Simple Evening Luau

This weekend we had some friends over and we decided to not just have the standard BBQ.  While we didn't go all out with decorations - we created a really fun Luau experience with some simple decorations and a focus on delicious food!  Whenever our family takes a trip to Hawaii, we always try to schedule a Luau - I think it puts you in the mood to really feel like you are in Hawaii!  The first things that come to mind when I think of authentic Luau's are Kalua Pork and Maitais!





Appetizers

Since Appetizers aren't the center of a Luau, keep them simple and play off Hawaiian/Island types of foods.

Grilled pineapple and Shrimp Skewers

20-25 large raw, uncooked, deveined shrimp
Kosher Salt
1 cup fresh cilantro
2 cloves minced garlic
Fresh Pineapple

Peel the shrimp and mix with about 2 tablespoons kosher salt.  Refrigerate for about 1 hour.  Rinse thoroughly.  Chop cilantro very fine, mix with rinsed shrimp and garlic. Marinate an additional 1-3 hours.  Cut fresh pineapple into large chunks.  Alternate shrimp and pineapple on skewers. Grill for 5-8 minutes on a hot grill.

Grilled pineapple and Shrimp Skewers

Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint leaves, hand-torn
Directions
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.

In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.

Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.

Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.

Main Course

Kalau Pork - Recipe

I make pulled pork often. When I tried this recipe, my husband told me actually thought this was better than our standard pulled pork that he has always raved about. It was one of the easiest recipes I have ever made! 

Teriyaki Chicken & Veggie Skewers

Our friends brought this and it was delicious!  We skewered the veggies all together and the meat all together to make cooking times more consistent.  You can use any veggies for this but some of our favorites were red onions, mushrooms and tomatoes.  The recipe for the marinade:

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds

Marinate the chicken for 6-8 hours, skewer and grill!  Make sure to make enough marinade to baste the chicken and veggies while grilling.

Dessert

Pineapple Upside Down Cake

Light and so easy - this is a classic.  I found this recipe from good ole Betty Crocker and it turned out great and took no time at all!

And finally, most important of all - the Mai Tais!  My favorite recipe:

• 
  1 fluid ounce dark rum
  1 fluid ounce amaretto 
  3 fluid ounces orange juice
  3 fluid ounces pineapple juice
  1 dash grenadine
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  
  
  

  
  

• 
  

Planning for a Special Wedding Shower!

My Mom is giving a wedding shower for a very special bride-to-be (she's marrying my brother so how could she be anything else?!)!  The shower isn't for a few more weeks but I am laying out the details so we are ready on the big day!  This is more a vision than a reality - I'll follow up after the shower with actual pictures.

The shower is going to be in San Diego so we should have beautiful weather and are planning an outside garden-themed shower.  Aerin also loves cupcakes (if she isn't sick of them yet!) so we are integrating them into the theme to make it more personal.

The Invitations

I found these invitations on Amazon from Wilton.  Wilton's site provides a template making it super easy to personalize these.  My daughter had a great time adding the little tulle and bow - very easy and they turned out really cute.


























So excited about this cake!  I've found cupcake cakes (when they can be arranged in easy shapes like this) to be so cute and easy!

Then, we are going to use these cupcake pots for the tables! The pots will be in greens and pinks to add more color.

I think it's not a party with flowers - and I am a sucker for hydrangeas, even though I have never been able to keep one alive for more than a few weeks.  I think the pinks and greens will help to add a little color.













Admittedly, I am obsessed with candy bars.  There will be a few kids at the shower, but let's be honest, what adult doesn't like a little sweetness?  I bought a bunch of great candy containers at save-on-crafts.com, the best place to buy party and entertaining essentials (and maybe not so essentials!)

For the tables I am envisioning green tablecloths, clear plates, pink napkins wrapped with flowers and silver napkin rings. I'll intermingle green and pink glasses to pull it all together.  I don't have any pictures of a complete table - but here are some inspirations.  A few years ago I bought a ton of chair covers, best investment ever. I use them all the time. Topped off with a either a pink, green or burlap bow, I think that it really completes the look.

Will replace flowers with cupcake flower pots
and flowers above.

Will use pink napkins and add some silver accents
to the napkin rings.

I am going to try my hand at making some table runners or placemats - most know my patience runs thin...so we'll see how they turn out! May need to turn to the professionals - Annie help!

Finally, my daughter is going to make some cute little favors - sugar scrubs with garden scents (jasmine, citrus).

Can't wait for a great party - pictures from the real thing and with the menu coming soon!

Birthday Celebration - Mediterranean Style

I am lucky enough to have a group of very special friends. We started having monthly girls nights 12 years ago and I still look forward to them!  One of the "girls" had a birthday recently, a great excuse for a celebration!  Happy Birthday, Sandra! I hope your birthday was as wonderful as you are!

The Decor

You can't go wrong with beautiful colors of the Mediterranean coast. With lots of white and a mixture of blues, plus candles, shells and sand - the tablescape was one of my favorites!

To top it off my friends talented daughter made origami sail boats!

The Menu

The Mediterranean Theme Menu was (see recipes below)

Drinks
White Sangria
Wine

Appetizers
Greek Dip with Pita Chips
Assorted Cheeses and Meats

Salads
Orzo Salad
Salad with Greek Dressing

Side Dishes
Roasted Fingerling Potatoes

Main Course
Flank Steak with Mediterranean Spices

Dessert
Yum! Nothing Bundt Chocolate and Lemon Cakes

White Sangria

4 (750 milliliter) bottlesmoscato wine

4 (12 fluid ounce) cans or bottles lemon-lime soda (such as Sprite®)

1 cup brandy

1 cup peach schnapps

2 fresh peaches, pitted and sliced

1 (16 ounce) package fresh strawberries, sliced

2 mangos - peeled, seeded, and sliced

1/2 fresh pineapple - peeled, cored, and cut into chunks

1 (6 ounce) container fresh raspberries

Mix together and let sit.

Greek Dip

1 package Italian Dressing

1 16 oz cream cheese

1 8oz Hummus

2 tomatoes diced

1 cucumber diced

1/2 jar Kalamata olives sliced in half

3-4 green onions diced

Feta cheese

Pita chips

Mix together the Italian dressing and cream cheese.  In a serving dish, layer the cream cheese mixture, Hummus, tomatoes, cucumber, onion and olives.  Top with Feta. Serve with pita chips.

Orzo Salad

1 1/2 cups uncooked orzo pasta

2 (6 ounce) cans marinated artichoke hearts

1 tomato, seeded and chopped

1 cucumber, seeded and chopped

1 red onion, chopped

1 cup crumbled feta cheese

1 (2 ounce) can black olives, drained

1/4 cup chopped fresh parsley

1 tablespoon lemon juice

1/2 teaspoon dried oregano

1/2 teaspoon lemon pepper

Fingerling Potatoes

Cover fingerling potatoes with olive oil and ranch dressing mix.  Cook for 1 hour or until cooked.

Flank Steak

Marinate the steak for 12-24 hours in the following:

Olive Oil

Oregano

Garlic

Herbs de Provence

Kosher Salt

When ready to cook, remove from marinade and cook until your desired doneness.

It's Mexican Night!

Let's be honest - Mexican night is about the Margaritas and the Guacamole. Get those two right and everything else falls in line!  Here are some inspirations for fun cuisine and fun decor - think color! I Love the little Jose Cuervo napkin holders!

Some fun color and easy to replicate with candles, napkins and sombreros!

Now for the menu - did I mention guacamole?

Guacamole

8 ripe avocados
1 medium tomato
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon salt

Mix all together and serve with fresh tortilla chips.  Make sure to save some for the main course though!

Margaritas

What is a good Mexican meal without great margaritas, made with great tequila!

2 oz 100% de agave tequila 
3/4 oz LEMON juice 
1/4 oz lime juice 
1/2 oz agave nectar 
1/2 oz triple sec

Shake over ice, serve in salted margarita glass.  I also like to top with a little Grand Marnier!

The Menu

There are so many great mexican dishes - but here are some that I love!

Carnitas  

• 
  1/4 cup vegetable oil
  4 lbs pork shoulder cut into several large pieces
  3 tbs kosher salt
  1 onion chopped
  1 clove garlic crushed
  3 tbs lime juice
  1 tbs chili powder
  1/2 tsp dried oregano
  4 cans chicken broth
  Cilantro for garnish
  Cojita cheese Preheat an oven to 400 degrees F (200 degrees C).

1. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
2. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
3. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Spanish Rice

2 tbs oil

2 tbs chopped onion

1 1/2 cups uncooked white rice

2 cups chicken broth

1 cup chunky salsa

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Black Beans

2 cups dry black beans, soaked overnight

1 tbs cumin

1 tbs dried oregano

1/2 cup white cooking wine

1/4 cup distilled white vinegar

1 green bell pepper

1 onion, chopped

2 bay leaves

1 tbs salt

1/4 cup olive oil

1/2 cup cooking wine

1. In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Boil until beans are tender, about 1 hour. Add water as necessary so that the beans don't dry out or scorch.
2. When beans are cooked, stir in wine, vinegar and oil.

If you are looking for authentic tortillas make sure to get some fresh corn tortillas. However, Mama's tortillas have quickly become some family favorites - available at all the grocery stores!

Indian Cuisine

It's always OK to have decorate and create an inspired menu - just because. A few weeks ago, some very close friends stayed with us before they left for a four week trip...to end up at their new home - over 2,000 miles away.  To have some fun with the week that they left we had a cuisine inspired from a different part of the world each night. I didn't decorate each night - but there are so many ideas out there so I decided to include them, just in case you want to go all out.

Check out the other nights for some fun ideas:
Mexican Night
Greek Night
Italian Night

Asian Cuisines

I love so many kinds of food - Indian, Singaporean, Chinese, Japanese...you name it. Surprisingly, I have made my kids lovers too - which makes it very easy.  Admittedly, I combine Asian Cuisines...but it makes for a great meal!

I love this tablescape idea with all the beautiful and rich colors - so easily reproduced with all of the abundant flowers available to us locally.

Vases and table linens available at save-on-crafts.com.

Now for the menu. I probably make this vegetable curry at least once a week now...I tame the spice level for the kids and they LOVE it!

Shrimp Curry

2  13.5 oz cans of coconut milk (about 3 1/4 cups)
1/4 cup yellow curry (I have also used green curry and it works great!)
1 cup chicken broth
1 carrot - sliced into rounds
1 small red bell pepper, chopped into 1/4 inch pieces
1 small onion chopped
1 15 oz can of baby corn, drained
5 springs of basil (Thai basil if you can find it)
1 Thai chili (omit if you have kids that don't like spice)
1 1/2 tbs fish sauce
4 oz snap peas
1/4 cup fresh cilantro
1 lb medium shrimp, peeled and deveined

1. In large saucepan, bring the coconut milk and curry paste to a boil over the medium-high heat. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, and fish sauce. bring the mixture to a simmar over mid-lo heat. Cover the pan and cook until the vegetables are tender, about 20 min.

2. Add the shrimp and snap peas.  Add basil and cilantro and then serve over rice.

Singaporean Garlic Noodles

If you are ever in the Bay Area - I recommend Straits - and make sure to order the Garlic Noodles. I've tried to recreate them, there is nothing like having them along with some Roti Prata! I tend to cut back a little on the pepper for kids, but these are always a hit!

• 2 lb egg noodles
• 2 1/2 tbsp butter
• 4 tbsp garlic
• 4 tomatoes cut into quarters
• 2 stems basil (Thai or regular)
• 1/2 lb Shitake mushrooms, sliced
• 1/4 cp oyster or soy sauce
• 3 tbsp sugar
• 2 1/2 tbsp black pepper
• 1 cp bean sprouts (optional)
• Boil egg noodles in hot water for 10 minutes, until tender. I also like to experiment with other fun noodle types. Strain and set aside. Heat up a wok or medium-sized skillet. When warm (2-3 minutes), add butter, followed by garlic, tomatoes, basil, mushrooms, and strained noodles. Saute for 3 minutes, stirring regularly. Add oyster sauce or soy sauce to pan and toss with noodles until fully blended. Sprinkle black pepper and sugar, tossing well.