12 December

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December 21, 2011

Teriyaki Sliders

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Teriyaki Sliders

Teriyaki Sliders

December 21: National Hamburger Day

‘Tis the season for…tailgating? In Hawaii, where the “winter” weather is warm, football fans gather for game day grilling between late December until January. Before statehood in 1959, locals and tourists would tailgate at the old Honolulu Stadium or War Memorial Stadium and now at the Aloha Stadium.

Football games were played at the Poi Bowl (1936-1939), Pineapple Bowl (1940-1952), Hula Bowl (1947-2008), Aloha Bowl (1982-2000), Oahu Bowl (1998-2008) and Hawaii Bowl (2002-current). The Pro Bowl took place in Hawaii (1980-2009) but was played in Florida for the first time in 2010. In 2011, the Pro Bowl returned to Hawaii and people want it to stay at the Aloha Stadium (it is scheduled for 2012).

We know some of our friends back in Hawaii who like to grill teriyaki burgers when tailgating at the Pro Bowl. Highlander just watches the game on television on the mainland. But we still make festive football food at home, such as mini hamburgers with a sweet soy sauce. Teriyaki sliders are terrific for tailgating, super when watching bowl games and perfect for observing National Hamburger Day!

Recipe

(Adapted from Flavors of Paradise Cookbook by the Pearl City Community Church)

For the teriyaki sliders

  • ½ pound ground beef
  • ¼ cup onions, chopped
  • ¼ teaspoon salt
  • ½ cup bread crumbs
  • 1 egg
  • 1 tablespoon ketchup
  • 2 tablespoons soy sauce (we used Aloha Shoyu brand)
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 half-inch piece ginger, grated
  • mini burger buns (we used King’s brand Hawaiian sweet rolls)

Directions

In a large mixing bowl, crumble the ground beef with the onions. Season with the salt. Mix in the bread crumbs. Bind with the egg. Add the ketchup.

Teriyaki Sliders

Mix in the soy sauce, sugar and garlic. Grate the ginger and add it to the ground beef. Shape into small patties. Grill or fry until cooked through. Yield: 8 patties per half pound of ground beef.

Teriyaki Sliders

For the teriyaki sauce

  • 1/3 cup honey (we used Big Island Bees brand macadamia nut blossom flavor)
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger

Directions

In a small saucepan, combine the honey, soy sauce and sherry. Season with garlic powder and ground ginger. Boil until slightly thickened. Remove from heat and cool to room temperature.

Teriyaki Sliders

Assemble the teriyaki sliders. Slice the buns/rolls in half. Place a patty on the bottom half of the bun/roll. Pour a little teriyaki sauce on top. Cover with the other half of the bun/roll. Serve immediately.

Teriyaki Sliders

Notes

  • For tailgating, prepare the patties ahead of time and keep in a cooler between sheets of wax paper. Slice the buns and keep in its bag. Make the teriyaki sauce and put into a squeeze bottle for easy pouring. Grill the burgers and assemble on site.
  • Teriyaki sliders may be made without the sauce. Garnish the patties with lettuce, tomatoes, onions and other condiments of choice.
  • Supersize the petite patties and make them bigger to fit regular hamburger buns instead of rolls.
  • Mahalo (thanks) to Mary Ann B. for the cookbook featuring the recipe for teriyaki burgers which we adapted into sliders.
 

December 20, 2011

Sangria

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Sangria

Sangria

December 20: National Sangria Day

At a Spanish restaurant near our former New Jersey home, we tried a classic cocktail called Sangria for the first time. Islander got giddy but liked the libation’s fruity flavors because it tasted like a tropical fruit punch. Since then, we have sipped Sangria at other Spanish and Latin American restaurants but they were a bit too boozy. So when we make Sangria at home for a small crowd, we adjust the alcohol content that is mixed with the red wine. Whether serving Sangria from a pitcher or punch bowl, this Spanish drink adds a fiesta flair to a social gathering or holiday party. Olé for National Sangria Day!

Recipe

(Adapted from AllRecipes.com)

Ingredients

  • 1 orange, sliced thinly
  • 1 lime
  • 1 lemon
  • 1 – 1 ½ cups rum
  • ½ cup sugar
  • 1 cup orange juice
  • 1 (750 milliliter) bottle dry red wine [we used Sangre de Toro (“bull’s blood”) brand Spanish red wine]

Directions

Prepare the citrus fruits by slicing them thinly. In a large glass bowl or pitcher, place the fruits and pour rum over them to soak. Sprinkle the sugar and mix well. Refrigerate for at least two hours to allow the flavors to mingle.

Sangria

Before serving, crush the fruit lightly with a spoon. Pour in the orange juice and red wine. Mix well. Sample and adjust the sweetness with sugar to taste. Serve in wine glasses with the fruit.

Sangria

Notes

  • Sangria is derived from the Spanish word, sangre, which means blood, because the beverage gets its color from red wine. If white wine is used in the recipe, the drink is labeled specifically as White Sangria (sangria blanca). In Argentina and Uruguay, the latter is called Clerico instead of Sangria.
  • This sangria recipe may be modified to one’s personal tastes. Other fruit, such as apples and strawberries, may be added. Brandy, seltzer or lemon-lime soda may be substituted for the rum. The amount of sugar may be adjusted (more or less). And a mix of orange liqueur (Grand Marnier or Triple Sec) may be used with the orange juice.
  • Muchas gracias (thank you very much) to Lisa L. for the castanets in the photo above. She bought us some Spanish souvenirs when she went to Málaga on holiday.
 

December 16, 2011

Chocolate-Covered Macadamia Nuts

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Chocolate-Covered

Macadamia Nuts

Chocolate-Covered Macadamia Nuts

December 16: National Chocolate-Covered Anything Day

Islander and her family would send boxes of chocolate-covered macadamia nuts to friends on the mainland as gifts for Christmas or on special occasions. Now that Islander herself is a Hawaii expatriate, she receives care packages of chocolate-covered macadamia nuts from family and friends back in the islands. Ah, many  happy returns!

When the “provisions” run out and she gets a craving for them, she would make her own chocolate-covered macadamia nuts. They are easy to prepare for parties and are great to give as gifts during the holidays as well.

Remember, it is “better to give than to receive (Acts 20:35).” Chocolate-covered macadamia nuts will satisfy everyone’s sweet tooth with a touch of aloha (in fact, Hawaiian Host brand’s tag line for its treats is “Hawaii’s Gift to the World”). Make chocolate-covered macadamia nuts during this gift-giving season and on National Chocolate-Covered Anything Day.

Recipe

Ingredients

  • chocolate bar or candy melts/wafers (we used Hershey’s brand milk chocolate bar 4.4 ounces)
  • macadamia nuts, roasted and unsalted (whole and halves) (we recommend Mauna Loa brand)

Directions

Break the chocolate bar into small pieces. Melt in the microwave at 30 second intervals until slightly liquified. Stir until smooth. Line a mini muffin pan with paper baking cups. Spoon a little bit of the melted chocolate on the bottom of the cups, about ¼ inch thick. Refrigerate for about five minutes to set the chocolate but do not let it solidify.

Chocolate-Covered Macadamia Nuts

Place nuts in the center of each. Pour the remaining melted chocolate over the nuts. Refrigerate until solid. Remove from the muffin pan. Serve at room temperature.

Chocolate-Covered Macadamia Nuts

We also decorated each chocolate-covered macadamia nut cups with a holly-and-berries motif for the holiday season. Squeeze a small dot of red tube icing (we used Wilton brand red gel) on top of the chocolate. Position three red nonpareils (berries) on the icing (we used CK Products brand 4 millimeter size sugar pearls). Pipe out the holly leaves with green tube icing (we used Wilton brand Kelly Green color and leaf tip #352). Refrigerate to set. Place them in pretty boxes or decorative tins for gift-giving or set them on a platter for serving at socials.

Chocolate-Covered Macadamia Nuts

Notes

  • One 4.4-ounce milk chocolate Hershey’s candy bar yields six mini-muffin sized chocolate-covered macadamia nut portions. Other brands of chocolate or candy melts/wafers may be used.
  • Dark chocolate and salted macadamia nuts may be substituted in this recipe.
  • The brands we buy for boxed chocolate-covered macadamia nuts are the more popular Hawaiian Host and Mauna Loa. Other brands include Island Princess, Big Island Candies and Hawaiian Sun.
  • Search our blog for more macadamia nut recipes. And check out our other chocolate recipes as well.
 

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