Houlihan's Houli Fruit Fizz

Restaurateurs Joseph Gilbert and John Robinson needed a name for the new restaurant theyplanned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy, they kept the name of the location's previous tenant -- a clothing store called Houlihan's Men's Wear -- and opened Houlihan's Old Place in 1972. This was at the time when T.G.I. Friday's was popularizing casual dining, so the concept was an instant hit. That early success led to more Houlihan's opening in other states, and another multi-million dollar chain was born. The

Houli Fruit Fizz is a simple blend of fruit juices and Sprite that can be served with a meal or enjoyed on its own. This drink is one of Houlihan's own classic, signature recipes.

Recipe ingredient

1 12-ounce can cold Sprite

1/2 cup cold pineapple juice

1/4 cup cold orange juice

1 cup cold cranberry juice

1. Combine all of the ingredients in a pitcher and pour into two glasses over ice. Be sure all of the ingredients are cold when combined.

Honey Baked Ham

Servings: 1

Recipe Ingredients
1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 c sugar
1 c honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 ts whole cloves

Preparation :

Make cross wise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all overpork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.

Harley Davidson Cafe Harley Hog Sandwich

In late September 1997, the Harley Davidson Cafe celebrated its grand opening in Las Vegas. This is the second Harley Davidson Cafe, with the first one located in New York City, just a short walk from the first Planet Hollywood. Both locations serve up some delicious "road food" amongst the awesome collection of vintage Harley's and Harley Davidson paraphernalia.

I think this sandwich is one of their best, and this recipe comes right from the source. The Pork Producers Council got the recipe from the cafe's chef, and featured it in a promotional pull-out that ran in a restaurant trade magazine in 1995. Now the secret can be shared with you.

Recipe Ingredient
6 to 8 lb. boneless pork butt, tied

Rub

1 cup Kosher salt

1 cup course ground black pepper

1 cup paprika (sweet Hungarian is best)

2 cups hickory wood chips

1 cup apple wood chips

Hog Sauce

2 large onions, chopped

3 tablespoons vegetable oil

1 tablespoon paprika

1 tablespoons chili powder

1 tablespoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

5 1/4 cups (42 ounces) canned tomatoes, with juice

3 cups cider vinegar

1 3/4 cups ketchup

1/2 cup orange juice

1/4 cup dark brown sugar, packed

1/4 cup brown mustard

1 tablespoon salt

1 tablespoon coarse black pepper
12 large round rolls

1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.

2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.

3. Saute onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.

5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired. Yields 12 servings.

Todd's Tidbits
You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150-165 degree

Cinnabon Icescape

In a blender, Cinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred toonly as a "dairy product." When blended smooth, out comes these thick, refreshing drinks that look and taste like they were made with ice cream.

For this clone we just need a little half-and-half (that's half cream and half milk for those of you across the pond). It gives this version the exact same creamy consistency as the original with its custom"dairy" ingredient. Strawberry is the most popular ofthe flavors, but the other two are tasty as well.

The Mochalatta version recipe uses the TSR clone of the Mochalatta Chill from last week and produces as thicker blended version of the drink, similar to Starbuck's popular blended Frappuccino.

Strawberry

1 cup water

1/4 cup granulated sugar

3 cups crushed ice

1/3 cup frozen whole strawberries (about 4 large strawberries)

1/2 cup half-and-half

1/4 cup lemon juice

1/4 cup Hershey strawberry syrup

1. Combine the water and sugar in a cup and stir until the sugar is dissolved.

2. Add this sugar syrup to other ingredients in a blender. Blend on high speed until the drink is smooth. Serve in two 16-ounce glasses.

Makes 2 large drinks.

Orange

3 cups crushed ice

1 cup water

2/3 cup orange juice

1/2 cup half-and-half

3 tablespoons Tang orange drink mix

1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses.

Makes 2 large drinks.

Mochalatta

3 cups crushed ice

1 1/2 cups TSR version of Mochalatta Chill

1/2 cup half-and-half

2 tablespoons chocolate syrup

1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses.

Makes 2 large drinks.

Chili's Calypso Cooler

Ever order one of those expensive specialty drinks off the shiny, full-color restaurant table-stand cards and wish you had a clone recipe? This is one of those drinks, off of one of those cards. And here's the clone recipe.

1 1/4 ounces Captain Morgan spiced rum

1/2 ounce peach schnapps

4 ounces (1/2 cup) orange juice splash Rose's lime juice

1/2 ounce grenadine

Garnish

orange

wedgemaraschino cherry

1. Fill a 16-ounce glass with ice.2

. Pour all ingredients over ice in the order listed. Don't stir.

3. Garnish with an orange wedge and a cherry on a toothpick.

Serve with a straw.

Makes 1 drink.