Coconut Fried Shrimp with Orange -Lime Sauce

1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1 beer ¼ cup coconut flakes

Place flour in a small bowl. Dredge shrimp in flour, then dip into beer and roll in coconut flakes. Deep fry for 1 ½ minutes. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings


MACADAMIAN NUT CRUSTED COCONUT SHRIMP
1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts

Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings



ORANGE-LIME SAUCE

10oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice

To create orange lime sauce combine all sauce ingredients in a sauce pan and warm

Huli Huli Chicken

9-12 pounds chicken wings, thighs, and breasts pieces
Sauce Ingredients:
¼ cup Frozen pineapple juice concentrate
1/3 cup White wine
½ cup Chicken broth
¼ cup Shoyu/Soy Sauce
¼ cup Katsup
¼ Teaspoon powdered ginger or a pinch of fresh ginger
1-2 drops Worcestershire sauce

Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl. Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with sauce until chicken is done. Serves 10-12 people as a main course.

Hawaiian Shoyu Chicken

Ingredients:
3 lb. fryer chicken
Shoyu Sauce1 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)
Garnish: Chinese parsley and green onions

Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings

Slow Cooker Kahlua Pig

No Luau is complete with the infamous...."Kahlua Pig"....but this is done in a "Slow Cooker" rather than a sand pit.

Ingredients:3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.

Malasadas - Hawaiian Donuts!

When I lived in Hawaii, one of my best friends was a Portugese girl and her Mother made the best Malasadas I've ever eaten. Malasadas are the Donuts of the Pacific....

INGREDIENTS:

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45 degrees C)
6 eggs
6 cups all-purpose flour
1/2 cup white sugar
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar

Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
In small bowl, beat eggs until thick.
Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.