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Fabulous Turkey Brine/Roasting Recipe

Everyone has their favorite Thanksgiving Turkey recipes, but this is one of our favorites!

Ingredients

1 whole fresh turkey or frozen turkey that has not been injected with sodium solution (I use a 20-pound turkey)

My Favorite Turkey Brine, recipe follows

2 sticks butter, softened

3 tablespoons chopped fresh rosemary

2 tablespoons julienned orange zest

 Turkey Brine:

2 gallons cold water

3 cups apple cider

2 cups packed brown sugar

3/4 cup kosher salt

3 tablespoons tricolor peppercorns

5 whole bay leaves

5 cloves garlic, minced

Peel of 3 large oranges, cut into large strips

4 rosemary sprigs, leaves stripped

Special equipment:

 brining bag or very large pot
  1. Remove the turkey from its packaging and remove the bags with the neck and giblets from the cavity. Rinse the neck and giblets and put them in a plastic bag in the fridge; you’ll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic.
  2. Preheat the oven to 275 degrees F.
  3. Remove the turkey from the brine and rinse thoroughly, inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry.
  4. Truss the bird or tuck the legs and wings however you like. Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it’s well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.) Note: There will still be more cooking time after this, but it’ll be at a different temperature.
  5. When it’s time to remove the turkey from the oven, mix together the butter, rosemary and orange zest. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert an oven-safe meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven and continue roasting, basting/brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and until the juices no longer run pink. This will take another 1 1/2 to 2 1/2 hours, depending on the size of the bird.
  6. Remove from the oven and cover lightly with foil until you are ready to carve.

Turkey Brine:

  1. Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary in a large pot. Stir until the salt and sugar are dissolved. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill. Chill overnight, rinse and place in a roasting pan.

Cook’s Note

This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.

Recipe compliments of The Food Network.

The Lanai Specialty Sake Cocktail Recipe

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The Lanai Specialty Sake Cocktail Recipe

October 1st is traditionally known as National Sake Day in Japan and marks the official start of the sake brewing season. Our Lanai ‘ohana decided to create a specialty cocktail to honor this renowned Japanese beverage and here is the recipe!

  • 2 small slices muddled watermelon
  • 1 oz vanilla vodka
  • .5 oz St. Germaine
  • .5 oz lime juice
  • .5 oz simple syrup
  • Fill with approximately 2 oz of sake (we used Hana Awaka Sparkling Flower Sake)

Grab and Go Veggie Lasagne Recipe

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Ingredients

  • 1 lb ricotta cheese
  • 3 eggs
  • 1 tbsp ground nutmeg
  • 5 cups mozzarella cheese
  • 8 cups of your favorite marinara sauce
  • 1/2 cup of olive oil
  • 2 boxes of lasagna noodles
  • 3 cups of blanched, well drained veggies (we suggest spinach, mushrooms, eggplant, zucchini, bell peppers)

Method

Blanch the lasagna noodles in salted, oiled water and then drain and toss lightly in a small bowl with olive oil. Mix the ricotta, eggs and spices in another bowl. Assemble the lasagna: Lightly oil the bottom and sides of roasting pan. Ladle a thin layer of tomato sauce, followed by the first layer of lasagna noodles, then spread 1/3 of the ricotta mixture. Then add one cup of vegetables and a light casting of the mozzarella cheese. Repeat three times and end with a topping of marinara and mozzarella cheese.

Bake uncovered at 350 degrees for 30 minutes. Let sit for at least 10 minutes before you slice and serve. Bon appetite!

Hawaiian Rub Pot Roast Recipe

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Ingredients:

3 lb Chuck roast

4 carrots , chopped

4 stalks celery, chopped

1 large sweet onion, cut into quarters

2 Hawaiian Sweet potatoes

4 red potaoes

1 can beef broth

1 ennvelope dry onion soup mix

1 1/2 teaspoon Salty Wahine Hawaiian Rub

1 tablesppon flour

1 reynolds roasting bag

Instructions:

Put flour in roasting bags as instructed on roasting bag box. Place roast in roasting bag into a baking dish. Add carrots, celery and onions all around roast. Then add potatoes on top of other vegitable. In a sperate bowl, combine dry soup mix and Salty Wahine Hawaiian Rub. Sprinke all over top of potatoes and roast., saving just a little on the side. Pour beef broth over roast, then sprinke the remaining Hawaiian Rub mixture over roast and potatos. Seal bag and poke 3 or 4 slits in bags with a knife. Bake at 350 for 2 hours.

Note: we also love to use turnips if we find them at the market. All root vegitable are wonderful in this dish.

Susan’s Cranberry Chutney Recipe for the Holidays!

Tis the season for parties, tasty cocktails and yummy holiday recipes. This month, we are featuring a cranberry chutney dish that has been created by our owner Susan Warner. Here is the recipe:

Ingredients

  • 1 bag of cranberries
  • 12 oz tart apples – peeled, cored and chopped
  • 1 cinnamon stick
  • 1/4 tsp salt
  • 2 tbsp ginger – fresh, grated
  • 2 tsp orange or lemon zest
  • 1 cup sugar
  • 1/2 cup of orange juice
  • 1/4 cup of white wine vinegar

Method

Boil, then simmer for a half hour until the mixture thickens. You can add dried cherries if you like. Bon Appetit!