Luau Recipes - 2005

These are the recipes we served at our luau this year - all were great!

BLUE HAWAII
1 oz light rum
2 oz pineapple juice
1 oz Blue Curacao
1 oz Cream of coconut
1 slice pineapple
1 cherry
Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup of ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

OVEN KALUA PIG
3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks. Makes six servings.

TERIYAKI BEEF OR CHICKEN
3 to 4 pounds of beef or chicken
Teriyaki Sauce:
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoons sherry or white wine
3 clove garlic, minced
1 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)
Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.

HAUPIA WITH PINEAPPLE
1 1/2 cups coconut milk
1 1/2 cups water
1/2 cup sugar
3/4 cup corn starch
1/2 cup chopped fresh pineapple
Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.

LUAU BROWNIES
1/2 cup butter
1 (12-ounce) package semisweet chocolate chips
1 1/2 cups sugar plus 1/2 cup
1 1/3 cups unbleached flour
1 teaspoon vanilla extract plus 2 teaspoons
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs plus 1 egg
1 (8-ounce) package cream cheese, softened
1 1/4 cups shredded sweetened coconut
1 cup chopped mix of roasted and salted macadamias, cashews, and almonds
1 cup canned pineapple tidbits
Preheat your oven to 350 degrees F. Lightly grease the bottom of a 13 by 9 by 2-inch pan. In a double boiler or in a large microwave-safe bowl in the microwave oven, melt and stir together butter and chocolate chips. To the chocolate mixture add, 1 1/2 cups sugar, flour, 1 teaspoon vanilla, baking powder, salt, 4 eggs, and mix together well. In a separate bowl, mix together the cream cheese, 2 teaspoons vanilla, 1 egg, 1/2 cup sugar, and the coconut. To assemble: layer half of the chocolate batter into the pan. Sprinkle half the nuts and pineapple on top of the batter. Dollop the cream cheese mixture on top, and spread it out across the top. Mix the rest of the nuts and pineapple into the remaining chocolate batter, and pour it over top of the cream cheese mix. Bake for about 40 minutes (check after 35 minutes). The top should be lightly crusted and the edges lightly browned and beginning to pull from the sides of the pan. Cool completely in pan before cutting.