Aloha! It’s Mai Tai Time

Boy, can I tell you some stories about Mai Tai Cocktails and a very stuborn husband. And this is the perfect time to tell it.

Once a very long time ago, when our children were still teenagers, we took a family vacation that involved a couple of nights in Southern California in Oxnard, then a road trip up to Mammoth Lakes for some horseback riding, then off to a ghost town on the eastern slopes of the Sierras for some exploring before heading back home again. Those were the days when we drove all over the countryside rather than to stay put in one place for vacation.

Anyway, the day we arrived in Oxnard it was raining, so we stayed in our suite and played games as a family. The next day it was still raining. We had but the one day at the ocean, and it really didn’t look like we would be getting any sort of break in the weather. Finally late in the afternoon Hubby announced he was paying for a private beach with cocktail service and by God he was going to get it! Off he went to get a beach chair from the concierge’s desk along with an umbrella. He let them know he wanted a Mai Tai delivered to him on the beach. And there he sat, in the cold wet rain, under his umbrella, sipping on a Mai Tai. The kids and I watched him from the comfort of our suite and laughed our butts off.

For the longest time, any mention of a Mai Tai would bring up that story and people who know Hubby would laugh. They could just see him sitting there ENJOYING MY DRINK, GOD DAMNIT!

In the nearly forty years that Hubby and I have been married, I can count on one hand the number of times it’s been that Hubby and I have had a get-away just the two of us. We’ve traveled with kids, grandkids, or other couples. We did Tahiti once alone, Jamaica once alone and New Mexico once alone. That’s really been it. Sure, most weekends we do things together just the two of us – to county fairs or street fairs or flea markets. We have breakfast as a family, and dinner as a family, spending a few hours most weekends doing things together, just the two of us. I bring these two seeming unrelated things up for a reason.

Not long ago, I mentioned to Hubby that I thought we should plan maybe once a month or so a date night, so we could spend time together just us. He pointed out that we have date night nearly every weekend. He had a point, but I still liked the idea of something a bit more traditionally romantic. Hubby knew what I was hinting at, and he reached out to me about taking a few days off for a mini get away. We spent a day emailing back and forth about the whole idea of spending time just us on a beach somewhere holding hands and being alone. No children or grandchildren or now great grandchildren. No friends or family. Just us. Hubby found what seemed the perfect place to go in Southern California with a private beach that included drink service. And then, almost as an after though, Hubby mentioned that the hotel had recently been bought out, refurbished and was reopening as a whole new resort experience. The moment he said it’s previous name, I realized we had stayed there once before – it’s the Mai Tai beach resort! Too funny!

I’m not going to mentioned when we’ll be there again. It’s never a good idea to advertise travel plans even though Kiddo will be at the house. But what I will do is post some pictures once we’re home again. Till then, enjoy this amazing beach vacation meal complete with Mai Tai Cocktails.

Aloha! It’s Mai Tai Time
Fresh Pineapple Chicken Teriyaki
Sticky Rice
Mai Tai Cocktails by the Pitcher

Fresh Pineapple Chicken Teriyaki
Pineapple Bowls
2 fresh Pineapples

With a large, sharp knife, cut the pineapples in half. Care out the inside of each half to create four bowls. Reserve pineapple pieces to use as desired, reserve juices for sauce and cocktails.

Pat inside with paper towels to absorb excess liquid. Turn upside down (cut side down) to continue to drain until ready to use.

Teriyaki Sauce
1/2 teaspoon fresh Gingerroot
1 Clove Garlic
1 tablespoon Cornstarch
1 tablespoon cold water
1/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Soy Sauce
1/4 cup Cider Vinegar
1 teaspoon Mirin
1/4 teaspoon Black Pepper
1/4 cup Pineapple Juice

Peel and grate gingerroot. Peel and grate garlic. Set aside.

Dissolve cornstarch in a small bow with the cold water. Pour slurry into a small saucepan over low heat.

Stir in ginger, garlic, sugars, soy sauce, vinegar, Mirin, black pepper and pineapple juice. Once dissolved and well blended, increase heat to medium-low. Stirring frequently, let simmer until sauce thickens, about 20 minutes.

Teriyaki Chicken
12 boneless Chicken Thighs
4 Green Onions for garnish
Sesame Seeds for garnish

Heat oven to 425-degrees. Line a rimmed baking pan with foil. Spray with non-stick cooking spray or brush lightly with oil to prevent chicken from sticking. Set aside.

Place chicken thighs bowl. Pour a small amount of sauce over the chicken, toss to lightly. Place chicken thighs in a single layer on the prepared baking sheet. Brush with Teriyaki sauce. Turn pieces over, brush again. Place in the heated oven and bake for 15 minutes. After first baking time, turn pieces over, brush again with sauce. If too much liquid from the chicken has accumulated, drain so sauce is not diluted. Continue to bake another 15 minutes. Turn one last time, brush again and let bake until juices run clear.

While the thighs bake, snip green onions for a garnish, set aside.

Once thighs are fully cooked, switch oven to broil. Brush chicken with sauce, broil for about 5 minutes. Turn, brush again and broil for another 3 minutes or so.

Cut chicken into bite-size pieces. Divide among pineapple bowls. Garnish with sesame seeds and green onions. Serve with a scoop of sticky rice and a refreshing Mai Tai.

Sticky Rice
1 cup White Rice
1-1/2 cups Water
Pinch Salt

Place rice in a saucepan with water and salt. Bring to a boil, then reduce heat to low. Cover; let simmer undisturbed for 15 minutes or until rice is tender. Keep warm until ready to serve.

Mai Tai by the Pitcher II
2 cups Dark rum
1 cup Light rum
1 cup Triple Sec
3-1/2 cups no-pulp Orange Juice
3-1/2 cups Pineapple Juice
2 cups Sweet n’ Sour Mix
1/2 cup Grenadine
Cubed or Crushed Ice
Maraschino Cherries
Fresh Pineapple Wedges

Combine all ingredients in a large pitcher or cooler. Stir to mix. Chill for 1 hour. Fill glasses with ice. Pour Mai Tai mixture over ice. Garnish with cherries and pineapple.

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I will praise You, Lord, for You have rescued me.
Sing praise to the Lord, you His faithful once,
And give thanks to His Holy Name
For His anger lasts but a moment;
A lifetime, His good will.
At nightfall, weeping enters in
But with the dawn, rejoicing!