I’ve never loved candied yams with their cloyingly sweet topper of marshmallow goo. Given all of the glory on the Thanksgiving table, I’ve always felt that they sullied the experience. My husband would adamantly disagree, of course, given that the marshmallow travesty happens to be his favorite item at Thanksgiving. What to do other than craft him a recipe that might convince him that the candied yam business isn’t the be all end all of sweet potato majesty. Continue reading Whipped Sweet Potatoes with Grand Marnier Pecan Crumble
Truffled Mashed Potatoes
This recipe is the kind of trouble that you want to get into. It takes the comfort that is a warm bowl of fluffy mashed potatoes, keeps the butter and cream quotient high, but then flings it into the stratosphere or mischief with the addition of white truffle oil. Oh man, is this where it’s at.
For those that don’t keep a bottle of white truffle oil handy, go out and get some. You know that I am a fan of recipes to wow the unexpected dinner guest, and truffle oil is like a trusty friend that is there to turn a soup, canapé or side dish into something exotic and glorious. You don’t need a whole lot of the stuff to go a long way, and a few drops bring this earthy richness to a dish that is complex and worth savoring. Case in point with this dish – mashed potatoes go from being the foundation for pools of gravy to a star in their own right. And you have to admit, mashed potatoes have deserved a little glory all along, haven’t they? Continue reading Truffled Mashed Potatoes
Sweet Fregola Sarda Arancini with Spiced Blackberry Coulis
Sweet Sassy Molassy
I’m not going to lie – this recipe is a little banana cakes. But here’s the skinny. Marx Foods, fine food experts and foodie dream, held a contest to turn fregola sarda (a Sicilian treat similar to Israeli couscous) into *gasp* a dessert. So my brain got to working and did a lily pad leaping move from rice pudding to beignets to arancini to a coulis in lieu of marinara. Wait, what? Now factor in that I have to include star anise or saffron or vanilla bean. Or all three. Can it be done? Continue reading Sweet Fregola Sarda Arancini with Spiced Blackberry Coulis
Enchanted Tiki Room Cocktail Party Menu
Although this menu came together as a part of FoodBuzz’s 24×24 for November, it has long been in the works. For as long as I’ve known, I’ve always wanted to throw a tiki party full of old school flair – think the Enchanted Tiki Room at Disneyland or a trip to fabulous culinary relic Trader Vic’s. Or a favorite from back in the day, the local tiki restaurant in my hometown of Alexandria, Virginia – Honolulu Restaurant. One step into the door transported you to an island oasis where the hula girls were always shaking their hips and the flaming volcano drinks left you forgetting that it wasn’t Hawaii waiting for you right outside the heavy wooden doors. It was a magical place, and the memory even more so (it closed almost a decade ago).
As the weather brings gusty cold fronts and the fireplaces flicker on one by one, I couldn’t help but think that it was high time to get a little silly, a little sassy, and throw a kitschy tiki party. Rather than listen to the endless strains of “Baby It’s Cold Outside,” I wanted to belt some Mele Kalikimaka reminding me that just because Christmas is right around the corner, it didn’t mean that I couldn’t pretend that there were palm trees swaying outside. Well, actually, there are since I live in Arizona, but I digress. Continue reading Enchanted Tiki Room Cocktail Party Menu
Toffee Macadamia Nut Bars
I’ve always been partial to blondies, but these bars are just ridiculous. Adding buttery macadamia nuts and sweet toffee chips to the batter is luxe and a half. Top the whole thing off with salty coconut and I am in dream land. These little babies are sweet, sticky goodness with the most minimal amount of effort. You may want to bake two batches, because they go super fast. And then have me over to lift the extra bars off your hands. Continue reading Toffee Macadamia Nut Bars
Asian Cole Slaw
I first fell in love with this cole slaw after eating at California Pizza Kitchen – trying their chicken potstickers for the first time, I noticed that they came accompanied by an interesting looking cole slaw studded with scallions. One taste and I was hooked – the combination of sesame oil and peanut butter was a palate zinger. I had to learn to make it myself.
This recipe couldn’t be simpler – whisk a few ingredients together and toss with the cabbage and then let the tangle of goodness ruminate on its future awesomeness. Not that cole slaw can think, but if it could, I imagine that’s what it’d be doing. Thinking about how cool it is. Continue reading Asian Cole Slaw
Ginger Shrimp with Coconut Rice
Ketchup Worth Relishing
Anytime anyone says that the secret ingredient in a recipe is ketchup, you have the right to run away screaming. Not this time, though. The shrimp in this recipe are gloriously complex, with the perfect combination of ginger, Chinese Five Spice Powder, scallions and yes, ketchup. Don’t knock it till you try it. They should be called Glorious Ginger Shrimp.
As for the accompanying rice, this recipe is deceptively simple – replace plain water in the rice pot with unsweetened coconut water and cook as usual. Ok, not so deceptive, but the flavor is incredible, making this a nice addition to your next supper. It works particularly well for soaking up all of the lovely sauce from the aforementioned shrimp. Continue reading Ginger Shrimp with Coconut Rice
Kalua Pork
When I last went to Hawaii, I made it a personal goal to eat my weight in kalua pork. Yes, that sounds disgusting, but I don’t even care. The stuff is so ridiculously good that I find myself longing for it in an almost atavistic fashion when I am not around it. I’ve known it to be a treat partially due to the complicated preparation – a whole pig is wrapped in ti leaves and banana leaves and then submerged into an underground pit called an imu and covered with coals and/or lava rocks. Sure, I could do that in my back yard. In Arizona.
Back to the drawing board, and as I’m looking through my We The Women of Hawaii cookbook, lo and behold, a recipe for kalua pork. In the oven, no less. I can do this! Apparently, after a little more research, I come to find out that the legendary Sam Choy makes his kalua pork in the same way, using mesquite liquid smoke to replace the flavors imparted by the burning banana leaves of the imu. But how the heck am I going to mimic banana leaves in my home oven? Continue reading Kalua Pork
Sweet and Sour Spare Ribs
Ribs require a hefty dose of patience to get them right, right? In order to achieve fall-off-the-bone tenderness along with a lacquered barbecue crust, you need to give them time and a lot of TLC. Or do you?
These ribs are for the hungry and lazy – a troublesome combination that is often hard to please but will be bowled over by this ridiculously easy recipe. Parboil the ribs in a pressure cooker to cut down on the cooking time from hours to a mere 15 minutes. Paint with homemade glaze and broil for a few minutes for fresh off the grill goodness right from the kitchen and in a lot less time. Done and done. I’m not kidding. That’s really it.
Sweet and Sour Spare Ribs
1/4 c. of browning seasoning
3 tbs. of lemon juice
1/2 c. of apricot jam
2 tsp. of molasses
1/2 tsp. of dry mustard
2 tsp. of dark corn syrup
1/2 tsp. of ground ginger
2 tbs. of chili paste
1 garlic clove, minced
1 tbs. of soy sauce
4 drops of mesquite liquid smoke
1 onion, quartered
6 dried apricots
2 c. of chicken stock
3 lbs. of ribs
Mix the browning seasoning, lemon juice, apricot jam, molasses, dry mustard, corn syrup, ginger, chili paste, garlic, soy and liquid smoke. Add half of the marinade, onion, apricots and 2 c. of chicken stock to the pressure cooker. Top with the ribs (cut into thirds to fit in the cooker) and cook on high pressure for 15 minutes. Let pressure release naturally. Remove ribs to a rack set over a cookie sheet and let dry while you make the sauce. Add the remaining marinade to the pressure cooker and boil vigorously until reduced to a cup of liquid. Brush the ribs on both sides with the marinade. Turn the oven on broil and cook until lacquered and crisped. Let rest for 5 minutes before carving. Slice ribs into individual pieces and serve.
Kona Coffee Glazed Chicken Wings
Ever since The Daring Kitchen Challenge that had us cooking with tea, I’ve been enamored with the idea of utilizing coffee, tea and chai in savory recipes. When I came across a recipe for Mahogany Wings in the We The Women of Hawaii Cookbook, I thought that I could up the flavor quotient by including Kona coffee in the marinade. Boy was that a success.
The kona coffee in this recipe serves to glaze these wings into mahogany glory, while a bevy of sweet sauces such as hoisin, plum, honey and ciger vinegar round out the flavor profile. Simply cook the marinade, cool it, then bake the wings in the sauce and broil to finish, for some truly lip-smacking nibbles. The chicken absorbs all of the cooking liquid while roasting in the oven, and then the last few minutes manage to lacquer the skin into sticky, sweet majesty. Continue reading Kona Coffee Glazed Chicken Wings