Granny’s Travels…Hawaii!

July 25, 2013 § Leave a comment

Aloha! Oh, how Granny loved the Hawaiian Islands!  I think she believed she had found paradise.  She loved the people, the food, and the customs.  I remember being fascinated by the lava rocks she brought back home.  I thought my Granny was so cool to have been so close to a real live volcano.  I also remember wearing my Dad’s Hawaiian print shirt for college luau parties.

Hawaii is a place for honeymoons and surfing.  It’s a place with wonderful beaches and the sounds of  Jack Johnson.  It’s the 50th state and is one of 2 states that does not follow daylight savings time (can you guess the other?).

My brother Bill just celebrated his 50th birthday in Maui…surfs up!

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Luau Punch

  • 1 (46 fluid ounce) can pineapple juice
  • 1 (6 ounce) can frozen orange juice concentrate, thawed
  • 2 liters lemon-lime flavored carbonated beverage
  1. In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight.
  2. Let the punch start to thaw 2 hours before serving. Serve slushy.

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Ahi Poke – Hawaiian Luau Recipe

  • 4 cups ahi (yellowfin tuna, sashimi grade) diced
  • 1/2 cup onion, minced
  • 1/4 cup green onion, minced
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • Hawaiian salt and pepper to taste
  1. This is the most basic recipe for ahi poke, served as a pupu or appetizer at most luaus and Hawaiian dinners.
  2. Season ahi with Hawaiian salt. Add all ingredients, mix well then chill.

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Hawaiian Roasted Pork

  • 2 boneless pork rump roasts, about 3 pounds each
  • 3 tablespoons Hawaiian or coarse salt
  • 2 tablespoons ground black pepper
  • 1/2 cup guava jam, prepared
  • 2 tablespoons Macadamia nut oil
  • 1 teaspoon of water, plus 1/2 cup
  • 10 banana leaves, wet
  • 1 stalk sugar cane, split in half lengthwise
  • 1 tablespoon all-natural liquid smoke flavoring

Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.

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Hawaiian BBQ Chicken

  •  6 chicken thighs
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic
  • 1 teaspoon fresh ginger

Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.

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Basic Macaroni Salad

  • 2 cups dry elbow macaroni, cooked, rinsed, and drained
  • 1/3 cup diced celery
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 cup diced vine-ripened tomato (optional)
  • 1/2 cup prepared mayonnaise
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons sour cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

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Banana Pancakes with Pineapple and Creme Fraiche

Pineapple Marmalade

  • 1/2 lemon, thinly sliced, seeds removed
  • 3 cups finely chopped pineapple (from about 1 medium pineapple)
  • 1 cup sugar

Whipped Crème Fraîche

  • 1 cup crème fraîch
  • 1 tablespoon sugar

Pancakes and Assembly

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 2 cups whole milk
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 4 ripe bananas, peeled, sliced 1/4-inch thick

Pineapple Marmalade

  1. Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35–45 minutes. Let cool completely.

Whipped Crème Fraîche

  1. Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.

Pancakes and Assembly

  1. Preheat oven to 200°. Whisk flour, salt, eggs, milk, 4 tablespoons butter, and 1 cup water in a medium bowl.
  2. Heat 1/2 tablespoons butter in a medium non-stick skillet over medium-high heat and swirl to coat pan. Pour 1/4 cup batter into pan and place 5–6 banana slices on top. Cook pancake until bottom is golden brown and top looks almost dry, about 2 minutes. Flip and cook until pancake is just set and bananas are golden brown, 1 minute longer. Transfer to a baking sheet; cover loosely with foil and place in oven to keep warm. Repeat with remaining butter, batter, and banana slices, transferring to oven as you work.
  3. Serve pancakes with pineapple marmalade and whipped crème fraîche.

DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.

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Macadamia Nut White Chocolate Chip Cookies

  • 1/2 cup butter, softened
  • 1/3 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/8 cups sifted all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup macadamia nuts, chopped
  • 1 1/4 cups white chocolate chips
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  2. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and  white chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
  3. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

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My daughter’s Brownie troop had a year-end Luau party with traditional Hawaiian food.  The kids LOVED it.  What a great way to end the year.

A hui hou…Till we meet again

xo

Maureen

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