As Wednesday falls upon us, it finds McGarrett lurking in the shadows, causing havoc and messing with our heads, better yet maybe Steve should mess with our appetites. Now could it be that the big Kahuna is frightened cause Danno has risen to the occasion, and excelled beyond our expectations.
Since McGarrett is a Seal with some awesome moves he plans on using his ingenuity to show there is only one Pac-Man in cargo pants and he is it. Utilizing the inspiration of the Hawaii state fruit, pineapple, Steve will take off. How does he plan to inspire us, we will have to see.
The first dish Steve is planning is ribs, hope you enjoy.
Sweet and Sticky Pineapple Barbecued Baby Back Ribs
3/4 cup soy sauce
3/4 cup orange marmalade
1/2 cup pineapple juice
1/4 cup honey
3 cloves cloves garlic (minced)
2 tbsps fresh ginger (minced)
1 tbsp lemon juice
2 tsps fresh rosemary, chopped (or used dried and crumbled up)
1/4 tsp pepper
4-5 lbs Baby back ribs (trim fat)
- In a bowl, mix soy sauce, orange marmalade, pineapple juice, honey, garlic, ginger, lemon juice, rosemary, and pepper.
- Rinse ribs, pat dry, and place half in each of 2 plastic food bags (1-gal. size). Pour half the soy sauce mixture into each bag; seal bags, turn to coat ribs with marinade, and set in a large bowl. Chill at least 2 hours or up to 1 day, turning occasionally.
- Line a rimmed pan (11 by 17 in. or 12 by 15 in.) with foil. Set a rack in pan. Lift ribs from marinade and arrange in a single layer, edges curving down, on rack. Pour marinade into a bowl.
- Bake ribs in a 350° oven, basting with marinade every 20 minutes for the first hour, until meat is well browned and pulls easily from bones, for about 1 1/4 hours total. Transfer ribs to a platter and cut apart between bones.
Oh Steve isn't done yet, because what else says Hawaii like pineapple and pork, then add the twist of a slider and I think we may have a little bit of heaven. Kalua pork is a Hawaiian local favorite. The pineapple barbecue sauce adds a tangy taste that accompanied by the pineapple slaw, this makes one tasty dish.
- Pre-heat your oven to 325 degrees F
- Cut long and shallow cuts into the pork butt. Rub the liquid smoke and salt into the pork.
- Secure it with foil.
- Pour about an inch of water into a roasting pan. Roast the pork for about 3 1/2 hours or about 45 minutes per pound.
- Shred the pork with forks and mix it into the barbecue sauce. Scoop on Hawaiian dinner rolls or sweet bread, with coleslaw.
- Mix all ingredients except Lilikoi juice together in a saucepan. Whisk mixture and boil until the sauce achieves thickness. Lower the heat and simmer for about 20 minutes.
- Pour in the lilikoi juice and reduce to 2 cups.
- Combine the pineapple juice, mayonnaise, sugar, ginger, and vinegar together.
- Mix thoroughly with the chopped pineapple, cabbage, and carrots.
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
- Preheat oven to 350 degrees F, 8or 9 inch round pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Finger Licking Good
- In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla.
- Add small amounts hot water until desired spreading consistency is reached.