I believe what led me to my lovely Hawaiian dream was my daughter called and asked if I had any Hawaiian style recipes. My daughter, Brittany and son-in-law Derek love this small place in Huntington Beach that serves Hawaiian food. They also dine at Roy Yamaguchi's restaurant in Newport Beach. Every year they take a luxurious vacation to one of the islands for some R and R and they always tell me how much they enjoy the food.
Many people believe Hawaii is where the pineapple originated, but they would be wrong as pineapples are from Brazil and not native to Hawaii at all. Some of the famous dishes Hawaii is known for are; lau-lau, poke, kalua pig, lomi salmon, poi, manapua or otherwise known as cha sou bau (pork filled buns) my daughter Brittany loves these, well I do too. Haupia, loco moco - ubiquitous plate lunch, featuring the Asian staple; two scoops of steamed rice, American macaroni salad, topped with a hamburger patty, a fried egg and brown gravy.
Variations of the dish include Japanese style konkatsu or kalua pig and beef, saimin and Spam, yes Spam. Spam: Spam is a sacred product in Hawaii where they eat more Spam than anywhere else. Hawaiians have a love affair with Spam (spiced ham)– they eat it as a delicacy, adding it to soups and stews, treating it as a side dish for breakfast, and enjoying it as the main event for lunch and dinner. Residents of Hawaii consume more Spam than populations anywhere else in the world; more than four million cans every year… In fact, Hawaii is so well associated with Spam that Hormel introduced a limited edition “Hawaii” can in 2003. My dad, Bob loved Spam which we all thought was interesting, since everyone else in our family disliked it.
Even though Spam is available throughout the United States, as well as in over 40 foreign countries Spam is so popular in Hawaii that it is sometimes referred to as "The Hawaiian Steak.” It's a featured ingredient in a variety of dishes Hawaiians make. A popular one that's available at many convenience stores in Hawaii (wrapped and ready to eat) is Spam musubi, a combination of a slice of fried Spam placed on a cube of rice, wrapped with a strip of nori seaweed. Other dishes feature Spam with fried eggs and rice, in sandwiches with mayonnaise, baked with guava jelly, baked with macaroni and cheese, or stir-fried with cabbage. In Hawaii, teriyaki is one of the most popular ways of flavoring meats, including Spam.
As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large plantations. Christian missionaries brought New England cuisine, while whalers introduced salted fish which eventually transformed into the side dish lomi lomi salmon.
As pineapple and sugarcane plantations grew, so did the demand for labor, bringing many immigrant groups to the Islands between 1850 and 1930. Immigrant workers from China, Korea, Japan, the Philippines and Portugal arrived in Hawaii, introducing their new foods and influencing the region. The introduction of new ethnic foods, such as Chinese char sou, boa (manapua), Portuguese sweet bread and malasadas and the Japanese bento, combined with the existing indigenous, European and American foods in the plantation working environments and in the local communities. This blend of cuisines formed a "local food" style unique to Hawaii, resulting in plantation foods. Chefs further refined the local style by inventing Hawaii Regional Cuisine in 1992, a style of cooking that makes use of locally grown ingredients to blend all of Hawaii's historical influences together.
Hawaii is a tropical State unlike any other in the United States. The eight islands are; Big Island (Hawaii), Maui, Oahu, Kauai, Molokai, Lanai, Niihau and Kahoolawe. The islands are 2,400 miles west of California in the Pacific Ocean. These main islands, along with 132 smaller islands, reefs, and shoals, are scattered across 1,523 miles of the Pacific, southeast to northwest. The Hawaiian Islands offer stunning blue water, white sandy beaches, tropical breezes, surfing, as well as lots of interesting history and cultural exploration. Well, the tropical beverages are pretty good too!
When I first went to Hawaii I was 19 (1974) and a friend, Sandi and I stayed for 1 month. Back then we had a large hotel room with 2 double beds, large bath, and a big outdoor deck facing Waikiki Beach. Believe it or not, we split the bill of $14.00/night, I know hard to believe isn't it? I think I only brought $800.00 with me for the entire month and spent every penny of it. Talk about a fun time, we spent the 4th of July at Diamond Head with an all day rock concert, we spent most of the days laying out on Waikiki Beach getting those amazing suntans, shopping at Ala Maona shopping center (back then the fashion of choice was mini dresses, halter tops and bell bottoms), exploring the island in a rental car, going to clubs at night, drinking…. we enjoyed a lot of tropical cocktails and our hotel was full of people our age. The food in Hawaii at that time wasn't known as gourmet, they didn't have really any great chefs at the time. The next time I went as an adult, it was only luxury for this gal!
I used to work with a woman who had moved from Hawaii with her husband to San Diego. She was a great cook and she gave me a few of her Hawaiian recipes. We also enjoyed many delicious meals at their home dining on foods of Hawaii.
Hope you enjoy the recipes listed below and try some Hawaiian food. Remember all eggs are large unless otherwise noted. You will note that many dishes in Hawaii take on an Asian flare by the ingredients used. Also, please take note of my friend Joan's cake recipe listed below. She won a trip to Hawaii with her husband for this delicious cake.
Tropical Iced Tea - Hawaiian style
2 cups sugar
1/2 cup unsweetened instant tea
4 cups boiling water
8 cups unsweetened pineapple juice
3 cups cold water
1 cup fresh lemon juice
Fresh pineapple chunks and maraschino cherries
Crushed ice
Into a large pitcher add tea, sugar and boiling water stirring to dissolve. Pour in remaining liquids and chill. To serve; pour over ice and garnish with fruit. Adult version; you can add some rum or other alcohol.
Blue Hawaii
1 oz. light rum
2 oz. pineapple juice
1 oz. Blue Curacao
1 oz. Cream of coconut
1 fresh pineapple slice
1 maraschino cherry
In a blender add rum, Curacao, pineapple juice and cream with one cup of ice and blend. Pour into a tall glass and add pineapple and cherry.
Waikiki Punch
1 gallon pineapple juice
6 oz. fresh lime juice
2 qts. vodka
2 qts. 7-up
1 qt. brandy
1 qt. tonic
Ice cubes
Fresh pineapple spears (garnish)
Into a large punch bowl mix ingredients. Add a little ice to chill. To serve; place cubes in glasses and pour over punch, garnish with fresh pineapple spears.
Sweet Hawaiian Tea Bread
2 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup golden raisins
3/4 cup vegetable oil
3 eggs
2 fresh ripe mango's, peeled and chopped
1/2 tsp. pure vanilla extract
1/2 tsp. rum extract
Into a bowl add dry ingredients and mix to combine. Into another bowl whisk the wet ingredients and combine with dry. Stir in raisins and mango's. Pour into a greased loaf pan and bake for about 20 minutes or until pick inserted in center comes out clean. Remove to cooling rack. If desired you can make a powdered sugar glaze; 1 1/4 cups sifted powdered sugar, about 3 Tbl. milk (start with less), 1 tsp. pure vanilla or rum extract, whisk to combine and drizzle over cooled bread.
Waikiki Crab Dip
8 oz. lump crab meat
1 (8 oz.) package cream cheese, soft
2 cups sharp Cheddar cheese, shredded
2 scallions, finely chopped including green part
1 small can jalapenos, drained and chopped
splash of Sriracha sauce
2 Tbl. canned crushed pineapple, drained
2 cups mayonnaise
Preheat oven to 350 degrees. Into a bowl combine cream cheese, cheese, mayonnaise, scallions, pineapple and Sriracha, blending to combine. Gently stir in crab and pour into a lightly sprayed baking dish and bake about 30 minutes or until hot and bubbly. Serve with toasted baguette sliced, crackers or vegetables.
2 lbs. fresh tuna steaks, cubed
1 cup soy sauce
1 bunch fresh scallions, chopped including green part
2 Tbl. toasted sesame oil
1 Tbl. sesame seeds, lightly toasted
1 tsp. red pepper flakes (more if you like it hotter)
2 Tbl. macadamia nuts, finely chopped
1/2 cup fresh parsley, chopped
Into a glass bowl combine all ingredients, stirring gently to combine. Cover with plastic wrap and refrigerate about 2 hours. To serve; either place into a pretty serving bowl, or into lettuce lined martini glasses or into Boston lettuce leaves.
Beef Appetizers
1 1/2 lbs. boneless sirloin
1/4 cup soy sauce
2 tsp. toasted sesame oil
2 tsp. fresh ginger, peeled and minced
2 garlic cloves, minced
2 tsp. sugar
3 scallions, chopped including green part
1 Thai red chili pepper, seeded and minced
2 Tbl. vegetable oil
2 Tbl. lightly toasted sesame seeds
Cut meat into 1-inch cubes. Into a bowl combine the 1/4 cup soy, sesame oil, ginger, garlic, sugar, scallions and pepper mixing to combine. Add meat and stir. Cover and marinate in refrigerator about 1 hour. Remove meat from marinade and drain meat. Into a large hot saute pan, add vegetable oil along with some of the meat (cook in batches) stir-frying about 2 minutes or until done. Remove to serving platter and sprinkle on sesame seeds. Garnish with whole cleaned scallions (I like them grilled).
Tropical Cheese Ball
1 (8 oz.) package cream cheese, soft
5 oz. blue cheese, I like Maytag brand
1 (8 1/4 oz.) can crushed pineapple, drained
2 Tbl. fresh cilantro, chopped
Sriracha, to taste
1/2 medium red bell pepper, seeded and finely diced
1/2 cup pecans or macadamia nuts, chopped
Into a bowl combine all except nuts and mix gently to combine, cover and chill 1 hour. Form into a ball and roll in chopped nuts. Wrap in plastic wrap and refrigerate overnight. Serve with crackers, fresh fruit or baguette slices.
Sand and Sea Seafood Wontons with Sauce
Filling
1 lb. ground chicken or pork or mixture of both
1 Tbl. fresh ginger, peeled and grated
2 garlic cloves, finely minced
2 scallions, finely minced including green part
1 Tbl. soy sauce
2 Tbl. oyster sauce
2 cups fresh spinach, chopped
1/2 cup water
1 egg
50 wonton wrappers
oil for cooking
Sauce
1 cup sugar
1 cup white vinegar
1 cup ketchup
1 tsp. chili sauce
pinch of salt
1 cup sugar
1 cup white vinegar
1 cup ketchup
1 tsp. chili sauce
pinch of salt
Sauce; into a saucepan add ingredients and bring to a boil, reduce to simmer. Into a large bowl add meat, ginger, garlic, scallions, soy, oyster, Sriracha and spinach mixing to combine. Place beaten egg into bowl with wear and mix. Wontons; place wrapper on work surface adding 1 tsp. of filling mixture in center. Dip finger in wash and paint all edges with wash. Fold in half and pinch to seal. Place wontons onto clean baking sheet and cover with plastic wrap while you continue making remaining. To fry; add 2-inches of oil into a deep sided pot and heat to 375 degrees. Add a few wontons at a time cooking and turning to golden brown. Remove to cooling rack over a paper towel lined baking sheet. Serve with sauce, obviously this makes enough for a crowd, or you can freeze them (before frying)
3 cups distilled white vinegar
6 cups sugar
6 cups brown sugar
1 tsp. ground cinnamon
2 tsp. ground ginger
3 tsp. allspice
1 tsp. ground cloves
5 small red chili peppers, seeded and finely minced
1 tsp. salt
2 large sweet white onions, diced
3 garlic cloves, finely minced
1 cup golden raisins
1 cup dark raisins
1/2 cup fresh ginger, peeled and minced
16 cups peeled and sliced fresh mango's
Into a large Dutch oven combine vinegar, sugars, spices, peppers and salt. Bring to a boil for 30 minutes. Stir in onions, garlic, raisins and ginger boiling for 30 minutes. Stir in mango's and reduce heat to simmer cooking for 30 minutes. Pour carefully through a funnel into hot clean sterilized jars to 1/2-inch head space and seal. Be sure to wipe any spills with a hot clean cloth. Be very, very sanitary when sealing jars. Note: if you are unsure about canning, please refer to your State Extension offices for instructions, or a good quality canning cookbook. Being sanitary when canning is of the utmost importance.
Can't Eat Authentic Hawaiian Food Without Mac Salad
1 lb. package large elbow macaroni
1/4 cup apple cider vinegar
2 cups whole milk
1 Tbl. brown sugar
2 cups mayonnaise
4 scallions, minced including green part
4 celery stalks, finely minced
2 carrots, peeled and finely minced
salt and freshly ground black pepper
fresh parsley, chopped (garnish)
Bring a pot of salted water to a boil and add pasta, cook to tender. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes. Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, some salt and pepper. Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely. Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt and pepper. Cover and chill for at least two hour before serving. Garnish with parsley.
Hawaiian Stuffed Shrimp
About 25 large shrimp, deveined and butterflied
½ cup ground pork
½ cup shrimp, minced
¼ cup water chestnuts, minced
3 scallions, minced including green part
2 Tbl. fresh cilantro
1 tsp. sesame oil
1 tsp. shoyu
1 tsp. sugar
1 tsp. fresh ginger, peeled and minced
1 garlic clove, minced
salt and freshly ground black pepper
Tempura Batter
1 cup cornstarch
1/3 cup all purpose flour
1 egg
2/3 cup club soda, chilled
2 tsp. white vinegar
2 tsp. vegetable oil
2 tsp. baking soda
Dipping Sauce
1/2 cup shoyu
1/2 cup sugar
1/2 cup chicken stock (good quality)
1 tsp. fresh ginger, minced
1 garlic clove, minced
2 Tbl. fresh cilantro, chopped
1 tsp. toasted sesame seeds
1 tsp. toasted sesame oil
pinch of red pepper flakes
3 Tbl. scallion, finely minced including green part
1 Tbl. white vinegar
Shrimp; into a bowl combine all of the above ingredients except whole shrimp and mix well. Place 1 tsp. of the stuffing onto the butterflied shrimp and dust lightly with cornstarch and set aside. For batter; into a bowl add water as needed until combined with batter mixture to resemble a thick pancake batter and set aside to rest for 15 minutes. Dip the shrimp carefully in batter and place into hot oil (350 degrees) and dry until golden brown, remove to paper towels to drain. Place shrimp onto serving platter. Sauce; into a bowl whisk the ingredients and pour into a serving bowl, add to platter with shrimp. Garnish with whole grilled scallions, or fresh cilantro.
Hawaiian Stuffed Shrimp
½ cup ground pork
½ cup shrimp, minced
¼ cup water chestnuts, minced
3 scallions, minced including green part
2 Tbl. fresh cilantro
1 tsp. sesame oil
1 tsp. shoyu
1 tsp. sugar
1 tsp. fresh ginger, peeled and minced
1 garlic clove, minced
salt and freshly ground black pepper
Tempura Batter
1 cup cornstarch
1/3 cup all purpose flour
1 egg
2/3 cup club soda, chilled
2 tsp. white vinegar
2 tsp. vegetable oil
2 tsp. baking soda
Dipping Sauce
1/2 cup shoyu
1/2 cup sugar
1/2 cup chicken stock (good quality)
1 tsp. fresh ginger, minced
1 garlic clove, minced
2 Tbl. fresh cilantro, chopped
1 tsp. toasted sesame seeds
1 tsp. toasted sesame oil
pinch of red pepper flakes
3 Tbl. scallion, finely minced including green part
1 Tbl. white vinegar
Hawaiian Curried Chicken Salad
6 large chicken breasts with skin on and bone in
Mayonnaise
1 Tbl. curry powder
2 tsp. fresh lemon juice
1 Tbl. soy sauce
2 cups seedless green grapes, halved
1/2 cup slivered almonds, lightly toasted
4 celery stalks, thinly sliced on diagonal
2 scallions, thinly sliced on diagonal including green part1 (8 oz.) can water chestnuts, drained and chopped
1 (20 oz.) can pineapple chunks, drained well
salt and freshly ground black pepper (careful on the salt as we are using soy sauce)
Preheat oven to 350 degrees. Rinse chicken in cold water, pat dry with paper towels. Drizzle with a little vegetable oil on chicken and season with salt and pepper. Place onto baking sheet and bake about 40 minutes until done. Remove and cool in refrigerator. Once cool, remove skin and bones and discard. Pull chicken and place into large bowl. Into a bowl add about 1/2 cup of mayonnaise, curry, lemon juice and soy whisking to combine, taste and adjust flavorings. Stir mayonnaise into chicken adding celery, scallions, grapes, water chestnuts and pineapple. If you feel you need more mayonnaise, add a little at a time. I don't like it too wet. Taste and re-season with salt and pepper if needed. Cover and chill for about 1 hour before serving.
Surfs Up Hawaiian Coleslaw
1 large head white cabbage, shredded
1/2 head red cabbage, shredded
1 (11 oz.) can mandarin oranges, drained and liquid reserved
1 tsp. fresh ginger, peeled and grated
1 carrot, peeled and shredded
1/4 cup golden raisins
1 cup crushed pineapple, drained
Mayonnaise
1 fresh lime juiced
Sour cream
3 scallions, thinly sliced on diagonal including green part
1 green bell pepper, seeded and diced
Into a large bowl add cabbages and toss with 1 Tbl. reserved mandarin juice. Add salt, pepper and ginger, stir in mandarin oranges, pineapple, bell pepper and scallions. Into a bowl add about 1/2 cup mayonnaise, 3 Tbl. sour cream and lime juice, stirring to combine. Stir in enough mayonnaise/sour cream mixture to slaw to coat. Cover with plastic wrap and chill. When ready to serve, taste and adjust flavorings and add more dressing if needed.
Hawaiian Pork Chops
4 large bone-in chops
all purpose flour
salt and freshly ground black pepper
pinch of red pepper flakes
3/4 cup water
1/2 of a (12 oz.) can of frozen pineapple juice concentrate1 tsp. sugar
2 tsp. fresh lime juice
pinch of cinnamon
pinch of fresh nutmeg
2 Tbl. cornstarch
1 cup fresh pineapple chunks
Fresh cilantro sprigs, garnish
Season chops on both sides with salt and pepper and dust with flour. Heat oil in a large saute pan and add chops cooking to brown on each side. Into a bowl mix the water, pineapple juice concentrate, pepper flakes, sugar, lime juice, cinnamon and nutmeg. Stir in the cornstarch and blend. Pour sauce into cooked chops and cook until sauce is thickened slightly. Stir in fresh pineapple chunks and cook to heat through. Place chops onto serving platter and pour over sauce, garnish with sprigs of fresh cilantro.
Easy Tropical Fruit Salad
1 (30 oz.) can fruit juice sweetened fruit cocktail, drained (save some of the juice)
1 (20 oz.) can pineapple chunks, fruit juice sweetened, drained well
1 (8 oz.) can fruit juice sweetened mandarin oranges, drained well1 (10.5 oz.) package mini marshmallows
1 (24 oz.) container sour cream
Into a large bowl add the fruits and marshmallows. Into a bowl add the sour cream and whisk in some of the reserved fruit cocktail juice to combine well. Pour this into the fruit marshmallow and mix to combine. Cover and refrigerate.
Grilled Cheese Hawaiian Style
Butter, soft
8 slices good quality bread
12 slices thinly sliced Black Forest ham
8 slices Swiss cheese
8 slices Monterey Jack cheese,
4 Tbl. crushed pineapple drained
1 small green bell pepper, thinly sliced and seeded
Mayonnaise
2 tsp. Sriracha sauce
Hot and Sour Soup - one of our favorites
1 egg, beaten
1 tsp. sesame oil
1/2 lb. pork, cut in thin strips and coated with cornstarch (see instructions)
6 cups chicken stock (good rich quality)
6 large dried black fungus, soaked and sliced (purchase in Asian grocery store)
6 large dried mushrooms, soaked and sliced
2/3 cup shredded bamboo shoots
1/2 lb. firm tofu, cut into strips
2 Tbl. toasted sesame oil
1/4 cup light soy sauce
salt and freshly ground black pepper
2 Tbl. cornstarch
1/4 cup cold water
2 eggs, beaten
6 Tbl. white vinegar
4 scallions, thinly sliced on diagonal including green part
In a small bowl, combine 1 egg, the 1 tsp. sesame oil, and some black pepper; add pork and mix well. Slowly add cornstarch while mixing the pork mixture until the pork has a pasty coating. Cover and refrigerate several hours or overnight. In a wok or large saucepan, add pork, broth, fungus, mushrooms, bamboo shoots, and tofu. Bring to a full rolling boil and skim off any residue. Add some salt and black pepper to taste, 2 Tbl. sesame oil, and soy sauce and bring to boil again. Combine the 2 Tbl. cornstarch and 1/4 cup water; stir into soup. Cook 1 more minute, stirring constantly. Gently pour ribbons of the 2 beaten eggs into soup. Put vinegar in a serving bowl. Pour soup into bowl and garnish with green onions.
Japanese Soup - there is a huge Japanese population in Hawaii and they offer up some incredible foods
1 lb. boneless, skinless chicken breasts, cut into thin strips
1/2 large Maui onion, thinly sliced
1 cup chicken stock (good quality)
1 large carrot, peeled and julienned
8 dried shiitake mushrooms, soaked to soften, thinly sliced into strips
2 Tbl. sugar
4 Tbl. soy sauce
salt and freshly ground black pepper5 scallions, thinly sliced on diagonal, including green part
5 eggs, beaten
Into a large saute pan heat drizzle of oil and add chicken strips and onion cooking until chicken is cooked through, drain off any liquid. Stir in stock and simmer about 6 minutes. Add mushrooms and carrots and simmer 8 minutes. Stir in sugar, soy, salt and pepper (careful on the salt) and simmer 5 more minutes. Sprinkle in half of the scallions, gently stirring. Whisk in the beaten eggs and simmer about 10 minutes. Taste and adjust flavorings. To serve; add to bowls and garnish with extra scallions.
Hawaiian Skewered Chicken
2 lbs. boneless skinless chicken breast
6 garlic cloves, minced
1/4 cup olive oil
1 bunch fresh cilantro, (save some for garnish)
salt and freshly ground black pepper
Sweet Chili Sauce
1 cup water
1 cup seasoned rice vinegar
1 cup sugar
2 tsp. fresh ginger, peeled and minced
1 garlic clove, minced
2 tsp. hot chili pepper, minced
2 tsp. ketchup
2 tsp. cornstarch
Soak wooden skewers in cold water for 30 minutes. Sauce; into a saucepan add water all but 2 Tbl. of water and vinegar and bring to a boil. Stir in sugar, ginger, garlic, pepper and ketchup simmering for 7 minutes. Into a small bowl add the remaining 2 Tbl. water and cornstarch stirring to combine. Whisk in cornstarch mixture to sauce whisking to combine, remove from heat to cool. Transfer to a bowl, cover and refrigerate until ready to use. Chicken; cut chicken into 1-inch cubes and place into a bowl. Into a food processor add oil, garlic and 3/4 of the fresh cilantro and pulse. Pour mixture into bowl with chicken and season with salt and pepper, tossing to combine. Cover and marinate about 4 hours. Preheat grill and remove chicken from refrigerator. Place about 6 pieces of chicken on each skewer and cook about 5 minutes per side. Brush chili sauce on chicken just before it's done cooking to glaze.
Pancit - love this dish
1 lb. rice stick noodles
1 lb. angel hair pasta
1 lb. lean pork, slice about 1/2-inch thick and 2-inches long
6 garlic cloves, thinly sliced
4 cups mixed veggies; white cabbage, carrots, bell peppers and scallions, thinly sliced
1 yellow onion, minced
1 bay leaf
6 dried Shitaki mushrooms, rhydrated and cut into thin strips (soak in water to rehydrate)
1/4 cup Hoisin sauce
2 Tbl. vinegar
2 Tbl. soy sauce
salt and freshly ground black pepper
Into a large pot of boiling salted water add pasta and cook just for a few minutes. Soak the rice noodles. Rinse under cold water and drain. Into a large wok or deep sided saute pan, add a drizzle of oil and add garlic, onion, and bay until onions are softened. Add pork and brown, add vinegar, soy, hoisin, some salt and pepper (be careful of the salt as the soy and Hoisin are salted.) Cover and cook 5 minutes. Add rehydrated mushrooms, cooking about 5 more minutes. There should be just a touch of liquid in the pot. Lower temp. to simmer and gently fold in pasta to combine all without mashing pasta. Cover and simmer about 5 more minutes.
Volcano Chicken Casserole
8 boneless, skinless chicken breasts
1 1/2 cups quick cooking rice, uncooked
2/3 cup shredded coconut
1 (20 oz.) can juice sweetened pineapple chunks, drained and liquid reserved
3/4 cup water
2 tsp. fresh lemon juice
4 Tbl. orange marmalade (good quality)
4 Tbl. butter, melted
4 Tbl. soy sauce
3 tsp. fresh ginger, peeled and grated
Scallions, thinly sliced on diagonal including green part (garnish)Toasted sesame seeds (garnish)
Preheat oven to 350 degrees. Cut chicken into 2-inch chunks. Place half of the chicken into the bottom of a 13x9 lightly sprayed baking pan. Arrange rice in a layer on top of chicken, then add remaining chicken pieces. Add layer of coconut, layer of pineapple and dot on marmalade. Into a bowl mix the water, lemon juice, ginger and pineapple juice and pour over layers. Pour melted butter and soy over everything. Cover with foil and bake for 4o minutes, remove foil and bake another 6 minutes. Sprinkle on scallions and sesame seeds.
Island Curried Chicken or Pork
salt and freshly ground black pepper
1 large Maui onion, chopped (or any sweet onion)
3 Tbl. fresh ginger, peeled and finely chopped
3 garlic cloves, finely minced
2 (3-inch) cinnamon sticks
1 Tbl. brown sugar
1 small bay leaf
1 1/2 Tbl. curry powder or paste
2 tsp. all purpose flour
1 (15 oz.) can unsweetened coconut milk
Scallions, thinly sliced including green part (garnish)
Accompaniments; fresh pineapple diced, fresh lime wedges, mango chutney, salted cashews, fresh cilantro leaves, steamed white rice
Sprinkle meat with salt and pepper on both sides. Into a large Dutch oven add good drizzle of canola oil and add meat, browning on all sides. You will have to do this in batches. Transfer browned meat to a plate. Into pot add more oil if needed then add onion and saute for a couple of minutes, add ginger, garlic, cinnamon sticks and bay leaf cooking and stirring about 6 minutes. Add curry and flour and cook stirring 1 minute. Stir in coconut milk and bring to a boil, scraping any browned bits that have accumulated on pan. Taste and if sauce needs a touch of sugar add the brown sugar, stirring to combine. Return meat to pot along with any juices that have accumulated on plate. Cover pot and turn to simmer stirring occasional for about 25 minutes. Remove cinnamon/bay and discard. Taste and re-season with salt or pepper. Transfer to a deep sided serving platter along with juices. Serve with accompaniments and rice. Garnish with sliced scallions.
Shoyu Chicken
5 lbs. chicken pieces (skinless)
1 cup soy sauce
1 cup brown sugar
1 cup water
4 garlic cloves, minced
1 large Maui or other similar onion, chopped
1 Tbl. fresh ginger, peeled and grated
salt and freshly ground black pepper1 Tbl. dried oregano
1 tsp. red pepper flakes
1/2 tsp. cayenne
Into a large glass bowl add the soy, sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper, cayenne and mix to combine. Add chicken pieces and toss to coat. Cover with plastic wrap and marinate for about 2 hours in refrigerator. Preheat the grill to medium and lightly oil grated. Remove chicken from marinade and discard marinade. Grill chicken until cooked through, remove to serving platter and garnish with grilled whole scallions and grilled pineapple.
Baked Mahi Mahi
2 lbs. Mahi Mahi fillets
1 fresh lemon, juiced
1 cup mayonnaise
3 scallions, chopped including green part
Panko breadcrumbs
1/2 tsp. garlic powder
1/4 cup fresh parsley, chopped
14 red pear tomatoes, sliced in half
Preheat oven to 425 degrees. Rinse the fish in cold water and pat dry with paper towels. Place fish into a large baking dish and squeeze lemon juice all over. Into a bowl mix garlic, salt, pepper, mayonnaise and scallions, spread evenly over fish. Sprinkle on bread crumbs and bake for about 20 minutes, remove from oven and sprinkle on parsley and tomatoes.
Teriyaki Chicken or Beef
3 1/2 lbs. chicken breasts or beef, cut into thin slices (the best way to do this is slightly freeze the meat and use a thin bladed knife to cut)
Sauce
2/3 cup shoyu
1/2 cup sugar
2 Tbl. sherry (the stuff you would drink)
3 garlic cloves, minced
1-inch piece fresh ginger, peeled and crushed
3 scallions, chopped including green part (extra for garnish)
1 tsp. Chinese 5 spice
Fresh cilantro, rough chopped (I also like as a garnish)
Into a bowl mix all sauce ingredients and place beef in the sauce covered in refrigerator overnight. If using chicken, place in the sauce for about 2 hours covered in the refrigerator. Remove meat from sauce, drain slightly and place onto a broiler pan or onto a hot grill and cook until cooked though, marinating with sauce while cooking. Remove and serve with steamed rice and scatter extra scallions over for garnish.
Grilled Swordfish with Fresh Salsa
2 lbs. fresh swordfish fillets
Salsa
1 large mango, peeled, and diced
1 large avocado, peeled, seeded and diced (spritz with fresh lime juice)
sea salt
1 medium papaya, peeled, seeded and diced
1 fresh lime, juiced
3 scallions, thinly sliced on diagonal including green part
honey
pinch of red pepper flakesRinse swordfish in cold water, pat dry with paper towels and lightly brush with olive oil and seasons with salt and pepper on both sides. Heat grill and brush with oil. Grill steaks to doneness and remove to serving platter. Salsa; into a glass bowl add ingredients and toss gently to combine, taste and adjust flavorings. Spoon some of the salsa over grilled fish and serve remaining on side.
Hawaiian Meatballs
1 1/2 lbs. ground beef (or ground turkey or chicken) I usually mix half ground turkey and chicken with the pork
1 lb. ground pork
2 eggs, lightly beaten
1 (8 oz.) can water chestnuts, drained and finely chopped
1/2 cup Panko breadcrumbs (possibly more)
1/4 cup fresh parsley, chopped
2 Tbl. soy sauce
1 Tbl. brown sugar
3 scallions, finely minced including green part
2 garlic cloves, finely minced
salt and freshly ground black pepper
Sauce
1 1/2 cups apricot preserves (good quality)
3 Tbl. apple cider vinegar
Preheat oven to 40o degrees. Into a large bowl combine all ingredients and mix to combine, adding more bread crumbs if needed. Roll with your hands into golf ball size rounds. Place onto baking sheet and bake about 15 to 20 minutes or until cooked through. Sauce; into a bowl add apricot preserves and cider vinegar mixing to combine. Pour over meatballs on baking sheet and gently stir to combine. Place back into oven for about 7 more minutes. Remove meatballs to serving platter and pour over any sauce on baking sheet.
Torikatsu
2 lbs. chicken breasts, boneless and skinless (you can leave whole or slice in half, I usually slice in half)
1/2 cup all purpose flour
2 eggs, beaten
2 cups Panko breadcrumbs
Vegetable or Canola oil for frying
Sauce
1/3 cup A-1 sauce
2 tsp. ketchup
1 tsp. soy sauce
1 tsp. sugar
Tabasco
freshly ground black pepper
Sprinkle chicken with salt and pepper. Dredge chicken into flour, then into beaten eggs and then panko. Heat oil into a deep Dutch oven to 375 degrees. Fry chicken to golden brown and drain on platter lined with paper towels. Sauce; into a bowl add A-1 sauce, ketchup, soy, sugar and Tabasco mixing to combine, taste and adjust flavorings. Serve as a condiment for chicken.
Spareribs
5 lbs. spareribs
5 garlic cloves
2-inch piece of ginger root, peeled and crushed
1 tsp. salt
1 cup sugar
1 cup soy sauce
1 cup ketchup
1/3 cup oyster sauce
scallions, sliced including green part (garnish)
Cut ribs into 2-inch pieces. Into a large Dutch oven add ribs, garlic, ginger and salt. Add cold water to cover ribs and bring to a boil. Reduce heat to simmer and cook about 1 1/2 hours. Drain and place ribs back into Dutch oven. Into a bowl combine add sugar, soy, ketchup and oyster sauce. Pour over cooked ribs in Dutch oven, cover and marinate in refrigerator overnight. Place ribs on rack of broiler pan 3-inches from broiler for about 10 minutes, basting with remaining sauce. Turn over and broil about 7 more minutes. Remove to platter and sprinkle on scallions.
Chicken Luau
2 lbs. boneless, skinless chicken breasts
3 garlic cloves, minced
4 cups chicken stock (good quality)
3 boxes of whole leaf frozen spinach, thawed
1 1/2 cups coconut milk
salt and freshly ground black pepper
2 Tbl. sesame oil
3 scallions, sliced including green part
Cut chicken into 2-inch pieces. Heat oil in a large saute pan and add chicken and cook to brown, add garlic cooking and stirring. Add chicken stock, cover and simmer about 12 minutes. Place the thawed spinach into a colander and press out any excess water, then place into a clean kitchen towel and squeeze out any remaining water. Add spinach to chicken mixture along with coconut milk and simmer about 10 minutes. Garnish with scallions. Serve with rice.
Hawaiian Fried Chicken
5 lbs. chicken wings (or chicken pieces)
1/2 cup all purpose flour
1/2 cup sugar
1 cup cornstarch
2 Tbl. salt
Freshly ground black pepper
4 eggs, lightly beaten
4 scallions, thinly sliced on diagonal including green part
10 garlic cloves, minced
1/4 cup Japanese shoyu (can't find use just regular soy sauce)
Sesame seeds, lightly toasted
Into a bowl combine all dry ingredients mixing together. Whisk in wet ingredients and add chicken (make sure you rinse chicken pieces under cold water and pat dry with paper towels). Cover and marinate overnight. Remove chicken from marinade. Heat canola or peanut oil to 350 degrees into a deep saute pan and add chicken pieces a few at a time and cook until golden and cooked through. Remove to a baking sheet lined with a rack.
Crispy Coconut Shrimp with Sweet Sauce - use chili sauce recipe listed above on Hawaiian Skewered Chicken. Note: I have also made these with a creamy fresh avocado sauce
1 1/2 lbs. large shrimp, cleaned, peeled and butterflied
3 cups rich micro brew beer
3 cups all purpose flour
2 tsp. baking powder
1 egg
2 tsp. garlic powder
salt and freshly ground black pepper
2 cups shredded sweetened coconut
2 cups Panko breadcrumbs
Fresh cilantro, chopped for garnish
Place the shrimp into a large bowl of cold ice water with some salt and pepper for about 12 minutes. Drain well and pat dry with paper towels. Heat a deep sided saute pan with canola oil to 375 degrees. Line a baking sheet with paper towels. Mix the coconut and Panko together in a low sided baking pan. Blend into a bowl the flour, baking power, eggs, beer and garlic powder. Dip the shrimp into the beer batter then roll into the coconut mixture. Fry the shrimp to golden brown and place onto baking sheet. When all the shrimp are fried place onto a serving platter and add sauce into a bowl and place in center of platter. Garnish with fresh cilantro.
Baby Back Ribs with Glaze
4 slabs of baby back ribs
Sauce
4 cups quava syrup (I use Torani the stuff you add to coffee or iced drinks)
2 oz. coconut rum
7 cups ketchup
2 large fresh juicy oranges, juiced
1 cup Dijon
1/2 cup fresh ginger, peeled and thinly sliced
Sauce; place all ingredients into a large saucepan and bring to a boil, reduce to simmer for about 25 minutes. With a sharp knife remove the thick membrane from back of ribs and pull off. Rub ribs with some salt and pepper. Heat half of the grill to 350 degrees and leave other side unlit. Place slabs stacked on each other over unlit side of grill and grill covered for about 40 minutes. Rotate slabs moving bottom to top and grill another 40 minutes. Rotate again and grill 40 minutes. Lower temp. to 300 degrees and place slabs side by side over unlit side of grill, basting with sauce. Grill 30 minutes covered, basing occasionally. Remove from grill and let rest about 10 minutes before serving. Serve extra sauce on side. Note: there are many ways to grill ribs, you can boil first then grill or many other ways, so go with how you usually prepare ribs on the grill or you can use my version.
Macadamia Crusted Shrimp with Orange Sauce
1/2 cup all purpose flour
2 lbs. large shrimp, tail left on and cleaned
1 cup coconut milk
1/2 cup macadamia nuts, crushed
Sauce
1 (10 oz.) jar orange marmalade (good quality)
3 Tbl. Dijon
1 Tbl. fresh lime juice
Sauce; into a saucepan add ingredients, stir and simmer. Shrimp; preheat oven to 400 degrees. Lightly coat a large baking dish with olive oil. Dredge the cleaned shrimp in flour, then dip in coconut milk and roll into crushed nuts. Place onto baking dish and bake about 10 to 12 minutes or until cooked through. Serve with sauce, steamed rice, and roasted broccoli.
Roasted Corn Relish
4 ears of corn, grilled and removed kernels with a sharp knife
1 can black beans, rinsed and drained
1 medium red bell pepper, seeded and diced
1/2 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
1 garlic clove, finely minced
salt and freely ground black pepper
Combine all into a bowl, mix to combine. Taste and adjust flavorings.
Crispy Coconut Shrimp with Sweet Sauce - use chili sauce recipe listed above on Hawaiian Skewered Chicken. Note: I have also made these with a creamy fresh avocado sauce
1 1/2 lbs. large shrimp, cleaned, peeled and butterflied
3 cups rich micro brew beer
3 cups all purpose flour
2 tsp. baking powder
1 egg
2 tsp. garlic powder
salt and freshly ground black pepper
2 cups shredded sweetened coconut
2 cups Panko breadcrumbs
Fresh cilantro, chopped for garnish
Place the shrimp into a large bowl of cold ice water with some salt and pepper for about 12 minutes. Drain well and pat dry with paper towels. Heat a deep sided saute pan with canola oil to 375 degrees. Line a baking sheet with paper towels. Mix the coconut and Panko together in a low sided baking pan. Blend into a bowl the flour, baking power, eggs, beer and garlic powder. Dip the shrimp into the beer batter then roll into the coconut mixture. Fry the shrimp to golden brown and place onto baking sheet. When all the shrimp are fried place onto a serving platter and add sauce into a bowl and place in center of platter. Garnish with fresh cilantro.
Baby Back Ribs with Glaze
4 slabs of baby back ribs
Sauce
4 cups quava syrup (I use Torani the stuff you add to coffee or iced drinks)
2 oz. coconut rum
7 cups ketchup
2 large fresh juicy oranges, juiced
1 cup Dijon
1/2 cup fresh ginger, peeled and thinly sliced
Sauce; place all ingredients into a large saucepan and bring to a boil, reduce to simmer for about 25 minutes. With a sharp knife remove the thick membrane from back of ribs and pull off. Rub ribs with some salt and pepper. Heat half of the grill to 350 degrees and leave other side unlit. Place slabs stacked on each other over unlit side of grill and grill covered for about 40 minutes. Rotate slabs moving bottom to top and grill another 40 minutes. Rotate again and grill 40 minutes. Lower temp. to 300 degrees and place slabs side by side over unlit side of grill, basting with sauce. Grill 30 minutes covered, basing occasionally. Remove from grill and let rest about 10 minutes before serving. Serve extra sauce on side. Note: there are many ways to grill ribs, you can boil first then grill or many other ways, so go with how you usually prepare ribs on the grill or you can use my version.
Macadamia Crusted Shrimp with Orange Sauce
1/2 cup all purpose flour
2 lbs. large shrimp, tail left on and cleaned
1 cup coconut milk
1/2 cup macadamia nuts, crushed
Sauce
1 (10 oz.) jar orange marmalade (good quality)
3 Tbl. Dijon
1 Tbl. fresh lime juice
Sauce; into a saucepan add ingredients, stir and simmer. Shrimp; preheat oven to 400 degrees. Lightly coat a large baking dish with olive oil. Dredge the cleaned shrimp in flour, then dip in coconut milk and roll into crushed nuts. Place onto baking dish and bake about 10 to 12 minutes or until cooked through. Serve with sauce, steamed rice, and roasted broccoli.
4 ears of corn, grilled and removed kernels with a sharp knife
1 can black beans, rinsed and drained
1 medium red bell pepper, seeded and diced
1/2 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
1 garlic clove, finely minced
salt and freely ground black pepper
Combine all into a bowl, mix to combine. Taste and adjust flavorings.
Plantation Sweet Potatoes
7 large sweet potatoes, peeled and cubed
1 tsp. cinnamon
1 large banana, peeled
1/2 cup unsweetened crushed pineapple
1/4 cup pineapple juice
1/4 cup dark brown sugar
1 tsp. rum extract
2 Tbl. heavy whipping cream
pinch of salt
1 1/2 cups mini marshmallows
Into a pot of boiling salted water add potatoes and cook to tender, drain well and add back to pot. With a potato masher mash potatoes and add all other ingredients, except marshmallows. Taste and adjust flavorings. Spoon into a lightly greased baking dish, cover and bake for about 40 minutes. Remove cover and top with marshmallows and bake until marshmallows are melted and lightly golden brown.
Huli Huli Chicken - a very popular dish in Hawaii. The barbecue sauce is delicious!
3 whole chickens, cut into pieces or you can use all chicken breasts like I do, skin on bone in
Sauce
1/4 cup ketchup
1/2 cup soy sauce
1/4 cup brown sugar, packed
1/2 cup chicken stock (good quality)
1/3 cup sherry (something you would drink)
1/4 cup frozen pineapple juice concentrate
2 garlic cloves, minced
1/2-inch piece of fresh ginger, peeled and minced
splash of Worcestershire sauce
Scallions, thinly sliced, garnish
Into a saucepan add sauce ingredients and simmer for a few minutes. Rinse chicken pieces in cold water and pat dry with paper towels. Season with a little salt and pepper. Heat your grill and add chicken, cooking and turning until juices run clear and cooked through. Remove some of the sauce to serve later with meal. Just before chicken is completely cooked through, brush with sauce and continue cooking and brushing with sauce. Remove cooked chicken to serving platter and garnish with scallions. Serve extra sauce on the side.
Lomi Lomi Salmon - a favorite of my daughters
4 cups fresh, fresh salmon, diced (skin and bones removed)
12 ruby red tomatoes, diced
4 small Maui or other sweet onions, diced
4 scallions, thinly sliced including green part
pinch of red pepper flakes
crushed ice
Fresh orchids, garnish
Into a glass bowl add all ingredients and gently mix to combine. Place crushed ice into a pretty glass serving bowl and add salmon on top. Garnish with fresh organic orchids. Note: this dish requires salted salmon, so here is an easy way to salt fresh salmon. Into a large glass baking dish add a layer of kosher or Hawaiian salt. Do not use table salt, it has to be Hawaiian coarse salt or kosher salt. Rinse the salmon fillets, and pat dry with paper towels, place on top of salt in a single layer. Sprinkle more salt on top and make sure all sides are covered with salt. Cover with plastic wrap and weight it down with another heavy glass dish. Refrigerate 24 hours or up to 2 days. Rinse the salmon with cold water a few times and dry it with paper towels before proceeding with recipe.
Spam Fried Rice (spamalicious!)
2 cups cooked white rice (leftover is great)
2 cups SPAM, cut into match stick pieces
2 eggs, beaten
1 Tbl. soy sauce
2 Tbl. oyster sauce
2 Tbl. oyster sauce
1 small carrot, peeled and shredded
1 small can pineapple chunks, drained and chopped
1 small can pineapple chunks, drained and chopped
3 scallions, thinly sliced including green part
sesame oil
Into a wok or saute pan, add a good drizzle of sesame oil and then add Spam mixing and browning. Mix in rice, carrot, pineapple and stir-fry. Into a bowl add egg, soy, oyster sauce and whisk. Stir in the rice mixture stirring to cook egg. Sprinkle in scallions and serve.
White Chocolate Cake - My friend Joan Hallford from Texas won a trip to Hawaii with this cake recipe and it's fantastic!
1/2 cup white chocolate, grated
1/2 cup boiling water
2/3 cup shortening
2 cups sugar
3 egg yolks
2 tsp. vanilla
1 cup buttermilk
1 tsp. baking soda
2 1/2 cups sifted cake flour
1/4 tsp. salt
1 cup coconut
1 cup chopped pecans
6 egg whites
Dissolve chocolate in boiling water. Set aside to cool. Cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Beat in chocolate mixture, then vanilla. Dissolve baking soda in 2 teaspoons of buttermilk and beat into creamed mixture. Sift flour and salt together and add to creamed mixture alternately with buttermilk, beginning and ending with flour. Add coconut and pecans. Beat egg whites until stiff and gently fold into batter. (Save 3 yolks to use in filling). Bake in 3 greased and floured cake pans in 350º oven for 25-30 minutes. When done, turn out onto racks to cool.
Filling: 1/2 cup butter, 1 cup sugar, 2 teaspoons all purpose flour, 3 beaten egg yolks, 1 can (13 oz.) evaporated milk, 1 cup coconut, 1 cup chopped pecans. Melt butter in large saucepan. Add flour, sugar, and beaten egg yolks. Gradually add milk, stirring until well mixed. Cook until thick (5 or 10 minutes or longer). Remove from heat. Add coconut and pecans; cool. Spread between cake layers and on top.
White Chocolate Cake - My friend Joan Hallford from Texas won a trip to Hawaii with this cake recipe and it's fantastic!
1/2 cup boiling water
2/3 cup shortening
2 cups sugar
3 egg yolks
2 tsp. vanilla
1 cup buttermilk
1 tsp. baking soda
2 1/2 cups sifted cake flour
1/4 tsp. salt
1 cup coconut
1 cup chopped pecans
6 egg whites
Pineapple Nut Loaf
4 eggs
3/4 cup macadamia nuts, chopped
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed canned pineapple
1 Tbl. baking powder
3 cups all purpose flour
1 cup sugar
Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan. Into a large bowl add wet ingredients and mix to combine. Into a bowl add dry ingredients and mix to combine, combine dry with wet and mix, but do not over mix. Pour into pan and bake for about 50 to 60 minutes or until pick inserted in center comes out clean. Remove to cooling rack before turning out.
Macadamia Nut Cream Pie
1 1/3 cups whole milk
3/4 cup sugar
1/2 cup macadamia nuts, chopped
pinch of salt
1 tsp. pure vanilla extract
1 egg
5 tsp. cornstarch
2 egg whites
1 (9-inch) pie shell (baked and cooled - you can either use a pastry shell baked or graham cracker crust baked)
1 cup heavy whipping cream
powdered sugar
Into a saucepan add 1 cup milk, 1/4 cup sugar, and 1/2 cup of the nuts, salt and vanilla; bring to a scald. Into a bowl add remaining milk, egg and cornstarch and mix to combine. Temper in some of the hot milk mixture into the egg mixture and return all back to saucepan. Cook 5 minutes, stirring constantly until thickens. Remove, pour into a bowl, cover with plastic wrap so mixture doesn't form a skin and cool about 1 hour in refrigerator. Into a bowl beat egg whites to soft peaks and fold them gently into cooled mixture. Pour into pie shell and chill. Whipped cream; into a bowl of electric mixer add whipping cream 3 Tbl. powdered sugar and 1 tsp. pour vanilla extract whipping to almost stiff peaks. Pour over pie and swirl, top with extra macadamia nuts.
Hawaiian Sunset Cake - a recipe of my moms that I renamed
1 box deluxe white cake mix
3 (3.4 oz.) packages instant white chocolate pudding mix
3 1/2 cups cold milk
1 1/2 tsp. coconut extract
1 (8 oz.) package cream cheese, soft1 (20 oz.) can crushed pineapple, drained and juice reserved
2 cups heavy whipping cream
1/2 cup powdered sugar, sifted
2 tsp. rum extract
3 cups flaked sweetened coconut, lightly toasted and cooled
Preheat oven to 350 degrees. Make cake according to package instructions using reserved pineapple juice in place of water. Pour into 2 (9-inch) greased round cake pans. Bake for about 15 minutes or until pick inserted comes out clean. Remove to cooling racks and cool completely. Into a large mixing bowl combine pudding mixes, milk and coconut extract beating about 2 minutes. Add cream cheese and beat to smooth. Gently stir in drained pineapple. Place one layer of cake onto cake plate and spread some pudding mixture over leaving a space around edges. Top with another cake layer and spread over more pudding mixture. Into a bowl add the whipping cream, powdered sugar and rum extract and beat to almost stiff peaks. Frost entire cake with whipped cream. Sprinkle coconut over entire cake. Chill cake for about 2 hours then serve. Any remaining cake should be chilled. Note; I have also sliced each layer into 2 layers and made a four layer cake. Usually when I do this I have to add a least 1 wooden skewer trimmed to size of cake down the middle. Of course when cutting into the cake be careful not to cut skewer.
Fresh Pineapple Upside Down Cake
Caramel - for bottom of pan
1/2 stick butter
1/2 cup dark brown sugar, packed
2 Tbl. whipping cream
2 Tbl. rum
Fresh pineapple, peeled, cored and sliced about 1/2-inch
1/4 cup pecan halves
Cake
2 cups cake flour, sifted
2 tsp. baking powder
pinch of salt
1 stick butter
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
1 cup coconut milk
Preheat oven to 350 degrees. Butter a 10-inch springform pan. Into a saucepan add the butter, brown sugar and cream. Bring to a boil and stir to smooth and creamy. Add rum and stir, pour into bottom of pan spreading evenly over bottom. Arrange pineapple slices and pecans on top of caramel, filling in the spaces. Cake; sift the dry ingredients. Into a bowl of electric mixer cream butter and sugar for about 3 minutes. Add the dry ingredients a little at a time to mix in. Add the eggs and beat well. Add the vanilla and coconut milk and beat to combine, scraping down sides of bowl. Pour batter over pineapple and smooth the top. Bake for about 40 to 45 minutes and a pick inserted in center comes out clean. Remove and cool for 30 minutes, the run a thin bladed knife around edges and turn out onto a serving plate. Serve with sweetened freshly whipped rum cream or vanilla ice cream.
Bibingka - a Philippine Christmas Dessert
1 box sweet rice flour
7 oz. oz sweetened coconut
2 cups sugar
6 eggs
1 Tbl. baking powder
2 tsp. pure vanilla extract
1 1/2 cups water
1 (12 oz.) can evaporated milk
1 (8 oz.) container sour cream
1 stick butter, melted
Preheat oven to 350 degrees. Into a bowl mix the ingredients and pour into a 13x9 baking pan that you have greased with butter. Bake about 50 minutes to 1 hour or until pick inserted in center comes out clean. Remove to cooling rack and cut into squares.
Tropical Pineapple Pie
Crust
1 sleeve graham crackers
1 stick butter, melted
1/3 cup macadamia nuts, finely chopped
1/2 cup shredded coconut
2 Tbl. sugar, if desired
Filling
1 (16 oz.) can crushed pineapple2 Tbl. cornstarch
1/2 cup sugar
3 eggs, separated
2 (1/4 oz.) each gelatin envelopes
1/4 cup fresh lime juice
2 Tbl. dark rum
2 cups heavy whipping cream
Preheat oven to 325 degrees. Into a food processor add the graham crackles and pulse to crumbs, pulse in butter and stir in remaining ingredients. Lightly spray a 9-inch pie plate with cooking spray and pour the crumb mixture into pan and with your hands press into pan and up sides of plate. Bake for about 10 minutes, remove to cool, the chill in refrigerator. Filling; drain the pineapple and reserve liquid. Add enough water to pineapple liquid to make 1 cup, mixing to combine. Into a saucepan add 1/2 cup of the pineapple liquid, cornstarch and sugar. Into a bowl beat the egg yolks and then beat into the cornstarch mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat the cornstarch/egg yolk mixture over low heat to just thicken, stir in gelatin and blend to dissolve. Add lime juice, rum and drained pineapple. Remove from heat and cool. When completely cooled beat the egg whites until they hold firm peaks. Place whipping cream into clean bowl and with a hand mixer beat to almost stiff peaks. Fold the whipped cream into the pineapple mixture; then fold in the egg whites. Pour into chilled crust, place back into refrigerator and chill at least 4 hours.
Bon Appetit
“For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life." - John 3:16
"Good sense makes one slow to anger, and it is his glory to overlook an offense." - Proverbs 19:11
"And forgive us our debts, as we also have forgiven our debtors. And lead us not into temptation, but deliver us from evil. For if you forgive others their trespasses, your heavenly Father will also forgive you, but if you do not forgive others their trespasses, neither will your Father forgive your trespasses." - Matthew 6:12-15
"Faithful are the wounds of a friend; profuse are the kisses of an enemy." - Proverbs 27:6
"Let each of you look not only to his own interests, but also to the interests of others." - Philippians 2:4
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