Luau Kalua Pig

As the Olympics are winding down and the summer vacation is soon to be a thing of the past why not throw a luau.  It's much easier than you think.  Unless you have a pit already dug in your backyard and two little Hawaiian boys to watch the pig cook you might want to try this recipe.  If you close your eyes tight and use a little imagination you might think you are on the islands.

All you need is a pork butt, a couple bananas, Hawaiian salt or sea salt, and a couple drops of liquid smoke.

You will want to line a pan with foil.

Put your butt in the foil and make a couple of slits in the meat.

Sprinkle the salt across the meat.

A couple of dashes of the liquid smoke.  You don't want to use too much.  Then rub it into the meat.

This is the important part.  Place the bananas around and on top of the meat.  If you have banana leaves you can use those instead.

Wrap the foil around the meat well.  You will want to put it into a preheated 325 oven.  Cook the butt for about 45 minutes per pound.

The finished product.  I forgot to take a picture of the bananas.  They turn black so you will need to discard them.  Once the meat has cooled you can start pulling it like you would any other butt. It is important to let it cool if you want to continue to have finger prints.

Once you have pulled the meat you are ready for the music to begin.

Serve with Hawaiian rolls, fruit and some rice.  The only thing missing is poi.

Butterscotch Scones with Brown Sugar Glaze

I have enjoyed finding lots of different kinds of scones during my research of English foods.  I don't think that you have enjoyed them as much as I have.  They are very easy to put together and they are a nice breakfast food.  Give them a try.

Some very basic ingredients.

In a small bowl add 3/4 c heavy cream, one egg and 2 teaspoons vanilla.

Whisk together.

In a second bowl to 2 cups all purpose flour add 1/4 c brown sugar packed.

To that add 1 tablespoon baking powder.

Then add 1/4 teaspoon salt.

To the dry ingredients add 5 tablespoons cold unsalted butter, cut into chunks.  Then cut it into the flour mixture.

When the butter is well cut in add the cream mixture.

Then add one cup of butterscotch chips.  I think next time I might chop them a little.

Gather the dough into a ball, turn out on a floured surface.

Press out to a 1/2 to 3/4 inch thickness.

Cut them in desired shapes.

Now to mix the glaze.  One tablespoon of heavy cream add 2 tablespoons brown sugar.

Whisk together.

Then brush on the tops of the scones.

Ready to place in a preheated 400 oven.  Bake for about 15 minutes until golden brown.  Check the bottoms to make sure they do not burn.

The finished product.

Butterscotch Scones Recipe

3/4 c heavy cream
1 egg
2 teaspoons vanilla
2 c all purpose flour
1/4 c brown sugar packed
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons cold unsalted butter cut into chunks
1 c butterscotch chips

Glaze
1 tablespoon heavy whipping cream
2 tablespoon brown sugar

Preheat oven to 400.
In a small bowl, whisk together the cream, egg, and vanilla; set aside.

Add the flour, sugar, baking powder, and salt to a bowl.  Cut the butter into the flour mixture. Pour the heavy cream mixture into the bowl and mix.  Add the chips.  Turn the mixture onto a lightly floured surface and form a circle.
Cut into shapes.  Place on a parchment lined baking sheet.

Make glaze and brush the tops of the scones.

Bake for about 15 minutes until golden brown.

Honey Chicken Salad

I found this recipe several months ago I think in Southern Living and had been wanting to try it.  I know my regular chicken salad recipe is pretty good and I know some would say if it ain't broke don't fix it.  But this recipe intrigued me.  The thought of peaches and blackberries in a chicken salad sounded really good.

The first thing you need to do is boil your chicken.  Add a little salt, pepper and parsley.

After it is cooled cut up the chicken.

Other than the chicken all you need is mayo, honey, pecans and the fruit.

The recipe calls for 1 1/2 cup of mayo.  I think in the future I might use a little bit less.

To that add 1/3 c honey.

Whisk it together.

Add the mayo to the chicken.

Chop about a 1/2 c of pecans.  This is probably a little more than a half cup.  I didn't bother measuring them.

Chop up 3/4 c peaches.  I didn't measure them either.

I cut the blackberries in half.  You need about 3/4 c of these too. The recipe called for 3 celery ribs diced.  I didn't add the celery.  It isn't because I don't like celery it's just that I didn't have any.

Toss it all together.  I let it sit overnight so that all the flavors will blend or "marry".

Honey Chicken Salad Recipe
1/2 c chopped pecans
4 c cooked chicken
3 celery ribs diced
3/4 c chopped fresh peaches
3/4 c fresh blackberries
1 1/2 c mayo
1/3 c honey
1/4 t salt
1/4 t pepper

Combine the first 5 ingredients in a large bowl.  Whisk the mayo, and next three ingredients.  Add to chicken mixture.

Fresh Blackberry Scones

Okay I know I have made scones already but I found recipes for some that look so good I just have to try them.  If you like blackberries I think you will enjoy the latest in my scones craze.

These are made with pretty much the same ingredients as some of the other scones with the exception of adding the blackberries. Go ahead and preheat the oven to 400 so it will be ready to go.

Add 1/3 cup of sugar to 2 cups all purpose flour.

Add 1/4 teaspoon baking soda

Add 1 teaspoon baking powder

And 1/2 teaspoon salt

In a separate bowl, mix one egg and 1/2 c sour cream.

Add 1 tablespoon of lemon zest to the egg mixture.

Mix well.

It should look like this when well mixed.

Cut one stick (1/2 cup) butter into pieces.  Make sure the butter is cold.  Cold butter is the secret to flaky scones.

Using the pastry cutter cut the butter into the flour mixture.

It should look like this when the butter is all incorporated.

Now add the egg mixture to the flour.  Use the pastry cutter to mix the egg into the flour.  Then add 1 cup fresh blackberries to the mixture.

Roll the dough together and place on a floured surface.  Press out into a circle about 1/2-3/4 inch thick. Use a cookie cutter of your choice to cut out the scones.

I used an egg wash on my other scones so I didn't this time.  I think I will continue to do the egg wash because it gives them a pretty color.  I sprinkled some sugar on top of these.  The fresh blackberries added more moisture to the scones so they were a little more sticky.  I probably added too many blackberries but they were so good. Place in the preheated oven for 15 minutes or until they get lightly browned.  You might check out the bottom of the scones too. You don't want the bottom to burn.

The finished scones.  Get out the Devonshire cream and enjoy some scones.

Blackberry Scones Recipes

2 c all purpose flour
1/3 c sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 c unsalted butter cold
1/2 c sour cream, cold
1 egg
1 tablespoon grated lemon zest
1  6 oz container fresh blackberries

Preheat oven to 400.  Line cookie sheet with parchment paper.

In a large bowl mix flour, sugar, baking powder, baking soda, and salt.
In another bowl whisk sour cream, egg and lemon zest.
Cut the butter into pieces or grate and cut into the flour mixture.  When the butter is completely incorporated add the egg mixture and mix well. Add the fresh blackberries.

Empty the loose dough onto a floured work surface and shape into a circle.  You can cut the dough into wedges or use a cookie cutter and cut. Sprinkle the tops with some sugar.  Place in the preheated oven and bake 14-16 minutes or until light golden brown.