HAWAIIAN LUAU FOODS
|Haupia is a coconut pudding.
Kaulolo is a taro pudding.
Laulau are bundles of meat and fish wrapped in tea leaves.
Liliko'i is a passion fruit. The juice is often used in the preparation of sauces and desserts.
Lomi Lomi is a salad of tomatoes, onions, chili peppers and salted fish, usually salmon.
Papaya is a widely available fruit.
Pineapple is a widely available fruit.
Poi consists of taro roots cooked and smashed into a paste. It's very popular in Hawaii to simply buy poi already prepared - often in a can.
Poke is chopped raw fish (often skipjack or yellowfin tuna) sprinkled with Hawaiian salt, ground kukui nuts and limu (seaweed).
4-5 lb pork butt
2 cups apple cider
1 tblsp liquid smoke
2-3 tablespoons hawaiian salt (regular sea salt will work)
The night before the feast, rub pork with salt and liquid smoke and place in crockpot. Add apple cider. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Take meat out of the crockpot and shred. Makes 6-8 servings
Take your pork roast and make a few small slits and shove in some ground ginger (not too much - a little ginger goes a long way). Lay in pan on banana leaves or ti leaves and season with salt (preferably Hawaiian sea salt) and here is the tricky part - add some liquid smoke but only by drops - you can get too much of this stuff real fast. I can't give a measurement as it will depend on the size of your roast. Be intelligent and use it sparingly. A good guess would be to just smear a light coating on the roast. Now wrap the leaves around and secure with toothpicks. Cover with lid or foil - Bake in a slow oven - 250 to 300 until it falls apart. It is very simple and really good.
If you can't get banana or ti leaves - cabbage leaves will also work.
1 1/2 lbs. ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 cup milk
1 tbsp. shortening
2 tbsp. cornstarch
1/2 cup brown sugar, packed
1 can (13 1/2oz) pineapple tidbits, drained-reserve syrup
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup chopped green pepper
Mix thoroughly beef, crumbs, onion, egg, salt, ginger, & milk. Shape mixture by rounded tablespoonfuls into balls.*Melt shortening in large skillet; broun and cook meatballs, remove balls; keep warm. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar ans soy sauce until smooth. Pour into skillet cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add balls, pineapple and green pepper.
Note: I cook my meatballs on a cookie sheet for about a half hour. I then put them in a crockpot and pour the pineapple syrup mixture over the meatballs. Add the green pepper. Cook on low.
Tiki Tiki Chicken
2 cups Dole Pineapple Juice or Pineapple Orange Juice
1 tablespoon white wine or distilled vinegar
2 garlic cloves, finely chopped or 1/2 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
6 chicken thighs, excess skin and fat trimmed
2 teaspoons cornstarch
3 cups hot cooked brown or white rice
Combine pineapple juice, vinegar, garlic and rosemary in large measuring cup. Set aside 2 cup marinade for sauce. Pour remaining marinade in large, shallow, non-metallic dish. Add chicken; turn to coat all sides. Cover and marinate for 15 minutes in refrigerate.
Grill or broil chicken, brushing with remaining marinade, 9 to 12 minutes on each side or until chicken is no longer pink in center. Discard any remaining marinade.
Combine reserved 1 cup marinade and cornstarch in small saucepan. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 1 minute. Serve sauce with chicken and hot rice.
1 cup packed brown sugar
3 tbsp. flour
2 tsp. ground mustard
1 cup pineapple juice
1/2 cup vinegar
1 1/2 tsp soy sauce
2 lbs. mini smoked sausage links
In a large sauce pan, combine sugar, flour and mustard. Gradually stir in pineapple juice, vinegar, and soy sauce. Bring to a boil over medium heat, stir occasionally. Boil for 2 minutes,stir constantly. Add sausages; stir to coat. Cook for 5 minutes or until heated through. Serve warm. Yield 8 doz.
Note: I like to put sausages in a crockpot after boiling in saucepan and cooking them. This will make them more tender & will stay warm til they are served.
1 pound skinless, boneless chicken breasts halves
1/2 pound bacon
1 (20 ounce) can pineapple chunks
18 fluid ounces teriyaki sauce
1. Cut chicken into bite-sized pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chunk. Marinate for 4 hours or longer in teriyaki sauce.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.
4 cups of shredded cabbage
1 (11 ounce) can mandarin oranges, drained and liquid reserved.
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1 cup crushed pineapple (drained)
1/3 cup mayonnaise
1. Put cabbage into a large bowl. Combine cabbage, 1 tablespoon of reserved orange juice, salt, ginger, nutmeg, and pepper.
2. Toss the oranges and pineapples into the mixture. Stir in mayonnaise until evenly coated. Chill well before serving.
3. Serving suggestion - Cut a pineapple down the middle lengthwise (I used my electric knife, which made it sooo easy.) I cut out the insides to make a pineapple boat. I then filled the two halves with the coleslaw.
Maui Pasta Salad
3 cup cooked spiral pasta
2 cup dole snow peas
1 cup sliced dole carrots
1 cup cucumber
1 cup dole pineapple juice
1/2 cup bottled reduced calorie italian dressing
1/4 cup chopped cilantro or parsley
1 tbsp toasted sesame seeds
Combine all ingredients in large bowl. Chill at least 15 minutes. Serves 6
Aloha Sweet Potatoes
4 to 5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut
Boil sweet potatoes in their jackets until tender about 25 minutes. Let coo, then peel and cut int slices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat abot 5 minutes. Reduce heat and add sweet potatoes to skillet before serving. Makes 8 servings.
Note: Canned yams can be used in place of sweet potatoes.
Hawaiian Rice Pilaf
Roasted macadamia nuts give this delicious rice pilaf recipe an unforgettable flavor. Leave the nuts whole for better texture.
1 Tbs. butter
1-1/2 cups long-grain white rice
2 to 3 cloves chopped garlic
1/3 cup diced red pepper
1/3 cup diced yellow pepper
3 cups chicken broth
1/2 cup golden raisins
1/2 cup roasted macadamia nuts
1/4 tsp. ground sage
salt to taste
1 cup diced pineapple
1/4 cup parsley
Melt butter in oven-proof casserole dish (with lid). Add rice and garlic, stirring to coat. Stir in peppers and chicken broth. Cover, and bring to boil. Stir in raisins, macadamia nuts and sage. Add salt if desired.
Cover, and place in preheated 375-degree oven for 18 to 20 minutes. When rice is finished baking, gently stir in pineapple and parsley. Serve immediately.
Luau Sweet Potatoes
1 (40 ounce) can yams (the large one.)
2 bananas, sliced sprinkled with lemon juice
1 (8 ounce) can crushed pineapple
4 tablespoons melted butter
2 tablespoons rum
1/2 cup brown sugar, packed
3 ounces chopped macadamia nuts
1. Preheat oven to 350
2. Place yams in an ovenproof dish and add bananas.
3. Combine remaining ingredients, except nuts.
4. Pour over yams and bananas.
5. Sprinkle with nuts.
6. Bake at 350 for 25 - 30 minutes until bubbly.
Haupia with Pineapple
1 1/2 cups coconut milk
1 1/2 cups water
1/2 cup sugar
3/4 cup corn starch
1/2 cup chopped fresh pineapple
Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set. (Best described as a "stiff pudding" is a staple desert at every Hawaiian luau)
Hawiian Wedding Cake
2 C. sugar
2 C. flour
2 tsp. baking soda
1 can crushed pineapple
2 tsp. vanilla
1 T. rum
1 C. chopped nuts (walnuts work if you don't want macadamia expense)
1 C. shredded coconut (I prefer the Mounds coconut - bigger peices)
Combine sugar and flour. Make a hole in flour mixture and pour in can of pineapple and disolve baking soda in pineapple. Add eggs and beat this mixture well and then stir in with flour mixture. Add vanilla, rum, nuts and coconut. Bake in greased pan for about 35 minutes ant 350. Use toothpick to test for doneness.
Cream Cheese Icing
1 Stick Butter
1 8 oz. pkg. creamcheese
1 1/2 C. powdered sugar
1 tsp. vanilla
2 tsp. rum
Bring butter and creamcheese to room temp. Beat until well blended and no cream cheese lumps. Add sugar, vanilla, rum and beat just until combined and smooth
8 ounce can of crushed pineapple, drained
1 can lychee pitted and drained or 11 ounce can mandarin oranges drained
3 1/2 cups cool whip
2 cups shredded coconut
2 cups mini marshmallows
1/2 cup milk
1 cup maraschino cherries
In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving. Serves 12.
Macadamia Nut Pineapple Banana Bread
1/2 cup Water
1 1/2 cup Granulated sugar
3 each Egg
1 1/4 cup Oil
1 3/4 cup Flour
1 1/4 cup Over ripe banana, mashed
1/4 tsp. Salt
1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 cup Macadamia nut, chopped
1 1/4 cup Crushed pineapple (drained)
1. Mix oil and sugar together thoroughly. Add bananas, eggs, and water. Sift dry ingredients and blend into mixture; DO NOT over mix.
2. Dust macadamia nuts with flour. Fold dusted macadamia nut and pineapples into mixture.
3. Lightly grease and paper line loaf pans. Pour batter into loaf pans. Bake at 350?F for 1 hour or until firm. Yields 3 mini loaves.
Pina Colada Fruit Dip
1 (8 oz) can crushed pineapple in its own juice, undrained
1 small pkg instant coconut pudding mix
3/4 cup milk
1/2 cup sour cream
Mix well, cover, chill overnight.
Papaya Seed Dressing
1 C. sugar
1 tsp. salt
1 tsp. dry mustard
1 C. red wine vinegar
2 C. olive oil
1 small onion (chopped)
3 T. papaya seeds
Combine sugar, salt, mustard, vinegar, and oil in blender. Gradually add onions the papaya seeds and blend only to size of course ground pepper.
(You must buy the whole papaya for the papaya seeds. And do not get one of those really big papayas - get the small one that are about the size of an orange or large pear. The really big ones hardly have any seeds. Slice the papaya in half and use a spoon to scrape out the seeds. The slice the rest of the papaya into wedges, lay on counter and slip a knife between the skin and the meat.)
Food And Refreshment Suggestions
Create an authentic Hawaiian Luau with roasted pork, grilled fish, fresh green salad, steamed vegetables and rice.
For dessert, create a fruit salad or fruit tray with pineapple, mango, kiwi, bananas and lime juice or skewered fruit. Fresh fruit tray is cut and arranged on a 18" round tray with a pineapple centerpiece that is decorated with colorful frill picks. Serve chocolate macadamia cookies and have plenty of tropical fruit sorbets on hand.
Serve tropical drinks, such as mai tais and piña coladas (with or without alcohol) with fresh fruit garnishes and tiny umbrellas.
||Fresh Cut Fruit Display - 18" Large|
All fresh fruit is cut and arranged on a 18" round tray with a pineapple centerpiece that is decorated with colorful frill picks. The fruits used are cantaloupe, honeydew, red and green seedless grapes, pineapple, strawberries, bananas, watermelon in season only and kiwi. This size serves (65-75) people
Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers
For the Jerk Marinade:
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
2 pounds chicken breast, dice 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours
Green tai leaves
2 pounds fresh Yucca, peeled, cut into fries
1 recipe cucumber sauce, recipe follows
Fresh pineapple wedges
For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.
CUCUMBER DIPPING SAUCE:
25 ounces cucumber
7 ounces sour cream
7 ounces mayonnaise
1-ounce cider vinegar
Pinch cayenne pepper
1/2-ounce Dijon mustard
1/2-ounce chopped garlic
Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts
Spicy Caribbean Chicken-Quick & Easy
2 lbs. Chicken
1/4 cup water
2 tbsp. vegetable oil
1 tbsp. vinegar
1 package McCormick-Grill Mates Spicy Caribbean
Marinate chicken for 30 minutes or longer for extra flavor. Grill or bake until done.
Suggestion: Caribbean Lime Chicken
Mix 2 tbsp oil and 2 tbsp. lime juice. Add Chicken.
2 lbs. precut chicken wings or whole wings cut into 2 pieces at the joint
1/2 cup gold tequila or mescal
1/4 cup frozen oragne juice concentrate
grated zest of 1 lemon
Juice of 1 lemon
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 teaspoon freshly ground coarse black pepper
1 teaspoon salt
2 tablespoon mince cilantro
Wash wings, pat dry and place in a large heavy duty resealable plastic food bag.
In a small bowl, combine the remaining ingredients and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight,
Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium heat.
Drain wings, discarding the marinade.
Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.
Yield: 4 servings
"Cheeseburger In Paradise" Cookies
2 (12 ounces) boxes vanilla wafers
1 egg white 1/4 cup sesame seeds
4 cups sifted powdered sugar
4-5 teaspoons milk
1/2 teaspoon almond extract
green food coloring
yellow food coloring
red food coloring
1 cup shredded sweetened coconut
2 (10 ounces) packages of peppermint patty cookies (anything resembling the girl scouts "thin mints"
1. Place whole, perfect vanilla wafers on 2 trays; one with wafers facing up, the other with wafers facing down.
2. Each tray should have the same number of wafers (35-40).
3. Brush wafers (rounded side up) with egg white and sprinkle with sesame seeds.
4. Set aside.
5. To color coconut, place in small container with several drops of green food coloring.
6. Shake well and let sit.
7. To make"cheese" frosting, whip powdered sugar and milk together til smooth.
8. Add yellow and red food coloring til desired orange tint is achieved.
9. To assemble"cheeseburgers", use dab of frosting to glue peppermint cookies into place on to wafer (flat side up).
10. This is your "burger".
11. Now spread frosting"cheese" on and sprinkle with green coconut "lettuce".
12. Dab with frosting again and top with sesame wafer.
13. Repeat until all"burgers" are made.