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Polynesian Village Recipes

One of my favorite things about the Polynesian Village Resort is the food. I never seem to have enough time to eat all the things I love at the resort so it is nice to have gotten some of the recipes to make at home. Check out some of these recipes from the Polynesian resort. Try them out and maybe even change them up. With the help of a few friends and the expertise of Jim "The Hurricane" Hayward of the Atomic Grog I keep adding to the list of tropical cocktails. Pick a few and try them out.

The Trader's Polynesian Aloha Grog (An original concoction by the Atomic Grog)

2 oz POG juice (passion fruit/orange/guava)
1/2 oz strong Kona coffee, chilled
3/4 oz fresh-squeezed lemon juice
1/2 oz fresh-squeezed lime juice
1/2 oz honey mix (equal parts honey, water)
1 1/2 oz silver/light rum
3/4 oz dark Jamaican rum (Myers’s preferred)
3/4 oz Demerara rum (El Dorado preferred)
2 dashes Angostura bitters

Pulse blend with 1 cup of crushed ice for 5-8 seconds. Pour into a Polynesian Luau Bowl or other specialty Tiki bowl or mug. Serves one or two.

The Trader’s Polynesian Aloha Grog is a refreshing, well-balanced Tiki cocktail with hints of bitters and coffee that help offset the sweetness of the POG and honey. The trio of rums blend nicely, with the dark Jamaican and Demerara flavors subtly reminding you that this is indeed a rum drink. The lemon and lime bring further balance, providing a sour backbone that holds everything together. Hopefully the Trader would approve. 

Tiki Tiki Tiki Tiki Tiki Rum (Trader Sam's)  / Pago Pago Pain Killer (Barefoot Bar)

1 1/2 oz dark rum
1 1/2 oz pineapple juice
1 oz orange juice
1 oz real creme of coconut
A dash of ground nutmeg
A dash of cinnamon
Crushed ice

In a cocktail shaker add ice cubes rum, pineapple juice, orange juice, and creme of coconut.
Shake well!
Fill cocktail glass with crushed ice.
Pour contents from shaker strainer into cocktail glass.
Top with a dash of nutmeg and cinnamon.
Enjoy!

Uh Oa (Trader Sam's)

A tribute recipe from The Atomic Grog

2 oz silver Puerto Rican rum
2 oz Myers’s Original Dark rum
3 oz POG (passion fruit/orange/guava) juice
1 1/2 oz white grapefruit juice
1 1/2 oz fresh-squeezed lime juice
(save shell for garnish)
3/4 oz falernum
1/2 oz cinnamon syrup
Sugar cubes and 151 rum for flaming garnish

Pulse blend with 2 cups of crushed ice for no more than 10 seconds. (Note: Pulse blend means to flip the blender switch on and off, rather than holding it down continuously; we don’t want a slushy drink.) Pour unstrained into an Uh Oa! bowl, or other large Tiki bowl or mug (around 12-ounce capacity) and fill with more crushed ice. Add powdered cinnamon to the bowl’s appropriate receptacles or just keep in small containers nearby. Garnish with maraschino cherries and half of a squeezed lime wedge. Insert 2-3 sugar cubes into the wedge. When serving, douse with 151 rum and light. Sprinkle pinches of cinnamon over the flame to conjure up the Tiki gods.

Lapu Lapu (Tambu Lounge)

1 1/2 oz Myer's Dark Rum
1 1/2 oz Silver Puerto Rican Rum
Scorpion Mix (consists of half-and-half sour mix and orange juice)
1 oz Passion Fruit Syrup
1/2 oz Bacardi 151 (floater)

Garnish: Cherry and umbrella
Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted.

Back Scratcher (Tambu Lounge)

5 oz POG (passion fruit/orange/guava) juice
1 oz silver Puerto Rican rum
1 oz Myers’s Original Dark rum
1/2 oz Jack Daniel’s black label (Old No. 7 Tennessee Whiskey)

Shake the juice and rum with a heaping cup of ice cubes. Pour unstrained into a Hurricane glass containing a bamboo backscratcher. Float the Jack Daniel’s on top. Garnish with an orange slice or wedge, plus a maraschino cherry.

I personally do the Jack Daniel's Honey Whiskey on top of mine

Tradewinds (Tambu Lounge)

1/2 oz Meyer's Rum
1/2 oz Creme de Banana
1/2 oz Blackberry Brandy
1/2 oz Malibu Rum
1 oz Grenadine

Fill with Pina Colada Mix
Garnish: Pineapple
Hurricane glass 

Malibu Macaw (Tambu Lounge)

1 oz Malibu Rum
1/2 oz Melon Liquor
Fill with pineapple juice

Top with cranberry juice
Garnish: Pineapple
Hurricane glass 

Blue Hawaiian (Tambu Lounge)

1/2 oz Light Rum
1 oz Blue Curacao
4 oz Pineapple juice
2 oz Sour mix

Garnish: Pineapple 

Mai Tai (The original Mai Tai from Trader Vic's)

1 oz amber Martinique rum
1 oz dark Jamaican rum
1 oz fresh lime juice
1/2 oz orgeat syrup
1/2 oz of Cointreau

Garnish with mint and a lime

Parrot Passion (Tambu Lounge)

1 oz Amaretto
1/2 oz Banana Liqour
2 oz. Pineapple Juice
2 oz Orange Juice
Topped with 1/2 oz Cherry brandy

Garnish: Orange
Hurricane glass

Island Sunset (Tambu Lounge)

1/2 oz Malibu Rum
1/2 oz Captain Morgan's Rum
1/2 oz Melon Liquor
1/2 oz Peach schnapps
2 oz POG juice

Garnish: Orange
Hurricane glass 

Scorpion (Tambu Lounge)

1 oz Light Rum
5 oz Scorpion Mix
Top with Brandy

Garnish: Orange
Tiki mug 

Zombie (Tambu Lounge)

1 oz Meyer's Rum
1/2 oz Apricot Brandy
1 oz Sour Mix
4 oz Orange Juice
1/2 oz Grenadine
Float 151 Rum

Garnish: Orange
Tiki mug 

Kona Cool Sundown (Kona Cafe)

1 oz Skol Vodka
1/2 oz Raspberry Liquor
1/2 oz Sour mix
3 oz Cranberry juice

Garnish: Orange
Hurricane glass 

Keoke Coffee (Kona Cafe)

1/2 oz Kahlua
1/2 oz Brandy
1/2 oz Creme de cacao (dark)
Hot coffee

Garnish the top with whip cream
Irish coffee mug 

Mele Kaliki-Mocha (Trader Sam's Holiday Special)

2 oz Kahlúa
1 oz Cream of Coconut
1 oz Trader Tiki Orgeat
4 oz fresh coffee
Whipped cream, rosemary sprig, for garnish

Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
Strain into a tall bamboo glass filled with ice. Garnish with whipped cream and a fresh rosemary sprig.

Red-Nosed Zebra (Trader Sam's Holiday Special)

1.5 oz Bacardi 8 rum
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz agave nectar
1 oz strawberry purée
Crushed ice, 3 cranberries, 2 mint sprigs, for garnish

Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
Strain into a margarita glass filled with ice. Garnish with a mound of crushed ice, cranberries, and mint sprigs to look like 2 green antlers, cranberries for eyes and nose.

Ku'ulei's punch (concierge lounge)

3 bottles of white zinfendel
12 oz chardonney
6 oz grand marnier
6 cans Sprite
6 cans frozen cranberry juice concentrate
1 can frozen pineapple juice concentrate
2 cans frozen orange guava passionfruit concentrate
5 cans water
ice cubes (2- one gallon pitchers full)
1 orange cut up
1 can pineapple tidbits with juice
Makes 3 gallons 

Old Kungaloosh Recipe (Adventurer's Club)

1 1/4 oz vodka
1 1/4 oz Malibu Rum
3/4 oz Midori (melon liqueur)
2 tablespoons pineapple juice
1 splash cranberry juice
Mix well.

This can be ordered at Trader Sam's but its not on the menu.

'Ohana Honey Coriander Chicken Wings

For the wing seasoning:


1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

For the coriander wing sauce:


1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger

Preparation


Preheat the oven to 500 degrees. Mix wing seasoning ingredients in a small bowl and using a whisk. Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well. Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees. Place all wing sauce ingredients in a large saute pan, and bring to a gentle simmer over medium-low heat. Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.

Tiki Float (Tikiman Special)

One Dole whip from Captain Cook's
Add to a tall cup of POG juice (Passion, Orange, Guava) from the concierge lounge or from a local store.

See Captain Cook's page for photo 

Pineapple Dream

One Dole whip from Captain Cook's
Add Southern Comfort, Butterscotch Schnapps and Captain Morgan

Do not operate heavy machinery after drinking 

Chilled Cantaloupe Soup (concierge lounge)

1 cantaloup- peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
1/4 teaspoon ground cinnamon

mix and serve

Mango Cold Soup (concierge lounge)

2 cups 1/4 inch diced fresh mangos
2 cups orange juice
2 tablespoon extra virgin oil
1 seedless cucumber, cut 1/4 inch dice
1 small red bell pepper, cut 1/4 inch dice
1 small onion, cut 1/4 inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, minced (optional)
3 tablespoon fresh lime juice
2 tablespoon chopped fresh parsley, basil or cilantro
salt and pepper to taste

mix and serve 

Pineapple Gazpacho cold soup (concierge lounge)

64 oz fresh pineapple in 1/4 inch cubes
64 oz pineapple juice
4 olive oil
4 seedless cucumbers cut into 1/4 inch cubes
4 small red bell pepper, cut 1/4 inch dice
4 small onion, cut 1/4 inch dice
2 medium garlic cloves, minced
4 small jalapeno pepper, seeded and minced
6 oz fresh lime juice
fresh basil, chopped
salt and pepper to taste

Puree 16 oz of fresh pineapple with pineapple juice and olive oil. Transfer to a bowl and add remaining ingredients. salt and pepper to taste. refrigerate until ready to serve. 

Polynesian Luau Chicken

1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )

Preparation

Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) . Combine all seasoning ingredients in large mixing bowl, Sprinkle on chicken evenly and allow to marinate at least 3 hours or overnight if possible. Preheat oven to 375ºF. Place seasoned chicken on wire rack in roasting pan. Bake for 20 minutes, . Turn down oven to 250ºF and continue to bake for another 30-40 minutes . Chicken will be crispy and golden brown. 

Tonga Toast

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup

Preparation

Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix well the egg, milk and vanilla.

Heat about 4 inches of oil in a pan to 350 degrees F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. 

'Ohana Dinner Bread (makes two 8oz loaves)

1 ripe banana (crushed)
3 Tbsp. sugar
1 cup high gluten flour (self-rising bread flour)
4 tsp. shortening
1 egg yolk
3 Tbsp. powdered milk
1 Tbsp. salt
2 Tbsp. yeast
4 Tbsp. water
1/2 cup butter

Preparation

Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.
Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.
Cut dough into two pieces and roll tightly into loaf shape.
Place three horizontal cuts on top of loaf and let rise until doubled in size.
Bake at 325 until golden brown. Remove and brush with melted butter. Serve warm. 

'Ohana Breakfast Bread

1 3/4 cup of water
1 egg yolk
2 tablespoon shortening
4 1/2 cups High Gluten Flour
1/2 Tablespoon Salt
1/3 cup sugar
1 Tablespoon Instant Yeast

Coconut Mixture

1 Cup Crushed pineapple
1 cup unsweetened coconut
1 cup sugar
2 Tablespoon corn starch

Pineapple / Coconut Procedure

1. Combine Pineapple and Coconut in bowl
2.Combine Sugar and Cornstarch in separate bowl and mix well
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well
4 Refrigerate for one ( 1) hour

Bread Procedure

Combine all ingredients in order of recipe in a mixing bowland mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean
Let dough rise until it doubles in size.
Roll out dough on floured surface until it is 2 inches thick.
Next spread pineapple , coconut mixture over the top of the dough.
Fold dough into itself and place n a greased 9x13 cake pan. Cut dough into pieces with a pizza cutter and spread out pieces evenly in a cake pan.
Let dough rise in warm oven (110ºF) about halfway up the pan.
Bake at 325ºF for 20-25 minutes or until golden brown.
Let bread cool, cut and serve. 

'Ohana Peanut Sauce (makes 2 quarts)

1 ounce garlic in oil
1 teaspoon Thai curry paste
16 ounces soy sauce
1 1/4 pounds sugar
14 ounces peanut butter
1 ounce fresh ginger, finely chopped
Salt and pepper to taste

Preparation

Chopped green onions and peanuts for garnish
In a medium saucepan, lightly sauté garlic in a small amount of oil. Stir in curry paste. Add soy sauce and bring to a simmer.
Add sugar and stir until dissolved. Add remaining ingredients and continue to stir. Season with salt and pepper.
Remove from heat and chill.
Serve in bowls for dipping garnished with chopped green onions and peanuts.

The demo

Step 1: A teaspoon of Thai curry paste is added to the sautéed oil.
Step 2: Soy sauce brings the mixture to a more saucelike consistency.
Step 3: Sugar is whisked into the mixture until it is dissolved.
Step 4: Fourteen ounces of peanut butter give the sauce its taste.

Equipment list

Large saucepan
Whisk
Large spoon or spatula for stirring
Serving bowls 

Coral Isle Cafe Buttermilk Coconut Dressing

1 cup oil
1/2 teaspoon salt
3/4 cup sugar
2 cups sour cream
1 cup red wine vinegar
2 cups mayonnaise
6 cups buttermilk,
(1) six ounce can coconut cream
1 teaspoon black pepper

Put all ingredients in a blender or food processor, with a steel blade and mix well. Refrigerate. 

Spirit of Aloha Rice

1 lb. rice, cooked
2 Tablespoon soy sauce
1 Tablespoon butter oil (clarified butter)
2 Tablespoon red onion, diced
1/2 Tablespoon garlic, minced
2 Tablespoon green onion, chopped
1/4 cup carrots, diced
8 oz. cabbage, diced

Seasoning


1 Tablespoon granulated onion
1 Tablespoon salt
1 teaspoon ground garlic
1 1/2 teaspoon black pepper
1/2 teaspoon celery salt
1 1/2 teaspoon sugar

Sauté vegetables (carrots, onion, cabbage, etc.) in butter oil or clarified butter.
Add cooked rice, soy sauce, and seasoning to taste. 

Island Barbecued Pork Ribs

Makes 4-6 servings

Select 2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)


Dry Seasoning


1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper

Sauce


1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation


In a mixing bowl combine all ingredients and mix well. Keep refrigerated

Preparation


Mix all dry ingredients and season lightly the pork rib slabs on both sides; let marinate for 12 hours. Before cooking, remove seasoning from exterior of ribs.

Cook the seasoned pork ribs at 325°F for 1 hour.
Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat the barbecue sauce to a simmer and pour over the entire pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes. 

Ginger Chicken Marinade (makes 1/2 quart marinade)

1 tablespoon Granulated onion
1 tablespoon Dijon Mustard
3 tablespoons Fresh ground ginger
To Taste Hot chili sauce
2 tablespoons Fresh minced garlic
Pinch ground black pepper
1/4 cup Soy Sauce
1 Bay leaf
1/8 teaspoon ground cumin
2 teaspoons canola oil
1/4 teaspoon Five spices (Blend of: cinnamon, fennel, anise seed, crushed pepper, and diced ginger)
1/4 teaspoon Salt

Wash, peel and mince the ginger. Peel and mince garlic.

In a food processor, combine ginger, garlic, bay leaves, soy sauce, Dijon Mustard, chili, granulated onion, black pepper, salt, five spices, and cumin.

Blend at medium speed until smooth and pasty then slowly add Canola oil.
Check seasoning to taste. Add marinade to chicken pieces, mix well and store in refrigerator for 12 hours.
Place chicken pieces in roasting pan; set oven temperature at 350 degrees and bake about 40 minutes until a nice golden brown color. (Use cooked juice to baste the chicken before serving.) Digital thermometer may be used to check cooking temperature; must be 165 degrees F and above. 

Island Pulled Pork (club level item)

Sauce


1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

In a mixing bowl combine all ingredients and mix well. Keep refrigerated.

Preparation

Steam shredded pork untill fully cooked.
Mix into bowl with BBQ sauce and add some water to thin out the BBQ sauce so pork will not dry out.
Cook covered at 350 for 30 minutes.
(Tikiman suggestion is to put the pork into some King's Hawaiian sweet rolls)

Honey Lime Dressing ('Ohana)

1/2 cup honey
1 tsp dry mustard
1 tsp salt
1/2 cup cider vinegar
1/4 cup lime juice
1/4 cup diced white onion
1 cup canola oil

Place all ingredients except oil in food processor and blend until smooth. Slowly add oil until it is well incorporated into dressing. 

Pineapple Coconut Bread ('Ohana)

1 3/4 C. Water 1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Pinapple/Coconut Mixture:

1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Preparation


Pinapple/Coconut Mixture:


Combine pineapple and coconut in bowl.
Combine sugar and cornstarch in separate bowl and mix well.
Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
Refrigerate for 1 hour.

Bread:


Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.
Let dough rise until it doubles in size.
Roll out dough onto a floured surface until it is 2 inches thick.
Next spread pineapple/coconut mixture over the top of the dough.
Fold dough into itself and place in a greased 9" x 13" cake pan.
Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
Let dough rise in warm oven (110 degrees F) - about half way up the pan.
Bake at 325 degrees F for 20-25 minutes or until golden brown.
Let bread cool, cut and serve. 

Back Scratcher (Tambu Lounge)

1/2 oz. Meyer's Rum
1/2 oz. Light Rum
Fill with POG Juice
Top with Jack Daniels Honey
Serve in a Hurricane glass 

Coral Isle Scramble

4 slices tomato
8 strips bacon, cooked
2 biscuits, sliced in half
4 eggs scrambled
4 ounces cheddar cheese (cheez wiz)
(or 4 slices of cheddar cheese)
1 scallion finely diced

Grill both sliced buscuits and tomato slices until slightly browned.
Place 2 buscuit halves on each plate.
Top each biscuit half with tomato slice, 2 pieces of cooked bacon, scrambled eggs and either cheese sauce or sliced cheddar.
Brown under a hot broiler and top with diced scalion

serves 2 

Macadamia Nut Encrusted Mahi-Mahi (Kona Cafe)

Mahi-Mahi

6 each 6-8 oz portions Mahi-Mahi
1 tablespoon Coleman’s Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce

Marinade Preparation

Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce. Add the mahi-mahi portions.

Coating ingredients

1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 to 8 tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or lemon juice)
4 tablespoons white wine (do not use “cooking wine”)
6 tablespoons unsalted butter, softened
2 tablespoons thick soy sauce

Combine the flour and the macadamia nuts and mix together.
Remove the mahi-mahi filets from the marinade and drain slightly.
Cool the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
Using a paper towel, wipe out the sauté pan and return to heat.
Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.

Serves 6

Beef Teriyaki (Kona Cafe)

Beef Teriyaki - Sauce

1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

in a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander. 10 ounce sirloin strip was grilled with the sauce and served with veggies and mashed potatoes.

Vegetable Medley

2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds

Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.

Mashed Potatoes

10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Boil the potatoes until tender. Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.

Serves 6 

Pan-Asian Pasta with Shrimp or Chicken (Kona Cafe)

12 ounces Chinese Egg Noodles (or enough for 4 persons)


Kona Asian Pasta – Shrimp/Chicken Marinade Ingredients


1 ¼ lbs. shrimp (or chicken), de-veined and cut into 1 inch size pieces
1 tablespoon Sake
1 teaspoon Lawry's seasoned salt
2 teaspoon cornstarch

Combine and mix well and the bowl, cover with plastic wrap and let it marinate overnight.

Pasta Sauce Ingredients

1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (substitute with balsamic vinegar for a subtle difference)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoon cornstarch

Combine all ingredients in a saucepan, mix well, and bring to a boil. Stir and boil for1 minute. Can be made 2 days ahead of time and refrigerated.

Pasta Dish Ingredients

1 medium onion, julienne
1 medium carrot, julienne
4 ounces shiitake mushrooms, julienne
1 medium red pepper, julienne
1/2 pounds sugar snap snow peas
2 stalks medium celery, bite-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces are substitute with Napa cabbage

Boil water and cook egg noodles; while hot, set aside.
Cook shrimp or chicken in a hot wok with a little oil and julienne onion.
When shrimp or chicken is cooked, add remaining vegetables and stir-fry for 1 minute.
Add sauce and egg noodles and stir-fry for 1 minute.

This is a recipe for 4 dinners and most home woks will not fit all in one pan so you may have to divide the items in half to cook. 

Lau Lau Clams (Papeete Bay Verandah)

10 fresh clams
1 1/2 lbs frozen chopped spinach
1/2 cup chopped bacon
1 cup chopped cabbage
1 tbsp ground fresh ginger
1/8 cup oyster sauce
1 tbsp fish base
1/8 cup sesame seed oil
4 drops Tabasco sauce
Bechamel, mornay sauces (see notes)
Grated Parmesan cheese

Wash clams under cold water until no more sand is present. (Make sure that clams stay firmly closed; this indicates clams are fresh and alive. Discard any that don’t close firmly.)
Put about 1/2 quart of water in a large pot. Bring to a boil and add clams. When clams open to about 1/2 inch remove them from the water. (Save stock for future soups and sauces.)
Cool clams and then pull apart. Take meat out, chop and reserve for spinach mixture. Reserve clam shells.
To make spinach mixture, saute chopped bacon until browned. Remove bacon, then saute cabbage in the bacon drippings. When cabbage is half cooked, add drained spinach, folding it into the cabbage. Add chopped clams, drained bacon, ginger, oyster sauce, fish base, sesame seed oil and Tabasco sauce. Finish cooking until cabbage is transparent. Drain any excessive moisture. Fold bechamel sauce into mixture. Let cool.
Stuff reserved shells about three-quarters full. Ladle mornay sauce over stuffing. Top with Parmesan cheese.
Broil until sauce turns a light brown. Serve at once.

Recipe note: The clam shells can be stuffed ahead of time with the spinach mixture and refrigerated or frozen.

BECHAMEL SAUCE:

Melt 1/8 cup plus 1 tablespoon butter or margarine. Add 1/8 cup minced onions and saute about 3 minutes. Add 1/4 cup flour and cook for about 1 more minute. Remove from heat. Heat 1 cup milk to a slight simmer. Add 1/2 teaspoon salt, pinch white pepper, pinch nutmeg and 1 bay leaf. Let simmer for about 2 minutes, then add flour mixture and cook for about 5 minutes until thick.

MORNAY SAUCE:

Make up bechamel sauce (or double bechamel recipe when first making it and reserve half for mornay sauce). Add an additional 1/2 cup milk. When sauce thickens, add 2 egg yolks and 1/2 cup grated Parmesan cheese.
 
Makes 20 servings 

Barbecue Pork Sandwich (Kona Cafe)

6 ounces Pulled pork
3 ounces Smokey mango BBQ
1 each Burger Buns
½ ounce Shaved red onion
6 ounce French fries

Smokey Mango Bar-B-Cue

4 ounces Mango slices (in syrup)
16 ounces Ketchup
¼ ounce Liquid smoke flavoring
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste


Preparation

Sauté onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot. 

 Vegan Noodle Bowl ('Ohana)

Miso Broth:

¼ cup red Miso paste
1 ¼ cups mirin
¾ cup sake
2 cups vegetable broth
2 bay leaves
4 black peppercorns

Stir-fry Vegetables:

1 zucchini
1 yellow squash
3 peeled carrots
1 bunch asparagus
1 medium sized red onion
1 red bell pepper
1 yellow bell pepper
¼ cup canola oil
1 tablespoon kosher salt
1 teaspoon black pepper

Asian Barbecue Tofu:

¼ pound extra firm tofu
¼ cup Hoisin sauce
¼ cup ketchup
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Asian garlic chili sauce
1 clove garlic, minced
1 cup corn starch
1 cup canola oil

For Service:

 
1 ½ pounds Udon noodles
¼ pound BBQ tofu (above)
Vegetable mix for stir-fry (above)
1 pint Miso broth (above)
½ bunch cilantro “a.k.a.” coriander leaves
1 cup Asian garlic chili sauce


Preparation

Miso Broth:
In a saucepan, combine vegetable broth, bay leaves, peppercorns, sake, and mirin.
Bring contents to a boil and reduce to a simmer for 20 minutes.
Remove bay leaves and peppercorns and add Miso paste. Wisk until a homogenous solution is created.

Stir-fry Vegetables:
Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice.
Use a channel knife to create 4 grooves in the carrots and slice them into ¼ inch slices.
Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.

Asian Barbecue Tofu:
Cut tofu into 1-inch cubes.
In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic.
Bring mixture to a boil stirring occasionally. Once it begins to boil, remove from heat and let cool.
Coat tofu with barbecue mixture and set aside for 2 hours.
Coat Marinated tofu in cornstarch and pan fry in canola oil. Set aside for plate assembly.

For Service:
Cook Udon noodles in boiling water until fully cooked strain and separate into bowls while noodles are still hot.
Wok-fry vegetables in canola oil and season with salt and pepper. Now place vegetables on top of the noodles.
Garnish the bowls with the BBQ tofu.
Serve with Miso broth garnished with cilantro leaves, and Asian garlic chili sauce

Cooks' note : Do not use the tough bottoms of the asparagus in the stir-fry.
4-6 servings

Coconut Almond Chicken (Kona Cafe)

4 half breasts (1/3 pound each) Chicken breast, boneless, skinless ​
1 ounce Almond breading​
1 ounce Coconut Marinade​

Salad: ​

6 Cups Asian Greens Mix​
1 Cup Golden Pineapple, large dice​
1 Cup Strawberries, quartered​
½ Cup Carrots, julienne cut ​
12 each Mint leaves, torn in pieces​
1 Cup Honey-lime Dressing ​
½ Cup Almonds, sliced, toasted ​
4 each Lime wedges, quartered ​
½ Cup Mango Puree​
½ Cup Coco Lopez ​
Pinch to taste Freshly Ground Black Pepper ​
Pinch to taste Kosher Salt ​

Dressing: ​

¼ Cup Honey​
¼ Cup Rice Wine Vinegar ​
¼ Cup Canola Oil ​
¼ Cup Lime juice, fresh ​
Pinch to taste Kosher Salt ​
Pinch to taste Freshly Ground black Pepper ​

Coconut Marinade: ​

½ Cup Whole Eggs, mixed well​
½ Cup Coconut Milk ​
½ teaspoon Pataks brand curry paste ​
½ teaspoon Kosher Salt ​

For the Almond Breading: ​

½ cup Flour, all purpose ​
1 Cup Almonds, sliced, chopped ​
½ Cup Coconut Desiccated unsweetened ​
½ teaspoon Kosher Salt ​

Preparation ​

Mix all ingredients for the salad season with salt and black pepper, mix all ingredients for dressing and add to the salad. Toss well to make sure all salad is coated with dressing. ​
Trim, pound chicken breast halves. Mix ingredients for marinade, place chicken in for 1-2 hours.
In a seasoned pan, place small amount of canola oil. Dredge marinated chicken breasts in the almond flour mix, sauté until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F). Season chicken with Kosher salt after removing from the oven. ​
Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip. Garnish each plate with a few toasted almond slices and a lime wedge.

4 portions

Kona Salad

3 unpeeled Asian pears, cored and thinly sliced
9 cups (1-pound bag) spring mix or gourmet lettuce mix
1 cup crumbled blue cheese
1/4 cup thinly sliced red onion
3/4 cup smoked almonds, chopped into large pieces
6 tablespoons orange juice
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 cup canola oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

Preparation

In a large bowl, gently toss pears, salad greens, cheese, onions and nuts.
Mix orange juice, rice vinegar and sugar. Whisk in oil, salt and pepper.
Pour liquid over salad, toss and serve.
Recipe note: If the pears are not available, substitute fresh peaches, strawberries or whatever is in season.

Serves 8

Kona Cafe Sweet Bread

4 ¾ cup AP Flour
Pinch Salt
¼ cup Sugar
2 Tsp Active Dry Yeast
3 Eggs – Room Temp
¼ cup Pineapple Juice Concentrate
4 Tbsp Margarine - Softened
¾ cup Warm Water

Preparation

Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.
Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook.
Mix until dough pulls away from sides of bowl.
Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.
Turn dough out onto a floured surface.
Divide the dough into 4 10oz portions and form into balls, cut an X about ½” deep into the top of each ball.
Cover and let rise for 45 minutes in the warmest part of you’re kitchen.
Bake at 325F for 15 minutes or until golden brown. Serve with the Macadamia Honey Butter.

4 10 oz loaves 

Macadamia Honey Butter (Kona Cafe)

1 stick Salted Butter
1 stick Salted Margarine
2 tablespoons Honey
4 each Macadamia Nuts

Preparation

Preheat oven to 350°f.
Chop macadamia nuts in a food processor until they are chopped into small pieces.
Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool.
Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve softened.

Makes ½ lb. 

'Ohana Shrimp

Shrimp Marinade​

½ cup hot chili garlic paste​
1 Tbsp. Minced garlic​
½ cup Minced fresh ginger​
1 cup Sweet chili garlic paste​
2 cups Honey​
2 cups Lemon juice​
1 quart Canola oil​
1 tsp. Fresh ground black pepper​
2 tsp. Kosher salt​

Preparation​

Mix all ingredients well except for oil​
Whisk briskly while slowly adding the oil​
Take out 1 cup of this to baste the shrimp while they are cooking​
Use the rest to marinate the shrimp​​


'Ohana Shrimp​

5 lbs. peeled and de-veined shrimp 16-20 count​
All but 1-cup shrimp marinade​


Shrimp Marinade​

½ cup hot chili garlic paste​
1 Tbsp. Minced garlic​
½ cup Minced fresh ginger​
1 cup Sweet chili garlic paste​
2 cups Honey​
2 cups Lemon juice​
1 quart Canola oil​
1 tsp. Fresh ground black pepper​
2 tsp. Kosher salt​

​Preparation​

Mix all ingredients well except for oil​
Whisk briskly while slowly adding the oil​
Take out 1 cup of this to baste the shrimp while they are cooking​
Use the rest to marinate the shrimp​

Serves 4​

NOTE: Best if you use outdoor grill as these really smoke up the grill.
After shrimp have marinated for two days, take them out of the marinade.​
If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose.
As you are grilling baste them occasionally with the marinade you saved.
When they reach an internal temperature of 145ºF, remove and serve.

Maui Scalloped Potatoes​ ('Ohana)

1 pound Russet potatoes (washed and sliced)​
1 cup heavy cream​
1/4 cup cheddar cheese​
2 tbsp parmesan cheese​
1/4 cup thinly sliced sweet onions​
1 tsp kosher salt​
1/4 tsp black pepper​

Preparation​

Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving. 

Stir-Fried Noodles ('Ohana)

1 tablespoon canola oil
1 teaspoon each, puréed: garlic and ginger
1/4 cup each, julienned: red pepper and pineapple
2 cups cooked udon noodles
Salt and pepper to taste
1 teaspoon chopped roasted peanuts

Peanut sauce

2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

Preparation

For sauce

Put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 minutes. Remove from heat, pour in blender. Pulse until smooth.

For noodles

Heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 cup peanut sauce to glaze ingredients. Garnish with nuts.

4 servings 

Recipies are thanks to http://www.mousetyme.com , http://www.slammie.com/atomicgrog/blog/ ,Chef Dick, Chef Thompson, Ku'ulei and Michelle Lauzon

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