27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
- Garnish with mint leaves and lime.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ZIIWISKAAGAMIN
At his new Minneapolis restaurant, Owamni by The Sioux Chef, Sean Sherman worked with bar manager Kareen Teague to create a drink menu that celebrates native plants. Try this zero-proof cocktail infused with balsam fir.
Provided by Food Network
Categories beverage
Time 1h
Yield 6 mocktails
Number Of Ingredients 0
Steps:
- Combine 10 cups water, 1/2 cup dried balsam fir leaves and 2 tablespoons dried sumac berries in a large pot. Bring to a boil, then simmer 30 minutes; let cool. Blend the fir-sumac liquid with 2/3 cup each blackberries and raspberries and 1 1/2 cups aronia berries until smooth; strain through a fine-mesh sieve. For each drink, combine 3/4 cup of the berry mixture and 1 tablespoon agave syrup in a shaker with ice. Shake, then strain into a tall glass with ice. Garnish with a balsam fir sprig.
ZIGNI
A traditional Ethiopian/Eritrean dish. Very hot, so be prepared. If you're used to hot curries, you'll love it! Berbere pepper is a spice mix of mostly paprika and chili with some other spices (recipe included). It is also delicious on barbecues and in hot tomato sauces.
Provided by Andreacute Grisell
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.
- While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
- For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
- Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (½ hour to 2 hours or more, depending on the meat).
- Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.
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