Recipes for You

~ Hawaii Recipes ~

1 lb Crab meat - canned is OK - flake the meat
1 Quart Mayonnaise
1/2 lb canned Artichoke Hearts, ( drained & chopped)
1/2 lb Mozzarella Cheese (grated)
Salt & Pepper to Taste
Dash of Cayenne Pepper
Dash of Garlic Salt
Juice of 1 lemon

Blend all together. Bake in a shallow baking dish at 350 degrees for 30 minutes.
Serve with Focaccia Bread or Crackers.
Would also be great in a large hollowed out French bread bowl using the bread to dip.
Serves 20

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Lu'au Kalua Pig (Oven Recipe)

Ingredients:

3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, sea salt or kosher salt

Method:

Preheat oven to 350. Pierce pork butt all over with carving fork.
Rub salt and liquid smoke into meat.
Place pork fat side up in a roasting pan or deep casserole dish.
Cover and roast in oven for 2 1/2-3 hours.
Remove the pork from pan and shred with two forks. Makes six servings.

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Lu'au Kalua Pig (Slow-cooker Recipe)

Ingredients:

3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, sea salt or kosher salt

Method:

Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat.
Cook in slow cooker on low for 16-20 hours turning once.
Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.

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Hawaiian Chicken Pupus (Appetizers)

4 boneless, skinless chicken breast halves
1/2 cup bottled teriyaki glaze with honey and pineapple
2 tsp minced fresh ginger root
1 1/2 tsp. sesame oil
1 clove garlic, minced
2 Tbsp toasted sesame seeds
*18- 10 inch bamboo skewers

Cut chicken into strips about 1 inch wide and thread onto skewers.
Combine teriyaki glaze, ginger, sesame oil and garlic; brush on chicken.

Grill skewers 4 to 5 inches from hot coals, 8 to 10 minutes or until chicken is no longer pink in center,
turning skewers over once and brushing with remaining glaze.
Sprinkle both sides of skewers with sesame seeds.

Makes 6-8 appetizer servings.

*Soak bamboo skewers in water 20+ minutes to prevent burning.

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Tropical Salsa

1 medium papaya, diced
2 medium tomatoes, remove seeds and pulp, dice
1 small Maui onion, diced
1 Tbsp. cilantro, chopped
2 Tbsp. balsamic vinegar
1/4 c. extra virgin olive oil
juice of 1 lime
pinch of salt

Gently toss all ingredients together.
Serve with fish or chicken

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The Beach House's Appetizer:
Prosciutto-wrapped Ahi

Ingredients

For Ahi Preparation:

1/2 lb thinly-sliced prosciutto
4 2.5 oz. fresh ahi blocks
4 stalks blanched asparagus
4 oz. Boursin cheese
sprouts for garnish

For Miso Vinaigrette:

1/2 cup sushi vinegar
2 Tbsp white miso paste
1/4 cup mirin
1 Tbsp soy sauce
2 Tbsp minced fresh ginger
1/2 cup canola oil
salt and pepper to taste

For Cucumber Namasu:

1 Japanese cucumber ~ peeled, seeded and sliced
1/2 cup fine-julienned carrots
2 Tbsp sushi vinegar
1 tsp toasted sesame seeds
salt and pepper to taste

Method

For Ahi

Slice each ahi block in the center, 3/4 of the way down. Place asparagus and
Boursin cheese along center of each block. Press ahi together. Place ahi on
sliced prosciutto and roll tightly. Heat a sauté pan over high heat and
add enough oil to coat pan. Sear ahi on both sides to crisp prosciutto, one
minute on each side.

For Miso Vinaigrette

In a blender, combine vinegar, miso, sesame oil, mirin, soy sauce and ginger.
Blend on high, slowly adding canola oil until smooth. Season to taste with salt
and pepper.

For Cucumber Namasu

Combine all ingredients in a bowl and mix. Season to taste with salt and pepper.
Presentation

Place cucumber namasu in center of plate. Slice ahi and fan from plate's
center. Drizzle miso vinaigrette around border of plate. Garnish with sprouts.
Serves 4-6.

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Blue Hawaii Lemonade (South Beach Style)
1 oz - Blue Curaco
1½ oz - Citron Vodka
8 oz Crystal Light Lemonade (reduces the calories!)
Garnish with Lemon Slice

Blend vodka, blue curacao, and lemonade with one cup ice in an electric blender at high speed.
Can also be served straight up, over ice, or blended.
You can add less lemonade for a stronger drink
or use regular lemonade if you don't worry about calories

~ ~ ~

Traditional Blue Hawaiian
1 oz. Light Rum
1 oz Blue Curacao
2 oz Pineapple Juice
1 oz Cream of Coconut (optional)
Garnish with Pineapple Slice and Cherry

Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed.
Can be served straight up, over ice, or blended.

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Roy's Signature Dessert:
~ Hot Chocolate Soufflé ~

6 tablespoons unsalted butter
4 ounces semi-sweet chocolate
3/4 cup sugar
1-3/4 tablespoons cornstarch
2 eggs, plus 2 egg yolks

You will need molds:
Most restaurants use bottomless metal rings, which are hard to find and expensive.
An alternative is an 8-ounce tomato sauce can.
Remove the top and bottom and be sure to smooth out any sharp edges
(run the can opener around the edge a second time and that'll do it.)
Larger cans also work- but the smaller cakes are better for individual servings.
Custard cups, small gratin dishes and tart pans also worked.

Melt butter and chocolate together in a double boiler.
Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks.
Add chocolate mixture to sugar mixture; combine thoroughly.
Add eggs and whisk just until smooth. Refrigerate overnight.

Be sure to refrigerate the dough overnight.
This firms it up so it doesn't leak out of the molds and so the interior cooks slow and stays soft.
Also, use baking parchment and cooking oil spray generously.
Spray your molds, line them with parchment, then spray the parchment.

If using dishes instead of molds, cut a piece of parchment to fit the bottom,
then spray the sides generously. They'll unmold easily.
You can also just leave the cakes in the dishes,
although you'll miss out on the effect of having the inner sauce spill out onto the plate.

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and spray with cooking oil.
Spray molds with oil and line with parchment. Spray parchment with oil.
Scoop batter into molds so they are 2/3 full.

Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked.
Remove from oven. Holding each mold with tongs or potholders,
slip a metal spatula underneath and transfer to a plate.
Slip a butter knife between the parchment and the mold to loosen cake;
slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes

Serve warm, sprinkled with powdered sugar,
with a dab of vanilla ice cream or whipped cream on the side

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Tidepool's Signature Dish:
~ Macadamia Nut Crusted Fish with Kahlua Lime and Sweet Ginger Butter Sauce ~

Fish

2-4 oz fresh fish filets
2 oz macadamia nuts, chopped
2 oz panko (Japanese bread crumbs)
1/2 tsp paprika
salt and pepper (to taste)
1/2 cup flour
3 eggs
1/2 oz chopped cilantro

Sauce

2 Tbsp Kahlua liqueur
2 tsp pickled ginger, minced
1 Tbsp butter
1 tsp shallots
1 Tbsp heavy cream
1 Tbsp lime juice

Method

Fish: Mix panko, paprika, macadamia nuts, salt and pepper, and cilantro in a bowl and set aside
Take fresh fish, season with salt and pepper and place in flour (shake off excess,) then egg, then in panko mixture.
Place olive oil in sauté pan on medium heat and pan fry fish 2 minutes on each side until golden brown.

Sauce: In a sauce pan, add kahlua, lime, shallots, ginger and heavy cream.
Let it simmer until 50% of the volume is gone.
Turn heat really low and using a wire whisk, slowly add butter a little at a time
until you have a smooth sauce. Serve over fish.

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~ Favorite Recipes ~

~ Special Yam Casserole ~

4 cups hot mashed yams (use fresh or a good quality canned)
1/3 cup butter
2 eggs, beaten
1/2 cup milk

Topping:
1/2 cup chopped pecans
1/2 cup moist coconut
1/2 cup packed brown sugar
2 T flour
2 T melted butter

Combine hot yams, butter, eggs and milk in bowl and beat with
mixer until consistency of mashed potatoes. Spoon into baking dish.
Mix pecans, coconut, brown sugar and flour in small bowl. Stir in butter.
Sprinkle over yam mixture. Bake for 1 hour at 325º

My Special Yam Casserole recipe was published in "Pick of the Valley" cookbook.
I make it at Thanksgiving and Christmas and it is always a huge hit! Try it- it's a
nice change from the standard marshmallow-topped recipe. It's all about the topping!

~ Auntie Joy's Zesty Carrots ~

8 medium carrots, sliced thin into strips
1/2 cup mayonnaise
2 tablespoons grated onion
2 tablespoons horseradish
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
bread crumbs

Preheat the oven to 350º F.
Steam the carrots and until crispy tender.
Combine all ingredients in a 1-1/2 qt. buttered casserole.
Sprinkle on the bread crumbs.
Bake about 15 minutes until top is toasted

This dish always gets raves! Even if you don't think you like horseradish,
the combination with sweet carrots is delicious! Another family must-have!

~ Christmas Rum Cake ~

Cake Ingredients:
1 cup chopped pecans or walnuts
1 18 1/2 oz yellow cake mix
1 3 3/4 oz vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

Glaze:
1/4 lb butter (1 cube)
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Preheat oven to 325º. Grease and flour a 12 cup bundt pan.
Sprinke chopped nuts evenly over bottom of pan.
Mix all cake ingredients (including rum) together.
Pour batter over nuts and bake 45 min to 1 hour
(check at 45 min to see if toothpick comes out clean)
Cool, then invert on serving plate, and prick top with toothpick.
Slowly drizzle glaze over tops and sides allowing it to soak in.
(I often change plates several times to re-drizzle the glaze)
For glaze:
Melt butter in saucepan, stir in water and sugar.
Boil for 5 minutes, stirring constantly!
Remove from heat, wait a sec, then carefully stir in rum
Serving:
I always top individual slices with whipped cream

This recipe, you may have guessed, comes from the folks at Bacardi rum.
If you are not an alcohol-drinker, rest assured that the alcohol content burns off
in baking and boiling. Or, if you're like me, you can wait a little longer than a sec
in adding that rum to the glaze and then you'll have to check ID's before serving!

~ Serendipity's Frozen Hot Chocolate ~

• 6 half-ounce pieces of a variety of your favorite chocolates (3 oz total)
• 2 teaspoons store-bought hot chocolate mix
• 1 1/2 tablespoons sugar
• 1 1/2 cups milk
• 3 cups ice
• Whipped cream
• Chocolate shavings

Chop the chocolate into small pieces and place it in the top of a double boiler
over simmering water, stirring occasionally until melted.
Add the cocoa and sugar, stirring constantly until thoroughly blended.
Remove from heat and slowly add 1/2 cup of the milk
and stir until smooth. Cool to room temperature.
In a blender place the remaining cup of milk,
the room temperature chocolate mixture, and the ice.
Blend on high speed until smooth and the consistency of a frozen daiquiri.
Pour into a giant goblet and top with whipped cream and chocolate shavings.
Enjoy with a spoon or a straw. . . .or both!