School’s out for summer, so it’s time to let the parakeets (and their parents!) party! There’s nothing like food for a kids’ party that everyone can enjoy. This menu will make everyone happy! Make sure to include games and activities like a piñata, a scavenger hunt, or a potato sack race. Or, better yet, do a craft project that can occupy the kids and double as a party favor (like macaroni necklaces or tie-dyed T-shirts).
Get the recipe for the Aloha Hot Dogs below and find all the other simple, fresh dishes and drinks in Margaritaville: The Cookbook.
Parakeet Party Menu:
Cajun Chicken Quesadilla, cut into small wedges
Aloha Hot Dogs
Own-Damn-Fault Hot Dogs
Blackened Chili Dogs
S’mores “Nachos” with Warm Chocolate Sauce
Key West Coconut and Lime Frozen Margaritas, for the parents!
Watermelon Pink Lemonade
Aloha Hot Dogs
Topped with a punchy pineapple salsa, these hot dogs have all the flavor of Hawaii without the long airplane flight. Serve these with a refreshing pitcher of Frozen Watermelon and Mint Margaritas for the adults and Watermelon Pink Lemonade for the kids.
- ¼ cup mayonnaise
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- Pinch of kosher salt
- 4 hot dogs
- 4 hot dog buns, split
- ¾ cup Pineapple Salsa (recipe follows)
- Large handful of fresh cilantro leaves, for serving
Place the mayonnaise, garlic, lemon, and salt in a small bowl and whisk together. Set aside.
Preheat an outdoor grill to high or set a grill pan over high heat. Place the hot dogs on the grill and cook, turning them now and then, until browned all over, about 4 minutes. During the last minute of grilling, place the buns on the grill, cut-sides down, and grill until lightly browned and warmed through.
Spread the mayonnaise mixture over the cut sides of the buns, dividing it evenly. Place the hot dogs in the buns and top with the pineapple salsa and cilantro. Serve immediately.
With all of the flavors of Hawaii, this salsa is vital for the Aloha Hot Dogs, but it is also just a great fresh salsa on its own. Serve with tortilla chips and margaritas or use it as a sauce on a piece of simple fish in the spirit of the Seared Grouper with Fresh Mango Salsa.
Makes 2 cups
- 2 cups finely diced fresh pineapple
- ½ jalapeño, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 small garlic clove, minced
- Small handful of fresh cilantro leaves, finely chopped
- ¼ teaspoon kosher salt
- 3 tablespoons fresh lime juice
Place all the ingredients in a bowl and stir together. Serve immediately or store in an airtight container in the fridge for up to 3 days.