Tag: KOA

Artichoke Mushroom Dip

A lot of this recipe depends on personal taste. Add a little more cheese or more mushrooms or more garlic or use Miracle Whip to taste. A recipe is just a suggestion!

Ingredients:

  • 1 Tab olive or vegetable oil or butter
  • 1/2 c diced onion
  • 2 tsp minced garlic
  • 1 1/2 c loosely packed, fresh, sliced button mushrooms
  • 1 can of artichoke hearts (approx 16 oz) packed in water, drained
  • 2/3 c shredded Romano cheese
  • 1/2 c mayonnaise
  • juice from a lemon half
  • salt
  • pepper

Directions:

  1. Preheat oven to 350 °.
  2. Saute onion and garlic over medium heat in oil until transparent, about 5 minutes.
  3. Add mushrooms and cook until brown and soft.
  4. Season with salt and pepper.
  5. Set aside.
  6. Roughly chop artichoke hearts.
  7. Combine artichoke hearts in baking dish with cheese, mayonnaise, lemon juice.
  8. Add mushroom mixture and combine well.
  9. Season with salt and pepper, if necessary.
  10. Bake at 350° until heated through and slightly brown on top.

Serves: 4-8

Source:  Epicurus, submitted by Stinkety

Breakfast Burritos

People love do-it-yourself food.  You can add as much or as little as you like  to this great breakfast dish.

Ingredients:

  • 4  flour tortillas (burrito size)
  • 6-8 eggs
  • 1 Tab butter
  • 1/2 lb sausage meat/chorizo
  • 1/2 lb shredded seasoned chicken
  • 1 c potatoes, roasted/hash-browns
  • 1 4 oz can diced green chilies
  • 1 4 oz can jalapenos
  • 1 4 oz can black olive
  • 1 c corn, fresh or frozen

Directions:

  1. Brown the sausage.  Set aside.
  2. Beat the eggs with salt and pepper.
  3. Melt the butter in a skillet.
  4. Cook the eggs.

Assemble: 

  1. Start with a big tortilla: The bigger the tortilla, the easier making a tight wrap will be.
  2. Warm the tortilla: A warm tortilla makes for a nicer-tasting burrito, but it also makes the tortilla more pliable and easier to wrap. Warm the tortilla for about 10 seconds on each side in a hot skillet. Don’t let it get crispy.
  3. Spread a small amount of egg horizontally slightly below the center of the tortilla.  Don’t go all the way to the edges.  One of the biggest keys here is to not overfill the burrito. Put in enough filling to fill perhaps a quarter of the tortilla at most.
  4. Add any additional sauce or toppings. Again, don’t overfill.
  5. Fold the sides in so they nearly touch (but not quite).
  6. With the sides folded in, use your thumbs to bring up the bottom of the tortilla. This is almost like wrapping a present; tuck in the ends while bringing up the bottom flap.
  7. Bring up the bottom of the tortilla and pull it tightly.
  8. Roll the bottom of the tortilla tightly. From here on out you’ll be rolling up the tortilla as tightly as you can, squeezing the roll back towards you as you go.
  9. Roll…
  10. Keep rolling…
  11. Press and crease the end of the tortilla as you finish rolling it up. Try to curve the rest of the tortilla around the wrap so it stays in place.
  12. Ta-da! A burrito so well-wrapped you can eat it all the way to the end. Cut it in half if you want (it should stay together just fine).
 Note:  Or you can completely over fill the tortilla and attack it with a knife and fork.  After all, the object is all the good stuff, not the tortilla!
Serves:  4
Source:  Recipe- Ellie Krieger,  How to wrap – The Kitchen, Faith Duran

Witches Brew

The dry ice makes it steam and look spooky.  The punch is good without it.  Add a shot of rum ( or vodka) for the adults.

Ingredients:

  • ½ gal cranberry juice, chilled
  • 1 qt orange juice, chilled
  • 1/2 c water
  • 2 tsp sugar
  • 14 cloves
  • 2 cinnamon stick
  • dry ice

Directions:

  1. Bring cinnamon sticks, cloves, water, and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, covered, 5 minutes.
  2. Remove from heat and let steep, uncovered, 1 hour.
  3. Strain through a fine-mesh sieve into a bowl, discarding solids, then chill until cold.
  4. Combine all remaining ingredients, except ice, with syrup in a punch bowl.
  5. Add ice before serving.

Serves:   Makes 12 cups

Source:   A mystery!

If you are not using dried ice, make hand-shaped ice, fill powder-free, latex-free rubber gloves with water and tie wrist end securely, then freeze.

Bad Red Wine Soup

Throw caution to the wind!  Don’t drink that bad red wine – make soup!  This is the perfect soup to take somewhere — the longer it sits the better it gets!

Ingredients:

  • 1 lb. white beans
  • 1 can tomatoes
  • 1 lb. Italian sausage
  • onion
  • celery
  • large bunch fresh oregano
  • garlic
  • thyme
  • 1 bottle red wine
  • Parmesan cheese

Directions:

  1. Soak the beans.  Several hours or over night.
  2. Drain, put enough fresh water to cover the beans plus the wine and tomatoes and cook until tender.
  3. At some point add everything else.
  4. Amounts are whatever looks good to you.
  5. Sauté the sausage with the onions and celery and garlic and drain off some of the fat before adding to the soup.
  6. The herbs just went straight in.
  7. Give everything enough time so the flavors blend.
  8. You could probably add carrots if you want, and it’s possible to use canned beans, though I haven’t tried it that way.
  9. Serve topped with cheese and good chewy bread.

Serves:  12

Source:   Cathy Painter

Biscuits Enhansed

Depending on the meal, other seasonings and a variety of cheeses could be used.  I don’t know why it would not work on refrigerated biscuits too.

  • 1 oz Pillsbury Frozen Biscuits
  • sugar
  • cinnamon
  • finely grated cheese
Oven Directions: No thawing required.
1. Heat oven to 375° (350° for dark or nonstick pan).
2. Place frozen biscuits, sides touching, on ungreased cookie sheet or cake pan. Biscuit sides should touch for higher rising.
3. Sprinkle with cinnamon and sugar or cheese.
3. Bake as directed or until golden brown. For 1 to 6 biscuits, bake 20 to 24 minutes. For 7 to 12 biscuits, bake 22 to 28 minutes.
Faster Bake Method:
Place frozen biscuits 2 inches apart on ungreased cookie sheet.
Bake 16 to 22 minutes or until golden brown. (Biscuits will not rise as high.)
Toaster Oven Directions: Preheat toaster oven to 375°. Bake 15 to 20 minutes or until golden brown.High Altitude (3500-6500 ft.): Increase oven temperature to 400°. Bake 18 to 25 minutes.Keep frozen until ready to use.  If they do defrost – watch the oven.

Source:  Pillsbury

Kahlua Chicken

Serve this with pineapple rice for a luau.  If making for a camp out – make it at home and reheat.  Too long cooking time for camping!

Ingredients:

  • 4-6 chicken breasts
  • 1-2tbsp coarse sea salt (preferably pink)
  • 1-2tsp liquid smoke

Directions:

  1. Put the chicken breasts in a slow cooker, cover with water, and cook on high for 6-8 hours until the breasts fall apart easily when you try to lift them out of the crock pot.
  2. Remove the chicken and use a fork to gently pull the chicken apart in strips.  Follow the ‘grain’ of the meat to get long strips.
  3. Drain the crock pot, then add the chicken back in.  Add the salt and liquid smoke, mix in gently.
  4. Cook on low for 30 minutes.

Serves:  8-10

Source:  Hawaiian Inspired Recipe – Posted on May 5, 2015 by Danielle

Kahlua Pork – Sam Choy’s Oven-Roasted Kalua Pig

No luau is complete without a roasted pig.  Fake it with this.

Ingredients:

    • 1 5- to 5 1/4-pound boneless pork butt roast
    • 2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
    • 3 frozen banana leaves, thawed
    • 6 cups water, divided
    • 1/2 teaspoon liquid smoke

Direction:

    1. Preheat oven to 350°F.
    2. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast.
    3. Rub 2 tablespoons sea salt all over pork.
    4. Unfold 1 banana leaf on work surface and place pork roast atop leaf.
    5. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
    6. Tie with kitchen string to secure, then wrap roast in foil.
    7. Place pork in roasting pan; pour 4 cups water into pan.
    8. Roast pork in oven until very tender when pierced with fork, about 5 hours.
    9. Unwrap pork and cool slightly.
    10. Shred pork and place in large bowl.
    11. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan.
    12. Add liquid smoke; pour over pork and stir to blend.
    13. Let stand 10 minutes to allow liquid to flavor pork.
    14. Serve.
Ingredient tip:
Hawaiian alaea sea salt is available at specialty foods stores and online from Hawaii Specialty Salt Company at hawaiisalt.com. Banana leaves are available at Asian markets and Latin markets. (If you really, really, think it is necessary.)  Liquid smoke is a smoke-flavored liquid seasoning available at many supermarkets and specialty foods stores.
Serves:   8
Source:  BON APPÉTIT FEBRUARY 2006

Zucchini-Caper Dip

Anything to use up zucchini!

Ingredients:

  • 2 medium zucchini or 1 ½ large zucchini
  • 1 garlic clove, minced
  • 2 Tab olive oil
  • juice from ¼ lemon
  • 2 tsp capers
  • ¼ tsp dried chili flakes
  • Salt, to taste

Directions:

  1. Slice zucchini and place in a steamer.
  2. Steam for 3 – 5 minutes or until zucchini has begun to soften. (Or microwave for a minute)
  3. Transfer zucchini to the bowl of a food processor.
  4. Add garlic, olive oil, lemon juice, capers and chili flakes and process until the mixture is smooth.
  5. Add salt to taste
  6. Garnish with capers if desired and serve

Serves:  6

Source:   LadyFingers Private Chef and Catering Service

Jerk Spiced Grilled Chicken

For added flavor, set a smoker box filled with hickory or apple chips on the grill and let them burn while the chicken cooks.

Ingredients:

  • 3 bunch Scotch bonnet or habañero chiles, stemmed and seeded (To avoid unwanted skin contact, wear gloves, and use a ¼ teaspoon measure to remove chile seeds. You can vary the chiles to control the heat.) (A not so gourmet substitution would be Sriracha sauce or some other really hot sauce.)
  • 3 cloves garlic
  • 1 bunch scallions, trimmed and chopped
  • 1 small onion, chopped
  • 1 piece fresh ginger (2-inch), peeled
  • Juice of 2 limes
  • 2 Tab olive oil
  • 1 Tab brown sugar
  • 2 tsp. dried thyme
  • 1 tsp. ground allspice
  • 1 tsp. kosher salt
  • 1⁄2 tsp. black pepper
  • 4 chicken hindquarters, trimmed

Directions: 

  1. Purée chiles, garlic, scallions, onion, ginger, lime juice, oil, brown sugar, thyme, allspice, salt, and pepper in a food processor. ( You might do this at home if camping.)
  2. Pierce hindquarters with a knife and place in a large dish. Piercing the chicken with a knife allows the marinade to more easily penetrate into the meat.
  3. Coat hindquarters with scallion purée and cover with plastic wrap.
  4. Chill 2 hours or up to one day.
  5. Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 400°.
  6. Grill hindquarters, skin side up, indirectly (unlit side), covered, 25 minutes. Rotate hindquarters to evenly cook, and grill until an instant read thermometer inserted in the thickest part registers 175°, 20 minutes more.  If cooking on charcoal, use medium heat and rotate to the side when done. 

Serves:  4

Source:  cuisine recipes.com

Caribbean Black Beans

Ingredients:

  • 1 1⁄2 medium sweet onions, chopped
  • 3 garlic cloves, chopped fine
  • 2 Tab olive oil
  • 1 Tab fresh grated ginger
  • 1 tsp fresh thyme or 1⁄2 tsp dried thyme
  • 1⁄2 tsp ground allspice
  • 4 1⁄2 c drained cooked black beans or 3 (16 ounce) cans black beans
  • 3⁄4 c orange juice
  • salt & freshly ground black pepper
 Directions:
  1. Sauté the onions and garlic in olive oil until barely soft.
  2. Add the spices and sauté until very soft.
  3. Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
  4. Mash a few of the beans with a fork or the back of a spoon.
  5. Add salt and pepper to taste.
  6. Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

Servings: 5 cups

Source:  Food.com  Recipe by CheCheCherie