Aloha a Welina i Paradise

Aloha – Hello. Aloha – Goodbye. Aloha – Love. What a beautiful word. Hello and welcome to Paradise – welcome to Hawaii.

Today is National Hawaii Day. I don’t know about you, but what I have enjoyed most about the National State Days is that I get to learn something new about the people and places that make this such a great and diverse country. The more we learn, the more we become one Nation under God.

Did you know . . .
That Hawaiians considered the shark (Mano) a god, and treated sharks with great respect.

Surfing (heenalu) was invented thousands of years ago by the Polynesians who first settled in Hawaii. Their boards weighed more than 150 pounds and measured up to 20 feet long.

Everyone is a minority in Hawaii – there is no one race that is a significant majority. Hawaii also has the highest percent of Americans that are multi-racial. No wonder the people are so beautiful.

Because their society was largely an oral rather than a written culture, ancient Hawaiians were taught values and history through trained storytellers and the stories were considered sacred.

The oldest Catholic Cathedral in continuous use in the United States is the Cathedral of Our Lady of Peace in Honolulu, built in 1843.


Aloha Menu
Hawaiian Grilled Teriyaki Chicken
Clay Pot Slow Roasted Kahlúa Pig
Kielbasa-Vegetable Skewers with Pineapple Barbecue Sauce

Sticky Rice

Hawaiian Pineapple-Banana Poke Cake


Hawaiian Grilled Teriyaki Chicken
Teriyaki Sauce
1 tablespoon Cornstarch
1 tablespoon Cold Water
1/4 cup White Sugar
1/4 cup Brown Sugar
1/2 cup Soy Sauce
1/4 cup Cider Vinegar
1/2 teaspoon grated Ginger Root
1 tablespoon Mirin
1 Clove Garlic, minced
1/4 teaspoon Black Pepper
1/4 cup Pineapple Juice

Dissolve cornstarch in cold water. In a small saucepan over low heat, pour cornstarch mixture.

Add sugar, soy sauce, vinegar, garlic, ginger, Mirin, ground black pepper and pineapple juice. Increase to medium-low and cook, stirring frequently until sauce thickens and bubbles, about 20 minutes.

Let cool to room temperature.

Chicken
2 lbs boneless Chicken Thighs

Place chicken thighs in a bowl or gallon-sized Ziploc bag. Pour cooled Teriyaki Sauce over chicken, press air out of bag, and seal tightly.

Refrigerate at least 4 hours. Remove chicken from bag and set aside. Do NOT discard sauce.

In a medium saucepan, bring sauce to a simmer. Let sauce continue to simmer until ready to use.

Heat grill to medium-high heat. Grill chicken until done, about 7 or 8 minutes per side. Turn thighs as needed to allow some charring spots without burning.

Baste cooked chicken with some of the Teriyaki Sauce to finish off on the grill.

Place grilled chicken on a rimmed serving platter. Pour remaining Teriyaki Sauce over the chicken just before serving.


Clay Pot Slow Roasted Kahlua Pig
2 (1 lb) Pork Tenderloin
3 cups Chicken Stock
Liquid Smoke to taste
1 tablespoon Alaea Salt or to taste
4 Banana Leaves or 1 Banana Peel (optional)

Heat oven to 325-degrees.

Diamond Score pork tenderloins on each side without cutting through. Rub about a handful of Alaea Salt over tenderloins. Take care not to over-salt, seasoning can always be adjusted during final cooking process.

Sprinkle pork with liquid smoke – simply place your finger over the bottle opening and gently shake over entire pork loin.

Place seasoned pork in a clay pot with a lid. Drape banana leaves or banana peel over top of pork. Add chicken stock to pot, cover and place in the oven to “roast”.

Cook undisturbed for 2 hours. Discard banana leaves/peel. Break tenderloins apart using a fork.

Reduce oven to 300-degrees. Cover, continue to cook, checking periodically and flaking meat with a fork.

Add additional chicken stock if necessary to keep pork moist. Cook until meat falls apart easily, about 90 minutes longer. When the pork is nearly finished, taste and adjust seasonings (adding small amounts of salt and/or liquid smoke as needed). Be gentle when adding more salt or smoke; you can always add more, but you can’t take back too much.

Remove from oven, shred pork apart using large fork. Cover and let rest in pot to soak up remaining liquid, about 10 minutes. Serve with rice.

Note: A nice presentation would be to line a serving platter or individual plates with lettuce leaves. Top leaves with sticky rice, and serve pig over rice. Drizzle with a little juice and garnish with a pretty tropical flower. If you are unsure of the flower, use an artificial one. Just be sure to wash well first.


Kielbasa-Vegetable Skewers with Pineapple Barbecue Sauce
Barbecue Sauce
1/2 fresh Cubed Pineapple
1-1/2 cups Barbecue Sauce

Core and cut fresh pineapple in half. Cut each half into chunks. Place half of the chunks into a blender, reserve remaining half for the skewers. Puree pineapple until smooth. Pass pureed pineapple through a fine mesh sieve, discard any solids.

In a small saucepan over medium-low heat, combine pineapple puree and barbecue sauce. Stir until combined and heated through. Keep warm.

Skewers
2 (14 oz) packages Smoked Kielbasa
2 large Zucchini
2 Red Bell Pepper
6 White Mushrooms
1 Red Onion
1/2 fresh Pineapple

Cut sausage and zucchini into thick rounds, set aside. Core bell pepper, cut into chunks and set aside. Slice mushrooms in half or quarters, depending on size, set aside. Cut red onion in half from root to tip. Peel each half, cut into chunks.

Thread vegetables, reserved pineapple chunks and sausage onto 8 (12-inch) metal skewers. Lightly sprinkle skewers with salt and pepper.

Heat grill to high, then reduce heat to medium. Place skewers on the hot grill and cook, rotating occasionally, until the vegetables have softened, the sausage is heated through, with nice grill marks. Brush generously with Pineapple Barbecue Sauce and cook for a couple more minutes, rotating once or twice more. Remove from the grill, brush with more Pineapple Barbecue Sauce, and serve.


Sticky Rice
2 cups White Rice
3 cups Water
1 cup Chicken Stock
Pinch Kosher Salt

Place rice in a saucepan with water and chicken stock. Add a pinch of Kosher Salt.

Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Keep warm until ready to serve.

Note: You will have a lot of rice. Perfect for making your favorite Fried Rice in the next day or two.


Hawaiian Pineapple-Banana Poke Cake
1 (20 oz) can Crushed Pineapple
Water as needed
3 large Eggs
1/3 cup Vegetable Oil
1 (15.25 oz) box French Vanilla Cake Mix
2 (3.4 oz) packages Instant French Vanilla Pudding Mix
4 cups cold Milk
4 Bananas
1 (8 oz) container Frozen Whipped Topping, thawed
1 cup Macadamia Nuts
Maraschino Cherries, optional

Heat oven to 350-degrees. Coat a 9-inch by 1-inch baking dish with cooking spray and set aside.

Line a strainer with cheesecloth, place lined strainer over a bowl.

Empty pineapple into the strainer, wrap in cloth and squeeze out as much liquid as possible into the bowl. Set pineapple aside, place juice in a measuring cup.

Add enough water to measure 1 cup, pour into the bowl of a stand mixer. Add vegetable oil, mix until beginning to foam. Add eggs, one at a time, until well incorporated. Add cake mix, blend for 30 seconds.

Increase mixer to medium speed, mix batter for 2 minutes.

Pour batter into the prepared baking dish. Bake in heated oven for 25 to 30 minutes, or until toothpick inserted in center comes out dry. Let cool 10 minutes. Using the handle of a wooden spoon, poke large holes over entire cake.

In a large bowl, whisk pudding mix with milk until the pudding begins to thicken but is still pourable. Add drained pineapple, mix well. Pour mixture over the cake and into the holes, using the handle of a spoon if necessary to help fill holes.

Slice bananas, arrange slices over the pudding layer. Evenly spread whipped topping over the bananas.

Coarsely chop nuts. Sprinkle Macadamia Nuts evenly over the top of the cake.

Cover and refrigerate for 4 hours. Slice and serve, garnished with cherries if desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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