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Show mu ' A quick escape to paradise may be as close as your own backyard. Why not treat your family and friends to a fun, fantasy summer getaway by adding some Polynesian panache to your next summer party From the decor to the dining and drinks, you can delight your guests by taking them on a backyard trip to the South Seas. Tropical delights like Polynesian Kabobs that combine Omaha Steaks with a fruity marinade featuring ReaLemon Lemon Juice and exotic beverages using fresh fruits and juices like Mauna Lai offer a refreshing change of pace to the traditional burgers and baked beans summer cookout. And by encouraging your guests to dress in festive attire like Hawaiian shirts and and using flowery sundresses s, decorations and you can easily capture the fun and relaxing atmosphere of the Pacific Islands. table-setting- Polynesian Kabobs Prep Time. 30 minutes plus one hour to marinate Grill 8 minutes (4 minutes per side) For kabobs: 2 pounds Omaha Steaks Boneless Strip Steaks h cut into 1 chunks 1 pineapple, peeled and cored, cut into chunks 2 green bell peppers, seeded, cut into 1 h pieces 2 onions, quartered, then cut in half crosswise 16 cherry tomatoes For marinade: 2 cups pineapple juice 14 cup soy sauce 2 tablespoons ReaLemon Lemon Juice from concentrate 2 tablespoons minced garlic 2 tablespoons peeled and minced fresh ginger 1 tablespoon dark brown 12-inc- 12-inc- Clockwise Put some ncjim into your next sugar tablespoon roasted sesame oil 2 star anise, broken into pieces 1 serrano chili, with seeds, minced Salt Freshly ground black 1 pepper Soak 8 bamboo skewers (preferably 12 inches long) m water at least 10 minutes so they wont bum on the grill, then dram. (Or use metal skewers ) Mix pineapple juice, soy sauce, lemon juice, garlic, ginger, sugar, sesame oil, star anise, chili, salt and pepper in small bowl. Thread beef, pineapple, bell peppers, onions and cherry tomatoes on each skewer and lay m roasting pan. Pour marinade over kabobs and marinate in refrigerator about 1 hour, turning occasionally if not fully immersed. Remove kabobs from marinade. Pour marinade into saucepan; bang to boil and reduce to about 1 cup. Reserve half reduced marinade to pass at the table, use rest for grilling Grill kabobs about 4 minutes per side or until bell peppers begin to blacken. Brush kabobs with reduced marinade as they cook. Discard marinade used for brushing meat. Serve 2 kabobs per person. Transfer reserved marinade to gravy boat for Decorations Strip Steaks With Lemon Parsley Butter Prep Time 5 minutes Grill 8 to 12 minutes (4 to 6 minutes per side) Serves 4 party: Use greenery and flowers to decorate entryways and gathering areas For additional decorations, consider using pineapples, coconuts, fresh fruits and palm trees Drink umbrellas and swizzle sticks also enhance the festive mood of a party Light bamboo tiki torches or colorful lanterns to help set the scene Offer each guest a colorful floral lei to wear. The lei symbolizes love, friendship, gratitude and esteem. Float flower-shapescented candles in bowls as fragrant centerpieces Cover tables with brightly colored cloths in tropical patterns and for easy cleanup, use bright disposable plates and plastic ware. d, Food and Beverage Tips Keep meats, poultry and fish moist while grilling by brushing with lemon juice Brush lemon juice on fresh fruits and vegetables to keep them from turning brown Fill ice cube trays with a variety of fruit juices and freeze Serve these cubes instead of ice to keep dnnks refreshingly cold without diluting the flavor. 8 tablespoons (1 stick) butter, softened 2 tablespoons ReaLemon Lemon Juice from Concentrate 2 tablespoons chopped fresh flat-leparsley Salt Freshly ground black pepper 4 Omaha Steaks Boneless Strip Steaks (10 ounces each) af Mix butter, lemon juice and parsley until smooth Season with salt and pepper to taste Shape into three-inc- h round Wrap tightly in plastic wrap, refrigerate until ready to use Grill steaks 4 to 6 minutes each side or until internal temperature reaches 140 to 150F for medium doneness Cut seasoned butter round into wedges and serve on grilled steaks Island Hopper Makes one pitcher 7 12 cups unsweetened tea 4 12 cups Mauna Lai Mango Mango Drink 12 cup sugar Lemon or lime wedge garnish Pour tea, juice and sugar into pitcher and stir well Add ice and garnish with lemon serving. ReaLemon Lemonade Makes one pitcher 13 cups water 2 cups ReaLemon Lemon Juice from Concentrate 2 cups sugar Combine ingredients Stir until sugar dissolves Serve over ice or with lemonade ice cubes. For more refreshing recipes that include ReaLemon Lemon Juice from Concentrate and Mauna Lai, log on to www realemon.com or www.maunalai com or call For a free Good Life Guide and Cookbook filled with delicious recipes from Omaha or Steaks, call visit www.omahasteaks com. V from left: Honey Mustard Slaw, Polynesian Kabobs, Island Hopper, Dancing Guava and Strip Steaks With Parsley lemon Butter Honey Mustard Slaw PrepTime 10 minutes 8 cups packaged shredded cabbage with carrots (coleslaw mix) medium apple, chopped 14 cup thinly sliced green onions 13 cup ReaLemon Lemon Juice from Concentrate 14 cup salad oil 2 tablespoons honey 1 tablespoon brown mustard 14 teaspoon salt 14 teaspoon black pepper Combine shredded cabbage with carrots, apple and sliced green onions in large bowl Mix lemon juice, oil, honey, mustard, salt and pepper in a screw-to- p jar Cover and shake well Pour dressing over cabbage mixture, toss gently to coat Chill 1 to 2 hours Garnish with carrot curls and green onion tops if desired 1 Dancing Guava Makes one pitcher 8 cups Mauna Lai Guava Drink 1 cup pineapple juice 2 dozen strawberries, destemmed 8 scoops vanilla ice cream or frozen yogurt Blend ingredients m blender until smooth. Top with a strawberry or garnish. I blue-berr- y |