Friday, June 29, 2012

Happy Hour Friday

This week began with us watching the Kelly's tie the knot again, it was just a beautiful event.  Could make one long for a Hawaiian beach front wedding, or at least a party.    I plan on keeping this re-boot simple, it had originally posted on April 13, 2012.  I actually had the Kelly's hosting a bit of a get together of their own.  This time of year with graduations, weddings, and an array of festivities, you may find some delectable treat for your luau table here.  

Aloha!  As Friday befalls us it is time to prepare for another Happy Hour, though I believe we have much to celebrate at this week's end, how about a major luau to 

bring it all together.  I know we would all like to fly to Hawaii's tropical paradise, enjoy it's sparkling white beaches, gentle ocean breezes, swaying palm trees, fragrant flowers and enjoy just a taste of this tropical paradise.  

For your our get-together this week it looks like the team is going to grab a few grass skirts, some leis and greet some guests along with the returning Kahuna treating him to some mouth-watering treasures that will sure to amaze him and I hope you as well.    

This is a simple plan, Chin and Malia are hosting this little soiree, but you too can bring the Hawaiian atmosphere to your party (that is if you don't crash theirs), just keep the mood light and festive while keeping your guests happy. 

The Kelly's  have a plan and I think I have hooked them up with some menu ideas that should floor Steve for his celebratory return.   Though this is the man who once was quoted for saying " You don't get a vote, okay? The rest of you are forgetting this isn't a democracy. It's a benevolent dictatorship. "  Yet it can't be true because they truly are a family that sticks together, alright the mushy stuff is over let's get ready to have a party.  I Don't think Danny can keep the big guy occupied for long.  

Luau Chicken Sandwiches

                 1-20 oz can sliced pineapple            6- 4 oz  boneless skinless chicken breast halves 
                 1 tablespoon brown sugar                1/4 cup mayonnaise
                 1 teaspoon ground mustard             1 tablespoon Dijon mustard
                 1 teaspoon garlic salt                         1/4 teaspoon dill weed
                 1/2 teaspoon pepper
                 6 kaiser rolls, split and toasted

  1. Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. 
  2. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving. 
  3. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Grill pineapple slices for 1 minute on each side. 
  4. Spread mayonnaise mixture on roll bottoms. 

This fruit salad has a simple dressing made with yogurt that coats this and is a refreshing combination.  This salad looks amazing if you can present it in a pineapple boat and sprinkled with toasted coconut, but a serving bowl is fine.

Hawaiian Fruit Salad

            1 whole fresh pineapple                                     1-1/4 cups vanilla-flavored yogurt
           1-15 oz can mandarin oranges, drained           1/2 cup flaked coconut, toasted, divided
           1-1/2 cups sliced fresh strawberries                1/2 tsp vanilla extract
           1-1/2 cups green grapes, halved
  1.  Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut  into bite-size chunks. Turn shell onto paper towels to drain.  
  2. Remove fruit from the small pineapple piece and cut into chunks and discard peel. 
  3. In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. 
  4. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.

Yes I do have a thing for ribs, but they truly are great party food, and any respectable luau should have them. How bad can they be I have them glazed in rum.

Rum-Glazed Spare Ribs

                               1 rack spare ribs (3 to 4 lb.)               1 cup dark rum
                               2 tbsp vegetable oil                              1/4 cup sugar
                               1  tbsp  dark brown sugar                   1/4 cup tomato paste
                               2 tsp paprika                                          tbsp  Worcestershire sauce
                               1  tbsp  cumin                                        1/2 tsp Tabasco
                               2  tsp  pepper                                        Barbecue sauce, optional
                               1  tbs  salt

1. Preheat oven to 350°F. Trim excess fat off ribs and brush both sides with vegetable oil. In a bowl, mix brown sugar, paprika, cumin, pepper and salt. Rub mixture evenly over ribs. Place ribs in a large roasting pan and pour in 1 cup water. Cover with aluminum foil and bake until tender, 1 1/2 hours.

2. In a small pan, mix rum, sugar, tomato paste, Worcestershire sauce and Tabasco. Bring to a boil over medium heat; cook for 5 minutes, stirring occasionally. Remove foil from roasting pan, pour off all but 1/2 cup of liquid in pan and pour rum mixture over ribs. Return pan to oven and continue baking, uncovered, turning ribs several times and basting with liquid in pan, until meat starts to pull away from bones and is very tender, about 1 hour. Add a little water as necessary to prevent scorching.

3. Let ribs rest on a cutting board for 5 minutes. Slice into individual portions and serve hot with barbecue sauce on the side, if desired.

Coconut Chicken

2 lbs of chicken thighs, drumsticks or drumettes          ½ cup of butter melted
1-6 oz can of frozen orange juice, thawed                        1 cup of breadcrumbs
1-½ tsp of curry powder                                                   1 egg beaten
1 cup grated coconut

  1. Marinate chicken in orange juice overnight.  
  2. Mix together breadcrumbs, curry powder and coconut. Dip chicken pieces in beaten egg, then in the breadcrumb mixture. 
  3. Place on a baking pan and dribble with melted butter. Bake at 350 degrees for 45 minutes to 1 hour.

Teriyaki Beef 

         2 lbs of top sirloin/top round steak cut in 1 inch cubes  1 tsp of minced ginger
         2- 15oz cans of pineapple chunks in juice                         4 tsp of sesame oil
         ½ cup of soy sauce                                                              2 cloves of minced fresh garlic
         ½ cup of brown sugar                                                         8  skewers

  1. Combine all ingredients, including the juice from the pineapple, and marinate covered in the refrigerator for at least 4 hours or overnight. 
  2. Then make skewers by alternating  by adding beef and pineapple.  Broil in the broiler for 8-10 minutes turning once, until beef is cooked.

Sauteed Mahi-Mahi 

                              2 lbs of Mahi-Mahi fillets                 3 cloves of garlic, crushed
                             ¼ cup of white wine                          Salt and pepper
                             6 tbsp of butter                                  1 cup of flour

  1. Slice fish fillets into 3 inch thick pieces and salt and pepper each piece. Roll each piece in flour Heat butter and crushed garlic in a pan on medium low, after butter is melted and garlic is simmering, add the wine and bring the heat up to high. 
  2. Place mahi-mahi fillets in the pan and sauté on both sides. Avoid overcooking. Remove from heat and serve.

Fried Rice

1 or 2 large chicken breast cooked and cut into 
½ inch pieces or 1 cup of diced ham
6 cups steamed rice
2-3 tsp of soy sauce
1-½ tsp of sesame oil
½ tsp salt
3 eggs beaten
2 to 3 tbsp of vegetable oil
4 tbsp of thinly sliced green onion
1-½ cups of diced cooked vegetable or
 1-½ cups of frozen peas and carrots (thawed)

  1. Heat vegetable oil in a large skillet or wok and sauté chicken or ham for about 30 seconds on high heat and then remove from pan. Add beaten eggs and keep stirring while cooking so that the egg scramble into small pieces, remove egg from wok, return meat to wok and add cooked rice. 
  2. Reduce heat to medium and cook for about 2 minutes, stirring constantly. Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs. cook for 2 more minutes. Stirring constantly. Garnish with green onions and serve hot.

Haupia  (Coconut Pudding) 

2 cup of coconut milk
1 cup of whole milk
6 tbsp of sugar
5 tbsp of cornstarch
¼ tsp of vanilla

  1. Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into the coconut milk. Add vanilla and heat on low stirring constantly until thickened. 
  2. Add the remainder of the coconut milk and whole milk and continue to heat until thickened. Pour into an 8 inch square pan and chill until firm.

What is a luau without a specialty cocktail drink? Luaus are famous for the fruity and delicious drinks. The following are some tropical delights to amaze your palate, and make your luau that much better.    

Luau Punch

                                   1 oz Rum                             1 oz Coconut Rum
                                   3 oz Pineapple Juice          Garnish with Cherry & Pineapple on skewer
                                   ½ oz Lemon Juice

  1. Mix all ingredients in a cocktail shaker and pour into a glass. Add Crushed Ice and decorations to create a great specialty drink.  

Mai Tai

                                        1 oz of dark rum                    1 tsp of lime juice

                                        1 oz light rum                         1 tsp of finely granulated sugar

                                        2 tbsp of orange juice           A dash of grenadine.

                                        1/2 oz of triple sec

  1. Mix all the ingredients in a shaker with ice. Pour into a chilled glass over ice and garnish with an orange slice.   

Blue Hawaiian

                                       1 oz of light rum                             1 oz of cream of coconut

                                       1 oz of blue Curacao                       2 oz of pineapple juice

  1. Shake the ingredients with ice and serve over ice with a slice of pineapple and a cherry for a sweet luau cocktail idea.

Green Eyed Tiki

                                      2 oz of melon liquor                       1 oz triple sec

                                     1 oz vodka                                     A splash of seltzer

  1. Mix all of the ingredients except the seltzer together in a shaker with ice. 
  2. Pour the cocktail in a glass over ice and add a splash of seltzer to the top.

Coffee Coconut Calypso

                             2 oz cooled espresso or coffee                 1 oz light cream

                             1 oz coconut rum                                      1 oz hazelnut liquor

  1. For this tantalizing and energizing luau cocktail simply mix all of the ingredients together and pour over ice. 
  2. You can garnish with a stick of rock candy to add sweetness and flare. 

Luau Lore: In early Hawaii, it was customary to celebrate weddings, births, successful harvests and other special occasions with large feasts. The festivities often lasted for days and were filled with food, music and hula dancing.  The meals became known as luaus, referring to the edible taro leaves used to wrap foods for cooking purposes. 

When throwing your own luau, invite friends and family, have them wear colorful Hawaiian-style shirts. Decorate your table with fresh flowers and greenery, then enjoy the fun, casual and tasty traditions of the Hawaiian Islands.

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