This weekend we had some friends over and we decided to not just have the standard BBQ. While we didn't go all out with decorations - we created a really fun Luau experience with some simple decorations and a focus on delicious food! Whenever our family takes a trip to Hawaii, we always try to schedule a Luau - I think it puts you in the mood to really feel like you are in Hawaii! The first things that come to mind when I think of authentic Luau's are Kalua Pork and Maitais!
Appetizers
Since Appetizers aren't the center of a Luau, keep them simple and play off Hawaiian/Island types of foods.
Grilled pineapple and Shrimp Skewers
20-25 large raw, uncooked, deveined shrimpKosher Salt
1 cup fresh cilantro
2 cloves minced garlic
Fresh Pineapple
Peel the shrimp and mix with about 2 tablespoons kosher salt. Refrigerate for about 1 hour. Rinse thoroughly. Chop cilantro very fine, mix with rinsed shrimp and garlic. Marinate an additional 1-3 hours. Cut fresh pineapple into large chunks. Alternate shrimp and pineapple on skewers. Grill for 5-8 minutes on a hot grill.
Grilled pineapple and Shrimp Skewers
Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint leaves, hand-torn
Directions
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint leaves, hand-torn
Directions
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
Main Course
Kalau Pork - Recipe
I make pulled pork often. When I tried this recipe, my husband told me actually thought this was better than our standard pulled pork that he has always raved about. It was one of the easiest recipes I have ever made!
Teriyaki Chicken & Veggie Skewers
Our friends brought this and it was delicious! We skewered the veggies all together and the meat all together to make cooking times more consistent. You can use any veggies for this but some of our favorites were red onions, mushrooms and tomatoes. The recipe for the marinade:
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Marinate the chicken for 6-8 hours, skewer and grill! Make sure to make enough marinade to baste the chicken and veggies while grilling.
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Marinate the chicken for 6-8 hours, skewer and grill! Make sure to make enough marinade to baste the chicken and veggies while grilling.
Dessert
Pineapple Upside Down Cake
Light and so easy - this is a classic. I found this recipe from good ole Betty Crocker and it turned out great and took no time at all!
And finally, most important of all - the Mai Tais! My favorite recipe:
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