Monday, May 2, 2011

21st Birthday Luau..


well we had jake's 21st b day party this weekend and we decided to go with a luau theme.. we smoked pork for kalua pork.. huli chicken, spam fried rice, island yams, macaroni salad, pineapple coleslaw, roasted potatoes, chocolate chip-macadamia nut hawaiian bread pudding and last but not least grandmommy's miracle whip cake (recipe found here).. not alot of pictures of food i was having to much fun...





kalua pork

prep time: 20 minutes
cooking time: 10 hours
servings: approx. 20

ingredients:

2 4-5 lb. pork butt roasts
12 banana peels
salt to taste
16 cloves of garlic
aluminum foil



cut slits in pork roast and put 8 garlic cloves in each roast, liberally salt roasts then wrap pork in banana peels with the skin (green or yellow) side down then wrap in aluminum foil.  we cooked ours on our smoker for 10 hours (or until the internal temperature reached between 180-190) over apple wood.. (if you don't have a smoker you can cook in the oven for 10 hours at 225 degrees (f).. once we removed it from the smoker we let it sit for 15-20 minutes then removed the foil and banana leaves.. discarded them and shred the meat.. i served with hawaiian bbq sauce (recipe below) and hawaiian rolls for sandwiches.. (the best way to eat it was a little bbq sauce, a little pork and pineapple cole slaw on the hawaiin roll.. umm yumm)





huli chicken

prep time: 20 minutes
cooking time: 2 hours
servings: approx. 20

ingredients:

3 3-pound chicken fryer
2 cups low sodium soy sauce
1 cup lime juice
1/2 cup dark brown sugar
1 tblsp. garlic
1/2 tblsp. ginger
hawaiian bbq sauce (recipe to follow)

combine all ingredients and mix well.. put 1 chicken in a zip lock bag then pour sauce.. repeat with other chickens.. refrigerate for up to 48 hours.. remove chicken from marinade and discard marinade.. place chicken on your rotisserie spit (according to your rotisserie's directions) we had to tie our legs and wings back with kitchen string.. grill over medium low heat for 1 1/2 to 2 hours. (it was kinda windy so ours took a little longer than it should have)  20 minutes into the cooking time baste with hawaiian bbq sauce and then about 20 minutes after that baste the chicken.. now had i been thinking i would have put my potatoes on the grill under the chicken to get all their juice and then roasted them with the juice so next time for sure) remove chickens from grill and shred and serve next to pork.. again super yummy with a hawaiian roll, bbq sauce and cole slaw..




hawaiian bbq sauce (i used it to baste the chicken then i put the remainder in a squeeze bottle and had it on the serving table so the guests could add extra sauce to their meal)

prep time: 10 minutes
cooking time: 1 hour
servings: approx. enough for 3 chickens and left over

ingredients:

1 cup pineapple juice
1 cup teriyaki sauce
1 cup ketchup
3 cloves of garlic, minced
1 tbls. minced ginger
1/2 cup brown sugar

in a heavy bottom sauce pan over medium heat combine all the ingredient's.  when it starts to boil reduce heat to simmer and allow to continue cooking for 10 minutes.. this recipe was inspired here..



we had to have mai tai's at this shindig.. so here is poppi trying one..

mai tai (for a large crowd.. i got the recipe here)  I am not much of a hard alcohol drinker so i didn't deviate from this recipe

prep time: 20 minutes
servings: approx. 24

ingredients: 

2 cups dark bacardi rum
1 cup light bacardi rum
1 cup triple sec
3 1/2 cups no pulp oj
3 1/2 cups pineapple juice
2 cups swwn n' sour mix
1/2 cup grenadine

combine all ingredients in a large pitcher or cooler (i used a sun tea jar).. stir and mix.. serve over ice with a slice of orange and a cute umbrella..



macaroni salad

prep time: 10 minutes
cooking time:  20 minutes
servings: 20

ingredients:

3 lb. bag of elbow macaroni
2 cups (frozen) cooked, peeled and cleaned salad shrimp
1 1/2 cup mayonnaise
salt and pepper to taste

cook pasta according to directions, while it's cooking thaw frozen shrimp and rinse well ..cut the larger shrimp in half with your kitchen shears.. add to a large mixing bowl.. drain macaroni and add to mixing bowl.. salt and pepper..(i pepper generously) add mayonnaise and mix well.. refrigerate for 2-3 hours before serving.. you will get happy faces all around..





pineapple coleslaw

prep time: 20 minutes
servings: approx. 20

ingredients:

1 large (or 2 medium) green cabbage finely shredded
1 large carrot shredded
1 cup mayonnaise
1/4 cup splenda
2 tblsp. white wine vinegar
1 tbls. pineapple juice
1 tsp. celery seed
1/2 cup pineapple tidbits

mix mayonnaise, splenda, vinegar, pineapple juice and celery seed together in a large bowl.. then add cabbage, carrot and pineapple. stirring to coat well.. chill for about an hour before don't make to much in advance the cole slaw will get soggy and runny..



island yams

prep time: 20 minutes
cooking time: 1 hour 45 minutes
servings: approx. 10

ingredients:

6-8 medium sized yams
1/2 cup granulated sugar
1/2 stick melted butter (plus a little more for dotting the top)
1/2 cup dark brown sugar
1/4 cup chopped roasted macadamia nuts

preheat oven to 375 degrees (f) and cook yams for 45 mins.. remove from oven and keep oven on.. wait about 15 minutes for yams to cool so you can handle them.. cut each yam in 1/2 and remove pulp from inside.. put in a medium size mixing bowl.. once all yams are cut and scooped out discard skins.. add 1/2 cup melted butter and granulated sugar to yams.. mash yams with fork until smooth and butter and sugar are well incorporated with the yams.. pour into a casserole dish and dot with butter, sprinkle brown sugar and macadamia nuts on top.. bake covered for 45 minutes then remove cover and bake for an additional 15 minutes..


so the hawaiian bread pudding was inspired by my overnight french toast aka bread pudding recipe found here.. i just made a few alterations to fit the evenings theme..

prep time: 20 minutes
cooking time: 45 minutes
servings: approx. 24

24 hawaiian rolls, ripped into small pieces
1/2 cup butter, melted
8 beaten eggs
2 cups milk
1 1/2 cups half-half
1 cup brown sugar
1 tsp. pure vanilla extract
2 tsps. cinnamon
1/4 -1/2 cup chocolate chips (depending on how chocolaty you want it)
topping

1 stick of unsalted butter, melted
1/2 cup brown sugar
1/2 cup dark karo syrup
1/4 cup chopped roasted macadamia nuts..

melt butter and pour into a 9x13 casserole dish.  put ripped up hawaiian bread pieces into buttered casserole dish.. in a large bowl add milk, half and half, beaten eggs, sugar, vanilla and cinnamon.. mix well.. pour mixture over the hawaiian bread pieces.. sprinkle chocolate chips on then gently press down bread pieces so the milk and egg mixture is absorbed.. cover with plastic wrap and refrigerate overnight.

when you are ready to bake, preheat oven to 350 degrees (f).  to prepare topping, mix melted butter, brown sugar and karo syrup in a small bowl.. pour over top of bread.. sprinkle macadamia nuts on top.. then bake uncovered for 45 minutes.. serve immediately.. (we served it with vanilla ice cream.. ohh my word..)

(poppi and jake.. and no poppi is not about to punch him ha ha he was looking at his nails right before i took the picture.. *giggle*)


(ollie was not in the mood to be held just then..)


(and shell was not happy about it.. ha ha )


(ollie finally gave shell the squeeze she deserved)

(jessie and dean)


(granny and poppa)


fun fun evening!! :) say good night gracie..


No comments:

Post a Comment