Hawaiian Dinner: Blue Hawaiian Cocktail

Ingredients

3 ounces pineapple juice

1/2 ounce Blue Curacao

3/4 ounce gold rum

1 ounce Cream of Coconut

(note - some recipes also call for 3/4 ounce Vodka).

Directions

I like to add the Blue Curacao "on top" after the other ingredients have been blended - but we "shook" them together last night.

Hawaiian Dinner: Boiled Peanuts

Boiled Peanuts

1 lb raw peanuts in shell

½ cup Hawaiian rock salt

3-4 star anise

1 tsp sugar

Place peanuts in pot and cover with water.  Add rock salt, star anise, and sugar.  Bring to boil, cover and simmer for 1 ½ hours.  Drain.  Refrigerate.  Note:  If these appear to be too salty at first, let them sit before serving. 

Hawaiian Dinner: Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Satay

1 tsp ground coriander

1 tsp ground cumin

3 chicken breasts

2 Tbs light soy sauce

1 tsp salt

4 Tbs oil

1 Tbs curry powder

1 Tbs ground turmeric

8 Tbs coconut milk

3 Tbs sugar

With a sharp knife, cut the chicken breasts into fine slices (3in/7.5cm long x 1 ½ in/4 cm wide x ¼ in/5 mm thick).  Put the slices in a bowl and add all the remaining ingredients, including the ground coriander and cumin.  Mix thoroughly and stand overnight, or for 8 hours (you can prepare in the morning for the evening’s meal).

Preheat the grill/broiler (we would normally use a charcoal or gas BBQ grill).  Using 7-8 in/18-20cm wooden satay sticks, thread 2 pieces of the marinated meat on each stick – not straight through the meat, but rather as if you were gathering or smocking a piece of material.  Grill/broil the satays until the meat is cooked through – about 6-8 minutes- turning to make sure they are browned on both sides.  Serve with Peanut Sauce and Cucumber Pickle

Peanut Sauce

2 Tbs oil

3 garlic cloves, finely chopped

1 Tbs Massaman or Red curry paste

8 Tbs coconut milk

8fl oz/1 cup stock/broth/water

1 Tbs sugar

1 tsp salt

1 Tbs lemon juice

4 Tbs crushed roasted peanuts (or peanut butter)

4 Tbs dried breadcrumbs

In a frying pan/skillet, heat the oil until a light haze appears.  Add the chopped garlic and fry until golden brown.  Add the curry paste, mix well and cook together for a few seconds.  Add the coconut milk, mix in well and cook for a few seconds.  Add the stock, sugar, salt, and lemon juice, and stir to blend.  Cook for a minute or two, constantly stirring.  Add the ground peanuts and breadcrumbs, stir to blend thoroughly and pour the sauce into a bowl.

Verdict: Wow - super yummy. Chicken was very flavorful and tender. 

Hawaiian Dinner: Teriyaki Edamame

Teriyaki Edamame

2 lbs frozen unshelled soy beans

½ cup bottled teriyaki sauce

1 Tbs sesame oil

3-5 cloves garlic, minced

1 Tbs roasted sesame seeds

Hawaiian salt

Crushed chili pepper flakes to taste

Cook soy beans according to package directions, being sure not to overcook; drain well and place into a large bowl.  Mix together teriyaki sauce and sesame oil and pour over beans; toss to evenly coat soy beans.  Sprinkle chopped garlic, sesame seeds, Hawaiian salt, and pepper flakes on top of soy beans.  Serve warm or cold.  Makes 12 servings.

Hawaiian Dinner

Hosts: Mark and Dorte

Appetizers:     Mimosa Prawns Roasted with Garlic Butter
                         Grilled Chicken Satay with Peanut Sauce
                          Beverage: Dale and Jean
                                             Blue Hawaiian
                                             Rum Royale

Salad:            Ahi Poke
                     Hearts of Palm Salad with Soy-Tarragon Vinaigrette
                     Beverage: Doug and Peggy

Main Course: Smoked Pork with Maui Onion Marmalade
                      Aloha Coconut Sweet Potatoes
                      Gingered Zucchini
                      Speckled Hawaiian Rice
                      Beverage: John and Monique

Dessert:         Chocolate Macadamia Coconut Tart

Recipes

Boiled Peanuts

1 lb raw peanuts in shell

½ cup Hawaiian rock salt

3-4 star anise

1 tsp sugar

Place peanuts in pot and cover with water.  Add rock salt, star anise, and sugar.  Bring to boil, cover and simmer for 1 ½ hours.  Drain.  Refrigerate.  Note:  If these appear to be too salty at first, let them sit before serving. 

Coconut Lime Shrimp Skewers

Serves 12.  Time 30 minutes, plus marinating time

1 Tbs each minced fresh ginger, minced garlic, and freshly grated lime zest

2 Tbs fresh lime juice

1 can (14 oz) coconut milk

2 lbs large shrimp (26-30 per lb), peeled and deveined

¼ tsp kosher salt

Fresh lime wedges for squeezing

½ cup toasted, sweetened shredded coconut

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.  Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.

2. Meanwhile, soak skewers in water.  Prepare a grill for high heat (450F to 550F; you can hold your hand 5 inches above cooking grate only 2-4 seconds).  Push 2 or 3 shrimp onto each skewer in a “C” shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.

3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut.  Serve with extra lime wedges on the side.

Cucumber Relish

4 oz rice vinegar

2 Tbs sugar

2 in/5cm piece cucumber (skin left on)

1 small carrot

3 shallots, finely sliced

1 medium chili, finely sliced

1 Tbs ground roasted peanuts

Boil the sugar and vinegar together until sugar is dissolved and a thin syrup is formed (about 6-7 minutes).  Quarter the cucumber lengthways, then slice finely.  Halve the carrot lengthways, then slice finely. Add the cucumber, shallots, carrot, and chili to the syrup and mix thoroughly.  Sprinkle the peanuts on top, stir once and serve.

  

Hearts of Palm Salad with Soy-Tarragon Dressing

Makes about 3 cups salad, or 32 servings

(Note:  Making this for 8 dinner servings will work as well just by spooning on more salad)

2 (15 oz) cans hearts of palm, cut into ¼ inch dice

2 cups cherry tomatoes, seeded and cut into ¼ inch dice

3 green onions, white and pale green part only, minced

1 Tbs minced fresh flat-leaf parsley

2 Tbs Soy-Tarragon dressing (recipe follows)

32 Belgian endive leaves or baby romaine lettuce leaves, for serving

32 flat-leaf parsley sprigs, for garnish

Combine the hearts of palm, tomatoes, green onion, and parsley in a bowl.  Pour the dressing over this and toss lightly to combine.

To serve, spoon 1 ½ tablespoons of the salad onto each endive or romaine leaf and garnish with a parsley sprig.  Serve immediately.  If as salad plate, arrange romaine or endive on plate, and spoon larger portion of salad over leaf.  Garnish same.

Soy-Tarragon Dressing

Makes about 1 cup

¼ cup safflower oil

2 Tbs tarragon vinegar

2 Tbs soy sauce

2 Tbs mayonnaise

2 tsp Ketchup

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

In a small bowl, whisk together the oil, vinegar, soy sauce, mayonnaise, ketchup, and garlic until smooth.  Season to taste with salt and pepper.  Store the dressing, covered in the refrigerator for up to 2 days. 

Make ahead strategy:  You can make the salad and the salad dressing as directed up to 8 hours in advance and store separately, covered, in the refrigerator.  The endive or lettuce leaves can be trimmed and stored, wrapped in a damp towel in the refrigerator, for up to 24 hours. Assemble the salad and spoon onto the leaves just before serving.

Poke

2 lbs ahi fillets

1 Maui onion, chopped

4 stalks green onions, thinly sliced

1 Tbs grated ginger

2 Hawaiian chili peppers, seed and minced

½ cup soy sauce

1 Tbs sesame oil

Salt to taste

1 tsp toasted sesame seeds

1 tsp black sesame seeds

Fresh chives, cut into ¼ inch lengths, for garnish

Cut fish into cubes.  In a large bowl combine fish, onion, green onions, ginger, chili peppers, soy sauce, sesame oil and salt; mix lightly.  Chill for several hours.  Sprinkle with sesame seeds and chives.  Makes 8 servings. 

Huli Huli Pig

4-5 lbs pork butt

4-5 Tbs Liquid Smoke

2 Tbs Hawaiian rock salt

Score pork on all sides by slashing diagonally and making slits that are ¼ inch deep and 1 inch apart.  Rub Hawaiian salt into the slits, then rub well with liquid smoke on all sides.  Wrap pork and seal in aluminum foil.  Let pork stand at room temperature for 45 minutes.  Place wrapped pork on a rack in shallow roasting pan.  Roast at 500F for 45 minutes, then at 400F for 3-4 hours longer.  Shred pork and let stand in mild brine solution with a few drops of liquid smoke before serving. Makes 8-10 servings. 

Maui Onion Marmalade

¼ cup clarified butter

5 large Maui onions

½ cup medium sherry

¾ tsp kosher salt

½ tsp freshly ground white pepper

Heat clarified butter in a large, heavy sauté pan over medium heat.  Add the onions and cook slowly, stirring frequently, until they are translucent, about 5 minutes.  Add the sherry, salt, and pepper and continue cooking, stirring occasionally, until the onions are caramelized and very soft, about 1 hour.  Transfer to a bowl and let cool to room temperature.

Make-ahead strategy:  You can prepare the onion marmalade as directed up to 2 days in advance and store, covered, in the refrigerator.  Allow to return to room temperature before serving. 

Aloha Sweet Potatoes

4-5 medium sweet potatoes

½ cup butter

1 cup brown sugar

½ cup water

¼ cup shredded (unsweetened) coconut

Boil sweet potatoes in their jackets until tender, about 25 minutes.  Let cool, then peel and cut into slices ½ inch thick.  In a large skillet melt butter.  Stir in brown sugar and water and cook on medium heat about 5 minutes.  Reduce heat and add sweet potatoes to skillet.  Cook gently; tossing lightly until sweet potatoes are glazed.  Sprinkle with coconut before serving.  Makes 8 servings. 

Gingered Zucchini

4 medium zucchini

2 Tbs oil

1 tsp sugar

2 Tbs soy sauce

1 Tbs grated fresh ginger

½ tsp salt

1 tsp sesame oil

Cut zucchini into ¼ inch think julienne strips.  Heat a wok or skillet and add oil.  Add zucchini and toss gently for 1 minute.  Add all the remaining ingredients and stir fry for another few seconds or until the sauce is hot.  Makes 8 servings.

Speckled Hawaiian Rice

2 cups short grain rice

4 cups water

½ cup pineapple juice, divided into ¼ cups

1 cup red bell pepper

1/3 cup snipped fresh pineapple mint, mint, or lemon basil

1 tsp salt

¼ tsp pepper

In a medium saucepan, bring rice, water, ¼ cup pineapple juice, and 1 tsp salt to boiling.  Reduce heat and simmer, covered, 20 minutes or until rice is tender.  Stir in mint, red bell pepper, remaining ¼ cup pineapple juice, and pepper.  Serve warm.  8-10 servings.

Chocolate Coconut Macadamia Nut Tart

Makes one 10-inch tart, or 8 to 10 servings

Crust

6 Tbs unsalted butter, at room temperature

½ cup powdered sugar

1 large egg

2 tsp vanilla extract

1 2/3 cups all-purpose flour

Nut layer

6 Tbs unsalted butter

½ cup sugar

1 cup macadamia nuts, toasted

½ cup freshly grated coconut meat (or unsweetened coconut)

½ cup heavy cream

Chocolate layer

½ cup heavy cream

½ cup sour cream

2 large eggs

1/ Tbs cornstarch

½ cup semisweet chocolate, finely chopped

Whipped cream, for garnish

Macadamia nuts, toasted and coarsely chopped, for garnish

Raspberries, for garnish

Mint leaves, for garnish

To make crust, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar on low speed.  Ad the egg and vanilla and beat on high speed for 2 minutes.  Reduce the speed and slowly add the flour until the dough begins to come together in walnut-sized clumps.  Turn the dough out on to a work surface and lightly knead it together.  Shape the dough into a disk and wrap in plastic wrap; refrigerate until firm, at least 30 minutes. 

Unwrap the dough and set it on a lightly floured work surface.  Using a floured rolling pin roll the dough into a circle 12 to 13 inches in diameter.  Keep turning the dough one-eighth turn as you roll, to maintain the circular shape.  If the dough begins to stick, dust the work surface with a little more flour.  Transfer the dough to a 10-inch tart pan with a removable bottom.  Fold any overhanging back into the pan and press it gently into the sides of the pan to form a strong rim.  Prick the bottom in several places with a fork.  Place the tart in the freezer for 30 minutes before baking. 

Preheat the oven to 375F.  Remove the tart shell from the freezer and set in on a sturdy baking sheet.  Line the dough with parchment paper and fill with uncooked rice, dried beans, or pie weights.  Bake until the edges are just beginning to color, about 15 minutes.  Remove the parchment paper and weights carefully and return the tart shell to the oven.  Bake until the shell is lightly golden, about 10 minutes.  Transfer to a wire rack and cool to room temperature.

To make the nut layer, in a small, heavy saucepan, melt the butter over medium heat.  Add the sugar and cook, stirring, until the sugar has dissolved.  Increase the heat and cook to a medium, golden caramel color, about 3 minutes.  Remove the pan from the heat and add the nuts, coconut, and cream, stirring to coat the nuts.  Pour the mixture into the tart shell. 

To make the chocolate layer, in a small saucepan, combine the cream and the sour cream.  Bring to a boil over medium heat.  In a small bowl, whisk together the eggs and cornstarch.  Pour half the cream into the egg mixture, whisking until smooth.  Return the egg mixture to the pan and cook, stirring until the mixture thickens and coats the back of a wooden spoon, about 2 minutes.  Take care not to let the custard boil or it will curdle.  Remove the pan from the heat.  Immediately add the chocolate and stir until it has completely melted and is smooth.  Carefully spoon the chocolate custard over the nut layer in the tart shell, beginning around the outside rim and working toward the center; smooth the top with a spatula.  Chill the tart until the chocolate is set, about 2 hours. 

To serve, cut into wedges and garnish with whipped cream, chopped macadamia nuts, raspberries, and mint leaves. 

Make-ahead strategy:  You can prepare the tart as directed up to 24 hours in advance.  Store, loosely covered, in the refrigerator.  Allow to come to room temperature before serving.

Nouveau Retro Cocktail Dinner: Italian Meatloaf

Italian Meatloaf

Adapted from the Seattle Times

Ingredients

2 pounds lean ground beef
1 pound sweet Italian sausage, casings removed
1 medium yellow onion, finely chopped
5 small garlic cloves, minced
3 cups fresh bread crumbs
1 cup chopped Italian (flat-leaf) parsley
2 tablespoons Italian seasoning
½ teaspoon salt
Several grindings of black pepper
2 eggs, lightly beaten
½ cup tomato juice
½ cup dry red wine
2 cups fresh basil leaves
4 ounces sun-dried tomatoes (packed in oil), drained
1 pound smoked mozzarella, thinly sliced

Directions

Heat oven to 375 degrees. Combine ground beef, sausage, onion, garlic, bread crumbs, parsley, Italian seasonings, salt and pepper in a large bowl. Add eggs, tomato juice and wine. Mix thoroughly.

Lay out a large sheet of waxed paper. Spread the meatloaf mixture into a 12-by-15-inch rectangle on the paper. Arrange the basil leaves over the surface. Scatter the sun-dried tomatoes over the basil and arrange ¾ of the cheese on top.

Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll. Peel back the paper as you roll. Press on the meatloaf lightly to seal and place in a jelly-roll pan (a baking sheet with 1-inch sides) or on the bottom of a broiler pan that has been lined with foil.

Bake 1 hour. Place remaining slices of cheese on top and bake 10 more minutes. Serve hot or cold.

Makes 12 to 15 servings.

Notes:

Though the recipe doesn’t specify it, I recommend chopping the sun-dried tomatoes before putting them in the meatloaf as they can be a bit too chewy when whole.

Tom made a few changes in the meatloaf he shared with me. He used Neese’s hot sausage in place of the Italian sausage because he likes it. He was short on mozzarella, so he supplemented what he said with a bit of Swiss. And because he didn’t have any red wine or tomato juice on hand, he creatively substituted a combination of ¼ cup ketchup and ¾ cup champagne.

Note that this recipe calls for fresh bread crumbs, not the dry ones sold in stores. To make fresh bread crumbs, tear up a few slices of bread and process in food processor.

Nouveau Retro Cocktail Dinner

Hosted by: Jean and Dale

Nouveau Retro

1950 ð 2009

1950		March 14, 2009
Pigs in a Blanket ANYTHING wrapped in Bacon Dried Beef Rolls	Appetizers	Bourbon Sausage in Puffed Pastry Shrimp in Prosciutto with Rosemary and Blue Cheese Salumi Sausage with Goat Cheese and Basil
Jello	Palate Cleanser	Rainbow Delight
Frosted Meatloaf Green Bean Casserole Mashed Potatoes	Entrée	Hinterberger’s Meatloaf Broccoli/Cauliflower Casserole with mushroom cream sauce and Trader Joe’s Fried Onions Orange mashed Sweet Potatoes with HerbFarm Toasted Coriander Yams “ala mode”
Milk Chocolate Cake with White Icing (we tested tomato soup carrot cake and other tasty items, but just could not ignore the timelessness of chocolate!)	Dessert	Dark Chocolate Cake with Dark Chocolate Ganache and White Chocolate Whipped Cream

Beverage Assignments

Appetizers: Doug and Peg, John and Monique

          Martinis, Manhattens or other classic cocktail – you 4 talk and decide (we have cocktail glasses, 4 martini glasses, toothpicks, vermouth, ice) Can we borrow 4 martini glasses from you?  If you don’t have any, I will pick up 4 more.

Palate Cleanser: Mark and Dorte

Suggestions: Campari, Campari and club soda or another “fruity” appertif

Entrée: John and Monique, Doug and Peg

Dessert: Mark and Dorte


Drinks:
Seabreeze
White Port with Tonic
Pink Peggy

Pie and Tart Dinner

Hosts: Doug and Peggy

Pie and Tart Dinner

Appetizers:

Oysters on the Half Shell (aha, you say, these are neither a pie nor a tart....but it's January, the oysters are great and what the heck!)

     Wine:  Jean and Dale

Trio of Pizza Pies--Pissaladiere (French tart with carmelized onions, anchovies and olives), Pizza with spicy Coppa, blue cheese and roasted peppers, and Pizza with figs, Taleggio cheese and honey

    Wine: Mark and Dorte, Monique and John

Salad:

Green Salad 

Main Course:

Dungeness Crab Shepherd's Pie

    Wine Note: (from Union Square Cafe cookbook--"Calls for an opulent, buttery Chardonnay.  Look for a rich example from the Napa Valley or celebrate with a luscious Meursault or Puligny-Montrachet.)  Monique and John

Steak and Kidney Pie

     Wine: Mark and Dorte

Dessert:

Cranberry Chocolate Pecan Tart (with vanilla ice cream)

    Wine: Dale and Jean

Cake Dinner

Hosts: John and Monique

Appetizers:

            Pate Cake with Black Mission Figs and Walnuts

            Sun Dried Tomato Pesto and Fresh Chevre Torte

            Wines: Jean and Dale

                        Dorte and Mark

Salad:

            Salad with Mini-Blue Cheese Cake and Port Reduction

            Wines: Peggy and Doug

Main Course:

            Trio of ‘cakes’

*Smoked Shrimp Cakes with Roasted Corn and Poblano Relish and Cilantro Vinaigrette

*Etta’s Dungeness Crab Cakes with Spicy Remoulade Sauce and Green Cocktail Sauce

*Chayote Succotash Cakes

Sweet Potato Gratin

            Wines: Jean and Dale

                        Peggy and Doug

Dessert:

            Individual Lady Baltimore Toasted Coconut Layer Cakes

            Wines: Dorte and Mark

Below is the recipe….some notes:

1.       I used Madeira for the wine to soak the figs in; I quartered them before putting them in the wine (I see I was supposed to do that after – ooops); also I didn’t bother draining them after.

2.       The first time we made this we used the full amount of butter – it was extremely buttery – almost too much so (for us)…when we made it the second time (for Sat) we cut down to 1 ¼ sticks of butter.

Chicken Liver Pâté with Figs and Walnuts

 Bon Appétit | September 1999

Yield: Makes 10 to 12 servings Nonstick vegetable oil spray 1 pound chicken livers, trimmed 1 cup canned low-salt chicken broth 1 small onion, thinly sliced cup (2 sticks) unsalted butter, room temperature 1 tablespoon Cognac 1 1/4 teaspoons salt 1 cup dry red wine 3/4 cup dried black Mission figs 1/2 cup chopped toasted walnuts Fresh chives (for garnish) Red leaf lettuce (for garnish) 1 French-bread baguette, sliced, toasted

Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.

Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated. Transfer figs to small bowl; cover and refrigerate.)

Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish top with chives and some figs. Arrange lettuce on platter with pâté. Place remaining figs atop lettuce. Serve with toasts.

Lavender Dinner

Hosts: Mark and Dorte

Lavender Dinner

Friday, August 22^nd

Appetizers

Dried Apricots with Lavender Goat Cheese and Pistachios

Ligurian Focaccia with Caramelized Onions and Olive Tapenade

Wine Request

2006 Steele Mendocino Chardonnay DuPratt Vineyard, Susan & Joe

Foss Marai Cuvee, Mark & Dorte

Soup

Butternut Squash Bisque with Lavender Cider Cream

Wine Request

2006 P Ferraud & Fils, Saint-Veran, John & Monique

2006 Smasne Cellars Bunkhouse White, Yakima Valley, Doug & Peggy

Main Course

Roast Boneless Leg of Lamb with Rosemary and Lavender

Herbed Rice Pilaf

Lavender Lemon Buttered Carrots

Wine Request

2003 Lowden Hills Cabernet Sauvignon, Walla Walla Valley, Pepper Bridge Vineyard.

Doug & Peggy

2003 Isenhower Wild Alfalfa Syrah, Columbia Valley, Dale & Jean

2005 Waters Forgotten Hills Syrah, Walla Walla Valley, Susan & Joe

Dessert

Vanilla Bean Ice Cream Topped with Chocolate Lavender Brownies

Wine Requests

2006 Trio Vintners Zinfandel, Semi-Sweet Dessert Wine, Wahluke Slope, Dale & Jean

2000 Cockburns Vintage Port, John & Monique