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!
1/2 oz. grenadine
1/2 oz. orange liqueur
juice of 1 lemon wedge
- Mix all of the ingredients except the grenadine. Pour into a glass.
- Slowly add the grenadine and allow it to settle. Serve with a slice of pineapple.
- 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).
- Preheat oven to 350°F.
- In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
- 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.
- Stuff mushroom caps with seafood mixture and place in a shallow baking pan.
- Sprinkle with cheese and bake 8 to 10 minutes.
Aloha Chicken Wings
- Preheat oven to 350F.
- Cut wings into sections and discard tips.
- 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.
- 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.
- Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.
- Bake wings at for 1 hour.