Tuesday, May 21, 2013

Cliff Hanging Luau of a Party

Aloha. Malama Pono (Farewell and Take Care), but is that what we really want at the end of the season.  Though how else would we be left hanging as the the finale came rolling along.  We say farewell with one breathe and get ready for the challenge ahead with the next.

Before we begin to fret about what may happen, let's take a deep breath and relax.  Yeah yeah I know H50 withdrawal, but its all good I think I have you covered. 

With a little help from my friends I have come up with some cocktails and a tasty treat to maybe help you through the summer.  All the while keeping your favorite H50 character literally close at hand.  So get on the phone, call your friends and let's get this party started right.

After all is said and done you just may be able to dance the night away and have a grand old time.  Okay so I dream big!

Danno Sour 
(Kim @epicsportsfan71)

1- 1/2 ounces whiskey (or bourbon, Scotch, Canadian whiskey, or Irish whiskey)
4 oz  sour mix (recipe follows if you want to make your own)
Crushed ice
1 maraschino cherry

  1. Combine the whiskey, sour mix in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

Sour Mix:

1 oz lemon juice

1 oz sugar
2 oz water

  1. Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar.

Rollins Rose Tequila 
(Joey @FiveOphans)

7 mint leaves
1-1/2 oz Patrón Silver
1/4 oz raspberry liqueur
3 lime wedges
1/4 oz agave nectar
1/4 oz rose water
3 oz aloe vera juice
rose petal for garnish

  1. Muddle the mint with crushed ice in a mixing glass. Pour the Patrón Silver over the mint, then add lime juice, agave nectar, rose water, and aloe. 
  2. Shake and double-strain into coupe glass. Garnish with a rose petal.

Kono Diablo Añejo 
(Brian @Brianfiveo)

1½ oz. Patrón Añejo
½ oz Blackberry Liqueur
½ oz. Sweet Vermouth
2 tsp Blood Orange Juice
1 Dash of Bitters
2 oz Sparkling Wine

  1. Combine all of the ingredients except the sparkling wine into a mixing glass. Add ice and stir until well chilled. 
  2. Strain over fresh ice into a Collins glass, top off with sparkling wine and stir. Garnish with a blood orange wheel.

Classic Chin Ho Blue Hawaiian
 (Sandy @SandysWorld6)

2 oz light rum
2 cherry
4 oz pineapple juice
2 oz Blue Curacao liqueur
2 oz cream of coconut
2 slice pineapple

  1. Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. 
  2. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

The McGarrett aka The Big Kahuna

3/4 oz southern comfort   

3/4 oz amaretto
3/4 oz sky vodka
3/4 oz pineapple rum
3/4 oz banana rum
3/4 oz grenadine
3/4 oz fresh pineapple & orange juices
splash of fresh guava
poured over dry ice into a 24oz glass & garnished w/ a cherry, lime & lemon wedge.

Oven Kalua Pork

This delicious slow-roasted pork is rubbed with salt and liquid smoke to re-create the flavors of a pig cooked in a traditional Hawaiian imu.

5 lbs pork shoulder or butt
1 Tbsp liquid smoke flavoring
1 1/2 Tbsp Hawaiian sea salt (or kosher)

  1. Preheat oven to 325 degrees F. Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
  2. Roast until temperature reaches 160 degrees F, about 5 hours.  Remove from oven and let cool enough to shred.
  3. Serve with Orange Teriyaki Sauce (recipe follows) or any sauce of your choosing.

Orange Teriyaki Sauce      
1 Tbsp. cornstarch
1 Tbsp. cold water
½ cup sugar
¼ cup soy sauce
¼ cup orange juice
¼ cup rice vinegar
1 cloves of garlic
2 tsp orange zest
¼ tsp red pepper flakes

  1. In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, orange juice, vinegar, and garlic.
  2. Bring to a boil over medium heat then reduce it and simmer until thickens.

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