Kalua Pulled Pork Sliders

Early in my maritime career, I served as an engineer in the U.S. Coast Guard. One of my duty stations was aboard a 378’ Coast Guard cutter based in Honolulu, Hawaii. We would spend 3 months patrolling the fishing grounds in Alaska from Ketchikan to Kodiak along the Aleutian chain and north in the Bering Sea as far north as St. Lawrence Island. It was a shock to leave to warm clear waters of Hawaii to the frigid north.

Being homeported in Hawaii certainly had its’ advantages. Besides the beaches, excellent diving and surfing, I always enjoyed the Hawaiian culture; the music and oh the food!! I made it a point to attend as many a hukilau or luau as I could. This month I am slow roasting pork tenderloin with island flair.  Interesting factoid: There are only 12 letters in the Hawaiian alphabet.

INGREDIENTS:

1 (1 ¼ oz.) dry packet teriyaki marinade

1 tbsp. paprika

1 tsp. fresh ground pepper

3 1/2 lbs. pork shoulder

1⁄2 c. chicken broth

1⁄2 c. brown sugar

1⁄4 c. soy sauce

1 c. chili sauce

1 (6 oz.) can pineapple juice

1 medium onion, chopped

2 carrots, chopped

1 package Kings Hawaiian rolls

PREPARATION:

First, we are making a dry rub for the tenderloin. In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set this aside. Put the chopped onions and carrots in the bottom of a 5-quart slow cooker.

Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork.

Reserve the remainder for the Hawaiian sauce. Cover and cook on low for 7 to 8 hours. When done, the meat will fall apart easily. Discard the liquid in the slow cooker.

Hawaiian Sauce

2 tbsp. oil

1 tbsp. ginger, chopped

2 tsp. garlic, chopped

In a medium skillet, bring the oil to a medium heat. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.  

Presentation:

Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork, with grilled pineapple garnish on rolls drizzled with the Hawaiian sauce or on the side for dipping. Enjoy, JW

Baked Lemon Squares

I cannot remember the last time I had the holidays off. November and December typically finds me happily in the warm Bahamas or Caribbean, instead of dreary Seattle, catering to the needs and whims of the owner and their guests. However, just because you’re tied to the dock in Samana or hanging on the hook in Marigot Bay doesn’t mean you can’t bring the flavors on home along with you. The crumbly nectareously sweet-tart goodness of these little beauties goes well with any holiday presentation.

INGREDIENTS:

4 c. all-purpose flour

2 c. butter, softened (4 sticks)

1 c. powdered sugar

4 c. granulated sugar

4 lemons, zested then juiced

1 tbsp. baking powder

1 tbsp. salt

8 large eggs

PREPARATION:

Pre-heat oven to 350° Mix flour, butter and powdered sugar until well blended. Line a 18” x 12” baking pan. Press dough evenly building up a ½ inch ridge around the edge. Bake crust for 20 minutes or until slightly browned.

Beat in an electric mixer at high speed granulated sugar, lemon zest/juice, baking powder, salt and eggs for 3-4 minutes until fluffy. Pour over hot crust. Return to oven and bake for 25 minutes. Remove from oven and allow it to cool before dusting with powdered sugar. Cut into 2” squares and arrange for presentation. Enjoy, JW

CUCUMBER AND ROTINI PASTA SALAD

The “Dog Days of Summer” have little to do with an old hound dog lazing in the shade of a cypress tree, or a song by Florence + The Machine. Where the phase does come from is Greek antiquity.

To the Ancients, the “dog days” occurred around the day in late July when the star Sirius, the nose in the constellation Canis Major, rises in the dawn just before the sun. In fact, the star Sirius is also known as the “Dog Star” and is the brightest star in the night sky.  And as we all know in the Northern Hemisphere, in late July, summer is at its’ hottest. Here’s a cool dish to serve as a side, or stand-alone vegetarian meal.

 

 

INGREDIENTS:
1 cucumber (peeled & chopped in 1/2-inch squares)
1 c. roma tomato (diced)
1⁄2 c. red onion (chopped)
3 tbsp. key lime juice
2 tbsp. chopped cilantro
2 tbsp. agave nectar
1⁄4 tsp. salt
1⁄4 tsp. pepper
1 c. dry whole grain rotini pasta

PREPARATION:
Cook pasta, drain and allow it to cool. Combine key lime juice, cilantro, sugar, salt and pepper in small bowl and mix well. In a large bowl, combine pasta and vegetables. Toss gently with the lime dressing and serve chilled. Variations: Want protein? Add some cooked Northern Beans. Spice it up? Add minced jalapeño.

So simple, yet oh so good. Enjoy JW

AUTHENTIC KEY LIME PIE

Key limes are a different variety of citrus to the Persian lime we normally find in the grocery store. Key limes have a complex citrusy, and slightly herbal flavor than the Persian variety.  This is why regular limes cannot be substituted to make a good key lime pie. Key lime harvest in the US is in November. However, the juice of the key lime may be purchased year around. Look for it in the juice aisle. Personally, I go to Bob Roth's grove stand west of the turnpike on Griffin Road to buy it by the gallon.

 

The first thing you will notice in this recipe is that I use a 9” spring form pan instead of a standard pie pan. The reason for this is because I will be adding a meringue as a topping instead of whipped cream and the spring form pan allows me more room to create. Besides, I’ve never heard anyone say that a piece of key lime pie was too big!

 

 

INGREDIENTS:

FOR THE CRUST:

1 14 oz. box graham-crackers, crumbled by food processor

2 sticks unsalted butter, melted in microwave and cooled

5 tablespoons sugar

FOR THE FILLING:

2 cans (14 ounces) sweetened condensed milk

6 large egg yolks

2 cups key lime juice

2 tablespoon grated lime zest, plus more for garnish (about 8 limes)

PREPARATION:

For the Crust: Heat oven to 375°. Combine graham-cracker crumbs, butter, and 5 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch spring-form  pan, and bake until lightly browned, about 15 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

For the Filling: Lower oven to 325°. In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust.

Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

 

 

SWISS MERINGUE

INGREDIENTS:

4 large egg whites, at room temperature

1 c sugar Domino Pure Cane Granulated Sugar

1 pinch cream of tartar

½  tsp. pure vanilla extract

½  tsp. key lime juice

PREPARATION:

Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch,

3 to 3 ½  minutes. Test by rubbing between your fingers. If it’s gritty, continue whisking until smooth. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla and key lime juice, and mix until combined.  Spread or pipe meringue immediately. With a kitchen torch, slight brown the meringue peaks and then serve. Bonus: You will have extra meringue. Pipe it onto a cookie sheet lined with parchment paper and bake at 275° for 30 minutes for meringue cookies.  Enjoy, JW

 

 

 

 

Ensalada de Jicama con Naranja y Sandia

One of the terrific things about working out of South Florida is the cultural influences from around the world; Paella from Spain, Cuban style Picadillo, Empanadas from Venezuela and the list goes on. This month, I offer a cool refreshing salad made from jicama (pronounced Hee-Kuh-Maw). Jicama grows throughout Latin America as well as having been introduced in Asia and is a member of the legume family. The vines, roots and bean pods are poisonous, but the tuber, the shape of a turnip with the color of a rutabaga, being edible. Often julienned and eaten raw with a squeeze of lime and a dusting of chili powder, jicama has been described as having a slight taste of green apple or pear.  Jicama can also be grated into a slaw. Jicama is loaded with Vitamin C and is a good source of dietary fiber.

Ingredients:
1 pound jicama
½ pound of watermelon sliced into ½ inch straws
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded, and thinly sliced
2 tablespoons coarsely chopped fresh cilantro
1 medium jalapeño, stemmed and finely chopped
Kosher salt
Freshly ground black pepper

Preparation:

Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside. Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama. Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a cutting board.  Using a sharp paring knife, follow the curve of the orange and slice off any remaining peel and white pith.

Over the bowl of jicama, slice between the membranes to release the segments or what’s called supremes. Discard the membrane and peels. Repeat with segmenting the second orange (you do not need to zest this orange). Add the watermelon, bell pepper and cilantro and stir to combine. Important: Add the jalapeño to taste last and season with salt, freshly ground black pepper, and more lime juice as needed. Serve chilled with a cold cerveza. Enjoy, J.W

Grilled Tequila Lime Chicken with Black Bean and Corn Salad

The past three months found me as captain on a 98’ Destiny cruising for in the Bahamas. There are some terrific grocers in Nassau and Port Lucaya.  The third best place to provision is in Marsh Harbour. I was pleased to find a supermarket on par with anything stateside and relatively close to the marina we were moored at. However, for specialty dishes, it is wise to bring anything exotic like jicama and chipotle peppers. Point in fact; Cinco de Mayo was this month and I wanted to treat the owners and guests to a feast. With plenty of planning, I was able to pull off a meal so muy delicioso, that the owners and guests gave four thumbs up. Do not wait a year to prepare this meal.

 



 

Chicken Ingredients:

4 boneless chicken breasts
3 tbsp. extra virgin olive oil
3 tbsp. tequila
1 tbsp. lime zest, from
2 limes
4 cloves garlic, minced
1 ¼ tsp. ancho chili powder
½ tsp. ground coriander
¼ tsp. dried oregano
1 ¼ tsp. salt
½ tsp. fresh ground black pepper
2 tsp. honey
1 lime, sliced into wedges

Preparation:

Combine all ingredients except for chicken in a 1 gallon zip lock bag. Kneed the bag thoroughly to mix the ingredients. Pound the chicken breast until ½ inch thick. Add chicken to marinate bag and massage the meat until evenly coated. Refrigerate for 6 hours, or overnight.

On a BBQ grill set to high heat, wipe the grill with vegetable oil on a paper towel with tongs. Place chicken on the grill and baste with remaining marinate. Grill, covered, for 3 minutes a side, turning only once. Plate and serve with guacamole, margaritas and  lime wedges.

Black Bean and Corn with Chipotle-Honey Vinaigrette Dressing

Ingredients for Salad:

2 ears fresh corn
1 c. chopped red onion
1 (14 oz.) can black beans, rinsed and drained
1 c. diced red bell pepper
½ c. loosely packed chopped cilantro
1 avocado

Ingredients for Dressing:

2 tbsp. red wine vinegar
2 tbsp. fresh lime juice
2 tbsp. honey
¼ cup vegetable oil
1 large clove garlic coarsely chopped
¼ tsp. dried oregano
¾ tsp. cumin
¾ tsp. salt
¼ tsp. black pepper
2 canned chipotle peppers in adobo sauce (peppers, not the whole can)

Preparation:

Bring a pot of salted water to boil. Add corn, cover and turn heat to low. Simmer corn for no more than 10 minutes. Remove from pot and let cool. In the meantime, place chopped onion in a bowl and cover with water for about 10 minutes, then drain is thru a sieve and set aside. Hold the corn upright in a large bowl and cut the kernels into strips. Add beans, red bell pepper, red onion and cilantro. In a blender, combine all of the dressing ingredients and blend until smooth. Pour dressing on salad and toss well. Cover salad and refrigerate for at least an hour. Before serving, dice up an avocado and toss it in the salad. Serve with cilantro and lime garnish. Buen provecho, JW

Sugar Dipped Butter Cookies

I am sitting at Valentine’s Resort at Harbour Island, Bahamas with owner and guests aboard a 98 foot motor yacht, when the boss asks me to make something sweet. This sugar butter cookie recipe takes only about 20 minutes to prepare and makes for a nice bar snack. Simple yet satisfying spells success.

Ingredients: 

2 cups sugar

¾ cup unsalted butter

1 egg

2 cups flour

1 teaspoon baking powder

1 teaspoon vanilla

¼ tsp. salt substitute

Preparation:

Pre-heat the oven to 375°. Combine 1 cup sugar with ¾ cup butter (=1 ½ sticks) in large bowl. Beat at medium speed (I use a stand mixer), scraping bowl until creamy. Add egg; continue beating until well mixed. Reduce speed to slow; add flour, baking powder and salt. Beat until well mixed. Please remain cup of sugar in a small bowl. Shape dough into 1 inch balls and dip the top of the balls in the sugar. Place sugar-dough 2 inches apart on an ungreased cookie sheet. Bake for 8-12 minutes or until edges are lightly brown. Enjoy, JW