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  • Need Recipe Ideas For Large Hawaiian Luau Party

    I have a large party coming up soon and I was wondering if anyone had any good ideas or recipes for a Hawaiian Luau. I have around 200 plus people attending this so I need ideas that would go a looooong way!

  • #2
    You could double or triple this:



    Haupia
    Hawaiian coconut pudding is a wonderfully easy and delicious dessert.

    Ingredients:
    12 Oz. can Coconut Milk
    5 Tablespoons Sugar
    5 Tablespoon Cornstarch
    ¾ Cup Water

    Directions:
    Combine ingredients into a saucepan. Stir well until all are completely mixed. Bring mixture to a boil then simmer over low heat until mixture thickens, stirring constantly. Pour thickened mixture into 8 inch square pan. Refrigerate until firm. Cut into squares and serve.












    Haupia
    Hawaiian coconut pudding is a wonderfully easy and delicious dessert.

    Ingredients:
    12 Oz. can Coconut Milk
    5 Tablespoons Sugar
    5 Tablespoon Cornstarch
    ¾ Cup Water

    Directions:
    Combine ingredients into a saucepan. Stir well until all are completely mixed. Bring mixture to a boil then simmer over low heat until mixture thickens, stirring constantly. Pour thickened mixture into 8 inch square pan. Refrigerate until firm. Cut into squares and serve.


    An Historic Hawaiian Luau
    One of the largest luaus ever held was in 1847, when King Kamehameha III hosted a spectacular luau at his summer home Kaniakapupu on the island of Oahu. Around 10,000 guests were present at this royal feast. The provisions on hand included 271 hogs, 482 large calabashes of poi, 602 chickens, 3 whole oxen, 2 barrels salt pork, 2 barrels of biscuits, 3125 salt fish, 1820 fresh fish, 12 barrels luau leaf and cabbage, 4 barrels onions, 80 bunches bananas, 55 pineapples, 10 barrels potatoes, 55 ducks, 82 turkeys, 2245 coconuts, 4000 heads of taro and around 180 squid.








    Haupia
    Hawaiian coconut pudding is a wonderfully easy and delicious dessert.

    Ingredients:
    12 Oz. can Coconut Milk
    5 Tablespoons Sugar
    5 Tablespoon Cornstarch
    ¾ Cup Water

    Directions:
    Combine ingredients into a saucepan. Stir well until all are completely mixed. Bring mixture to a boil then simmer over low heat until mixture thickens, stirring constantly. Pour thickened mixture into 8 inch square pan. Refrigerate until firm. Cut into squares and serve.


    An Historic Hawaiian Luau
    One of the largest luaus ever held was in 1847, when King Kamehameha III hosted a spectacular luau at his summer home Kaniakapupu on the island of Oahu. Around 10,000 guests were present at this royal feast. The provisions on hand included 271 hogs, 482 large calabashes of poi, 602 chickens, 3 whole oxen, 2 barrels salt pork, 2 barrels of biscuits, 3125 salt fish, 1820 fresh fish, 12 barrels luau leaf and cabbage, 4 barrels onions, 80 bunches bananas, 55 pineapples, 10 barrels potatoes, 55 ducks, 82 turkeys, 2245 coconuts, 4000 heads of taro and around 180 squid.

    A day without laughter is a day wasted...Charlie Chaplin

    Comment


    • #3
      http://www.alohafriendsluau.com/recipes.html

      A day without laughter is a day wasted...Charlie Chaplin

      Comment


      • #4
        Those look great thanks so much for the link!

        Comment


        • #5
          People love this! I got it from a friend who lived in Hawaii.

          Shoyu Chicken

          2 1/2-3 lbs boneless, skinless chicken thighs
          2 tsp corn starch
          1 cup soy sauce
          1 cup sugar
          1/2 cup cider vinegar
          2 tsp salt
          3 cloves garlic minced
          3 tsp fresh grated ginger

          Recipe


          Preheat oven to 350° Put chicken in a large baking dish so it is all
          in one layer. Combine all other ingredients. Pour sauce over chicken.
          Cover with foil and bake 1 1/2- 2 hours. Serve with rice.

          Comment


          • #6
            Hey Tastee-- I'm just across the bay from you, in Clearwater..

            Anyhoo.. one of my favorite Hawaiian dishes (no, never been there, this recipe came from a friend who lived there) is called Huli-Huli Chicken.. basically, halves of chicken grilled over coals and spritzed with a blend of soy, ginger, garlic.. (similar to what Colleen posted above..) DELICIOUS!!

            "Huli" means to "turn" so the natives would all yell "Huli!!" when it was time to turn the chicken.. you're supposed to turn it over frequently and spritz it and stuff.. VERY good eats.. and if you're serving alcohol, its all the more fun for your guests.. "HULI HULI.. WOO-HOO!!!"..

            Oh, got carried away, but yes, I hope you research this one further and include it on your menu, we all love it.. If you want to invite me, I'll be right there.. lol..
            Last edited by kiop; 05-25-2008, 10:30 PM.

            Comment


            • #7
              How about pork bbq sandwiches????? Can get at Sams frozen and thaw, heat serve out of chafers/crockpots and serve on rolls -- use a med/small roll...not a HUGE roll........fruit kabobs - on wood skewers w/ a pineapple "centerpiece" -- can stick some of the skewers out of the pineapple in the center and use the others to lay around the tray. A cold rice salad. Check out allrecipes.com -- found this one.

              Hawaiian Rice Salad

              Ingredients
              1 cup long grain rice
              2 cups vegetable stock
              1/2 teaspoon turmeric powder
              3/4 cup pineapple chunk
              1/2 cup mango, chunks
              1/4 cup walnut, coarsely crushed
              1/3 cup raisins
              1/2 cup cucumber, chopped
              1/2 stalk celery, chopped
              For the dressing
              4 tablespoons lemon juice
              3 tablespoons honey
              2 tablespoons pineapple juice
              1 clove garlic
              salt, crushed
              pepper, crushed
              Directions
              1Wash rice thoroughly.
              2In a pan, bring stock and turmeric powder to a boil.
              3Add rice.
              4Simmer until rice is cooked.
              5Drain, rinse and spread rice on a tray to cool.
              6Whisk dressing ingredients together in a bowl.
              7Taste and adjust seasoning.
              8In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery.
              9Gently fold in the dressing.
              10Serve.

              Hawaiian-Style Meatballs SUBMITTED BY: PacNWCook
              "These sweet and sour Hawaiian meatballs add pizzazz to any appetizer or as a side dish."

              PREP TIME 15 Min
              COOK TIME 20 Min
              READY IN 35 Min
              SERVINGS & SCALING
              Original recipe yield: 10 appetizer servings
              US METRIC

              About scaling and conversions

              INGREDIENTS
              2 pounds lean ground beef
              1 (8 ounce) can water chestnuts, drained and finely chopped
              2 tablespoons soy sauce
              1 tablespoon brown sugar
              1/2 teaspoon onion powder
              1/2 teaspoon garlic powder
              1 cup apricot preserves or jam
              3 tablespoons apple cider vinegar



              DIRECTIONS
              Preheat oven to 400 degrees F (200 degrees C).
              Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
              Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.


              For dessert -- pineapple upside down cake, macadamia nut cookies. I know there are easy bundt recipes for them out there and they are delicious and use cake mixes that you "doctor up".

              Decorations / attire will add to your theme.

              Do a few good "hawaiian recipes" and add your favs to the theme. That is ALOT of people and use lots of pineapple for decorations and flowers.

              You could do a fresh fruit tray and put a pineapple in the middle....a veggie tray -- I would definately do and maybe put some little edible/non-toxic mini orchids/flowers around...talk to your florist. You can do your FAVS and add non-toxic flowers to "dress them up"!!!!! Plates/napkins/decorations will add to the theme and you dont have to have ALL Hawaiian food, but use your favs and just decorate to add to the theme. Garnish w/ flowers, pineapple, pineapple tops, etc.

              Comment


              • #8
                Re: Need Recipe Ideas For Large Hawaiian Luau Party

                One of our family reunions had a Hawaiian theme. Because of the large crowd, we had a pig roast and it went over so well. The meat was excellent and everyone enjoyed it.

                Comment


                • #9
                  Re: Need Recipe Ideas For Large Hawaiian Luau Party

                  Just got back from Hawaii & a luau which was wonderful. With that many people you definately need to roast a pig. The luau also had teriyaki chicken strips, macaroni salad, banana cheesecake, tossed salad, rolls, and what I believe was pineapple salsa. Also fresh pineapple, slices of coconut.

                  Comment


                  • #10
                    Re: Need Recipe Ideas For Large Hawaiian Luau Party

                    Here's a few websites to peruse. Let us know how it goes and which recipes were winners.

                    http://www.paradisefoundonline.com/site/745816/page/256031

                    http://www.paradiseawaits.com/LuauRecipes.html

                    http://www.alohafriendsluau.com/recipes.html

                    Comment


                    • #11
                      Re: Need Recipe Ideas For Large Hawaiian Luau Party

                      This is in the Taste of Home's new Picnics, potlucks and barbecues, mag I got at the register at the grocery store.


                      Hawaiian Ham Salad

                      1 can (8oz) unsweetened pineapple chunks
                      3 cups cooked brown rice
                      2 cups fully cooked ham (if you want authentic Hawaiian use Spam! lol)
                      1 can (8oz) slice water chestnuts, drained and halved
                      1/4 cup finely chopped red onion
                      1/2 cup plain yogurt
                      1/2 tsp salt
                      1 medium apple, chopped
                      lettuce leaves
                      1/3 cup chopped macadamia nuts, toasted
                      1/4 cup flaked coconut, toasted

                      Drain pineapple, reserving 1 tbsp juice. In a large bowl, combine the pineapple, rice, ham, water chestnuts, and onion. Cover and refrigerate for at least 2 hrs.
                      In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple.
                      Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut.


                      Serves 4.

                      Comment


                      • #12
                        Re: Need Recipe Ideas For Large Hawaiian Luau Party

                        Hi TasteeTampa....I'm your neighbor in Dade City and I work in Lutz. This recipe is always a winner at any occasion I serve it at:

                        Broiled Chicken Nut Sandwiches


                        Ingredients:

                        1 Cup Finely Chopped Boiled Chicken
                        ½ Cup Chopped Pecans
                        1/4 Cup Chopped Fruit Chutney
                        3 Tbsp. Mayonnaise

                        Salt & Pepper to Taste

                        Directions:

                        Combine First 5 Ingredients And Spread on Small Squares of Toast. Broil 5 or 6
                        Minutes. Makes 12 to 15 Sandwiches.


                        Ro Ro’s Version:

                        ∙ Use Chicken Thighs and Grill the Chicken Instead of Boiling It.
                        ∙ Toast Pecans Before Adding to the Mixture.
                        ∙ I Used More than 3 Tbsp of Mayo
                        ∙ I Added Finely Chopped Onion
                        ∙ Also Added a Tiny Bit of Garlic Powder
                        • Instead of Fruit Chutney I use Pineapple tidbits

                        Note: You don't have to make sandwiches with this. Just put in a bowl surrounded by various crackers.

                        D E L I C I O U S!!!!
                        "Everyone's a star and deserves the right to twinkle"

                        Comment


                        • #13
                          Re: Need Recipe Ideas For Large Hawaiian Luau Party

                          Wow thanks for all the great ideas!!! I am going to have to try most of these they all look so wonderful and new things most of us have never had..woohooo looks like a mouth watering Luau!!

                          Comment


                          • #14
                            Here's my collection of recipes & ideas!

                            Luau Ideas


                            You can make nametags for all the guests and put their names translated in Hawaiian instead. Everyone really loved this! We made name tags of all those we knew were coming and as they walked in we pinned the name tag on & "lei'd" them!

                            Hawaiian translation site: http://www.alohafriends.com/names.html

                            ====================================

                            Great site for ideas - http://cooknqt.tripod.com/id675.htm

                            ====================================

                            Hawaiian Roast Pork for 12

                            2 boneless pork rump roasts, about 3 lbs. each
                            3 tbsp. Hawaiian or coarse salt
                            2 tbsp. gr. black pepper
                            ½ C guava jam, prepared
                            2 tbsp. Macadamia nut oil
                            1 tsp. water, plus ½ C
                            10 banana leaves, wet
                            1 stalk sugar cane, split in 1/2 lengthwise
                            1 tbsp. all-natural liquid smoke flavoring

                            Season pork roasts all over with salt & pepper.
                            Prepare outdoor BBQ by soaking mesquite wood chips in water & adding to coals for added flavor.
                            Sear pork on hot grill to lock in natural juices.

                            Whisk together guava jam, oil, & 1 tsp. water.
                            Season with fresh cracked pepper.
                            Rub pork with guava paste.

                            Set 2 wide pieces aluminum foil on flat surface.
                            Lay 5 banana leaves on each piece foil in crisscross pattern.
                            Then place pork roasts on top.
                            Folde banana leaves up around roasts to make bundle.
                            Insert sugar cane spear through banana leaves & into pork to secure.
                            Tent foil over roasts & seal 3 sides to form pouch.
                            Mix liquid smoke & remaining water together in small bowl, pour into pouch.
                            Close up remaining edge of foil to lock in moisture flavor.
                            Transfer back to hot grill.
                            Roast 2 ½ - 3 hours with grill cover down.
                            When pork is cool enough to handle, shred using 2 forks.


                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Sweet and Sour Sauce with Guava

                            2 tbsp. oil
                            2 garlic cloves, minced
                            1 tbsp. grated ginger
                            1 red Hawaiian chile, diced
                            3 guava, split
                            3 tomatoes, chopped
                            1 C pineapple juice
                            1/4 C rice wine vinegar
                            1/4 C soy sauce
                            2 tbsp. brown sugar

                            Coat 3 qt. & saucepan with oil & place over medium heat.
                            Saute garlic, ginger, & chili in hot oil 2 minutes.
                            Add guava & tomatoes; continue to cook until soft, about 5 mins.
                            Stir in remaining ingredients & simmer until slightly thickened, about 15 mins.

                            Pass sauce through strainer before serving with roast pork.

                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Oven Kalua Pig (for 50)


                            20 lb. Pork butt, boneless
                            10 lbs. Belly pork
                            ½ C Rock Salt
                            ½ C Liquid Smoke


                            Cut pork butt in half.
                            Rub rock salt over entire pork butt.
                            Rub liquid smoke over entire pork butt.
                            Roast pork pieces at 400 approx. 3 hours, to deep brown color.
                            Add water to about 2” deep.
                            Cover container with tight fitting cover & bake at 300* until pork is very tender.
                            Drain liquid from pork, let cool.
                            Shred pork & chop skin.
                            Remove excess amounts of fat by separating fat that rises to top of cooled liquid.
                            Add skimmed liquid back to pork & stir to mix.


                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Easy "Broke Da Mouth" Ribs

                            Slab of pork rib (any amount)
                            Pepper, garlic salt
                            Lawry's seasoning salt
                            Water
                            BBQ sauce


                            Set oven to 325 degrees.
                            Rinse slab of pork.
                            Sprinkle small amount of pepper, garlic salt, & seasoning salt all over slab
                            *(the more, the spicier).
                            Get baking pan & cover bottom of pan with foil.
                            Place slab in baking pan with 1/2 inch water to cover bottom of pan.
                            Tightly cover top of baking pan with foil.
                            Bake in oven 3 - 4 hours.

                            When done remove slab & foil on bottom of pan (careful, meat WILL fall off bone).
                            Replace foil with new one & brush slab with BBQ sauce (both sides...the more the better).

                            Place slab back in oven & set to broil for 5 mins. Enjoy!!!


                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Hawaiian Spare Ribs

                            Crush 1 thumb sliced green ginger root & brown lightly in 2 tbsp. oil in LARGE skillet.
                            Add 3 lbs. lean spareribs cut in serving bite sizes & brown on both sides.
                            Pour off excess fat.
                            Arrange 1/2 med. pineapple cut in large chunks & 1 lrg. papaya, peeled, seeded & cut in large chunks over browned ribs.

                            Blend 3 tbsp. cornstarch, ½ tsp. salt, 1 ½ C brown sugar, ½ C vinegar, 1 C unsweetened pineapple juice & 1 tbsp. shoyu.
                            Pour over ribs.

                            COVER SKILLET LIGHTLY (let some steam out).
                            Simmer 45 mins. - 1 hr. until sauce thickens & ribs are fork tender.


                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Lomi Lomi Salmon

                            1 lb. side of salmon, sliced 1” thick
                            Hawaiian or kosher salt
                            5 tomatoes, chopped
                            1 Maui onion, chopped
                            1 bunch green onions, chopped
                            2 red Hawaiian chiles, chopped
                            1 pineapple
                            1 lime, juiced
                            2 tbsp. macadamia nut oil
                            Fresh cracked black pepper, to taste
                            1 head butter lettuce, leaves separated


                            Cure salmon in salt by putting layer of Hawaiian salt in bottom of glass dish.
                            Lay salmon in it & gently press down.
                            Sprinkle more salt on top & rub all over salmon.
                            Top with even more salt, cover, & place in refrigerator 24 hours to pull out water.
                            *Table salt is not recommended for this process.
                            Rinse salmon thoroughly in cold water to wash away a lot of salt then blot dry.

                            Cut salmon in sml. cubes & place in bowl.
                            Add tomatoes, Maui onion, green onion & chiles.

                            Cut pineapple in half lengthwise.
                            Make crisscross cuts in flesh & scoop out inside pineapple chunks; add to bowl.
                            Squeeze in lime juice, add oil & black pepper.
                            Toss mixture to combine all ingredients.
                            Cover & chill 1 hour.

                            Scoop mixture into split pineapple shell & display as decorative bowl.
                            To eat, spoon salmon salad into lettuce cup.


                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Chicken Luau

                            2 lbs. chicken breasts
                            2 tbsp. macadamia nut oil
                            2 tsp. minced garlic
                            4 C chicken stock
                            3 boxes (10 oz. each) frozen whole leaf spinach, thawed.
                            1 ½ C coconut milk

                            Remove skin & bones from chicken breasts; reserve for stock if desired.
                            Cut chicken into 1” cubes.
                            Heat oil in large skillet & saute chicken & garlic until light brown.
                            Add stock, cover & simmer 10 mins. or until chicken is tender.
                            Drain spinach & stir spinach coconut milk into skillet.
                            Simmer 5 mins.

                            Makes 8 servings.

                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Poke (imu-cooked sweet potatoes and bananas)

                            2 C cooked and mashed sweet potatoes
                            3 bananas, mashed
                            1 ½ C vanilla soymilk
                            ½ C pineapple or orange juice
                            3 tbsp. honey
                            1 tsp. allspice


                            Topping:
                            2 tsp. candied ginger
                            OR
                            1 tbsp. brown sugar
                            ¼ tsp. ginger


                            Preheat oven to 375.
                            Oil casserole dish.

                            To cook potatoes, peel, cube & boil until soft.
                            Drain & mash.

                            For bananas, choose overripe bananas.
                            They will be rich in flavor, easily mashed.

                            In large bowl, combine all ingredients except ginger & brown sugar.
                            Beat until fluffy.
                            Spoon mixture into casserole & bake until golden brown, about 50-60 mins.
                            Sprinkle with candied ginger, or a mixture of brown sugar & ginger.

                            Serves 6

                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Hawaiian Pineapple Cabbage Salad

                            ½ red cabbage, shredded
                            ½ purple cabbage, shredded
                            1/3 – 2/3 C almonds (roast at 350 for 10 mins. or til lightly brown)
                            1 can - crushed or chunky pineapple (chilled)
                            2 pk - Nissin Original Ramen noodles

                            Dressing:

                            3 tbsp. sugar
                            ¼ C vegetable oil
                            1 tbsp. sesame oil
                            ½ tsp salt
                            3 tbsp. rice vinegar


                            Shred both type of cabbage in large container & set aside.
                            Roast almonds as appropriate & set aside.
                            Chill pineapple for later use.
                            Make oriental dressing (better if doubled, can always save extra for later use).

                            Before serving, crush Ramen noodles in package.
                            Sprinkle over cabbage & add almonds, chilled pineapples & then oriental dressing.
                            Mix well & watch it disappear!!!

                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Hawaiian Chicken Salad #2

                            ½ lb. boneless smoked chicken breasts
                            1 ½ C thinly sliced celery
                            1 med. pineapple, peeled, cored & cut into bite-size pieces
                            2/3 C mayonnaise
                            1 ½ tsp.Dijon mustard
                            2 tbsp. raspberry vinegar
                            salt & pepper to taste
                            1 C dry roasted & salted Macadamia nuts, coursely chopped
                            Celery leaves for garnish

                            Grill whole chicken breasts & dice into ½” pieces*.
                            In mixing bowl, combine remaining ingredients except macadamia nuts & celery leaves. Toss with ingredients in larger bowl & refrigerate until serving time.
                            Serve salad on bed of fresh greens (green or red leaf lettuce).
                            Garnish with nuts & celery leaves.

                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Chicken Long Rice

                            3 lb Chicken
                            Water
                            1/2" slice of ginger; crushed
                            1 bundle long rice, soaked in -water to soften
                            Salt to taste
                            3 stalks green onion


                            Place chicken in large pot & cover with water.
                            Add ginger & bring to a boil.
                            Lower heat & simmer about 45 mins. – 1 hr. or until meat falls away from bones. Remove chicken from broth & discard bones.
                            Return chicken to broth & add long rice.
                            Simmer until about ½ the broth is absorbed by long rice.
                            Season with salt & green onions just before serving.
                            Mix ALL

                            ~~~~~~~~~~~~~~~~~~~~~~~~

                            Mango Salsa

                            Mango salsa is a quick and easy fix turning an ordinary piece of chicken or fish into a tasty meal to remember. Mango salsa is also quite simple to make, the recipe for mango salsa is short and the flavor is sweet!


                            1 whole mango (diced)
                            1/4 C red bell pepper (diced)
                            1/4 C red onion (diced)
                            1 tsp. cilantro (minced)
                            1 tsp. crushed chili flakes
                            2 tbsp. rice vinegar


                            Simply combine all ingredients together in medium bowl & mix well.
                            The salsa will last in refrigerator for 48 hours.
                            Can be served with grilled fish or chicken.

                            Makes 1 to 1.5 cups
                            “Millions of favors are dangling from Heaven on silken cords and prayer is the sword that cuts them."

                            Bishop Fulton J. Sheen

                            Comment


                            • #15
                              A few more...

                              Grilled Pineapple and Avocado Salsa

                              Grilling pineapple caramelizes its sugars, making it even sweeter.


                              1 pineapple ( 4 ½ lbs.), peeled, cored & cut into 1” thick rings
                              1 ½ tbsp. vegetable oil
                              ½ tsp. salt
                              1/8 tsp. freshly gr. black pepper
                              2 small avocados
                              3 tbsp. fresh lime juice
                              1 tbsp. jalepeño pepper (about 1 small pepper), minced seeded
                              1/4 C cilantro leaves, coursely chopped

                              Heat grill or grill pan to medium hot.
                              Brush pineapple rings lightly with oil & season with salt & pepper.
                              Grill until brown & caramelized, about 8 mins. per side.
                              Cool slightly & cut into 1” chunks.
                              Transfer to bowl.

                              Halve avocados; remove & discard pit & peel.
                              Cut flesh into ½” chunks & add to pineapple along with lime juice, jalapeño & cilantro. Toss to combine & serve with flour tortillas for a different taste & look.

                              Makes 4 cups

                              ~~~~~~~~~~~~~~~~~~~~~~~~

                              Hawaiian Marinade

                              The original recipe from Steak & Ale, used for both their "Hawaiian Chicken" & "Kensington Club Steak"

                              Mix well & pour over items to be marinated (DO NOT marinate chicken & steak together, use seperate containers)
                              Turn, or shake at least every couple of hours.
                              Marinade chicken 24 - 48 hours / steak 24 - 72 hours.

                              This recipe is for 12 chicken breasts.

                              1 C. soy sauce
                              ½ C red wine vinegar
                              1 tsp. garlic powder
                              1 C. sherry cooking wine
                              3/4 C. sugar
                              3 C. unsweetened pineapple juice

                              ~~~~~~~~~~~~~~~~~~~~~~~~

                              Mango BBQ Sauce
                              (GREAT on chicken wings)

                              3 large tomatoes
                              1 medium onion, unpeeled
                              1 or more ripe mangos, depending on size, peeled & diced
                              ½ C brown sugar
                              ½ C cider vinegar
                              ½ tsp. salt

                              Broil or grill tomatoes & onion, charring all sides until soft,
                              (about 35 mins. for onion, 25 mins. for tomato).
                              Allow to cool, then peel onion & chop with tomato.
                              Place all ingredients in saucepan & simmer 30 mins.
                              Remove from saucepan & put into blender & puree.

                              Marinate meats or poultry in BBQ sauce.

                              Place meat on grill & cook until done, basting periodically with sauce.

                              ~~~~~~~~~~~~~~~~~~~~~~~~

                              Broiled Pineapple with Macadamia Crunch

                              1 whole pineapple, ripe
                              1 C macadamia nuts, coarsely chopped
                              1/3 C light brown sugar, packed
                              4 tbsp. unsalted butter, melted & slightly cooled
                              1 pinch salt

                              Preheat broiler to very hot.
                              Cut off top of pineapple.
                              Cut slice off bottom to stabilize pineapple, then peel from top to bottom with sharp knife.

                              Cut out any “eyes” in fruit.
                              Cut into ½” thick slices.
                              Using small cookie or biscuit cutter, cut core out of each slice.
                              Divide slices on ovenproof plates.
                              Chill until ready to serve.

                              In small bowl, toss together macadamia nuts, sugar, butter & salt.
                              Spoon over pineapple slices.
                              Broil (not too close to heat) until topping is caramelized & bubbly, about 2-4 mins.
                              Serve hot.

                              ~~~~~~~~~~~~~~~~~~~~~~~~

                              Royal Hawaiian Cake

                              Cake:

                              1 1/2 pkgs. butter recipe cake mix
                              1/3 C light rum
                              6 oz. instant vanilla pudding
                              1 ½ C water
                              4 jumbo eggs
                              1/4 C salad oil

                              Frosting:

                              6 oz. crushed pineapple w/juice
                              4 oz. instant vanilla pudding
                              1/3 C Light rum
                              2 pt. Whipping cream, whipped
                              Coconut; for garnish

                              Mix all cake ingredients for cake & divide into (3) 8” or 9”greased & floured cake pans. Bake at temperature listed on box.
                              Divide each layer into 2 layers (so you end up with 6 layers total).
                              Soak pineapple with rum 30 mins.
                              Mix in pudding & let sit until in jelled state.
                              Whip 2 pints heavy whipping cream
                              *(put metal mixing bowl in freezer along with beaters before whipping for best results.
                              I also put pints into freezer a few mins. before whipping too.)
                              Whip cream until firm (watch so it doesn't become butter -- that's going too far!
                              Fold pudding mixture into whipped cream - carefully.
                              Toast coconut in oven until lightly browned.
                              Alternate layers of cake with layers of thick whipped cream.
                              Garnish with toasted coconut.
                              Cover with plastic wrap tightly & place in refrigerator until next day.

                              ~~~~~~~~~~~~~~~~~~~~~~~~

                              Banana Lumpia

                              4 med. bananas, ripe & firm
                              Sugar & cinnamon (mixed together, even ratio)
                              6 lumpia/pastry wrappers
                              6 lanka (jack fruit) strips (optional)
                              Oil for deep frying

                              Cut banana into 3 parts lengthwise.
                              Place 2 pieces of banana & 1 langka strip on each lumpia wrapper.
                              Sprinkle sugar/cinnamon mixture on fruits.
                              Wrap in envelope fashion, sealing ends with water.
                              Fry in hot oil until golden brown.
                              Serve immediately.

                              Makes 6 servings.

                              ~~~~~~~~~~~~~~~~~~~~~~~~

                              Opus's Blue Hawaiian Cheesecake


                              24 oz. of cream cheese (3 Packages)
                              1 C sugar
                              3 eggs + 1 egg yolk
                              ½ C Cream of Coconut (in drink section of supermarket) (Not coconut milk)
                              1/4 tsp. salt
                              1 C sour cream
                              2 tbsp. Pineapple Rum (Like Curazan)
                              1/4 C pineapple juice
                              3 tbsp. Blue Carraco (Blue Liquor, tastes like pineapple)

                              Crust:

                              1 2/3 C graham cracker crumbs
                              ½ C sugar
                              1/4 tsp. cardamon
                              ½ stick butter

                              Preheat oven to 350.

                              To assemble crust:

                              Mix all crust ingredients right in pan & spread out.
                              Pat down to form crust & refrigerate 2 or more hours.

                              Filling:

                              Mix cream cheese & sugar until well mixed, (3 minutes on med. mixer setting).
                              Add egg & yolk 1 at a time & mix well after each addition, remember to scrape bowl.
                              Add cream of coconut, rum, blue liquor, pineapple juice, sour cream & salt, mix well. Pour into springform 9” pan.
                              Wrap pan in tin foil all around & around edges.
                              Put in roasting pan with hot water ½” up sides of pan.
                              Put in middle rack of oven 1 hour.
                              After hour is done, crack open oven door for hour.
                              Take cake out.
                              Chill & garnish with pineapple chunks mixed with orange concentrate juice...enjoy!!

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                              Buffet Beach Jell-O

                              A fish bowl (gallon size for “real” fish).
                              Several boxes of BLUE Jell-o
                              Gummy Sharks (for "FINS" of course!!!)
                              1 box Nilla wafers (crushed)
                              a small umbrella (that you would put in your Pina Colada drinks)
                              other SMALL beachy items (I used fruit roll ups cut into beach blankets, even trimmed the edges for fringe)

                              Clean fish bowl.
                              Mix Jell-O 1 box at a time & pour into fish bowl until bowl is between 1/2 & 3/4 full.
                              Place in fridge on slight angle to just SET (directions & times should be on side of box, look for adding fruit or other edibles).
                              Make sure you have a slight angle on bowl, so you can place "SAND" to 1 side & you can still see the "OCEAN" from the top.

                              Push gummy sharks in jello one at a time - all going different ways, top and bottom, as if they are swimming. Place back in fridge to "FIRM".

                              When COMPLETELY firm, place crushed Nilla wafers (sand) on side that is lower & then add umbrella & any other items you have.

                              NOTE: You can really do this for any occasion like a luau, add teddy grahams as people on the beach or a small volleyball net, etc (from the wilton aisle in any party store or walmart). Look around!

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                              Laua Tips!

                              You can get Laua decorations relatively cheep. Think BRIGHT, Tropical colors … you can pick up neon bright cups at party store or Sam’s or any BJ’s type place very inexpensively …

                              Throw in some brightly colored straws (either fancy, expensive ones with tropical fruit, birds, or umbrellas … OR they sell Bright color ones at dollar store.

                              Set up couple of blenders, juices & fresh fruit (spirits if you wish) & have Smoothie Bar

                              There are some good “laua” type CDs available … also think “beach music” … If you have access to download songs, you can make your own mix. I have one that’s all different “LIMBOs” (you’d be surprised at how many there are), another that’s all “Hulas”. Make CD of all your favorite Line Dances (that way, once they get started, the mood won’t be broken by having to find different songs on different

                              If you’re going to be outside … set up some tikki torches.

                              Fun things to do … Have a LIMBO contest (use one of those “pool noodles” as your pole). Have a HULA Contest … or a HULA-HOOP contest – LOTS of fun (especially after several “tropical drinks”

                              You can make coconut shrimp (could get pricy, But always a hit)
                              Make mini Kabobs of grilled beef, or chicken (use the Hawaiian marinade) with veggies
                              Make fresh fruit Kabobs … They’re colorful and easy to make.
                              Ribs are always a big hit (try the BROKE ‘Da Mouth, VERY easy and can be done ahead).
                              “Millions of favors are dangling from Heaven on silken cords and prayer is the sword that cuts them."

                              Bishop Fulton J. Sheen

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