Category Archives: On The Grill

Hawaiian-Style Guava Chicken and Fried Rice

I haven’t made Guava Chicken in for-ever !!

Mostly because, I couldn’t get the frozen Guava Juice Concentrate any longer.

WELL!

On our last trip through Las Vegas I found the International Market, YAY!!

So let’s go!

 

Wow, I had to think about this one.  I did not know that there was such a thing as Hawaiian-Style Fried Rice and  I have yet to find Guava Chicken anywhere but Hawaii.

I don’t have a recipe, really, I just MAKE IT.

Guava Chicken is something I learned from my SIL (DH’s sister). Every time that we all went to the beach for the day, she would bring Guava Chicken and Fried Rice. My BIL would grill the meat on his little hibachi and there’d be other goodies to nibble on after Body Surfing for the afternoon (I shouldn’t go there, it makes me homesick). To me, that’s Beach Food.

So years later, here we are In The Middle Of The Desert and I NEED  to have little pieces of home every so often.

Guava Chicken

Hawaiian-Style Guava Chicken

1 12oz. can Guava Nectar Concentrate

(if you can find the brands from Hawaii, that’s best, but Goya will do)

1 Garlic clove, crushed

1/2 C. Oyster Sauce

1/2 C. lightly packed Brown Sugar

1/2 C. Soy Sauce (I prefer low sodium Aloha Brand)

1/2 C. Ketchup

1/4 tsp. Chinese Five Spice

5 lbs. Chicken thighs (we buy boneless-skinless)

Combine all ingredients and allow to marinade for at least 24 hours, the longer the better. Grill (or bake or broil, I like the charred bits, it’s more like going to the beach) until the meat is completely done, an internal temperature of 165º on an insta-read thermometer

Fried Rice

Hawaiian-Style Fried Rice

this ain’t rocket science! it’s all just leftovers…

start off with steamed White Rice that’s leftover for maybe 2-3 days in the `fridge to dry out

add whatever ‘Goodies’  you like:

scrambled Eggs or that Omelet you didn’t finish

Breakfast Meat (we use Linguica or Portuguese sausage), chopped**

Spam, yup, that’s right Hawaii’s favorite meat!**

Green onions

White onions

IF you must, frozen Peas and Carrots

Soy Sauce (we prefer Aloha Brand)

Sesame Oil

Toasted Sesame Seeds to make it all pretty at the end

 

Preheat a large fry pan, or Wok if you have it, with some neutral oil like canola.

Once you see wisps of smoke coming off the pan, you gotta move fast

Throw in the rice, stir it around until it’s hot

Add in your Goodies, stir again

Pour in enough Soy Sauce to just color the rice, barely

Stir; cover and cook for a few minutes

Dish it up with a drizzle of Sesame Oil and some Sesame Seeds, maybe some more

chopped Green Onions too

Hawaiian Guava Chicken and Fried Rice

**Tip – the Spam and the Linguica really make it, or some Teriyaki Chicken, SIL uses Turkey Hotdogs and Bacon**

ALOHA

 

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Never Have I Ever …

… Shoveled snow, in my entire life, ever, never … until now! 😀

We got dumped on, big time!

The snow started to come down Wednesday night and kept on coming until Friday night.  All said and done, the official number was TWENTY THREE inches. 😮

 

My husband and I took turns shoveling the drive and sidewalks, so that once the snow plows came through, we’d be able to get out.  Mind you now, we knew this was coming and stocked up on supplies so that we were prepared for at least a week of being snowed in.

Never have I ever …

… Made a snowman!

THAT was fun:!::!::!:

Never have I ever …

… seen a snow plow in action.

WOW!

That was a lot of firsts for me.  I’d been in snow before, many times, just not this much ^^’

But we made it through and ate well along the way

Our Great Western Adventure ~ September 2013 ~ Installment #8 ~ Let’s Go Visiting

A few months back, I was fortunate enough to reconnect with an old friend from Hawaii, who I hadn’t seen in over 30 years. It just so happened that DH and I were planning this month long odyssey and guess where she lives now? Montana! So we added Helena Montana into our itinerary and I’m so glad that we did.

So load ‘em up and let’s go visiting.

I’ve realized that here in the Plains-States there are very few Interstate Highways and most of our journey was on much smaller, more picturesque roadways. Several times we got to see ranchers and their cowboys, that’s right real cowboys, moving their livestock for the upcoming winter.

Also, in many cases, we traversed unimproved roads, just dirt.

But, if you want to get to an out-of-the-way locale, that’s what you have to do sometimes, like to get to my friends house!

So we got there in one piece and spent an evening with my long time friend and her adoring husband who made supper for all of us on the grill.

Now, it happens that DF’s husband hunts, so dinner was from his most recent outing. Elk burgers. Super delicious! I had never had any kind of game before, and I really liked it.

We brought to the party a pie from a local bakery and a couple of bottles of wine. So the gals sat and chatted while the guys watched football and did guy stuff.

I hope that we can do this again soon!

Our Great Western Adventure ~ September 2013 ~ Installment #6 ~Wagon’s HO!

ON WARD!

Jackson Hole Town Square

To, Jackson Wyoming, loved it! So beautiful, a little on the tourist-y side, but all in all we really enjoyed our time there.

Cowboy Village Resort, Jackson Wyoming

We stayed at Cowboy Village Resort.

Cowboy Village Resort, Jackson Wyoming

In a one room log cabin with a kitchenette, YIPEE!! AND  we had a picnic table, plastic lawn chairs and a charcoal grill out front, loving this!

My first stop? A grocery store. I found the Jackson Whole Grocer not far from where we were staying.

Cowboy steaks while staying at Cowboy Village Resort

Nice grass fed beef, so I got us a cowboy steak, some outstanding fresh local veg and a bag of Match Light! Light`er up boys!

Grand Tetons NP outside Moose Wyoming

I also bought a bunch of other foods for breakfast and picnic lunches when we went into Grand Tetons National Park. One morning I made us bacon and eggs, I think most of our neighbors were jealous, when I went out to pack up the car for the days outings, this young couple in the next cabin asked if they could come over tonight for dinner.  😀

Teton Village Aerial Tramway in Jackson Hole Wyoming

We took the dirt road (wrong way, but we made it) to Teton Village on the recommendation of a friend, and took the Aerial Tramway after 4pm for cocktails, the ride was free and gorgeous!

One of our days here in Jackson was a really rainy-foggy day and you couldn’t see the mountains, so we decided to amble around the town square and have early supper. Another friend had highly suggested that we go to Local.

My husband ordered the local grass fed beef, Cheeseburger while I wanted to try their handcrafted charcuterie … duck prosciutto, paté and a nice piece of havarti, MAN! What a great meal, in Wyoming!

Bubba's BBQ in Jackson WY

Earlier we’d had lunch at Bubba’s Bar-B-Que Restaurant, smoked turkey breast with two sides, corn and beans, YUM!

Time to relax

Then it was back to the cabin to relax on our front porch, watch the storm pass by and chat with our neighbors and their dogs, what a great place!

STOP! Wait, Please Watch The Maiden Voyage Of My New Weber Rotisserie

[This is from my You Tube Channel, please enjoy]

Oh my gravy all over my two scoop rice (that’s OMG! in my world if you haven’t been here before).

I finally took the plunge and got myself a Weber Rotisserie for my ‘big girl’ grill.  I’ve wanted one of these for the longest time, really!

I racked my brain for a while as to what I would make for my maiden voyage on the spit… WELL!  It just had to be a Hawaiian Style Huli Huli Chicken, of course.  Huli, means to turn in Hawaiian, thus making Huli Chicken seemed the natural choice on my new electric rotisserie.

I had a bottle of Hawaii’s Famous Huli Huli Sauce in the pantry; I went out and bought a fresh, whole yardbird (unbrined, that sauce is soy based and could be salty) … so we’re good to go!

I should probably point out here that Huli Chicken as we call it back home, can be found on most weekends in just about any neighborhood as fundraisers, or just because.  Let your nose be the guide, you’ll know when you’ve found it … the smell is like no other.  Keawe Wood (which is in the same family as Mesquite) smoke is in the air and cars are flocking around a particular parking lot.  Large rectangular open grills are set-up with the coolest home-rigged rotisseries you’ve ever seen.  You pull your car up to ‘the lady’ who asks you how many Huli Chickens you would like, quarter, halves or a whole one and hands it off to you in a brown paper bag, piping hot of the grill, MMM!!

Let’s grill some bird.

I marinaded the chicken for 24 hours in the sauce and then trussed and skewered that birdie for the grill.

As the grill was preheating, I trussed the chicken and attached it to the main rotisserie rod and impaled the two forks through the flesh.  My grill was all ready, as instructed on the “how to” video seen on Weber.com.  I was a bit anxious, but I got through it.

The smells that came wafting along were so heady, I sat outside with an adult beverage, even though it’s still Winter and freezing cold and windy out, just to enjoy that smell of HOME!

An hour and fifteen minutes later, it was all over with…

MAN!

Earlier in the day, I had made Zippy’s Macaroni Salad, Quick Cucumber Kim Chee and a fresh pot of steamed White Rice … or as we would say in Hawaii, we had one Huli Chicken Plate with one scoop mac and one scoop rice (vegetables are always optional 😉 ).

This chicken was so moist and flavorful.  The soy sauce in the marinade acts as your salt, no need to add anything else, I’m not kidding, just remember to keep turning it while in the `fridge.

MMM!

I’m very happy.

*Cook’s note: Also, please take a peck at my You Tube channel 😀

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!

Miners Mix Salmon Marinade

Not so long ago, the Ole’ Miner sent me a box filled with goodies.

Namely, Miners Mix Seasonings, Rubs, Marinades, Dips, Mixes and Spreads.  I was so excited to try them all, but there’s only so many hours and stomachs to feed in a day.

We had a lull in our Monsoon rains, so off to the grill I went for our evening repast.

I try to put some sort of fish on the table at least once a week, I know I know you really should eat fish more often, but finding decent seafood in the middle of the desert isn’t easy.

I had a small, 8 oz. frozen Salmon fillet (which is plenty for the two of us) defrosted and ready for some flavoring.  Miners Mix Salmon Marinade is surely enough for an entire side of fish, so I downsized the content to accommodate our need.  I figured the ratio of:

1 Tbsp. Miners Mix Salmon Marinade

2 tsp. Soy Sauce (Aloha brand please)

2 tsp. Rice Vinegar (that’s’ what I use for cooking, less acidic)

1 ½ Tbsp. Olive Oil

Mix all of the above well, reserve 1 Tablespoon for basting and marinate the fish in a zip top baggie for 10-15 minutes, no more.

 

I preheated my “Big Girl” Gas Grill to 500⁰, oiled the grates and cooked the fish on one side with the lid closed for about 3-4 minutes, just till I saw the underside of the flesh going white.  I gave the fillet a baste with that reserved marinade,  gently turned it over and basted again.

Cook covered for another 3-4 minutes until the fish reaches an internal temperature of 140⁰ on an instant read thermometer, place the fish on a plate and tent with tin foil for about 5 minutes, letting all of the juices redistribute.

While the fish was resting, I made up a Greek inspired salad, which included, chopped Romaine Lettuce, Cucumbers, Tomatoes, Sweet Bell Peppers, Sweet White Onions, Radishes, pitted Kalamata Olives and a crumble of Feta Cheese.

 

Dress this all to your liking in my homemade Salad Dressing; add some fresh Herbs from my Patio Pot Garden for added interest.  Plate the salad and top with more Cheese as well as our gorgeous, perfectly cooked and seasoned Salmon.

FANTASTIC!!

Mahalo, Thank You Ole’ Miner yet again