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