There is a great Asian influence in Hawaiian cooking, as I suppose there is in much of their culture. So, if you regularly cook Asian dishes, your pantry will probably be stocked with many of the ingredients used here. If not, check out the recipes and if any of them sound good to you, make sure you take a trip to your local Asian food market or at least to a local grocery store that has a good variety of international or specifically Asian products in stock.
Hawaiian Pizza
Ingredients:
Pizza Crust
(I used Boboli to save time instead of my homemade)
Chicken Breast – Grilled and Cut into ½ inch cubes
Ham Steak – Grilled and cut into ½ inch pieces
Pineapple – Cleaned and cut into ½ inch pieces
Pizza Sauce
(Recipe will follow in a later post)
Italian Cheese Mix
(Mozzarella, Romano, Parmesan, and Asiago)
Special Equipment:
Pizza Stone
Pizza Peel
Directions:
Pre-heat the oven to 450 degrees with the pizza stone on a rack in the middle position in the oven. Place the crust on the pizza peel. Spread the sauce on the crust, add the cheese mix evenly, sprinkle the chicken, ham, and pineapple over the cheese. Sprinkle a little more cheese over the top. Bake for 10 minutes or until the cheese has melted and turned slightly brown. Remove with the pizza peel and let rest for 10 minutes. Cut with a pizza slicer or sharp knife into 8 pieces and serve immediately.
Hawaiian Spare Ribs
Ingredients:
5 lbs. Spare Ribs
(You can use baby backs or to save some money and have more meat, use St. Louis Cut of regular spare ribs)
4 – 5 Clove of Garlic – Crushed
1 - 1 inch piece of Fresh Ginger – crushed
1 tablespoon Salt
1 cup Sugar
1 cup Lite Soy Sauce
1 cup ketchup
1 cup Fish Sauce or Oyster Sauce
Directions:
Cut the rack of ribs into individual ribs and place in a large stock or soup pot. Cover with water and add the salt, ginger, and garlic. Bring to a boil over high heat then reduce to a simmer. Cook for about an hour and a half or until the ribs are tender. Meanwhile, prepare the marinade. Combine the Ketchup, sugar, soy sauce, and fish or oyster sauce in a bowl and mix thoroughly. When the ribs are tender, remove from the water and let cool until just slightly warm. Place in a container that has a tight fitting cover; pour the marinade over them and the lid on tightly. Let marinade overnight. When ready to cook, prepare a charcoal or gas grill, or turn on the broiler. Grill or broil on all sides and serve immediately.
Coconut Shrimp
Ingredients:
1 lb. 21 – 25 sized Shrimp – washed and peeled
1 cup Sweetened Shredded Coconut
½ cup Panko Bread Crumbs
1 cup Corn Starch
1 teaspoon Cayenne Pepper
1 tablespoon Onion Powder
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Chili Powder
4 – 6 Eggs (depending on size)
2 Cloves Garlic – minced
¼ cup Asian Chili Garlic Sauce
½ cup Mayo
2 tablespoons Hoisin Sauce
Peanut Oil for Frying
Special Equipment:
Bamboo Skewer – soaked in water for 30 minutes
Directions:
Put enough oil in a sauce pan to allow the shrimp to be covered completely when frying.
For the dipping sauce, combine the mayo, chili sauce, minced garlic, and hoisin sauce in a bowl. Place in a tightly covered container in the fridge. Let the flavors meld while you prepare the shrimp.
Heat the oil to 375 degrees over medium high heat. Mix the corn starch, cayenne, salt, pepper, onion powder, and chili powder in a bowl and set aside. Beat the eggs in a bowl and set aside. Combine the coconut and panko bread crumbs in a bowl and set aside. Set up your production area so that the coconut mixture is closest to the stove, then the egg wash, then the corn starch mixture. Have a platter lined with several layers of paper towels ready to drain the cooked shrimp.
When the oil is up to temperature, skewer a shrimp, dust completely with the corn starch mixture, then dip into the egg wash, and then into the coconut mix. Prepare up to six skewers then place them into the oil and fry until golden brown. Remove from the oil and drain on the paper towels. Serve immediately with the dipping sauce.
Huli Huli Chicken and Pineapple Skewers
Ingredients:
3 lbs. Chicken Breast - cut into 1 inch pieces
1 Pineapple – cleaned and cut into ¾ inch pieces
1/3 cup Ketchup
1/3 cup Lite Soy Sauce
½ cup Brown Sugar
1/3 cup Sherry
1 – 1 inch piece Ginger – crushed
1 Clove Garlic – crushed
Special Equipment:
Bamboo Skewers soaked in water for at least 30 minutes
(I used the shorter 6 inch skewers for this recipe)
Directions:
Combine the ketchup, soy sauce, brown sugar, sherry, garlic and ginger and mix well. Add the chicken pieces and let marinade for at least 4 hours or up to overnight. Slide one piece of pineapple followed by one pieces of chicken on a skewer. Repeat until all ingredients are used. Place the remaining marinade in a sauce pan and bring to a boil for at least 10 minutes. Remove from heat and set aside. You will use this to baste the skewers as they cook. Fire up the charcoal or gas grill. (I had an indoor Jennair downdraft grill at my disposal for the Luau which worked very well). When the grill is good and hot, grill the skewers, turning regularly, until cooked through. Baste them regularly to keep them moist and flavorful.
Maui Pulled Pork Sliders
Ingredients:
1 3 – 4 lb Pork Picnic Roast
1 Medium Onion – large dice
2 Cloves Garlic – minced
Dry Rub
(paprika, onion powder, garlic powder, salt, pepper, cayenne pepper, Chinese five spice, chili powder - as much or as little of each as you wish)
1 cup White Wine or Beer
Olive Oil
Teriyake Marinade (bottled will work)
Carolina Style BBQ Sauce (You can use store bought, off the shelf or you can use mine, the recipe for which will be in a future post)
Asian Chili Sauce – if you want to add some heat
Salt
Pepper
Small Dinner Rolls
Directions:
Preheat the oven to 225 degrees. Rub the pork roast generously with the dry rub making sure to rub it in good. Place the rubbed roast on a sheet pan with a rack. Pour the beer or wine into the sheet pan. This gives moisture to the roast as it cooks. Cover the roast tightly with aluminum foil and place in the oven. Let it slow cook for 5 – 6 hours or until the internal temperature reaches 175 degrees. At this temperature, the pork should ‘pull’ apart with the aid of a couple of forks. Once the pork has been ‘pulled,’ heat a large sauté pan over medium heat until hot. Add about 2 tablespoons of the oil and let it get hot – but do not let it smoke! Add the onion and a pinch of salt and pepper. Cook the onions until they are translucent – about 5 minutes. Add the minced garlic and cook until fragrant – about 30 seconds. Add the pork and cook until the ingredients blend and the pork gets some color. Depending on how wet you like your pulled pork, add a quantity of the Carolina Style BBQ sauce and the Teriyake sauce (and the hot sauce if you so desire). Bring the pork mixture to a boil then reduce the temperature to low, cover, and let cook for about 30 minutes. Pull a small amount of the pork into each roll and serve as appetizers or serve on larger rolls as an entrée.
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