This cool, blue, sweet, and spicy tropical dinner for four is fun and special without being fussy: Kahuna Salad, Spicy Coconut Beef and Vegetables, Blue Hawaiian cocktails, and Pineapple Upside-Down Cake. See the post for the menu and links to the recipes.
Fresh Pineapple Upside-Down Cake
MiLam reviews Martha Stewart’s pineapple upside-down cake recipe. It’s uses fresh pineapple and dried cherries, and is baked in a cast-iron skillet.
Brilliant Blue Hawaiian
Blue curacao, pineapple juice, and coconut rum come together in a light and refreshing cocktail: the Brilliant Blue Hawaiian. Though it is itself blue, you will be anything but after one or two of these.
Kahuna Salad
This Kahuna Salad is made up of Hawaiian pineapple and macadamia nuts, plus tropcal flavors like banana chips and papaya. Its tahini dressing is lightly sweetened with maple syrup, which helps tie the fruits and vegetables together. If you’re an avid saladista, this recipe might be a nice refreshing addition to your rotation.
Recipe for Chicken under a Brick
The magic of Chicken under a Brick is both the cast-iron skillet and the bricks. Although … herbes de provance may be a small part of this recipe’s enchantment.
Chicken under a Brick
“Chicken under a Brick” is the funniest way to cook a bird.
Make a Persian Love Cake for Valentine’s Day
Do you love baking? You will love baking a Persian Love Cake. Do you love someone? You’ll love baking Love Cake for someone you love. Do you love strawberries and cream? Cardamom and roses? Pistachios? Cream of tartar? If you do, you’ll love this recipe.
Fat Tuesday is Feb 9 this year, the same day as Mardi Gras! Coincidence?
It’s Mardi Gras (Fat Tuesday, the climax of Carnival, the day before Lent). Do you know where your pączki are?
Chicago Restaurant Week
During Restaurant Week, Chicago eateries such as the elegant Blackbird, the storied Paramount Room, the everyman’s Public House, and the spicy Salpicon present special, prix fixe lunch and dinner menus, featuring everything from duck confit to fish tacos, from mussels to steak tartare.