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Want to have some of the Polynesian Resorts favorites when you are at home? Check out some of these recipes from the Polynesian resort. Try them out and maybe even change them up. Lets start cooking and enjoy.
'Ohana Honey Coriander Chicken Wings
5 pounds chicken wings and drumettes
2 to 4 tablespoons vegetable oil
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
Directions
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.
‘Ohana 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
Directions:
1. Mix all ingredients well except for oil
2. Whisk briskly while slowly adding the oil
3. Take out 1 cup of this to baste the shrimp while they are cooking
4. Use the rest to marinate the shrimp
5. After shrimp have marinated for two days, take them out of the marinade.
6. If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose
7. As you are grilling baste them occasionally with the marinade you saved.
8. When they reach an internal temperature of 145ºF, remove and serve.
NOTE: Best if you use outdoor grill as these really smoke up the grill.
‘Ohana Maui Scalloped Potatoes
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
Directions:
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream and cheddar cheese.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Bread Pudding
Serves 10
4 loaves bread, dry
4 cups half and half or milk
1 ½ cups sugar
1 stick butter or margerine, melted
2 teaspoons nutmeg
2 teaspoons, cinnamon
2 tablespoons vanilla extract
6 eggs beaten vanilla sauce
Directions:
Preheat oven 350 degrees.
Tear bread into 2 inch pieces. In a large bowl, add half and half sugar, nutmeg sinnamon, vanilla and half the butter. Add eggs and mix well, add bread and allow to sit 5 minutes. Grease a 9x12x2 inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Let cool and serve with vanilla sauce
‘Ohana Sweet and Sour Sauce
½ c water
1 c white vinegar
1 c granulated sugar
2 tsp red food coloring, optional
2 Tbl cornstarch
2 Tbl water
½ c diced green pepper
½ c diced onion
½ c diced pineapple
Directions:
In a saucepan, combine ½ cup water, the vinegar, sugar and food coloring if desired. Bring to a boil. Dissolve cornstarch in 2 tablespoons water and stir into vinegar mixture, using a whisk. Cook and stir 5 minutes. Add green pepper, onion and pineapple. Serve on shrimp, chicken or pork. Refrigerate leftovers.
Kona Cafe BBQ Pork Sandwich
Ingredients:
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 Ingredients:
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
Directions:
1. Sauté onion with cumin, garlic and cinnamon.
2. Add remaining ingredients and cook until boiling.
3. Puree well and serve hot.
‘Ohana Vegan Noodle Bowl
Yield: 4-6 servings
Ingredients:
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
Directions:
Miso Broth:
1. In a saucepan, combine vegetable broth, bay leaves, peppercorns, sake, and mirin.
2. Bring contents to a boil and reduce to a simmer for 20 minutes.
3. Remove bay leaves and peppercorns and add Miso paste. Wisk until a homogenous solution is created.
Stir-fry Vegetables:
1. Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice.
2. Use a channel knife to create 4 grooves in the carrots and slice them into ¼ inch slices.
3. Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.
Asian Barbecue Tofu:
1. Cut tofu into 1-inch cubes.
2. In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic.
3. Bring mixture to a boil stirring occasionally. Once it begins to boil, remove from heat and let cool.
4. Coat tofu with barbecue mixture and set aside for 2 hours.
5. Coat Marinated tofu in cornstarch and pan fry in canola oil. Set aside for plate assembly.
For Service:
1. Cook Udon noodles in boiling water until fully cooked strain and separate into bowls while noodles are still hot.
2. Wok-fry vegetables in canola oil and season with salt and pepper. Now place vegetables on top of the noodles.
3. Garnish the bowls with the BBQ tofu.
4. Serve with Miso broth garnished with cilantro leaves, and Asian garlic chili sauce
Note : Do not use the tough bottoms of the asparagus in the stir-fry
.
Kona Café Coconut Almond Chicken
Yield: 4 portions
Ingredients:
4 half breasts (1/3 pound each) Chicken breast, boneless, skinless
1 ounce Almond breading
1 ounce Coconut Marinade
For the 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
For the 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
For the 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
Directions:
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.
'Ohana Honey Lime Dressing
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.
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
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 )
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)
Bread Pudding
from the Polynesian
Serves 10
4 loaves bread, dry
4 cups half and half or milk
1 ½ cups sugar
1 stick butter or margerine, melted
2 teaspoons nutmeg
2 teaspoons, cinnamon
2 tablespoons vanilla extract
6 eggs beaten vanilla sauce
Directions:
Preheat oven 350 degrees.
Tear bread into 2 inch pieces. In a large bowl, add half and half sugar, nutmeg sinnamon, vanilla and half the butter. Add eggs and mix well, add bread and allow to sit 5 minutes. Grease a 9x12x2 inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Let cool and serve with vanilla sauce
Recipies are thanks to www.mousetyme.com , Chef Dick, Ku'ulei and Michelle Lauzon
