It's a shark bite you'd actually want! Some tiki-themed drinks and easy luau apps



MILWAUKEE -- Break out the pineapple, coconuts and paper umbrellas. The weather is perfect for tropical treats. Chef Alisa Malavenda joins Real Milwaukee with some Tiki cocktails and easy Luau appetizers.

Today Alisa is shaking up a Hawaiian "Kitty" Cocktail, a bahama mama, a jungle bird, a "shark bite," sake and green tea take out and a homemade tea liqueur recipe.
She's also making a "pupu platter" that consists of thai meatballs, Hawaiian Pupu Chicken Wings, Scallop, ham and pineapple sandwhiches and char sui pork chinese ribs. For dessert - a macadamia nut ice cream!

Hawaiian” Kitty “ Cocktail


    Bahama Mama


      Combine all the ingredients with crushed ice in a blender.

      Blend until the drink's consistency is slushy.

      Jungle Bird


        Combine ingredients in a shaker with ice and strain into a tiki glass  filled with crushed or shaved ice.

        Shark Bite


          *3 drops grenadine syrup, or as needed if you want to do blood

          Combine  both rums, simple syrup, Blue Curacao, and lime juice in a cocktail shaker. Add 1 cup ice, cover shaker, and shake until chilled, 10 to 15 seconds. Fill a glass with remaining 1 cup ice regular or crushed. Strain rum cocktail into glass. Add drops of grenadine into cocktail.

          Sake and Green Tea Take Out

          You can make this in a regular in a martini glass, Chinese Take- out containers (regular or ceramic)  or in a snow cone paper holders


            Homemade Tea Liqueur Recipe


              Add the tea to a 1-quart container with a sealable lid. Pour the vodka in to cover. Cover, and shake gently well to combine. Set aside, shaking gently periodically.

              Infused for about 10 hours more or less depending on type of tea and how strong you want end result.

              Start tasting within a few hours, and when it reaches a level you like, it's ready.

              Meanwhile, make a syrup by combining 1 cup each honey (or sugar) and water in a medium saucepan. Heat over medium-low heat, stirring constantly, until the sugar (if using) is dissolved, and the mixture is well combined and transparent. Remove from heat and cool completely.

              Strain the infusion through a coffee filter. Discard the filter and leaves.

              Combine the strained infusion and syrup, and stir or shake to blend. Keep in a sealed glass container until ready to serve. Serve Chilled.

              Okole Maluna is what you say when giving a toast , it means “Bottoms Up”

              PUPU Platter

              Thai Meatballs

              DIPPING SAUCE


                MEATBALLS


                  For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.

                  Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Whisk in cornstarch. Cool, then stir into the pork mixture with the remaining ingredients mixing well , but do not over mix. With wet hands

                  Roll pork mixture into 15-20 small balls,  and chill until ready to cook. Flatten the balls a little so they cook through in the middle.

                  Heat the oil in a large non-stick frying pan and fry the meatballs for 15 minutes, until brown and cooked through.

                  Hawaiian Pupu Chicken Wings

                   

                  Makes 30 wings


                    In small bowl, mix oil, ginger, garlic powder, pepper, aniseed, parsley, brown sugar, soy sauce and honey. Reserve ½ cup of marinade for basting during baking. Place wings in non-reactive bowl or 1-gallon resealable bags. Add remaining marinade and give them a good toss. Marinate overnight in refrigerator, tossing occasionally to cover wings with marinade.

                    Preheat oven to 450 degrees.

                    Place wings on foil-covered jellyroll pan in single layer. Bake in preheated oven 10 minutes to brown. Remove and baste wings with reserved marinade. Reduce oven to 350 degrees.

                    Bake 45 minutes longer. Wings should be cooked through, brown and nicely caramelized.

                    Toast sesame seeds and sprinkle on top

                    Scallop, Ham, and Pineapple "Sandwiches"


                      In a nonstick pan or cast iron , heat 1 tablespoon of the vegetable oil. Add

                      the pineapple slices and cook until they are golden on both sides, then remove from

                      pan  and brush with rum glaze and set aside

                      Season the scallops with salt and white pepper.

                      In the same nonstick pan, heat the remaining vegetable oil over high heat. Add

                      the scallops to the hot pan and cook until they are golden brown on both sides.

                      Do not overcook.

                      Slice the scallops in half crosswise. Sandwich a slice of pineapple and  ham

                      between the two halves of each scallop. Drizzle with a little more rum sauce.

                      Pineapple Run Glaze


                        To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.

                        Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside

                        Char Sui Pork Chinese Ribs

                        FOR THE MARINADE:


                          FOR THE RIBS:


                            Combine all marinade ingredients in a mixing bowl. Set aside

                            Add ribs to a big  plastic bag. Pour the marinade into the bag, seal, and gently toss. Refrigerate for at least 4-6 hours, preferably overnight.

                            Preheat oven to 275ºF. Remove ribs from fridge and leave out about 30 minutes prior to baking.

                            Line a baking sheet with foil and remove ribs from marinade. Reserve marinade and place in a saucepan. Cover the ribs with foil and place in the oven for about 2 -2 ½ hours until almost tender .

                            Meanwhile , Add it to saucepan with marinade the water, ketchup, red food coloring if using , and honey, stir to mix well. . Cook this on medium-low heat until it has reduced by half, adjusting the heat to low if necessary.

                            Remove top foil and turn oven to 350 and cook for another 30 minutes, basting with the glaze . Cut into individual ribs to serve.

                            Pan Roasted  Pineapple with Coconut Cilantro Dressing


                              Peel pineapple and leave whole.

                              In a  large sauté pan, melt the butter and add the brown sugar and vanilla bean.

                              Cook to caramelize the sugar, then place the pineapple in and cook on all sides to brown. Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until roasted through to the core. It may take 1 hour or more. Chill, then slice thin (either with an electric slicer or by hand).

                              Coconut-Cilantro Dressing


                                Whisk ingredients together and chill.

                                Chopped Macadamia Nuts Macadamia Nut

                                Ice cream of your choice or lime sherbet/gelato  is nice

                                To serve – place slices of pineapple on the plate  Brush the pineapple slices with the coconut cilantro dressing. Cover the plate with plastic wrap and warm it in the microwave oven for about one minute. Remove the plastic wrap and sprinkle with freshly ground black pepper and macadamias. Serve with ice cream and shortbread cookies .

                                Alternatively you can make  a round of puff pastry and place pineapple slices on top.