RECIPES FOR YOUR MYSTERY
DINNER PARTY
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Hawaiian Menu
Recipes supplied by Marion Conger
HULI HULI CHICKEN (www.gohawaii.about.com)
5 lbs. chicken pieces (I used drumsticks)
1/3c. Ketchup
1/3c. Soy sauce
1/2c. Brown sugar
3 Tblsp. sherry
1 piece ginger root, crushed
1 clove garlic, crushed
Combine all ingredients (except chicken). Heat the grill/BBQ, throw the
chicken on and baste often with this sauce. (You can also broil this instead.)
CITRUS SHRIMP (a Pampered Chef recipe)
12 ounces uncooked shell on medium shrimp (about 30-40)
2 lemons
2 limes
1/2 cup orange marmalade
1 Tblsp. veg. oil
1 large clove garlic, pressed
1 Tblsp. snipped fresh parsley
1/4 tsp. ground red pepper
Peel and de-vein shrimp, leaving tails on. Combine rest of ingredients. Marinate shrimp in fridge 45 min to 1 hour, turning occasionally. Thread shrimp on skewers. Heat grill (medium). Brush shrimp with leftover marinade. Grill, uncovered, about 5-6 minutes, or until shrimp appear opaque.
PORK & PINEAPPLE KABOBS
Pork tenderloin (as much as required/desired depending on guest numbers)
BBQ sauce (i.e. honey garlic, or your favorite)
Pieces of fresh pineapple pieces of red pepper
Cut meat, pineapple and red pepper into desired chunk sizes. Thread onto skewers. Brush with BBQ sauce and grill until done. (If you cut tenderloin into strips instead of chunks, this cooks very quickly, about 2-3 min. each side). If you want this more of a meal, rather than a snack, add a side of rice.
FRUIT BOWL
Whole watermelon, cut in half, scoop out one half to use as the serving
bowl.
Chop and add your favorite exotic fruits, I used:
• watermelon
• mango
• honeydew melon
• cantaloupe
If you want to add a nice topping try:
1c. yogurt (plain or vanilla)
1c. cool whip (frozen topping)
Grated rind of one orange
About 1 or 2 tsp. lemon juice
BLUE HAWAIIAN (www.restaurants.com) Don't forget the little
umbrellas!
2oz. light rum
1oz. blue Curacao
1oz. cream of coconut (grocery stores sell this)
4oz. pineapple juice
pineapple wedges for garnish
Mix in blender with ice. Garnish.
She also served store bought Lime tortilla chips and Pineapple salsa.
Another Hawaiian Menu
Recipes supplied by Patrick Hayes and gang
Appetizers:
Strawberry and Pineapple Puu-puu Skewers
Pineapple
Strawberries
Skewers
Climb up a pineapple tree and cut down several pineapples. Then go to a farm and pick a flat of strawberries. (Note: store bought pineapples and strawberries may be substituted)
Cut, slice, clean and hull aforementioned fruits. Place pineapple and strawberries alternately on skewer. Arrange artistically on tray garnished with fresh cattleya orchids. Best when served wearing a coconut bra.
Main course:
King Hawaiian Sweet Rolls
Drive to store while listening to Don Ho's rendition of "Tiny Bubbles
in My Wine". Find the bread section in the store and locate King Hawaiian
Sweet Rolls. Determine number of guests and allow one or two rolls per person.
This may require some math. Before serving, remove from bag. Best served
with fresh churned butter from Hawaiian cows but "I Can't Believe It's
Not Butter" is an acceptable substitute.
Book 'em Danno (Mary Ann's 5- 0) Beans
3 large onions, sliced
1 c. brown sugar
1 tsp. dry mustard
1/2 c. vinegar
1/2 c. catsup (or as they say in Hawaii, ketchup)
2 cans butter beans
1 can green lima beans
1 big can kidney beans
1 28oz. can B&M baked beans
1/2 lb. (8 pieces) cooked, crumbled bacon
Prepare a Mai Tai and sip while following these simple steps:
Simmer onions in brown sugar, mustard, vinegar and catsup for 20 minutes. Add drained beans and undrained B&M beans. Stir in crumbled bacon, reserving some for top.
Bake uncovered @ 325 about 40 minutes or until bubbly. Remove from oven being careful not to catch your grass skirt on fire.
Dilled Grilled Killed Prawns
skewers
prawns
1/4 cup white vermouth
1/4 cup olive oil
2 T parsley
2 T green onions
2 T dill
1 T Dijon
1 clove garlic
1 bay leaf
pepper
Combine ingredients in bowl and marinate prawns overnight. Skewer and grill 1 to 2 minutes per side.
Deadly Lomi Lomi Salmon
1 lb of salmon
Hawaiian or kosher salt
5 tomatoes chopped
1 Maui onion (or Walla Walla!)
1 bunch green onions
2 red Hawaiian chilies, chopped
1 pineapple
1 lime, juiced
2 T macadamia nut oil
pepper
1 head butter lettuce
Cure salmon in salt and place it in fridge for 24 hours to pull out the water.
Rinse the salmon in water to wash away a lot of the salt and blot dry.
Cut the salmon in cubes and place in a bowl and add tomatoes, onions and chilies.
Cut the pineapple in half lengthwise. Make criss cross cuts in the flesh and scoop out the inside pineapple chunks, add to the bowl. Squeeze in lime juice, add oil and pepper and toss to combine.
Cover and chill for 1 hour.
Scoop the mixture into the pineapple shell. Serve on lettuce leaves.
Salad You’d Never Find at a Real Luau
3 heads lettuce
2 Red Delicious apples
3/4 cup glazed pecans
3/4 cup blue cheese
Dressing:
1/2 cup vegetable oil
1/4 cup cider vinegar
2 T minced shallots
2 T lemon juice
1 T maple syrup
Salt and Pepper to taste
Hawaii 5-0 Pork
"Try It If You Dare"
7-9 lb. pork shoulder
12 garlic cloves, finely chopped
3 T fennel seeds
8 small dried red chilies, crumbled
salt & pepper to taste
juice of 6 lemons
1/4 c. olive oil
Pan Drippings:
14 ounce can chicken broth juice of 2 lemons (optional)
Score the pork shoulder all over by evenly slicing deeply into the meat making cuts 1/4 inch apart.
In a food processor or by hand, chop the garlic, fennel, seeds, chilies, salt & pepper until coarsely ground. Rub this mixture all over the pork and into the cuts.
Place the pork on a rack in a roasting pan and roast for 30 minutes or until the skin begins to crackle and brown. Loosen the shoulder from the bottom of the pan and pour half the lemon juice and 2 T of the olive oil over the pork.
Reduce the oven temperature to 250 degrees F. and roast the pork for 8-12 hours basting occasionally with the remaining lemon juice and the remaining 2 Tblsp. olive oil, cover with foil, until it's completely soft under the shin. Pull apart with fingers; it should give and may even fall off the bone.
For the Pan Drippings: remove roast from the pan, spoon off all but 3 T fat from the drippings. Place the pan on the stovetop over medium heat and scrape up all the browned bits stuck to the bottom. When juices are hot, add the broth and lemon juice but taste the drippings first; may not need more lemon), continuing to scrape the pan and reduce liquid, for about 5 minutes, or until you have a sauce consistency. Serve each person a little of the crisp skin along with the meat and pass drippings separately.
COCKTAIL: Cranberry Cosmopolitans
- perfect for The Mafia Murders/1920s theme (as are martinis)
3 Jiggers Vodka
1/2 jigger Grand Marnier
lime juice with a small amount of pulp
splash of cranberry juice
about a 1/4 jigger crushed ice
In a shaker crush with lime draw ice from shaker and pour.
COCKTAIL: Sidecar - perfect for The Mafia Murders/1920s theme (as are martinis)
2 ounces Cognac
1 ounce Triple Sec
1 ounce Lemon Juice
Coat the rim of a chilled cocktail glass with sugar. Shake the ingredients with cracked ice and strain into the cocktail glass.
DESSERT: Carrot Sheet Cake
4 eggs
1 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts
FROSTING:
1 package (8oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts (optional)
In a mixing bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15-in. x 10-in. x1-in. baking pan. Bake at 350* for 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, beat cream cheese, butter and vanilla in a mixing bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts.
If you want, you can bake cake in 9" round pans....bake for about the same time (or longer)....check with toothpick.
ITALIAN: Fresh
Tomato Bruschetta
4 lg tomatoes
1 cup mozzarella
1/3 cup chopped basil
olive oil
garlic
Salt and Pepper
1 loaf crusty Italian bread
SOUTHERN: Shrimp, Sausage and Crab Jambalaya
1 pound smoked sausage, thinly sliced
3 tablespoons olive oil
2/3 cup chopped bell pepper
2 cloves garlic, minced
3/4 cup chopped fresh parsley
1 cup chopped celery
2 (14 1/2 ounce) cans tomatoes, chopped, undrained
2 cups chicken broth
1 cup chopped green onions
1 1/2 teaspoons thyme
2 bay leaves
2 teaspoons dried oregano
1 tablespoon Creole seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 cups dry long-grain converted rice
3 pounds raw shrimp, peeled
2 pounds Dungeness crab, cooked and shelled (optional)
Sauté sausage in a 4-quart saucepan. Remove with a slotted spoon and reserve. Add oil and next 4 ingredients to saucepan and sauté 5 minutes. Add tomato and next 9 ingredients. Wash and rinse rice 3 times and add to saucepan. Stir in sausage and cover. Cook over low heat, stirring occasionally, for 30 minutes or until most of liquid is absorbed. Add shrimp and cook until pink. Add crab, transfer mixture to an oblong baking dish. Bake at 350 for about 25 minutes. Yields 10 servings.
OLD WEST: Cornmeal Mush (from 1830)*
½ cup Cornmeal
2-3/4 cups Water
¾ teaspoon Salt
Sprinkle cornmeal into boiling water, stirring constantly. Add salt and cook for about half an hour. Serve with sugar and cream.
OLD WEST: Indian Cornmeal Cake (from 1830)*
1-½ cups Yellow cornmeal
1 teaspoon Salt
½ cup Flour
3 teaspoons Rosewater (Vanilla)
1-2/3 cups Sugar
1 teaspoon Cinnamon
1 cup Butter
8 Eggs
Mix the sugar, butter and eggs. Mix the cornmeal and salt together, and combine with the sugar, butter and egg mixture. Add vanilla and cinnamon and mix well. Pour into a floured cake pan and bake in a moderate oven.
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