Happy St. Patrick’s Day…I’m Goin’ Hawaiian
…But only in cuisine. I’m not ready to make a corned beef brisket, but I have some pineapple, beef sausage, green peppers and an onion that was hidden behind the oranges in the drawer of the fridge…and yes, I STILL haven’t gotten my butt to the store. Well, it’s my neighbors that are going to Hawaii but thinking of them naturally got me thinking of what kinds of delightful tropical platters they would be enjoying. I thought of this recipe from when I lived at home. Mom was a wizard at whipping up something delicious for a crowd as there were nine of us to feed. Hawaiian night at the Bland house was a special night. So today I like to continue the tradition. It will be a while before I can afford a trip there, but this easy supper gets me close enough.
I started with making some white rice, then I cut up the sausage on the diagonal and threw it into a dutch oven to brown off. I cut the onion and green pepper lengthwise into elegant strips. Stirring frequently, the vegetables took on a great brown color from the fat in the sausage but before it got too brown I added a can of pineapple chunks reserving 1/2 cup of the juice. Next I added 1/3 cup of apricot preserves to gloss over all the goodies in the pot. A few shakes of soy sauce were added, lending to the golden brown color and saltiness to the sweet…my favorite combination. Speaking of combination, it dawned on me that we’re celebrating an Irish holiday, cooking a Hawaiian dish in a Dutch oven! Some would call it a melting pot.