On a visit to Dallas last year, I had a very special date at Roy’s, a terrific Hawaiian Fusion restaurant. The meal was wonderful as was the company and atmosphere.

Roy Yamaguchi was born in Tokyo and attended the Culinary Institute of America in NY at the age of 19. In 1988 after having worked in LA and opened his first restaurant there, Roy relocated to Honolulu. He opened the first Roy’s restaurant which brought him much prestige and accolades.

In addition to his delicious East-West Cuisine, he has a signature cocktail that I would like to share with you. He calls it the original Hawaiian Martini. It goes well with Asian or Hawaiian food. I am including an easy menu that I believe, pairs well with it.

The drink may also pair well with Caribbean and Florida fare. No matter what, it is a great drink!!

Of course, my version isn’t exactly the recipe at Roy’s. They use only Maui pineapples and Skyy Vodka and Stoli Vanil Vodka. When it comes to pineapples, I take what I can get but much prefer the Sugar Sweet Pineapples from Costa Rica. You can often find them at Costco and they are just as good for eating as they are for this drink. If you have Skyy and Stoli, great, but if not I am sure there are other good brands that will work too. I have also considered using White Rum and Vanilla Rum in the recipe. The best garnish I have seen not only includes a chunk of Pineapple but also a purple orchid, very pretty!

This is the recipe that Roy’s in Orlando has published. I have seen another version where they use sugar syrup or add more pineapple juice (for the light weight drinkers like me!), but this is the authentic recipe and the easiest too! You will need a large glass jar.

R O Y ' S H A W A I I A N M A R T I N I
Roy's Orlando-Orlando, FL
Adapted by StarChefs

Yield: approximately 12 (4-ounce) servings
 1-1/2 (750 mL) bottles Skyy Vodka (or 4-1/2 cups)
 1/2 (750 mL) bottle Malibu Rum (1-1/2 cups)
 1/4 bottle Stolichnaya Vanil (3/4 cup)
 1 pineapple cut into 1/2-inch thick wedges
 1/4 cup sugar
Layer the pineapple wedges into the jar. Pour in the remaining ingredients and allow the pineapples to marinate for at least two days. To serve, ladle approximately 4 ounces of the liquor into a stainless steel shaker half filled with ice. Shake 30 times, and strain into a chilled martini glass. Garnish with a wedge of marinated pineapple and enjoy!

Honey Teriyaki Salmon

If you are in Texas, an easier version of this recipe can be made with the Teriyaki Marinade that you find at Central Market. It is their label and is syrupy and sweet. There is no need for any honey added as this would make a great marinade by itself.

1 lb Salmon Filet (1 inch thick)
1 cup of Teriyaki Marinade
3 tbl Honey (maple syrup might be good too but less authentic)
Marinate the salmon in the teriyaki in a Ziploc bag for several hours.
Preheat a grill on high and oil the grill using the safest method you come up with (which isn’t spraying oil onto the grill unless you need shorter eyelashes and bangs).

Place salmon meat side down and grill approximately 5 minutes then turn over skin side down. Brush on some honey and cook for 5 more minutes until done.

Note: Fish should be cooked 10 minutes per inch normally, so if your fish is a different thickness, adjust accordingly.

Snow Pea Medley

Sauté Snow Peas, Sliced Red Bell Pepper and if you can find it a Maui Onion (Vidalia or Bermuda Onions are equally sweet) until done. Add a dot of butter and a splash of soy sauce, and then serve.

Some nice cooked short grain brown rice would round out the meal.

Dessert can be as simple as some pieces of Mango, Pineapple, Papaya and Guava or any combination you can find fresh. If you want something more decadent you can try ice cream.

Ben and Jerry’s makes a Chocolate Macadamia Ice Cream while Hagen Daz makes Mango or Ginger Ice Cream and Baskin Robbins makes Nutty Coconut.

Kilohana! Enjoy!

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