Strawberry Margarita

Serves 4

• 1 Pound Fresh strawberries (If you only have frozen. Thaw and purée)

• 1 Cup Fresh Lime Juice

• 1/4 Cup Fresh Orange Juice

• 1/2 Cup Agave

• 1 Cup Tequila

• 1/2 Cup Cointreau

Place strawberries in a food processor and pulse until finely chopped. I’d you prefer a smooth margarita than purée.

Pour strawberries into a pitcher. Top with fresh lime and orange juice. Add tequila, Cointreau and then stir in agave.

Pour over ice. Optional to have a salted rim and garnish with a fresh strawberry and lime wheel. That’s it!

Lemon Drop Martini

• 2.5 oz vodka

• 3 Fresh Lemons

• 2 Tbsp sugar

• 2 fresh mint leaves

Place all in a shaker with ice and shake hard. Serve in a chilled martini glass. Optional to sugar rim and add a strawberry garnish to the rim for sweetness.

Where I live lemon trees and abundant and we have such beautiful Kula strawberries so this is the ideal Aloha Friday Cocktail 

Orange Dreamsicle Milkshake

Serves 2

• 2 Cups Vanilla Bean Ice Cream

• 3/4 Cup Whole Milk

• 3 Fresh Oranges

  • Zest and Peel of 1 Orange for Garnish

  • Juice of all 3 Oranges

• 1 Tbsp Pure Vanilla Extract

Whipped Cream, Zest and Peel for Garnish

Place Ice cream, milk, OJ & vanilla in Blender. Pulse till blended. Pour in chilled mason jars. Top with fresh whipped cream, zest and orange peel.

Optional Cointreau or Rum float...

This should happen before you top with the whipped cream

Meyer Lemon Honey Mustard Vinaigrette

• 1/2 Cup Honey

• 3 Tbsp Whole grain mustard

• 1 Tsp Granulated Garlic

• 1/2 Cup Red Wine Vinegar

• Juice of 2 Lemons

• 1.5 Cups EVOO

• Pinch of Salt

Whisk all ingredients together except olive oil. Once mixed slowly pour in oil and whisk to combine

Maui Onion Dip

4 Cups

2 Large Sweet Onions 

1/2 Stick Unsalted Butter

2 Tbsp EVOO

2 Cups Mayonnaise

1/2 Cup Sour Cream 

2 Tbsp Whole Grain Mustard 

1 Tbsp Chopped Garlic 

1 tsp Salt 

1.5 tsp Granulated Garlic 

1 Lemon Zest & Juice

1 Tbsp Italian Parsley

Reserve a small amount of caramelized onions and a Tbsp of chopped Italian parsley for garnish

Thinly sliced onions and sautéed with butter and olive oil on high heat for 2 minutes stirring. Then reduce to medium low for 20- 25 minutes until caramelized stirring throughout. Set aside to cool. 

Once cooled add onions to large mixing bowl. Add sour cream, mayo, whole grain mustard, garlic, salt, granulated garlic lemon zest and juice. Stir together. Top with reserved caramelized onions and chopped Italian parsley. 

Serve with potato chips and assorted vegetables. 

Chimichurri 

• 10 Cloves Garlic (Peeled)

• 1/2 Cup Red Wine Vinegar

• 1 tsp Granulated Garlic 

• 1 tsp Salt

• 2 Tbsp Whole Grain Mustard

• 1 Bunch Basil

• 1 Bunch Italian Parsley 

• 2 Bunches Cilantro

• Juice of 6 Lemons 

• 1.5-2 Cups EVOO 

In a food processor add garlic and pulse to combine. Add red wine vinegar. Pulse a few times. Next add the granulated garlic and salt. Next whole grain mustard.

Add the herb bunches but tear away the stem portions by twisting. Pulse each type of herb one by one adding EVOO to keep the mix moving. Add lemon juice and the remaining EVOO till combined. 

This will last up to 2 weeks easily in the fridge

About 4 Cups

Bikini Blonde BBQ sauce

1 Qt. Sauce

3 Tbsp Vegetable Oil

1 Maui Onion Diced

1/2 Can Bikini Blonde (The other half is to drink while you are making the sauce)

1 Cup Teriyaki Sauce

2 Tbsp Dijon Mustard

2 Tbsp Whole Grain Mustard

8 Dashes Worcestershire 

2 Tbsp Chopped Fresh Garlic

2 Cups Ketchup

1/2 Cup Dark Brown Sugar

Pour vegetable oil into a large sauce pan. Add Maui onions on high till they start to sizzle. Reduce heat to medium and sauté until tender. Add 1/2 can of Bikini Blonde and turn back to high heat and bring to a boil. Stir constantly while sipping on the other half of the beer. Stir in teriyaki, Dijon, whole grain mustard, Worcestershire, garlic, ketchup & sugar.

Reduce down the heat to medium low and simmer for 10 minutes. Lastly, pulse with hand mixer or you can place in a food processor or blender once it’s cooked a touch to smooth out the sauce.

Lemon Rosemary Roast Chicken

• 1 5 Pound Organic Whole Chicken

• 1/2 Cup EVOO

• 3 Lemons

• 10 Springs Rosemary

• 1 tbsp Salt

• 1 tbsp granulated garlic

Preheat oven to 400

Start by taking your whole chicken out of the fridge 1 hour before you are planning to cook it.

Take chicken out of the package and discard the neck and parts in the cavity.

Place in baking pan.

Squeeze all three lemons over the chicken and place in cavity. Place all the rosemary in the cavity.

Pour olive oil over chicken the sprinkle with the salt and granulated garlic.

Bake chicken for 1.5 hours or until juices are running clear in oven turning the pan half way thru the cooking process.

Remove from oven. Let stand 15 minutes and serve. The remaining juice and the bones are amazing to make your own stock. That recipe is coming soon. Just discard the lemons and rosemary.

Bacon Wrapped Lemon Dill Stuffed Dates

• 14 Medjool Dates

• 7 Slices Thick Applewood Slices Bacon

• 1/2 Goat Cheese

• 1 Tbsp Lemon Zest

• 1 Tbsp Chopped Dill

• Picks of your choice to secure
  
  

Honey Srircha

• 1/2 Cup Honey

• 1 Tbsp Sriracha

Heat oven to 400.

Place dates on work surface. Slit lengthwise. Opening center without cutting all the way through. Remove seed.

Set aside.

In a small mixing bowl combine goat cheese, zest and dill. Sprinkle with salt to taste.

Fill dates.

Cut bacon in half. Wrap with seam size down and secure with a pick.

Bake on a baking sheet lined with parchment for 20-30 minutes until bacon is fully cooked.

Let cook while you make the Honey Sriracha.

Combine the honey and sriracha.

Place on serving platter and drizzle with honey sriracha.

Bacon Mac Nut Goat Cheese Ball

8 OZ Goat Cheese

1 Lemon Zested

1/4 Cup Fresh Dill Chopped

2 Slices Applewood Bacon Cooked

1/4 Cup Toasted Mac Nuts Chopped

1 Tbsp Fresh Italian Parsley Chopped

To start place the goat cheese, dill & Lemon zest in a bowl. Mix to combine. Roll into a ball. Cover and place in the fridge. 

In another mixing bowl combine chopped bacon, Mac nut and parsley. Roll goat cheese ball until covered. Serve with crackers, bread and fresh veggies.

Chicken Soup

• 1 whole chicken

• 2 boxes stock

• 1 bunch thyme

• 2 chopped carrots

• 4 chopped celery

• 1 sweet onion

• 1 lemon

• Handful of garlic

• Salt/pepper/gran garlic

Put all in stock pot. Cook for and hour. Turning chicken half way. Remove chicken.

Let cool.

Pick all the chicken. Remove bones.

Remove the large pieces of thyme. Add chicken back to pot. If not eating till the next day. Adjust seasoning then. If you are having right away then adjust seasoning right away.

This is super healthy. You can add any other veggies you want. Like mushrooms etc..

Bikini Blonde BBQ Ribs

3 racks pork baby back ribs

2 boxes chicken stock

2 Cans Bikini Blonde

1 cup Dijon mustard

1/2 cup Granulated Garlic & Sea salt

Oven to 350

Place ribs in large roasting pan

Season with granulated garlic and salt generously 

Smother with Dijon

Cover with 1.5 boxes of stock and 2 cans of Bikini Blonde. You may need to place a dip pan on lower rack to catch any juices that spill over during the cooking process.

Cover with foil and back for 2 hours

Pull out ribs and add remaining stock. Cover and cook for another 2 hours 400.

Pull ribs out of stock let cool on sheet tray

Can be done the day before. These ribs won’t stay together is you cut right away. Very important to let them rest for a few hours.

Reserve juice for the next time you make ribs.

Once ribs are cooked. Cut into 1 rub sections. Toss them in BBQ sauce to coat. 

Then grill to char edges of the ribs and to reheat. Brush with more sauce as desired. 

signature Garlic Noodles

 Serves 4

1/4 Cup Olive Oil

1 Large Maui Onion Sliced

2 Large Carrots Shredded

1 8 OZ Pack Chuka Soba Noodles Cooked

2 Tbsp Fresh Chopped Garlic

2 Tbsp Granulated Garlic 

1/4 Cup Soy Sauce

1/4 Cup Green Onions Chopped

1 Tbsp Toasted Sesame Seeds

In a wok or large skillet heat oil on med high heat. Add sliced Maui onions and shredded carrots. Sauté 2-3 minutes to partial cook. Add cooked soba noodles and toss to coat. Add fresh garlic, granulated garlic and soy sauce. Sauté another minute. Add butter and sauté another minute. That’s it!

Transfer to a serving dish. Garnish with chopped green onions and sesame seeds. This dish is great hot, cold and even room temperature.