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, 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.

Side Dish Tuesday

Oh what to bring back today, heck that is easy I a yearning for some stiff Steve and Danno competition, how about you. I had to reach back to May 8, 2012 when the boys went at it and I might add did a great job on the Iron Chef challenge.  If you are new to the blog or need a refresher, check this out it was fun and the recipes may knock your socks off.  Who do you think won this challenge?

The first round is complete it's hard for me to say who may of had the edge there, do you have any thoughts? Well I do know I love shrimp, well this next round may prove to be a bit more challenging for our heroes.  They may have to argue this one out and it is not going to be over if Steve is wearing cargo pants (though seriously isn't that a given?).

There was a rough go of if last night, but one does need to blow off some steam, maybe release it in the form of some distinctive and creative side dishes.  We do have to admit seeing WoFat having his rewards handed to him by McG, AWESOME!  

Though what obstacle can I give our guys today, well that is simple, an Artichoke. This  Mediterranean thistlelike plant which is in the composite family, that has pinnately divided leaves should offer a  challenge to their culinary devices.







Steve is up first this time he offers us a variation that is easy to prepare, that looks rich and creamy, with the goodness that only Gorgonzola can add.  Though I bet Steve would let you swap another cheese if you preferred we will have to ask later.   














Baked Artichokes with Gorgonzola and Herbs 




4 artichokes
3 lemons, plus 1 lemon
Salt
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil

1. Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so it can sit up straight, and remove some of the bottom leaves. With kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.  
2. Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.  
3. Preheat the oven to 400 degrees F.
4.  Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

Oh Danny has a trick up his sleeve for us, an exceptional dish using the artichoke with an herb sauce made with fresh basil, with tender spring vegetables for a rather tasty treat.   









Artichoke and Vegetable Ragout with Pesto




2 Tbsp. lemon juice
4 globe artichokes
2 cups loosely packed basil leaves
1⁄2 cup plus 3 tbsp. extra-virgin olive oil
4 cloves garlic, minced, plus 8 cloves
   peeled and left whole
Kosher salt and freshly ground black pepper, to taste
1 medium onion, thinly sliced
1 bouquet garni (3 sprigs each sage, thyme, and parsley, tied together with kitchen twine)
3⁄4 cup white wine
2 plum tomatoes, peeled, cored, seeded, and roughly chopped
1 cup frozen peas, thawed
1 lb. fava beans in their pods, shelled and blanched, skins removed
20 asparagus tips, blanched

1. Combine lemon juice and 6 cups water in a large bowl.   One artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 1⁄2" from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom 1⁄2" of stem. Use a spoon to scoop out fuzzy choke from center of artichoke. Quarter trimmed artichoke; transfer to lemon water. Repeat with remaining artichokes. 
2. To make the pesto, combine the basil, 1⁄2 cup olive oil, minced garlic, and salt and pepper in the bowl of a small food processor and process until smooth; set aside.  
3. Drain artichokes. Heat remaining oil in a 12" skillet over medium heat; add the garlic cloves, onions, bouquet garni, and salt and pepper. Cover and cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the artichokes, wine, tomatoes, and 1⁄2 cup water; cook, covered, until artichokes are tender, about 25 minutes. Add the peas, fava beans, and asparagus and cook until tender, about 3 minutes; remove and discard the bouquet garni. 
4. To serve, divide mixture between four bowls, top each with a generous spoonful of pesto, and serve with crusty bread.

Don't forget to vote for you favorite recipe each day, this way we can see which Iron Chef will reign supreme.


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

Day 3 and the competition continues, early results seem to show that McGarrett is holding a lead over Danno.  They are only two days into this battle, with three left to go, so "who's cuisine will reign supreme".  Ever wonder what could be done with a simple local ingredient, then throw in two completely different personalities, well we will find out.







How about we cut to the chase  and get to today's secret ingredient.  Pineapples, yes I said pineapples, which is certainly a strange name for this quite common Hawaiian fruit that has no connection to neither a pine or apple tree.  What inspiration will they find, or will the recipes fall flat?  Gentlemen let the games begin!





Today first up will be Danno, and he has brought on some serious game.  A delicious teriyaki salmon dinner, check out this Asian-inspired salmon recipe that features a glaze made from pineapple juice, brown sugar, soy sauce, and orange zest.

Pineapple Teriyaki Salmon

2 Tbsp brown sugar 
2  Tbsp  low-sodium soy sauce 
1 tsp finely grated orange zest 
6 oz pineapple juice 
1/2  tsp salt, divided 
2  tsp  canola oil 
4- 6 oz salmon fillets, about 1 inch thick
1/4  tsp  freshly ground black pepper 
Grated orange rind 

1. Preheat oven to 400°.
2.  Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (it should take about 15 minutes). Then set aside. 
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. 
4. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

Steve is up next, he has a Hawaiian staple (okay maybe Danno doesn't agree).  He is bringing a  unique Hawaiian pizza that features fresh pineapple, mozzarella, caramelized onions, prosciutto, arugula, and a hint of lemon.  Can the state handle this?

Hawaiian Pizza

1 – 8oz pizza dough
1 medium red onion, thinly sliced
1-4 oz ball of fresh mozzarella
1/4 of a pineapple, diced
5-6 slices of prosciutto, halved
1 cup arugula
Fresh squeezed lemon juice

1. Preheat oven to 450 degrees
2. In a medium fry pan over medium heat add a tablespoon of olive oil and sliced onions.  After about five minutes, add a 1/4 teaspoon of salt and keep cooking until completely caramelized.  This should take about 20-30 minutes to completely caramelize.  
3. Gently pull on pizza dough to form pie, place on a pizza pan and drizzle with 1/2 teaspoon of olive oil and sprinkle with salt and pepper. 
4. Add mozzarella and diced pineapple and place in the oven.  Bake for 15-18 minutes, or until cheese is melted and crust is golden brown. 
5. Remove from oven and add the prosciutto, warm caramelized onions and arugula.  Before serving squeeze lightly with fresh lemon juice.

Miscellaneous Wednesday

Happy Wednesday I 
know it is the middle of the week but it could still be date night, right?  Especially if maybe you have been seeing a certain person for the past 3 months, maybe you might feel the need to surprise with a little something something.  So  our sweet Danny needs to get himself home since he made a date with Gabby for a quiet little dinner, yet boss man not making it very easy (as usual). Not only giving our hero a hard time about the date, but about cooking the meal, remember the fritata Danno?  



Danny with his east coast ego in check plans on heading forward with a simple, light and burn proof meal.  Even make it easier, buy a bag of steamer veggies,  and rice, you are more than set.  Besides what could be more romantic than shrimp and lobster tails.... a bottle of white wine, the rest, Danny I leave to you.  You new lady love, beautiful, so as  Danny and Gabby enjoy I do hope you do as well. 

Kapalina Shrimp and Lobster Tails served with Hot Lime Butter

1/2 cup butter, softened

1 tablespoon hot pepper sauce*

1 1/2 tablespoons lime juice

2 tablespoons butter

2 pounds medium shrimp, peeled and deveined

4 small lobster tails, meat removed from shell and coarsely chopped

1 pound fresh mushrooms, sliced

1 1/2 teaspoons minced garlic

1/4 cup white wine

Cooked white rice

1. Mix 1/2 cup of butter with hot pepper sauce and lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
2. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
3. Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
4. Remove from heat and stir in the Key lime juice mixture until melted.  Serve over cooked rice.

* You may cut down on pepper sauce or just use ground black pepper if you do not like spicy

Day 3 of the Hawaii 5-0 Recipe Journey

On day 3 of this recipe journey what can I say I saw this picture and was inspired by several factors.  Those that know me can guess, classically the bromance that exists between both Steve and Danny are just classic.  Then again shaken not stirred did come to mind as well how exactly would that go?  Seriously now, so I  did

  decide to venture down the martini trail.  Having to keep in mind that this is Hawaii none the less, oh what twist shall we try to add today...   Blue jackets, blue water... get where I am going don't you...  So by all accounts it should be blue right?  So today I give you the Blue Bromance-Tini as inspired by ultimate in bromances in the coolest shades of blue....    

Blue Bromance-Tini 

• 2oz vodka 
• ½ oz Blue Curacao
• squeeze of fresh lemon juice 
• To a cocktail shaker add ice vodka and Curacao 
• shake and pour into martini glass garnish with lemon twist
• ENJOY