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July 2009

PINEAPPLE FRENCH TOAST FOR A CROWD

This is an easy brunch dish that can be dressed up with a beautiful fresh tropical fruit garnish.

3 tablespoons Hula Cow* butter, softened
5 eggs
1 cup fresh pineapple juice or juice drained from a
20-ounce can of crushed Hawaiian pineapple in its
own juice, pineapple reserved.
1 teaspoon orange zest, finely grated
½ cup heavy cream
1 teaspoon vanilla
½ cup raw sugar
Pinch of salt
Reserved crushed pineapple
1 pound day-old bread, bottom crust trimmed, cut
into ½-inch slices (country white is
great, but any fruited bread can be used as well as
multi-grain)
1/3 cup Hula Cow* butter
½ cup brown sugar
¼ cup coconut syrup

Spread a 9- by 13-inch glass baking dish with the 3 tablespoons of butter. Whisk the
eggs, juice, zest, cream, vanilla, sugar and salt together in a blender. Pour into a bowl
and dip the bread slices one at a time in the egg mixture.… Read More

MAI TAI BAR CORZO SILVER COCONUT MANGO

Another popular watering hole is the Mai Tai Bar at Ala Moana Center. Various bartenders highly recommend this place for its cocktails, which are as beautiful as the people ordering them.

1½ ounce Corzo Silver
1 ounce Bacardi Coco
2 ounces mango juice
1 ounce fresh lime juice
1 sprig of fresh mint (no muddle, only shake)

Shake and serve up in a chilled martini glass.

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RUM FIRE MARGARITA

Rum Fire has become a literal hotspot in Waikiki, not just with tourists, but with locals as well. Many of the hip party people who make “the scene” around Honolulu rave about the drinks here, especially because the bar makes many drinks with fresh fruits.

2 ounce Patron Silver Tequila
½ ounce Rhum Clement Creole Shrubb
½ ounce fresh lime juice
1/2 ounce Simple Syrup
Splash of fresh orange juice
Splash of fresh passion fruit purée

Combine all ingredients in a shaker, add 2 cups of ice. Shake and strain into a rocks glass over ice. Garnish with lime.

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MAI TAI BAR THE MANGO KAI JITO

1½ parts Kilo Kai Spiced Rum
1 ounce mango purée
½ ounce simple syrup
Mint leaves
Fresh lime juice

Prepare as you would a classic mojito. Garnish with a fresh pineapple wedge.

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TROPICAL FRUIT SANGRIA

Courtesy of ShareYourTable.com, a website dedicated to buying and enjoying the many food products Hawai’i has to offer.

1 bottle Tedeschi Vineyards Macadamia Nut HoneyWine
½ cup juiced pineapple
¼ cup Meyer lemon juice
1 mango, cubed
1 lime, thinly sliced
½ cup sugar

Mix all ingredients together until sugar is dissolved. Chill until ready to serve.

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UNCLE BO’S ISLAND MANGO MARTINI

Uncle Bo’s “Mango-tini” is one of the restaurant’s more popular martinis, and owners Bo Pathammavong and Ho Suk Lee try to buy local mangos whenever possible. “I actually love mangos, so whenever I go into the local farmers’ markets I buy in bulk, and bring them into the restaurant,” Lee said. “Our well liquors are all brand-name ‘call liquors,’ so we use Svedka vodka for all our regular vodka drinks.”

1½ ounces vodka
1 ounce Amaretto
1 to 2 ounces mango purée

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BULLY’S PINEAPPLE MARTINI

This unique martini is found at Alan Wong’s The Pineapple

Room in Macy’s Ala Moana. By painstaking research and numerous sips of this cocktail, Chef Alan Wong discovered that three days was the optimum time for letting the pineapple macerate in the vodka. The original recipe called for sweet, low-acid Sugarloaf white pineapples, but of course, you can’t beat local yellow pineapples for their sweetness, hints of coconut flavor and attractive color. These martinis are so sweet, yet so strong, it’s not recommended to try more than one at a time.

1 liter triple-distilled premium vodka
2 large ripe pineapples, peeled, cored and cut into small cubes

In a large glass jar, combine the vodka and pineapple and macerate in the refrigerator for three days. If the pineapple is less sweet and the mixture still has an alcohol bite to it, add more pineapple and refrigerate for two or three more days.… Read More

AHI POKE SLIDERS ON MINI BUNS

Makes eight 4-inch mini burgers.

Buy ultra-fresh ahi poke from your favorite fish market for this recipe. You can use any variation, either sesame or spicy ahi poke makes a great-tasting slider. It’s much easier on the home cook to buy delicious island-style poke than to hand-chop two pounds of tuna. If you don’t want to grill, sear them on the stove using a hot skillet, just don’t overcook. If using a grill to cook the sliders, cook them on a hot pan with oil so they don’t fall between the grill
grates, or use a grilling basket.

2 pounds fresh ahi poke, from your favorite local fish market
3 tablespoons macadamia nut oil
8 4-inch Portuguese sweet rolls

Place ahi poke in the work bowl of a food processor with the metal blade and pulse until poke is ground. Don’t overgrind; keep it slightly chunky. Do this in two batches.… Read More

GRILLED SIRLOIN SLIDERS ON MINI BUNS

Makes 8 4-inch mini burgers.

Small sliders are the answer for lazy weekend dinners. Rather than eat one big fat juicy burger, take three small fat juicy sliders and dress them with different-flavored ketchups and sauces.

2 pounds ground beef sirloin (15 percent fat)
½ cup Maui onion, minced
¾ teaspoon garlic salt
¾ teaspoon onion salt
¾ teaspoon ground white pepper
8 4-inch Portuguese rolls, cut in half
Cheddar cheese for melting, optional
Sliced tomatoes, optional
Sliced onions, optional
Small lettuce leaf

In a large bowl, mix sirloin, seasoning and onion together using a large fork to keep the sirloin chunky. Divide the meat into 8 equal pieces; shape and flatten each into a 2½- by 4-inch patty or slightly larger than the bun.

Preheat grill to medium high heat. Grill patties until desired doneness; about 5 minutes per side for medium rare. If desired, grill the cut side of rolls until toasted; about 1 minute.… Read More

GRILLED RED VEAL SLIDERS ON MINI BUNS

Makes 8 4-inch mini burgers.

Red veal is a new product from Hawai`i’s cattle ranchers. It’s natural, without hormones or antibiotics. It’s delicious and a nice alternative to beef. The red veal is paired with a dollop of hoisin and sweet chili sauce to give the sliders rich, sweet flavor and sparkle.

2 pounds ground red veal
½ cup onion, finely diced
¾ teaspoon garlic salt
¾ teaspoon onion salt
¾ teaspoon ground white pepper
2 tablespoons hoisin sauce
3 tablespoons sweet chili sauce
8 4-inch Portuguese sweet rolls, cut in half

In a large bowl, combine all the ingredients except for the rolls.

Using a fork to mix all the ingredients with keep the meat chunky.

Divide the meat into 8 equal pieces; shape and flatten each into a 2½- by 4-inch patty or slightly larger than the bun.

Preheat grill to medium-high heat. Grill patties until desired doneness; about 5 minutes per side for medium rare.… Read More

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