A look back- Hawaiian at Angie's

All our talk about vacationing in Hawaii made me nostalgic. Here's a look back at Amanda's first ever supperclub dinner. I remember at the time, that Steph said it was one of our very best supperclubs thus far...in terms of food. This particular supperclub was also bittersweet because we bid longtime member and phenomenal cook & baker, Sara good-bye.

Blue Hawaiian
1 oz light rum
1 cherry
2 oz pineapple juice
1 oz Blue Curacao liqueur
1 oz cream of coconut
1 slice pineapple

Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
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Edamame Dumplings
2 cups edamames (may substitute English peas), reserve 1/4 cup, for garnish
1 cup tightly packed spinach leaves
1/4 cup cold, chopped butter
1/2 tablespoon truffle oil
2 tablespoons chopped chives
Salt and black pepper
1 package thin, square wonton skins
Egg wash (1 egg lightly beaten with 1/4 cup cold water)In a pot of salted water, boil the edamames until soft, about 15 minutes. During the last 2 minutes, add the spinach, to wilt.

Strain well and add to a food processor. Puree until smooth. Add the butter and only pulse. You want small pieces of butter in the mousse.

Fold in truffle oil and chives, and season. Place in refrigerator until chilled through.

To make the dumplings, lay out 4 wonton skins at a time, and spoon about 1/2 tablespoon of mousse on each. Brush on egg wash on the edges and fold in half to form a triangle. Fold left tip of triangle underneath to attach to right tip (like a tortellini). Repeat and make 24 dumplings total. Reserve in the refrigerator.

In a large pot of boiling, lightly salted water, add dumplings and cook for 3 minutes. Serve immediately.

Ming Tsai

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Spinach Salad with Shrimp, Mango, and Red Onion
1.5 lb flat leaf stemmed, washed, dried, torn into large pieces (about 9 tightly packed cups)
1 lb cooked medium shrimp (you can buy peeled and cook b/c dressing is pretty strong anyway)
1 large ripe mango cut into thin strips
1/2 small red onion sliced thin
2 tablespoons rice wine vinegar
1 teaspoon grated orange zest and 2 tablespoons juice from 1 orange
1 tablespoon minced fresh gingerroot
1/4 canola or vegetable oil
1 tablespoon asian sesame oil
salt and ground black pepper

Place shrimp, spinach and mango in a large bowl. In a small bow, place onion and 1 tablespoon vinegar and macerate (stir aggressively with fork) until onions are bright pink, about five minutes - - this gives the onions more flavor and takes off some of the raw onion edge tastewise. Add orange zest and juice, gingerroot, and remaining vinegar as well as salt and pepper to a separate small bowl and then whisk in oils to make dressing. Add onions to salad. Then pour dressing over, toss and serve.
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Kalua Pig
8 pounds pork butt
4 tablespoons liquid smoke
4 tablespoons Hawaiian salt
8 to 12 large ti leaves, ribs removed

Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil.

Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours.

Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

Substitutes for Ti leaves: Corn husks, foil, banana leaves

Sam Choy

Angie's Notes: I also sauteed some shredded cabbage with minced garlic and corn oil. I mixed the cabbage in with the shredded pork to get a classic Kalua pork and cabbage dish.

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