Get documents about "Hawaiian Luau Party
Document Sample
Hawaiian Luau Party
Presented by The Catering Research Institute
National Association of Catering Executives
and The Foundation of NACE
Vintage Poster from www.acclaimposters.com
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catterriing Researrch Insttiittutte
Ca e ng Resea ch Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Table of Contents
Subject Page
Background 4
Hawaiian Cuisine 4
Native Ingredients 5
Traditional Luau Foods 5
Special Touches for Your Luau 6
Colors 6
Lighting 6
Décor 7
Props 8
Linens 9
Tables 10
Service Ideas 12
Entertainment 13
Dress 13
Sample Menus 14
Menu Item Suggestions 14
Recipes
Appetizers
Spicy Tuna Rolls 17
Crab and Mango Summer Rolls with Citrus Dipping Sauce 18
Pineapple Banana Fritters 19
Shiitake Scrambled Eggs and Caviar on Toasts 20
-2-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Salads
Cucumber Papaya Salad 21
Spicy Sesame and Ginger Noodle Salad 22
Sesame Cabbage Salad 23
Entrees
Huli Huli Style Chicken 24
Chinese Hawaiian Roast Pork 25
Chicken Luau 26
Maple Glazed Rack of Lamb 27
Mahi Mahi in Ginger-Soy Sauce 28
Mochiko Chicken 29
Kalua Pig 30
Teriyaki Beef on Skewers 31
Chicken Long Rice 32
Mainland LuaLuas 33
Lomi Salmon 34
Macadamia Nut Crusted Coconut Shrimp 35
Ahi Poke 36
Sides
Poi Muffins 37
Baked Sweet Potatoes or Bananas 38
Molokai Sweet Potato Salad 39
Island-style Coleslaw 40
Desserts
Haupia 41
Banana Cream Pie 42
Chocolate-Glazed Coconut-Almond Cake 43
Haupia Macadamia Nut Bread Pudding 44
Fresh Fruit Fantasy with Almond Cookies and Mango Sorbet 45
Banana Guava Pie* 47
Cocktails
Mai Tai 48
Tropical Rum Punch 49
Chi-Chi 50
Banana Pineapple Punch 51
Luau Punch 52
Volcanic Punch 53
Additional Sources of Information 54
-3-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Hawaiian Luau
Background: A luau (Hawaiian lu'au) is a traditional
Hawaiian feast that normally features foods such
as poi, kalua pig (pork prepared in an imu, or earth
oven), poke, and lomi salmon. Hawaii residents
often hold luaus to celebrate special occasions
such as a child's first birthday. Commercial
operations in Hawaii also specialize in luaus that
cater to visitors to the Islands.
It was the custom among the Hawaiian people to
celebrate auspicious occasions with a feast. Called
Creating a traditional imu from
www.luau-hawaii.com the aha'aina, the feast had spiritual significance; it
was thought that they were sharing a meal with the
gods. In ancient times men and women could not eat together and certain foods, such
as pork, bananas, and coconut, were forbidden to women. King Kamehameha II
abolished the kapu (taboo) system in 1819 by partaking of a feast with women, thus
severing the spiritual connection to the aha'aina.
The term lu'au began to be used in the mid-1800s to refer to what was the aha'aina. It
took its present name from a dish made from young taro leaves and meat or seafood
baked in coconut milk.
The food and practices historically observed at an 'aha 'aina were rich with symbolism
and the event was designed to unite the participants, similar to the way in which the old
Hawaiians braided strands of coconut husk fiber, or sennit, into thicker 'aha cords and
rope. Certain foods might represent strength, for example, while the names or attributes
of other food items might relate to virtues or goals the participants hoped to achieve.
Starting about 150 years ago the term luau gradually replaced 'aha 'aina. Luau, in
Hawaiian and other Polynesian languages, is actually the name of the taro leaf, which
when young and small is cooked like spinach and is often mixed with other foods,
creating Hawaiian favorites such as luau squid or luau chicken. Luau is today the
commonly accepted name of a Hawaiian feast.
Hawaiian Cuisine
The first Polynesians began arriving from the Marquesas in about 600 or 700 AD; then
from the Society Islands came another migration in about 1100 AD. With them they
brought many ingredients not indigenous to the Hawaiian islands, such as breadfruit. As
an Island culture, the Hawaiians are dependent on the sea for much of their diet as
evident by their love of Poke or Ahi which is similar to a Ceviche, Mahi mahi and Tako.
Among the Hawaiian people, it is customary to celebrate auspicious occasions with a
lu'au or great feast. Once called the aha'aina, the feast had spiritual significance; it was
thought that they were sharing a meal with the gods. Native cuisine until the arrival of
-4-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
European settlers in the 1800's was, like most Polynesian cuisine, extremely low fat.
With the arrival of pigs on the island and later Spam this would change the typical
native's diet, sometimes gravely. There is some momentum to return to a more
traditional diet as natives are suffering from heretofore unknown epidemics of diabetes,
strokes and heart attacks much like Native American cuisine whose pre-conquest diet
has been replaced with things like untraditional Indian fry bread.
Modern Hawaiian cuisine is a fusion of many cuisines brought by multi-ethnic
immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean,
Polynesian and Portuguese origins, and including food sources from plants and animals
imported for Hawaiian agricultural use from all over the world.
Native Ingredients
Taro
Coconuts
Yams
Sweet Potatoes
Sugar cane
Breadfruit
Kukui
Bananas
Mussels
Mountain apples
Island Fish, fish like mullet and mahimahi
Seaweed
Traditional Luau Foods
Poi is the traditional Hawaiian staple. Made of Taro roots that have been pounded into a
paste, it can be thick or thin, new and sweet or old and tangy.
Poke is raw fish "cooked" in lime or lemon juice, then mixed with coconut milk, onions,
and other condiments.
Lomi Lomi is salmon with tomatoes and onions.
Kalua Pig is a pig cooked an imu or underground steam oven.
Chicken Long Rice consists of boiled bean noodles with hot pieces of chicken.
Rice, always rice
-5-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Special Touches for Your Luau
Use tiki torches to light the way to the party
Greet each guest with a fresh or silk floral Lei and butler-passed tropical cocktails
For escort cards, split coconuts, fill them with a Mai Tai, and install a little flag bearing
the guests name and table name
Open the festivities with an Imu Ceremony, a traditional removal of the suckling pig
from its earth oven
Instead of usual tables, create low tables, providing large cushions for guest seating
Give dashboard hula boys and girls as favors
Dashboard Hula Dancers Available on www.dahawaiistore.com
Colors
Bright pink and orange and a calm, natural green (the colors of hibiscus bushes)
Blues and purples created by an ocean sunset
Lighting
Create the effect of a nighttime fire on the beach
Subtle lighting, provided by tiki lamps or fiery torches, candles, and paper lanterns
Assorted Tiki Torches from www.etikitorches.com, wwwbensonimports.com, and Sparktacular, Inc.
-6-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Décor
Surround your guests with tiki torches
Use murals that depict ocean scenes, Hawaiian sunsets, tropical rain forests, palm
trees or a deserted island
Cover the walls with exotic plants, a mixture of silk and real (Include hibiscus, orchids,
birds of paradise, heliconia and palm trees)
Hibiscus from Bird of Paradise from Heliconia from
www.trop-hibiscus.com www.onlinewholesaleflowers.com www.mytho-fleurs.com
Drape the walls in pink or green if they cannot be covered with plants
Drop palm branches and beautiful colorful petals all over the floor
Decorate any buffet tables with flowers and baskets of fresh tropical fruit
Hang vintage travel posters around the room
Vintage Travel Posters from www.retrorepos.com
Float flowers in a pool
Next to the pool, create a “beach” with sand and potted palm trees
-7-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Props
Surfboards
Messages in Glass Bottles
Potted Tropical Plants
Fish bowls with floral arrangements or live goldfish
Coral, starfish, and sand dollars
Puca Shell necklaces
Flamingos
Ukuleles, maracas and steel drums
Ukuleles from www.dahawaiistore.com and Bottle from www.personalcreations.com
Bamboo
Pineapples, coconut and other tropical fruits
Woven mats
Hawaiian tiki masks, torches and poles
Tiki Masks from Tiki Poles from Tiki Pole from
www.friendslyisleswc.com www.paradisefoundonline.com www.buytikitorches.com
-8-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Linens
Create table skirts of raffia, bamboo, or grass skirts
Flowered Raffia Table Skirt and Ti Leaves from www.tropsun.com
Cover the top of the table in Ti leaves
Use tropical print fabrics over solid tablecloths
Tie cutlery into bundles with Ti leaves and raffia
Napkins in shades of pink and orange or use tropical bandanas
Use silk flower bracelets as napkin rings
Silk Flower Bracelet from www.x-wear.com and Luau Slap Bracelet from luaupartyshop.com
Use Lauhala or Rattan placemats
Lauhala Placemat, Rattan Placemat and Lauhala Mat on www.hawaiianluauparty.com
-9-
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Tables
Use flip-flops with silk flowers pasted on the straps as place cards or to label buffet
items (write the guests’ names or food item with a sharpie marker)
Name each table after a tropical locale (Kawai, Owahu, etc.) or fruit
Mini tiki poles, tiki torches, dancing hula girl lamps, small potted plants or decorative
candles surrounded by leis, flower petals or tropical fruits as a centerpiece
All items available on www.islandmadness.com
Create centerpieces with tropical flowers such as orchid and hibiscus. Incorporate
candles, bamboo candlesticks, or simply use as accents.
Centerpieces from www.hawaiiweddings.net
- 10 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Scatter colorful petals on the tables
Put one giant, lush orchid in water beside every woman’s place so she can wear it in
her hair after dinner
A centerpiece of clear or frosted acrylic rectangular lighted boxes with oranges,
mangos, limes and lemons in a row on top
Float flower-shaped candles in clear glass vases with sand at the bottom and blue-
tinted water
Floating Scented Candles from www.ccnphawaii.com
- 11 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Service Ideas
Servers dressed in traditional Hawaiian garb
Kamani wood bowls, plates and serving pieces
All items available on www.hawaiianluauparty.com
Ceramic Tiki mugs
Bamboo serving trays
Ceramic Tiki Mugs from www.perpetualkid.com and Bamboo Tray from www.antiki.com
Hollow Pineapples and coconuts bowls
Steel Drum Basins or woven baskets for breads
Turn beachcomber hats upside down and use to serve dry snacks
Bar Sign Available from www.islandmadnes.com
- 12 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Entertainment
Entry and background music by a contemporary Hawaiian string trio
Drew's Famous Luau Party Music is a great mix of songs featuring Surfin' USA, Don't
Worry Be Happy, Hawaii Five-0 Theme Song, Blue Hawaii and more
Dance floor, complete with a Limbo or Hula Hoop competition
Have a how-to session on how to wear sarongs or dance a traditional hula dance
Photo opportunity with a Hawaiian backdrop and a sandy floor
Special performances following dinner
o Hula dancing
o Fire knife dancing
o Percussion performance
Fire Knife Dancing from www.ststours.ca and Hula Dancers from www.expedia.com
Dress
Florid, Tropical Dress
Men wear sarongs
Women wear grass skirts
Or; tropical shirts, khaki shorts and sandals
- 13 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Sample Menus
Traditional Menu
Kalua Pig (pork prepared in an earthen oven)*
LauLau*
Lomi Lomi Salmon*
Fresh Seafood*
Ahi Poke*
Macadamia Nut Crusted Coconut Shrimp*
Haupia*
Buffet Menu
Waimea Field Greens Salad with Sesame Seed Dressing
Spicy Cucumber Kim Chee
Kula Tomatoes and Puna Goat Cheese
Lomi Lomi Salmon*
Maple Glazed Rack of Lamb*
Maui Onion and Pickled Ogo Salad
Pohole Fern Shoots with Water Chestnuts
Hawaiian Deli Meats: Pipikaula (Flank Steak), Char Siu Pork, Chinese Ginger
Chicken
Menu Item Suggestions:
Appetizers
Mango Crab Stacks
Fruit Salsa with Taro Chips
Kona Cuisine Seafood Brochettes
Breaded Oysters with Wasabi Cocktail Sauce
Spicy Tuna Rolls*
Crab and Mango Summer Rolls with Citrus Dipping Sauce*
Date and Almond Bites
Baked Brie with Macadamia Nuts
Hawaiian Egg Rolls with Sweet and Sour Sauce
Pineapple Banana Fritters*
Shiitake Scrambled Eggs and Caviar on Toasts*
Salads
Tropical Fruit Salad with assorted dips
Cucumber Papaya Salad*
Avocados stuffed with minced seafood
Spicy Sesame and Ginger Noodle Salad*
Sesame Cabbage Salad*
- 14 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Entrees
Grilled Fresh Catch, Hawaiian Style
Charbroiled Strip Loin Steaks with Teriyaki Sauce
Huli Huli Style Chicken*
Hawaiian Chicken Curry
Chinese Hawaiian Roast Pork*
Chicken Luau*
Maple Glazed Rack of Lamb*
Mahi Mahi baked in Ti Leaves
Mahi Mahi in Ginger-Soy Sauce*
Sauteed Mahi Mahi with Crushed Macadamia Nuts and slivers of Pineapple
Mochiko Chicken*
Roasted Suckling Pig
Kalua Pig (pork prepared in an earthen oven)*
Teriyaki Beef on Skewers*
Chicken Long Rice*
Sides
Banana Poi
Poi Muffins*
Baked Sweet Potatoes or Bananas*
Molokai Sweet Potatoes Salad*
Steamed Rice
Stir Fried Vegetables
Hawaiian Sweet Bread, Fresh Rolls, and Butter
Coconut Curry Macadamia Nuts
Fried Pineapple Slices
Skewered Fruits
Island-style Coleslaw*
Pineapple Fried Rice
Desserts
Hawaiian Coconut Cake
Banana Cream Pie*
Hawaiian Fruit Salad
Chocolate-Glazed Coconut-Almond Cake*
Macadamia Nut Cookies
Haupia Macadamia Nut Bread Pudding*
Fresh Fruit Fantasy with Almond Cookies and Mango Sorbet*
Banana Dumplings
Passion Fruit Custard
Banana Guava Pie*
- 15 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Cocktails
Mai Tai*
Rum Runners
Ginger Beer
Pina Colada
Mango and Peach Daiquiris
Blue Hawaii
Tropical Rum Punch*
Chi-Chi*
Banana Pineapple Punch*
Luau Punch*
Volcanic Punch*
- 16 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Spicy Tuna Rolls
Photo from www.ntlworld.com
6 ounce tuna fillet, without skin
1 Japanese cucumber (or 1/2 Western variety, peeled and seeded)
4 cups sushi rice, cooked
1 tablespoon white sesame seeds, toasted
2 sheets nori seaweed
Hand Vinegar:
1 teaspoon rice vinegar
3 tablespoons water
Bamboo mat
1 tablespoon finely grated wasabi horseradish
2 teaspoons spicy chili oil
Sweet-vinegared ginger, well drained, for garnish
With a sharp knife, cut tuna fillet crosswise at a slight angle and into slices about 1/4 inch thick.
Wrap in a clean kitchen towel and set aside. Cut the cucumber into narrow strips about 4 inches
long. Mix the sushi rice with the sesame seeds.
Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of
the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy
and hard to chew.) Cut toasted nori sheets in half crosswise.
Lay a 1/2 a sheet of the nori, shiny side down, on a bamboo rolling mat. Combine the rice
vinegar and water in a mixing bowl, and moisten your hands with this hand vinegar to keep the
rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the
nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Smear a thin line of
the wasabi across the center of the rice, and sprinkle with 1/2 teaspoon of chili oil. Lay 1/4 of the
cucumber strips and 1/4 of the tuna slices evenly along the wasabi.
To roll, hold the line of ingredients in place with fingertips, and use thumbs to push up and turn
the end of the bamboo mat so that the edge of the nori is lifted up and meets the far edge of the
sheet. Correct the shape by gently but firmly pressing the bamboo mat around the roll for about
30 seconds to shape it. Make 3 more rolls.
Use a wet knife to cut each roll into 1-inch rounds. Arrange sushi on a platter or individual plates
and garnish with the vinegared ginger.
Makes 4 rolls or 16 individual servings.
- 17 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Crab and Mango Summer Rolls with Citrus Dipping Sauce
1 pound king crab legs or 8 ounces lump crabmeat, picked over
1 large ripe large ripe mango (about 14 ounces), pitted and peeled
10 leaves Boston lettuce
3 scallions
1 teaspoon coarse salt
2 ounces rice vermicelli
1 package 8 1/2-inch rice-paper sheets
1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
Citrus Dipping Sauce (whisk all ingredients together)
1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1/8 teaspoon freshly ground pepper
2 scallions, ends trimmed and thinly sliced
Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate.
Cut mango flesh into strips 1/2 inch by 2 1/2 inches. Cut lettuce leaves in half,
discarding center ribs. Trim each scallion into two 5-inch lengths; slice lengthwise into
very thin strips.
Bring a pot of water to a boil. Add salt and rice vermicelli to boiling water, and cook until
tender, 2 to 3 minutes. Drain, and rinse in cold water.
Transfer rice paper to a plastic bag. Place two paper towels, one on top of the other, on
a work surface; dampen them slightly. Lay a sheet of rice paper on top. Cover with two
more damp paper towels. Removing one sheet or rice paper at a time, repeat until you
have ten layers. Let stand until pliable, 10 to 15 minutes. Meanwhile, line a baking sheet
with plastic wrap.
Across the bottom third of one sheet of rice paper place two pieces of lettuce; four
cilantro leaves; four mint leaves; one piece of crab (if using lump crabmeat, 2
tablespoons); two pieces of mango, end to end; and 1/4 cup vermicelli. Cover with four
strips of scallion, four cilantro leaves, and four mint leaves. Roll rice paper into a
cylinder, stopping halfway. Fold left and right sides into the middle; finish rolling.
Place on prepared baking sheet, cover, and refrigerate. Repeat entire process, making
ten rolls. To serve, trim ends with a sharp knife and cut the roll into four pieces. Serve
dipping sauce on the side.
Makes 10 rolls or 40 pieces and 1 cup dipping sauce.
- 18 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Pineapple Banana Fritters
Photo from www.williams-sonoma.com
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
3 tablespoons granulated sugar
1 teaspoon ground ginger
3/4 cup chopped fresh pineapple, drained
3/4 cup chopped banana
1/2 cup milk
1 large egg, beaten lightly
vegetable oil for deep-frying
confectioners' sugar for dusting the fritters
In a small bowl sift together the flour, the baking powder, the granulated sugar, the
ginger, and a pinch of salt. In a bowl combine well the pineapple, the banana, the milk,
and the egg, add the flour mixture, and stir the batter until it is combined. In a kettle heat
1 1/2 inches of the oil until it registers 375°F. on a deep-fat thermometer, drop the batter
by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2
minutes, or until they are golden. Transfer the fritters with slotted spoon to paper towels
to drain and sift the confectioners' sugar over them.
Makes about 22 fritters.
- 19 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Shiitake Scrambled Eggs and Caviar on Toasts
6 tablespoons butter
10 ounces shiitake mushrooms, stemmed, thinly sliced
1 teaspoon grated lemon peel
10 large eggs
¼ cup minced fresh chives
½ teaspoon salt
½ teaspoon ground black pepper
28 ½-inch thick diagonal slices baguette, toasted
Sour cream
Caviar
Melt 3 tablespoons butter in a heavy large skillet over medium heat. Add mushrooms
and saute until tender and beginning to brown, about 6 minutes. Mix in lemon peel. Set
aside. Whisk eggs, chives, salt and pepper in a large bowl to blend. Melt 3
tablespoons butter in a large nonstick skillet over medium heat. Add egg mixture and
cook until eggs are softly set, stirring often, about 2 minutes. Mix in mushrooms.
Spoon egg mixture onto toasts. Top with sour cream and caviar. Transfer to platter
and serve.
- 20 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Cucumber Papaya Salad
1 large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups)
1/2 teaspoon salt
1/4 cup rice wine vinegar
4 teaspoons sugar
1 tablespoon peanut oil
1 teaspoon minced Hawaiian chiles or chile paste
2 teaspoons minced fresh ginger
1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
1/4 cup chopped fresh cilantro
6 lettuce leaves
Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat
dry.
In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber,
papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce
leaves, and top each with about 1/2 cup of salad.
Makes 4 to 6 servings.
- 21 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Spicy Sesame and Ginger Noodle Salad
¾ cup low sodium soy sauce
9 tablespoons fresh lemon juice
6 tablespoons minced peeled fresh ginger
6 tablespoons tahini (sesame seed paste)
4 ½ tablespoons honey
2 teaspoons dried crushed red pepper
6 tablespoons oriental sesame seed oil
3 8-ounce packages chuka soba (thin yellow Japanese noodles)
6 medium carrots, peeled and cut into matchstick strips
1 ½ cucumbers, peeled, seeded and cut into matchstick strips
1 ½ bunches green onions, thinly sliced diagonally
12 ounces snow peas, trimmed, thinly sliced diagonally
3 red bell peppers, cut into matchstick strips
¼ cup sesame seeds, toasted
Whisk first 6 ingredients in a medium bowl. Mix in 3 tablespoons sesame oil.
Cook noodles in large pot of boiling salted water until just tender but still firm to bite,
stirring occasionally, about 5 minutes. Drain. Transfer hot noodles to a large bowl.
Toss with 3 tablespoons oil. Add all vegetables, toss. Toss with dressing; season with
salt and pepper. Sprinkle with sesame seeds.
- 22 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Sesame Cabbage Salad
1 head cabbage chopped
1 bunch green onions chopped
1/2 cup chopped celery or peppers
3 packages Ramen chicken soup (dry soup pks)
1 bag frozen peas
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tablespoon sugar
8oz chunk almonds, toasted
4 Tablespoons sesame seeds, toasted
Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix
dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame
seeds with salad mix. This yields a lot of salad and is best served same day.
Makes 15-20 servings.
- 23 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Huli Huli Chicken
Photo from www.hawaiichicken.com
9-12 pounds chicken wings, thighs, and breasts pieces
¼ cup Frozen pineapple juice concentrate
1/3 cup White wine
½ cup Chicken broth
¼ cup Shoyu/Soy Sauce
¼ cup Katsup
¼ Teaspoon powdered ginger or a pinch of fresh ginger
1-2 drops Worcestershire sauce
Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl.
Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with
sauce until chicken is done.
Serves 10-12 people as a main course.
- 24 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Chinese Hawaiian Roast Pork
Photo from wwwapsupermarket.com
5 pounds loin of pork
1 pint soya sauce
1 teaspoon MSG
½ teaspoon pepper
1 clove garlic, crushed
1 ounce okolehao or bourbon
Have the butcher prepare the roast for easy slicing, removing the bony part of the meat
with a meat saw. Trim away fat, leaving just a thin layer. Mix the soya sauce with
seasonings and liquor. Marinate roast for 2 hours, rubbing the sauce into the meat and
turning it frequently. Use stainless steel, enamel or glass container for this. When
ready to cook, preheat oven to 325F and roast meat 2.5 to 3 hours. Allowing 35 minutes
to the pound. Baste during the roasting period with additional sauce and pan drippings.
Makes at least 8 servings.
- 25 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Chicken Luau - I
3 pounds chicken
1-½ teaspoons salt
½ teaspoon white pepper
½ teaspoon MSG
2 pounds luau (taro leaves)
2 cups boiling water
½ teaspoon salt
2 cups coconut milk, heated
Cut cleaned chicken into bite-sized pieces. Place in a large kettle and barely cover with
boiling water. Add seasonings after half an hour cooking. Rinse luau; remove stems
and fibrous parts. Cook in 2 cups boiling water until wilted. Drain and add fresh boiling
water, ½ teaspoon salt and cook until tender. When chicken is done, drain off some of
the liquid and place chicken in a serving dish. Draw knife through drained luau and cut
up coarsely. Add the luau to the heated Coconut milk and pour over chicken. Serve
hot.
Serves 4-6.
Chicken Luau - II
1 chicken, 4-5 pounds
3 cups chicken broth, heated
½ cup chopped celery
1 medium onion, peeled and chopped
Salt, pepper and MSG to taste
¼ cup cornstarch mixed with ½ cup cold water
3 cups cooked luau (taro leaves)
2 cups Coconut milk, heated
Clean and cut up the chicken; saute to a golden brown and add the chicken broth.
Simmer about 15 minutes and remove scum. Add vegetables and seasonings to
chicken and simmer until chicken is tender or about 2 hours. Remove chicken to
serving dish to keep warm in oven. Reduce broth by simmering on stove until you have
about 2 cups. Thicken slightly with cornstarch mixed with a little cold water.
Meanwhile, drain the luau and chop coarsely. Pour the chicken broth over the chicken.
Combine the luau with the heated milk and add to the chicken. Serve immediately.
Makes 6 servings.
- 26 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Maple Glazed Rack of Lamb
Rack of Lamb from www.fbworld.com
2/3 cup dry white wine
½ cup pure maple syrup
½ cup chopped fresh mint leaves
¼ cup chopped fresh rosemary
4 teaspoons cracked black pepper
4 1 ¼ to 1 ½ pound racks of lamb, trimmed
Mix first 5 ingredients into a small bowl. Divide lamb between 2 large resealable plastic
bags. Pour half of marinade mixture into each and seal. Turn to coat. Refrigerate lamb
over night.
Prepare barbecue (medium heat) or preheat oven to 375F. Remove lamb from
marinade; transfer marinade to medium saucepan and bring to a boil. Grill lamb to
desired doneness, basting occasionally with marinade, about 25 minutes for medium
rare. Or, if roasting, divide lamb between 2 large rimmed baking sheets and roast to
desired doneness, basting occasionally with marinade, about 25 minutes for medium
rare. Cut lamb between ribs into chops and serve.
Makes 14 servings.
- 27 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Mahi Mahi in Ginger-Soy Sauce
1/2 cup soy sauce
1/4 cup grated peeled fresh ginger
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup water
4 green onions, finely chopped
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 teaspoon minced jalapeño chili
3/4 teaspoon minced garlic
6 6-ounce skinless mahi mahi fillets
1/3 cup coriander seeds, crushed
2 tablespoons vegetable oil
Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
Preheat oven to 400°F. Press each fillet into coriander seeds to coat all sides. Sprinkle
with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Add 3 fillets
and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet.
Repeat with remaining 3 fillets and 1 tablespoon oil. Spoon 1 tablespoon sauce over
each fillet. Bake until just cooked through, about 5 minutes for medium-rare. Transfer
fish to plates.
Makes 6 servings.
- 28 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Mochiko Chicken
4 lbs boneless chicken breasts or 5 lbs chicken thighs (if using chicken thighs
debone and cut in half)
4 Tablespoons flour
4 Tablespoons cornstarch
4 Tablespoons sugar
5 Tablespoons shoyu (Asian soy sauce)
5 cloves of garlic, crushed and minced
8 Tablespoons Mochiko flour (can be found in the Asian food section in your local
market)
4 teaspoon salt
4 teaspoon MSG (optional)
4 stalks green onion, finely chopped
4 eggs
4 Tablespoons oyster sauce
vegetable oil
Cut up chicken into serving size pieces and set aside. In a large container combine all
ingredients except the chicken and mix well. Once the batter is mixed add the chicken
and stir until all pieces are coated. Cover and let set in the batter overnight in the
refrigerator. The following morning stir the batter and put it back in the refrigerator until
you are ready to cook. Ten minutes prior to cooking take the container out of the
refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and
heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter
will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko
batter chicken until golden brown. Let the cooked chicken drain on wire rack over some
paper towels or newspaper then serve.
Makes about 6 servings.
- 29 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Kalua Pig
Even if you don't have an imu, you can still make Hawaiian kalua pig at home from pork
butt purchased at your local supermarket.
4-5 pound pork butt
2½ tablespoons Hawaiian salt (substitute kosher salt)
2 tablespoons liquid smoke
1 banana leaf (substitute 4-5 whole, unpeeled bananas)
4-6 ti leaves (substitute aluminum foil)
Trim any excess fat from the roast. Make several shallow long cuts along the roast or
pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.)
Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of
same, place whole bananas on top of meat.
Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil,
if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie
securely with twine.
Roast in a 325-350º oven for about 45 minutes per pound. When meat is done,
remove ti leaves, banana leaf (or bananas) and shred pork.
- 30 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Teriyaki Beef on Skewers
Photo from wwwpgabeef.com
40 ounces beef, cut in 1 inch cubes
2 1/2 (16 ounce) cans pineapple chunks in juice
1 1/4 cups soy sauce
5/8 cup brown sugar
5 garlic cloves, minced
1 1/4 teaspoons minced ginger
1 1/4 teaspoons sliced lemongrass
5/8 cup sliced scallions
5 teaspoons sesame oil
Combine all ingredients, including liquid from pineapple, and marinate, covered and
refrigerated, 1-3 hours.
Thread beef and pineapple alternately on metal skewers or soaked wooden skewers.
Discard leftover marinade. Grill about 5-8 minutes, turning once, until beef is cooked.
Makes 10 servings.
- 31 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Chicken Long Rice
Photo from wwwwchstv.com
2 1/2 lb chicken thighs
3 quarts water
1 tablespoon salt
1 1/2 tablespoons minced ginger root
1 large onion, finely chopped
5 chicken bouillon cubes
8 oz long rice
3 green onions, chopped
Put chicken into a five quart saucepan. Add two quarts of the water, the salt and ginger.
Bring to a boil, skim, lower heat, and simmer for forty minutes.
Remove from heat and drain, saving broth. Remove meat from chicken, discarding
bones. Shred meat and set aside.
Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring
to a boil. Add long rice, then lower heat and cook, covered for 5 minutes.
Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into
approximately 3- or 4- inch lengths. Stir in chicken and heat briefly, if desired, before
serving. Sprinkle with green onions.
Makes 6 to 8 servings.
- 32 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Mainland LuaLuas
10 pounds green part of Swiss chard or bok choy
2 pounds cooked chicken meat
2 bunches green onions
1 cup finely diced salt pork
1 tablespoon MSG
2 teaspoons sugar
2 teaspoon pepper
¼ cup lemon juice
4 tablespoons cornstarch mixed with ½ cup cold water
50 ti leaves
Wash greens; remove any fibrous parts and the stems. Cut chicken into 1-inch pieces.
Wash, trim and chop green onions using the stems also. Sauté salt pork in a heavy
kettle; add the green onions and sauté with pork for a few seconds then add the chicken
and greens and saute together for 5 minutes. Drain off most of the liquid; add
seasonings and lemon juice and cook together for one minute. Mix cornstarch with cold
water; stir into mixture, stirring constantly until remaining liquid is thick and clear. Place
1 kitchen spoonful of the thickened mixture on the end of a ti leaf, with rib removed and
roll up in the same manner as for the proceeding recipe; then turn and roll up in the
same manner as for the preceding recipe; then turn and roll up in another ti leaf and tie.
Or the mixture can be bundled in the old-fashioned Hawaiian way. Put laulaus in
pressure cooker for half an hour.
The island laulau made with taro leaves can be cooked in a pressure cooker. A
satisfactory substitute for taro is spinach, Swiss chard or Chinese bok choy. For
mainlanders, here is a quick version, suitable for large groups. Swiss chard or bok choy
is the best.
- 33 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Lomi Salmon – I
Photo from www1stluau.com
1 pound salted salmon
4 large, ripe peeled tomatoes
1 bunch green onions
1 medium onion
Soak salmon in water several hours to remove some of the salt and soften. Meantime,
chop the tomatoes. Clean and mince the green onions, including some of the tops.
Peel and mince dry onion. Drain the soaked salmon, remove skin and bones and break
up with fingers. Rinse again if still too salty. Mix salmon with the tomatoes and onions
and squeeze with hands until everything is broken up and mixed well. (This is where the
lomi comes in. Lomi is the Hawaiian means to press or massage.) Chill thoroughly.
Serves 15 to 20.
Lomi Salmon - II
1 pound fresh salmon
2 teaspoons MSG
½ teaspoon sugar
2 teaspoons salt
4 dashes Tabasco sauce
4 tablespoons chopped onions
Juice of 6 limes
3 cups chopped, peeled tomatoes
Remove skin and bones from salmon; dice and put in stainless steel or ceramic bowl.
Add seasonings, onions and lime juice and let marinate for 6 hours in the refrigerator,
stirring from time to time. Meanwhile, chill the tomatoes. When ready to serve, knead
the salmon with the lime juice and the onions; add the tomatoes and mix well. Serve in
small shells. Note: Finely chopped green onions or chives may be added for color.
Makes 15 to 20 servings.
- 34 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Macadamia Nut Crusted Coconut Shrimp
1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place
flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in
crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until
shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime
sauce.
Makes 4 servings.
- 35 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Ahi Poke
Photo from wwwaloha-hawaii.com
8 ounces tuna sashimi block, small dice
1/8 teaspoon Hawaiian salt
1/8 teaspoon kukui nut
1/2 teaspoon brown sugar
Pinch chili flakes
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon green onion, chopped
1 tablespoon onion, chopped
1 teaspoon garlic, chopped
1 tablespoon Furukake spice
1 tablespoon sesame oil
Combine all ingredients in a stainless steel bowl and gently mix. Serve cold. Make this
on the day of use.
- 36 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Poi
Made from the versatile taro root, poi is a product that requires the skill of an expert.
Briefly, it is a grayish paste that is made by fermenting roasted taro roots. It is brought
fresh or in cans and is now available in powdered form. You can have instant poi by
adding water. In addition to poi, the root is eaten like a vegetable and boiled or sliced
and fried. Or, it can be boiled, mashed and shaped into cakes that are fried in butter
and baked. Serve with hot butter. It is even possible to make poi muffins.
From the tops of the taro plant come the tender taro leaves called luau, which are
cooked like spinach or Swiss chard and served with coconut cream or butter.
Poi Muffins
1 1/3 cups flour
½ teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
2/3 cup poi
1 egg
3 tablespoons butter or margarine
½ cup milk
Sift dry ingredients together. Use poi as purchased. Do not mix with water. Blend poi
with beaten egg, butter and milk; combine dry ingredients and spoon into oiled muffin
tin, 2/3 full. Bake at 400F for 30 minutes. If canned poi is used, reduce milk to 1/3 cup.
Instant poi is now available. Follow directions for reconstructing.
- 37 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Makes 18 to 20 2-inch muffins.
- 38 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Baked Sweet Potatoes and Bananas
6 medium sized sweet potatoes
6 bananas
Butter
Salt and pepper
Brown sugar
Lemon juice
½ cup pineapple or orange juice
Boil the sweet potatoes in their jackets. Let cool, then peel, slice and arrange in
alternate layers with sliced bananas in a well-buttered casserole. Start with the
potatoes and end up with bananas. Dot the layers of potatoes with butter and sprinkle
with salt and pepper. Sprinkle the layers of bananas with brown sugar and a little lemon
juice. Dot the top with more butter and ½ cup pineapple or orange juice. Bake in a
medium oven for 30 minutes.
Makes 6-8 servings.
- 39 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Molokai Sweet Potato Salad
2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
2 cups peeled and 1/2-inch dice pineapple
3/4 cup chopped Maui onion
3/4 cup chopped red bell pepper
1 large egg
4 teaspoons fresh pineapple juice, or lime juice
1/2 cup vegetable oil
1 tablespoon soy sauce
2 1/2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped fresh cilantro
In a medium pot, cover the potatoes with salted water and bring to a boil. Cook until just
fork-tender, about 5 to 7 minutes. Drain and refresh under cold running water.
When cool, combine the potatoes, pineapple, onion, and bell pepper in a large bowl.
In the bowl of a blender, combine the egg and lime juice. With the machine running on
high speed, add the vegetable oil in a slow, steady stream. When all the oil has been
added and the mixture is thickened, add the soy sauce, sesame oil, ginger, salt, and
cayenne, and process 30 seconds to combine. Pour the mayonnaise over the potato
mixture and toss well to combine. Add the cilantro and toss again. Cover tightly and
refrigerate for 1 hour to allow the flavors to marry.
Makes 6-8 servings.
- 40 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Island-Style Coleslaw
4 cups shredded cabbage
1/2 tsp sugar
1 cup crushed pineapple (drained)
1/4 tsp salt
1/2 cup mayonnaise
dash of pepper
1 tbsp milk (mix with mayo)
dash of paprika
1 tbsp vinegar
Put cabbage in a large bowl. Combine the remaining ingredients. Pour over the
cabbage and mix thoroughly.
Makes 8 to 10 servings.
- 41 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Haupia
Photo from wwwbob-an.com
4 cups Coconut milk
1 cup sugar
¼ teaspoon salt
4 tablespoons cornstarch mixed with ½ cup cold water
Heat the Coconut milk over low heat until it just reaches the boiling point. Add sugar,
salt and cornstarch mixed and dissolved in a little cold water. Stir constantly until the
mixture thickens. Pour into oiled molds and chill.
- 42 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Banana Cream Pie
Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick
slices
For crust:
Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl
to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-
inch-diameter glass pie dish. Chill until firm, about 30 minutes.
Bake crust until set and pale golden, about 15 minutes. Cool completely.
For filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in
whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla
bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove
from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to
large bowl; cool completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top
with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering
with remaining bananas and remaining custard. Chill banana cream pie until filling is set and
crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.
Makes 8 servings.
- 43 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Chocolate-Glazed Coconut-Almond Cake
Cake
1 1/4 cups sugar
3 1/2 ounces almond paste, broken into pieces
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs, separated
1 teaspoon imitation coconut extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup milk
1 cup sweetened shredded coconut
Filling
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup (1/2 stick) unsalted butter
3 ounces imported white chocolate (such as Lindt), chopped
2 tablespoons cream cheese, room temperature
3/4 cup sweetened shredded coconut
Glaze
1 cup whipping cream
3 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Sliced almonds, toasted
For cake:
Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high
sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to
blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour
alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with
clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining
1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
Pour batter into prepared pan. Bake until tester inserted into center comes out clean,
about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides
to loosen cake. Turn out cake onto rack; cool completely.
For Filling:
Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and
beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes.
- 44 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
For Glaze:
Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add
chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes.
Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on
plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze
over top of cake, spreading with spatula to cover sides and smooth top (reserve
remaining glaze for sauce). Press almonds around sides and in 1-inch border around
top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day
ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours
at room temperature before continuing.)
Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until
sauce is heated through. Slice cake; serve with sauce.
Makes 10 servings.
- 45 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Haupia Macadamia Nut Bread Pudding
Photo from www.foodnetwork.com
15 croissant, preferably 1 day old
5 eggs
1 1/2 cups evaporated milk
1 1/2 cups coconut milk
1 cup sugar, granulated
1 quart water
1/2 cup coconut, shredded
1/2 cup chopped macadamia nuts
Preheat oven to 300 degrees F.
Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking
pan. Mix eggs, evaporated milk, coconut milk, sugar and water until it has a custard
texture. Pour custard mixture over bread cubes.
Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.
Makes 4-6 servings.
- 46 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Fresh Fruit Fantasy with Almond Cookies and Mango Sorbet
1 20-ounce package frozen whole unsweetened strawberries, thawed, undrained
½ cup seedless raspberry jam
2 large papayas, peeled, seeded, diced
2 large mangoes, peeled, pitted, diced
6 kiwis, peeled, diced
2 1-pint baskets strawberries, hulled and sliced
2 ½-pint baskets raspberries
4 pints mango sorbet
14 Almond Cookies (see recipe)
Puree thawed strawberries and jam in the processor. Strain into medium bowl.
Cover and refrigerate until cold. Mix papayas, mangoes and kiwis in a large bowl. Add
diced strawberries and raspberries, toss gently. Spoon 3 tablespoons sauce onto each
plate. Spread with the back of a spoon to coat plate. Sprinkle each with ½ cup fruit.
Top each with a scoop of sorbet. Place cookies at angle atop sorbet.
Almond Cookies
¾ cup blanched slivered almonds
¾ cup sugar
2 tablespoons all purpose flour
5 tablespoons chilled unsalted butter, cut into ½-inch thick pieces
1 tablespoons milk
Preheat oven to 375F. Line a baking sheet with parchment.
Finely grind almonds, sugar and flour in a processor. Add butter and process until
coarse crumbs form. Add milk and blend until mixture forms ball (dough will be very soft
and sticky). Place 6 heaping teaspoonfuls dough on parchment, spacing 3 to 4 inches
apart. Press dough with wet fingertips to flatten into 1 ½-inch rounds.
Bake until cookies are golden all over, rotating baking sheet if necessary to brown
evenly, about 9 minutes. Cool cookies on parchment 5 minutes. Transfer cookies to
rack and cool. Repeat with remaining dough in 3 more batches, using same parchment
sheet.
- 47 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Banana Guava Pie
1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 T. lemon juice
1/4 t. salt
3 T cornstarch
3 T cold water
baked pie shell or graham cracker crust
Combine guava nectar, lemon juice, sugar and salt in a saucepan and bring to boil over
low heat. In a small bowl mix cornstarch and water to a smooth paste then stir into
saucepan mixture. Stir mixture until thickened and clear then remove from heat and
allow to cool. Combine cooled mixture with bananas and pour into baked pie shell or
graham cracker crust. Serve with whipped cream.
Makes 8 servings.
- 48 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Mai Tai
There are a lot of variations on this basic recipe for a Hawaiian favorite. A word to the
wise, don’t have one mai tai after another, with almost 4oz. of liquor and that fruity flavor
you might be dancing a hula to the pounding in your head!
2 oz. light rum
1 oz. Triple sec orange liquor
1 tbsp. Orgest almond liquor or almond flavored syrup
1 tbsp. Grenadine
1 tbsp. lime juice
1 dash 151prf. rum or dark rum (optional)
Shake ingredients (except the dark rum) and strain into a large glass about 1/3 full with
crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple.
Top with a dash of dark rum for that reddish color, or for sure inebriation 151 proof rum.
Put an orchid in each drink for the full Hawaiian effect.
- 49 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Tropical Rum Punch
8 cups (2 quarts) guava nectar
6 cups unsweetened pineapple juice
1 cup fresh lime juice
2 cups coconut cream
3 cups light rum or Malibu Rum to taste
Chill all ingredients well before mixing. Mix all ingredients well in a large punch bowl.
Float an ice mold or block of ice. Serve over crushed ice, if desired.
Makes 40 servings.
- 50 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Chi - Chi
1 1/2 oz vodka (non-alcoholic chi-chi omit the vodka)
4 oz pineapple juice
1 oz cream of coconut
1 slice pineapple
1 cherry
Blend vodka, pineapple juice, and cream of coconut with one cup of ice in an electric
blender at a high speed. Pour into a wineglass, decorate with the slice of pineapple and
the cherry, and serve.
- 51 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Banana Pineapple Punch
6 cups boiling water
5 cups sugar
Juice of 6 lemons
1 quart orange juice
2 cups pineapple juice
6 mashed bananas
2 quarts ginger ale
Add sugar to boiling water. Once sugar dissolved mix in the lemon, orange, and
pineapple juices as well as the banana mash. Mix well then freeze mixture. Take out of
freezer shortly before needing and add 2 quarts bottle of ginger ale to the frozen mixture
in punch bowl.
- 52 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Luau Punch
1 gallon pineapple juice
6 ounces lime juice
2 quarts vodka
2 quarts 7UP or Sierra Mist
1 quart brandy
1 quart tonic
Ice cubes to chill
Mix all ingredients in a large punch bowl.
- 53 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Volcanic Punch
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes
To make alcoholic add the optional: vodka
In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the
empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add
pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of
the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the
punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the
punch to be alcoholic add vodka.
Will serve 40-70 people.
- 54 -
Conrrad N.. Hiilltton Colllege
Con ad N H on Co ege Catteriing Research Insttiittutte
Ca er ng Research Ins u e www..catterriingrresearrch..orrg
www ca e ng esea ch o g
Uniiverrsiitty off Houstton
Un ve s y o Hous on
Additional Sources of Information
The Professional Chef; published by The Culinary Institute of America
www.partythemesnmore.com
www.hawaiianluauparty.com
www.partyamerica.com
www.alohafriendsluau.com
www.wikipedia.org
www.foodnetwork.com
www.hawaii.edu/recipes
www.alohajoe.com
www.marthastewart.com
- 55 -
Related docs
