Hawaiian Dinner at Kyle and John's house; May 12th, 2007

menu:

aperitif:

Hawaiian Tropical Coctails - provided by Kyle and John

Hawaiian Pineapple Sparkling Wine - provided by Catherine and George


appetizers:

Hawaiian Skewers - prepared by Brenda and Rudy

1 pound chicken breasts, cut into long, thin strips
2 bundles green onion, whole, cut to about 1'-2' long
1 can chunk pineapple, with juice
1 cup of teriyaki sauce (we used the bottled kind)
10-12 wooden skewers

Marinate strips of chicken in teriyaki sauce and pineapple juice (for 30 minutes to overnight). In a skillet, brown the chicken in olive oil. Add green onion and saute until partially cooked, but not soft. Thread skewer with one piece of chicken, pineapple and green onion on each. Reduce the marinade in the same skillet until thickened. Baste skewers with reduced marinade. Place into oven at 250 degrees for about 15 minutes. For shrimp skewers, follow the same recipe.


Hawaiian Shish Kebabs - prepared by Mary and Rich

side dish:

Lomi Salmon - prepared by Joanna and Jacek

serves 8-10 people

Salted salmon - 1/2 to 3/4 lbs
Half a large onion
Green onion - 1 bunch
Tomatoes - 6 to 8 big ones

Dice the tomatoes, but do not strain them, and place them in a large mixing bowl. Dice the onions into very small pieces and mix them into tomatoes. Chop up the green onions and mix them into the tomatoes. Shred the salted salmon into very small pieces and mix them into the tomatoes. Cover the bowl and place it in the refrigerator for 30 minutes. Taste the lomi salmon. The longer you let it sit, the saltier it gets. If it tastes bland, add more salted salmon (or salt). Not all salted salmon are equally salty so experiment with the ratio of salted salmon, tomatoes, and onions to suite your taste buds. But remember that it is supposed to be salty, but not so salty that it is overpowering.

Lomi Salmon is a very popular Hawaiian dish commonly served at luaus. Some people like to eat it by itself while others like to mix it in their poi.


Sticky Rice - prepared by Catherine and George


Sweet Potatoes Mauna Kea - prepared by Mary and Rich

3 T melted buttger
2 c. sweet potatoes, mashed while hot
1 t. grated orange rind
6 T orange juice
1 c. chopped pineapple
1 t. salt
2 T brown sugar
Paprika
Grated coconut

Whip butter into mashed sweet potatoes, then add orange rind and juice, pineapple and salt. Pour mixture into baking dish, well buttered, swirling the top with a spatula or the back of a spoon. Sprinkle with brown sugar and paprika. Bake covered in hot oven for 30 minutes. Remove cover, sprinkle with coconut and brown under broiler. Serves 6. as a variation, alternate layers of sliced, firm bananas with layers of the sweet potato mixture and follow the same baking instructions.


Mango Papaya Salsa - prepared by Brenda and Rudy

1cup mango, diced
1 cup papaya, diced
1 tomato, diced without seeds
1 medium onion, diced
1-2 fresh jalapenos, diced without seeds
1 cup cilantro, chopped
2-3 limes, juiced

Dice onion and jalapeno and add lime juice in a bowl to cook the onion. Dice papaya, mango, tomato and cilantro and add to onion and jalapeno mixture. Add salt and pepper to taste. Serve chilled with chips as an appetizer or with main course like fish or chicken.

main dish:

Sesame Crusted ahi Mahi with Soy Shiso Ginger Butter Sauce - prepared by Kyle and John

source: Allrecipes.com

Serves 6

Prep time 20 min
Cook time 15 min

INGREDIENTS
3 shallots, minced
2 teaspoons minced fresh ginger root
1 lemon, juiced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

DIRECTIONS
1. In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Note: Some of the ingredients may be hard to find such as the Shiso (Japanese Herb). If you can't find it, just omit it.

Kalua Pig in Slow Cooker - prepared by Kyle and John

Prep Time: 10 minutes
Cook Time: 20 hours
12 servings

Ingredients:
1 (6 pound) pork roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Directions:
1. Piece pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

dessert:

Coconut Pudding and Macadamia/Chocolate Cookies - prepared by Dena and Sam

serves: 4-5

2 packets instant vanilla pudding
2 cups chopped coconut
1/4 tsp. Lemon juice
large bowl
large mixing spoon

Follow directions on pudding box to prepare the vanilla pudding. Add the lemon juice and stir until blended. Add coconut and chill.