Friday, July 27, 2012

Happy Hour Friday

Another week behind us, and as my grandmother would say the summer is flying by.  Of course I would always get upset and say something like no it's not it is still July.  Her response simple, "the summer is over after the 4th of July".  As I get older, have to admit I always hated when she said it, but damn if it doesn't feel like it with all these back to school specials.  Oh well now that is off my chest, how about we re-boot a great happy hour from May 4th, 2012.  This can be enjoyed outside, and with some great music, damn if you would not believe that the summer could not go on forever.

There was so much going on this week, we had friends from out of town in. You showed them the sites, bantered words with them, even named your car. Quite and impressive week, now it is time to celebrate.  

As things wind down and they get ready to head on home maybe we need to kick back and show them a 5-0 Happy Hour they won't forget. There are smiles all around and tasty bites and cocktails to serve.

Personally since McGarrett hasn't been around I suggest you guys get the big Kahuna on the phone and get him to sponsor this week's shin digs.  If he asks nicely I may even help.  Hope you all enjoy! 

Chi Chi 

4 oz. fresh pineapple juice
1.5 oz. tequila
1/2 oz. grenadine
1/2 oz. orange liqueur
juice of 1 lemon wedge
crushed ice

  1. Mix all of the ingredients except the grenadine. Pour into a glass. 
  2. Slowly add the grenadine and allow it to settle. Serve with a slice of pineapple.

Hawaii Five-0 Reload

3 oz. Coconut Rum
1 oz.  Spiced Rum
2 oz cranberry juice
2 oz pineapple juice

  1. Pour ingredients in a shaker filled with ice. Shake and strain into a double old fashioned glass filled with crushed ice. Garnished with a pineapple slice (Kevlar and thigh holster optional).

Hawaiian Mushrooms Stuffed with Seafood

16 large fresh shiitake mushrooms, stems removed,about 1 pound
1 cup heavy cream
1/2 cup chopped fresh spinach
2 tablespoons chopped shallots
1/2 cup coconut milk
1 pinch dried dill
1 pinch dried tarragon
1 cup crumbled Ritz crackers
3/4 cup cooked crabmeat
1/4 cup chopped cooked shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated parmesan cheese

  1. Preheat oven to 350°F. 
  2. In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half. 
  3. Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper. 
  4. Stuff mushroom caps with seafood mixture and place in a shallow baking pan.
  5. Sprinkle with cheese and bake 8 to 10 minutes.

Aloha Chicken Wings

3 lbs chicken wings
1 cup pineapple preserves
1/2 cup dry sherry
1/2 cup frozen orange juice concentrate
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup vegetable oil
1 tsp garlic powder
1 tsp ground ginger

  1. Preheat oven to 350F.
  2. Cut wings into sections and discard tips.  
  3. Place wings in a large resealable plastic, stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined.
  4. Pour mixture over wings in bag and seal. Work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight.
  5. Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.
  6. Bake wings at for 1 hour.

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