Tag: Tropical

Appetizers, Dinners

Fresh-Caught Ahi Poke: Straight from the Pacific to Our Table

Diva di Cucina

There are some vacation memories you just know you’ll be talking about for years, and fishing off the south shore of Kauai is definitely one of those for our family.

A couple of years ago, we squeezed in a trip to the islands to celebrate my son’s birthday, and the one thing at the top of his wish list was to go fishing. We booked a charter with Hunt Fish Kauai and set out from Port Allen just as the sun was rising. The water was calm, the views were incredible, and it was the perfect start to what would become one of our favorite vacation memories.

And apparently, we had some serious beginner’s luck! My husband, son, and I each reeled in a beautiful yellowfin tuna. It was exhausting, exhilarating, and easily one of the coolest things we’ve ever done together. When we returned to port the crew fileted our catch right on the dock, and with fish that fresh, there was really only one thing to do, make poke!

Poke is one of my favorites because it’s incredibly quick and easy to make. Serve it as an appetizer or turn it into a meal over sushi rice or greens with jalapeños, cucumber, edamame, avocado, and tropical fruit like pineapple or mango. Sweet, spicy, fresh, and so good!

While making poke at home may not usually start with catching your own tuna in the Pacific (if only!), a trip to your local fish market can still bring a little taste of the islands home. This batch, though? It’s going to be pretty hard to beat.

Note: Keep in mind that you don’t want to make poke out of any piece of fish. You want to make sure it is labeled as “sushi grade” or “high quality tuna.” Stop by your local fish market and see what they have.

INGREDIENTS
1 pound sushi-grade tuna, cut into cubes
4 green onions, thinly sliced 
1/4 c soy sauce
3 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp toasted sesame seeds
1/2 tsp garlic, minced

STEPS

  • Place the tuna and green onions in a large bowl. 
  • In a smaller bowl, whisk together the soy sauce, oil, vinegar, sesame seeds, and garlic. 
  • Pour the marinade over the tuna and toss to coat.
  • Cover the bowl with plastic wrap and place it in the fridge to chill for at least 20 minutes. 
Beverages

I’m Back! Let’s Celebrate with a Pineapple Jalapeño Margarita

Diva di Cucina
Pineapple jalapeño margaritas served over ice in glasses with Tajín-rimmed edges, fresh jalapeño slices, and pineapple leaf garnishes.

Well, hello there! It’s been a minute. Or, you know… almost three years.

I certainly didn’t intend to disappear from Diva di Cucina for that long. I’ve missed this little corner of the internet. Sharing recipes, taking way too many pictures of food, and connecting with all of you. But somewhere along the way, life got busy. Really busy.

And the truth is, as much as I love blogging, my family, friends, and work will always come first. Between all the things that fill my days (and nights and weekends), the blog just kept getting pushed a little further down the list. You know how it goes. You tell yourself, I’ll get to it next week. And then suddenly three years have passed. How does that even happen?!

At the beginning of this year, I made a vision board and set an intention to make my way back here. Nothing crazy. I wasn’t going to promise myself weekly posts or some ambitious content calendar I knew I couldn’t keep up with. My goal was simply to find a better balance and start sharing recipes again, even if it was only once a month.

So here we are, with just four months left in the year, and I am barely making good on that intention. But you know what? I’m here! And I can’t think of a better way to toast my return than with a cocktail. Cheers to that!

This margarita is the perfect combination of spicy and sweet, and it is ridiculously easy to make. You literally just throw all the ingredients into a shaker and mix vigorously. That’s it! Somehow, though, the finished drink feels fancy enough that people will think you put in way more effort than you actually did. My favorite kind of recipe.

The sweet, tropical pineapple balances out the kick from the jalapeño, while the lime keeps everything bright and refreshing. You can easily adjust the heat depending on how spicy you like things.

It’s the perfect drink for a lazy afternoon by the pool, a summer BBQ with friends, taco night on the patio, or simply celebrating the fact that you finally did the thing you’ve been saying you were going to do all year.

So cheers to finding balance, following through on intentions (even if it takes a little longer than planned) and making time for the things that bring us joy.

And cheers to being back. I’ve missed this. Now, who wants a margarita?

Pineapple jalapeño margaritas served over ice in glasses with Tajín-rimmed edges, fresh jalapeño slices, and pineapple leaf garnishes.

Note: If you don’t like things spicy and just want a mild jalapeno flavor, do not put the jalapeno slices into the drink shaker, just add them to the glasses. Shaking the jalapenos with ice in the shaker releases those spicy oils and infuses the flavor into the drink. 

INGREDIENTS 
1 1/2 c pineapple juice 
1/2 c silver tequila 
1/4 c orange liqueur (I prefer Grand Marnier or Cointreau) 
2 tbsp lime juice, fresh squeezed 
1 jalapeño, sliced 
lime wedges (optional) 
tajin or salt for the rim (optional) 

STEPS 

  • Pour some tajin or salt on a small plate. 
  • Rub a lime wedge around the rim of two glasses and dip the glasses into the tajin or salt to coat and fill with ice. 
  • In a drink shaker, combine the pineapple juice, tequila, orange liqueur, lime juice, half of the sliced jalapeño, and some ice and shake vigorously for at least 30 seconds. 
  • Strain the margarita into the prepared ice filled glasses and garnish with the other half of the jalapeno slices.  
Family Theme Nights

Family Theme Night—Tropical Beach Party

Diva di Cucina

These days the week seems to drag on, and on, and on. So, to liven up our Friday nights and to give us something to look forward to, my family and I decided that every Friday will be a theme day. We did this last week and went with a tropical beach theme. It was so much fun! We all got decked out in our island attire, had piña coladas for happy hour (virgin ones for the youngster), cooked an awesome island dinner, and then watched Lilo and Stitch while sprawled out on beach towels in the living room.

Piña Colada

I thought you and your families may enjoy playing along with us. I hope you don’t mind me mixing it up a bit. Recipes will of course be a big part of the festivities.

Each week you will find a themed graphic with some inspiration for attire, movies, and some other fun touches you can do to create a special vibe. I will also include links to some theme based recipes to plan a menu around.

If you do participate in any of the theme nights please be sure to post your pics and tag me on Instagram @DivaDiCucina and use the hashtag #DivasThemeNight. I would love to see how you and your family incorporate any of the themes and put your own twist on them. Please also share any other ideas you have or links to other tropical themed recipes you enjoy in the comments below.

I hope you have as much fun with this as my family and I!

Family Theme Night—Tropical Beach PartyFamily Theme Night—Tropical Beach Party

FOOD IDEAS
Click on the name of the food item below to be directed to a page with that recipe. Please note some of these link to recipes shared by other awesome food bloggers which will redirect you to their sites.

Appetizers/Snacks
Mango Salsa
Crab Cakes with Spicy Remoulade
Easy Hawaiian Dip

Drinks
Blended Mango Margaritas
Summertime White Sangria
Piña Coladas
Rum Punch

Main Course
Macadamia Nut Crusted Halibut
Shrimp Tacos
Homemade Fish Sticks and Tartar Sauce
Grilled Chili Lime Chicken Tacos with Pineapple Salsa
Caribbean Baked Chicken with Mango
Grilled Hawaiian Chicken

Side Dishes
Tropical Macadamia Nut Rice
Mango and Bok Choy Salad
Hawaiian Macaroni Salad
Tropical Fruit Salad

Dessert
Piña Colada Pie with Drunken Rum Sauce
Mini Key Lime Pies
Personal Pineapple Upside Down Cakes
Hawaiian Poke Cake

Hawaiian Grilled Chicken and Grilled PineappleHawaiian Grilled Chicken and Grilled Pineapple Over Macadamia Nut Rice

Dinners

Recipe—Spicy Shrimp

Diva di Cucina

I have been making this shrimp recipe for years! It is definitely one of my favorite ways to enjoy the tasty crustacean. Shrimp are a great low calorie protein, perfect for any diet. This recipe certainly has a little kick to it, but nothing over the top. It’s the perfect balance of spices. This recipe takes less than 10 minutes total, making it a great recipe to enjoy after a long workday. I most recently served these with my mango and bok choy salad and some cilantro lime rice. They went great together! (My husband even went back for thirds!) I also frequently pair this with my mango salsa and grilled avocadoes for a fabulous healthy meal. Something about sweet tropical flavors and these spicy shrimp go so perfectly together. Give these a try, you won’t be disappointed.

Note: Colossal shrimp are exactly that, just extremely large shrimp. I like using them for this recipe but you can certainly use any size shrimp.

INGREDIENTS
4 tbsp olive oil
1 tbsp garlic, minced
2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp salt
1 1/2 lbs colossal shrimp, deveined and peeled

STEPS

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic, paprika, cumin, ginger, pepper, and salt.
  • Cook for 1–2 minutes stirring until it becomes a thick sauce.
  • Add the shrimp and cook for 4–6 minutes or until no longer transparent.
Beverages

Recipe—Blended Mango Margaritas

Diva di Cucina

It may technically be spring, but this diva is ready for summer (and Cinco de Mayo)! With the warmer months quickly approaching, there is no better way to beat the heat than with a homemade margarita. Until recently, I was a margarita purist. I rarely deviated from the traditional lime margarita, on the rocks, no salt. This week I had a couple of overly ripe mangoes that we never got around to eating. I decided to be adventurous and make my first ever mango margaritas. Oh. My. God. I am officially hooked on mango margaritas! These were the BEST margaritas I have ever had in my life! They were the perfect treat after we got home from a hot hike in the sun. My husband is a beer guy and he happily drank two of these fabulous concoctions. They were the perfect balance of sweet and tangy, intoxicating and perfectly drinkable. The texture from the mangoes makes these super smooth and almost creamy. So go dust off your blender, and give these fabulous mango margaritas a try! Add some island music, giant sunglasses, perhaps a cabana boy, and a batch of these margaritas and you are ready to ring in summer!

Note: Makes four margaritas.

INGREDIENTS
2 c fresh mangoes, chopped (Frozen mangoes may be substituted. See note below.)
1/2 c lime juice
1 c silver tequila
1/2 c orange liquor (I prefer Grand Marnier or Cointreau)
2 tsp sugar
2 c ice

Note: You can substitute frozen mangoes for fresh. However, if you decide to do so, be sure to start with one cup of ice and add more as needed while blending.

GARNISH
4 lime slices (for garnish)
2 tbsp sugar (to put on the rim of the glass)

STEPS

  • In a large blender combine the mango, lime juice, tequila, triple sec, sugar, and ice.
  • Blend until smooth. Add additional ice if needed to reach desired consistency.
  • Use one of the limes to wet the edge of the glasses.
  • Place the 2 tablespoons of sugar on a small plate and dip the rim of the glass into the sugar to coat all the way around.
  • Pour the margaritas into the glasses and store any extra in the freezer until ready to drink.

Looking for more creative margarita recipes? Maybe you will love these!

Grapefruit Margaritas on the Rocks

Salads

Recipe—Mango and Bok Choy Salad

Diva di Cucina

My produce box was filled with lots of fabulous goodies this week. I had almost all the makings for a delicious tropical salad, bok choy, mango, and cilantro. Yum! While many recipes that include bok choy have you cook the leafy green it is also great for salads or slaws. Bok choy is light, sweet in flavor, and has a nice crisp texture. The nutritional value is also a huge plus. It’s high in Vitamins A, C, and K as well as calcium, potassium, magnesium, and it is low in calories. The dressing for this salad is sort of a citrusy vinaigrette that keeps the salad light and refreshing. This salad was the perfect cooling component for the spicy prawns I served with it. With all these bright colors I can’t help but think that this is the perfect dish for the coming spring and summer seasons.

Note: You can use a regular head of bok choy or about 4 baby boy choy. Baby book choy has a milder flavor but both will work well with this recipe.

INGREDIENTS
4 c bok choy, mostly greens with some stalks thinly sliced
1 1/2 c red cabbage, thinly sliced
2 mangos, diced
3 stalks celery, thinly sliced
4 green onions, thinly sliced
1/4 c fresh cilantro, chopped
3 tbsp rice vinegar
4 tbsp limejuice
1 tbsp sugar
3 tbsp olive oil
2 tsp soy sauce
1/4 tsp salt

STEPS

  • Combine the bok choy, cabbage, mango, celery, green onions, and cilantro in a large bowl.
  • In a small bowl whisk together the rice vinegar, limejuice, sugar, olive oil, soy sauce, and salt until most of the sugar and salt are dissolved.
  • Pour the dressing over the salad and toss to combine.
Sweet Treats

Recipe—Piña Colada Pie with Drunken Rum Sauce

Diva di Cucina

Looking for that perfect summer dessert that takes you away to a tropical island? Then look no further! My piña colada pie is a little slice of paradise. This crust less pie could not be easier to make. You literally combine all the ingredients and put it in the oven to bake. It is a creamy custard based pie which is great all on it’s own but add in the drunken rum sauce and ooo-weeee! That’s good stuff, like a party in your mouth! I like to top mine with some homemade whip cream and crushed macadamia nuts to dress it up a bit. I made this for some friends the other night and they said it was like nothing they had ever had before (I am pretty sure it was a compliment). It is a one of a kind dessert that will make your mouth happy.

PIE INGREDIENTS
1 1/2 c heavy whipping cream
1/2 c sugar
6 eggs
1 tbsp vanilla
1/2 c flour
2 c shredded coconut
8 oz can crushed pineapple, drained

DRUNKEN RUM SAUCE INGREDIENTS
1 c butter
1 c Myers dark rum
1 c brown sugar

GARNISHES
whipped cream
crushed macadamia nuts

STEPS

  • Preheat oven to 350º.
  • In a large mixing bowl combine cream, sugar, eggs, vanilla, and flour.
  • Mix using a hand mixer for about 2 minutes on medium speed.
  • Fold in coconut and pineapple until completely combined.
  • Pour your pie mixture into a greased pie dish.
  • Bake for 40–45 minutes.
  • Remove pie from oven and allow to cool.
  • While pie is cooling start the rum sauce by melting the butter in a small saucepan.
  • Stir in brown sugar and whisk until sugar is dissolved.
  • Add in rum and bring to a gentle boil.
  • Turn heat to low and simmer for 2–3 minutes.
  • Pour sauce over a warm slice of pie and top with whipped cream and some macadamia nuts.
Appetizers, Sauces

Recipe—Mango Salsa

Diva di Cucina

I have traveled to the Hawaiian Islands several times and I can’t even begin to describe how incredible the regional cuisine is. Hawaii is known for it’s tropical fruits grown in rich volcanic soil and some of the best quality fish in the world. Every time I make this vibrant colored salsa it takes me back to the islands. It goes great served with just tortilla chips, but pairs incredibly well with grilled fish, shrimp tacos, and crab cakes. Another favorite way to dish it up is over warmed Brie served with Triscuits. It may seem like more of a summer recipe, but I enjoy making it year round. Mix yourself up a refreshing Mai Tai and pretend like you are on an island getaway while you are enjoying this tropical treat.

INGREDIENTS
2 mangos, diced
1 jalapeño, diced (deseed the pepper if you don’t want it to be too hot)
1/4 red bell pepper, diced
1 green onion, chopped
2 tbsp cilantro, chopped
2 tbsp lemon juice
4 tbsp rice vinegar
2 tsp sugar
pinch of salt

STEPS

  • Mix together mangos, jalapeño, red bell pepper, green onion, and cilantro.
  • In a separate small bowl mix together lemon juice, rice vinegar, sugar, and salt until sugar and salt are dissolved.
  • Pour liquid mixture over salsa and mix well.
  • Cover and allow to chill for at least 30 minutes before serving.

See my crab cake recipe here for a great pairing for this mango salsa (skip the spicy remoulade if serving with the mango salsa):
https://divadicucina.wordpress.com/2011/12/06/recipe-crab-cakes-with-spicy-remoulade/