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Recipes

RcpCardAsian Coconut Sauce
RcpCardBanana Nut Bread
RcpCardBest Lemon-Lime Chicken
RcpCardBird of Paradise
RcpCardChicken Luau
RcpCardChinese Almond Cookies
RcpCardCitrus Buttered Lobster
RcpCardCoconut Dip for Fruit
RcpCardCoconut Fried Shrimp
RcpCardCoconut Marinated Fish
RcpCardCoconut Mousse
RcpCardCoconut Party Fruit Dip
RcpCardCoffee Smoothie
RcpCardEasy Chicken Luau
RcpCardFiji Curry
RcpCardFish in Ti Leaves
RcpCardFluffy Gourmet Rice
RcpCardFresh Pineapple Mist
RcpCardFruit Ice
RcpCardGinger Bbq Ribs
RcpCardGlazed Chicken Wings
RcpCardHana Shrimp
RcpCardHaole' Fish
RcpCardHawaiian Beef Cho Cho
RcpCardHawaiian Bread
RcpCardHawaiian Chicken Cho Cho
RcpCardHawaiian Nut Bread
RcpCardHawaiian Potato Salad
RcpCardHawaiian Punch
RcpCardHawaiian Vinaigrette
RcpCardHoney-Ginger Dressing
RcpCardHot Mustard Sauce
RcpCardImu Roast Pork
RcpCardIsland Game Hens
RcpCardJapanese Ginger Sauce
RcpCardKahala Green Beans
RcpCardKauai Baked Sweet Potatoes
RcpCardKohala Prime Rib
RcpCardKona Short Ribs
RcpCardLehua Salad
RcpCardLemon-Coconut Grilled Fish
RcpCardLomi Lomi Salmon
RcpCardMaui Lobster
RcpCardMiniature Drumstick
RcpCardMolokai Pie
RcpCardOriental Bbq Riblets
RcpCardOriental Marmalade Dip
RcpCardOven Kalua Pork
RcpCardPaniolo Beef Jerky
RcpCardPapaya-Lime Marinade
RcpCardPineapple Fruit Salad Dressing
RcpCardPineapple-Shrimp Salad
RcpCardPolynesian Basting Sauce
RcpCardPolynesian Pickled Pork
RcpCardPu Pu Shrimp

Any Comments?  E-mail me.

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Asian Coconut Sauce

4 servings

1/2 cup small dice onion
2 tablespoons diced green chiles
1 teaspoon very finely minced fresh ginger root
1 tablespoon freshly pureed garlic
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground fennel seed
1/8 teaspoon kosher salt
1 cup sweetened coconut cream
1/2 cup water
2 tablespoons strained fresh lime juice

COMBINE ONIONS, CHILES, GINGER, GARLIC, CURRY POWDER, CINNAMON, CLOVES, FENNEL, SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
ADD REMAINING INGREDIENTS AND STIR CONSTANTLY FOR 5 MINUTES
SERVE HOT OR WARM, AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 233 - Calories from Fat 188
Percent Total Calories From: Fat 81%, Protein 5%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 18g, Cholesterol 0mg, Sodium 133mg, Total Carbohydrate 8g, Dietary Fiber 3g, Sugars 0g, Protein 3g, Vitamin A 31 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


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Banana Nut Bread

6 servings

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup mashed ripe banana
1/2 cup unsalted butter
3/4 cup sugar
2 beaten large eggs
1/2 cup chopped unsalted macadamia nuts

SIFT TOGETHER DRY INGREDIENTS
COMBINE BANANA, BUTTER, AND SUGAR-CREAM TO MIX WELL
ADD EGGS AND DRY INGREDIENTS TO BANANA MIXTURE-MIX WELL
FOLD IN NUTS
POUR INTO A WELL GREASED LOAF PAN (line bottom with parchment)
BAKE @ 350 DEGREES FOR 50 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL SLIGHTLY
REMOVE FROM PAN AND ALLOW TO COOL COMPLETELY
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 534 - Calories from Fat 233
Percent Total Calories From: Fat 44%, Protein 6%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 112mg, Sodium 274mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 715 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Best Lemon-Lime Chicken

8 servings

8 skinless boneless chicken breasts
2 teaspoons kosher salt
1/4 cup sugar, or more to taste
1 teaspoon dry white wine
1 tablespoon very finely minced fresh ginger root
1/8 teaspoon white pepper
1 beaten egg
1 cup cornstarch
3/4 cup water
1/8 teaspoon white pepper
1 tablespoon strained fresh lemon juice
2 tablespoons strained fresh lime juice
2 teaspoons blanched finely slivered lemon zest
2 drops yellow food coloring
peanut oil, for frying

POUND BREAST HALVES TO FLATTEN SLIGHTLY, WITHOUT TEARING ARRANGE INTO A GLASS BAKING PAN
COMBINE SALT, 1 TEASPOON SUGAR, WINE, GINGER, AND WHITE PEPPER-MIX WELL
POUR OVER CHICKEN, TURNING TO COAT WELL
COVER AND CHILL FOR 15-30 MINUTES
ADD EGG-MIX WELL
COMBINE 1 TABLESPOON CORNSTARCH, WATER, REMAINING SUGAR, REMAINING SALT, WHITE PEPPER, LEMON JUICE, LIME JUICE, LEMON ZEST, AND LIME ZEST-MIX WELL, AND SET ASIDE
PLACE REMAINING CORNSTARCH INTO A SHALLOW BOWL OR PLATE DREDGE CHICKEN IN CORNSTARCH, COATING EVENLY ON ALL SIDES, PAT FIRMLY WITH YOUR HANDS TO REMOVE ALL EXCESS
HEAT A WOK, SKILLET, OR SAUTE PAN, OVER A MODERATELY-HIGH FLAME
ADD OIL AND ALLOW TO HEAT BRIEFLY
ADD CHICKEN AND FRY UNTIL GOLDEN AND CRISP
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS POUR OFF OIL
STIR SAUCE MIXTURE AND POUR INTO PAN
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
BIAS-SLICE CHICKEN INTO BITE-SIZE STRIPS
ARRANGE ONTO A SERVING PLATTER OR INDIVIDUAL SERVING PLATES MOISTEN WITH THICKENED SAUCE MIXTURE
GARNISH WITH LEMON AND LIME SLICES, OR AS DESIRED
SERVE HOT, WITH HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 355 - Calories from Fat 47
Percent Total Calories From: Fat 13%, Protein 62%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 163mg, Sodium 750mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 90 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Bird of Paradise

4 servings

20 ounces canned Dole Pineapple Slices, in syrup
3 pounds chicken thighs
2 tablespoons unsalted butter
1/4 cup white wine
3 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced candied ginger
1/2 tablespoon kosher salt
1 cup medium dice red bell pepper
1 cup bias-sliced celery
1/2 cup bias-sliced scallions
1 papaya, peeled, seeded, and sliced
2 tablespoons strained fresh lemon juice
1 tablespoon cornstarch
1/2 cup water

DRAIN PINEAPPLE SLICES, RESERVING SYRUP
SAUTE CHICKEN IN BUTTER, UNTIL LIGHTLY BROWNED, DRAIN COMBINE RESERVED PINEAPPLE SYRUP, WINE, SOY SAUCE, GARLIC, GINGER, AND SALT-MIX WELL
POUR OVER CHICKEN
SIMMER, COVERED, FOR 15 MINUTES
TURN AND SIMMER, COVERED FOR ANOTHER 15 MINUTES
REMOVE CHICKEN TO A HEATED PLATTER
ADD PINEAPPLE, BELL PEPPER, CELERY, SCALLIONS, AND PAPAYA TO SKILLET
DISSOLVE CORNSTARCH IN WATER AND ADD TO SKILLET
HEAT AND STIR, UNTIL THICKENED
SPOON ONTO CHICKEN
SERVE HOT, WITH HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 650 - Calories from Fat 175
Percent Total Calories From: Fat 27%, Protein 43%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 298mg, Sodium 1983mg, Total Carbohydrate 46g, Dietary Fiber 2g, Sugars 0g, Protein 70g, Vitamin A 2230 units, Vitamin C 132 units, Calcium 0 units, Iron 6 units


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Chicken Luau

20 servings

7 whole coconuts
6 pounds boneless chicken
4 teaspoons kosher salt
6 cups water
9 pounds taro leaves

DRAIN COCONUTS, RESERVING LIQUID
CRACK SHELLS, REMOVE FLESH, AND GRATE VERY FINELY
MEASURE 4 CUPS RESERVED LIQUID (add water as necessary)
POUR OVER GRATED COCONUT AND ALLOW TO STEEP FOR 15 MINUTES STRAIN MEATS AND JUICE THROUGH 2 LAYERS OF CHEESECLOTH, RESERVING LIQUIDS
COMBINE CHICKEN, THREE-FOURTHS THE SALT, AND HALF THE WATER IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-45 MINUTES, UNTIL TENDER
REMOVE CHICKEN AND CUT INTO 1-INCH PIECES
WASH TARO LEAVES WELL
REMOVE STEM AND TOUGH SECTION OF RIB
PLACE LEAVES, 1 TEASPOON SALT, AND 3 CUPS WATER IN A SAUCEPAN BRING TO A BOIL AND SIMMER FOR 60 MINUTES, DRAIN
ADD FRESH WATER, RETURN TO A BOIL, AND SIMMER FOR ANOTHER 60 MINUTES, UNTIL STING HAS BEEN EXTRACTED FROM LEAVES
DRAIN AND SQUEEZE TO REMOVE EXCESS MOISTURE
ADD CHICKEN AND COCONUT MILK TO TARO LEAVES-HEAT THOROUGHLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 880 - Calories from Fat 661
Percent Total Calories From: Fat 75%, Protein 14%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 73g, Saturated Fat 53g, Cholesterol 123mg, Sodium 597mg, Total Carbohydrate 24g, Dietary Fiber 7g, Sugars 0g, Protein 30g, Vitamin A 1051 units, Vitamin C 9 units, Calcium 0 units, Iron 6 units


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Chinese Almond Cookies

24 servings

1 cup cake flour
3/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup finely ground blanched almonds
1/3 cup peanut oil
1 beaten egg
1 teaspoon almond extract
24 whole blanched almonds

SIFT TOGETHER FLOUR, SUGAR, SALT, AND GROUND ALMONDS
ADD OIL, EGGS, AND ALMOND EXTRACT-MIX WELL
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 1-1/2 INCH ROUNDS
ARRANGE ONTO A PARCHMENT-LINED BAKING SHEET
PRESS A WHOLE ALMOND INTO THE CENTER OF EACH
BAKE @ 375 DEGREES FOR 15 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 86 - Calories from Fat 48
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 9mg, Sodium 28mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Citrus Buttered Lobster

4 servings

4 rock lobster tails, about 8oz each
1/4 cup melted unsalted butter
1 tablespoon strained fresh lemon juice
1 teaspoon grated orange zest
1/4 teaspoon kosher salt
1/8 teaspoon ground ginger
1/8 teaspoon paprika
1 quartered lemon

SPLIT TAILS LENGTHWISE, THROUGH HARD SHELL AND BARELY THROUGH MEAT, LEAVING UNDERSHELL INTACT
SPREAD TO BUTTERFLY
COMBINE BUTTER, LEMON JUICE, ORANGE ZEST, SALT, GINGER, AND PAPRIKA-MIX WELL
BRUSH ON TOPS OF TAILS
GRILL OR BROIL CLOSE TO HEAT SOURCE FOR 15-20 MINUTES, UNTIL MEAT FLAKES EASILY
LOOSEN FROM SHELL
ARRANGE ONTO INDIVIDUAL SERVING PLATES
BRUSH WITH BUTTER MIXTURE
GARNISH WITH LEMON WEDGES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 128
Percent Total Calories From: Fat 35%, Protein 61%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 316mg, Sodium 1037mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 698 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Coconut Dip for Fruit

12 servings

1/2 cup sour cream
1/4 cup sweetened shredded coconut
1/4 cup coconut liqueur or coconut cream
2 tablespoons light corn syrup

COMBINE SOUR CREAM, COCONUT, COCONUT LIQUEUR OR CREAM, CORN SYRUP, AND LEMON JUICE-MIX WELL
ADD MORE LEMON JUICE OR CORN SYRUP AS NEEDED, TO TASTE
SPOON INTO A SHALLOW BOWL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, AS A DIP FOR FRUIT

Nutrition Facts
Amount Per Serving: Calories 60 - Calories from Fat 41
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 4mg, Sodium 12mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 45 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Coconut Fried Shrimp

4 servings

1 pound jumbo tiger prawns, shelled and deveined
1/2 cup flour
3/4 teaspoon kosher salt
1/4 teaspoon finely minced ginger
1/4 teaspoon white pepper
3 egg whites, beaten foamy
1 cup shredded coconut
peanut oil, for frying
1/2 cup crushed pineapple, in syrup
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
3/4 teaspoon soy sauce
1 teaspoon cornstarch
1/4 cup plum jam

COMBINE FLOUR, SALT, GINGER, AND WHITE PEPPER-MIX WELL
COAT SHRIMP WITH FLOUR MIXTURE AND PAT WITH YOUR HANDS TO REMOVE ALL THE EXCESS
DIP INTO BEATEN EGG WHITES, ALLOWING EXCESS TO DRIP OFF
COVER EVENLY WITH COCONUT, PAT TO SET
HEAT OIL TO 325 DEGREES
ADD SHRIMP, IN SMALL BATCHES, AND FRY TO A GOLDEN BROWN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REMOVE TO A TOWEL LINED PAN, KEEP WARM
DISSOLVE CORNSTARCH IN WATER
COMBINE CORNSTARCH MIXTURE, PINEAPPLE, SUGAR, VINEGAR, AND SOY SAUCE IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT, COOL
STIR IN PLUM JAM-MIX WELL
ARRANGE SHRIMP ONTO A SERVING PLATTER
SERVE WARM, WITH DIPPING SAUCE MIXTURE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 463 - Calories from Fat 124
Percent Total Calories From: Fat 27%, Protein 24%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 173mg, Sodium 778mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 218 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Coconut Marinated Fish

10 servings

3 pounds tuna fillets
1 cup coconut milk
1 cup strained fresh lime juice
3 cups tomato concasse
1 cup minced scallions
1/2 cup seeded, large dice red bell pepper
1 tablespoon kosher salt
1/4 cup minced parsley

CUT FISH INTO 1/2-INCH CUBES
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-3 HOURS
REMOVE FROM REFRIGERATOR
LET STAND FOR 15 MINUTES BEFORE SERVING
ARRANGE IN LETTUCE CUPS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 268 - Calories from Fat 108
Percent Total Calories From: Fat 40%, Protein 50%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 6g, Cholesterol 52mg, Sodium 768mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 3756 units, Vitamin C 33 units, Calcium 0 units, Iron 3 units


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Coconut Mousse

6 servings

2 cups half and half
3 packages unflavored gelatin
1/3 cup water
1 cup sugar
2 cups freshly shredded coconut
3 cups heavy cream
1 teaspoon coconut extract

HEAT HALF AND HALF IN A SAUCEPAN, OVER A LOW FLAME, UNTIL VERY WARM WITHOUT SCORCHING
REMOVE FROM HEAT
SPRINKLE GELATIN OVER WATER TO SOFTEN
ADD GELATIN, SUGAR, AND COCONUT TO WARMED HALF AND HALF
STIR UNTIL GELATIN HAS COMPLETELY DISSOLVED
SET ASIDE AND ALLOW TO COOL COMPLETELY
WHIP TOGETHER CREAM AND COCONUT EXTRACT, UNTIL FAIRLY STIFF FOLD INTO HALF AND HALF MIXTURE
SPOON INTO INDIVIDUAL WINE GLASSES OR PUDDING CUPS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 834 - Calories from Fat 580
Percent Total Calories From: Fat 69%, Protein 4%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 43g, Cholesterol 193mg, Sodium 162mg, Total Carbohydrate 55g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 2103 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Coconut Party Fruit Dip

12 servings

1/2 cup sour cream
1/4 cup shredded coconut
1/4 cup coconut cream
2 tablespoons light corn syrup
1 each apple, medium dice
1 each pear, medium dice
8 ounces canned pineapple chunks, drained
12 each strawberries, hulled
36 each frilled toothpicks

COMBINE SOUR CREAM, SHREDDED COCONUT, COCONUT CREAM, AND CORN SYRUP-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
SKEWER ASSORTED FRUITS AND CHUNKS WITH TOOTHPICKS
ARRANGE ONTO A SERVING PLATTER
SERVE DIP CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 42
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 4mg, Sodium 12mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 64 units, Vitamin C 12 units, Calcium 0 units, Iron 0 units


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Coffee Smoothie

4 servings

2 cups cold strong Kona coffee
2 peeled ripe bananas
2 cups coffee ice cream

COMBINE INGREDIENTS IN A BLENDER OR A FOOD PROCESSOR PROCESS UNITL SMOOTH
SPOON INTO INDIVIDUAL WINE GLASSES OR PUDDING CUPS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 67
Percent Total Calories From: Fat 32%, Protein 6%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 5g, Cholesterol 22mg, Sodium 59mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 358 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Easy Chicken Luau

20 servings

6 pounds boneless chicken
1 teaspoon kosher salt
6 pounds frozen spinach, thawed
24 ounces frozen coconut milk

COMBINE CHICKEN AND SALT WITH WATER TO COVERE, IN A LARGE SAUCEPAN OR STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES, UNTIL TENDER
REMOVE FROM HEAT AND DRAIN WELL
CUT CHICKEN INTO BITE-SIZE PIECES, SET ASIDE
SQUEEZE EXCESS MOISTURE FROM SPINACH
COMBINE SPINACH, CHICKEN, AND COCONUT MILK IN A SAUCEPAN, OVER A LOW FLAME
HEAT THROUGH, WITHOUT BOILING
ARRANGE ONTO A SERVING DISH
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 396 - Calories from Fat 251
Percent Total Calories From: Fat 63%, Protein 30%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 12g, Cholesterol 123mg, Sodium 318mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 11627 units, Vitamin C 37 units, Calcium 0 units, Iron 6 units


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Fiji Curry

8 servings

2 cups medium dice cooked chicken
2 tablespoons unsalted butter
4 cups small dice onions
2 tablespoons finely minced garlic
4 teaspoons curry powder
4 cups small dice celery
2 tablespoons strained fresh lime juice
4 cups tomato concasse
1/2 pound French cut green beans
1 cup small dice water chestnuts
1/2 pound minced mushroom
1/2 cup milk
1 cup unsalted chicken or beef stock
1 tablespoon flour, as needed

COMBINE CHICKEN AND BUTTER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
HEAT AND STIR FOR 2-3 MINUTES
ADD ONIONS AND GARLIC
HEAT AND STIR FOR FOR 10-12 MINUTES, UNTIL ONIONS TAKE ON A RICH GOLDEN COLOR, WITHOUT BROWNING
SPRINKLE CURRY POWDER OVER MIXTURE-STIR TO MIX
ADD CELERY AND LIME JUICE-STIR TO MIX
ADD TOMATOES, GREEN BEANS, WATER CHESTNUTS, MUSHROOMS, AND ANY LEFTOVERS YOU MAY WISH-STIR TO MIX
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-40 MINUTES
ADD BROTH TO THIN OR FLOUR TO THICKEN
SERVE HOT, WITH RIC

Nutrition Facts
Amount Per Serving: Calories 224 - Calories from Fat 80
Percent Total Calories From: Fat 36%, Protein 24%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 43mg, Sodium 199mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 13g, Vitamin A 1179 units, Vitamin C 42 units, Calcium 0 units, Iron 3 units


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Fish in Ti Leaves

20 servings

4 pounds lean firm white fish fillets
1/4 cup rock or kosher salt
5 whole ti leaves

SPRINKLE FISH WITH SALT
PLACE FISH ON TI LEAVES, LENGTHWISE
WRAP WITH ADDITIONAL LEAVES, UNTIL COVERED
SECURE ENDS WITH STRING
PLACE WRAPPED FISH IN A JELLY ROLL PAN
BAKE @ 350 DEGREES FOR 30-40 MINUTES
REMOVE TO A PLATTER, CUT TI LEAVES OPEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 70 - Calories from Fat 5
Percent Total Calories From: Fat 8%, Protein 92%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 39mg, Sodium 1454mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 36 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Fluffy Gourmet Rice

6 servings

3/4 cup white, quick-cooking long grain rice
1 cup hot unsalted chicken stock
1 tablespoon oil
1 cup minced scallions
1/3 cup sliced mushroom
1 cup tomato concasse
3 tablespoons diced pimientoes
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons toasted slivered blanched almonds
2 tablespoons sauteed raisins
paprika, as garnish

PREPARE RICE ACCORDING TO PACKAGE DIRECTIONS, USING BROTH FOR LIQUID
HEAT OIL IN A WOK OR LARGE SAUCEPAN, OVER A MODERATE FLAME
ADD SCALLIONS AND STIR FRY 30 SECONDS TO SOFTEN
ADD MUSHROOMS, TOMATOES, AND RICE
SEASON WITH SALT AND PEPPER
COVER AND SIMMER FOR 3 MINUTES
REMOVE FROM HEAT, TOSS WITH A FORK TO FLUFF
ADD PIMIENTO AND RAISINS
PLACE A PAPER TOWEL BETWEEN POT AND LID TO ABSORB EXCESS MOISTURE
SPOON ONTO A SERVING PLATTER
GARNISH WITH ALMONDS AND PAPRIKA
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 38
Percent Total Calories From: Fat 29%, Protein 5%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 546mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 518 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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Fresh Pineapple Mist

4 servings

1 whole fresh pineapple
3/4 cup chilled ginger ale
1/4 cup chilled strained fresh orange juice
1 tablespoon strained fresh lime juice

CUT GREEN TOP FROM PINEAPPLE AND RESERVE FOR TABLE GARNISH RINSE BODY OF PINEAPPLE WELL, CUT LENGTHWISE INTO QUARTERS REMOVE AND DISCARD SHELL AND CORE
CUT FRUIT INTO CHUNKS
COMBINE FRUIT CHUNKS WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
POUR INTO TALL GLASSES
GARNISH WITH A PINEAPPLE SLICE OR MINT LEAF
OR, SERVE CHILLED IN A PINEAPPLE SHELL OR BOA

Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 18
Percent Total Calories From: Fat 7%, Protein 3%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 8mg, Total Carbohydrate 62g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 135 units, Vitamin C 79 units, Calcium 0 units, Iron 2 units


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Fruit Ice

24 servings

2 tablespoons unflavored gelatin
1 cup ice cold water
8 to 4 tablespoons strained fresh lemon juice
8 cups strained fruit juice
4 cups sugar

SOFTEN GELATIN IN WATER
STIR LEMON JUICE INTO FRUIT JUICE, TO TASTE
COMBINE JUICE, SUGAR, AND GELATIN MIXTURE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT, COOL
PROCESS TO FREEZE
SHAVE INTO A WINE GLASS
SERVE HARD-FROZE

Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 3%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 497 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Ginger Bbq Ribs

4 servings

1 cup catsup
1 teaspoon minced ginger
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1/4 cup strained fresh lemon juice
1 teaspoon garlic
2 tablespoons honey
1 teaspoon ground coriander
4 pounds beef back ribs
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon msg

COMBINE CATSUP, GINGER, BUTTER, WORCESTERSHIRE, LEMON JUICE, GARLIC, HONEY, AND CORIANDER IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, STIR, REMOVE FROM HEAT, AND SET ASIDE
PLACE MEAT ONTO A ROASTING RACK
RUB WITH SALT, PEPPER, AND MSG
COVER AND CHILL FOR 2-24 HOURS
PLACE RIBS AND RACK INTO A ROASTING PAN
ROAST @ 350 FOR 45 MINUTES, BASTE WELL
CONTINUE COOKING AND BASTING EVERY 15 MINUTES, FOR A TOTAL OF 60-90 MINUTES
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 817 - Calories from Fat 342
Percent Total Calories From: Fat 42%, Protein 45%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 16g, Cholesterol 284mg, Sodium 1436mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 91g, Vitamin A 830 units, Vitamin C 17 units, Calcium 0 units, Iron 10 units


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Glazed Chicken Wings

12 servings

1 cup soy sauce
1 cup hoisin sauce
1/2 cup Chinese plum sauce
3/4 cup rice vinegar
1 cup dry white wine
1/4 cup honey
1/4 cup finely minced garlic
48 chicken wings, tips removed

COMBINE SOY, HOISIN, PLUM SAUCE, VINEGAR, WINE, HONEY, AND GARLIC IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT, COOL
PLACE WINGS INTO 9x13x2 GLASS BAKING PANS OR HOTEL PANS
POUR MARINADE MIXTURE OVER WINGS
COVER AND CHILL FOR 12-24 HOURS, TURNING 2-3 TIMES
REMOVE WINGS FROM MARINADE AND DRAIN WELL
HEAT SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 3 MINUTES
REMOVE FROM HEAT
GRILL WINGS FOR 15-30 MINUTES, BASTING OFTEN
OR, PLACE WINGS ON A RACK IN A SHALLOW BAKING PAN
ROAST @ 375 DEGREES FOR 60 MINUTES, BASTING EVERY 10-15 MINUTES
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 532 - Calories from Fat 282
Percent Total Calories From: Fat 53%, Protein 29%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 9g, Cholesterol 151mg, Sodium 2020mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 326 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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Hana Shrimp

10 servings

3 pounds jumbo tiger prawns, shelled, deveined, and steamed
2 tablespoons minced parsley
1 teaspoon grated lemon zest
2 pounds purple plums
1/4 cup strained fresh lemon juice
1/2 cup red wine vinegar
1/4 cup plum wine
1 tablespoon Dijon mustard
1 pinch cayenne
1/4 teaspoon kosher salt

ARRANGE SHRIMP ON A SERVING PLATTER
COMBINE PARSLEY AND GRATED LEMON ZEST-MIX WELL
SPRINKLE OVER SHRIMP AS A GARNISH
COVER AND CHILL UNTIL READY TO SERVE
CUT A CROSS ON THE BOTTOM OF EACH PLUM
BLANCH BRIEFLY IN BOILING WATER, THEN PLUNGE INTO ICE WATER REMOVE AND DISCARD PEELS AND PITS
COMBINE PLUMS AND LEMON JUICE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD VINEGAR, PLUM WINE, AND MUSTARD-PULSE TO MIX WELL
SEASON TO TASTE WITH CAYENNE AND SALT
ALLOW TO STAND FOR 30 MINUTES
ADJUST SEASONINGS AS NEEDED
SERVE CHILLED SHRIMP, WITH PLUM SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 27
Percent Total Calories From: Fat 13%, Protein 53%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 207mg, Sodium 301mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 599 units, Vitamin C 15 units, Calcium 0 units, Iron 4 units


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Haole' Fish

4 servings

3 cups peanut oil
1 egg
1/3 cup white flour
1 teaspoon kosher salt
1/4 teaspoon pepper
1 pound sole fillet
2 chopped scallions
1 clove crushed garlic
6 ounces sliced water chestnuts
2 tablespoons soy sauce
2 teaspoons cornstarch
16 ounces canned pineapple chunks in juice
2 tablespoons vinegar


Pour oil into wok; heat till almost smoking, about 425F. While oil is heating, combine egg, flour, salt and pepper in a bowl to form a batter. Dip fish fillets into batter. Carefully add fish and deep-fry until golden brown, about 5 minutes. Remove and drain on tempura rack or absorbent paper towels. Carefully remove all but 1 T of oil from wok. Add scallions, garlic and water chestnuts and stir-fry 1 minute. Push up sides of wok. Combine remaining ingredients. Pour mixture into wok and simmer, stirring constantly until mixture thickens, about 1 minute. Stir in vegetables and heat. Pour over fish

Nutrition Facts
Amount Per Serving: Calories 1704 - Calories from Fat 1479
Percent Total Calories From: Fat 87%, Protein 5%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 164g, Saturated Fat 28g, Cholesterol 88mg, Sodium 1307mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 126 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units


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Hawaiian Beef Cho Cho

50 servings

9 pounds extra lean beef, thinly sliced
100 bamboo skewers, soaked in soy sauce
7 cups
6 cups dark brown sugar
3/4 cup finely minced ginger
1 teaspoon ground cinnamon
1/2 cup oyster sauce
1/2 cup sweet bean paste
1/2 cup light molasses
1 tablespoon grated fresh horseradish
1/2 cup dry white wine
1/3 cup cornstarch
1/3 cup sake or beer
1/2 cup plum wine

THREAD MEAT ONTO SKEWERS, WITHOUT CROWDING
COMBINE SOY, BROWN SUGAR, GINGER, CINNAMON, OYSTER SAUCE, BEAN PASTE, MOLASSES, HORSERADISH, AND WINE IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND STIR UNTIL DISSOLVED AND WELL BLENDED
COMBINE CORNSTARCH AND BEER OR SAKE-MIX WELL
ADD TO SAUCEPOT, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
ADD PLUM WINE-MIX WELL
BRUSH ONTO SKEWERED MEAT
GRILL OVER HOT COALS FOR 2-4 MINUTES PER SIDE UNTIL DONE, BASTING OFTEN
ARRANGE ONTO A HEATED SERVING PLATTER
MOISTEN WITH HEATED SAUCE
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 269 - Calories from Fat 50
Percent Total Calories From: Fat 18%, Protein 42%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 69mg, Sodium 191mg, Total Carbohydrate 26g, Dietary Fiber 3g, Sugars 0g, Protein 28g, Vitamin A 4696 units, Vitamin C 9 units, Calcium 0 units, Iron 5 units


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Hawaiian Bread

2 servings

2 packages yeast
2 cups warm (105-110 deg) milk
4 cups flour
2 cups sugar
1/2 teaspoon salt
6 beaten eggs
1 cup unsalted butter
1 cup unseasoned mashed potato
1 beaten egg white

DISSOLVE YEAST IN MILK
SIFT TOGETHER FLOUR, SUGAR, AND SALT
ADD EGGS TO YEAST/MILK MIXTURE-MIX WELL
COMBINE WITH BUTTER AND POTATOES-MIX WELL
STIR INTO FLOUR MIXTURE-MIX WELL
KNEAD UNTIL SMOOTH
COVER AND ALLOW TO RISE, UNTIL DOUBLED
DIVIDE IN TWO
PLACE INTO GREASED POUND CAKE OR LOAF PANS
COVER AND ALLOW TO RISE AGAIN
BRUSH TOPS WITH EGG WHITE
BAKE @ 375 DEGREES FOR 30-45 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 3004 - Calories from Fat 1067
Percent Total Calories From: Fat 36%, Protein 8%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 119g, Saturated Fat 68g, Cholesterol 921mg, Sodium 1265mg, Total Carbohydrate 424g, Dietary Fiber 1g, Sugars 0g, Protein 60g, Vitamin A 4754 units, Vitamin C 9 units, Calcium 0 units, Iron 7 units


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Hawaiian Chicken Cho Cho

50 servings

9 pounds thinly sliced skinless boneless chicken breasts
100 bamboo skewers, soaked in soy sauce
7 cups soy sauce
6 cups dark brown sugar
3/4 cup minced ginger
1 teaspoon ground cinnamon
1/2 cup oyster sauce
1/2 cup sweet bean paste
1/2 cup light molasses
1 tablespoon grated horseradish
1/2 cup dry white wine
1/3 cup cornstarch
1/3 cup sake or beer
1/2 cup plum wine

THREAD MEAT ON SKEWERS, WITHOUT CROWDING
COMBINE SOY, BROWN SUGAR, GINGER, CINNAMON, OYSTER SAUCE, BEAN PASTE, MOLASSES, HORSERADISH, AND WINE IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND STIR UNTIL DISSOLVED AND WELL BLENDED
COMBINE CORNSTARCH AND BEER OR SAKE-MIX WELL
ADD TO SAUCEPOT, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
ADD PLUM WINE-MIX WELL
BRUSH ONTO SKEWERED CHICKEN STRIPS
GRILL OVER HOT COALS FOR 2-4 MINUTES PER SIDE UNTIL DONE, BASTING OFTEN
ARRANGE ONTO A HEATED SERVING PLATTER
MOISTEN WITH HEATED SAUCE
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 189 - Calories from Fat 12
Percent Total Calories From: Fat 6%, Protein 45%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 48mg, Sodium 2363mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 19 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Hawaiian Nut Bread

1 servings

2/3 cup sugar
1/3 cup shortening
2 eggs
1 cup mashed banana
1/2 cup finely chopped macadamia nuts
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

CREAM TOGETHER SUGAR AND SHORTENING, UNTIL FLUFFY
BEAT IN EGGS
STIR IN BANANAS, PINEAPPLE, AND MACADAMIA NUTS
IN ANOTHER BOWL, COMBINE DRY INGREDIENTS
ADD DRY INGREDIENTS TO BANANA MIXTURE, STIR UNTIL SMOOTH SPOON INTO GREASED 9x5 LOAF PAN
BAKE @ 350 FOR 50-60 MINUTES
REMOVE FROM OVEN
REMOVE FROM PAN TO COOL ON A RACK
WRAP IN FOIL OR PLASTIC, AND ALLOW TO SET FOR 8-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 2983 - Calories from Fat 1248
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 139g, Saturated Fat 23g, Cholesterol 425mg, Sodium 1488mg, Total Carbohydrate 387g, Dietary Fiber 5g, Sugars 0g, Protein 46g, Vitamin A 817 units, Vitamin C 20 units, Calcium 0 units, Iron 7 units


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Hawaiian Potato Salad

8 servings

2 pounds baby red potatoes
1 cup Hawaiian vinaigrette
1 cup cooked bay shrimp
4 quartered tomatoes
1 cucumber, peeled, halved, and thinly sliced
1 papaya, peeled, seeded, and sliced
1 pineapple, peeled, cored, and cut into spears
1 head butter lettuce leaves
1/4 cup finely chopped mango chutney
1/2 cup thinly sliced scallions

COOK POTATOES IN 1-INCH BOILING WATER FOR 15-20 MINUTES, UNTIL TENDER
DRAIN WELL AND COOL SLIGHTLY
CUT INTO 1/4-INCH THICK SLICES
COMBINE WITH HAWAIIAN VINAIGRETTE
COVER AND CHILL FOR 4-48 HOURS
DRAIN WELL, RESERVING VINAIGRETTE
ARRANGE POTATOES, SHRIMP, TOMATOES, CUCUMBER SLICES, PAPAYA, AND PINEAPPLE ON A LARGE LETTUCE-LINED PLATTER COMBINE CHUTNEY AND RESERVED VINAIGRETTE-MIX WELL
SPOON OVER SALAD
GARNISH WITH SCALLIONS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 354 - Calories from Fat 42
Percent Total Calories From: Fat 12%, Protein 9%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 28mg, Sodium 284mg, Total Carbohydrate 70g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 637 units, Vitamin C 95 units, Calcium 0 units, Iron 3 units


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Hawaiian Punch

16 servings

20 ounces canned pineapple chunks in juice
46 ounces unsweetened pineapple juice
3 cups strained fresh orange juice
1/2 cup strained fresh lemon juice
1 quart ginger ale
1 pint fresh strawberry, stemmed and halved

POUR PINEAPPLE CHUNKS AND JUICE INTO ICE CUBE TRAYS
PLACE IN FREEZER FOR 4-96 HOURS
CHILL REMAINING INGREDIENTS
COMBINE ALL INGREDIENTS IN A PUNCH BOWL
PARTY O

Nutrition Facts
Amount Per Serving: Calories 121 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 3%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 116 units, Vitamin C 49 units, Calcium 0 units, Iron 1 units


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Hawaiian Vinaigrette

8 servings

2/3 cup peanut oil
1/4 cup white wine vinegar
2 tablespoons dry white wine
2 tablespoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon curry powder
2 teaspoons garlic puree
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 164
Percent Total Calories From: Fat 94%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 331mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Honey-Ginger Dressing

4 servings

1/4 cup peanut oil
1/4 cup strained fresh lime juice
1/4 cup honey
2 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon finely minced ginger

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL VERY SMOOTH
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 247 - Calories from Fat 171
Percent Total Calories From: Fat 69%, Protein 0%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 3g, Cholesterol 3mg, Sodium 188mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 27 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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Hot Mustard Sauce

8 servings

1/4 cup dry mustard
2 tablespoons peanut oil
2 tablespoons water
1/4 cup superfine sugar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/2 cup water
1/4 cup distilled white vinegar

COMBINE MUSTARD AND OIL IN A SMALL BOWL
SLOWLY ADD 2 TABLESPOONS WATER AND STIR TO FORM A SMOOTH PASTE
COMBINE SUGAR, CORNSTARCH, AND VINEGAR IN A SMALL SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL THICKENED
GRADUALLY ADD TO MUSTARD MIXTURE AND STIR UNTIL BLENDED COVER AND CHILL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 50
Percent Total Calories From: Fat 62%, Protein 9%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 147mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 12 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Imu Roast Pork

100 servings

1 whole dressed 100# suckling pig

BUTTERFLY PIG
MARINATE FOR 1-4 DAYS, IN MARINADE OF CHOICE
INSERT A REMOTE MEAT THERMOMETER INTO THICKEST PART OF HAM, WITHOUT TOUCHING BONE
WRAP IN BANANA LEAVES, FOIL, AND MOISTENED BURLAP
DIG A PIT, 6-INCHES LARGER THAN SPLIT PIG
START FIRE 2-4 HOURS BEFORE PLACING PIG IN PIT
ADD ENOUGH WOOD FOR AN 8 HOUR FIRE
PLACE 12-24 ROCKS AROUND FIRE (NOT RIVER ROCKS, THEY EXPLODE) 1/2 HOUR BEFORE PUTTING PIG IN
REMOVE ROCKS TO THE OUTSIDE OF PIT
REMOVE 4 SHOVELSFUL OF COALS TO THE OUTSIDE OF PIT
ARRANGE REMAINING COALS INTO AND EVEN LAYER
PLACE SOAKED CHIPS (IF USED) ON TOP OF COALS
ARRANGE HALF OF ROCKS ON TOP OF COALS
PLACE WRAPPED PIG ON TOP OF ROCKS
PLACE REMOVED COALS ON TOP OF PIG
TOP WITH REMAINING ROCKS
BACKFILL TO TOP OF SIDES
COVER WITH BANANA LEAVES AND WET BURLAP
BACKFILL PIT
COOK TO AN INTERNAL TEMPERATURE OF 170 DEGREES
COOKING TIME WILL BE 6-7 HOURS FOR A 100# PIG AND 7-9 HOURS FOR A 200# PIG GENTLY
DIG OUT WHEN DONE
CARVE AND REMOVE TO SERVING PLATTERS
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 43%, Protein 57%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Island Game Hens

6 servings

3 Rock Cornish game hens
1 tablespoon finely grated ginger
1/4 cup dry sherry
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon sesame oil
2 teaspoons honey
peanut oil


Split hens in half, pat dry. Combine all other ingredients except peanut oil, pour over game hens, refrigerate overnight. Heat oven to broil. Adjust broiler rack to 4 inches below heating element. Coat rack with peanut oil and broil hens skin side down till brown. Turn hens over and broil other side till brown, basting occasionally with peanut oil. Internal temperature of hens should be 170F. Serve with rice

Nutrition Facts
Amount Per Serving: Calories 418 - Calories from Fat 297
Percent Total Calories From: Fat 71%, Protein 22%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 8g, Cholesterol 215mg, Sodium 747mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 226 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Japanese Ginger Sauce

2 servings

1/2 cup soy sauce
1/4 cup apple cider vinegar
1 cup very finely minced onion
1 teaspoon very finely minced fresh ginger root
1/2 teaspoon msg

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL MIXED WELL
STRAIN THROUGH A FINE SIEVE OR CHINOIS
SERVE AT ROOM TEMPERATURE, AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 23%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4118mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Kahala Green Beans

6 servings

1 whole fresh pineapple
1/4 cup small dice onion
2 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon dry mustard
1 tablespoon cornstarch
1/4 cup sliced water chestnuts
16 ounces drained, French cut canned green beans

HALVE PINEAPPLE, CAREFULLY REMOVE FRUIT, DISCARDING CORE, AND RESERVING SHELL
CUT FRUIT TO A MEDIUM DICE
MEASURE 1/2 CUP FRUIT AND 1/4 CUP JUICE
RESERVE REMAINDER FOR ANOTHER USE
HEAT BUTTER IN A SAUCEPAN
ADD ONIONS AND SAUTE, UNTIL SOFTENED
STIR IN SUGAR, VINEGAR, SOY SAUCE, AND MUSTARD-MIX WELL
STIR CORNSTARCH INTO PINEAPPLE JUICE-MIX WELL
ADD CORNSTARCH AND REMAINING INGREDIENTS TO SAUCEPAN
HEAT AND STIR, UNTIL THICKENED
REMOVE FROM HEAT
HEAT PINEAPPLE SHELLS IN 350 DEGREE OVEN FOR 10 MINUTES SPOON GREEN BEANS INTO HEATED SHELLS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 270 - Calories from Fat 49
Percent Total Calories From: Fat 18%, Protein 4%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 10mg, Sodium 366mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 480 units, Vitamin C 51 units, Calcium 0 units, Iron 2 units


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Kauai Baked Sweet Potatoes

50 servings

12 pounds sweet potatoes, steamed, peeled, and mashed
3/4 cup orange brandy
3/4 cup strained fresh lemon juice
1/3 cup strained fresh orange juice
3 cups crushed pineapple, drained
1 cup shredded coconut
3 cups toasted slivered blanched almonds
2 tablespoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 cups room temperature unsalted butter
12 beaten egg yolks
1/3 cup shredded coconut

COMBINE SWEET POTATOES, BRANDY, LEMON JUICE, ORANGE JUICE, PINEAPPLE, COCONUT, ALMONDS, SALT, CINNAMON, AND GINGER-MIX WELL
ADD BUTTER-MIX WELL
ADD EGG YOLKS-MIX WELL
TRANSFER TO BUTTERED HOTEL PANS
SPRINKLE WITH GRATED COCONUT
BAKE @ 325 FOR 30-45 MINUTES, UNTIL LIGHTLY BROWNED ON TOP AND HOT IN THE CENTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 162
Percent Total Calories From: Fat 51%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 79mg, Sodium 306mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 22381 units, Vitamin C 29 units, Calcium 0 units, Iron 1 units


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Kohala Prime Rib

25 servings

12 pounds boneless rib eye roast, or prime rib roast with ribs
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon white and black pepper
8 ounces canned spiced apple rings or sliced apples
minced parsley

SPRINKLE ROAST ON ALL SIDES WITH GARLIC POWDER, KOSHER SALT, AND PEPPER-MASSAGE INTO MEAT
PLACE ROAST, FAT SIDE UP, ONTO A RACK IN A ROASTING PAN
INSERT MEAT THERMOMETER IN CENTER OF MEAT (not fat or bone)
ROAST, UNCOVERED, @ 325 DEGREES FOR 3-4 HOURS, TO AN INTERNAL TEMPERATURE OF 140 DEGREES FOR RARE OR 150 DEGREES FOR MEDIUM RARE
REMOVE FROM OVEN AND ALLOW TO STAND FOR 30 MINUTES
REMOVE FAT AND BROWN IN 400-450 DEGREE OVEN FOR 10 MINUTES SLICE THINLY
PLACE SLICES ONTO A HEATED SERVING PLATTER
GARNISH WITH SPICED APPLE RINGS AND PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 138
Percent Total Calories From: Fat 44%, Protein 55%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 129mg, Sodium 236mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 14 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units


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Kona Short Ribs

6 servings

6 pounds beef short ribs
1 cup soy sauce
1/4 cup water
1/2 cup sugar
1/2 teaspoon msg
2 tablespoons finely minced fresh ginger root
3 tablespoons cognac or brandy
1 tablespoon garlic puree

PLACE SHORT RIBS IN A LARGE SAUCEPAN, OVER A MODERATE FLAME
ADD WATER TO COVER
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES REMOVE FROM HEAT, COOL
DRAIN LIQUID, DRY MEAT WITH A TOWEL
COMBINE REMAINING INGREDIENTS IN A DEEP NARROW BOWL
ADD RIBS, TURNING TO COAT WELL
COVER, AND CHILL FOR 2-24 HOURS
REMOVE FROM MARINADE
GRILL OR BROIL RIBS, 5-INCHES FROM COALS, UNTIL BROWNED AND CRISP
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 879 - Calories from Fat 417
Percent Total Calories From: Fat 47%, Protein 41%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 20g, Cholesterol 268mg, Sodium 3039mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 89g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 11 units


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Lehua Salad

10 servings

2 bunches fresh spinach, washed, trimmed, and torn
1 teaspoon sugar
6 chopped hard boiled eggs
1/2 pound slivered ham
10 ounces frozen petite peas, thawed
1 onion, sliced and separated into rings
1 cup sour cream
1 cup mayonnaise
1/4 teaspoon curry powder
2 cups finely shredded Swiss cheese
1 pound sliced bacon, cooked crisp and drained

ARRANGE HALF OF SPINICH ON BOTTOM OF LARGE SHALLOW GLASS BOWL
SPRINKLE WITH 1/2 TEASPOON SUGAR
PLACE EGGS ON TOP OF SPINACH LAYER
ARRANGE HAM ONTO EGGS
TOP WITH REMAINING SPINACH
SPREAD PEAS ONTO SPINACH
ARRANGE ONIONS ON TOP OF PEAS
COMBINE SOUR CREAM, MAYONNAISE, AND CURRY POWDER-MIX WELL SPREAD EVENLY ONTO SALAD AND OUT TO EDGES TO SEAL
COVER AND CHILL OVERNIGHT
GARNISH WITH CHEESE AND CRUMBLED BACON
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 659 - Calories from Fat 537
Percent Total Calories From: Fat 81%, Protein 13%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 20g, Cholesterol 207mg, Sodium 952mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 1506 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units


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Lemon-Coconut Grilled Fish

4 servings

2 cups large dice tomato concasse
1 cup finely slivered onion
1 tablespoon very finely minced garlic
2 teaspoons strained fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons seeded finely minced jalapeno chiles
1 whole 3-4# white fish
1/2 teaspoon oil
1 tablespoon oil
1 teaspoon kosher salt
1 cup grated fresh coconut
1/2 cup coconut cream or coconut milk
4 cups shredded lettuce leaves
1 cup minced cilantro

COMBINE TOMATOES, ONIONS, GARLIC, 1 TEASPOON LEMON JUICE, SALT, AND PEPPER IN A LARGE SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR MIXTURE TO A THICK PASTE
REMOVE FROM HEAT AND COOL TO THE TOUCH
RUB THE INSIDE OF THE FISH WITH THE TOMATO MIXTURE
BRUSH THE OUTSIDE OF THE FISH WITH OIL
COMBINE THE SALT, COCONUT, AND COCONUT MILK OR CREAM AND STUFF INSIDE THE FISH
GRILL OR BARBECUE UNTIL FIRM AND THE MEAT BEHIND THE HEAD IS OPAQUE NEXT TO THE BACKBONE
REMOVE FROM THE GRILL
ARRANGE A BED OF SHREDDED LETTUCE ONTO A SERVING PLATTER PLACE FISH ONTO THE CENTER OF THE PLATTER
GARNISH WITH MINCED CILANTRO
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 327 - Calories from Fat 166
Percent Total Calories From: Fat 51%, Protein 31%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 12g, Cholesterol 64mg, Sodium 906mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 0g, Protein 25g, Vitamin A 1303 units, Vitamin C 34 units, Calcium 0 units, Iron 4 units


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Lomi Lomi Salmon

20 servings

1 pound salted salmon
8 cups medium dice tomato concasse
2 cups medium dice onions
1 cup crushed ice
1 cup minced scallions

SOAK SALMON IN WATER FOR 30 MINUTES, DRAIN
REPEAT FOR A TOTAL OF 3 HOURS, DRAIN WELL
REMOVE SKIN, BONES, AND STRINGS
SHRED INTO SMALL PIECES
COMBINE WITH TOMATO AND ONIONS IN A BOWL
COVER AND CHILL FOR 1-2 HOURS
COVER WITH A LAYER OF CRUSHED ICE AND LET STAND FOR 60 MINUTES
ADD SCALLIONS JUST BEFORE SERVING
SERVE HOT
note: if using fresh salmon, layer with kosher salt for 4-48 hours
remove from salt, brushing off any crystals from fish
soak in several changes of cold water for 60-90 minutes, rinse well

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 15
Percent Total Calories From: Fat 26%, Protein 38%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 12mg, Sodium 134mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 480 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units


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Maui Lobster

4 servings

2 Australian lobster tails, about 16oz each
1 teaspoon kosher salt
4 cups finely shredded cabbage
4 trimmed ribs of celery
2 onions
1/4 teaspoon pepper
1 cup mayonnaise
1 teaspoon strained fresh lemon juice
1/2 msg
4 teaspoons mayonnaise
1/2 teaspoon freshly ground white pepper
1/4 teaspoon paprika, as garnish

CUT CELERY AND ONIONS INTO PAPER-THIN STRIPS, SET ASIDE
WASH LOBSTER TAILS AND PLACE INTO BOILING WATER WITH HALF THE SALT
SIMMER, COVERED, FOR 20 MINUTES, DRAIN, AND COOL
REMOVE MEAT FROM SHELL, DISCARD SHELLS
SHRED MEAT AND SET ASIDE
COMBINE CABBAGE, CELERY, ONIONS, REMAINING SALT, PEPPER, HALF THE MAYONNAISE, LEMON JUICE, AND MSG
ADD LOBSTER MEAT AND TOSS TO MIX WELL
PLACE INTO 4-6 LOBSTER SHELLS OR INDIVIDUAL BAKING DISHES
TOP EACH WITH 1 TEASPOON MAYONNAISE
SEASON WITH WHITE PEPPER AND PAPRIKA
BAKE @ 325 DEGREES FOR 15 MINUTES
REMOVE TO A HEATED SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 794 - Calories from Fat 458
Percent Total Calories From: Fat 58%, Protein 19%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 9g, Cholesterol 164mg, Sodium 2448mg, Total Carbohydrate 47g, Dietary Fiber 8g, Sugars 0g, Protein 37g, Vitamin A 1717 units, Vitamin C 104 units, Calcium 0 units, Iron 5 units


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Miniature Drumstick

10 servings

3 pounds chicken wings
2 tablespoons peanut oil
1/2 cup soy sauce
1/4 cup sake
1/4 cup catsup
2 tablespoons sugar
1/4 teaspoon ground ginger
shredded lettuce

SEPARATE WINGS AT JOINTS, DISCARD TIPS
HEAT OIL IN A DUTCH OVEN TO 360-375 DEGREES
ADD WINGS AND FRY FOR 7 MINUTES
ADD SOY SAUCE, WINE, CATSUP, SUGAR, AND GINGER-MIX WELL
BRING JUST TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN, UNTIL ALL LIQUID HAS EVAPORATED COVER AND CHILL
LAY A BED OF SHREDDED LETTUCE LEAVES ON A SERVING PLATTER
ARRANGE WING JOINTS ONTO LETTUCE LEAVES
GARNISH AS DESIRED
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 350 - Calories from Fat 221
Percent Total Calories From: Fat 63%, Protein 30%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 105mg, Sodium 995mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 280 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Molokai Pie

8 servings

1 1/4 cups crushed pineapple, in syrup
3 ounces lemon flavored gelatin
1 cup sugar
1 tablespoon strained fresh lemon juice
1 cup whipped cream
1 9" graham cracker pie shell


Bring pineapple to a boil in saucepan. Add jello, stir until dissolved. Mix in sugar and lemon juice. Cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell. Chill about 1 hour

Nutrition Facts
Amount Per Serving: Calories 299 - Calories from Fat 83
Percent Total Calories From: Fat 28%, Protein 4%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 6mg, Sodium 182mg, Total Carbohydrate 51g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 84 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Oriental Bbq Riblets

10 servings

9 pounds spareribs, cut crosswise into 2-inch riblets
1/4 cup catsup
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon garlic puree

SIMMER RIBS IN SALTED WATER FOR 30 MINUTES
DRAIN, RINSE, AND DRAIN WELL
COMBINE REMAINING INGREDIENTS-MIX WELL
BRUSH A SMALL AMOUNT ONTO RIBS
COVER AND CHILL FOR 4-24 HOURS
GRILL SLOWLY OVER COALS FOR 40 MINUTES, TURNING AND BASTING OFTEN
SEPARATE INTO INDIVIDUAL RIBLETS
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 1184 - Calories from Fat 863
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 96g, Saturated Fat 35g, Cholesterol 262mg, Sodium 948mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 74g, Vitamin A 93 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Oriental Marmalade Dip

4 servings

1/2 cup orange marmalade
1 tablespoon soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
2 tablespoons cornstarch
1/3 cup water
2 tablespoons strained fresh lemon juice

COMBINE MARMALADE, SOY, GARLIC POWDER, AND GINGER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO A BOIL
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO SAUCEPAN, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN LEMON JUICE-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 2%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 263mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 5 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Oven Kalua Pork

20 servings

1/4 cup kosher salt
6 to 5 tablespoons liquid smoke
8 pounds pork butt
8 to 6 ti leaves

MASSAGE ROCK SALT AND LIQUID SMOKE INTO PORK BUTT
WRAP IN TI LEAVES
WRAP HEAVILY IN ALUMINUM FOIL
ROAST, COVERED, @ 500 DEGREES FOR 30 MINUTES
ROAST, COVERED, @ 325 DEGREES FOR 3-1/2 HOURS
SHRED INTO BITE-SIZE PIECES
SERVE WITH ROASTING LIQUID
note: banana leaves or taro leaves may be used in place of ti leaves

Nutrition Facts
Amount Per Serving: Calories 249 - Calories from Fat 101
Percent Total Calories From: Fat 41%, Protein 58%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 118mg, Sodium 1554mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 9 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Paniolo Beef Jerky

6 servings

2 pounds beef flank steak
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 cup strained fresh lime juice
1/4 teaspoon well cracked peppercorns
1/4 teaspoon liquid smoke
1 teaspoon crushed red chiles
1 tablespoon very finely minced ginger

TRIM ALL FAT FROM FLANK STEAK
PLACE INTO A FREEZER FOR 30-60 MINUTES, UNTIL FIRM
SLICE ACROSS THE GRAIN TO A THICKNESS OF 1/4-INCH
COMBINE MEAT WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 24-48 HOURS, STIRRING OCCAISIONALLY ARRANGE MEAT IN A SINGLE LAYER ON A FOIL-COVERED BAKING SHEET BAKE SLOWLY @ 120 DEGREES FOR 8-12 HOURS, UNTIL DRY IN CENTER AND CRISP
STORE IN AN AIRTIGHT CONTAINER
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 276 - Calories from Fat 146
Percent Total Calories From: Fat 53%, Protein 44%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 79mg, Sodium 463mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 217 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Papaya-Lime Marinade

1 servings

1 papaya, peeled, seeded, and mashed
2 limes, seeded and juiced
1 tablespoon canned green peppercorn

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 204 - Calories from Fat 7
Percent Total Calories From: Fat 4%, Protein 6%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 46g, Dietary Fiber 3g, Sugars 0g, Protein 3g, Vitamin A 883 units, Vitamin C 227 units, Calcium 0 units, Iron 2 units


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Pineapple Fruit Salad Dressing

4 servings

2 tablespoons sifted flour
1/2 cup superfine sugar
2 beaten eggs
1 cup fresh pineapple juice
1/4 cup strained fresh lemon juice
1 cup cream, whipped

WHISK FLOUR AND SUGAR INTO EGGS
HEAT PINEAPPLE AND LEMON JUICE IN A SAUCEPAN, OVER A LOW FLAME
COMBINE HEATED JUICE AND EGG MIXTURE IN THE TOP OF A DOUBLE-BOILER
SET OVER, NOT IN HOT WATER
HEAT AND STIR FOR 3-5 MINUTES, UNTIL THICKENED
COVER AND CHILL THOROUGHLY
FOLD IN WHIPPED CREAM JUST BEFORE SERVING
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 299 - Calories from Fat 157
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 158mg, Sodium 55mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 726 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Pineapple-Shrimp Salad

4 servings

2 tablespoons strained fresh lemon juice
1/4 cup rice wine vinegar
1 teaspoon Dijon mustard
1/4 cup peanut oil
2 tablespoons sesame oil
1 cup finely slivered sliced water chestnuts
2 teaspoons very finely minced fresh ginger root
1 cup small dice fresh pineapple
1 pound cooked bay shrimp
1 head butter lettuce, washed and separated into leaves
1/2 cup finely bias-sliced scallions
1 tablespoon toasted sesame seeds

COMBINE LEMON JUICE, VINEGAR, AND MUSTARD-MIX WELL
WHISK IN PEANUT AND SESAME OILS-MIX WELL
COMBINE WATER CHESTNUTS, GINGER, PINEAPPLE, AND SHRIMP
COMBINE WITH DRESSING MIXTURE-TOSS TO MIX WELL
ARRANGE BUTTER LETTUCE LEAVES ONTO A SERVING PLATTER OR INDIVIDUAL SALAD PLATES
SPOON THE SHRIMP MIXTURE ON TOP OF THE LETTUCE LEAVES GARNISH WITH MINCED SCALLIONS AND SESAME SEEDS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 366 - Calories from Fat 214
Percent Total Calories From: Fat 59%, Protein 27%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 4g, Cholesterol 173mg, Sodium 207mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 387 units, Vitamin C 16 units, Calcium 0 units, Iron 4 units


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Polynesian Basting Sauce

4 servings

1/4 cup frozen concentrate of pineapple juice
1/4 cup dry white wine or fresh lime juice
1/4 cup soy sauce
1 tablespoon very finely minced garlic
1 teaspoon very finely minced fresh ginger root
2 tablespoons peanut oil

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 61
Percent Total Calories From: Fat 66%, Protein 6%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1030mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


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Polynesian Pickled Pork

6 servings

1 pound boneless pork loin, cut to 1-inch dice
1 cup rice vinegar
2 cloves garlic, bruised
6 whole dried red chiles, seeded
1 whole bay leaf
2 teaspoons kosher salt
6 whole cloves
1/4 teaspoon thyme
1/4 teaspoon sage
2 teaspoons peanut oil
2 red potatoes, peeled and very thinly sliced

COMBINE PORK, VINEGAR, GARLIC, CHILES, BAY LEAF, SALT, CLOVES, THYME, AND SAGE
COVER AND CHILL FOR 2-6 DAYS, STIRRING OCCAISIONALLY
TRANSFER TO A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 25 MINUTES
REMOVE FROM HEAT AND DRAIN WELL
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD PORK AND FRY UNTIL WELL BROWNED
REMOVE WITH A SLOTTED SPOON TO DRAIN
ADD POTATOES AND FRY TO THE DESIRED CONSISTENCY
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ADD PORK AND FRY UNTIL HEATED THROUGH
REMOVE TO DRAIN WELL
ARRANGE IN A SERVING DISH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 239 - Calories from Fat 92
Percent Total Calories From: Fat 39%, Protein 28%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 48mg, Sodium 844mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 805 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units


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Pu Pu Shrimp

8 servings

1 pound jumbo tiger prawns, shelled and deveined
2 cups shredded coconut
1 1/2 cups water
2 beaten eggs
1 cup flour
2 cups tempura batter, or other frying batter
peanut oil, for frying

BUTTERFLY SHRIMP
PLACE BEATEN EGGS IN A SHALLOW DISH OR PIE PAN
COMBINE FLOUR AND COCONUT IN SEPARATE SHALLOW DISHES OR PIE PANS
COMBINE TEMPURA MIX AND WATER-MIX TO DESIRED CONSISTENCY
DREDGE SHRIMP IN THE FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
DIP INTO EGGS, ALLOWING THE EXCESS TO DRIP OFF
DIP INTO TEMPURA BATTER, ALLOWING THE EXCESS TO DRIP OFF
COAT EVENLY WITH THE SHREDDED COCONUT
ARRANGE COATED SHRIMP ON A PARCHMENT-LINED BAKING PAN
BAKE @ 350 DEGREES FOR 35-40 MINUTES, UNTIL GOLDEN
OR, HEAT OIL TO 370 DEGREES-FRY UNTIL GOLDEN-DRAIN WELL
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 268 - Calories from Fat 111
Percent Total Calories From: Fat 41%, Protein 23%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 8g, Cholesterol 139mg, Sodium 162mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 182 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


This page last updated on 28 May 2001.
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