Friday, July 20, 2012

Happy Hour Friday

Happy Friday Ohana, not sure about you, but I am in need of letting go of some steam, and why not, isn't that what Friday's are for?  The camaraderie and decompressing from the past week, but it does not have to occur at a bar, but just a get together at a friends for some fun.  So I brought back a little fun for a Friday evening, I hope you enjoy it like I do.

 Oh welcome to the weekend people, time to unwind and party yeah and Dr. Max Bergman is taking us to that party place.  Since Max has many sides and can be very focused he can multitask at a crime scene.  

Though when the moment hits and he decides that this  Friday is going to be Happy Hour at his place it is time to jump into action.  Be advised co-workers unlike movie night this will not be blown off.  Do you understand Commander McGarrett and Detective Williams!    

So our favorite coroner has come up with a theme for Happy Hour, he is going Mexican,
and since we know he can go all out.  Kick back and enjoy, now the boys are going to bring the cervezas, so Max is going to mix the margaritas and make the munchies.  Max is going a little crazy, he is a coroner so blood orange would make sense, but for you feel free to use any margarita mix of your choice.  The best part of a party is to have fun and mix it up, so whether you attempt it from scratch, buy the juice or pick up a mix, Max and I hope you Enjoy!

Koko  'Alani  Margarita
(Blood Orange)
1 lime wedge
Coarse salt for rim
2 ounces of tequila
1-1/2 ounce fresh lime juice
3/4 ounce orange liqueur
1/2 ounce simple syrup
3/4 ounce blood orange puree (see below)
1 lime wheel
1 blood orange wedge optional

  1. Moisten the outside edges of a rocks glass with a lime wedge.
  2. Sprinkle a little salt on a small plate and dip the moistened rim in the salt to coat it lightly.
  3. Fill the glass and a cocktail shaker with ice.
  4. Add the tequila, lime juice, orange liqueur, simple syrup and blood orange puree and shake vigorously.
Strain into the glass, garnish with lime and blood orange wheels

Blood Orange Puree

4 blood oranges, peeled, segmented and seeded
2 tablespoon simple syrup
1 teaspoon fresh lemon juice
  1. In a blender or food processor, combine orange segments, simple syrup and lemon juice. Puree until smooth.
  2. Taste and adjust amounts of simple syrup and lemon juice as needed.
Simple Syrup

1 cup sugar
1 cup water
  1. In a saucepan over medium-high heat, combine sugar and water and bring to a boil, stirring until sugar is dissolved.
  2. Remove from heat and let cool.
  3. Pour into a glass jar and cover, refrigerating until needed.


2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste

  1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper.  
  2. Season mixture with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Maki Quesadilla Recipe

Large flour tortillas
Grated cheese - mild or sharp cheddar, or Monterey Jack
Olive oil
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces

1.       Heat a large frying pan to medium high heat; add a small amount of oil. Place one large flour tortilla and put it in the pan. Flip the tortilla over a few times, 10 seconds between flips.
2.      When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, add whatever ingredients you choose. Just don’t layer the ingredients too thickly.
3.      Reduce the heat to low and cover, after a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is melted, use a spatula to lift up one side of the quesadilla and flip over the other side and cook till browned.
4.      Remove from pan and cut into wedges. Serve with the lettuce, salsa, sour cream, and guacamole.

MeaNui Nachos

4 cups tortilla chips
 1 15-ounce can  black beans, rinsed and drained
 1/2 cup  bottled salsa
 2 cups  shredded Monterey Jack, cheddar, or Chihuahua cheese (8 ounces)
 1/2 cup  bottled roasted red sweet peppers, cut into thin strips
 2 to 4 tablespoons fresh or canned sliced jalapeno peppers
    Desired toppings, salsa, guacamole, and sour cream

  1. Preheat oven to 425 degrees arrange tortilla chips in a single layer on an 11- or 12-inch ovenproof platter, overlapping them slightly.
  2. In a small saucepan, combine black beans and 1/2 cup salsa. Cook and stir over medium heat just until heated through. Spoon bean mixture over chips. Sprinkle with cheese, roasted red pepper, and jalapeno pepper.  
  3. Bake for 3 to 5 minutes or until cheese is melted. Serve nachos with desired toppings. Makes 12 servings.

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