Friday, February 10, 2012

My Recipe Journey: A Picture and Culinary Interpretation Through Hawaii 5-0: Day 12 Happy Hour Friday (What Else)

My Recipe Journey: A Picture and Culinary Interpretation Through Hawaii 5-0: Day 12 Happy Hour Friday (What Else)

Day 12 Happy Hour Friday (What Else)


Here we are can you believe it TGIF!!!!  So you know that when all is said and done everyone needs to cut loose at the end of the week and unwind. There is nothing like getting together with your friend, plus some food, some drinks , nothing less than a great time.   So thinking the boys will be hanging this Friday evening after work Steve, Danny, and Chin but anyone can stop by. So who is in charge of what, Chin has the food, Steve is mixing a cocktail and Danny well he has a handle on the Long Boards and chips.





Chin Ho Kelly's Luau Kabobs 


Aloha! This dish is a melds the flavors of Asian and Hawaiian cultures. It’s a perfect appetizer at any party and also makes a great main dish over some rice.  Be sure to make plenty for your guests.

     1 1/2 lb                       boneless sirloin steak
     1/4 cup                      soy sauce
     1 teaspoon                 sesame oil
     1 teaspoon                 minced ginger root
     1 teaspoon                 minced garlic
     1 1/2 teaspoon           sugar
     1/2 cup                      chopped green onions
     2                                  red bell peppers, seeded and minced
     2 tablespoons            salad oil
     1 1/2 tablespoons        soy sauce
     1 tablespoon               sesame seed, toasted and ground

  1. Cut meat into 3/4-inch cubes. 
  2. Combine the cup soy sauce, the sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat in sauce for 1 hour. 
  3. Before cooking, drain meat; heat oil in skillet. Add meat and stir fry for 2 minutes or until done. 
  4. Sprinkle with the 1 1/2 tablespoons soy sauce and the sesame seed before serving.
Steve’s Super Charged Triple Espresso Martini

Oh baby this does come with a little jolt?  This cocktail is unquestionably enjoyable and rather addicting because of the espresso vodka, coconut and amaretto and when you add the chocolate rim, it's all about satisfying your sweet tooth. 


1 1/2 oz espresso Vodka (I love Three Olives Triple Shot)
1 oz coconut rum
1/2 oz amaretto
Chocolate for rimming
  
  1. Rim a cocktail glass with chocolate. 
  2. Pour the rum and amaretto into a cocktail shaker filled with ice.
  3. Shake and strain into the prepared glass.
  4. Shake the vodka and layer into the glass
Danny what can we say he is just too cute and keeps everyone in line with Longboard in hand.    So ladies are we crashing this party?  Damn straight!  Enjoy your weekend!!!




Thursday, February 9, 2012

Day 11 Dessert Thursday



Well the week is winding down and feeling the need for something sweet so Thursdays are going to be dedicated to just that.  Of course some of those sweets may be wildly decadent, others lighter with a healthier flair, I hope I can reach every palate and taste.  "Seize the moment! Remember all those women on the 'Titanic" who waved off the dessert cart." Erma Bombeck. 



So who might our dessert hound be today, hands down, Lori Weston. 
She just strikes as a girl who knows what she want, yet so knows how to keep a secret at the same time.  Playful, funny, and yet the girl can put up with the big boys. Lori has gotten a bad rap just for being the new girl in the mix.  So let's show some love here.  Of course the hard part was choosing between deeply decadent or fruity. Today is fruity, and Lori I owe you a real decadent one, promise!



Lori’s Coco Loco Pineapple Bread Pudding







1/2 cup butter, room temperature
3/4 cup sugar
1/2 cup milk
4 eggs
1 teaspoon vanilla
3 tbsp rum or coconut rum (may use 1-2tsp coconut extract)
5 slices white bread, crusts removed and cubed
1 can crushed pineapple, drained reserve juice
½ cup shredded coconut



  1. Preheat oven to 350 degrees F. Grease soufflé dish. 
  2. Cream butter and sugar, add eggs one at a time then add milk and vanilla.                     
  3.  Toss bread cubes and pineapple in soufflé dish, pour mixture over bread.  If not moist use reserved pineapple juice as additional liquid.  Top with coconut. 
  4.  Pudding for 40 to 45 minutes.

**As always there are options, the rum or coconut rum can be excluded even omit the coconut extract.  No shredded coconut no problem,  also you can switch out coconut milk for regular milk as well.  Play have fun, if you come up with a new twist let me know.**

Wednesday, February 8, 2012

Day 10 Side Dish Wednesday

Day 10 can you believe it, I can't.  So Wednesday's will be known from now on as side dish Wednesday's.  I am thinking we are up for a side dish thinking middle of the week simple straight forward direct and to the point.  


For this first side dish I chose something extremely simple and think I have turned it into a tropical melody, tossed in a citrus dressing.   As with most of the recipes I post if you prefer, you can devise your own combination using other fruits even dried fruit such as papayas, mangoes and shredded coconut.


Who other from our H50 characters could create such a concoction, none other than Dr. Max Bergman.  It has all the ear marks, multiple ingredients, complex flavors, yet simple to put together and straight forward.  


Mad Max’s Tropical Couscous

2-1/4  cups orange juice 
1 tsp ground cumin
10 ozs couscous
2 tbsps olive oil
2 tbsps soy sauce (low sodium)
2 tbsps fresh lime juice
1/4 cup chopped cilantro
2 tbsps fresh basil (chopped)
2 tbsps chopped fresh chives
1 tsp fresh ginger (grated)
1 mango (peeled pitted and chopped)
1 orange (peeled and chopped)
1/4 cup toasted  macadamia nuts (toasted)
  1. Add orange juice and cumin to a saucepan; bring to a boil
  2. Add in couscous; cover
  3. Remove from heat and let stand 5 minutes
  4. While couscous is standing, in a small bowl mix together the oil, soy sauce, and lime juice, then pour into couscous
  5. Add cilantro, basil, chives, ginger, mango, and orange; toss to combine, place in serving bowl.
  6. Sprinkle with nuts