Sunday, September 8, 2013

How about a Luau from Florida

Ok leaving on a jet plane, except I'll know when I'll be back again.  But in the meantime as the stress of the daily grind leaves my body, the thoughts, or should I say the creative juices have begun to to creep back in. 


So I may not have flown to the farthest western region of the US (aka Hawaii).  I thought on the plane ride to the most southern point of New York (aka Florida).  I night come up with a treat, a backyard luau, that no matter where you are you can treat your family and friends to some of that aloha spirit.





Grilled Mahi Mahi with Tropical Fruit Salsa


3/4 cup Teriyaki sauce
2 Tbsp sherry,  rice wine or pineapple juice

2 garlic cloves
8- 6 oz  Mahi Mahi fillets

Salsa:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 Tbsp lime juice
1 Tbsp lemon juice
1/2 tsp crushed red pepper flakes


  1. In a large resealable plastic bag, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
  3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. 



Grilled Shrimp on Rosemary Skewers


8 fresh rosemary sprigs, approximately 6 inches long

1/2 cup orange marmalade
1/2 cup flaked coconut, chopped
1/4 tsp crushed red pepper flakes
1/4 tsp fresh rosemary, minced 
1-1/2 lbs large shrimp (raw), peeled and deveined

  1. Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; then set aside 1/4 cup for sauce.
  2. Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.


Kona Coffee Rubbed Ribeyes with 
Hawaiian Salt


4- 1 lb  Ribeye steaks 

2 Tbsp finely ground Kona Coffee (or what coffee you have on hand)
1 Tbsp brown sugar
2 tsp Hawaiian Pink or Kosher Salt
1 tsp smoked paprika
1/8 tsp cayenne pepper
Freshly ground black pepper
1-2 Tbsp olive oil


  1. Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl.
  2. Dry steaks and sprinkle 1 Tbsp of the coffee rub onto each side of the steaks. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes up to 4 hours.
  3. Remove steaks and bring to room temperature, about 15 minutes. Heat a BBQ grill to high for 10 minutes. Clean grill and with oil. Lower heat to medium high. 
  4. Lightly drizzle the steaks on both sides with the oil, place the steaks on the grill and bring the temperature down to medium high. Cook 5 minutes per side, turning the beef 90 degrees every 2 1/2 minutes for grill marks and to caramelize the rub crust. 
  5. Keep the lid closed until last 2-3 minutes after you have turned the steaks. When the steaks are cooked remove them from from the grill and let them rest for 5 minutes. Slice in 1/2 inch thick strips and serve.

Macadamia Nut Couscous 



1/4 cup onion(sweet like Maui or Vidalia), chopped
1 clove garlic, chopped
1 cup chicken broth
1 cup passion fruit juice 
1/2 cup orange marmalade
1 Tbsp Worcestershire sauce
1 Tbsp fresh ginger root, minced
Dash of cayenne pepper
1-10oz package couscous 
1 tsp orange peel, grated
1/2 cup macadamia nuts, chopped
1/2 cup dried cranberries 
3 Tbsp parsley, minced
3 scallions, sliced

1. In a large saucepan, sauté onion and garlic in oil for  two minutes or until tender.  Add the broth, juice, marmalade, Worcestershire sauce, ginger and cayenne.  Bring to a boil; stir in couscous and orange peel.  

2. Cover and remover from heat; let stand for 10 minutes.  Stir in the macadamia nuts, cranberries, parsley and shallots.