Hawaiian Influence

Some fun and wonderfully simple foods for the summer 
- prepared indoors and finished on the BBQ

Kalua Pork Nachos

Slow roasted Kalua pork with Australian cheddar and Asiago cheeses before being baked on the BBQ. Below, garnished with scallion curls and chive flowers. This was served with freshly made Roasted Pineapple and Mango salsa with cilantro, mint and lime juice.

Mango-Balsamic Wings 

marinated for days and then baked to a gooey perfection!

Mango-Balsamic Marinade

For every 2 pounds of chicken: 

1 C mango nectar (I used frozen chunks from Trader Joe's, thawed, to measure 1 C)

1/3 C balsamic vinegar

2T olive oil

1-1/2 T fresh thyme, minced

S&P to taste 

If using chunks, puree in blender with remaining ingredients. If using nectar, combine all ingredients.

In my version of the recipe pictured, the wings were marinated for approximately 3 days and then cooked in a 400 degree oven (or BBQ) for 45 minutes, until the wing meat pulls easily from bone, falls apart or, they can be grilled until cooked through.

Nasturtiums

Brightly colored. Peppery. Flower. Edible.

I have always had a fondness for this plant. The bright summery, highly-saturated hot colors of red, orange, crimson, persimmon, burgundy and sometimes white. The cool, peppery watercress or arugula bite of the leaves - charming in salads, mixed into sweet butter with fresh lemon juice and zest, or steeped in champagne vinegar. 

Petals heaped (generously) into a measuring cup.

Mixed with the appropriate ratio of champagne vinegar.

The strained elixir in a slim, tall-neck bottle (anyone but me think this looks like the Eye of Sauron?)

Blended with softened sweet organic butter, backyard lemon juice and zest, then rolled into a small log and frozen for future use on a juicy, grilled piece of steak or fish.