TikimanPages - The Unofficial Polynesian Resort Pages

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 

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 )

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

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.50%

'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

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

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

Barbecue Sauce Preparation
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)

Recipies are thanks to www.mousetyme.com , Chef Dick, Ku'ulei and Michelle Lauzon