Plateau Magazine June-July 2023

Nothing screams early summertime in Highlands-Cashiers like an outdoor bash—and we all know a wicked
heatwave is on the horizon—so I gathered my favorite humans for a good old-fashioned Hawaiian fiesta. I
encourage you to do the same. The following recipes are written for approximately 10 hungry guests, so
adjust the math as needed for your custom crowd.
As an homage to the famous shrimp trucks of the North Shore, I perfumed crispy prawns with garlic butter.
To wash them down: frothy passionfruit painkillers over pebble ice—some spiked with boozy floaters and
others stirred with zero-proof rum.The leasing office at my apartment complex wasn’t too keen on me
digging a traditional underground imu, so I turned to my Dutch oven for prepping fall-apart pork. I leaned
on liquid smoke, Himalayan pink salt and banana leaves for tender meat with an earthy flavor. Also on
deck: chicken and pineapple kabobs bathed in coconut milk and lime marinade, an unpredictable twist on
the predictable macaroni salad present at every Hawaiian party, and bouncy brown butter mochi infused
with sweet Meyer lemon.
Coconut bras sold separately.
Passion Fruit Painkiller
Yield: 10 drinks
Ingredients
15 ounces dark rum
(or sub non-alcoholic rum like Ritual)
10 ounces passion fruit juice
5 ounces fresh pineapple juice
5 ounces fresh orange juice
5 ounces lime juice
1 15-ounce ounce can cream of coconut
(such as Coco Lopez)
Freshly grated nutmeg, for garnish
Directions:
1. In a cocktail shaker with ice, combine
the rum, passion fruit juice, pineapple
juice, orange juice, lime juice and coconut
cream. If you’re using an NA rum, add 4
drops of orange bitters and splash of apple
cider vinegar for a little more burn.
2. Shake vigorously until chilled.
3. Tuck a few tall pineapple leaves in a highball
glass and then fill to the top with pebble ice.
Strain the drink into the glass and then garnish
with freshly grated nutmeg.
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