05 May

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May 1, 2011

Asian-Style Shrimp Salad

Posted by HI Cookery under 05 May | Tags: , , , , , |
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Asian-Style Shrimp Salad with

Sesame Seed Vinaigrette

Asian Shrimp Salad

May: National Salad Month

Whenever they got Fridays off from work, Islander and her Daddy would walk to the neighborhood open market in the morning and buy fresh shrimp and Hawaii homegrown greens. Combining these ingredients into a salad made for a nice light lunch together that afternoon.

For National Salad Month, we have posted one of our old favorite salad recipes: an Asian-style shrimp salad that is tossed with a sesame seed vinaigrette and topped with crispy won ton strips.

Recipe

For the salad

  • Lettuce, spinach or other leafy greens (equivalent of 3-4 individual salad servings)
  • Sliced tomatoes, onions, carrots or other complementary colored vegetables
  • Crispy won ton strips (we used Hawaii Candy brand)
  • 1 tablespoon of butter
  • 12+ raw shrimps, shelled and deveined

For the dressing

(Dressing adapted from Hawaii Candy)

  • ½ teaspoon salt
  • dash of ground black pepper
  • 2 tablespoons red wine or balsamic vinegar
  • ¼ cup vegetable oil
  • 2 tablespoons sugar (we used C&H brand, granulated white)
  • 1 tablespoon minced parsley
  • 1 tablespoon toasted sesame seeds

Directions

In a large bowl, mix the leafy greens and the vegetables.  Set aside. Make the dressing by combining all the ingredients in a shaker. Pour into the salad and toss well. Serve in individual salad plates.

Asian Shrimp Salad

Melt the butter in a small pan. Add the shrimps and saute until the color turns pink. Do not overcook. Drain on paper towels. Top the salad with cooked shrimps. Sprinkle with crispy won ton strips.

Asian Shrimp Salad

Notes

  • May 10 is National Shrimp Day and our Asian-style shrimp salad would be sensational to serve then, too!
 

May 1, 2011

Scotch Eggs

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Scotch Eggs

Scotch Eggs

May: National Egg Month

Scottish festivals are fun! We enjoy watching the parade performances of the bagpipe and drum corps; meeting Highlander’s possible long-lost (royal?) relatives at the clan tents; looking at the lovely lightfooted lassies dance the fling; being amused with the athletes overturning a tree trunk at the caber toss tournament; petting the terriers, collies, deerhounds and sheepdogs; wondering what the Scotsmen are wearing underneath their kilts; and eating a variety of Scottish foods (except haggis, a traditional organ dish cooked in the sheep’s stomach). We usually graze on meat pies, sausage rolls, shortbread cookies and Scotch eggs.  For National Egg Month, we feature the latter for our blog recipe post. Our home-cooked Scotch eggs taste just like those at the Scottish festivals, and they are “eggs-cellent” as a quick breakfast, hearty snack or savory side dish!

Recipe

(Adapted from The Book of Afternoon Tea by Lesley Mackley)

Ingredients

  • 6 small hard boiled eggs, shelled
  • ½ pound ground pork sausage
  • salt and pepper to taste
  • ½ cup flour
  • 1 egg, beaten
  • 1 cup bread crumbs
  • oil for frying

Directions

Boil, cool and shell the eggs. Season the ground pork sausage with salt and pepper then divide into six patties. Prepare an “assembly line” work station with three mixing bowls—one for the flour, another one for the beaten egg and the last one for bread crumbs. Dust the hard boiled eggs in flour before covering them with the ground pork sausage.

Scotch Eggs

Mold the ground pork sausage around the eggs, sealing the seams well. Dredge each of them in flour.

Scotch Eggs

Next, dip the meat-covered eggs in the beaten egg.  Finally, cover the entire egg with bread crumbs.

Scotch Eggs

Deep fry the eggs in hot oil for 5-10 minutes. The outer covering may turn brown, but make sure that the sausage meat is cooked through. Drain the eggs on paper towels. Slice in half or in wedge quarters. Serve with hot mustard, ketchup, gravy, ranch dressing or hot sauce (optional).

Scotch Eggs

 

May 1, 2011

Hawaiian BBQ Chicken

Posted by HI Cookery under 05 May | Tags: , , , |
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Hawaiian BBQ Chicken

Hawaiian BBQ Chicken

May: National Barbecue Month

Although we live in Texas and appreciate eating the smoky, saucy Southwestern-style barbecue ribs and briskets, Islander is understandably partial to the teriyaki-types of meats that her Daddy cooks for the ‘ohana (family). Hawaiian barbecue chicken is marinated with a soy sauce mix that is sweetened with sugar (Daddy also stirs in pineapple juice) and seasoned with ginger and garlic, then it is grilled over hot coals or on a hibachi.  Hawaiian barbecue chicken and also beef and seafood are so popular as a plate lunch item in local diners and drive-ins that many of these island-inspired restaurants, especially on the mainland, have “barbecue” or “grill” in its name.  For National Barbecue Month, we have changed our blog name to HI BBQ posted Daddy’s special marinade recipe for Hawaiian barbecue chicken. Aloha!

Recipe

(Adapted from Daddy)

  • 2-3 pounds chicken thighs, boneless and skinless
  • ½ cup soy sauce (we used Aloha Shoyu grand, low sodium)
  • 1 small (8 ounces) can of pineapple rings (we used Dole brand)
  • ½ cup sugar (we used C&H brand, granulated white)
  • 1 clove garlic, minced
  • 1 2-inch piece of ginger, grated
  • 2 teaspoons oil (we used Oils of Aloha brand macadamia nut oil)
  • 1-2 stalks green onions, sliced
  • 1-2 tablespoons of sesame seeds

Directions

In a large container with a lid, make the marinade by mixing the soy sauce with the juice from the canned pineapple. Sprinkle in the sugar. Mix in the garlic, ginger and oil.

Hawaiian BBQ Chicken

Soak the chicken in the marinade. Top with the pineapple rings. Scatter the green onions and sesame seeds over everything. Cover and refrigerate for several hours or overnight. Barbecue over hot coals or grill the chicken, basting frequently with the marinade. Garnish with grilled pineapple rings or green onions (optional).

Hawaiian BBQ Chicken

Notes

  • Mahalo nui loa (thank you very much) to Daddy for his ‘ono (delicious) marinade recipe and to Auntie Maria B. for the macadamia nut oil.
  • Plate lunches in Hawaii include a meat or seafood entrée, scoops of rice and a side of macaroni salad.
 

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