I have never really pondered Hawaiian food, so when Suzanne decided to use this as her August cooking club theme I was stumped. It seems to include many fruits and veg that are native to the island, obviously, while bringing in American and Asian influences - with a bit of Spam on the side. The menu turned out to be quite flavourful even though we only had four members attending that night.
2 oz. light rum
1 oz. Triple sec orange liquor
1 tbsp. Orgest almond liquor or almond flavored syrup (I used Amaretto)
1 tbsp. Grenadine
1 tbsp. lime juice
1 dash 151prf. rum or dark rum (optional)
(and I added Guava juice)
Shake ingredients (except the dark rum) and strain into a large glass about 1/3 full with crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. Top with a dash of dark rum for that reddish color, or for sure inebriation 151 proof rum. Put an orchid in each drink for the full Hawaiian effect.
1 1/2 oz vodka (I used way more than this!)
4 oz pineapple juice
1 oz cream of coconut
1 slice pineapple
Blend vodka, pineapple juice, and cream of coconut with one cup of ice in an electric blender at a high speed. Pour into a wineglass, decorate with the slice of pineapple and the cherry, and serve.
MASHED SWEET POTATOES WITH COCONUT MILK
1. 3 medium sweet potatoes
2. 3/4 cup "lite" coconut milk
3. 1 tablespoon minced fresh ginger
4. 1/2 teaspoon salt
1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
Yield: 4 servings
MACADAMIA NUT CRUSTED COCONUT SHRIMP (I made Salmon strips instead of shrimp)
1/4 cup all-purpose flour 1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings