06 June


Dry Martini

June 19: National Dry Martini Day

James Bond was very specific about how he wants a mixologist to make his martini. The fictitious but famous spy, 007, in Casino Royale (movie and book), instructed:

 “A dry martini. One. In a deep champagne goblet. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.”

What he described is a recipe for the Vesper martini, named in memory of Vesper Lynd, the woman he loved who was killed by the bad guys in the franchise. But for our blog, we are posting a recipe for a classic dry martini, which is stirred, not shaken. Also, unlike Bond’s beverage, the classic dry martini includes vermouth instead of vodka. As an ingredient he mentioned, Kina Lillet no longer exists but mixologists recommend Lillet Blanc while other bartenders add a splash of bitters.

Whether shaken or stirred, and whatever variation of ingredients are mixed for a dry martini, enjoy this classic cocktail on National Dry Martini Day. Cheers!

Recipe

 Ingredients

  • Ice
  • 3-4 ounces dry gin
  • ½ – 1 ounce dry vermouth OR vodka
  • splash of Lillet Blanc OR orange or Angostura bitters (optional)
  • lemon peel twist OR olive

Directions

Fill a shaker with ice. Add the gin and vermouth OR vodka. Stir briskly OR shake. Strain into a chilled martini glass. Garnish with a lemon peel twist OR olive.

 Notes

 

Cucumber-Lemon Cake

with Cucumber Vodka Icing

June 14: National Cucumber Day

With the summer season a few days away, we have been feeling the heat already in the Gulf Coast of Texas. To stay “Cool as a Cucumber,” this month’s theme of Islander’s local culinary book club, members were asked to share recipes using the vegetable as an ingredient. Some brought in cucumber tea sandwiches, many salads and even cucumber-infused drinks. Islander brought in a dessert—a cucumber-lemon cake with cucumber vodka icing (the original recipe used gin but she wanted to maximize the cucumber theme). The cake concept was a refreshing idea—a subtle taste of summer’s quintessential vegetable with a hint of sunny citrus iced with a sweet buttercream made with cucumber vodka to balance all the flavors. Cucumber-lemon cake with cucumber vodka icing is a delicate dessert that is perfect for National Cucumber Day.

Recipe

(Adapted from Veggie Desserts)

For the cucumber-lemon cake

  • Half a cucumber (about ¾ cups), pureed (see Notes)
  • Half a lemon, juiced and zested
  • 2/3 cup butter, softened
  • ¾ cup sugar, granulated white
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 ¾ cups flour
  • 2 teaspoons baking powder

Directions

Wash and dry the cucumber, leaving the clean skin on. Slice into thin cubes and puree in a blender.

Zest half a lemon and set aside the zest for the batter. Squeeze half the lemon juice into the pureed cucumber. In a mixing bowl, combine the zest with the butter and sugar.

Add the vanilla and the eggs. Beat until smooth. In a separate bowl, mix the flour with baking powder. Gradually add half of the dry ingredients to the butter mixture, alternating with half of the pureed cucumbers, and blend all ingredients until the batter is smooth.

Place in a lightly greased 8-inch round pan. Bake in a preheated oven at 325 degrees F for 35-40 minutes or until done. Remove from the oven and cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Prepare the cucumber vodka icing.

For the cucumber vodka icing and decorations

  • 2/3 cup butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons cucumber vodka
  • 1 lemon
  • cucumber slices

Directions

In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar. Thin to a spreadable consistency with cucumber vodka. Smear a little frosting on a cake board or plate to “glue” the cake on it.

Use a spatula to frost the top and sides of the cake. Use a star tip to add a shell border around the cake. Use a large round tip to pipe a dollop of icing in the middle of the cake.

Use a sharp paring knife to peel the rind of a lemon—start from one end of the fruit and, in a continuous but careful motion, pare in one direction until reaching the end of the fruit. Immediately roll up tightly the peel, fanning out the edges a little to form a rosette. Place the lemon rose on the center of the dollop of icing.

With the reserved cucumber from the cake recipe above, cut a portion of the vegetable in half lengthwise. Slice the first cut thinly but do not go all the way through the cucumber. The second slice should detach from the vegetable. Fan it out like a fishtail. Slice 8 of these cucumber decorations, dry with a paper towel and arrange on the cake, attaching the non-cut tip to the dollop of icing. Refrigerate the cake but bring it to room temperature before serving.

Notes

  • We used a seedless English cucumber for this recipe. If using regular cucumbers, cut the cucumber in half lengthwise and scrape out the seeds.
  • For non-alcoholic icing, use cucumber water or lemon juice to thin out the buttercream frosting to a spreadable consistency.
  • Search our blog for other cucumber recipes.

Homemade Rocky Road

Candy Bars

June 2: National Rocky Road Day

We have made homemade candy bars before. So we tried another popular one, Rocky Road, with a different chocolate mold. In the United States, Rocky Road is a combination of marshmallows and crunchy nuts and chocolate. In the United Kingdom, it is a combination of marshmallows, crushed cookies/biscuits and chocolate with a light dusting of powdered sugar on top. In Australia, Rocky Road is a combination of marshmallows, glace cherries, crunch nuts, dessicated coconut and chocolate. Whatever combination of ingredients used, Rocky Road is easy to make for a delicious dessert. So indulge on homemade Rocky Road candy bars on National Rocky Road Day!

Recipe

Ingredients

  • Chocolate chips or wafers (we used Ghirardelli dark chocolate melting wafers)
  • Nuts, dry roasted and unsalted, chopped (we used cashews, following the original Annabelle Candy Company’s recipe)
  • Mini marshmallows (see Notes)

Directions

Melt the chocolate in a bowl (in a microwave or over a double boiler), according to the directions on the package. Chop the cashews, reserving the nut pieces and discarding the “dust”. Set aside.

Spoon melted chocolate halfway in the mold, making sure to coat the sides with a thin layer. Let cool slightly so the chocolate will not melt the marshmallows. Sprinkle the chopped cashews and mini marshmallows over the slightly cooled chocolate. Fill the mold with chocolate. Refrigerate until the chocolate has set and is firm. Unmold onto paper towels. Serve at room temperature but still slightly cooled.

Notes

  • If mini marshmallows are not available, cut jumbo marshmallows into small pieces.
  • This blog post is dedicated to Father Tim E. who loves anything “Rocky Road”.
  • Check out more chocolate recipes on our blog from the Theme Menus.

 

Teriyaki Steak

teriyakisteak

June: National Steak Month

Islander’s Daddy served in Japan while he was in the U.S. Navy and liked to cook like the locals. As a chef on the ship, he cooked teriyaki steak and chicken for his fellow sailors. Likewise, while on shore duty, Daddy would occasionally grill teriyaki steak on his outdoor mini hibachi for the family’s Sunday supper. If there were any leftover meat, we would pack them for the next day’s lunch with a little rice for our very own bento boxes.

Teriyaki steak is terrific, especially during National Steak Month in June.

Recipe

(Adapted from Simply Recipes)

Ingredients

  • 1 ½ – 2 pound steak (flank or skirt; we used ribeye), around ½ inch thick
  • 1/3 cup mirin (sweet rice cooking wine)
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 1 tablespoon sugar, granulated white or brown
  • 1 tablespoon ginger, freshly grated
  • olive or canola oil
  • sesame seeds or chopped green onions (optional garnish)

Directions

In a large, shallow bowl, combine the mirin, sake, soy sauce and sugar.

teriyakisteaksteps1

Mix in the grated ginger. Marinate the steak in this mixture for at least an hour (overnight is better) in the refrigerator. Remove the steak from the marinade, letting the sauce drip back to the bowl. Set aside. Use the marinade to make the teriyaki sauce by placing it in a small pot. Boil it down until it is reduced by half and becomes a thin glaze. Strain out any ginger pieces (optional).

teriyakisteaksteps2

While heating up the grill, rub a little oil on the steak to prevent sticking to the grates. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce. When cooked, transfer the steak to a plate, cover it with foil to steam-lock the flavor while it is resting for 10 minutes. Uncover and slice the steak across the grain, slightly diagonal, in ¼-inch pieces. Arrange the slices on a serving platter or plate. Drizzle teriyaki sauce on top and sprinkle some sesame seeds or chopped green onions on top (optional).

teriyakisteaksteps3

Notes

  • This teriyaki steak may be pan fried with a little oil in a cast-iron or non-stick skillet. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce after turning each side over.
  • Anyone concerned about using the same sauce in which the steak was marinated can rest assured that any bacteria will be killed during the boiling down process.
  • Serve teriyaki steak with a bowl or hot steamed, sticky white rice. We recommended as a side dish teppanyaki-style zucchini, onions and yellow squash.
  • Search our blog for more Japanese recipes under Theme Menus.

 

Minion Milano Cookies

June 30: Movie Premiere of “”Despicable Me 3” (2017)

The Minions are back with more mayhem in the movie, “Despicable Me 3”, which premieres today. Those scene-stealing stars had their own eponymous movie a few years ago and we made Minion Twinkie cupcakes for the occasion (and for many parties and potlucks as well). This time, instead of Twinkies, we used Milano cookies to make a quick and easy despicably delightful dessert. Make Minion Milano cookies as a fun food to celebrate Gru’s crew of Minions and his family’s return in the third film of the “Despicable Me” franchise.

Recipe

Ingredients

  • Milano cookies
  • Blue confectioner’s coating, candy melts or white chocolate tinted blue
  • Black tube icing
  • Candy eyeballs

Directions

Line a baking sheet with waxed paper. Set aside. Unwrap the Milano cookies. Melt the blue confectioner’s coating in a deep bowl. Dip the end of a cookie halfway. Place on the prepared baking sheet. Continue dipping the rest of the cookies. Place in the refrigerator to allow the coating to harden. Remove from the refrigerator.

With a small round decorator’s tip, use the black icing tube to pipe in details of the Minions, such as the hair and eye pieces. Press a candy eyeball onto the black icing while still wet. Finish the mouth details. Vary the expressions of the Minions. Arrange cookies on a serving tray.

Notes

  • Minion Mayhem is a simulator ride attraction at Universal Studios in Florida and Hollywood. Japan is set to open one as well.
  • Make Minion Twinkie cupcakes to add to the Minion Milano cookies for a despicable dessert table.

miniondesserttable

Sunomomo

(Japanese Cucumber Salad)

June 14: National Cucumber Day

As the hot summer season starts soon, stay cool as a cucumber with a light Japanese-style salad called sunomomo. Many Asian countries have their own version of a vinegary cucumber side dish, like the Filipino suka pipino we made for National Vinegar Day on November 1. The ingredients have changed slightly by using the products from that particular country. This recipe has a little alcohol (mirin—a sweet rice wine—or sake—Japanese rice wine) added to it for a subtle sweetness in this side dish. Sunomomo tastes great with grilled meats (Japanese teriyaki steak, chicken and/or seafood are sensational for a summer BBQ) and on National Cucumber Day.

Recipe

(Adapted from Food.com)

 Ingredients

  • 1 large cucumber
  • 3 tablespoons rice vinegar
  • 1 tablespoon mirin or sake
  • 2 teaspoons sugar
  • 1 tablespoon water
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon crushed red pepper flakes
  • pinch of dried mint or dried parsley (optional)

Directions

Wash and peel the cucumber. Cut into thin slices. Set aside. In a large bowl, mix the rice wine vinegar with the mirin or sake.

Stir in the sugar, water, salt and red pepper flakes. Toss in the cucumber. Sprinkle dried mint or parsley. Cover, refrigerate and allow the flavors to set for at least half an hour.

Notes

  • Try our teriyaki sauce and baste some steak, chicken, shrimp and salmon when grilling or barbecuing meats.
  • Bake teriyaki chicken as an alternative to grilling/barbecuing. Serve with sunomomo.

Hawaiian Garlic Shrimp

June 8: World Oceans Day

Islander grew up on the south-central shore of Oahu. But sometimes she and her family went up to the North Shore for some reason or another. The drive was about an hour one way but the mauka and makai scenery was a nice distraction that made the trip seem shorter. While on the other side of the island, we would stop to eat at one of the many food trucks/lunch wagons that sold shrimp dishes (classic cocktail, sweet and spicy, lemon pepper, fried coconut and garlic butter flavors). They taste so ‘ono (delicious)!

While the North Shore shrimp trucks use fresh shrimp from the Kahuku farms, we use sustainable shrimp harvested from the world’s oceans to cook our mainland meals. When trying any of the seafood recipes posted on our blog, we encourage readers to use brands that practice ethical and sustainable fishing and farming methods (look for labels on the package).

Celebrate World Oceans Day with sustainable seafood and cook Hawaiian Garlic Shrimp. Aloha!

Recipe

(Adapted from I Love Hawaiian Food Recipes)

Ingredients

  • 12 jumbo shrimp, shelled and deveined, tails intact
  • 1 cup flour
  • 2 tablespoons paprika
  • 1/8 – ¼ teaspoon cayenne pepper
  • ½ stick butter
  • 12 cloves garlic, chopped
  • salt to taste
  • 2 tablespoon white wine
  • lemon wedges (optional garnish)

Directions

Rinse and pat dry the shrimp. In a pie plate, combine the flour, paprika and cayenne pepper. Dredge the shrimp in this mixture, shaking off the excess flour. In a large skillet, melt the butter over medium heat.

Saute the chopped garlic for about a minute. Then lay the shrimp on the bottom of the skillet. Sprinkle salt to taste and cook for about three minutes. Turn the shrimp over and cook for a few more minutes. Finish the dish with white wine, cook until slightly evaporated, the garlic has browned and the shrimp is reddish in color. Serve hot with scoops of white steamed rice garnished with lemon wedges.

Notes

  • Hawaiian Garlic Shrimp is a variation of our shrimp scampi. Search our blog for other seafood recipes.
  • After eating at the shrimp truck in the North Shore, we would head to Ted’s Bakery for dessert and have a slice of chocolate haupia pie. Try our copycat recipe here.
  • One of our favorite movies is Disney’s “Moana” (“Vaiana”), which means “ocean” is many Polynesian/South Pacific languages. It is fun to watch this film on World Oceans Day.
  • Islander’s hometown is ‘Ewa Beach. Her ‘ohana (family) would spend some Sunday afternoons at the nearby beach park, with a distant view of Honolulu and Diamond Head. While Daddy would grill something on the hibachi, she and her brother and Mommy would gather a little limu (seaweed) for a side salad to complete our supper menu.
  • Islander is partial to the Pacific as her home state of Hawaii is right in the middle of the ocean. She used to participate with her schools to do volunteer trash pickup in ‘Ewa Beach so the community’s park and shore would stay clean. Please keep ALL beaches beautiful by picking up your trash (especially plastic products) and pet waste! Protecting our oceans from land litter is one of the premises of World Oceans Day.

 

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