunday dinner whether it was for a crowd, or just the immediate family. It was home, family and tradition. Though even if you are not Italian-American, Sunday can still mean family dinner, roasts, something special. Even better news, You do not need an ounce of Italian blood to try this, don't let it overwhelm you. Heck make extra, cause hint, it freezes real well.

Meatballs

1 lb ground beef

1 egg

1/4 cup milk

1/2 cup breadcrumbs

1/2 tsp salt

1 tsp oregano

1 Tbsp fresh parsley

1/2 tsp garlic powder

1/2 tsp fresh ground pepper

1/4 cup grated parmesan cheese

seasoned breadcrumbs

Mix all ingredients except the ground beef in a large bowl by hand. Once moist and well blended then add beef, be careful not to over work beef.
Roll meatballs to about the size of a golf ball.
Roll meatballs in seasoned breadcrumbs.
At this point you have 2 options, you may place on a baking sheet and bake in a 375 degree oven fro about 20 minutes until browned. Or
In a large fry pan with oil fry meatballs until well browned on all sides. Drain on paper towel when finished.
After cooked you may place in gravy, or wrap extra and freeze for a later date.

Braciole (Italian Beef Rolls)

5 Tbsp parsley, chopped

¼ cup Parmesan,finely grated

3 cloves garlic, finely chopped

12 6"x 4" slices boneless beef chuck, pounded to 1⁄16" thickness

salt and ground black pepper, to taste

¼ cup olive oil

To make the filling, mix together parsley, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you.
Season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with butchers twine, and repeat with remaining beef and filling.
Heat oil in a large heavy bottom pot over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes.
Transfer to a plate and set aside. Proceed with your gravy as above. Freeze unused rolls until needed.

Sunday Gravy

2 Tbsp olive oil, divided

4 Italian sausage links (may use hot or sweet or both)

2-3 braciole

3 (28-ounce) cans of San Marzano tomatoes

2 whole garlic cloves, chopped

3/4 cup red wine

1 tsp dried oregano

1/2 tsp crushed red pepper

Salt, to taste

7-8 fresh basil leaves, thinly sliced

In a large heavy pot over medium-low heat, heat 1 Tbsp olive oil and add sausages. Cook about 4-5 minutes on each side, or until browned all over; remove from heat.
Repeat with braciole, cook about 4-5 minutes on each side, or until browned all over; remove from heat.
Pour the San Marzano tomatoes in a large bowl, and crush them with your hands (or use a food mill, or food processor if you prefer).
In the same pot, heat 1 Tbsp of olive oil, add garlic cloves and saute for about 2 minutes, or until golden brown. Remove and discard garlic. Pour in the tomatoes (with their juice), red wine, crushed red pepper, oregano and salt. Bring to a boil; reduce to a simmer, then add back your sausage, braciole, and after about and hour you may add in your meatballs. Continue to cook stirring occasionally, for another 1-1/2 - 2 hours when all meat is tender.

Garlic Bread

1 loaf Italian bread

6 large cloves garlic, finely minced

6 Tbsp salted butter, softened

1/2 cup Italian parsley, chopped

Preheat oven to 375 degrees.
Slice loaf lengthwise and lay open-faced.
In a medium bowl, combine butter, garlic and parsley. Spread in a thick, even layer over both halves of loaf.
Place both halves on a baking sheet and bake for 15 minutes or until golden brown.
Allow to cool slightly before slicing and serving.

Simple Ricotta Cheesecake

1 cup graham cracker crumbs

1 Tbsp sugar

3 Tbsp unsalted butter, melted

(or 1 prepared graham cracker crust)

4 cups ricotta cheese

1 cup sugar, divided

5 eggs, separated

1/3 cup all-purpose flour

1 tsp pure vanilla extract

1 Tbsp lemon zest, freshly grated

1 1/2 cups heavy cream

Preheat the oven to 325 degrees.
Combine graham cracker crumbs, sugar and butter in a medium bowl.
Press graham cracker mixture into bottom of a 9-inch springform pan and up the sides to form a pie crust, bake for 5 minutes.
Using a mixer, add ricotta a third at a time and blend until smooth. Gradually mix in 3/4 cup sugar, reserving the remainder.
Add egg yolks, one by one, to mixture until fully combined.
Then gradually add flour, then vanilla and increase speed slightly to combine well. Set mixture aside.
Beat egg whites with remaining 1/4 cup of sugar until stiff peaks form. Set aside.
Whip heavy cream until stiff peaks form, then gently fold together whipped cream, egg whites and batter until combined.
Pour batter into crust and bake at 325 for one hour, then turn off heat and allow cheesecake to cool in oven for 2 hours.
Refrigerate overnight and serve.

Out of the #H50 Past

2014-02-20T11:02:00.001-05:00

I think Pitbull said it said it best Let's ride Back In Time https://soundcloud.com/pitbull/pitbull-back-in-time

They call it retro, some call it old fashion, just would seem to me that everything old is new again. This goes from fashion to food, to entertainment. I have to admit I am always amazed when curl up and go through my grandmother's old cookbooks and see these recipes, many of which seem to have found their way to our tables today with an updated look we still seem to enjoy them just as much.

Or is the the memory that these dishes may stir inside of us and the feelings that they may awake within us no matter what is may be. But it does awaken something doesn't it? It must as I am sitting here typing this now I am smiling at the thought of it.

As you look back at some these recipes, I know whether is is 1973 or 2013 I think that you can enjoy them in any era, sound familiar? I hope you enjoy the selection. As I just said to a friend, I think there is just enough modern while trying to stay true to the past.

HAWAIIAN STYLE BEEF OR CHICKEN

3 – 4lbs beef or chicken

2/3 cups soy sauce

1/2 cups sugar

2 Tbsp sherry or white wine

3 cloves garlic, minced

1 inch piece ginger, crushed

3 stalks green onion, finely chopped

cilantro

Mix all ingredients, soak beef or chicken for 4 hours or overnight in sauce. Turn pieces over and marinate with sauce.
Preheat oven to 325 degrees, bake in shallow pan at for 50 minutes.
Add remaining soy sauce mixture, bake for 10 more minutes.
Serve with chopped green onions and cilantro.

HULI-HULI STYLE CHICKEN

4 split broiler chickens

½ tsp garlic salt

1 Tbsp sugar

½ tsp Hawaiian salt

6 cloves garlic, minced

1 Tsp paprika

4 Tbsp soy sauce

2 Tbsp sesame oil

Combine marinade ingredients, place chicken in marinade. Let chicken in marinade for 1 hour.
Grill or broil chicken until done.

TERIYAKI MAHI MAHI

1- 7 1/2 oz bottle Teriyaki sauce
1 Tbsp sherry
1 T sesame seeds
2 pounds mahi mahi fillets or other firm white fish

Combine Teriyaki sauce, sherry and sesame seeds. Add fish and marinate for 1 hour, turning occasionally.
Barbecue or broil 5 inches from broiler for about 10 minutes per inch of thickness; turn half way through the determined cooking time, using marinade to baste.

BEER BATTERED COCONUT SHRIMP

12 jumbo shrimp

3 cups beer

3 cups all-purpose flour

2 tsp baking powder

2 tsp garlic salt

1 tsp salt

1 tsp white pepper

2 cups Panko crumbs

2 cups shredded coconut

1 egg

Peel and de-vein and butterfly the shrimp. Soak shrimp in iced water with the salt and white pepper for 15 minutes.
Mix Panko and coconut and set aside. Mix remaining ingredients to make a fresh beer batter.
Dip shrimp in beer batter then roll in coconut and Panko mix.
Deep fry until golden brown. Serve with your choice of sauce.

KAHLUA PIG

2 lbs lean pork butt

Hawaiian salt

Liquid smoke

Cut pork butt into chunks about 6 inches by 3 inches. Drizzle with liquid smoke and salt liberally.
Place in slow cooker on low for at least 8 hours.
When cooked, shred in it's cooking liquids to maintain moisture, then you may drain after to maintain the moisture.

ISLAND STYLE FRIED RICE

2 ½ cups cooked white rice

2 slices Spam, diced & cooked

¼ pound bacon, diced & cooked

¼ pound hot Portuguese sausage, diced and cooked

4 eggs, scrambled, cooked and diced

1 bunch green onion, diced

1 small round onion, diced

1 Tbsp minced garlic

4 T Oyster sauce

2 T soy sauce

Saute minced garlic and round onion in a large wok.
Add rice and mix, then add oyster sauce and mix.
Add meats and mix, add green onion and eggs and mix.
Add soy sauce and mix.

CRISPY MAUI ONION RINGS

4 large Maui (sweet ) onions

1 cup Buttermilk Pancake Mix

½ cup cornstarch

¾ cup ice water or cold beer

½ tsp salt

Oil for deep frying

Cut onions into slices ½ in thick; separate into rings. Combine buttermilk pancake mix, cornstarch, ice water (or cold beer) and salt; mixing only until blended.
Heat oil for deep frying to 375 degrees. Place several onion rings in the batter, allow extra batter to drop off. Cook onion rings in hot oil and brown evenly on both sides. Drain on absorbent paper.

Coconut Rice Pudding

1 quart whole milk

1 cup arborio rice

1/2 cup sugar

1- 14 oz can unsweetened coconut milk

1/2 cup coarsely shredded unsweetened coconut

In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

MALASADAS

1 pk dry yeast

½ cup sugar

1 tsp sugar

¼ cup melted butter

¼ cup warm water

1 cup evaporated milk

6 eggs

1 cup water

6 cups flour

1 tsp salt

¼ tsp lemon extract

Dissolve yeast and the sugar in warm water. In small bowl beat eggs until thick. Put flour in large bowl, make well in center.
Add yeast mix into eggs and add lemon extract, sugar, butter, milk, water and salt.
Mix thoroughly to form a soft dough. Cover and let rise until double. In deep fat, drop dough by spoonfuls, fry until brown. Drain and roll in sugar.

Hawaii Five-0 Searches For The Truth Take 2

2014-02-19T10:54:00.002-05:00

What is it they say the truth will set you free, so lets search for it one more time....

Is there really a secret out there? Some mystery locked away looking to be found, After watching last week's episode of Hawaii Five-0 Ka 'Ola'I'O Ma Loko or The truth within, I had to sit and really ponder this one. What truth is there to be had in cooking? For certain it won't be locked away in the base of King Kamehameha.

What truth is there in cooking, it is not the mystery wrapped in a boxed surrounded by an enigma waiting to be purchased off of eBay but then again there are so many thing you can pick up there who knows.

Is there some secret, a symbol that is locked away? Well I have found cooking to be defined as a process to make food ready to eat by heating it. People can cook food with fire using wood or charcoal, with a stove that uses propane or natural gas, or with a stove that uses electricity.

What exactly does this mean.... in the scheme of all things, maybe there can be some great mysteries out there, but letting cooking get the better of you should not be one of them. You don't need a good cargument to set you straight either.

So I thought for this collection I would just keep it simple, an eclectic assortment of dishes that can tantalize the palate and maybe leave you thinking you may be part Julia Child when it comes to the cooking creativity.

Bean Soup

With the fall moving in, this calls for a quick, simple soup, this very simple soup will have them searching for more.

2 Tbsp Extra Virgin Olive Oil

1/2 Pork Tenderloin, diced into small pieces

2- 32-oz. packages Chicken Broth

15-oz. can Great Northern Beans, drained and rinsed

14.5-oz. can No-Salt-Added Diced Tomatoes

1 cup Penne Rigate Pasta

2 cups S Baby Spinach, roughly chopped

In a large stock pot, add the olive oil and turn to high heat. Once the oil is hot, add the pork tenderloin and cook almost all the way through.
Pour the chicken broth, beans and tomatoes (including the juices in the can) over the pork tenderloin. Reduce to medium-high heat.
After 5 minutes, add the pasta. Cover with a lid and let cook according to the directions on the pasta box.
Once the pasta is finished cooking, add the spinach and let simmer another 5 minutes before ladling up the soup.

Roast Chicken with Balsamic

Bell Peppers

This chicken dish takes a classic, takes it up a notch with balsamic bell peppers giving it an Italian flair . Bringing a warmth and richness to your dinner all in about 40 minutes.

5/8 tsp salt, divided

3/4 tsp fennel seeds, crushed

1/2 tsp freshly ground black pepper, divided

1/4 tsp garlic powder

1/4 teaspoon dried oregano

4- 6 oz skinless, boneless chicken breasts

2 Tbsp olive oil, divided

Cooking spray

2 cups thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 tsp chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 Tbsp balsamic vinegar

Preheat oven to 450°.
Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Vegetarian Mini Pizza

Everything is better on a pizza, now you can make the dough from scratch, but you can find dough at many markets, including whole wheat and herb. You can purchase dough from your local pizzeria. As for the topping, anything goes, these are just some suggestions, the only restriction is your imagination. You can marinate the zucchini and eggplant and the tomato sauce is from scratch, it is the only concession I have made. But it you have a favorite jarred sauce use it..

2 pizza dough rounds (either from your supermarket or your local pizza guy) or feel free to make your own

Tomato sauce:

1 tbsp olive oil

1 onion, chopped

1 clove garlic

2 tbsp capers (drained)

a pinch of dried chili

1 1/2 cup/3,6 dl of canned tomatoes

1 tbsp fresh or 1 tsp dried oregano

salt & black pepper

Topping:

4 pre boiled potatoes

250 g marinated artichoke hearts

100 g kalamata olives

1 zuchini (marinated)

1 eggplant (marinated)

4 brown mushrooms, cut in quarters

1/4 fennel, thin slices

300 g small tomatoes

2 small spring onions, divided in half

1/2 broccoli100 g goat cheese

salt & black pepper

fresh aragula, put it on after the pizza has been in the oven

Put the dough in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.
Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.
Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper.
Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh arugula, salt and freshly grounded pepper. Serve immediately.

Pumpkin Chocolate Chip Cookies

These spiced pumpkin cookies are soft, chewy, and dotted with chocolate chips! If you like pumpkin pie and chocolate, you'll love these cookies. It's dessert enough said!

1/2 cup of shortening

1 cup brown sugar

1 cup pumpkin puree

1 egg

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 cup chocolate chips

Cream shortening and brown sugar together. Then add the pumpkin, egg and vanilla. Mix until well incorporated.
In a separate bowl mix together all the dry ingredients.
Fold in the chocolate chips.
Place rounded tablespoons of the gooey goodness on your greased cookie sheets a couple of inches apart and bake at 375 for 12-15 minutes – until the edges are golden brown
Cool completely on wire racks

Camping Aloha Style

2014-02-19T10:48:00.000-05:00

So what exactly do you get when you cross a Navy Seal and a Jersey transplant who got kicked out to of the scouts, well a mess what else. Never fear I can always find something for these two to cook up no matter the situation even if it is for the Aloha Girls. Then again you might even give these recipes a whirl. Though I might leave out the knives, wild boars, hijacked diamonds, it tends to make things a bit crazy..

Campfire Foil Packs

1 lb skinless, boneless chicken breast meat - cubed

2 onions, diced

1-8 oz package mushrooms, sliced

1 yellow bell pepper, seeded and sliced into strips

1 red bell pepper, seeded and sliced into strips

4 cloves garlic, sliced

4 small potatoes, cubed

1/4 cup olive oil

1 lemon, juiced

1. In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
2. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
3. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Of course you can cook on a gas grill but if camping like an Aloha girl!!!!

Thanksgiving Dinner

1 turkey cutlet
1 cup of prepared stuffing
½ cup of turkey gravy
½ cup of green beans
¼ dried cranberries
salt, pepper, thyme, marjoram

Place turkey cutlet on sheet of foil. Put the stuffing on top and the green beans around the cutlet.
Pour gravy over everything and sprinkle with the dried cranberries and seasonings.
Wrap in a tent pack and place on hot coals or grill for 20 minutes.

Corn on the Cob

4 ears of shucked corn
¼ cup butter or olive oil
Parmesan cheese
½ teaspoon dried rosemary leaves
salt and pepper
4 ice cubes

Place the ears of corn on a large sheet of foil. Spread the butter on top.
Sprinkle with the seasonings and Parmesan cheese. Put the ice cubes on top.
Wrap up into a tent pack. Place on hot coals or grill and cook for 20 minutes.

Pineapple Upside Donut Cake

4 pineapple rings
4 Tbsp butter, softened
4 Tbsp brown sugar
4 cake donut

Place each donut on sheet of foil. Mix the softened butter and brown sugar together and spread it over each donut.
Place a pineapple ring on top.
Then wrap the donut in a tight flat pack. Place on hot coals or grill and cook for 5-7 minutes.

Sensational Campfire S'mores

6 regular sized chocolate bars
12 whole graham crackers, each split into 2-inch squares
24 large marshmallows

Roast marshmallows over the campfire, making them just as you need them for each S'more.
For each S'more place one roasted marshmallow and one small square of chocolate between two graham cracker squares. Give it all a little squeeze and take a bite!

Variations

Chocolate lovers may want to double the amount of chocolate.
Try spreading the crackers with peanut butter before adding chocolate and marshmallow.
Cashew or almond butter or a chocolate hazelnut spread.
Raspberry jam or preserves also make a great spread before adding marshmallow and chocolate.

What can make you Feel Better Take 2

2014-02-19T10:44:00.003-05:00

Just thought you might need to feel a little comfort one more time.

When things have you under the weather and feeling down, there are many types of foods that have been shown to improve happiness, guess that is why they are called comfort foods.

Comfort foods have a psychological benefit, they can conjurer up memories of days gone by. For example if your mom's chocolate layer cake cheered you up when you were younger, replicating that recipe will help brighten your spirits on the darkest day. I know these are for the most part the foods we eat on special occasions and not everyday since they are not healthy (reproducing a healthy version may be a blog for another day) but they do what they are meant to do, provide comfort when needed, which, in the long run, that is what we are seeking.

Grandma's Chicken Soup

When you're not feeling good who doesn't love a nice bowl of

chicken soup. It really does nourish the heart and soul. The main ingredient to this recipe, besides the chicken, of course is your love. My grandmother always made soup when ever I felt the least bit ill, and when I did not live at home I took my containers to go so I could freeze them.

3 cups cooked chicken, cubed

4 cups chicken broth

3 cups water

6 large carrots, cubed

4 stalks celery, chopped

3 small onions, quartered

1 tsp kosher salt

1 Tbsp italian seasoning

2 tsp chicken base, optional (to taste)

fresh cracked pepper to taste

12 oz egg noodles, uncooked

In a large pot, add chicken broth, warm chicken broth over medium heat.
When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking. Serve with crackers, or fresh bread. This soup freezes well for later use.

Creamy Mac 'n' Cheese with

Ham and Tomatoes

What screams comfort any better than mac & cheese, well maybe this twist on the classic, creamy macaroni and cheese flavored with diced ham and tomatoes.

1/2 tsp baking soda

2 Cup shredded sharp Cheddar cheese

3 Tbsp butter

3 Tbsp all-purpose flour

1-14.5 oz can petite diced tomatoes, drained

1 cup whole milk

non-Stick Cooking Spray

8 oz elbow macaroni, uncooked

2 Cup fully cooked lean ham, chopped

1/4 tsp salt

1/8 tsp ground black pepper

Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.
Melt butter in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently.
Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.
Bake, uncovered, 20 minutes, or until lightly browned.

Chili and Cornbread

This is a rather unique two-in-one dish that is perfect for the family, or if your entertaining a crowd. Mexican-inspired chili couples with tender golden cornbread laced with jalapeños. This is comfort on so many levels.

1 lb lean ground beef

1 packet taco or chili seasoning mix

2 -8 oz cans tomato sauce

1 -15 1/4 oz can whole-kernel corn, drained

1 -15 oz can black beans, rinsed and drained

1-12 oz can evaporated milk, divided

2- 8.5 oz boxes corn muffin mix

2 large eggs

1- 4 oz can diced green chilies, undrained

1- 1/2 cups shredded cheddar cheese, divided

Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
In large skillet, cook beef over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving. Serve along with chopped avocado, sour cream and salsa.

Beef Stew with Veggies and Potatoes

This dish can warm your soul on any night, it is a warm bowl of goodness. Make a big batch for the entire family and serve it up throughout the week. The best part this comfort dish is made in the crockpot so set it and forget it.

2 tbsp. vegetable oil

3/4 cup Flour

1 tsp garlic powder

1 tsp paprika

2 lbs lean stew beef

1 onion, quartered

1 clove garlic, minced

2 cups beef broth or bouillon

1 tsp. salt, or to taste

1 Tbsp lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

2 bay leaves

6 carrots, cut in pieces

6 medium potatoes, cut in pieces

1/3 cup cold water blended with 3 Tbsp flour

Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the crockpot.
Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender.
About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Chocolate Layer Cake

Did someone mention chocolate cake, everything you might remember, but with a few well deserved shortcuts. This recipe is actually originally adapted from Hellmann's Super-Moist Chocolate Mayo Cake. Trust me you will find a lot of comfort and pleasure in this cake.

1 box devil's food cake mix

1/4 cup unsweetened cocoa

1 cup mayonnaise

3 large eggs

1 cup water

2- 16 oz containers chocolate frosting

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup chopped almonds, toasted

1 cup sweetened flaked coconut, toasted

Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside.
Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean about 35 minutes.
Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer.
Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer.
Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Espresso Martini Cocktail

This is your bonus because a cocktail, can always make you feel a little bit better.

1 oz brewed espresso

1- 1/2 oz vodka

1- 1/2 oz coffee-flavored liqueur

1 oz white creme de cacao

1 cup ice

Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

A Premiere That's Worth The Wait! (The rerun)

2014-02-08T21:40:00.001-05:00

Think of last Friday's H50, and you can't help but think of it exploding on the scene with nonstop action, so it took me a while to think of what recipes I could come up with to match this show. I actually was trying to plan ahead, but damn if I didn't think they were up to score with this magnificent and powerful episode. So it was back to the drawing board for some BAMF recipes that could come close to our fearless heroes.

I know what you were thinking I was going to come out of the gate with the gratuitous rib recipe to get the season off to a quick start.. Wrong needed something with more of a kick.

So I went back to the drawing board, and as I watched Super Seal not break a sweat taking down the bad guys, the recipes I choose have to keep pace and bring the heat.

So I thought I would bring on a couple of beef recipes, since I could not decide, and who could blame me. First up is Spice-Rubbed Flank Steak with Fresh Salsa. The fresh salsa is a delicious and accompaniment, while the chipotle powder adds a great smoky tone. Of course where there is smoke there is fire you will be burning down the place with this recipe, sorry Winifred.

Spice-Rubbed Flank Steak with

Fresh Salsa.

2 cups chopped seeded tomato

1/2 cup finely chopped red onion

1/4 cup chopped fresh cilantro

3 Tbsp fresh lime juice

1 Tbsp extra-virgin olive oil

1/2 tsp salt

1/4 tsp cayenne pepper

1 tsp garlic powder

2 tsp ground cumin

2 tsp paprika

1 tsp chipotle chile powder

3/4 tsp freshly ground black pepper

1/2 tsp salt

1/2 tsp ground cinnamon

1-1/2lb flank steak, trimmed

1 Tbsp extra-virgin olive oil

Cooking spray

Preheat grill to high heat.
Prepare salsa, combine first 7 ingredients in a bowl.
Prepare steak, combine garlic powder and the next 6 ingredients through cinnamon.
Brush both sides of steak with olive oil, and sprinkle with spice mixture. Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness.
Let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with salsa

Need to kick it up another notch, well these kebabs have a pepper sauce that adds an incredible spice to the beef, and the vegetables even out the flavor. But trust me you won't have to take anyone down for this recipe.

Sirloin Skewers with Grilled Vegetable Couscous

and Fiery Pepper Sauce

Pepper Sauce

4 red bell peppers

1/2 cup fresh cilantro leaves

1/4 cup extra-virgin olive oil

3 Tbsp fresh lemon juice

1 1/2 tsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp caraway seeds

1/2 tsp crushed red pepper

Couscous:

1 cup water

1 cup fat-free, lower-sodium chicken broth

1 bay leaf

2 cups uncooked couscous

8 oz eggplant, cut lengthwise into 1/2-inch-thick slices

8 oz squash, cut lengthwise into 1/2-inch-thick slices

8 oz zucchini, cut lengthwise into 1/2-inch-thick slices

4 green onions, trimmed

Cooking spray

Skewers:

1 1/2 pounds top sirloin steak, cut into 1-inch cubes

3/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

Preheat broiler. Cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel.
Place peppers and the next 8 ingredients, through red pepper in a blender, and process until smooth.
Preheat grill to medium-high heat.
Prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.
Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked.
Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.
To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt.
Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.

You bring the heat you better bring something to cool it down, ok maybe you just want the heat who knows... This salad is great because it is creamy, and cool, with avocado, yet still has a spicy kick of it's own and is a perfect match to any smoky grilled dish.

Avocado Salad with Tomatoes, Lime,

and Toasted Cumin Vinaigrette

4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved

2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks

1 large red onion, thinly sliced

Toasted Cumin Vinaigrette, recipe follows

2 cups arugula leaves

1 tsp ground cumin

1/4 cup freshly chopped cilantro leaves

Vinaigrette:

1/4 cup fresh lime juice

2 tablespoons rice wine vinegar

1 tablespoon honey

1 tablespoon cumin seeds, lightly toasted

1/4 cup chopped fresh cilantro leaves

1/4 cup olive oil

1/4 cup canola oil

Salt and freshly ground pepper

Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl.
Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Now that there is some food down how about some cocktails, this took some time to think about, the theme is hot and sexy, just have to bring the heat right. I hope these choices live up to their bill.

Fiery Mandarin

AKA the McGarrett Inspired with a Touch of Grover, lets face it I think that this season the sparks will fly between these two so this fiery cocktail just my match their, heated personalities.

2 oz vodka

1 slice jalapeño, muddled

Zest of 1/3 orange

1 oz cranberry juice

1/2 oz lemon juice

3/4 oz simple syrup*

Jalapeño slice for garnish

Place first 6 ingredients in a cocktail shaker filled with ice and shake for 6 seconds.
Double strain. Serve in a chilled martini glass and garnish with jalapeño slice.

**Simple syrup: combine 1 cup water and 1 cup sugar in a medium saucepan. Bring

the mixture to a boil and let the sugar dissolve. Remove from heat and allow to

cool. Simple syrup can be stored for a month.**

Mango Spice Cocktail

Sweet has never tasted so hot as in this vodka cocktail it is intriguing and sexy.

1 1/2 parts Mango Vodka

1 part mango nectar

2 slices jalapeno

1/2 part agave syrup

3/4 fresh lime

dash of orange bitters

Muddle jalapeno, agave syrup and mango nectar.
Add remaining ingredients.
Shake with ice.
Fine strain into a cocktail glass.
Garnish with a jalapeno slice.

Some Like It Hot

This cocktail is is not for the weak of heart, or stamina, though this drink does taste of cinnamon hearts with a citrus finish. Maybe it's something the team could try instead of a beer, I'll mix the drinks.

1 1/2 oz Rye
1/2 oz Aperol (an Italian aperitif )
1/2 oz Yellow Chartreuse (A sweet, pale yellow aromatic liqueur made from a mixture of over 100 herbs and a smooth honey base.)
2 tsp freshly squeezed orange juice
2 dashes bitters
1 dash hot sauce
Garnish: orange twist

Fill cocktail shaker with ice. Add rye, Aperol, Yellow Chartreuse, orange juice, bitters, and hot sauce.
Shake for 15 seconds, then strain into an ice-filled old fashioned glass.
Garnish with orange twist.

Out of the Past

2013-12-20T10:12:00.000-05:00

Looking into the past we sometimes find things that amaze us, enlighten us, make us smile, and make us cry.

It was in those days after Pearl Harbor, it never seemed possible that Honolulu could be invaded and conquered by the Imperial Japanese Army and Navy.
That said I was not really sure where to go, with such a heavy topic, as last week's episode. Though as I watched again and saw some of the beginning footage of life prior to the attack, what a time it was, but so was the innocence of the 1940's it would appear.

So I traveled back in time and came across some vintage menus and then that led me down the recipe road. I thought this would be a fun road even though Trader Vic's didn't open till 1950 I love the menu cover.

A very special place and one that holds a familiar name is WoFat's, it opened its doors in the late 1800's closing in 2005. And yes the original character was named for said restaurant, apparently an inside joke of sorts.

I have found some really great menus so after looking at them I pulled a couple of dishes and thought we would head back in time and let loose.

I always love looking at these treats from our past and forget about the prices... so I would love to give you all the recipes.. But I just found a couple for now and I hope you enjoy. Of course I have not been able to get the exact recipes, but i think I have come close, so I hope you can forgive.

Roasted Duck with Apple-Raisin Dressing

2 -4 to 5 lb ducks

Salt

DRESSING:

12 oz bulk pork sausage

1/2 cup chopped onion

1/2 cup chopped celery

1 cup apple, peeled and chopped

1 cup golden raisins

1/2 cup water

1-1/2 tsp salt

1 tsp rubbed sage

1/4 tsp pepper

2 Tbsp chopped fresh parsley

8 cups cubed crustless day-old white bread

3 eggs, lightly beaten

1/2 cup chicken broth

Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain.
Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly.
Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°.
Drain fat from pan as it accumulates. Remove all dressing.

Peas and Pearl Onions

10 oz pearl onions

coarse salt

oz unsalted butter

2 Tbsp water

10 oz green peas (frozen petite)

1 cup mint leaves (fresh)

Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

This is a bonus I found this recipe and thought I would pass it on, true it was not from the 40'2 but it is in the vintage spirit of the past. Polynesian hor d’oeuvre Crab Rangoon

Trader Vic’s Pacific Island Cookbook by Vic Bergeron (Doubleday 1968)

Polynesian hor d’oeuvre Crab Rangoon

½ pound crab meat

½ pound cream cheese

½ teaspoon A1 steak sauce

¼ teaspoon garlic powder

Won ton squares

1 egg, beaten

Chop crab meat and blend with cream cheese, steak sauce and garlic powder.
Put ½ teaspoon of mixture in center of wonton. Fold square over cornerwise. Moisten edges slightly with beaten egg and twist.
Deep fry until golden. Serve hot.

Polynesian-Style Grilled Chicken

2 boneless skinless chicken breasts

¼ cup salt

Ground white pepper, to taste

½ red onion, sliced

Prepared sweet and sour sauce

1 quart water

¼ cup brown sugar

4 pineapple slices

2 cups red, green and yellow Bell pepper strips

The night before serving, prepare two boneless, skinless chicken breasts by first butterfly cutting them and then using the tenderizing mallet to even out the thickness.
Mix brine solution water, salt, brown sugar and white pepper. Add chicken and cover and let them soak in the brine overnight in the refrigerator.
On grilling day, grille pineapple slices and lightly baste with the sweet and sour sauced. Set aside and keep warm.
Prepare a garnish of red onion and red, green and yellow sweet pepper slices. Cut the outer rings of the red onion in thirds and the inner rings in half to make approximately equal length onion strips. Sauté the onion and Bell pepper strips in butter until just soft and tender. Mix with just a bit of sweet and sour sauce. Set aside and keep warm.
Remove the breasts from the brine and pat them dry with a paper towel. Preheat the gas grill, then turn the gas down to medium.
Grill in minute and a half increments; one side, turn the chicken over, turn 90 degrees, then turn over again, for a total cooking time of 6 minutes. On the last two turns brush with a light coating of sweet and sour sauce. For serving, place a chicken breast on a serving plate, added two grilled pineapple slices and then garnish with the onion and sweet pepper sauté.
The idea is to make a tasty chicken with a hint of sweet and sour. Just baste the pineapple with enough sauce to glaze. Add just enough sweet and sour sauce to the onion and peppers to lightly coat them.
When basting the chicken on the grill, use just enough sauce to make a glaze. The result is a tasty, tender chicken with just a hint of sweet and sour but not enough to overpower the taste of the chicken.

Banana Fritters

1-2/3 cups all-purpose flour

2 tsp baking powder

2 Tbsp confectioners' sugar

1/4 tsp salt

2/3 cup milk

1 egg

3 bananas, mashed with 1 tsp lemon juice

oil for deep frying

confectioners' sugar

Measure, sift and mix all dry ingredients. Whisk together the milk and egg; add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should have consistency to mound up in a spoon.
Heat deep fryer to about 375° or add 1 inch of oil to a deep skillet or kettle and use a deep fryer thermometer to check temperature.
When fritters will cook in 5 minutes, the oil is ready. Drop by spoonfuls in small batches. As fritters brown on one side turn. Drain on paper towels. Keep warm and just before serving sprinkle with cinnamon sugar or powdered sugar. Serve warm with syrup, if desired. Serves 10 to 15.

Gobble Gobble This ain't no Jive Turkey

2013-11-26T21:25:00.000-05:00

What is it the thing about the holidays that no matter how much we may plan, prepare, set up a schedule reminder, things just may not always go off as smoothly as the tactical plan we may have laid out.

Alright, I may not of had the issue of the turkey not defrosting, but mom did mention to me the first bird she roasted, she apparently with all the giblets, neck in their respective bags all inside. Can't make it up! My disaster, I went to deep fry my bird two years ago, propane died out, then insult to injury after going to get a new tank, the fryer stopped working completely. Thanks to a few cocktails and Walmart being open there are turkey day miracles.

The holidays can drive you crazy with family and the pressure to perform at your best in the kitchen, but at the end of the day it is really getting to spend some time together and being thankful for for those special people in your life that is what is important. So let me say take this moment to thank you for spending a little time with me on this crazy little journey. I'm thankful for the people I've met and what I've learned.

So Hauʻoli Lā Hoʻomaikaʻi (Happy Thanksgiving) my friend so how better to spend than with some ohana, and maybe with a Hawaiian twist.

Let's get this party started with a special turkey, brined in pineapple juice, with soy sauce and maple syrup for sweetness. This is a twist on a brine and so easy to try.

Hawaiian-Style Turkey & Brine

4 quarts pineapple juice

2 cups brown sugar

1-1/3 cups soy sauce

1 cup light maple syrup

1-1/2 cups Kosher salt

6 cloves garlic

4-6 whole bay leaves

2 Tbsp crushed red pepper

Combine all ingredients. Place turkey in large dish or container and pour brine over. Cover and allow to brine for 1 hour per pound. Due to the acid from the pineapple juice in this brine you do not want to leave your turkey in the brine for too long.
Before you are ready to cook the turkey, remove the turkey from the brine and discard the brine. Rinse the turkey well with cold water and pat dry. Place in a roasting pan, let the turkey come to room temperature for one hour.
Preheat oven to 325°F.
Place the turkey, breast side up in the center rack. Roast in the oven for about 13 minutes per pound for an un-stuffed turkey, or until the internal temperature of the deepest part of the breast reaches 175°F.
Baste the turkey with the pan juices every 45 minutes. When the thermometer reaches 175°F in the deepest part of the breast, remove from oven and let it rest for 15 - 20 minutes before carving.

Turkey Gravy

6 Tbsp. unsalted butter

6 Tbsp. flour

4 to 4 1/2 cups low-sodium chicken broth

1/3 cup de-fatted cooked rendering from Turkey

Heat butter in a saucepan over medium heat and whisk in flour. Cook, whisking, until roux is nut brown, 10 minutes.
Whisk in 4 cups chicken broth and turkey rendering. Serve hot.

Portuguese Sausage Dressing

1/2 cup butter

3 cups celery, finely chopped

2 cups onion, chopped

1 -3/4 cups low-sodium chicken broth

1 tsp poultry seasoning

1 tsp minced fresh sage

1 Tbsp garlic, minced

8 oz linguiça (Portuguese sausage)

16 cups crusty white bread, cut in coarse 3/4-in. cubes

1/2 cup flat-leaf parsley, chopped

Preheat oven to 375°. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and sauté stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguiça in half lengthwise, then slice into 1/4-in.-thick half-moons.
Put bread cubes in a large bowl and stir in celery mixture, linguiça, and parsley. Stir in remaining 1 cup chicken broth.
Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.

Green Salad with Papaya-Seed Dressing

1/3 cup rice vinegar

1/3 cup canola oil

1/2 small sweet onion chopped,

1 large sweet onion, thinly sliced into rings

1-1/2 tsp sugar

1/2 tsp salt

1/2 tsp dry mustard

1-1/2 Tbsp fresh papaya seeds

1 lb mixed salad greens

2 avocados, pitted, peeled, and sliced

In a blender, whirl vinegar, oil, chopped onion, sugar, salt, and mustard until smooth. Add papaya seeds and pulse until seeds look like coarsely ground peppercorns.
In a large bowl, combine onion rings, salad greens, and 3/4 of avocado slices; pour dressing over salad and toss gently to coat.
Arrange salad on a large platter and top with remaining slices of avocado.

Macadamia Nut Tart

1-1/4 cups all-purpose flour

2 Tbsp plus 1/2 cup packed dark brown sugar

1/2 tsp salt

3/4 cup cold unsalted butter, cut into pieces

2 Tbsp melted butter

1 large egg yolk, plus 1 large egg

1/4 cup light corn syrup

2 Tbsp dark rum

1-1/3 cups unsalted macadamia nuts, coarsely chopped

Preheat oven to 375°. In a food processor, whirl flour, 2 tbsp. brown sugar, and 1/4 tsp. salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 to 3 tbsp. ice water, pulsing until mixture begins to come together in a ball.
Press dough into bottom and up sides of a 9-in. round tart pan with 1-in. sides. Prick bottom of tart with a fork and chill in freezer 15 minutes. Bake crust until medium golden brown, 15 to 25 minutes, and remove from oven (leave oven on).
Meanwhile, in a standing electric mixer on high speed, beat whole egg, remaining 1/2 cup brown sugar, and remaining 1/4 tsp. salt until pale and ribbon like, 7 to 10 minutes. Beat in melted butter, corn syrup, and rum.
Pour sugar mixture into tart shell and sprinkle with macadamia nuts. Bake tart until a knife inserted in center comes out clean, about 25 minutes. Cool tart on a wire rack at least 1 hour. Cut into wedges and serve with vanilla or ginger ice cream, if you like.

BONUS RECIPE
I found this recipe and loved how this sounded, and it is so different, not only is it a Thanksgiving recipe but an all year round party food.

Kalua Turkey

Serve with white rice, freshly cut pineapple and traditional Thanksgiving side dishes.

1-1/2 cups coarse sea salt or kosher salt

16-pound fresh turkey

1/2 cup liquid smoke seasoning, or more as needed

Water (optional)

Preheat the oven to 350 degrees. Have at hand a roasting pan with rack that fits inside.
Use all of the salt to rub the exterior of the bird, its cavity and gently under the skin as much as possible. Then pour all of the liquid smoke seasoning outside and inside the bird, rubbing it into the skin to spread it evenly. Place the turkey on the rack in the roasting pan; cover tightly with aluminum foil.
Roast for 4 1/2 to 5 hours, until much of the skin is lightly browned and a thermometer inserted into the thigh (but not touching the bone) registers 165 degrees. The turkey should be falling off the bone. Uncover, and let the turkey rest for about 30 minutes.
Meanwhile, strain the pan juices into a small saucepan. Add water (to dilute) or a little liquid smoke seasoning (to intensify the flavor) as needed. Bring to a boil over medium-high heat and cook for about 5 minutes, then reduce the heat to low and keep warm; its consistency will be thin.
Discard all the skin and remove the bones from the turkey, reserving the bones for another use, if desired. Transfer the meat to a separate large pan or casserole dish or platter. Use two forks or your clean hands to shred the turkey to the consistency of pulled pork.
Before serving, pour the heated pan juices over the turkey and toss lightly to coat. Serve warm.

Thank you @H50BAMF for the great pics to quote a doctor at a meeting I was at last week borrow shamelessly, but always praise with much credit!

Nothing Spooky About it, Even a Zombie can Handle It

2013-11-14T17:48:00.002-05:00

When you are preparing for the Zombie Apocalypse, guess there are two questions, can you prepare, and do you believe? Which ever the case may be this may be the instance when you may want to start with a cocktail, to get the party started right.

Adults Only Blood Bath Cocktail

2 cups pomegranate juice

7 Tbsp vodka

1 dash raspberry flavored syrup

1 dash lemon juice

Mix the pomegranate juice, vodka, raspberry syrup and lemon juice in a cocktail shaker. Shake well.
Serve chilled in martini glasses poured over ice.

Zombie

1/2 oz white rum

1-1/2 oz golden rum

1 oz dark rum

1/2 oz 151-proof rum

1/2 oz lime juice

1 oz pineapple juice

1 tsp papaya juice

1 tsp superfine sugar

Stir together all these ingredients except the 151 and pour into a 14-ounce glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it into a spoon and gently dipping it under the surface of the drink).
Garnish with mint and/or fruit. (A particularly fetching touch: On a toothpick, impale a lemon slice or pineapple cube between two maraschino cherries and lay this fruit kabob atop of the drink).
Supply a straw and, after two, a hammock. After three: a stretcher

Though as you may move on to calmer waters or the cocktails may have kicked in, and brought you to the more pleasant side. There is always something sweet that can be found this time of year, and this dish is no exception this is a sweet treat with a salty twist.

Sweet and Salty Caramel Corn

10 cups popped popcorn (pop 1/3 cup of kernels in 1 Tbsp of oil)

1- 1/2 cups coarsely chopped toasted pecan pieces

1 cup brown sugar

1/4 cup light corn syrup

1 tsp vanilla

1/2 tsp baking soda

1- 1/2 tsp Kosher or Sea Salt

Place the popcorn and pecans into a large stainless steel mixing bowl.
In a small pot over medium-low heat, melt the butter with the brown sugar and the rest of the ingredients, stirring, until the mixture comes to a boil.
Boil for 5 minutes, stirring constantly until the mixture gets foamy and light. Pour it over the popcorn and pecans, and use a wooden spoon to stir it well.
Spread the coated popcorn mixture out on a pair of large, rimmed baking sheets, and heat it in a 200-degree oven until it feels dry to the touch, about 20 to 30 minutes.
Cool completely before serving - about 20 minutes.

Now just need a little something savory to serve your monsters, friends and family, but nonetheless, a little make ahead finger food delights that will tantalize all.

Pork Dumplings with

Chile-Sesame Sauce

These spicy dumpling are a delicious with an added kick of spice. You can form the dumplings ahead and refrigerate them on a parchment-lined baking sheet covered with plastic wrap. They also can be frozen on the baking sheet and stored in a zip-top plastic bag once they’re frozen.

3 Tbsp vegetable oil

1/2 lb shiitake mushrooms, thinly sliced

6 large scallions, light green parts, finely chopped

3/4 lb baby bok choy, finely chopped

1 med carrot, coarsely shredded

4 large cloves garlic, finely chopped 1 lb ground pork

2 Tbsp fresh ginger, minced 2 Tbsp cornstarch

1/4 cup low-sodium soy sauce 1 cup water

6 tsp mirin or sweet sherry 1 cup low-sodium soy sauce

1 tsp Asian chile-garlic sauce 1/4 cup toasted sesame oil

Kosher salt, to taste 4 tsp fresh ginger, minced

2-containers wonton wrappers 4 tsp Asian chile-garlic sauce

1/4 cup Chinese black bean sauce

In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy, and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin, and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.
Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.
Combine all of the ingredients in a medium bowl. Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.
Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.

Scallop-and-Olive Eyeball Canapés

A quick scallop mousse mixed in a processor in under a minute forms the base of these elegant canapés. For the sleekest look of all, cut the mousse slices with a small round cookie cutter into perfect, even rounds. Yeah I know what you're saying, but I would not have put it here if it were not fitting for this group and if I did not think you might actually like it.

1 lbs sea scallops 1/2 tsp smoked paprika

2 large egg whites 1 tsp fresh lemon juice

Kosher salt 1/4 cup extra-virgin olive oil

pepper 10 slice packaged white bread

1/4 cup heavy cream 4 Tbsp unsalted butter

1 clove garlic, mashed 2 Tbsp black olives, diced

1/2 cup mayonnaise

2 cup pitted green olives or pimento-stuffed olives

In a food processor, combine the scallops, egg whites, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of white pepper, and process until smooth. With the machine on, add the cream in a thin stream. Scrape the puree into a bowl and refrigerate until chilled, about 30 minutes.
Tear four 12-inch sheets of plastic wrap. Spoon one fourth of the puree onto each sheet in a 6-inch square. Slide the green olives lengthwise onto four 6-inch bamboo skewers. Lay one skewer down in the center of each square. Roll the puree around the olives skewers and tightly roll up the plastic wrap to form cylinders; twist the ends and secure with twist ties. Wrap each cylinder in another sheet of plastic wrap and refrigerate until chilled, about 30 minutes.
Bring a large, deep skillet of water to a simmer. Add the cylinders, cover with an inverted heatproof plate to keep them submerged, and poach over moderately low heat until firm, 15 to 20 minutes. Let cool, then refrigerate until completely chilled.
Meanwhile, in a medium bowl, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, paprika, and lemon juice, then whisk in the olive oil in a thin stream. Preheat the oven to 350 degrees F. Brush the bread on both sides with the melted butter. Using a 2-inch round cutter, stamp out as many rounds as possible from the bread. Transfer the rounds to a baking sheet and toast until golden, about 15 minutes.
Unwrap the cylinders and remove the skewers. Using a sharp knife, cut the cylinders into slices about inch thick. Place a piece of black olive in the center of each green olive. If desired, use a slightly smaller round cutter to stamp the mousse slices into perfect rounds. Spoon the sauce onto the toasts, top with the mousse rounds and serve.

Boneless Buffalo Wings

This recipe was adapted from Eating Well, it is a twist on the traditional wing they have all of the flavor but are actually a healthy treat. No one will be the wiser, just throw in a generous serving of vegetables with a lighter version of blue cheese dip and you are good to go.

3 Tbsp nonfat buttermilk

3 Tbsp hot pepper sauce

3 Tbsp distilled white vinegar, divided

2 lbs chicken tenders

6 Tbsp whole-wheat flour

6 tablespoon cornmeal

1/2 teaspoon cayenne pepper

2 tablespoon canola oil, divided

2 cup peeled carrot sticks

2 cup celery sticks

Spicy Blue Cheese Dip, (recipe follows)

Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter.
Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Spicy Blue Cheese Dip

This dip can be used with anything besides this dish and once you taste it it will become a staple to your home and not just for parties.

2/3 cup reduced-fat sour cream

2/3 cup crumbled blue cheese

1 Tbsp distilled white vinegar

1/4 tsp cayenne pepper

Whisk sour cream, blue cheese, vinegar, and cayenne in a small bowl.

What can make you feel better, maybe if #H50 is serving up a little comfort food.

2013-11-01T10:16:00.001-04:00

When things have you under the weather and feeling down, there are many types of foods that have been shown to improve happiness, guess that is why they are called comfort foods.

Grandma's Chicken Soup

When you're not feeling good who doesn't love a nice bowl of

3 cups cooked chicken, cubed

4 cups chicken broth

3 cups water

6 large carrots, cubed

4 stalks celery, chopped

3 small onions, quartered

1 tsp kosher salt

1 Tbsp italian seasoning

2 tsp chicken base, optional (to taste)

fresh cracked pepper to taste

12 oz egg noodles, uncooked

In a large pot, add chicken broth, warm chicken broth over medium heat.
When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking. Serve with crackers, or fresh bread. This soup freezes well for later use.

Creamy Mac 'n' Cheese with

Ham and Tomatoes

What screams comfort any better than mac & cheese, well maybe this twist on the classic, creamy macaroni and cheese flavored with diced ham and tomatoes.

1/2 tsp baking soda

2 Cup shredded sharp Cheddar cheese

3 Tbsp butter

3 Tbsp all-purpose flour

1-14.5 oz can petite diced tomatoes, drained

1 cup whole milk

non-Stick Cooking Spray

8 oz elbow macaroni, uncooked

2 Cup fully cooked lean ham, chopped

1/4 tsp salt

1/8 tsp ground black pepper

Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.
Melt butter in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently.
Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.
Bake, uncovered, 20 minutes, or until lightly browned.

Chili and Cornbread

1 lb lean ground beef

1 packet taco or chili seasoning mix

2 -8 oz cans tomato sauce

1 -15 1/4 oz can whole-kernel corn, drained

1 -15 oz can black beans, rinsed and drained

1-12 oz can evaporated milk, divided

2- 8.5 oz boxes corn muffin mix

2 large eggs

1- 4 oz can diced green chilies, undrained

1- 1/2 cups shredded cheddar cheese, divided

Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
In large skillet, cook beef over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving. Serve along with chopped avocado, sour cream and salsa.

Beef Stew with Veggies and Potatoes

2 tbsp. vegetable oil

3/4 cup Flour

1 tsp garlic powder

1 tsp paprika

2 lbs lean stew beef

1 onion, quartered

1 clove garlic, minced

2 cups beef broth or bouillon

1 tsp. salt, or to taste

1 Tbsp lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

2 bay leaves

6 carrots, cut in pieces

6 medium potatoes, cut in pieces

1/3 cup cold water blended with 3 Tbsp flour

Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the crockpot.
Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender.
About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Chocolate Layer Cake

1 box devil's food cake mix

1/4 cup unsweetened cocoa

1 cup mayonnaise

3 large eggs

1 cup water

2- 16 oz containers chocolate frosting

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup chopped almonds, toasted

1 cup sweetened flaked coconut, toasted

Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside.
Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean about 35 minutes.
Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer.
Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer.
Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Espresso Martini Cocktail

This is your bonus because a cocktail, can always make you feel a little bit better.

1 oz brewed espresso

1- 1/2 oz vodka

1- 1/2 oz coffee-flavored liqueur

1 oz white creme de cacao

1 cup ice

Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Hawaii Five-0 Searches For The Truth

2013-10-18T10:01:00.002-04:00

Bean Soup

With the fall moving in, this calls for a quick, simple soup, this very simple soup will have them searching for more.

2 Tbsp Extra Virgin Olive Oil

1/2 Pork Tenderloin, diced into small pieces

2- 32-oz. packages Chicken Broth

15-oz. can Great Northern Beans, drained and rinsed

14.5-oz. can No-Salt-Added Diced Tomatoes

1 cup Penne Rigate Pasta

2 cups S Baby Spinach, roughly chopped

In a large stock pot, add the olive oil and turn to high heat. Once the oil is hot, add the pork tenderloin and cook almost all the way through.
Pour the chicken broth, beans and tomatoes (including the juices in the can) over the pork tenderloin. Reduce to medium-high heat.
After 5 minutes, add the pasta. Cover with a lid and let cook according to the directions on the pasta box.
Once the pasta is finished cooking, add the spinach and let simmer another 5 minutes before ladling up the soup.

Roast Chicken with Balsamic

Bell Peppers

This chicken dish takes a classic, takes it up a notch with balsamic bell peppers giving it an Italian flair . Bringing a warmth and richness to your dinner all in about 40 minutes.

5/8 tsp salt, divided

3/4 tsp fennel seeds, crushed

1/2 tsp freshly ground black pepper, divided

1/4 tsp garlic powder

1/4 teaspoon dried oregano

4- 6 oz skinless, boneless chicken breasts

2 Tbsp olive oil, divided

Cooking spray

2 cups thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 tsp chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 Tbsp balsamic vinegar

Preheat oven to 450°.
Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Vegetarian Mini Pizza

2 pizza dough rounds (either from your supermarket or your local pizza guy) or feel free to make your own

Tomato sauce:

1 tbsp olive oil

1 onion, chopped

1 clove garlic

2 tbsp capers (drained)

a pinch of dried chili

1 1/2 cup/3,6 dl of canned tomatoes

1 tbsp fresh or 1 tsp dried oregano

salt & black pepper

Topping:

4 pre boiled potatoes

250 g marinated artichoke hearts

100 g kalamata olives

1 zuchini (marinated)

1 eggplant (marinated)

4 brown mushrooms, cut in quarters

1/4 fennel, thin slices

300 g small tomatoes

2 small spring onions, divided in half

1/2 broccoli100 g goat cheese

salt & black pepper

fresh aragula, put it on after the pizza has been in the oven

Put the dough in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.
Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.
Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper.
Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh arugula, salt and freshly grounded pepper. Serve immediately.

Pumpkin Chocolate Chip Cookies

These spiced pumpkin cookies are soft, chewy, and dotted with chocolate chips! If you like pumpkin pie and chocolate, you'll love these cookies. It's dessert enough said!

1/2 cup of shortening

1 cup brown sugar

1 cup pumpkin puree

1 egg

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 cup chocolate chips

Cream shortening and brown sugar together. Then add the pumpkin, egg and vanilla. Mix until well incorporated.
In a separate bowl mix together all the dry ingredients.
Fold in the chocolate chips.
Place rounded tablespoons of the gooey goodness on your greased cookie sheets a couple of inches apart and bake at 375 for 12-15 minutes – until the edges are golden brown
Cool completely on wire racks

Texas Hold 'em #H50 Style

2013-10-10T20:52:00.000-04:00

I have to admit when Texas meets Hawaii the thought of
what recipes to serve up is easy, what to write however, just seemed to be a little difficult. But then I started to think about it more and more and really looked at the title of the show and found something out. "A' ale Ma'a Wau" (Hawaiian for "Fish Out of Water), I think it describes how I feel when I bring fingers to keyboard. The words and recipes are in my head but can I get them out to you and hope you understand where I'm coming from. Or will you find some fun and enjoyment and not feel like a "fish out of water" when reading, or even trying them out.

So if you have your computer(even a new fancy one) and try doing a search for the National food of Texas, well dang-gone-it if you don't find out it is a good old fashioned piece of brisket, and if you can cook a whole brisket, it's and excuse for a party.

Of course for a good old fashion brisket you need a long low

heat from the smoker for that authentic taste. Well, this recipe has a smoky taste but offers a shorter cooking time right in your oven, so whether its Hawaii or an apartment on the lower east side, you can make this dish. Yes that what I said this recipe can be made anywhere, so it mimics the taste, so you purists don't be hating me.

Texas Brisket

3-1/2 oz liquid smoke flavoring

1/4 cup ketchup

10 oz steak sauce

3 lb beef brisket

Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
Preheat the oven to 250 degrees F. Let the roast stand at room temperature while the oven preheats to take off some of the chill.
Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F. Remove brisket from the oven, and slice across the grain. Serve with sauce.

Texas is known for its amazing barbecues, so of course this grilled Texas-style chicken recipe is out of this world. You may be jumping for joy, heck singing at the top of your lungs for this one. Maybe I'm a little over the top but it is barbecue after all and I'm trying to keep it simple, and fresh.

Texas-Style Barbecued Chicken

2 Tbsp olive oil

1 large yellow onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 cup ketchup

1/2 cup bourbon

1/2 cup canned reduced-sodium chicken broth

1/4 cup molasses

3 Tbsp cider vinegar

1 Tbsp prepared yellow mustard

Zest and juice of 1 lemon (about 2 tsp zest, 4-1/2 tsp juice)

1/4 to 1/2 tsp hot red pepper sauce

1-3 to 3 1/2 lb whole chicken, quartered

In a medium saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft about 5 minutes. Add garlic and sauté 2 minutes more.
Add ketchup, bourbon, broth, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.
Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it. Place in a large self-sealing plastic bag, add half the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.
Preheat the grill or broiler. Remove chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature). Cook chicken, turning once, until both sides are browned 15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut 25 to 30 minutes more.
Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued chicken.

Note: To broil in the oven, place chicken, skin side down, 7 to 9 inches from the heat and broil 5 minutes more. Turn chicken and continue broiling and basting about 15 minutes more.

Of course what barbecue is not complete without a good rib

sorry gratuitous picture used last week

recipe. There are so many ways, and arguments to preparing them, this time, really decided to stick with a dry rub. With this flavorful rub you will find that not only does it bring the heat with cayenne pepper, its tempered by notes of sweetness thanks to the brown sugar.

Houston Ribs

2 full slabs Baby Back Ribs

4 Tbsp Dijon mustard

Rub:

1/2 cup packed brown sugar

2 tsp seasoning salt

2 tsp black pepper

1-1/2 tsp paprika

1-1/2 tsp lemon pepper

1-1/2 tsp garlic pepper (optional)

1 tsp onion powder

1/4 tsp cayenne pepper

1/2 tspgarlic powder

1/2 tsp grated orange rind

1/4 tsp cumin

1/4 tsp thyme

Combine the rub ingredients. Lightly coat the rib meat with mustard; all sides for Baby Back Ribs. Sprinkle 1/2 cup rub mixture evenly over the ribs. Press into mustard and wrap ribs tightly in aluminum foil.
Place the ribs on the grill over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cook the meat covered for 90 minutes.
Remove the ribs from foil and sprinkle the remaining rub mixture over the ribs (do not re-wrap in foil). Place the ribs, meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs so they are facing meat side up. Cover grill and continue cooking an additional 10 minutes or until ribs are tender.

Needing a side dish might be thinking about a potato salad, this is not your usual
mustard mayo potato salad. Then again what about this blog or anything in it is ever usual, but you won't be questioning my decisions, will you? Okay well What makes this side dish great is the flavors can hold up to any barbecue you can throw down and cool off any of the spices you have going on. Definitely a dish worth trying.

Texas Mustard Potato Salad

6 large potatoes - peeled

3 eggs

1 onion, finely chopped

2 stalks celery, diced

3 tsp sweet pickle relish

1/4 cup chopped red bell pepper

2 Tbsp prepared mustard

3 Tbsp Mayonaise or salad dressing

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

When you need to bring it home with a dish that will satisfy

all and just knock it out of the park well let's just face it anything you add bacon and maple syrup too has to be amazing. These beans will become the quintessential side dish no matter the time of the year, or time zone you are in. This is a guaranteed home run.

Tangy Maple Baked Beans

with

Applewood Smoked Bacon

4 thick strips applewood smoked bacon, diced

1 Tbsp canola oil

1 red onion, cut into small dice

1 green pepper, diced

Kosher salt and freshly cracked black pepper

5 cans (14- 1/2oz) great Northern beans, drained and rinsed

1- 1/2 cups Carolina-style barbecue sauce

1 cup maple syrup

1/2 cup cider vinegar

4 Tbsp whole grain mustard

In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard.
Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes.
Just before serving, adjust the seasoning with salt and pepper.

Texas Hurricane

If anything is for sure a hurricane is known for knocking you down, well this cocktail if not treated right might be able to to the same thing to you as well, no Texas Ranger or Super Seal required. Though like these guys you might just double check the recipe before proceeding.

1 cup crushed ice

1 oz rum

1 oz coconut flavored rum

1 oz vodka

1 oz gin

1 oz triple sec (orange-flavored

liqueur)

2 oz orange juice

1 oz pineapple juice

1 oz grenadine syrup

1 oz 151 proof rum

1 orange slice (opt)

1 lime slice (opt)

1 maraschino cherry (opt)

Fill a hurricane glass with ice. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine.
Stir well with a bar spoon, then pour the 151 rum over the back of the spoon to float the liquor on top of the drink. Garnish the glass with orange, lime, and a cherry.
Sip with a straw from the bottom for a 'sneak up on you' punch or sip from the top for a 'knock you down' twister.

Texas Rattlesnake

The “Texas Rattlesnake” well what else would you pair with a ranger who has a no bull attitude. The 411 on this cocktail is no rattlesnake is harmed to produce it. Yet this little darling does have a bite.

4 part Yukon Jack Canadian whisky

2 part cherry brandy

4 part Southern Comfort peach liqueur

4 splash sweet and sour mix

Mix all ingredients and Shake well. Sweet at first, with a bite at the end.

Classic Texas Margarita

A classic is always a classic, and with Texas as tequila territory, naturally the Margarita holds claim as the state’s unofficial cocktail. With a taste profile somewhere between the classic original and a Texas-style margarita, this tasty cocktail will win you over but make it known it is still king of the road.

Sweet & Sour Mix

1/2 cup lime juice

1/2 cup lemon juice

1/2 cup orange juice

1/3 cup granulated sugar

1/2 cup water, hot

Margarita:

4 parts sweet & sour mix (from above)

2 parts 100% agave tequila

1 part Cointreau

Sweet & Sour mix: sugar and water in bowl then cool before mixing in with juices. Add in hand-squeezed lime, lemon and orange juices. This mix can be stored in refrigerator for one week.
Margarita: mix 4 parts sweet & sour mix, 2 parts tequila and 1 part Cointreau. Serve on the rocks.

What is Ohana? Have We Forgotten? Or Do we Just need a Reminder?

2013-08-22T16:58:00.000-04:00

I was looking back at my blog entries I originally posted this on March 7, 2012, seemed like comfort was needed by a few, but as I re-read what the basis of what the recipe and the inspiration for writing was about, I think we all can sit back and take heed to the meaning of Ohana.

I think when it comes to taking comfort in the reality of what is going on around us food always becomes central to that theme. I remember when a friend had suggested this recipe last year I it took some tracking down of clues, or in my case going through the old cook books and seeking the recipe out. What we all can use is a friend, right? Now lets face it some of these friends may be people we have never met. But friends nonetheless, they have become part of our lives. Now what has brought some of these fine people into our lives one fine television show that has done it's best to define what Ohana means. But as any good blogger I turn yet again to Wikipedia for the quick all around definition of the word.

Ohana as defined by Wikipedia is part of Hawaiian culture, it means family in an extended sense of the term including blood-related, adoptive or intentional. It emphasizes that family are bound together and members must cooperate and remember one another. But there was something I did remember (and that was the child in me) that would be a quote from a very special Disney movie and very fitting to our Hawaii Five-0 Team. “Ohana means family, family means nobody gets left behind, or forgotten.” Lilo & Stitch (2002). I do not think any more honest words have been spoken(even if they were from an animated character).

The recipe is easy to put together, but as many things in life takes time to build. It is Amish Friendship Bread. Although the history of Amish Friendship Bread is vague, it typifies the strong Amish community. The term "Friendship" relates to the custom of sharing some of the bread starter with your friends, like a food chain letter. In 2011, a novel by author Darien Gee entitled Friendship Bread was published by Ballantine Books, in which a bag of Amish Friendship Bread starter makes its way throughout the fictitious town of Avalon, Illinois, changing the lives of those it comes in contact with. http://en.wikipedia.org/wiki/Amish_Friendship_Bread

Friendship Bread

2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk

In a small bowl, soften yeast in water for about 10 minutes. Stir well. In a 2 quart glass, plastic, or ceramic container combine flour, and sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.
On days 2 through 4 stir with a spoon.
Day 5 stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and stir.
Days 6 thru 9 stir only.
Day 10 stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and stir.
Remove 1 cup and make your first bread, and give one cup to a friend with the recipe. Store the remaining cup in a container in the refrigerator and begin the 10 day process over again. You can also freeze this in 1 cup for later use. Frozen starter take a least 3 hours at room temperature before using.

Gee, Darien (2011). Friendship Bread: A Novel. New York, N.Y: Ballantine Books. pp. 400. ISBN 978-0-345-52534-5.

*** Jana shout girl thanks so much for the idea this one is for you!!!**

We come a long way, and it's only getting better!

2013-08-02T20:49:00.001-04:00

As we revisit La o Na Makuahine I think we have come a long way, yet some things stay the same. For example big move to Friday, yet still so many unanswered questions. Good news another season is coming, so bring your curiosity, and I hope your appetite, to see what can cook up.

So the question you want to ask is... Go ahead make my meal, what did you think I was going to say? Come on, seriously this is a food blog after all. So how about something simply Hawaiian and just kick back. Get you all in the party mood.

Ahi Tuna Poke

2lbs sushi grade Ahi tuna steaks, cut bite-size pieces
1/2 cup soy sauce
3/4 cup chopped green onions
2 Tbsp sesame oil
1 Tbsp  grated fresh ginger
1 chili peppers seeded, and finely minced
Coarse salt to taste
1 Tbsp  toasted sesame seeds
1 Tbsp  finely chopped toasted macadamia nuts
Napa cabbage

In a large bowl, combine tuna, soy sauce, green onions, sesame oil, ginger, chili pepper, salt, sesame seeds, and macadamia nuts; mix lightly. Cover and refrigerate at least 2 hours before serving.
To serve, shred cabbage and spoon poke over top to serve.

Teriyaki Meatballs

(cheating recipe)

1-1/2 lb bag frozen meatball (beef or turkey)
3 Tbsp Cornstarch

1/4 cup sugar

1/3 cup shoyu (or soy sauce)

1-14 oz can beef broth

1/4 cup dry sherry or dry white wine

2 Tbsp minced ginger

2 tsp minced garlic

Mix cornstarch, sugar, shoyu, broth, sherry, and cook until thick. Add frozen meatballs and heat thru until hot and serve.

Fiery Pupu Wings

(from Best of Hawaii Cookbook)

2 1/2 lbs. chicken wings, cut at joints

oil for frying

Marinade:

2 cloves garlic, minced

1 Tbsp sesame seed oil

1 Tbsp soy sauce

1 Tbsp dry sherry

1 Tbsp brown sugar

2 tsp. mirin sake

2 tsp. ginger, grated

1 tsp. salt

1 tsp. cayenne pepper, to taste

pinch freshly ground black pepper, red pepper flakes, opt.

Batter:

1/2 c. flour

½ c. cornstarch

2 large eggs, beaten

3/4 c. water

Sauce:

¼ c. soy sauce

2 Tbsp brown sugar

2 Tbsp rice wine vinegar

2 Tbsp sesame seed oil

2 cloves garlic, minced

2 tsp. fresh ginger, minced

2 stalks green onion, chopped

2-3 tsp. Thai chili garlic paste, to taste

In a small bowl; combine marinade ingredients. Marinate chicken 2 hours. In a wok or deep fat fryer, heat oil.
In a mixing bowl, combine batter ingredients. Dip chicken into batter; deep fry until golden.
In a mixing bowl, combine sauce ingredients. Drizzle sauce over chicken.

Puka Punch

2 oz. white rum
1 oz. fresh lime juice
3⁄4 oz. dark rum

3⁄4 oz. fresh orange juice

3⁄4 oz. pineapple juice

3⁄4 oz. passion fruit syrup

2 tsp. honey mixed with 2 tsp. hot water, chilled

1⁄4 oz. falernum

1 dash Angostura bitters

3⁄4 oz. 151-proof rum (optional)

Pineapple slice, orange wedge,

and maraschino cherry

Put 1 1⁄2 cups ice cubes into a blender; crush. Add first 9 ingredients; blend on high speed. Pour into a tall glass.
Slowly pour 151-proof rum over back of a spoon into cocktail. Garnish with pineapple, orange, and cherry.

Mai Tai

1 oz Light rum

1 oz Dark rum

1/2 oz Triple Sec

1/2 oz Oregeat

1 oz sweet & sour

Fill 14 oz glass to the top with shaved ice. Pour in the rums, triple sec, orgeat and splash it with a little sweet and sour. Stir to mix and Garnish..

Looking for other food Ideas check out my other blog http://cherylsfoodforthought.blogspot.com/

From Korea with love

2013-07-20T10:41:00.001-04:00

Tossing and turning trying to decide what to make for dinner, you do have friends coming over.

Don't despair I think we have it covered here, a little theme, ok maybe be some work, but if you have a friend or two it's all good.

Ok take a deep breath and sigh cause its all good and meal game plan is all taken care of theme and all. I think these guys may be able to follow directions, well I hope.

Korea a very interesting place it people, it's culture, so divided. My first exposure to its diversity was quite far removed from the political venue. Many years ago, we had so many patients that would grace out hospital. These children, from the Gift of Life program would come from their native Korea, to the United States, and without their families, for open heart surgery.

It was through this time I found myself down a strange road, since they did not speak English and my Korean was quite lacking. We did find our way, some how, yes imagine it was through food. It was an issue, some of these children always seemed to like a more salty, spicy tasting food. This led me down a road to understand Korean food and their culture a bit more. I had come to find admiration and strength in these children who came so far with so little and taught me so much.

Though the episode we witnessed may have been so far removed from my past, yet some how, some way it did trigger a memory. Maybe when others look to their past, they look to things that shape who they are, whether it be good or bad, it somehow makes us look at aspects within ourselves.

The paths that we take, the situations that brought us to where we are. All roads we cross may not be pleasant, but we must cross them to get through this journey we call life, and it does make us who we are.

There are many wounds in life that don't exactly heal, they always seem to be there just below the surface waiting for the right moment to remind us of their presence. They seem to always remain a part of us reminding us who we are, where we have been, and it is those memories we carry, we only hope we can learn from, and make peace with that past and even with yourself.

So let's take a bit of a culinary journey, since they say food makes everything better. Step out of the past and try something a little different, step out of the comfort zone. Hope you enjoy.

Bulgogi (Korean Beef Barbecue)

A popular Korean dishes, this thinly sliced meat is given a smoky sweet flavor when broiled or cooked on the grill.

1 cup Bulgogi marinade (recipe follows)

1 lb sliced beef

Place prepared marinade aside.
Slice beef into thin, finger-length strips, beef will be easier to slice if you freeze it for 15 minutes, it will slice so much easier.
Mix marinade into meat with hands, making sure all the meat is covered.
Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
Grill, broil, or stir fry the beef until well-done and carmelized on the outside.
Serve beef with rice, lettuce leaves, and side dishes.

Of note: Top sirloin or tenderloin will work better, but any cut

will do.

Bulgogi Marinade (Korean Meat Marinade)

3 Tbsp garlic, chopped

3 Tbsp soy sauce

2 Tbsp sugar

1 Tbsp honey

2 Tbsp fresh squeezed juice from an Asian pear

1 Tbsp Japanese rice wine (mirin)

1 Tbsp sesame oil

3 green onions, finely chopped (including white part)

1 tsp pepper

Mix marinade together until sugar and honey are dissolved/distributed.
Can be stored in refrigerator or freezer for use on beef, pork, and chicken.

Korean Chicken Thigh Sliders

4 large cloves garlic, finely chopped

1-1/2 inches fresh ginger root, peeled and grated

1/4 cup soy sauce

3 Tbsp Sriracha chili sauce

3 Tbsp rice wine vinegar

2 Tbsp sesame oil

3 Tbsp agave syrup or honey

12 boneless, skinless chicken thighs

Salt and pepper

Canola oil, for drizzling

1 bunch scallions, finely chopped

1/4 cup sesame seeds, toasted

12 slider rolls

1/2 seedless cucumber, thinly sliced

Quick Kimchi Slaw

Heat grill or grill pan over medium-high heat.
Combine garlic, ginger, soy, chile sauce, vinegar, sesame oil and honey or syrup in a blender.
Season meat with salt and pepper, and drizzle with a little oil. Place on grill and cook a couple of minutes on each side to mark, then baste heavily with sauce and cook 3-4 minutes more, turning and basting frequently.
Sprinkle chicken pieces with scallions and sesame seeds, and serve on slider rolls topped with cucumber slices and slaw.

Quick Kimchi Slaw

1/2 Napa cabbage, shredded

1 small red onion, quartered lengthwise, thinly sliced

2 large cloves garlic, very thinly sliced

1-2 Tbsp sliced pickled ginger, thinly sliced

1 red chili pepper, very thinly sliced

3/4 cup rice wine vinegar

2 Tbsp Sriracha hot sauce

1/2 cup water

1/4 cup sugar

Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.
Heat vinegar with hot sauce, water and sugar to dissolve the sugar. Pour over cabbage, cover and shake. Refrigerate a couple of hours, shaking the container occasionally.

Daeji Bulgogi (Spicy Korean Pork)

Daeji Bulgogi is made of thinly sliced pork which is marinated in a spicy chili pepper sauce and can either grilled or pan-fried.

2 lb pork, (preferably pork butt, may use leaner pork loin)
1 cup Korean pork marinade (recipe to follow)

Slice pork into very thin pieces, about the thickness of bacon.
Make Korean pork marinade, halving the recipe since you are using small pieces of pork without bones.
Marinate for at least 30 minutes.
Grill or broil for about 4-8 minutes or until done or stir-fry in an ungreased pan for 5-10 minutes.
Serve pork with rice, lettuce leaves, and side dishes.

Daeji Marinade (Spicy Korean Pork Marinade)

This marinade is sweet, spicy, and good for making any type of Korean pork- grilled ribs (Daeji Galbi), stir-fried pork, or broiled or barbecued pork (Daeji Bulgogi).

1 onion, minced

2 Tbsp minced garlic

1 Tbsp sesame oil

2 Tbsp soy sauce

4 Tbsp red pepper paste

5 Tbsp sugar

2 Tbsp rice wine

2 tsp minced ginger

Mix ingredients together until well-blended.
Use immediately or store in refrigerator.

Sparkling Ginger Cocktail

sugar (for rimming)

1 lemon wedge

1 tsp ginger syrup

3 1/2 oz Soju**

2 oz ginger ale

2 oz cranberry juice

candied ginger (optional, for garnish)

Wet rim of a highball glass. Dip into sugar for rimming.
In the glass, muddle lemon. Add ice, Soju, ginger syrup and cranberry juice.
Add ginger ale, mix and garnish with candied ginger or lemon wedge.

**Soju is the best known liquor from Korea. It is distilled, vodka-like, rice liquor with high potency and often flavored similarly. It is smooth and clean in taste, which makes it easy to drink in combination with various Korean dishes.

Hope all that is left is to celebrate good times, good memories of good friends. "What is a friend? A single soul dwelling in two bodies." Aristotle

The dilemma continues H50 and Magnum, but why choose?

2013-07-15T14:01:00.001-04:00

I am thinking Max might have been on to something when they started the comparison to themselves to the cast of Magnum PI. Taking it one step further McGarrett and Magnum are both former Navy SEALs that in Hawaii law enforcement. Max did neglect to mention that both the Commander and Magnum were both football quarterbacks, both attended Annapolis, and were named after their deceased grandfathers.

Yes lets not forget the quirky, comedic, vertically challenged, yet might I add very loyal side kicks in the form of Det. Danny Williams and Rick Wright.

But do you remember what beer it was that Magnum use to drink? Cause we know our team likes to kick back with a
Longboard. Okay this one took a little time, give up? Old Dusseldorf yes go on, flip on Netflix and check it out like I just did.

Remaining with the classic theme how about a classic menu for today, a plate lunch. The plate lunch appears to be one of those quintessential parts of the Hawaii cuisine. The plate lunch consists of two scoops of rice, one scoop of macaroni salad, and a meat-item. Today there is a varied selection of main dishes to chose from, I hope you enjoy.

Teriyaki Meatballs

1-1/2 lb ground beef

2 eggs, beaten

2 Tbsp flour

1 tsp salt

Dash pepper

2 Tbsp cornstarch

1/4 cup sugar

1/3 cup soy sauce

1-14 oz can beef broth

1/4 cup sake

2 tsp ginger root, minced

2 tsp garlic, minced

Preheat oven to 400 degrees F.

Spray a large baking pan with non-stick spray.

Combine beef, eggs, flour, salt, and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter.

Place in prepared baking pan and bake for 14-17 minutes.

Meanwhile blend cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger, and garlic. Cook in skillet until mixture thickens slightly, stirring constantly., Add meat balls and serve.

Huli Huli Chicken

3 whole chickens, cut up

1/4 cup ketchup

1/4 cup soy sauce

1/2 cup chicken broth

1/3 cup white wine

1/4 cup frozen pineapple juice concentrate.

pinch of fresh or dried ginger.

1-2 dashes worcestershire sauce.

Clean and pat chicken dry. Heat grill.
Then mix ingredients in bowl, brush over chicken.
Grill over barbecue, turning and basting with sauce until chicken it is done, this will take about 40 minutes.

Hawaiian-Style Braised Pork with

Stir-Fried Cabbage

3-1/2 lbs boneless country-style pork spareribs,

cut into 1 1/2-inch cubes

3 Tbps vegetable oil

6 garlic cloves, chopped

4 green onions, chopped

2 Tbsp chopped peeled fresh ginger

1-14 oz can low-salt chicken broth

1/3 cup soy sauce

1 Tbsp dark brown sugar

1/4 tsp dried crushed red pepper

1/4 tsp Chinese five-spice powder

1 1/2 Tbsp cornstarch

Stir-fried Cabbage

Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute.
Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil.
Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork.
Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. Serve pork with cabbage.

**This can be made 1 day ahead. Cool slightly and chill. Then just reheat over low heat. **

Stir-Fried Cabbage

2 Tbsp vegetable oil

1 Tbsp fresh ginger, minced and peeled

1 large head green cabbage, quartered, cored,

very thinly sliced

6 green onions, chopped

1 Tbsp oriental sesame oil

Heat vegetable oil in heavy large pot over medium-high heat. Add ginger and stir 30 seconds.
Then add half of cabbage and toss until wilted, about 4 minutes. Then add the remaining cabbage, green onions, and sesame oil.
Toss until all cabbage is crisp-tender, about 4 minutes.
Season to taste with salt and pepper and serve.

Pan Fried Lemon Lime Mahi Mahi

2 mahi-mahi steaks

1/4 cup olive oil

juice of half a lime

juice of half a lemon

dash of garlic powder

dash of ginger powder

dash of dried parsley

dash of red pepper flakes

fine ground sea salt

freshly ground pepper

2 tsp butter for pan-frying

Combine the olive oil, garlic powder, ginger powder, half of the lime juice, dried parsley, red pepper flakes, salt and pepper in a small bowl and mix together well.
Pour the mixture over the mahi-mahi steaks. Coat all sides of the fish, and marinate for 10-30 minutes depending on how much time you have.
Melt butter in non-stick pan, then add fish, cook for about 8-10 minutes on each side.
Once the fish is cooked, squeeze the remainder of the lime juice and lemon juice over the fish while it is still in the pan.
Allow fish to sit for 1-2 minutes for flavor to infuse then serve.

Macaroni Potato Salad

1/2 lb macaroni

8 hard-cooked eggs

3 red potatoes, cooked and cubed

1 Tbsp salt

1 Tbsp vinegar

2 cups mayonnaise

1/2 tsp ground allspice

1/2 tsp pepper

1-10 oz package frozen peas, thawed and drained

Cook pasta according to package directions; drain.
Separate egg yolks from egg whites. In a small bowl, mash yolks and chill.
Chop egg whites; put into a large bowl with macaroni and potatoes. Stir in salt and vinegar; chill overnight.
Add egg yolks and remaining ingredients; gently mix into macaroni mixture.

Rolling with H50 at the Derby

2013-07-02T11:59:00.001-04:00

This was so good just thought it was worth repeating.... Let's face it our Cath totally can hold her own in this episode.

So the Hawaii Five-0 episode was “Na Ki'i” (Dolls), but what interested me more was that it had this central theme roller derby. Of course for the guys was a good thing you all got to see Catherine looking better than ever. Given the interesting venue, of course Detective Williams gave us some insight. It had me thinking about the game in general, it's history, and being who I am the history of the good old concession stands that go along with it.

First the roller derby is played by two five member teams, that are roller skating in the same direction around a track. This is contact play consists of a series of short match-ups, or what they call jams. This is when the jammer, or scoring player, takes out members of the other team.

This is where is may seem a bit confusing, since both teams are playing both offense and defense at the same time, as they help their own jammer while reaping havoc with the opposing team. At this point not sure if football is slightly less confusing?

Funny this is this sport has been around since the 1930's, with credit going to Seltzer and Runyon are credited with the rudimentary sport to its initial competitive form.

Now it was back in the 1940's the sport took off in over 50 cities, and seen by over over 5 million people. As like wrestling In the ensuing decades, however, it predominantly became noted more for theatrics than athletics.

Though the shift now has been more towards the sports and entertainment. The player's colorful alter egos and their unique uniforms remained, with the scripted theatrics pretty much abandoned.

Of course if you are going to enjoy some time out you are going to need to eat, right? There is so many for any patron to choose, which concession stands they are going to purchase their tasty delight. So when did the concession stand start?

These stands were not originally run by the movie, but rather most of the time sold by outside people or even actual movie patrons themselves. Though not really thrilled with the idea with food being consumed within their walls. Money being the great motivator, the Depression moved in, and movie theaters saw an opportunity to make more money, so the in house concession stand was born.

As the 1930's moved into full swing, concession stands became a movie theater were a main fixture. Then as WWII caused sugar shortages, which affected candy, popcorn became a more popular food choice. A funny statistic was noted in the late 1940's into the early 1950's even with a slowing in ticket sales concession sales were up, goes to show, people love to eat.

Now there are so many types of foods served at a concession stand, though you can get quite a bit of junk you can get some high end food as well. But the staples you can find are usually french fries, ice cream, popcorn, pizza, hot dogs, soft drinks, candy, snow cones, cotton candy, and pretzels.

I hope you liked this little walk through history, it was kind of interesting for me. I hope you enjoy my take on concession food for home. Whether you try them with your next sporting event, or when you re-watch this episode of H50, hope hope you enjoy.

Cheese and Bacon Fries

Cath is smiling cause she is sending the boys out for food.

1-32 oz package French Fries
1- 15 oz can nacho cheese sauce
6 slices bacon
½ cup green onions, sliced
creamy ranch dressing

Heat a large fry pan to medium low heat. Add bacon strips and cook turning once until crispy, about 10-15 minutes. Drain on paper towels. Once bacon has cooled crumble it into bits.
Cook the French fries in the deep fryer or bake in the oven according to package directions. Drain on paper towels.
In a small sauce pan heat nacho cheese sauce until heated through. Divide fries evenly and place onto individual plates for serving. Top with nacho cheese sauce, creamy ranch dressing, crumbled bacon, and green onions.

Thin-Crust Pizza with Onions, Mushrooms,

and Ricotta

Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
1 tsp balsamic vinegar
2 large flour tortillas
1 cup shredded Asiago cheese
2/3 cup ricotta cheese
6 cremini mushrooms, trimmed and thinly sliced
salt and black pepper

Preheat the oven to 450°F.
Heat 1 Tbsp olive oil in a small sauté pan on medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
Line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.
Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
Place the baking sheets in the oven. Bake until the crust is crisp and brown all over, the time varies, depending on the oven, start with 10 minutes and check, rotating the sheets to ensure even baking.
Cut with a pizza cutter or a knife.

Buttery Soft Pretzels

4 tsp active dry yeast
1 tsp white sugar
1-1/4 cups warm water, about 110 degrees F
5 cups flour
1/2 cup white sugar
1-1/2 tsp salt
1 Tbsp vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

Choices Abound!!!!

2013-06-11T11:15:00.001-04:00

Good day to one and all! Yes it has been a while since I have blogged to my hearts content, finding a mix of culinary delights, to mix up with some aloha adventure. That said I do hope your holidays treated you well and time spent with loved ones was very fulfilling.

Alas a new year is upon us usually bringing with it many new resolutions. What we plan to do, face it the top two diet and exercise. I know this really is not the place for that, but I have always looked at it this way, with a few simple swaps, you can easily make your favorite foods lighter; give it an alternate ending of sorts, you choose what you want.

You may ask yourself what does this have to do with H50? I have to admit I had the same thought myself until I actually looked for the definition of Kapu that translates (I hope I have this right) into as "forbidden", though I have seen it as "stay out". So I guess you can stay out of the fridge, or away from the forbidden food.... Ok I have taken some license here, my Hawaiian is not that good, I do hope my recipes are more to your liking.

Enjoy it any way you choose, but remember lighter may alter your ending by calorie not taste.

Oven-Fried Chicken

3 cups cornflake cereal, crushed

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 to 1/2 tsp. ground red pepper

1/4 teaspoon freshly ground black pepper

3/4 cup fat-free buttermilk

1 whole chicken cut-up and skinned

Vegetable cooking spray

Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.
Pour buttermilk into a shallow bowl. Dip 2 pieces of chicken in buttermilk, and place in bag. Seal and shake well, coating completely. Place chicken on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining pieces of chicken. Sprinkle remaining cornflake mixture evenly over chicken on baking sheet. Lightly coat with cooking spray.
Bake at 400° for 35 to 45 minutes or until chicken is well browned and done. Serve immediately.

Spicy Southern-Fried Chicken

Marinade:

2 cups Buttermilk

1 Tbsp Dijon Mustard

1 tsp salt

1 tsp dry mustard

1 tsp cayenne pepper

1 tsp coarse ground black pepper

Chicken

1-3 1/2lb Chicken, cut into 8 pieces

2 cups flour

1 Tbsp baking powder

1 Tbsp garlic powder

1/2 tsp salt

In a gallon-sized re-sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
Preheat oven to 150 degrees F.
In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to re-coat with flour. Shake off excess flour before frying.
In a large heavy-gauge skillet with a deep-fry thermometer attached, heat oil or vegetable shortening over medium-high heat, bringing it to 375 degrees F.
In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown 3 to 4 minutes.
Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through about 20 more minutes.
Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Turkey Jambalaya

1 Tbsp olive oil

1- 1/2 cups onion, chopped

1 tsp garlic, minced

1 green bell pepper, chopped

2 red bell peppers, chopped

1 yellow bell pepper, chopped

2- 1/2 tsp paprika

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp red pepper flakes

1/2 tsp pepper

1 cup uncooked long-grain rice

2 cups fat-free, less-sodium chicken broth

14- 1/2 oz diced Tomatoes, No Salt Added

2 cups shredded cooked turkey

6 oz smoked pork sausage

2 Tbsp sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned.
Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Sausage and Shrimp Jambalaya

2 tbsp butter

8 oz Andouille sausage, sliced 1/4" thick, or spicy smoked sausage

2 Tbsp paprika

1 Tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp fresh ground black pepper

1 tsp salt

1/2 cup diced tomato, fresh or canned

1 large green bell pepper, diced

2 ribs celery, sliced 1/4" thick

4 green onions, sliced thin

1 cup brown rice

3 cups chicken broth

1 pound large shrimp, peeled and deveined

In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes.
Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.
Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes.
Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer.
When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed.
Serve the jambalaya in bowls with green onions sprinkled on top.

The point is to start a meal off right and leave the table full and happy. How could you not with one of these choices..

Only a Kid Might Like (ok even a big kid)

2013-06-08T10:53:00.000-04:00

Does it ever seem you spend so much time running around that you do more eating in your car than at home?

So the feeling that your child turns their nose up at more food than they actually eat is not that far from the truth. Lets not forget the fact when sitting at the table and pretending to eat, there is the food shuffle or Fido slip going on. Anything is possible and the fact is you want to pull your hair out cause feeding your kids big or small is a challenge.

Your kids can be notoriously difficult to please. So how about trying some family friendly meals that have a lot of love, not a lot of fuss, and Fido may have to go out for his own dinner now.

I really think that moms and kids alike are sure to love these kid-friendly recipes for dinners, oh and the big guy will love it to.

Chicken Tenders with Creamy Honey Mustard

This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it in the sweet, tangy sauce.

1/3 cup all-purpose flour

1 large egg, lightly beaten

coarse salt and ground pepper

4 cups crisp rice cereal

2 tablespoons olive oil

1 1/2 pounds chicken tenders (tenderloins)

1/2 cup reduced-fat sour cream

2 tablespoons Dijon mustard

1 tablespoon honey

4 medium carrots, cut into sticks

1 cucumber, halved lengthwise, seeded, and cut into sticks

Preheat oven to 475.
Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper.
Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere.
Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper.
Serve tenders and vegetables with creamy honey mustard on the side.

Macaroni and Cheese

If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.

Coarse salt and ground pepper

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

1/4 cup all-purpose flour (spooned and leveled)

4 cups milk

1/8 teaspoon cayenne pepper, (optional)

1 1/4 cups shredded yellow cheddar cheese (5 ounces)

1 1/4 cups shredded white cheddar cheese (5 ounces)

8 ounces ham, diced into 1/2-inch pieces

2 slices white sandwich bread

Preheat oven to 375 degrees.
In a large pot of boiling salted water, cook pasta until aldente; drain and reserve.
Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt.
Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Note:
This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.

Brown-Sugar Barbecue Chicken Drumettes

A simple, sweet barbecue sauce will please even finicky eaters. Make a big batch of this scrumptious stir-together barbecue sauce, refrigerate up to two weeks, and have an easy chicken dinner.

2 cups ketchup

1 cup packed light-brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

Coarse salt and ground pepper

6 pounds chicken drumettes, patted dry

In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through.
Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Note:
Chicken drumettes are actually part of the chicken wing -- just the right size for kids to nibble on. To store, refrigerate, up to 2 weeks.

Mini Spinach-and-Cheese Pizzas

Bocconcini are just small round pieces of fresh mozzarella. They can be found in most grocery stores now. They're usually packaged in water for freshness.

4 mini whole-wheat pitas (3 inches each), split

1/2 cup part-skim ricotta cheese

1/2 teaspoon dried oregano

1 garlic clove, pushed through a garlic press

Coarse salt and ground pepper

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 pint bocconcini (about 20 balls), halved

Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.
Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

Baked Corn Dogs

Baked corn dogs, a new take on a state-fair snack, put fast, fun food at your fingertips. Of course you need to make sure to buy ice-pop sticks. Serve with Speedy "Baked" Beans and Tangy Coleslaw.

1 1/2 cups all-purpose flour, plus more for dusting sausages

2/3 cup yellow cornmeal

2 teaspoons baking powder

2 teaspoons sugar

Coarse salt and ground pepper

2/3 cup milk

2 large eggs, lightly beaten

2 teaspoons vegetable oil

4 precooked smoked chicken sausages (13 ounces total)

Ketchup and mustard, for serving (optional)

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet.
Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Speedy "Baked" Beans

2 teaspoons olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (15 ounces each) white beans, such as cannellini or navy, drained and rinsed

1/4 cup unsulfured molasses

1/2 cup ketchup

1 teaspoon mustard powder

In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes.
Add beans and 1/2 cup water; simmer until beans have softened, 5 to 7 minutes. If beans are not soft after 7 minutes, add more water and continue to cook.
Add molasses, ketchup, mustard powder, and another 1/2 cup water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.
Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

Sloppy Joes

Soft buns work best with these classic kid-friendly sandwiches. Serve them with pickles or potato chips. The beef mixture can also be served over pasta

1 tablespoon canola oil

1 medium onion, finely chopped

1/2 green bell pepper, finely chopped

1 celery stalk, finely chopped

2 cloves garlic, minced

Coarse salt and ground pepper

1 pound ground beef

1 can (15 ounces) tomato sauce

1/4 cup ketchup

1 tablespoon Worcestershire sauce

4 hamburger buns, split and toasted

In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
Season the mixture with more salt and pepper, as desired.
Spoon onto buns, and serve immediately.

Angels in the Surf (revisited)

2013-06-04T11:26:00.004-04:00

What are angels? Are they some form of divine messengers at work in the world today? Or are they just a person we have seen that comes to us with a kind smile, the helpful stranger who may have done something so selfless for us or others. But however and whenever they appear, they can bring us both comfort and hope.

An angel is that someone you feel like you've known forever, even though they are the person you may have just met. I think the point is they have never truly been out of reach, we just need to know where to find our angels.

There are some angels that often work behind the scenes, lets face facts your best friend is actually a guardian angel in disguise.

Now that these angels may work behind the scenes, it does not mean that they are too far away from you that they can't hear you. Of course these angels may not come when you call, but they will always be there when you need them.

Angels can fly even though they are well grounded. An angel is someone who raises your spirits! Smiles are the next best thing to halos. The sweet souls who love, cherish, inspire and protect the angel in you are your guardian angels. They are your Friends and Family.

Fallen Angel

1 1/2 oz gin
1/2 tsp white creme de menthe
juice of 1/2 lemon
1 dash bitters
1 cherry

In a cocktail shaker add the first four ingredients, and shake.
Strain into a cocktail glass filled with ice then top with the cherry and serve.

Asparagus and Shrimp with Angel Hair

3 oz angel hair pasta
8 uncooked jumbo shrimp, peeled and deveined
1/4 tsp salt
1/8 tsp crushed red pepper flakes
2 Tbsp olive oil, divided
8 fresh asparagus spears, trimmed cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded peeled tomato
4 garlic cloves, minced
2 tsp chopped green onion
1/2 cup white wine or chicken broth
1-1/2 tsp fresh basil, minced
1-1/2 tsp fresh oregano, minced
1-1/2 tsp fresh parsley, minced
1-1/2 tsp fresh thyme, minced
1/4 cup grated Parmesan cheese

Cook pasta according to package directions.
Then sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet cook shrimp for 2-3 minutes or until pink, then, remove and keep warm.
In the same skillet,cook asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender.
Add wine or broth, basil, oregano, parsley and thyme. Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.

Devil’s Food Cake with Angel Frosting

1 oz Dark Chocolate, 60 To 72%, broken into a few pieces
½ cup Dark Unsweetened Cocoa Powder
⅔ cup Hot Coffee
⅓ cup Whole Milk
1 ⅓ cups Flour
1 tsp Baking Soda
½ tsp Salt
1/2 tsp Pepper
10 Tbsp Unsalted Butter, cut into ½-inch cubes
1 cup Dark Brown Sugar, firmly packed
½ cup Sugar
3 large Eggs At Room Temperature
1 tsp Pure Vanilla Extract

For The Frosting:
5 large Egg Whites, room temp
1 ½ cups Granulated Sugar
1 Tbsp Light Corn Syrup
1 tsp Pure Vanilla Extract

Make the Devil’s Food Cake:

Preheat the oven to 325 degrees Fahrenheit. Grease two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with cocoa and knock out the excess cocoa.
Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the coffee directly over them and whisk until combined. Add the milk and whisk until smooth.
In another bowl, sift together the flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with paddle attachment, beat the butter and sugars on medium speed until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
Add the flour in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.
Divide the batter into prepared pans and smooth the tops. Bake fore 35 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
Transfer the pans to a wire rack and let cool for 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the angel frosting:

Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
In a medium saucepan over low heat, stir together 1 ¼ cups of the sugar, the corn syrup, and ¼ cup of water. Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer onto the side of the pot. Heat the mixture without stirring to almost soft-ball stage (about 235 degrees Fahrenheit).
When you wait for the syrup to reach the soft-ball stage, remove the pan from the heat.
Sprinkle the remaining ¼ cup sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium-high and beat the icing for about seven minutes until it is thick and shiny. Add the vanilla and beat again for 10 seconds.

Assemble the cake:

Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup frosting on top.
Place the next layer on top, then trim and frost it the same way. Frost the sides of the cake with the remaining frosting. Serve immediately.

Where is the Shrimp(Truck)

2013-05-28T16:57:00.002-04:00

So what do you do when your shrimp truck goes missing? If you are Kamekona, you call Five-0. As you are well aware, they are a major task force, and they be able to manage this case, it should be a piece of cake. Then again when is anything our favorite crime fighters do, easy.

So it is time to put your heads together and come up with a plan.Seriously, where's the truck? It's kind of like "Where's Waldo", but more interactive.

Guess they will have to turnover every shell, and look for clues in the most unlikely of places (like your
office as a great starting place).

Then it is game on, cause after you find that truck you are going to want some grub. So the question is, where exactly did I get today's recipes from?

They never thought to look in my backyard for the truck.... Seriously, these recipes might serve up quite well on any truck, or any backyard grill. No matter where they are, they may come from miles away to try these dishes.

Mango Shrimp Kebabs

1 lb large shrimp (16-20/lb)

2 tsp fresh ginger, finely grated

2 Tbsp olive oil

1/4 cup orange juice, freshly squeezed

1/4 cup lemon juice, freshly squeezed

pinch red chili flakes

pinch of salt

2 mangoes, peeled

Soak 10-12 bamboo skewers in water for about 30 minutes to prevent burning.
Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt.
Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each.
Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.

Saffron Orzo

4 c. reduced-sodium chicken broth

1 tsp. saffron threads

1 lb. orzo

6 Tbsp. olive oil

1/4 c. chopped fresh flat-leaf parsley

Juice of 1 lemon

2 tsp. salt

1 tsp. black pepper

In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has bloomed, about 5 minutes.
Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
Drain the orzo and transfer to a large bowl. Add 3 Tbsp. olive oil, the parsley, half the lemon juice, 2 tsp. salt, and 1 tsp. pepper. Combine thoroughly.

Roasted Shrimp and Mango Salad

2 lbs large shrimp, peeled and deveined

6 Tbsp extra virgin olive oil

2 tsp paprika

Salt and pepper

2 Tbsp lemon juice

1 Tbsp honey

10 oz mixed baby lettuces, washed and dried (approx 6 cups)

2 large mangoes, peeled, pitted and diced

1/4 cup shaved or shredded Parmesan cheese

Preheat oven to 400 degrees.
On large rimmed baking sheet, toss shrimp, with 2 tablespoons extra virgin olive oil, paprika, ¼ teaspoon salt and ¼ teaspoon pepper.
Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator.
In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey, season with salt and pepper.
Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan.

Cliff Hanging Luau of a Party

2013-05-21T10:46:00.000-04:00

Aloha. Malama Pono (Farewell and Take Care), but is that what we really want at the end of the season. Though how else would we be left hanging as the the finale came rolling along. We say farewell with one breathe and get ready for the challenge ahead with the next.

Before we begin to fret about what may happen, let's take a deep breath and relax. Yeah yeah I know H50 withdrawal, but its all good I think I have you covered.

With a little help from my friends I have come up with some cocktails and a tasty treat to maybe help you through the summer. All the while keeping your favorite H50 character literally close at hand. So get on the phone, call your friends and let's get this party started right.

After all is said and done you just may be able to dance the night away and have a grand old time. Okay so I dream big!

Danno Sour

(Kim @epicsportsfan71)

1- 1/2 ounces whiskey (or bourbon, Scotch, Canadian whiskey, or Irish whiskey)
4 oz sour mix (recipe follows if you want to make your own)
Crushed ice
1 maraschino cherry

Combine the whiskey, sour mix in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

Sour Mix:

1 oz lemon juice

1 oz sugar

2 oz water

Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar.

Rollins Rose Tequila

(Joey @FiveOphans)

7 mint leaves
1-1/2 oz Patrón Silver
1/4 oz raspberry liqueur
3 lime wedges
1/4 oz agave nectar
1/4 oz rose water
3 oz aloe vera juice
rose petal for garnish

Muddle the mint with crushed ice in a mixing glass. Pour the Patrón Silver over the mint, then add lime juice, agave nectar, rose water, and aloe.
Shake and double-strain into coupe glass. Garnish with a rose petal.

Kono Diablo Añejo

(Brian @Brianfiveo)

1½ oz. Patrón Añejo
½ oz Blackberry Liqueur
½ oz. Sweet Vermouth
2 tsp Blood Orange Juice
1 Dash of Bitters
2 oz Sparkling Wine

Combine all of the ingredients except the sparkling wine into a mixing glass. Add ice and stir until well chilled.
Strain over fresh ice into a Collins glass, top off with sparkling wine and stir. Garnish with a blood orange wheel.

Classic Chin Ho Blue Hawaiian

(Sandy @SandysWorld6)

2 oz light rum
2 cherry
4 oz pineapple juice
2 oz Blue Curacao liqueur
2 oz cream of coconut
2 slice pineapple

Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed.
Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

The McGarrett aka The Big Kahuna

3/4 oz southern comfort

3/4 oz amaretto
3/4 oz sky vodka
3/4 oz pineapple rum
3/4 oz banana rum
3/4 oz grenadine
3/4 oz fresh pineapple & orange juices
splash of fresh guava
poured over dry ice into a 24oz glass & garnished w/ a cherry, lime & lemon wedge.

Oven Kalua Pork

This delicious slow-roasted pork is rubbed with salt and liquid smoke to re-create the flavors of a pig cooked in a traditional Hawaiian imu.

5 lbs pork shoulder or butt
1 Tbsp liquid smoke flavoring
1 1/2 Tbsp Hawaiian sea salt (or kosher)

Preheat oven to 325 degrees F. Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
Roast until temperature reaches 160 degrees F, about 5 hours. Remove from oven and let cool enough to shred.
Serve with Orange Teriyaki Sauce (recipe follows) or any sauce of your choosing.

Orange Teriyaki Sauce

1 Tbsp. cornstarch
1 Tbsp. cold water
½ cup sugar
¼ cup soy sauce
¼ cup orange juice
¼ cup rice vinegar
1 cloves of garlic
2 tsp orange zest
¼ tsp red pepper flakes

In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, orange juice, vinegar, and garlic.
Bring to a boil over medium heat then reduce it and simmer until thickens.