Hanamaulu Chicken (Hawaii) 1 clove garlic 1 piece ginger 1/2 teaspoon salt 4 tablespoons sugar 4 tablespoons shoyu 1/2 teaspoon vinegar 1/2 teaspoon Brandy (liquor) 1 teaspoon sesame oil 1/2 teaspoon oyster sauce or hoisin 1 pound chicken 1/2 cup flour 1/2 teaspoon salt Mix all ingredients except flour and salt. Marinate the chicken in the mixture for at least half a day. The longer it marinates the better. Mix together the flour and salt and roll the chicken in the flour mixture. Fry the chicken until cooked through. Guava Grilled Salmon with Guava BBQ sauce 4 pieces skinless salmon fillet(each about 6 oz) or 4 salmon steaks kosher or sea salt freshly ground black pepper 3/4 cup guava nectar 1/4 cup extra virgin olive oil Guava BBQ Sauce: 2 cups guava nectar 4 tablespoons butter 2 tablespoons tomato paste 1 tablespoon lime juice 1 teaspoon worcestershire sauce 1 teaspoon balsamic vinegar 1/2 teaspoon hot sauce -- (1/2 to 1) 1 clove garlic -- peeled and crushed kosher salt and freshly ground black pepper Make sure there are no bones in salmon. Wash salmon under cold running water, blot it dry with paper towels. Season both sides with salt and pepper. Arrange salmon in baking dish and pour the guava nectar and olive oil over it. Let the salmon marinate in the fridge covered for 1 hour, turning the fish several times to marinade evenly. Prepare the grill for direct grilling, either gas or charcoal. When ready to cook, drain the marinade from the salmon and toss. Brush and oil the grill grate. Arrange the salmon the the hot grate. Cook 3-5 minutes per side for small fillets, 4-6 minutes per side for salmon steaks. To test for doneness, press fish with your finger, it should break into flakes. During last minutes of cooking brush with Guava BBQ sauce and transfer to platter or plates, with additional guava bbq sauce on the side. Guava BBQ Sauce: Place guava nectar in a large, heavy nonreactive saucepan over medium high heat and bring to aboil. Boil until it's reduced to 1 cup(about 5-8 minutes). Whisk in the butter, tomato paste, lime juice, worcestershire sauce, vinegar, hot sauce and garlic. Let the sauce simmer over medium heat until thick and flavorful, about 5 minutes, whisking from time to time. Taste for seasoning, add salt and pepper to taste, more lime juice, worcestershire sauce, venegar or hot sauce as you like. At this point we also added a little brown sugar to sweeten it up slightly. Sauce can be made and refrigerated several days in advance, reheat before serving. Source: Jenn on SL boards |
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| Recipes: Pacific Islands cont. |
| Hawaiian Baked Bananas 4 bananas 1/2 C. brown sugar -- firmly packed 1/4 C. orange or pineapple juice 3 Tbsp. sherry 1/2 C. chopped almonds or Macadamia nuts 2 Tbsp. butter or margarine 1 Dash nutmeg Peel bananas and place in a small baking dish. Mix together, then pour over bananas brown sugar, orange or pineapple juice and sherry. Saute the chopped nuts in butter and sprinkle over bananas. Add dash of nutmeg to taste if desired. Bake in a moderate oven at 350 degrees for 15 minutes or until bananas are tender and lightly glazed. Serve as a meat accompaniment or as a dessert with a spoonful of sauce over each banana. Serves 4. |
| Kalua Pork (Slow Cooker) 1 lb slab of boneless pork butt or shoulder -- (1 to 2) 2 Tbsp Hawaiian salt 2 Tbsp liquid smoke 2 cups water Slash meat all over at 1/2 inch intervals. Rub the Hawaiian salt and liquid smoke onto the meat. Place meat in slow cooker and add water. Set cooker to high and cook for at least 6-7 hours or overnight. Shred the meat. NOTES : I was able to find the pink Hawaiian salt but you can use other coarse salt. The pork was very, very good. But, it was way too salty. Next time I will definitely cut back on the salt. We had the Balinese Rice Salad, Hawaiian Baked Bananas and Virgin Pina Coladas with this. |
| Polynesian Chicken and Rice 1 1/2 cups no-salt-added chicken broth 1 cup pineapple juice 3 tablespoons sugar 3 tablespoons reduced-calorie ketchup 2 tablespoons white vinegar 1 tablespoon low-sodium soy sauce Cooking Spray 1 tablespoon margarine 5 skinned chicken breast halves -- (6-ounces each) 1 cup long-grain white rice -- uncooked 3 cloves garlic -- minced 1 cup sliced green onions -- (1-inch) 1 cup chopped red bell pepper 1 can unsweetened pineapple tidbits -- drained 2 tablespoons coarsely chopped cashews Combine first 6 ingredients in a bowl; stir well, and set aside. Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; set aside. Add rice and garlic to pan, and sauté 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed. Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender. Makes 5 servings Source: "Cooking Light, March 1995, page 110" |