Aloha Friday Recipe: Mochicko Chicken

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Aloha Friday Recipe: Mochicko Chicken
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Recipe type: Entree
Author: KPOA Sista Val’s Honey I’m Hungry section
Original Link: http://sistavalshomestylerecipes.blogspot.com/
Ingredients
  • 2 lbs. chicken (thighs or breasts) cut into bite-sized pieces
  • 4 Tbsp. mochiko flour
  • 4 Tbsp. cornstarch
  • 4 Tbsp. sugar
  • 5 Tbsp. shoyu
  • 1/2 Tsp. salt
  • 1/4 cup chopped green onions
  • 2 beaten eggs
  • 2 cloves minced garlic
  • oil for frying
Instructions
  1. Mix all the ingredients in a large bowl (except for the oil) and add in chicken.
  2. Mix well and marinate chicken overnight.
  3. Fry marinated chicken in oil until golden-brown.
  4. Drain oil from chicken on paper towels.

Aloha Friday Recipe: Hurricane Popcorn

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Aloha Friday Recipe: Hurricane Popcorn
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Author: Hawaiirecipes.net
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 2-3
Original Link: http://www.hawaiirecipes.net/hawaiian-recipes/category/uncategorized/
Ingredients
  • 8 cup popped popcorn
  • 2 tbsp. Melted butter
  • cup Mochi crunch
  • 2 tbsp. Nori furikake
  • 2 quart plastic bag
Instructions
  1. Put popcorn into the plastic bag.
  2. Add melted butter.
  3. Close bag and shake vigorously.
  4. Add mochi crunch and nori furikake.
  5. Close bag and shake again to mix thoroughly.

Aloha Friday Recipe: Grilled Fruit Pizza

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Aloha Friday Recipe: Grilled Fruit Pizza
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Author: Kings Hawaiian Sweet Bread
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8
Ingredients
  • 2 1/2-inch horizontal slices King’s Hawaiian® Sweet Bread, from middle of loaf
  • 4oz. cream cheese, softened (1/2 of an 8 oz. pkg.)
  • 1 tbsp. honey
  • 2 tsp. fresh lime juice
  • 2 tbsp. olive oil
  • 2 kiwi fruit, fresh, peeled, thinly sliced
  • 1/2 fresh papaya, peeled, seeded, 1/4 -inch thick slices
  • 1/2 fresh mango, peeled, 1/4-inch thick slices
  • 1/4 fresh whole pineapple, peeled, cored, 1/4 -inch thick slices
Instructions
  1. Combine cream cheese, honey and lime juice in a medium bowl; set aside.
  2. Meanwhile, prepare a hot fire.
  3. Grill papaya, mango and pineapple slices on both sides until soft and golden in color, 4-5 minutes per side.
  4. Brush bread slices lightly with olive oil and grill until both sides are toasted and golden brown, 3-5 minutes total.
  5. Spread a thin layer of cream cheese mixture on each toast.
  6. Place sliced kiwi around the outer ring of the pizza, then alternate other fruit slices, working toward the center.
  7. Serve immediately.
Notes

Original Link- http://www.kingshawaiian.com/recipes/desserts/GrilledFruitPizza/

Aloha Friday Recipe: Poi Boy’s Laulau Casserole

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Aloha Friday Recipe: Poi Boy’s Laulau Casserole
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Author: Mokihana White at Aloha World.com
Cook time: 120 mins
Total time: 2 hours
Serves: ?
Nothing makes a recipe feel more authentic than when written in pidgin!
Ingredients
  • 10 cans (14-oz) Spinach
  • 3 lbs Pork butt, cut in chunks
  • 3 lbs Salmon, cut in chunks
  • 1 hand full `alaea (Hawaiian salt)
Instructions
  1. Drain da spinach in colander.
  2. Line 12″x16″ roasting pan wit 5 cans spinach.
  3. Spread salmon and pork chunks evenly over da spinach.
  4. Sprinkle generously wit `alaea.
  5. Cover wit remaining spinach.
  6. Cover tight wit Heavy-duty foil. Bake at 375 degrees foah 2-3 hours.

Aloha Friday Recipe: Hawaiian Chicken Chili

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Hawaiian Chicken Chili
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Recipe type: Main
Author: BothFex @ Food.com
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 8
Original Link: http://www.food.com/recipe/hawaiian-chicken-chili-76861
Ingredients
  • 1 (20 ounce) can chunk pineapple, drained and juice reserved
  • 7-8 boneless skinless chicken breasts, cut into bite sized pieces
  • 2 tablespoons butter
  • 2 garlic cloves, diced
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 (15 ounce) cans kidney beans
  • 1 (28 ounce) can chopped tomatoes, undrained
  • 1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa)
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 1/2 teaspoons salt
Instructions
  1. In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
  2. Add garlic, onion and bell pepper and cook for 2 more minutes.
  3. Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
  4. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
  5. Remove from heat, stir in pineapple and serve immediately-

Aloha Friday Recipe: Poi Mochi

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1 bag poi
2 cups water
2 packages (10 ounces each) mochiko
1-1/2 cups sugar
1 quart canola oil

Combine all ingredients except oil and mix well. Drop by teaspoonfuls into hot oil & deep-fry until slightly crisp. Drain on paper towels. Makes about 30 to 36.

Aloha Friday Recipe: Rice Crepe Lasagna

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2 teaspoons olive oil
1 large onion, chopped
1/2 cup mushrooms, chopped, about 2 ounces
2 anchovy fillets
1/4 teaspoon ground fennel
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon fresh oregano or 1 teaspoon dried oregano, dried
1 pound ground beef, 10% fat
4 cloves garlic, minced
1 tomato, diced
2 cups daikon, grated (about 1 lb)
1 bag kale, cleaned, blanched, squeezed dry and chopped
Salt and pepper to taste
1 package large rice paper spring roll wrappers
12 won bok leaves
2 tablespoons extra virgin olive oil
Favorite marinara sauce

Heat the olive oil in a skillet over medium heat, Add the onion and sauté onion until golden brown. Add the mushrooms and anchovies, mashing anchovies. Cook until mushrooms are brown. Add the herbs, cook for 1 minute. Transfer mixture to another container.  In the same pan over medium-high heat, sauté the beef until brown and cooked. Drain oil. Add the garlic and cook for another minute. Add tomato and daikon, cook until most of the moisture is evaporated. Remove from heat. Add the kale and season with salt and pepper (make it more salty than you like).

Place 3 won bok leaves at the bottom of a steamer. Moisten 2 sheets of rice paper in water, and place on the leaves. Spread about 1/4 cup of the beef-kale mixture over the wrapper and top with another 2 moistened sheets of rice paper. Repeat layers until about half of the beef-kale mixture is used, finishing with wrappers.

Brush the top with a little olive oil, top with 3 won bok leaves, and steam for about 10 minutes. Remove from steamer and drizzle with 1 tablespoon of olive oil. Cut and serve with marinara sauce on the side. Repeat the layering to form another lasagna and steam.

Makes 2 lasagnas (serves 12)

Recipe courtesy Hawaii Farm Bureau Federation

Aloha Friday Recipe: Punalu’u Sweetbread Turkey Stuffing

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½ of the 24 oz. Punalu’u Traditional Sweetbread
Turkey gizzard, heart, & liver
1/2 c. finely chopped round onion
2 cloves minced garlic
1/2 c. finely chopped celery
1/4 c. parsley flakes
3/4 c. chicken broth
Tbsp butter
Salt & pepper to taste

Remove gizzard, heart, and liver from defrosted turkey. Chop and sauté in saucepan with butter until tender. Add in garlic, round onion, celery and parsley. Season with salt and pepper. Continue to sauté until onion and celery turns clear. Cut Punalu’u Traditional Sweetbread into ½ inch cubes and place into large mixing bowl. Add in cooked mixture and toss together to incorporate. Slowly pour chicken broth over to moisten. Toss just a little more to incorporate evenly. Stuff into seasoned turkey.

Recipe courtesy of the Punalu’u Bake Shop

Aloha Friday Recipe: Pork Tenderloin w/ Granny Smith Apple Compote

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1 1/2 pounds pork tenderloins
6 pieces bacon or pancetta, thinly sliced
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 sprig fresh rosemary, chopped
salt and fresh ground pepper to taste
1/4 cup canola oil
6 toothpicks

APPLE COMPOTE
5 Granny Smith apples, peeled, cored, and cut into large dice
1 cup + 1 tablespoon brown sugar
1 cinnamon stick
1/2 vanilla bean, split and scraped
1 dried chipotle or Ancho chili (optional)
4 tablespoons butter
2 cups water
salt to taste

Directions: TO MARINATE THE PORK
Trim the silver skin off of the pork tenderloins. (The silver skin is a tough white membrane found on the outside of the tenderloin.) Cut the tenderloins into six equal portions. Lay the tenderloins flat on a cutting board and cut into medallions, small round steaks like filet mignons. Wrap a piece of bacon around the outside of each pork medallion. The bacon should be trimmed so it goes around the pork once, with only a slight overlap. Place a toothpick where the bacon overlaps to hold it in place.

In a small bowl, mix the olive oil, garlic, and rosemary and then rub the mixture onto the medallions. Refrigerate covered for 1 hour.

TO PREPARE THE APPLE COMPOTE
Preheat the oven to 350 degrees. Place the apple pieces, sugar, cinammon sticks, vanilla skins, butter, water, salt, and optional chili in an ovenproof casserole dish and cover with a lid. Bake in the oven for 15-20 minutes our until the apples are tender, but not to soft. Remove the cinammon stick, chili, and vanilla bean skins. Keep warm.

Preheat an ovenproof saute pan or skillet over medium heat. Season the pork with salt and pepper. Place the canola oil in the pan and add the pork when the oil is hot, being careful not to crowd the pan. Sear the pork until brown, about 3 minutes per side, then turn the portions on their sides so the bacon cooks, too.
You can finish cooking the pork over medium heat or place it in the oven for 10-15 minutes, depending on how well done you like your pork.

When the pork is finished, remove the toothpicks and serve the pork with the warm apple compote. To round out the presentation, serve with grilled zucchini, asparagus, and carrots.

Recipe courtesy of Maui Magazine/Chef Tom Lelli

Aloha Friday Recipe: Rustic Maui Onion Bread

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2 cups lukewarm water (80–90° F.)
1 tablespoon sugar
1 tablespoon active dry yeast or 15 grams fresh active yeast
5 tablespoons extra-virgin olive oil
2 teaspoons salt
3 ½ to 4 cups all-purpose flour (can be made using half wheat
and half white flour)
Reserve ½ cup flour
Topping: caramelized Maui onions
1 large Maui onion, thinly sliced
2 tablespoons olive oil
3 tablespoons brown sugar

Put 2 cups lukewarm water in large bowl. Stir in sugar. Sprinkle yeast over top of water and allow to soften for 20 minutes in a warm area.

Add to the yeast mixture the olive oil, salt and one cup of flour. Stir with a large whisk until all lumps disappear. Add flour, ½ cup at a time, stirring vigorously after each addition. Dough should be soft, sticky and not completely smooth looking. Whisk in the reserved ½ cup or of flour if the dough is still soft.

Oil a large bowl and scrape the dough into it. Drizzle with oil to make sure the surface of the dough is oiled enough so as to not form a crust. Cover bowl with plastic wrap and allow to rise in a warm, draft-free area until doubled in volume, about 45 minutes to an hour. Do not punch down. (If you are making the dough ahead for baking the next day, place in refrigerator before allowing to rise.)

While bread is proofing, heat a large sauté pan over a medium flame, add the oil and the onions, stirring till the onions brown. Add the brown sugar to further caramelize the onions. Let cool. Can be made a day ahead and stored in the refrigerator till needed.

For same-day bread, when dough has doubled, do not punch down. Oil a 15- by 10- by 1-inch baking sheet. Slide dough out into prepared pan. Dough will be soft and will slide easily. Gently pull, stretch and push dough so that it covers the sheet and fills corners. Brush the dough with another 1 tablespoon olive oil, Cover loosely with plastic wrap and let rise in a warm, draftfree area until puffed, about 1½ hours.

Preheat oven to 400° and place rack in center of oven. Bake bread until golden brown, about 35–40 minutes. Bread will be done when edges have a hollow sound when tapped with your fingers. Allow to cool a couple of minutes, then transfer to rack to continue cooling.

Recipe courtesy of EdibleCommunities.com

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