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Secret Recipe for The Original Mai Tai Don's Martini Mahi Mahi A La Marama Salad Supreme

BROADCAST DATE:  March 3, 2002

Secret Recipe for The Original Mai Tai
Circa 1932 From the Kitchen of:
Phoebe Beach from Don the Beachcomber

    1 1/2 oz. Myer's Plantation Rum*
    1 oz. Cuban Rum*
    3/4 oz. fresh lime juice
    1 oz. fresh grapefruit juice
    1/4 oz. Flaernum
    1/2 oz. Cointreau
    2 dashes Angostura Bitters
    1 dash Pernod
    shell of squeezed lime
    1 cup of cracked ice (size of a dime)

Shake for one minute on medium speed.  Serve in double old fashion glass.  Garnish with four sprigs mint.  Add a spear of pineapple.  Sip slowly through mint sprigs until desired effect results.

    *Recommended Rum Substitutes:
    1 1/2 oz. Appleton Estate
    1 oz. British Navy-style rum, such as Pusser's or Lamb's

Don's Martini
From the Kitchen of:
Phoebe Beach from Don the Beachcomber

    1 bottle gin or 1 bottle vodka
    1 cap full vermouth
    essence of lemon or lime (slice with peeler to avoid any pith)
    Note:  Tanqueray Gin and Stolichnaya Vodka work very well.

Method
Pour a capful of vodka or gin from the top of the bottle.  Replace it with the vermouth.  Add the essence of lime or lemon.  Screw the top of the bottle back on and place in the freezer overnight.

Serving
Take an empty and cleaned 1/2 gallon milk carton and fill it with cold water and immerse the bottle in the water.  Place in freezer for 2 days.  Remove from freezer and cut the milk carton away from the ice surrounding the bottle.  Put the bottle covered in ice back in the freezer for 30 days.  When ready, the martini will be like syrup, but exquisite.

Mahi Mahi A La Marama
From the Kitchen of:
Phoebe Beach from Don the Beachcomber

    Ingredients:
    mahi mahi
    olive oil for marinating
    flour for dusting
    pepper, salt, ajinomoto, onion salt to taste
    2 Tbs. butter
    2 Tbs. olive oil
    1 1/2 oz. vermouth
    3 green onions, chopped
    juice of 1 lime

Instructions:
Marinate mahi mahi in olive oil for 2 hours.  Lightly dust with flour.  Sprinkle with salt, pepper, ajinomoto and onion salt.  Fry in half butter and olive oil.  Pour into a glass 1 1/2 oz. vermouth.  Chop in green onions and add the lime juice.  Toss into pan and add vermouth.  Tightly close lid for 1 minute.  Serve immediately.

Salad Supreme
From the Kitchen of:
Phoebe Beach from Don the Beachcomber

    endive
    16 segments ripe pamplemousse, cut in half
    4 halves medium ripe large avocado, peeled
    8 segments peeled tomato
    8 thins slices cucumber

    Dressing:
    3 oz. Good Seasons Italian Dressing
    1 Tbs. mayonnaise
    1 lime
    1/2 tsp. freshly ground pepper
    1/2 tsp. salt
    1 tsp. sugar, preferably brown
    1 tsp. catsup
    1/8 tsp. ajinomoto
    2 heavy dashes Maggi Arome
    1/8 tsp. onion powder
    1/8 tsp. fine herbs
    1 oz. olive oil
    2 smashed chopped green onions
    1/2 tsp. grated green pepper

Instructions:
Combine dressing ingredients in a bowl and mix thoroughly and chill before serving.\

To Serve:
Place half peeled avocado on several leave of Belgium Endive.  Fill avocado with segments of Pamplemousse and pour over each portion 1/2 of the dressing.  Add tomatoes and cucumbers.
Note:  Make sure all ingredients are thoroughly chilled before serving.