We come a long way, and it's only getting better!

As we revisit La o Na Makuahine I think we have come a long way, yet some things stay the same.  For example big move to Friday, yet still so many unanswered questions.  Good news another season is coming, so bring your curiosity, and I hope your appetite, to see what can cook up.   

 
So the question you want to ask is... Go ahead make my meal, what did you think I was going to say?  Come on, seriously this is a food blog after all.  So how about something simply Hawaiian and just kick back.  Get you all in the party mood.     

Ahi Tuna Poke

2lbs sushi grade Ahi tuna steaks, cut bite-size pieces
1/2 cup soy sauce
3/4 cup chopped green onions
2 Tbsp sesame oil
1  Tbsp  grated fresh ginger
1  chili peppers seeded, and finely minced
Coarse salt to taste
1  Tbsp  toasted sesame seeds
1  Tbsp  finely chopped toasted macadamia nuts
Napa cabbage

1. In a large bowl, combine tuna, soy sauce, green onions, sesame oil, ginger, chili pepper, salt, sesame seeds, and macadamia nuts; mix lightly. Cover and refrigerate at least 2 hours before serving.
2. To serve, shred cabbage and spoon poke over top to serve.

Teriyaki Meatballs

 (cheating recipe)

1-1/2 lb bag frozen meatball (beef or turkey)
3 Tbsp Cornstarch

1/4 cup sugar

1/3 cup shoyu (or soy sauce)

1-14 oz can beef broth

1/4 cup dry sherry or dry white wine

2 Tbsp minced ginger

2 tsp minced garlic

1. Mix cornstarch, sugar, shoyu, broth, sherry, and cook until thick.  Add frozen meatballs and heat thru until hot and serve.

Fiery Pupu Wings 

(from Best of Hawaii Cookbook)

2 1/2 lbs. chicken wings, cut at joints 

oil for frying

Marinade:

2 cloves garlic, minced

1 Tbsp sesame seed oil

1 Tbsp soy sauce

1 Tbsp dry sherry

1 Tbsp brown sugar

2 tsp. mirin sake

2 tsp. ginger, grated

1 tsp. salt

1 tsp. cayenne pepper, to taste

pinch freshly ground black pepper, red pepper flakes, opt.

Batter:

1/2 c. flour

½ c. cornstarch

2 large eggs, beaten

3/4 c. water

Sauce:

¼ c. soy sauce

2 Tbsp brown sugar

2 Tbsp rice wine vinegar

2 Tbsp sesame seed oil

2 cloves garlic, minced

2 tsp. fresh ginger, minced

2 stalks green onion, chopped

2-3 tsp. Thai chili garlic paste, to taste

1. In a small bowl; combine marinade ingredients. Marinate chicken 2 hours. In a wok or deep fat fryer, heat oil. 
2. In a mixing bowl, combine batter ingredients. Dip chicken into batter; deep fry until golden. 
3. In a mixing bowl, combine sauce ingredients.  Drizzle sauce over chicken.

Puka Punch

2 oz. white rum 
1 oz. fresh lime juice
3⁄4 oz. dark rum

3⁄4 oz. fresh orange juice

3⁄4 oz. pineapple juice

3⁄4 oz. passion fruit syrup

2 tsp. honey mixed with 2 tsp. hot water, chilled

1⁄4 oz. falernum

1 dash Angostura bitters

3⁄4 oz. 151-proof rum (optional)

Pineapple slice, orange wedge, 

   and maraschino cherry

1. Put 1 1⁄2 cups ice cubes into a blender; crush. Add first 9 ingredients; blend on high speed. Pour into a tall glass.
2.  Slowly pour 151-proof rum over back of a spoon into cocktail. Garnish with pineapple, orange, and cherry.

Mai Tai

1 oz Light rum  

1 oz Dark rum 

1/2 oz Triple Sec 

1/2 oz Oregeat 

1 oz sweet & sour 

1. Fill 14 oz glass to the top with shaved ice. Pour in the rums, triple sec, orgeat and splash it with a little sweet and sour. Stir to mix and Garnish.. 

Looking for other food Ideas check out my other blog http://cherylsfoodforthought.blogspot.com/

Choices Abound!!!!

Good day to one and all!  Yes it has been a while since I have blogged to my hearts content, finding a mix of culinary delights, to mix up with some aloha adventure.  That said I do hope your holidays treated you well and time spent with loved ones was very fulfilling.  

Alas a new year is upon us usually bringing with it many new resolutions. What we plan to do,  face it the top two diet and exercise.  I know this really is not the place for that, but I have always looked at it this way, with a few simple swaps, you can easily make your favorite foods lighter; give it an alternate ending of sorts, you choose what you want.  

  

You may ask yourself what does this have to do with H50? I have to admit I had the same thought myself until I actually looked for the definition of Kapu that translates (I hope I have this right) into  as "forbidden", though I have seen it as  "stay out". So I guess you can stay out of the fridge, or away from the forbidden food.... Ok I have taken some license here, my Hawaiian is not that good, I do hope my recipes are more to your liking.   

Enjoy it any way you choose, but remember lighter may alter your ending by calorie not taste.

Oven-Fried Chicken

3 cups cornflake cereal, crushed

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 to 1/2 tsp. ground red pepper

1/4 teaspoon freshly ground black pepper

3/4 cup fat-free buttermilk

1 whole chicken cut-up and skinned

Vegetable cooking spray

1. Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.  
2. Pour buttermilk into a shallow bowl. Dip 2 pieces of chicken in buttermilk, and place in bag. Seal and shake well, coating completely. Place chicken on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining pieces of chicken. Sprinkle remaining cornflake mixture evenly over chicken on baking sheet. Lightly coat with cooking spray.  
3. Bake at 400° for 35 to 45 minutes or until chicken is well browned and done. Serve immediately.

Spicy Southern-Fried Chicken

Marinade:

2 cups Buttermilk 

1 Tbsp Dijon Mustard

1 tsp salt 

1 tsp dry mustard

1 tsp cayenne pepper

1 tsp coarse ground black pepper

Chicken

1-3 1/2lb Chicken, cut into 8 pieces 

2 cups flour 

1 Tbsp baking powder

1 Tbsp garlic powder 

1/2 tsp salt

1. In a gallon-sized re-sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight. 
2. Preheat oven to 150 degrees F. 
3. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to re-coat with flour. Shake off excess flour before frying.
4. In a large heavy-gauge skillet with a deep-fry thermometer attached, heat oil or vegetable shortening over medium-high heat, bringing it to 375 degrees F. 
5. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown 3 to 4 minutes. 
6. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through about 20 more minutes.
7. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Turkey Jambalaya 

1 Tbsp olive oil

1- 1/2 cups onion, chopped

1 tsp garlic, minced 

1 green bell pepper, chopped

2 red bell peppers, chopped

1 yellow bell pepper, chopped

2- 1/2 tsp paprika

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp red pepper flakes

1/2 tsp pepper

1 cup uncooked long-grain rice

2 cups fat-free, less-sodium chicken broth

14- 1/2 oz diced Tomatoes, No Salt Added

2 cups shredded cooked turkey

6 oz smoked pork sausage

2 Tbsp sliced green onions

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. 
2. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. 
3. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Sausage and Shrimp Jambalaya

2 tbsp butter

8 oz Andouille sausage, sliced 1/4" thick, or spicy smoked sausage

2 Tbsp paprika

1 Tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp fresh ground black pepper

1 tsp salt

1/2 cup diced tomato, fresh or canned

1 large green bell pepper, diced

2 ribs celery, sliced 1/4" thick

4 green onions, sliced thin

1 cup brown rice

3 cups chicken broth

1 pound large shrimp, peeled and deveined

1. In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. 
2. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes. 
3. Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. 
4. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. 
5. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. 
6. Serve the jambalaya in bowls with green onions sprinkled on top. 

The point is to start a meal off right and leave the table full and happy.  How could you not with one of these choices.. 

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.

Angels in the Surf

What are angels? Are they some form of divine messengers at work in the world today? Or are they just a person we have seen that comes to us with a kind smile, the helpful stranger who may have done something so selfless for us or others. But however and whenever they appear, they can bring us both comfort and hope.










An angel is that someone you feel like you've known forever, even though they are the person you may have just met. I think the point is they have never truly been out of reach, we just need to know where to find our angels.






There are some angels that often work behind the scenes, lets face facts your best friend is actually a guardian angel in disguise.

Now that these angels may work behind the scenes, it does not mean that they are too far away from you that they can't hear you. Of course these angels may not come when you call, but they will always be there when you need them.







Angels can fly even though they are well grounded. An angel is someone who raises your spirits! Smiles are the next best thing to halos. The sweet souls who love, cherish, inspire and protect the angel in you are your guardian angels. They are your Friends and Family.

Fallen Angel

1 1/2 oz gin
1/2 tsp white creme de menthe
juice of 1/2 lemon
1 dash bitters
1 cherry 

1. In a cocktail shaker add the first four ingredients, and shake.   
2. Strain into a cocktail glass filled with ice then top with the cherry and serve.

Asparagus and  Shrimp with Angel Hair

3 oz  angel hair pasta
8 uncooked jumbo shrimp, peeled and deveined
1/4 tsp salt
1/8 tsp crushed red pepper flakes
2 Tbsp olive oil, divided
8 fresh asparagus spears, trimmed cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded peeled tomato
4 garlic cloves, minced
2 tsp chopped green onion
1/2 cup white wine or chicken broth
1-1/2 tsp fresh basil, minced 
1-1/2 tsp fresh oregano, minced 
1-1/2 tsp fresh parsley, minced 
1-1/2 tsp fresh thyme, minced
1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions.  
2. Then sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet cook shrimp for 2-3 minutes or until pink, then, remove and keep warm.  
3. In the same skillet,cook asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender. 
4. Add wine or broth, basil, oregano, parsley and thyme. Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese. 

Devil’s Food Cake with Angel Frosting

1 oz  Dark Chocolate, 60 To 72%, broken into a few pieces
½ cup Dark Unsweetened Cocoa Powder
⅔ cup Hot Coffee
⅓ cup Whole Milk
1 ⅓ cups  Flour
1 tsp Baking Soda
½ tsp Salt 
1/2 tsp Pepper
10 Tbsp Unsalted Butter, cut into ½-inch cubes
1 cup Dark Brown Sugar, firmly packed
½ cup Sugar
3 large Eggs At Room Temperature 
1 tsp Pure Vanilla Extract

For The Frosting:
5 large Egg Whites, room temp
1 ½ cups Granulated Sugar
1 Tbsp Light Corn Syrup
1 tsp Pure Vanilla Extract


Make the Devil’s Food Cake:

1. Preheat the oven to 325 degrees Fahrenheit. Grease  two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with cocoa and knock out the excess cocoa.
2. Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the coffee directly over them and whisk until combined. Add the milk and whisk until smooth.
3. In another bowl, sift together the flour, baking soda, and salt. Set aside.  
4. In the bowl of a standing mixer fitted with paddle attachment, beat the butter and sugars on medium speed until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. 
5. Add the flour in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.  
6. Divide the batter into prepared pans and smooth the tops. Bake fore 35 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. 
7. Transfer the pans to a wire rack and let cool for 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the angel frosting:

1. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
2. In a medium saucepan over low heat, stir together 1 ¼ cups of the sugar, the corn syrup, and ¼ cup of water. Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer onto the side of the pot. Heat the mixture without stirring to almost soft-ball stage (about 235 degrees Fahrenheit).
3. When you wait for the syrup to reach the soft-ball stage, remove the pan from the heat.  
4. Sprinkle the remaining ¼ cup sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium-high and beat the icing for about seven minutes until it is thick and shiny. Add the vanilla and beat again for 10 seconds.

Assemble the cake:

1. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup frosting on top. 
2. Place the next layer on top, then trim and frost it the same way. Frost the sides of the cake with the remaining frosting. Serve immediately.

Potluck Monday are you up for the Challenge?

It is Monday morning, and for most a start of another work week, for others they are just getting themselves out from under this super storm.  So I wanted to try something very different, I wanted to to start a potluck gathering of my ohana.  Let's face it, many of my friends know I have spent the past week without electric, and the weekend throwing out all the food in my house.  

Now this is not a pity party because there are way to many people int his region where I live that have it way worse than I do.  This call to arms is a potluck dinner, which as many of you know is a gathering of people where each person or may contribute a dish of food they have prepared  for everyone to enjoy. 



So I am asking you to contribute not a dish but a recipe, a potluck supper idea that can be shared with others. So are you my ohana up to this challenge?  I have  started with my own recipe, so what kind of pot luck supper ideas can we discover together? Are we up for the challenge? Please email your recipes to cherylsrecipe@yahoo.com.  I look forward to hear from you and posting the potluck recipes, and even pics (including your favorite H50) if you have any all week.

Baked Chicken and Rice

2 lbs of assorted chicken pieces
1 cup rice
1 can cream of chicken soup
1-1/2 cans water
1-1/2 cup peas (frozen or canned well drained)

1. Preheat oven to 350 degrees. 
2. In a small bowl mix  soup and water. Spray a roasting pan with non-stick spray.  Sprinkle rice over bottom of roasting pan. Add soup, peas, then place chicken pieces on top. Salt and pepper to taste. 
3. Cover with foil and cook 350 degrees for 1 hour. 

Premiere Monday

As Monday befalls us and we get ourselves ready for a new season, new characters, and new plot lines. I know many of you are as excited as I am to see what roller coaster ride is waiting for us.  


 
Some very lucky fans were able to grace the red carpet last evening with our favorite cast and wish them well on the season ahead. As for us we offer support the best way we know how and celebrate as ohana know best.



I suppose today how about a simple premiere party plan. Invite your friends over catch the season premiere, show them what style we #H50 fans have. This is great for any get together, but thought this would just give you you a kick start.

Ahi Tuna Poke

2lbs sushi grade Ahi tuna steaks, cut bite-size pieces
1/2 cup soy sauce
3/4 cup chopped green onions
2 Tbsp sesame oil
1  Tbsp  grated fresh ginger
1  chili peppers seeded, and finely minced
Coarse salt to taste
1  Tbsp  toasted sesame seeds
1  Tbsp  finely chopped toasted macadamia nuts
Napa cabbage

1. In a large bowl, combine tuna, soy sauce, green onions, sesame oil, ginger, chili pepper, salt, sesame seeds, and macadamia nuts; mix lightly. Cover and refrigerate at least 2 hours before serving.
2. To serve, shred cabbage and spoon poke over top to serve.

Teriyaki Meatballs

 (cheating recipe)

1-1/2 lb bag frozen meatball (beef or turkey)
3 Tbsp Cornstarch

1/4 cup sugar

1/3 cup shoyu (or soy sauce)

1-14 oz can beef broth

1/4 cup dry sherry or dry white wine

2 Tbsp minced ginger

2 tsp minced garlic

1. Mix cornstarch, sugar, shoyu, broth, sherry, and cook until thick.  Add frozen meatballs and heat thru until hot and serve.

Fiery Pupu Wings 

(from Best of Hawaii Cookbook)

2 1/2 lbs. chicken wings, cut at joints 

oil for frying

Marinade:

2 cloves garlic, minced

1 Tbsp sesame seed oil

1 Tbsp soy sauce

1 Tbsp dry sherry

1 Tbsp brown sugar

2 tsp. mirin sake

2 tsp. ginger, grated

1 tsp. salt

1 tsp. cayenne pepper, to taste

pinch freshly ground black pepper, red pepper flakes, opt.

Batter:

1/2 c. flour

½ c. cornstarch

2 large eggs, beaten

3/4 c. water

Sauce:

¼ c. soy sauce

2 Tbsp brown sugar

2 Tbsp rice wine vinegar

2 Tbsp sesame seed oil

2 cloves garlic, minced

2 tsp. fresh ginger, minced

2 stalks green onion, chopped

2-3 tsp. Thai chili garlic paste, to taste

1. In a small bowl; combine marinade ingredients. Marinate chicken 2 hours. In a wok or deep fat fryer, heat oil. 
2. In a mixing bowl, combine batter ingredients. Dip chicken into batter; deep fry until golden. 
3. In a mixing bowl, combine sauce ingredients.  Drizzle sauce over chicken.

Puka Punch

2 oz. white rum 
1 oz. fresh lime juice
3⁄4 oz. dark rum

3⁄4 oz. fresh orange juice

3⁄4 oz. pineapple juice

3⁄4 oz. passion fruit syrup

2 tsp. honey mixed with 2 tsp. hot water, chilled

1⁄4 oz. falernum

1 dash Angostura bitters

3⁄4 oz. 151-proof rum (optional)

Pineapple slice, orange wedge, 

   and maraschino cherry

1. Put 1 1⁄2 cups ice cubes into a blender; crush. Add first 9 ingredients; blend on high speed. Pour into a tall glass.
2.  Slowly pour 151-proof rum over back of a spoon into cocktail. Garnish with pineapple, orange, and cherry.

Thanks Candy for getting a shot of Michelle
with her hair up.

Mai Tai

1 oz Light rum  

1 oz Dark rum 

1/2 oz Triple Sec 

1/2 oz Oregeat 

1 oz sweet & sour 

1. Fill 14 oz glass to the top with shaved ice. Pour in the rums, triple sec, orgeat and spash it with a little sweet and sour. Stir to mix and Garnish.. 

Happy Hour Friday

Happy Friday!  It is the end of a long week and we need to kick back and relax.  Now as I said yesterday I do have a party to plan since grandma has a big birthday this weekend (at 98 every birthday is big).  Though this little party plan may work for a Happy Hour, it will work for any party you may have.  

I think that a great Friday Happy Hour is totally in store for this week, I may not be able to partake, but I want to see everyone have fun.  So if I can help lay the ground work for our team, I think we could have a really fun Friday Happy Hour ahead of us.  

But to get us started we have to realize Happy Hour should have a few basic elements to be truly fun.  You need good friends, a relaxing atmosphere, you so need to have really good tunes, some amazing cocktails, and of course some tasty treats to eat.  

I think our team can provide the good friends, best part, no need to throw the tux on for this event.  As for the rest, I can offer a few drink suggestions, but use your imagination and go wild.  The great thing about Hawaii it does seem to lend itself to a relaxing atmosphere, which I might say is very important for this kind of event.  So go ahead, light some candles, and blast some tunes. The idea is make everyone feel welcome, like they are the ohana they are.  




There is one, thing don't over due it on the signature cocktails, maybe one or two, then stock your bar with a few of the old standards.  Just remember that a little preparation before your get together will mean you won't have work as hard later on.  The kind of items you should have on hand are beer, bourbon, whiskey, vodka, gin, one of my favorites tequila, rum and wine.  Don't forget some mixers, soda, juices, and of course plenty of ice.  

Now if you can mix up some of these drinks in pitchers for when your friends arrive,then all you need do is ask what their pleasure is and pour away.   Most important thing is to kick back and enjoy.





Mai Tai

1 1/2 oz. light rum
1 1/2 oz. gold rum
1 oz. Curacao (or orange liqueur)
1/2 oz. orzata or almond syrup
juice of 1/4 lime
1 oz. dark rum float

1. Fill a rocks glass with crushed ice. Add all ingredients, except dark rum, and stir. Drizzle dark rum on top. 
2. Garnish with an umbrella and triangle of fresh pineapple and a Maraschino cherry.  

Now for the James Bond in the crowd how about a very special martini, okay maybe you should break out the tux....




Vesper Martini 


2 parks vodka
1 part gin
1/4 oz white Lillet ( an apéritif )

1. Pour into a cocktail shaker filled with ice. 
2. Strain into a martini glass. 
3. Add long lemon twist and serve

White Wine Sangria


One bottle of Viognier white wine
1 cup Grand Marnier or Cointreau
½ cup simple syrup (pour slowly and adjust to taste) recipe follows
Fruit: fresh chopped peaches, pineapple, apples, white grapes, and mangoes
1 bottle seltzer
Several mint leaves

1. In a pitcher mix the first 4 ingredients, and refrigerate for about an hour. 
2. Just before serving add seltzer and mint leaves.  Fill glass with ice and pour.

Simple syrup:  rather easy measurement equal parts sugar to water.  So 1 cup sugar to 1 cup water, cook until until dissolved let cool and refrigerate.  will keep for a week. 

Chile and Goat Cheese Dip


1 15-ounce container ricotta cheese, drained
8 ounces goat cheese, crumbled
2- 4-ounce cans chopped green chiles
2 Tbsp toasted pumpkin seeds
1/4-1/2 tsp ground chile pepper

1. Preheat oven to 350ºF. 
2. Coat a 8 or 9 inch round casserole or glass pie pan with cooking spray. Mash together ricotta and goat cheese in a medium bowl. Drain chiles in a colander, make sure to press to remove as much liquid as possible. Then stir into the cheese mixture. Spread evenly in the prepared dish. Sprinkle with pumpkin seeds and chile pepper. 
3. Bake until the dip is bubbling at the edges, about 30 minutes. Let cool for 5 minutes.  
4. Serve with tortilla chips.

Ginger-Marinated Shrimp 

1/4 cup fresh mint

1 Tbsp grated lemon zest

1 Tbsp lemon juice

1 Tbsp grated ginger

3 Tbsp extra-virgin olive oil

1/2 tsp  salt

1/4 tsp black pepper

1 pound cooked medium shrimp

1. Chop the mint. Combine it in a medium bowl with the lemon zest, lemon juice, ginger, olive oil,  salt and pepper. 
2. Stir in the shrimp and marinate for 10-15 minutes in the refrigerator before serving.

Marinated Mozzarella

3- 8-oz) blocks mozzarella cheese

1-jar kalamata or oil cured olives, drained and halved

1/2 cup olive oil

3 Tbsp finely chopped fresh flat-leaf parsley

1tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp freshly ground pepper

Tooth pick or fresh rosemary stem

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and olive halves in a dish deep enough to marinade in.  
2. Whisk together 1/2 cup olive oil, chopped parsley, then add and next 8 ingredients; pour evenly over cheese cubes and olives. 
3. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Spear cheese with tooth pick or short rosemary stems, even add a tomato halves.  Drizzle with marinade, if desired.

Hope you enjoy your weekend, I know I will enjoy mine.  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.  I also want to thank everyone who has been following my blog it means so much to me.  If there is anything you would like to see or a recipe that might be interested in seeing here on the blog.  I so look forward to hearing from you.  Happy Weekend!!!