Tropical Cocktails

Mai Tai
1 ounce (2 tablespoons) dark rum
1 ounce (2 tablespoons) amber rum
1 ounce (2 tablespoons) orange juice
1 tablespoon fresh lime juice
1 teaspoon almond syrup or 1 drop almond extract
1 teaspoon superfine granulated sugar
1 dash grenadine
Garnish: an orange slice

Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.

Zombie
1 ounce (2 tablespoons) white rum
½ ounce (1 tablespoon) crème de Noyeaux or 1 drop almond extract
1 ½ ounces (3 tablespoons) sweet & sour mix
½ ounce (1 tablespoon) orange juice
½ ounce (1 tablespoon) 151 proof rum
Garnish:  maraschino cherry

Shake all ingredients (except 151 proof rum) in a cocktail shaker filled with ice and strain into a tall glass over ice cubes.  Float 151 proof rum on top, and garnish.

Blue Hawaiian
1 ounce (2 tablespoons) white rum
½ ounce (1 tablespoon) Blue Curacao
1 ounce (2 tablespoons) pineapple juice
1 ounce (2 tablespoons) Coco Lopez cream of coconut
1 teaspoon superfine granulated sugar.

Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.

Hawaiian Recipes

Mixed Greens Salad with Pickled Ginger and Balsamic-Hoisin Vinaigrette - Serves 4

Pickled ginger is available in most supermarkets in the International foods aisle near the wasabi and sushi rice. 

Vinaigrette ingredients:
 2 tablespoons Dijon mustard
 2 tablespoons balsamic vinegar
 1 tablespoon rice vinegar
 6 tablespoons hoisin sauce
 1/2 teaspoon minced garlic
 1/2 teaspoon minced ginger
 2 teaspoons minced shallots
 1/2 cup peanut oil
 1/4 cup olive oil
 salt to taste

Mixed greens, washed and dried
Pickled ginger, blotted dry between paper towels and chopped roughly, to taste
Red bell pepper, julienned
Carrots, julienned
Snow peas or haricot vert (green beans), blanched in boiling water until crisp-tender, shocked in ice water to stop the cooking process and blotted dry
Macadamia nuts, crushed

To prepare the vinaigrette, in a blender combine the mustard, vinegars, hoisin, garlic, ginger, and shallots and puree until smooth.  With the machine running, drizzle in peanut and olive oils.  Season with salt.  Chill until needed.

To assemble salads:  Place greens and pickled ginger in a mixing bowl.  Drizzle with the dressing — do not overdo it with the dressing.  Divide greens among 4 chilled plates.  Top with bell pepper, carrots, snow peas, or haricot vert and sprinkle with crushed macadamia nuts.

Kalua Pig
Kalua pig is the most traditional of all luau dishes.  The traditional preparation involves a whole pig, building an underground oven, and 2-3 days with nothing pressing on your schedule.  We’ve found this method, adapted by Hawaiian Chef Alan Wong, to be an acceptable substitute.  Kalua pork is often served on its own, but we’ve included a recipe for quesadillas below.

2 banana leaves
6 pounds pork butt, cut into pieces about 2 inches thick
2 1/2 tablespoons kosher salt
2 tablespoons all-natural liquid smoke flavoring

Preheat oven to 500 degrees.  Lay a piece of aluminum foil measuring 9X11 inches on a flat work surface.  Place a banana leaf on top of the foil, and the pork on top of that.  Sprinkle with the salt and liquid smoke.  Place the remaining banana leaf on top.  Cover with additional foil and seal tightly.  Place the package in a large roasting pan, fill with 2 inches of water, and cover with an additional piece of foil to seal in the steam.

Cook for 30 minutes at 500 degrees, then lower the temperature to 350 and cook for 35 minutes per pound (about 3 1/2 hours), or until tender.  When cool, shred the meat using 2 forks.  Refrigerate for up to 5 days or freeze until needed.  Yield:  8 cups

Kalua Pork and Goat Cheese Quesadillas
1 tablespoon oil
1 cup sliced onions
16 6-inch flour tortillas
1/2 pound fresh goat cheese
1 tablespoon Asian sesame oil
Tomato salsa
In a skillet, heat the oil over high heat. Add onions and cook until caramelized, about 20 minutes.  Let cool.

Lay out 8 of the tortillas.  Spread a light coating of goat cheese on each.  Place about 1/4 cup of pork on each tortilla and divide the caramelized onion evenly among the tortillas.  Top each tortilla with a second tortilla and press together firmly.  Brush one side of the quesadillas with sesame oil.  Heat a nonstick pan over medium-high heat.  Place a quesadilla, oiled side down, in the pan.  Fry for 2-3 minutes until golden brown.  Brush the top tortilla with sesame oil and flip tortilla.  Fry for 1-2 minutes longer.  Serve with salsa.

Ginger-crusted Mahi Mahi with Miso Vinaigrette - Serves 4
Mahi mahi is the fish so nice, they named it twice.  This recipe will work well for almost any white, flaky fish, although the thickness of the fish may affect the cooking time.  The miso vinaigrette is wonderful on any grilled shrimp or chicken, and makes a terrific salad dressing as well.  Miso paste can be found in the refrigerated section of any local Asian market or health food store.  This recipe can be made with either white or brown miso. 

Miso Vinaigrette:
 1/2 cup rice wine vinegar
 1/4 cup chicken stock
 3 tablespoons miso paste
 3 tablespoons sugar
 2 egg yolks
 2 tablespoons peanut butter
 2 teaspoons minced fresh ginger
 1 teaspoon minced garlic
 1/2 teaspoon Sriracha or hot sauce, or to taste
 2 teaspoon Dijon mustard
 1 cup vegetable oil
 2 tablespoons dark sesame oil
 up to 1/2 cup water

Fish and veggies:
 1/4 cup peanut oil
 4 7-8-ounce mahi filet, skin off
 salt and pepper to taste
 1/2 cup ginger/scallion oil (recipe follows)
 1/2 cup panko bread crumbs (also called Japanese bread crumbs)
 fresh basil leaves
 2 teaspoons slivered scallions
 2 teaspoons black sesame seeds

To prepare the vinaigrette:  In a bowl combine 1/4 cup of the rice wine vinegar, chicken stock, miso, and sugar.  In a blender, combine the remaining 1/4 cup of rice wine vinegar, egg yolks, peanut butter, ginger, garlic, sriracha, and mustard and puree until smooth.  With the machine running, slowly add the vegetable oil and the sesame oil.  Add contents of the bowl and pulse until thoroughly combined.  Add water if the mixture is too thick.  Miso vinaigrette will keep in the refrigerator for up to two weeks.

To prepare fish:  In a sauté pan over high heat, heat the peanut oil until hot.  Season the mahi with salt and pepper.  When the oil is almost smoking, sear the mahi for 45 seconds to a minute on each side, or until golden brown.  Remove from heat and let cool.

When cool, top the mahi with the ginger/scallion oil, including the solids, and dust on one side with the panko.  Transfer to an ovenproof baking dish or roasting pan. Bake for 6 minutes, or until tender and cooked through. 

To serve, pour 1-2 tablespoons of the vinaigrette on each plate.  Place the mahi on top of the sauce and top with scallions.  Sprinkle the sesame seeds around the plate. 

Ginger/scallion oil:
 1/4 cup finely minced ginger
 1/4 cup minced scallions, green part only
 1/4 cup neutral oil, such as peanut, soybean, or canola
 1/4 teaspoon dark sesame oil

Place the ginger and scallions in a deep mixing bowl.  In a small saucepan, heat the neutral oil until very, very hot.  Slowly pour the hot oil over the ginger and scallions.  Add the sesame oil.  Season with salt.  Keep refrigerated.

Beth Flaherty has been the Chef/Owner of Coriander’s Fine Foods & Catering since 1999.  Coriander’s is located at 17011 Highway 17 North in Hampstead, North Carolina.  More information is available at www.corianderscatering.com.