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Hawaii, the Aloha State and birthplace of President Barack Obama, is the theme for this year’s Philadelphia International Flower Show taking place March 4 to 11. The Pennsylvania Convention Center will be transformed into a tropical paradise, which is no easy feat for those of us who have little or no experience in forcing flowers to bloom indoors.
Orchids will be highlighted, especially since these gorgeous flowers of diverse sizes and colors symbolize our 50th state. They’re always popular during the Flower Show; last year’s exhibits filled me with wonder. I suspect birds of paradise will be prominently displayed as well.
I have never been to Hawaii, but I have attended many a luau in California and Florida. Glorious outdoor weather formed the backdrop for a scrumptious feast made fit for Queen Liliuokalani (1838-1917), Hawaii’s last monarch who reigned for one year and 354 days.
Native to South and Central America, the pineapple is a New World food. The first pineapples arrived in Hawaii during the 1700s and have long been considered a symbol of welcome and hospitality throughout the world. Its sweet and tart flavor became popular with Europeans and Asians.
We can buy fresh pineapples year-round. Dole cans pineapple in its own juice with no sugar added and also offers this naturally sweet fruit in jars and small cups packed to go, perfect for the lunchbox or an after-school snack.
Let’s celebrate Hawaii with these tasty pineapple recipes.
Chicken and Pineapple Soup Vietnamese Style
From “Blue Corn and Chocolate” by Elisabeth Rozin
Ingredients:
2 tablespoons of vegetable oil
1 medium onion, thinly sliced
1 medium tomato, coarsely chopped
2 cups of fresh pineapple, about 4 slices, coarsely chopped
4 cups of chicken stock
1 teaspoon of powdered lemongrass
Good pinch of crushed hot pepper flakes
1 tablespoon of fish sauce (nuoc mam)
1 cup of cooked white meat chicken, shredded
1/2 cup of coriander leaves, chopped
Directions:
Heat the oil over moderate in a medium saucepan and sauté the onion until it wilts. Add the next six ingredients and simmer, uncovered, over low heat for about 30 minutes.
Stir in the chicken and coriander. Bring to a simmer and serve hot.
Serves six.
Pineapple-Smothered Pork Loin
from “U.S.A. Cookbook” by Sheila Lukins
Ingredients:
5 cups of pineapple, cut into half-inch pieces
2-1/2 cups of sugar
2 cups of water
1/3 cup of soy sauce
Cloves from 1 large head of garlic, peeled and slightly crushed
1 boneless pork loin, about 2-1/2 pounds
Directions:
Place the pineapple, sugar and water in a heavy saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, stirring occasionally, until the pineapple reaches a marmalade consistency, for about 40 minutes. Cool to room temperature.
Combine the pineapple marmalade, soy sauce and garlic in a baking dish. Add the pork loin and coat it well with the sauce. Cover and marinate overnight in the refrigerator, turning it once or twice.
Preheat the oven to 350 degrees.
Roast the pork loin in the marinade, covered, for 20 minutes. Reduce the heat to 325 degrees, uncover the dish, and cook, basting occasionally, for 45 minutes. The internal temperature should reach 150 to 160 degrees. Let the pork rest for 10 minutes. Remove the garlic.
Thinly slice the pork and spoon the sauce on top. Serve any extra sauce in a gravy boat.
Serves six.
Fresh Pineapple Relish
from “U.S.A. Cookbook” by Sheila Lukins
Ingredients:
4 cups of pineapple, diced
2 onions, cut into half-inch dice
1 red bell pepper, cut into quarter-inch dice
4 garlic cloves, minced
2 tablespoons of ginger, finely minced
1 cup of golden raisins
1 small dried red chile pepper, crushed
1 teaspoon of salt
1/4 teaspoon of cinnamon
1 cup of packed light brown sugar
1/2 cup of cider vinegar
Directions:
Place all ingredients in a heavy saucepan. Bring to a boil, reduce the heat to medium and simmer, stirring occasionally, for 30 minutes.
Cool at room temperature. Cover the relish and refrigerate until ready to use. Bring to room temperature before serving it with pork, fish, poultry or baked ham. Try a dollop on a tuna sandwich.
Makes about four cups. SPR
Contact the South Philly Review at editor@southphillyreview.com.
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