Monday, July 15, 2013

The dilemma continues H50 and Magnum, but why choose?

I am thinking Max might have been on to something when they started the comparison to themselves to the cast of Magnum PI.  Taking it one step further McGarrett and Magnum are both former Navy SEALs that  in Hawaii law enforcement. Max did neglect to mention that both the Commander and Magnum were both football quarterbacks, both attended Annapolis, and were named after their deceased grandfathers.  

Yes lets not forget the quirky, comedic, vertically challenged, yet might I add very loyal side kicks in the form of Det. Danny Williams and Rick Wright.  

But do you remember what beer it was that Magnum use to drink? Cause we know our team likes to kick back with a 
Longboard. Okay this one took a little time, give up? Old Dusseldorf yes go on, flip on Netflix and check it out like I just did. 

Remaining with the classic theme how about a classic menu for today,  a plate lunch.  The plate lunch appears to be one of those quintessential parts of the Hawaii cuisine.   The plate lunch consists of two scoops of rice, one scoop of macaroni salad, and a meat-item.  Today there is a varied selection of main dishes to chose from, I hope you enjoy.

Teriyaki Meatballs

1-1/2 lb ground beef
2 eggs, beaten 
2 Tbsp flour 
1 tsp salt
Dash pepper
2 Tbsp cornstarch
1/4 cup sugar
1/3 cup soy sauce
1-14 oz can beef broth
1/4 cup sake
2 tsp ginger root, minced 

2 tsp garlic, minced  

  1. Preheat oven to 400 degrees F. 
  2. Spray a large baking pan with non-stick spray. 
  3. Combine beef, eggs, flour, salt, and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter. 
  4. Place in prepared baking pan and bake for 14-17 minutes. 
  5. Meanwhile blend cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger, and garlic. Cook in skillet until mixture thickens slightly, stirring constantly., Add meat balls and serve. 

Huli Huli Chicken

3 whole chickens, cut up 
1/4 cup   ketchup
1/4 cup   soy sauce
1/2 cup   chicken broth
1/3 cup   white wine
1/4 cup   frozen pineapple juice concentrate.
pinch of fresh or dried ginger.
1-2 dashes worcestershire sauce.

  1. Clean and pat chicken dry. Heat grill.
  2. Then mix ingredients in bowl, brush over chicken. 
  3. Grill over barbecue, turning and basting with sauce until chicken it is done, this will take about 40 minutes. 

Hawaiian-Style Braised Pork with 
Stir-Fried Cabbage

3-1/2 lbs boneless country-style pork spareribs,

 cut into 1 1/2-inch cubes

3 Tbps vegetable oil

6 garlic cloves, chopped

4 green onions, chopped
2 Tbsp chopped peeled fresh ginger
1-14 oz can low-salt chicken broth
1/3 cup soy sauce
1 Tbsp dark brown sugar
1/4 tsp dried crushed red pepper
1/4 tsp Chinese five-spice powder
1 1/2 Tbsp cornstarch
Stir-fried Cabbage

  1. Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. 
  2. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. 
  3. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. 
  4. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. Serve pork with cabbage.
**This can be made 1 day ahead. Cool slightly and chill. Then just reheat over low heat. **

Stir-Fried Cabbage

2 Tbsp vegetable oil
1 Tbsp fresh ginger, minced and peeled 
1  large head green cabbage, quartered, cored, 
very thinly sliced
6 green onions, chopped
1 Tbsp oriental sesame oil

  1. Heat vegetable oil in heavy large pot over medium-high heat. Add ginger and stir 30 seconds. 
  2. Then add half of cabbage and toss until wilted, about 4 minutes.  Then add the remaining cabbage, green onions, and sesame oil. 
  3. Toss until all cabbage is crisp-tender, about 4 minutes. 
  4. Season to taste with salt and pepper and serve.

Pan Fried Lemon Lime Mahi Mahi 

2  mahi-mahi steaks

1/4 cup olive oil

juice of half a lime

juice of half a lemon

dash of garlic powder
dash of ginger powder
dash of dried parsley
dash of red pepper flakes
fine ground sea salt
freshly ground pepper
2 tsp butter for pan-frying

  1. Combine the olive oil, garlic powder, ginger powder, half of the lime juice, dried parsley, red pepper flakes, salt and pepper in a small bowl and mix together well. 
  2. Pour the mixture over the mahi-mahi steaks. Coat all sides of the fish, and marinate for 10-30 minutes depending on how much time you have. 
  3. Melt butter in non-stick pan, then add fish,  cook for about 8-10 minutes on each side. 
  4. Once the fish is cooked, squeeze the remainder of the lime juice and lemon juice over the fish while it is still in the pan. 
  5. Allow fish to sit for 1-2 minutes for flavor to infuse then serve. 

 Macaroni Potato Salad 

1/2 lb macaroni
8 hard-cooked eggs
3 red potatoes, cooked and cubed
1 Tbsp salt
1 Tbsp vinegar
2 cups mayonnaise
1/2 tsp ground allspice
1/2 tsp pepper
1-10 oz package frozen peas, thawed and drained

  1. Cook pasta according to package directions; drain.  
  2. Separate egg yolks from egg whites.  In a small bowl, mash yolks and chill. 
  3. Chop egg whites; put into a large bowl with macaroni and potatoes.  Stir in salt and vinegar; chill overnight.  
  4. Add egg yolks and remaining ingredients; gently mix into macaroni mixture. 

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