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Party
Polynesian
Polynesian Kabobs,
Strips Steaks With Lemon Parsley Butter,
Island Hopper,
Realemon Lemonade,
Honey Mustard Slaw and
Dancing Guava
 (Family Features) - 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 décor 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 La'i 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 flowery sundresses - and using eye-
catching decorations and table-settings, you can easily
capture the fun and relaxing atmosphere of the Pacific
Islands.
Decorations
- 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-shaped, scented 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.
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 drinks
refreshingly cold without diluting the flavor.
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 - cut into 1 1/2-inch chunks
1 pineapple, peeled and cored, cut into 1-inch chunks
2 green bell peppers, seeded, cut into 1 1/2-inch pieces
2 onions, quartered, then cut in half crosswise
16 cherry tomatoes
For marinade:
2 cups pineapple juice
1/4 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 sugar
1 tablespoon roasted sesame oil
2 star anise, broken into pieces
1 serrano chili, with seeds, minced
Salt
Freshly ground black pepper
Soak 8 bamboo skewers (preferably 12 inches long) in water
at least 10 minutes so they won't burn on the grill; then
drain. (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 in 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; bring 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 serving.
Strip Steaks With Lemon Parsley Butter
Prep Time: 5 minutes
Grill: 8 to 12 minutes (4 to 6 minutes per side)
Serves 4
8 tablespoons (1 stick) butter, softened
2 tablespoons ReaLemon Lemon Juice from Concentrate
2 tablespoons chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper
4 Omaha Steaks Boneless Strip Steaks (10 ounces each)
Mix butter, lemon juice and parsley until smooth. Season
with salt and pepper to taste. Shape into three-inch 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 150°F for medium doneness.
Cut seasoned butter round into wedges and serve on grilled
steaks.
Island Hopper
Makes one pitcher
7 1/2 cups unsweetened tea
4 1/2 cups Mauna La'i Mango Mango Drink
1/2 cup sugar
Lemon or lime wedge garnish
Pour tea, juice and sugar into pitcher and stir well.
Add ice and garnish with lemon.
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.
Honey Mustard Slaw
Prep Time: 10 minutes
8 cups packaged shredded cabbage with carrots (coleslaw mix)
1 medium apple, chopped
1/4 cup thinly sliced green onions
1/3 cup ReaLemon Lemon Juice from Concentrate
1/4 cup salad oil
2 tablespoons honey
1 tablespoon brown mustard
1/4 teaspoon salt
1/4 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-top 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.
Dancing Guava
Makes one pitcher
8 cups Mauna La'i Guava Drink
1 cup pineapple juice
2 dozen strawberries, destemmed
8 scoops vanilla ice cream or frozen yogurt
Blend ingredients in blender until smooth.
Top with a strawberry or blue-berry garnish.
For more refreshing recipes that include ReaLemon Lemon
Juice from Concentrate and Mauna La'i, log on to
www.realemon.com or www.maunalai.com or call 1-800-426-4891.
For a free Good Life Guide and Cookbook filled with
delicious recipes from Omaha Steaks, call 1-800-228-9055 or
visit www.omahasteaks.com.
SOURCE: Mauna La'i®
Omaha Steaks
ReaLemon®
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