Happy Hour Friday

Yes another Friday has yet again come upon us and what does that mean?  It means another Happy Hour Friday recipe, since the last few days have taken a Kamekona inspiration of sorts, I thought I would try to keep it going.  Yes this is yet again a rebooted recipe but with what else a familiar theme.  This blog was originally posted on March 2, 2012.  I do hope you enjoy this flashback, and if you are new to the blog then enjoy it for the first time.

                                              TGIF people another week has gone by and the weekend is upon us again we so need to kick back and relax, not sure about you but I know I do.  Now the great thing about Hawaii is the weather, the beaches, oh lets face it it is about perfect.  New York right now cold and damp, I am definitely in need of a change with that in mind  Hau'oli n Hola (Happy Hour).  With that in mind this week I am thinking all we need are some cervezas, and a fire pit for some grilling some food.  

 Now we all know that our boy Danno can start a fire , I am hoping he does not need the frittata in order to get the flame going cause I may have some problems.                                        

                                                                  

Then again there should be no worries if the fire should get out of control cause, our Commander McGarrett he is also part fireman(okay he owns an extinguisher) and can handle the situation for us.  

Never fear though I think Gracie can figure out building the rock enclosure for our pit so we should be golden, and Gabby giving a little supervision.  

Tell you guys what I'll do I so need some beach relaxation so I am heading over and contributing the one of the dishes for the night.  What anyone else is bringing for the grill will be a surprise.   

                    Pina Colada Shrimp

1-1/4 med/large shrimp (approx 36 peeled and deveined)
1 cup coconut milk
 juice from 3 limes
1 cup pineapple juice
1/2 cup rum
2tbsp fresh minced cilantro
salt and pepper to taste

1. In a bowl combine all the ingredients then toss in shrimp, cover and refrigerate for at least an hour no more than 4 hours.  (If shrimp sits longer the lime juice will start to  cook it)
2. Remove shrimp place on skewers, cook shrimp on prepared grill about 2-3 minutes on each side or until shrimp turn pink.

Though I do have to wonder if it will pass the Kamekona test, he is a man who knows his shrimp....  But the grill is open and anything goes maybe some sliders, have to say even a good flank steak would be real nice.  Did I mention we need a few cervezas? Lets have some fun!!  

Ok so I am going to add a bonus for you today, I thought I would add a cocktail which was not on the original post, enjoy!

The Dalmatian


3 oz black pepper simple syrup 
1.5 oz vodka
3 oz fresh grapefruit juice

1. Combine the simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. 
2. Shake vigorously for about a minute; strain into an ice-filled glass. 

To make the black pepper simple syrup:
1/4 cup crushed black peppercorns
1 cup water
1 cup sugar

1. Place sugar, water and peppercorns in a small pot and bring to a boil, stirring once or twice. Once sugar is dissolved take off the heat and let cool. 
2. Leave the peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste.

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

Dessert Thursday (Happy Birthday)

This is one of my most favorite days of the week, I do love a dessert, but indulging here allows for all of the pleasure, none of the calories.  What makes this a very special day is that we get to wish one Taylor Wily a very "Happy Birthday Hau`oli Lā Hānau "! While doing so even reboot a very special dessert blog with a couple of cakes.  Not sure but I do hope Taylor likes a little buttercream too.  


This was originally posted March 22, 2012,


This has been quite a week, there have been many tasks laid before the feet of our fearless leader and as always he has risen to meet the challenge.  Lets face it, would we expect

any less?  We have found out a little secret about Steve this week as well, he loves buttercream.  But we can not have buttercream without cake right?  Now I do remember on  Monday you being served up two distinct cakes.  


Yes Commander today's task is recreating some delectable tasty treats from scratch, your birthday cakes. I did say scratch, yes oh Cargo one, any person could go to a bakery, or even crack open a box and slap frosting on a cake.  So don't look so scared this will be just fine.

The thing you need to remember is that when it comes to making treats like this, when it is created from the heart and shared with all it becomes just that more special.    





The cakes I have planned for you are not that difficult and will reap rewards on so many levels.  A chocolate cake with chocolate buttercream frosting, and a red velvet cake with cream cheese buttercream frosting.  Come on big guy lets get started.

Simply Chocolate Cake

1 cup butter
1 3/4 cups white sugar
3 eggs
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

1. Preheat oven to 350 degrees F, 8or 9 inch round pan. Sift together the flour, cocoa, baking soda and salt. Set aside.  
2. 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. 
3. 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.

Chocolate Buttercream Frosting
Finger Licking Good

2 1/2 cups confectioners' sugar

3 tbsp cocoa

1/4 cup butter

2 tbsp heavy cream

1 tsp vanilla

1. In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla. 
2. Add small amounts hot water until desired spreading consistency is reached.

Who can hate chocolate, you can be the hit of any party, okay so we may not recreate the exact cake but I know it will be just as good.  I even think this may be a hit with the ladies, not sure, but it could be.  One down and one more to go.

Red Velvet Cake

2 1/2 cups  flour
1 1/2 cups sugar
1 tsp baking soda1 tsp salt
2 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla extract
Vegetable oil for the pans

1. Preheat the oven to 350 degrees F. Lightly oil and flour 3- 9 -inch round cake pans.  In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
2. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Using a mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.  
3. Divide the cake batter evenly between prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
4. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Buttercream Frosting

1-8 oz package cream cheese room temperature
2 sticks of  butter  at room temperature
4 cups confectioners sugar
2 tsp vanilla extract


Place in a bowl with mixer beat butter on low until light and fluffy, add cream cheese and vanilla and beat on low for another minute.
Add powdered sugar one cup at a time on low until blended after each addition.  Once the sugar is added raise speed to high and whip for additional minute or two till light  fluffy.  

Well we are done just need to frost the cakes, but problem is most people have a hard time keeping their fingers out of the frosting.  Besides did you offer anyone else a taste, you should share. Come on Steve, we need to finish, then we can eat, I promise, hey better call Danny get his take on it, his dessert last week did do quite well in the ratings.

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

Miscellaneous Wednesday

Hope today finds everyone well, it is that day when anything goes and today it goes shrimping.  When it comes to that one delectable creature from the sea, there is only one guy who can really help us out today with that.  




Yes the man himself Kamekona, who would know a shrimp recipe any better than he would.  I thought we needed something maybe we could cook up for Father's day and we have a recipe for every taste.  Even think there is a birthday tomorrow, now if I can remember the guy's name. Wonder if he might like some shrimp.









So how about we go find the shrimp truck and get cooking, the hardest part of any of these dishes is waiting for them to marinate.  Cooking time just takes a few minutes, and the flavors just abound.   


All you need now is a few people to serve the dishes up to, depending on their taste or serve it all and have some fun.  




Grilled Herb Shrimp



2 pounds large shrimp, peeled and deveined 
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp dry mustard
2 tsp dijon mustard
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

1. Combine all the ingredients and allow them to marinate for 1 hour.  
2. Skewer the shrimp. about 4-5 shrimp on a skewer.  
3. Pre-heat the grill, and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side until pink.

Grilled Pineapple Shrimp Skewers

1 lb shrimp, peeled and de-veined (frozen works wonderfully, just thaw them)

3 limes, juiced

1 orange, juiced

4 garlic cloves, minced

dash pepper

1- 14.5 oz can of pineapple – drained and juice saved ( you can use fresh if you have it)

1/4 C. cilantro leaves, divided

skewers

1. Juice the limes and orange in a bowl, add the minced garlic, dash of pepper and pineapple juice to the lime/orange juice, whisk briskly.  Add 2 Tbsp. cilantro leaves place the shrimp in a bag and pour the marinade over it.  Marinate for at least 2 hours.
2. Soak bamboo skewers according to package or use your favorite skewers, alternate shrimp and pineapple pieces.
3. Grill over medium until shrimp is pink, serve over jasmine rice and top with remaining fresh cilantro. 

Spicy Grilled Shrimp

1lb extra-large shrimp, peeled and deveined

Bamboo skewers, soaked in water for 15 to 30 minutes

Marinade:

1 cup extra-virgin olive oil

1/3 cup fresh lemon juice

4 sprigs fresh thyme

4 cloves garlic, minced

1 shallot, minced

 Rub:

2 1/2 Tbsp paprika

2 Tbsp garlic powder

2  Tbsp  mustard powder

2  Tbsp  cayenne pepper

1   Tbsp thyme

1  Tbsp  salt

1 tsp oregano

1. Combine the ingredients for the marinade, add the shrimp, cover, and chill for approximately 3 hours.  Meanwhile, combine the spice rub ingredients and set aside.
2. To cook preheat the grill, remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub.  Grill the shrimp for 2 1/2 minutes on each side.

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

Side Dish Tuesday

Yes it is that day of the week I have to admit I really do not know what to do with.  Always a question what kind of side dish do you go use?  I think today's reboot took one from each side, one healthy, one comfy and who cares about the calories.  What I like about both recipes are that they can become what you make of them, kind of like the people in the pictures.  You can alter the ingredients to suit your taste, yet it will be just as good, just a little different.  You know that is always okay.  It is, as I say what works for you and your tastes, is all that counts.  

 How do you follow-up anything like yesterday, it is a difficult question I know, but you are looking for something.  It is understandable, the case was closed, but we never got to see the end of the fight.  We can however complete a meal.  No matter which main course you may choose, today's side dishes will do them proud.  Either separate or together, they do offer a down home feeling of warmth and happiness. 

As do our favorite team whether apart or together they offer us an array of feelings that go beyond description.  Guess we could say the same about food now, can't we.  Let's take a look at today's side dishes.

Sautéed Greens

1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped fresh ginger
1 jalapeno pepper, split
1 Tbsp sesame oil
1 tsp salt
1/2 tsp pepper
1lb fresh collard greens, washed, trimmed, and coarsely chopped
1 Tbsp sugar
1Tbsp rice vinegar

1. Sauté onion and next 3 ingredients in hot oil in a large skillet for about a minute. Stir in salt and pepper. Add greens; sauté 2 minutes. Add sugar and vinegar; cover and cook 3 minutes or until wilted. Remove and discard   jalapeno pepper before serving.

Substitute any green here, what ever you may like, own this dish!

Parmesan Scalloped Potatoes

2 pounds red potatoes, peeled and thinly sliced
3 cups whipping cream
1/4 cup fresh flat-leaf parsley chopped
2 garlic cloves, chopped
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup grated Parmesan cheese

1. Preheat oven to 400°. Layer potatoes in a 3-qt. baking dish. 
2. Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes. 
3. Bake for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.

Need to lighten this up try evaporated milk, substitute 1-1/2 cups evaporated milk (1can)  + 1-1/2 cups low fat milk.






Think that everything is all good and our team approves.  I hope that you do as well.






As always if you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

Main Dish Monday

Happy Monday and the start for another week.  When choosing a recipe I go by inspiration, as for choosing a reboot recipe anything goes.  For today's reboot, it was simple while in the market with my said we have tilapia in the freezer.  Guess what recipe I have rebooted for you today.  Think I can get mom to make this for me tonight?  No not really, but I can always hope.

You know Monday's can be that kind of day to start your week, you wish your work day consisted of just sun and surf.  You could ride the waves, really have no care in the world, seriously?  Do you think you live in Hawaii?  Oh yeah right you guys do.

But your job really requires a bit more, clothes for starters, then there is the sweat, perseverance, and mental challenge.  
I think for the most part you come off the weekend relaxed after it being productive in it's own rights.  You've probably caught up on some sleep, even fired up the grill, and had some laughs with friends.  No need for this feeling to end just because weekend has. 

So maybe you and the boys get together after work.  You can still grill, but just as quickly throw something in the oven while you take a three minute Navy shower. Cause by the time you are done, pretty much so is your main course.  This is just another little way to help you spend your your down time.  Relax just as if it were the weekend at the beach, and you went out to catch the meal yourself. 



Parmesan Crusted Tilapia


1/4 cup Parmesan
3 Tbsp olive oil
2 Tbsp lemon juice
3 Tbsp plain bread crumbs
 salt & pepper to taste 

1. Salt and pepper both sides of tilapia combine in a bowl cheese, oil,breadcrumbs, lemon juice, salt and pepper to taste.  
2. Place tilapia on cookie sheet sprayed with cooking spray, cover the top of tilapia with the cheese mixture and broil until it is golden brown approximately 5 minutes . 

Nothing goes with this like green beans this next recipe is so easy and since you can find the beans already in the produce section bagged easy!

Green Beans with Lemon

1 lb of green beans

1 Tbsp olive oil 

1 lemon zested and juiced

salt and pepper  to taste

1. In a microwave safe serving dish place beans, add oil, half lemon juice and teaspoon of zest.  Add salt and pepper to taste and toss.  Cover the dish with plastic wrap with a small hole for steam, cook for about 5-6 minutes.
2. Once cooked, remove from microwave, gently remove plastic toss again, if needed add additional lemon juice, garnish with the remainder of the zest.

If one of your friends happens to be a coroner don't be surprised if one of his more unique contributions is dressing for your salad.

Blood Orange Vinaigrette

   

1/2 cup blood orange juice
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon sherry vinegar
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

1. Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.

Just a note you can always use regular orange juice as a substitute.  




As always if you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

Time to Share

Today I have decided to put a a very special post, one of thanks. Thanks to all of you that have read this blog, supported me in so many ways, and most of all encouraged me.  By that I never thought I would ever be in a place that my love of cooking could and would influence other people. 


As I had said earlier this week, it is my grandmother's birthday, and she is the woman who influenced me in so many ways.  When I was a child she bought me my first toy cookware, food, and the rest well that is just history. I would watch her cook, pretend I was a reporter and interview her on her style and what she was doing.  Now all these years later I hope I have done her justice.  


I know that this blog is a suppose to intertwine H50 and my recipes, well I guess the journey had to start somewhere, and I thought today I would share that with you.  The other thing I thought I would share, what a few friends have created and shared with me.  I think I understand what maybe my gram has felt with me when I have re-created one of her recipes.  


Thanks again for indulging me today it is greatly appreciated.  These are some of the fabulous friends who have shared what they have tried (I even stuck one in).  Please if you have tried any let me know on twitter @cherylhofmann or @cherylsrecipe, or email cherylsrecipe@yahoo.com


4/23/12- Today  Diana Lynn ‏ @worldofdiana Shared the Stuffed Tomato from Friday's Happy Hour recipes.  It looks fabulous.  Thank you!!

Saturday April 28th, tried a little something special, grilled balsamic glazed chicken, served with ricotta pancakes with tomato and chard.  I think I need to get a better photographer......

5/19/12

Check out what Ellen made for dinner last night..Thai Satay!   I am so happy when you all let me know what you make and send a picture, love to post it here for all to see.  Thanks Ellen for sharing!