Jefferson's Table: The Hottest Luau...Rumaki, Balamiki, Hawaiian Ribs with Mai Tais.

ENTRIES

March 29, 2011

The Hottest Luau...Rumaki, Balamiki, Hawaiian Ribs with Mai Tais.

The Phenomenon of the Polynesian Restaurant.

Mai Tais at the Luau in Beverly Hills. We remember, as if it were yesterday, sitting at the bar, contemplating the disgusting accumulation of dust on the puffer fish hanging low above our heads. Just sip' in our Tais, when out of the corner of our eyes we see, 3 stools away, Marlon Brando, arguing in low, passionate whispers, with Rita Moreno. This was 1960 and Brando was a major turn-on. We secretly watched as those notorious lips curled up in a very sensual, but vicious, sneer. We listened hard to possibly pick up a sense of what the issue was? Two more Tais, an order of rumaki, 2 of Balamiki, an order of ribs, more tais, and one more rumaki. Suddenly, Brando got up and stormed out, leaving Rita, head in hands. Maybe we saw little salty drops hitting the remains of a possible scotch and water? Mai Tais at the Luau were just the coolest!

We could not locate the actual Luau recipe, but the one from Trader Vic's, with a dash of the juice from the cherries, for a rosier color, is very close.

This is Trader Vic's Original Mai Tai recipe. You'll note that there's nary a drop of orange or pineapple juice. For this reason, Mai Tais made with any sort of juice (besides lime juice) are not "true" Mai Tais.

The Original Formula - 1944
2 ounces of 17-year old J. Wray & Nephew Rum over shaved ice. (or any distinguished light Rum)
Add juice from one fresh lime.
1/2 ounce Holland DeKuyper Orange Curacao.(or use Grand Maniere) 1/4 ounce Trader Vic's Rock Candy Syrup. (or simple syrup) 1/2 ounce French Garier Orgeat Syrup (or make your own)

Shake vigorously.
Add a sprig of fresh mint, cherry and umbrella.

We did jump ship now and then to go to Trader's, just a few blocks away, and order the outrageously alcoholic Queen Park Swizzle,. Enough of these and your mate will be spotted nude in the Beverly Hilton’s well illuminated pool? (not naming names). Watch out, these can turn you way too on. http://www.esquire.com/drinks/queens-park-swizzle-drink-recipe

The Luau Holy Pu Pu Trinity...

Ribs, Rumaki and Balamiki

First for the Ribs:

Beef Ribs Luau
Active Work Time: 20 minutes * Total Preparation Time: 45 minutes plus 2 hours marinating
This recipe uses the secret house barbecue sauce devised by chef Joe Stellini for the Luau in Beverly Hills. Look for Chinese barbecue sauce at Asian markets or make Sam Choy's, recipe below.
Ingredients:
2 cups ketchup
1/4 cup sugar
1/8 teaspoon minced garlic
1/4 cup Chinese barbecue sauce (char siu)
2 tablespoons white wine
16 to 20 baby back ribs (about 10 pounds)
Cut these apart for individual portions)

* Mix the ketchup, sugar, garlic, barbecue sauce and wine. Marinate the ribs in this for at least two hours, or even better, overnight, in the refrigerator.
* Remove the ribs from the marinade and grill them over medium coals, or place them under the broiler 4 inches from the heat source. Baste them often with the marinade until they are browned, about 10 minutes a side.

Sam Choy’s Barbeque sauce:
1 (15-ounce) can tomato sauce
1 cup packed brown sugar
1 cup minced onions
1/4 cup vinegar
1/4 cup honey
1 tablespoon minced garlic
1 tablespoon steak sauce
1 teaspoon liquid smoke
1 teaspoon chili powder
1 teaspoon coarsely cracked black pepper
1/2 teaspoon ground cumin
1/4 teaspoon dry mustard
1 cinnamon stick
In a medium saucepan, combine all ingredients. Bring to a boil,
reduce the heat, then simmer for 1 hour. Strain and store in the refrigerator.

Now for the Rumaki:

12 slices bacon, halved crosswise

12 ounces chicken livers, halved

12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar
The Rumaki Recipe begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.
Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick.
Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes.
Or, you can bake the appetizers in a 375° oven for 20 to 25 minutes.
Serve hot. Makes 24 appetizers.

And finally the Balamiki:

Balamiki ... thin strips of meat are marinated and then strung on wooden skewers for grilling.

2 lbs. round steak, pounded and cut into 3 1/2” by 1 1/2” strips.
6 large cloves garlic, minced
4 inch piece of ginger, peeled and minced
1/4 cup sherry wine
1 tbls. Brown sugar
1/2 tsp. dry mustard
5 tablespoons tamari soy sauce
3 tablespoons vegetable oil

Combine the ingredients in a large, non-reactive container, like glass. Completely cover the surfaces of each piece of meat. Let the sit in the marinade for a few hour or even better over night, in the refrigerator, turning them once or twice. Weave each piece on bamboo skewers, pre soaked in water). Cook on the grill or barbeque. Stay with it. They will cook fast.

ALOHA!!

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Jefferson's Table

Ten Generations from Thomas Jefferson's Table. Taste thrills and savvy cooking secrets from a world wise roving gourmand.

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March 29, 2011

The Hottest Luau...Rumaki, Balamiki, Hawaiian Ribs with Mai Tais.

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