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

Another week behind us, and as my grandmother would say the summer is flying by.  Of course I would always get upset and say something like no it's not it is still July.  Her response simple, "the summer is over after the 4th of July".  As I get older, have to admit I always hated when she said it, but damn if it doesn't feel like it with all these back to school specials.  Oh well now that is off my chest, how about we re-boot a great happy hour from May 4th, 2012.  This can be enjoyed outside, and with some great music, damn if you would not believe that the summer could not go on forever.

There was so much going on this week, we had friends from out of town in. You showed them the sites, bantered words with them, even named your car. Quite and impressive week, now it is time to celebrate.  



As things wind down and they get ready to head on home maybe we need to kick back and show them a 5-0 Happy Hour they won't forget. There are smiles all around and tasty bites and cocktails to serve.






Personally since McGarrett hasn't been around I suggest you guys get the big Kahuna on the phone and get him to sponsor this week's shin digs.  If he asks nicely I may even help.  Hope you all enjoy! 

Chi Chi 

4 oz. fresh pineapple juice

1.5 oz. tequila
1/2 oz. grenadine
1/2 oz. orange liqueur
juice of 1 lemon wedge
crushed ice

1. Mix all of the ingredients except the grenadine. Pour into a glass. 
2. Slowly add the grenadine and allow it to settle. Serve with a slice of pineapple.

Hawaii Five-0 Reload

3 oz. Coconut Rum

1 oz.  Spiced Rum

2 oz cranberry juice

2 oz pineapple juice

1. Pour ingredients in a shaker filled with ice. Shake and strain into a double old fashioned glass filled with crushed ice. Garnished with a pineapple slice (Kevlar and thigh holster optional).

Hawaiian Mushrooms Stuffed with Seafood

16 large fresh shiitake mushrooms, stems removed,about 1 pound

1 cup heavy cream

1/2 cup chopped fresh spinach

2 tablespoons chopped shallots

1/2 cup coconut milk

1 pinch dried dill

1 pinch dried tarragon

1 cup crumbled Ritz crackers

3/4 cup cooked crabmeat

1/4 cup chopped cooked shrimp

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons grated parmesan cheese

1. Preheat oven to 350°F. 
2. In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half. 
3. Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper. 
4. Stuff mushroom caps with seafood mixture and place in a shallow baking pan.
5. Sprinkle with cheese and bake 8 to 10 minutes.

Aloha Chicken Wings

3 lbs chicken wings

1 cup pineapple preserves

1/2 cup dry sherry

1/2 cup frozen orange juice concentrate

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup vegetable oil

1 tsp garlic powder

1 tsp ground ginger

1. Preheat oven to 350F.
2. Cut wings into sections and discard tips.  
3. Place wings in a large resealable plastic, stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined.
4. Pour mixture over wings in bag and seal. Work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight.
5. Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.
6. Bake wings at for 1 hour.

Happy Hour Friday

Happy Friday, the ending to a very special week with the first week of filming getting under their belt, and a very lovely blessing on Monday.  I thought I might come up with a special Happy Hour menu for our H50 team.  This extensive menu has been inspired by some of my ohana,  this past week I had asked a few friends to give me some favorite foods, and beverages.  They had no idea how I planned on using their choices, or when.  


That being said, with the blessing this week I had taken a moment to reflect on many things, one being some very special people, of which without their support, friendship and especially their ability to head slap when needed, I would not be the Kelela typing here right now.  So to my ohana, I say from the bottom of my heart mahalo.






The cocktails I thinks are tasty, but the play on food my tantalize your taste buds today.  There is lobster, fried chicken, steak, lasagna and nachos.  Truly as eclectic as my friends and I hope you find just as inspiring. 


Poinsettia Cocktail



1 cup vodka
1 cup Champagne
2 cups cranberry juice
crushed ice
8 strips orange zest, each about 1/4" wide and 2" long

1. Combine the vodka, Champagne and juice in a large-stemmed red wine glasses. 
2. Add crushed ice and stir until the mixture is well chilled. 
3. Twist the orange strips over the glass, drop them in, and serve.

Lobster and Mango Cocktail



1/3 cup mayonnaise
1/3 cup plain yogurt
2 Tbsp Cognac
1  Tbsp  ketchup
1  Tbsp fresh lemon juice, or to taste
4- 1 1/2-pound live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
4 whole Belgian endives plus 12 leaves for garnish
3  Tbsp  minced fresh chives 

1. In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. 
2. Place the lobsters into a large pot of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. This can be prepared up to this point 1 day in advance.
3. Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. 
4. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and  chives.

Pitcher of Mai Tai 


2 cups dark rum
1 cup light rum
1 cup triple sec
3 1/2 cups orange juice
3 1/2 cups pineapple juice
2 cups sweet n' sour mix
1/2 cup grenadine

1. Combine all ingredients in a large pitcher. Stir to mix, serve over ice

Mini Fried Chicken and Waffle Appetizer


10 sprigs fresh thyme
3 chicken thighs, boneless with skin on, cut into small ½ inch cubes
Kosher salt and freshly ground pepper
2 cups buttermilk
1 tablespoon hot sauce
1 16oz bottle of peanut oil
Maple syrup
Mini Toaster Waffles 
2 cups flour
2 tsp salt
black pepper
¼ tsp cayenne

1. Remove the leaves from 5-6 sprigs thyme and mince finely.  Set aside. Cut the chicken thighs into ½-inch square pieces leaving some skin on each little piece. Toss with 1 teaspoon of salt, pepper and 1 tablespoon of the minced thyme. 
2. In a medium bowl mix the buttermilk with 1 tablespoon of hot sauce and add the seasoned chicken pieces to the buttermilk mixture. Mix well and add any remaining thyme to the buttermilk. Cover and refrigerate overnight. 
3. Remove the chicken in buttermilk from the fridge and drain in a colander.  Scoop 2 cups of flour in a pie plate or shallow bowl and season with 2 teaspoons salt, black pepper and ¼ teaspoon cayenne pepper. Add the chicken pieces to the flour mixture and toss well, thickly coating each piece. 
4. In a large saucepan heat 2-3 inches of peanut oil to approximately 350 degrees. Carefully add chicken in batches, do not over crowd the pan or the the oil will cool off. Turn occasionally until browned on all sides, then remove to a paper towel to drain. Repeat with remaining pieces. 
5. Toast the mini waffle rounds until golden brown and top each round with a piece of warm fried chicken. Drizzle with warm maple syrup before serving.

'57 Chevy



1 oz. Southern Comfort 
1 oz. Crown Royal 
1 oz. Amaretto 
Pineapple Juice 
Orange Juice 
1 splash Grenadine 

1. Fill a highball glass with ice and pour in the liqueurs. Fill the rest of the glass with equal parts of the juices and top off with a splash of grenadine. 
2. Cover the glass with a shaker and shake well. Remove shaker from glass and serve.

Steak Bites with Bloody Mary Dipping Sauce



1 Tbsp extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 Tbsp Worcestershire sauce
2 tsp hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend 
6 to 8 inch bamboo skewers

1. Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.  
2. Heat nonstick skillet over high heat, coat meat lightly in oil, season with steak seasoning blend. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. 
3. Surround the dip with meat bites and set several bamboo skewers along side meat.

Hurricane

1/2 oz spiced rum
3/4 oz dark rum
3 oz passion fruit
3 oz mango juice
2 oz sweet and sour mix
1 wedge lime

1. Add spiced rum, dark rum, passion fruit, mango juice, and sweet and sour mix.  
2. Shake and pour into hurricane glass or other specialty glass filled with crushed ice.
3. Garnish with lime wedge.

Mini Lasagna Bites

1 package of Wonton Wrappers 
1/2 lb. ground beef
1/2 lb. ground sausage 
1 jar of your favorite pasta sauce or your own homemade sauce
15oz ricotta cheese
1 egg
1 bag of shredded mozzarella cheese
1/4 cup Parmesan cheese
Salt and Pepper to taste

1. Preheat oven to 375 degrees. Brown beef and sausage in a large skillet on medium heat and then drain excess fat. Add 1/2 (+ more to taste) sauce and turn temperature to low.  
2. In a large mixing bowl combine ricotta cheese, egg, Parmesan cheese, mozzarella cheese, and salt and pepper to taste.  
3. Coat 2 – 12 cup muffin tins with cooking spray. Line each one with one wonton wrapper.  Using a melon ball scoop,  drop one scoop of the ricotta mixture on each wonton wrapper.  Drop one scoop of the meat mixture on top of the ricotta. Layer another wonton wrapper, and repeat process.  
4. Top with shredded mozzarella and bake for 10-15 minutes or until the cheese is melted and the wontons are golden brown.  
5. Remove from the oven and let cool in the muffin tins for 5 minutes before removing to a serving plate.

Red Velvet Martini 




1/2 oz chocolate vodka
1/2 oz vanilla vodka
1/2 oz raspberry liqueur
Splash of  chocolate liqueur

1. Pour all ingredients into a martini shaker, shake and strain into a chilled martini glass rimmed with sugar and drizzled with white chocolate and raspberry sauce.

Nachos with Chunky Guacamole



1 Tbsp olive oil
2 small onions, chopped
2 garlic cloves, crushed
1/4 lb ground lean beef 
2 tsp ground cumin
2 tsp ground coriander
2 long red chilies, seeded, finely chopped
1-15 oz can red kidney beans, drained, rinsed
1-15oz can crushed tomatoes
extra light sour cream, to serve
tortilla chips

guacamole
1 small red onion, chopped
1 large avocado, chopped
1/4 lb cherry tomatoes, quartered
1/2 cup fresh cilantro
1 1/2 Tbsp lime juice

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add ground beef, cook, stirring with a wooden spoon to break up, for 5 minutes or until browned.  
2. Add cumin, coriander, chili and beans. Cook, stirring, for 2 to 3 minutes or until fragrant. Add tomato, reduce heat to low. Simmer for 5 minutes or until thickened. Season with salt and pepper.
3. Make guacamole, place ingredients in a bowl. Season with pepper, stir to combine.
4. Place tortilla chips on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.

To my friends Wanda , Ronnette, Ellen, Cath, Sandy, Mel and Jana, I love you guys and thanks for everything.

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

This is a special edition to the Monday blog in celebration of the Hawaiian Blessing being offered before the third season of Hawaii 5-0 gets under way.  I thought maybe I could find some classic Hawaiian treats, throw in a new cocktail for good measure (just for my pal Joe, the original bad boy) and see what kind of Luau Monday we can have.  


Now wanting to truly understand what the blessing is, I went searching for a definition or explanation.  Actually found one at http://www.hawaii5-0.com/index/Hawaii_Customs.html
The Hawaiian blessing - When a place of business or a new home opens its doors, it is common to have the location blessed by a Hawaiian kahu (guardian or minister).



The blessing ceremony dates back to the early days of Hawaiian culture. Though it has come to incorporate Christian elements since the arrival of missionaries in Hawaii in 1820, the ceremony is based on the traditional Hawaiian belief in kapu (taboos) that can be placed on a physical space. Although some societal kapu were immutable, other kapu, such as curses or negative energy, still linger in modern-day places. During a blessing ceremony, a kahu clears any kapu that might have been placed on a space, so the new occupants may move forward with a "clean slate."


The details of this ceremony can vary depending on the occasion — whether it is a home, office, building or other enterprise being blessed. Kahu often personalize blessings with readings and chants they specifically select for the occasion. Three elements are fairly universal to a blessing, however: the asking for blessings from Akua (God), the sprinkling of salt water, and the untying of a maile lei (made from the leaves of a fragrant, native twining shrub) that has been gently draped and tied across a real or virtual threshold.


An extension of huikala (a ceremonial cleansing with the healing waters of the ocean), salt water is sprinkled by the kahu on both the space and the people involved in the venture, to cleanse them of impurities. The untying of the maile lei, made from a plant sacred to Hawaiians, opens the space being blessed. The threshold may then be crossed; the kapu are amama (done, finished).

Though I would assume after the blessing is over everyone starts to work, okay that said, in Kelela's world we need to eat.  I have put together some rather tasty Hawaiian treats, hopefully easy enough for you to prepare in your own home.


Always needing to start a little celebration with a cocktail, as every show needs to start with an antagonist.  I think we may have both, I was inspired, even if it did come from a Philly fan.  

Bad Boy Cocktail

3 oz vodka
2 oz passion-fruit juice
1/2 oz orange liqueur
seltzer
ice

1. Fill a glass with Ice add the first 3 ingredients, top off with seltzer, then add an orange slice or twist for garnish.

BBQ Ribs Hawaiian Style

5 lbs thin cut tender short rib of beef, 
2 cups soy sauce 
2 cups white sugar
4 garlic cloves, minced
1 inch ginger, grated
1 tsp toasted sesame oil
sliced green onions 
sesame seeds, toasted  (optional)
1 red chilies (optional)

1. Place ribs in a glass dish, mix all ingredients except for the optional ones in a saucepan and heat until the sugar melts, then cool.  
2. Pour marinade over ribs, then add optional ingredients, and place in the refrigerator 4 hours or overnight, tossing  occasionally to make sure all ribs are covered with sauce. 
3. Remove from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. These ribs may also be placed under the broiler.

Mochiko Chicken

5 lbs boneless skinless chicken thighs
1/4 cup mochiko sweet rice flour
1/4 cup cornstarch
1/4 cup sugar
1/2 tsp salt
2 eggs
5 Tbsp soy sauce
4  garlic cloves, minced
1/2 cup green onions, sliced
2 Tbsp sesame seeds 

1. Cut chicken into bite-size pieces, in a medium bowl, sift together flour, cornstarch, sugar, and salt. Mix well. 
2. In a small bowl, combine eggs, soy sauce, garlic, then whisk into dry ingredients and add chicken to mixture. 
3. Fold in green onions, and sesame seeds if desired. Let this marinate at least 4 hours or as long as overnight, which is best.
4. To cook, just deep-fry until golden brown.

Ahi Poke

2 lbs fresh ahi tuna
1 small round onion, julienne cut 
3 green onions, diced
1/2 tsp freshly grated fresh ginger
3 finely diced garlic cloves
1/2 cup soy sauce
1 tsp sesame oil
1/2 tsp crushed red pepper flakes
1 tsp chili sauce 
1 tsp hawaiian sea salt or 1 teaspoon kosher salt

1. Cut Ahi into at least 1/2" cubes, then set aside and refrigerate.  Combine all other ingredients in a large glass bowl and refrigerate for at least 30 minutes.
2. When ready to serve toss Ahi and other ingredients together, let sit for 5minutes.  Then serve on chilled platter with chopsticks or toothpicks.

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 Happy July 4th

Happy Birthday America, isn't that what we are suppose to say?  This is when we celebrate by getting together with friends and family, on the mainland it is a barbecue, Hawaii its a luau.  No matter what you call it is a party and we are going to have some fun.  

The menu you choose really doesn't matter as much as the 
company you are sharing your time with.  Though after I have said that I have a few recipes today that should knock your socks off, use one or use them all, mix and match to your liking.  


The one thing I have to say is  that I love entertaining, and I love cooking, and that my knack for cooking comes from the family in which I was raised.  No doubt my grandmother is the best cook I know.  I grew up standing by her side in the kitchen.  Whenever I was around her, we'd be in the kitchen I would ask all sorts of questions, holding a wooden spoon as if I were a reporter trying to get her secret recipes.  But there she was in the kitchen, hovering over a pot of her gravy (tomato sauce for the rest of the world).  I cherished every one of those moments we shared in her kitchen.  It was not only making a meal but creating lasting memories, that to this day bring a smile to my face.  Almost as big as those as everyone who enjoyed her food, running joke was gram could make shoe leather taste amazing. 




There is some special thanks for the help with today's menu, I asked my Twitter friends for words, ingredients and an eclectic menu was born.  So thanks to Wanda(@WandaWJenkins), Ellen (@ess270), Candy (@promogirl2), Cath (@FitGrl), Cindy (@Pinkiepie230 's) Dina (@hedwig2212), Maddy (@MaddyRicco50)and Ronnette (@sabrinanthesand).  Without all the help and support I have no idea where I would be.  




How about we start this party off right with a few very special cocktails, not sure but I think there may be a bit of a theme why don't you let me know.  





Naval Destroyer 
1 oz Vodka
1 oz peach schnapps

1. Fill a glass with ice add vodka and schnapps fill with orange juice.

                                                  

Blue Wave 

2 oz apple schnapps
2 oz blue curacao liqueur
12 oz lemon lime soda

1. Add liquors to a cocktail shaker half-filled with ice. Shake and strain into an old-fashioned glass, top with soda, stir briefly and serve.

*** This may knock you on your butt***


Navy Seal


1 part Southern Comfort
1 part black raspberry schnapps
1 part peach schnapps
1 part 151 rum
1 part vodka
1 part cranberry juice
1 part Sweet & Sour
1 Cherry (optional)



Mix ingredients in a shaker, then pour into a shot glass.
Top off with a cherry if desired.

Sex On A Surfboard 

1 oz. coconut rum 

1/2 oz. Blue Curacao

1 oz. Peach Schnapps

1 oz. Ginger Ale 

Ice cubes 

1. Add Rum and Schnapps to glass and stir quickly. Then add ginger ale and several ice cubes until glass is nearly full. 
2. Then slowly pour in Curacao and watch this cocktail turn blue like the waters of the south Pacific.

When it comes to food, you can feel free to mix it up and just have fun.  Have a theme or go wild like I did here, what ever you may choose the prime objective is to enjoy the fruits of your labor.

Hawaiian Beef Sliders

1 -20 oz can unsweetened crushed pineapple
1 tsp pepper
1/4 tsp salt
1-1/2 pounds lean ground beef 
1/4 cup reduced-sodium soy sauce
2 Tbsp ketchup
1 Tbsp white vinegar
2 garlic cloves, minced
1/4 tsp crushed red pepper flakes
18 miniature whole wheat buns
Baby spinach leaves
3 center-cut bacon strips, cooked and crumbled
Sliced jalapeno peppers, optional

1. Drain pineapple, reserving juice and 1-1/2 cups pineapple.  In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11-in. x 7-in. dishes. 
2. In a small bowl, combine the soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once.  Drain and discard marinade. 
3. Lightly coat the grill rack with oil, grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until juices run clear.
4. Grill buns, uncovered until toasted, serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired.

Grilled Eggplant Parmesan

8 slices eggplant, cut 3/4 inch thick
Salt and black pepper
1/4 cup olive oil
2 cloves garlic, minced
2/3 cup finely shredded Parmesan cheese
2/3 cup finely shredded mozzarella cheese
4 medium roma tomatoes, thinly sliced
1/4 cup finely shredded basil


1. Sprinkle eggplant slices lightly with salt and pepper. In a small bowl stir together olive oil and garlic; brush on both sides of eggplant slices. In another small bowl toss together Parmesan and mozzarella cheeses; set aside.
2. For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn eggplant slices and sprinkle with half of the cheese mixture. Top with tomato slices and the remaining cheese mixture. Cover and grill for 2 to 3 minutes more or until eggplant is tender and cheese melts. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant on grill rack over heat. Cover and grill as directed.) Before serving, top with shredded basil.

Asian Glazed Chicken Thighs

1/2 cup rice vinegar
5 Tbsp honey
1/3 cup soy sauce 
1/4 cup toasted sesame oil
3 Tbsp chili garlic sauce
3 Tbsp minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 Tbsp chopped green onion (optional)

1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; reserve the the rest for the sauce. Place the chicken thighs into the bag with the marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. 
2. Preheat grill,  pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs onto the grill, and baste with reserved sauce. 
3. Grill, basting one more time after 10 minutes; cook until instant-read thermometer inserted into a chicken thigh should read 165 degrees F approximately 25-30 min cooking on med heat. Let stand for 5 minutes; and bring remaining marinade back to a boil for 1 or 2 minutes, and serve with chicken. Sprinkle with green onions.

Hawaiian-Style Hot Dogs with Mango Salsa and Pineapple Mustard (Puka Dogs)

8 polish sausage links
8 hotdog buns
1 onion, thinly sliced
3 cups beer (Longboards may do nicely)


Mango Salsa:
1 large ripe mango, peeled and diced
1/2 a small red onion, diced
1 small red bell pepper, seeded and diced
1/4 cup chopped cilantro
1 serrano chile, seeded and minced
1 Tbsp olive oil
Salt and pepper


Pineapple Mustard:
2/3 cup chopped fresh pineapple
1/2 cup dijon mustard
1 Tbsp. honey
1 small garlic clove

1. Prick each sausage a half-dozen times with a needle or pin, arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. 
2. Preheat grill to medium-high.  Dice and combine all the ingredients for the Mango salsa, Toss and set aside.  In the food processor, puree the pineapple chunks, garlic and dijon mustard until smooth.
3. Open the buns and grill face-down for 1 minute. Remove from heat. Grill the sausages for 5-8 minutes, rotating for even char marks.  
4. Place the sausages on the buns and top with mango salsa, and pineapple mustard.

Grilled Peach Cobbler

5 medium fresh peaches, peeled, pitted, and sliced, or 5 cups frozen unsweetened peach slices, thawed
1/2 cup granulated sugar
1 Tbsp lemon juice
1 Tbsp quick-cooking tapioca
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/3 cup caramel ice cream topping
3/4 cup coarsely crushed pretzels (about 3 ounces)
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter
Caramel ice cream topping (optional)
Vanilla ice cream (optional)




1. In a large bowl combine peaches, granulated sugar, lemon juice, tapioca, cinnamon, ginger, and salt. Place half of the peach mixture in a 2-quart disposable foil pan. Drizzle the 1/3 cup caramel topping over the peaches in pan. Top with remaining peach mixture. Cover pan tightly with foil.
2. For topping, in a medium bowl stir together crushed pretzels, brown sugar, and flour. Using your fingers, work in butter until mixture resembles coarse crumbs. Set aside.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place foil pan on grill rack over pan. Cover and grill for 30 minutes. Uncover foil pan. Sprinkle topping evenly over peach mixture. Cover grill; cook for 10 to 15 minutes more or until mixture is bubbly and topping is light brown. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place foil pan on grill rack over the burner that is turned off. Grill as directed.)
4. Remove foil pan from grill. Cool on a wire rack for 20 minutes. If desired, drizzle cobbler with additional caramel ice cream topping and serve with vanilla ice cream.


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