Hawaiian luau

[Donnalee]

I will be giving a 50th birthday party Hawaiian style. Does anyone have a good recipe for Hawaiian chicken, and a good way to cook salmon? Side dish ideas would be helpful too.

[Vanessa]

Try contacting Lorilei sometime way back when the new board started she had a hawaiian party. You can also search in the archives or under search the old threads

[KimKelly]

Donnalee, it was me that had the Hawaiian luau. Or at least it was us as well as Lorilei. Anyway... it was a double birthday for our kids. We had about 50 people in total, including babies! It was wonderful. I'll briefly tell you our menu, then you can let me know if you want recipes.

Jamacian Banana Bread
Chicken/Mango pasta salad
Luau Pork (I've posted this recipe here a couple of times, it was really called Carolina Pulled Pork, but I couldn't have that title at a luau! So we call it Luau Pork)
Fruit Salad
Rice (from a box! My husband requested that one, but actually they were good... I'll have to check the brand for you if you want)

The grandparents decorated a "fishy" cake for the kids the night before.
And Macadamia Nut Cheesecake was for the adults. I did also do a chocolate chip cheesecake just for variation.

We served Paradise tropical iced tea.
My husband made superb Margaritas! and the usual sodas, waters, juices, etc.

As a note, I ordered many of our party supplies from the Oriental Trading Company, I believe it is Orientaltradingcompany.com
Give it a shot and I'll try to look for my catalog.
Also give this one a try: http://oldhawaii.com/igd/Hawaiian_Luau.html
It had some good info.

If I come up with anything else I'll let you know! http://www.cookinglight.com/bbs/cool.gif

Aloha!
Kim

[Gail]

How Hawaiian did you want to get? A Hawaiian friend of ours does a yearly luau with Kalua pork (the whole pig in the traditional imu), lomilomi salmon, laulau (steamed fish in ti leaves), teriyaki, smoked salmon, poi, roasted yams, and assorted sushi.

I'll start you off with a recipe from Roy Yamaguchi who runs a string of very successful restaurants in Hawaii. Although you may not be into the Kalua pork, the lomi lomi salmon might serve well as a traditional salmon dish. Lomilomi salmon is one of my favorites and a good way to disguise the bland taste of poi.

Roy's Kalua Pork Quesadillas With Smoked Mozzarella, Avocado, and Lomi Lomi Salmon

(Serves 4)
The Hawaiian word kalua refers to the traditional method of cooking food in a rock-lined underground oven called an imu. Kalua pig-a whole pig that has been baked in an imu-is the highlight of any luau. We don't have a real imu at the restaurant (I call our wood-burning pizza over an imu because it produces the same smoky effect as the pit technique), but I've found that pork shoulder or pork butt can be cooked in a covered grill or smoker with a result that tastes just like the real thing. In this recipe, Hawaii meets the Southwest, by the way of the Mediterranean.
Lomi Lomi Salmon:
1 Salmon Fillet, about 5 ounces
3 Tablespoons sea salt
2 Tablespoons thinly sliced scallions
1 Maui onion, finely diced
3 Roma tomatoes, peeled, seeded, and finely diced

Sprinkle the salmon fillet with the sea salt, submerge in cold water, and refrigerate for 4 to 12 hours (overnight works well). Drain off the water and finely chop the salmon. At this point, the salmon can be held in the refrigerator for a day. Shortly before serving, combine the salmon with the scallions, onion, and tomatoes and reserve in the refrigerator.
...


2 Pounds pork shoulder or pork butt
3 Tablespoons sea salt or kosher salt
8 Corn tortillas
8 Ounces smoked mozzarella cheese, thinly sliced
1/2 cup Garlic Spinach
2 Avocados, peeled, pitted, and thinly sliced
Prepare the grill. Coat the pork heavily with the salt, place in a heavy all-metal pot or saucepan, and add enough water to come about one-third of the way up the sides(the meat should not be covered with water). Place the pot on the grill, cover the grill, and slowly cook over low heat for about three hours. (Replenish the coals by adding fresh coals periodically.) The meat should be pale in color, plump, and soft. (The meant can also be cooked in a smoker.) Remove the pork and, when cool enough, shred the meat in long strips.
To prepare the quesadillas, place 4 tortillas on a work surface, layer with the cheese, Garlic Spinach, avocado, and pork (about 1/2 cup pork per quesadilla), and top with another tortilla. Heat a cast-iron or nonstick skillet and cook the quesadillas over low heat for about 1 1/2 minutes on each side, or until the cheese melts and everything is warmed through.
To serve, cut each quesadilla into quarters and arrange in the center of each serving plate. Garnish with Lomi Lomi salmon.

Garlic Spinach

(Serves 4) This is a very simple method of cooking spinach lightly with a little additional flavor. Serve as a side with just about anything.

2 Tablespoons olive oil
1 Teaspoon minced garlic

1 Pound spinach leaves

2 Tablespoons unsalted butter
Salt and freshly ground pepper to taste
Heat the oil in a large saute pan and when very hot, saute the garlic for 5 seconds. Add the spinach and stir for 1 minute over medium-high heat, until it is wilted and just barely cooked. Swirl in the butter and season with salt and pepper. Remove from the heat and drain off the excess liquid.


The next one, Ahi Poke, is pretty typical of seafood appetizers you see all over. We just had something just like this last week as a matter of fact.

Seared Poke
Ingredients:
1 1/2 lb. Ahi(raw tuna) or preferred raw fish, cut into cubes(3/4 inch to 1 inch.
1/4 tsp. Macadamia nut or sesame seed oil
1 Garlic clove, grated
Salt and Pepper to taste
Chilli Pepper (a must! (optional))
Soy Sauce

Preparation:
Combine Ingredients except for the soysauce. Mix together well. Refrigerate for 10 to 15 minutes. Before Searing, pour soy sauce over fish enough to coat fish cubes. Sear fish on high heat in approximately 2 tablespoons of oil in pan. Serve immediately.

This last one is another way to prepare salmon, from a restaurant on the island of Maui.


Goren Strengs Lasagna of Pacific Salmon with Spinach and Tomato Ginger Cream

RESTAURANT:
The Garden
Kapalua Bay Hotel & Villas
Lasagna of Pacific Salmon with Spinach and Tomato Ginger Cream
INGREDIENTS:
1.5 lbs. Salmon
4 pcs. Spinach Pasta Sheets (4"x4")
8 pcs. Plain Pasta Sheets (4"x4")
1 lbs. Spinach (washed and stems removed)
6 pcs. Tomato peeled and cut in strips
1 clove Garlic (finely chopped)
1 cup Cream
2 Tblsp Shallots (chopped finely)
2 cups White Wine (dry)
1-2" pcs. Ginger (smashed)
8 oz. Butter
half Juice from half a lemon
2 Tblsp Olive Oil
taste Salt and Pepper, Chives

PREPARATION AND PRESENTATION:
Place 1 Tblsp shallots, smashed ginger and white wine in a pot and reduce until dry. Remove the ginger when half reduced.
Add 1 Tblsp Cream and whip in the butter, add lemon juice and seasoning and set aside.
Wilt the spinach in a skillet with 1 Tblsp Olive Oil and 1 Tblsp Shallots. Add the rest of the cream. Season with salt and white pepper. Keep hot and set aside.
Saute tomato and garlic with 1 Tblsp Olive Oil in a hot skillet. Keep hot.
Cook pasta sheets in lots of boiling water until el dente.
Heat a cast iron skillet very hot. Sprinkle some salt in the skillet and grill the salmon in it for 10 seconds on each side. Set aside.
Place 1 plain pasta sheet in the center of the plate, cover with 1 Tblsp creamed spinach and place 1 slice of salmon on top. Place some sauteed tomatoes on top of salmon. Cover with 1 green pasta sheet and repeat the previous steps. Cover with a plain pasta sheet. Place 1 slice of salmon on top and finish with some tomato.
Pour sauce around the lasagna and garnish with chive sticks.

I'll be back with a few other ideas after I go through my "stuff." Happy cooking!


[This message has been edited by Gail (edited 08-07-2000).]

[lorilei]

Yes -- KimKelly had the luau way back when -- and she did a fine job, if I do say so myself (especially to feed so many children!) http://www.cookinglight.com/bbs/smile.gif

A simple suggestion I would have, if you're looking for simple is Grilled Pineapple. It's delicious served with whipped cream or icecream as a dessert, and looks impressive served as a side dish with dinner.

It's really all that it sounds like -- Behead a nice fresh pineapple and cut it lengthwise into wide strips (you can leave the outer skin intact). Grill the slices on an outdoor grill until slightly charred (takes maybe 5 minutes). The sugars carmelize wonderfully and it's just my absolute favorite way to eat pineapple!

[Gail]

Since we just came back from Hawaii, in addition to my usual cache of recipes, I brought back a new recipe book. The next few recipes looked like things you might be able to use.

Sorry I can't offer any Hawaiian Chicken recipes. My aunt gave me a recipe for her Pineapple Chicken if you were looking for something like that. Although I don't consider it Hawaiian, it's tasty and I'd be happy to pass it along. Let me know.


COCONUT ISLAND CHICKEN (from Crouching Lion Inn, Oahu)

1/3 cup toasted coconut
1 tablespoons butter
1 tablespoon ginger, finely chopped
1 10 ounce chicken breast
3/4 teaspoon ground ginger
1/2 cup whipping cream
1 large banana
2 large slices of papaya
1/2 cup coconut milk
lime for garnish

To toast coconut,bake at 300 degrees for 10 minutes, then set aside. In a large frying pan,brown chicken breast in butter. Sprinkle ginger, 1 tablespoon coconut and salt over chicken. Add cream, cover and cook over medium heat for 10 minutes or until done. Remove chicken; put on platter, arrange fruits around chicken.Spoon sauce over chicken and sprinkle with remaining coconut. Garnish with lime.


JICAMA SHIITAKE MUSHROOM SLAW (From Aaron's Atop the Ala Moana, Oahu

(This is actually served underneath Shrimp Cracker Crusted Opah, but it sounds like an interesting side dish)

1 pound jicama, peeled and juilienned fine
1 pound shiitake mushrooms, stem removed and sliced thin
1/4 pound carrots, peeled and julienned fine
1/4 pound red onion, peeled and julienned
1/2 pound head cabbage,sliced fine

Mix above ingredients together.

Ingredients for miso dressing:

1 cup white miso paste
1 lemon, juice and zest
1 1/2 cups mayonnaise
1 teaspoon ground coriander
1/2 teaspoon garlic, chopped
1 tablespoon cilantro, chopped
1 1/2 tablespoon fresh ginger, peeled and grated
2 tablespoons red wine vinegar
1 pinch salt and pepper

Mix all together in a bowl with a whisk.

PINEAPPLE COLESLAW (From Hula Grill, Maui)

2 pounds green cabbage, shredded
1/4 pound red cabbage, shredded
6 tablespoons carrots, shredded
3 tablespoons cilantro,chopped
1/2 cup red onion, sliced
1/2 fresh pineapple, sliced
3 tablespoons rice wine vinegar
3 tablespoons sugar
1 tablespoon black sesame seeds (??)
3 tablespoon soy sauce
3 tablespoons fresh ginger, peeled and chopped
3 tablespoons sesame seed oil
3 tablespoons champagne vinegar

Combine the first 6 ingredients and reserve. Combine the remaining ingredients and mix well. Mix the two together thoroughly.

(From: Tasting Paradise: Restaurants and Recipes of the Hawaiian Islands)

FISH IN COCONUT MILK (sort of a Hawaiian ceviche. The above book also had a similar recipe.)
Serves 8 as an appetizer course

1 pound whitefish (mahimahi or wahoo is good), cut into 1/2 inch cubes (The Frug suggests cod, snapper or halibut-- and it must be fresh)
1 teaspoon kosher salt
Juice of 2 limes
1 clove garlic
3 scallions, chopped
1 cup canned coconut milk
1/4 cup peeled and chopped white onion
Toasted sesame seeds for garnish (toast raw sesame seeds in a frying pan over medium heat until golden brown, shaking and stirring to get even color.)

Place the fish in a stainless-steel or glass bowl. Mix salt and lime juice and toss with the fish. Allow to marinate for 4 hours in the refrigerator. Remove and drain the fish. Add the remaining ingredients andtoss well. Chill again before serving. Garnish with sesame seeds.

(From: The Frugal Gourmet On Our Immigrant Ancestors)

CANDIED PAPAYA
papaya (please be sure it's ripe. Unripe papaya tends toward bitter)
butter
salt
brown sugar
lemon
brandy
marshmallows
1. Preheat oven to 375 degrees.
2. Cut a large ripe papaya in half lengthwise. Discard seeds and cut again lengthwise. Please the quarters in a buttered baking pan.
3. Combine 1/4 teaspoon salt, 1 tablespoon brown sugar, 1 tablespoon soft butter, 1 teaspoon lemon juice and 1teaspoon brandy.
Presentation: Put a rounded teaspoon of the sweet mixture in the center of each quarter papaya and top each with a large marshmallow. Bake in the moderately hot oven for 30 minutes.

(From: A Treasury of Great Recipes)

EASY CHICKEN TERIYAKI WINGS

(This one's from our Hawaiian friend, but in order to make the recipe work, you've got to have something called Yoshida Sauce, which used to be available at Costco. On the off chance you can find it, here's how you do it)

1 pound chicken parts (he uses wings; since these are appetizers, I'd stay with something small)
Yoshida sauce

Place washed chicken in a pan with 1 cup Yoshida sauce. Bring to boil and simmer, turning and stirring occasionally until chicken is cooked (about 30 minutes) and ready to fall from bones. Transfer to a hot barbecue grill and sear on both sides, basting with sauce as necessary.


SHRIMP ONO NUI (Coconut Shrimp)
Yield: 6 servings

24 lg Raw shrimp, peeled
1/2 c All-purpose flour
2 Eggs
3 c Shredded coconut

Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimps at about 375 F, until they are brown. Serve with cocktail sauce to which crushed pineapple is added according to taste.

From: Sheraton World Cookbook Princess Kaiulani Hotel, Honolulu

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In addition to the above, I see my recipes for Guava Bread (or is it Mango? I never remember) and Crab Puffs are listed on the aforementioned thread in the archive (KimKelly's "Luau Help.")

Good luck!

[Donnalee]

Thank you all so much for your ideas! I am anxious to try some of these suggestions. They sound very good! Sorry I didn't respond sooner. I was on vacation.