Ping---Kili ....Help w/Hawaiian Appetizer Suggestions
KW
We have been invited to a Luau-themed party this weekend and I'm looking for
recommendations for a traditional appetizer. My first thought was to use
your Kahlua Pig recipe and make finger sandwiches....but I'm open to any
suggestions.....keeping in mind that it'll be a yard full of N. GA Mountain
Howlies (sp) :-) whose tastes might not appreciate the more exotic....not to
mention it is an hour drive for me to procure good squid, etc.
Google brought this up which I thought was an interesting twist, but perhaps
not traditional Hawaiian fare.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25986,00.html
Thanks,
Keith
ps. can you repost the Kahlua Pig recipe? I seemed to have misplaced it
<Grrr>
kilikini
Ooooooh, no the Kalua pig spring roll recipe isn't traditional fare, but
dang, it sounds good! LOL. I'm going to have to save that one. Thanks for
the link.
Most luau's don't have an appetizer unless you consider Mai Tai's the app or
pupu as we call an appetizer in Hawaii. The feature is the imu
roasted/steamed pig (the fake oven recipe will follow) mixed with wilted
cabbage, and what is traditionally served with it is: potato-mac salad
(yes, they use both potatoes and macaroni in a heavy mayo base), lomi-lomi
salmon (raw salmon with onions, seaweed and such), chicken long rice (bean
thread noodles with chicken bits - kind of like a chicken soup thing),
sticky rice and/or fried rice, poi, sweet potatoes, chinese fried noodles,
taro rolls, chicken or pork lau lau (steamed chicken or pork wrapped in
banana and or luau leaves), fruit salad, and the finale is Haupia - a
coconut pudding.
Now, to make the Kalua Pig....
Get a pork butt or shoulder and stick it in a dutch oven. Rub it thoroughly
with sea salt. Add in a cup of water and the equivalent of a can of chicken
broth - homemade stock is fine. For the smokey flavor (cover your eyes, you
BBQ efficianados), toss in about 1/3 of a cup of liquid smoke. Yes, liquid
smoke. I said it. :~)
Put the lid on the pot and put into the oven at about 275 degrees. It's a
low and slow process, but it smells so good while it's cooking! The pork is
done when it easily pulls. The next step is to chop up the green cabbage.
You can leave the cabbage raw if you place the hot pulled pork directly over
the cabbage; the heat from the pork will wilt it.
Meanwhile, when you take the pork out of the pot, you're going to think that
there will be way too much greasy liquid in the mix, but don't throw out the
juice! When you're done pulling the pork, you want to pour some of that
juice back into the pork so the pork and cabbage soaks in it. Every time
you get an order of kalua pork in Hawaii, it's sopping in the juice. Plus,
you serve the pork and cabbage over white sticky rice and the rice absorbs a
bunch of the liquid. You never want dried kalua pig.
Here's a link to some I made a while ago..
http://i12.tinypic.com/6coo0eq.jpg
Hope this helps!
kili
KW
"kilikini" <kili...@NOSPAMhotmail.com> wrote in message
news:46bb28d9$0$10343$4c36...@roadrunner.com...
OK it's gonna be Kahlua Pig and Taro Rolls for my contribution! The
lomi-lomi sounds great, but I have no reasonable access to good salmon or
seeweed. Definitely want to try the chicken long rice and the lau lau
varieties as well, but don't think they'll travel well (stay warm etc) for
this luau, so I'll do those at home some day.
Awesome! Thanks a lot!!
Keith
PS....I'm sure that I could have prolly dug up your recipe somewhere, but it
is just *sooooooo* funny to see you post "Liquid Smoke" considering our
mutual associations with the folks on afb :-)
kilikini
> "kilikini" <kili...@NOSPAMhotmail.com> wrote in message
> news:46bb28d9$0$10343$4c36...@roadrunner.com...
>
> OK it's gonna be Kahlua Pig and Taro Rolls for my contribution! The
> lomi-lomi sounds great, but I have no reasonable access to good
> salmon or seeweed. Definitely want to try the chicken long rice and
> the lau lau varieties as well, but don't think they'll travel well
> (stay warm etc) for this luau, so I'll do those at home some day.
>
> Awesome! Thanks a lot!!
>
> Keith
> PS....I'm sure that I could have prolly dug up your recipe somewhere,
> but it is just *sooooooo* funny to see you post "Liquid Smoke"
> considering our mutual associations with the folks on afb :-)
Darn you! :-P I've actually got TFM® requesting my kalua pig WITH liquid
smoke. :~) Sometimes, it's not all bad. The plus side is that it
penetrates the pork unlike "real" smoked pork butt. When you BBQ pork the
smoke flavor only gets into the bark and not into the center of the meat.
With Kalua pig, it's all the way through.
kili
kili
Melba's Jammin'
"kilikini" <kili...@NOSPAMhotmail.com> wrote:
> Get a pork butt or shoulder and stick it in a dutch oven. Rub it thoroughly
> with sea salt. Add in a cup of water and the equivalent of a can of chicken
> broth - homemade stock is fine. For the smokey flavor (cover your eyes, you
> BBQ efficianados), toss in about 1/3 of a cup of liquid smoke. Yes, liquid
> smoke. I said it. :~)
I've no quarrel with using liquid smoke, but 1/3 CUP?? That seems like
an awful lot ã but maybe it really isn't. What say you?
> Here's a link to some I made a while ago..
> http://i12.tinypic.com/6coo0eq.jpg
Looks good.
>
> Hope this helps!
>
> kili
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007
kuvasz guy
>
> Get a pork butt or shoulder and stick it in a dutch oven. Rub it thoroughly
> with sea salt. Add in a cup of water and the equivalent of a can of chicken
> broth - homemade stock is fine. For the smokey flavor (cover your eyes, you
> BBQ efficianados), toss in about 1/3 of a cup of liquid smoke. Yes, liquid
> smoke. I said it. :~)
>
time, especially if it's a 12 degree winter day, but that stuff is
potent! do you really want 1/3 of a cup?
..fred
kilikini
> In article <46bb28d9$0$10343$4c36...@roadrunner.com>,
> "kilikini" <kili...@NOSPAMhotmail.com> wrote:
>
>> Get a pork butt or shoulder and stick it in a dutch oven. Rub it
>> thoroughly with sea salt. Add in a cup of water and the equivalent
>> of a can of chicken broth - homemade stock is fine. For the smokey
>> flavor (cover your eyes, you BBQ efficianados), toss in about 1/3 of
>> a cup of liquid smoke. Yes, liquid smoke. I said it. :~)
>
> I've no quarrel with using liquid smoke, but 1/3 CUP?? That seems
>
>> Here's a link to some I made a while ago..
>> http://i12.tinypic.com/6coo0eq.jpg
>
> Looks good.
>>
>> Hope this helps!
>>
>> kili
It really isn't if you're cooking a 6+ pound butt or shoulder. Besides, it
gets mixed in with the water and the stock, so it gets diluted. I've made
it before with much less liquid smoke and you can't taste it. The pork
comes out really blandly.
kili
Sheldon
> Kili,
>
> We have been invited to a Luau-themed party this weekend and I'm looking for
> recommendations for a traditional appetizer. My first thought was to use
> your Kahlua Pig recipe and make finger sandwiches....but I'm open to any
> suggestions.....keeping in mind that it'll be a yard full of N. GA Mountain
> Howlies (sp) :-) whose tastes might not appreciate the more exotic....not to
> mention it is an hour drive for me to procure good squid, etc.
Why not serve real Hawaiian food... the National Meat of Hawaii is
Hormel Spam... them good ol' boys will aloha it.
http://whatscookingamerica.net/History/Spam.htm
Sheldon
Melba's Jammin'
"kilikini" <kili...@NOSPAMhotmail.com> wrote:
> Melba's Jammin' wrote:
> > In article <46bb28d9$0$10343$4c36...@roadrunner.com>,
> > "kilikini" <kili...@NOSPAMhotmail.com> wrote:
> >> of a can of chicken broth - homemade stock is fine. For the smokey
> >> flavor (cover your eyes, you BBQ efficianados), toss in about 1/3 of
> >> a cup of liquid smoke. Yes, liquid smoke. I said it. :~)
> >
> > I've no quarrel with using liquid smoke, but 1/3 CUP?? That seems
> > like an awful lot < but maybe it really isn't. What say you?
> >> kili
>
> It really isn't if you're cooking a 6+ pound butt or shoulder. Besides, it
> gets mixed in with the water and the stock, so it gets diluted. I've made
> it before with much less liquid smoke and you can't taste it. The pork
> comes out really blandly.
>
> kili
Huh! Thanks. I'll remember it if I ever do more pulled pork.
hc
> Kili,
>
> We have been invited to a Luau-themed party this weekend and I'm looking for
> recommendations for a traditional appetizer. My first thought was to use
> your Kahlua Pig recipe and make finger sandwiches....but I'm open to any
> suggestions.....keeping in mind that it'll be a yard full of N. GA Mountain
> Howlies (sp) :-) whose tastes might not appreciate the more exotic....not to
> mention it is an hour drive for me to procure good squid, etc.
>
> Google brought this up which I thought was an interesting twist, but perhaps
> not traditional Hawaiian fare.
>
>
> Thanks,
> Keith
>
> ps. can you repost the Kahlua Pig recipe? I seemed to have misplaced it
> <Grrr>
This is gonna sound gross, but anything with SPAM. It's very very
popular in hawaii. Hawaii is the SPAM capitol of the world, and they
are very creative with it =)
jmcquown
They eat a lot of SPAM in Hawaii but the SPAM capitol of the world is in
Minnesota. I think the stuff became really popular in WWII.
Jill
James Silverton
news:1186695594.2...@x40g2000prg.googlegroups.com...
> On Aug 9, 7:01 am, "KW" <keith_warrennospamatallteldotnet>
> wrote:
>> Kili,
>
> very
> popular in hawaii. Hawaii is the SPAM capitol of the world,
> and they
> are very creative with it =)
Ever had Spam Nigiri? That's sushi made with Spam and very
popular in Hawaii! :-)
--
Jim Silverton
Potomac, Maryland
be...@smithfarms.com
I'm from Hawaii too and here is the best and easiest recipe for Kalua
Pork. BEST and So EASY!
INGREDIENTS
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
DIRECTIONS
Pierce pork all over with a carving fork. Rub salt then liquid smoke
over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking
time.
Remove meat from slow cooker, and shred, adding drippings as needed to
moisten.
You don't need any moisture added.
It is hard not to want it as a meal time rolls around druing those
16-20 hours:)
aloha,
beans
roast beans to kona to email
farmers of Pure Kona
koko
You couldn't have asked a better person for help than kili. I did the
same thing when I needed help with a Hawaiian theme party.
Here's what she helped me with. Hope this is helpful for you also.
http://kokoscorner.typepad.com/mycorner/2007/06/kalua_pig.html
koko
---
http://www.kokoscorner.typepad.com
updated 8/08
"There is no love more sincere than the love of food"
George Bernard Shaw
Dee Dee
> I'm from Hawaii too and here is the best and easiest recipe for Kalua
> Pork. BEST and So EASY!
>
> INGREDIENTS
> 1 (6 pound) pork butt roast
> 1 1/2 tablespoons Hawaiian sea salt
> 1 tablespoon liquid smoke flavoring
> DIRECTIONS
> Pierce pork all over with a carving fork. Rub salt then liquid smoke
> over meat. Place roast in a slow cooker.
> Cover, and cook on Low for 16 to 20 hours, turning once during cooking
> time.
> Remove meat from slow cooker, and shred, adding drippings as needed to
> moisten.
>
> You don't need any moisture added.
>
> It is hard not to want it as a meal time rolls around druing those
> 16-20 hours:)
>
> aloha,
My humble suggestion: search for the Hawaiian sea salt before beginning.
Dee Dee
be...@smithfarms.com
wrote:
Kosher salt is similar. Red Hawaiian salt just has some sort of Kauai
clay in it. Not especially tasteworthy. I have eaten kalua pig all
my life and the above recipe is the easiest and the best! Promise.
KW
<be...@smithfarms.com> wrote in message
news:tgonb3d8nclnf1j5d...@4ax.com...
Thanks beans, koko, Dee Dee and especially kili! I'm going shopping today
for the ingredients..... and oh BTW kili we ARE having the ultra traditional
Mai Tai's for an appetizer!!
Keith
Dee Dee
I can't dispute a Hawaiian, but for me a mainlander, I say it is especially
tasteworthy.
" .. JUST has some sort of KAUAI CLAY in it"???
Yes, that's the reason it IS different.
That's like saying all coffee is the same, Kona is JUST from Hawaii. Phew!
Dee Dee
hahabogus
news:f9hplc$1qo$1...@registered.motzarella.org:
> That's like saying all coffee is the same, Kona is JUST from Hawaii.
> Phew!
>
> Dee Dee
>
>
>
Well that is the differece.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
be...@smithfarms.com
wrote:
>
><be...@smithfarms.com> wrote in message
>news:tgonb3d8nclnf1j5d...@4ax.com...
>> On Thu, 9 Aug 2007 21:49:14 -0400, "Dee Dee" <deed...@shentel.net>
>> wrote:
>>
>>>>>
>>>> I'm from Hawaii too and here is the best and easiest recipe for Kalua
>>>> Pork. BEST and So EASY!
>>>
>
>I can't dispute a Hawaiian, but for me a mainlander, I say it is especially
>tasteworthy.
>" .. JUST has some sort of KAUAI CLAY in it"???
>Yes, that's the reason it IS different.
>
>That's like saying all coffee is the same, Kona is JUST from Hawaii. Phew!
>
>Dee Dee
>
When you have to substitute Hawaiian salt in the recipe I gave-- the
1.5 tablespoons of salt in the 6 pound pork with the 1 tablespoon
liquid smoke, the salt is not especially taste worthy. It adds to the
over all flavor of the meat but it is not the singular most important
thing.
I was trying to make it easier for you on the mainland. I've made this
Kalua Pork and it is excellent. It doesn't need a lot of fussing.
It is the long, slow cooking with bare moisture ( think banana and
taro leaves) which is similar to the underground oven "imu, That's
what Hawaiians have used since time immemorial to make real Kalua
pig. Slow, long cooking.
be...@smithfarms.com
>On Fri, 10 Aug 2007 09:36:29 -0400, "Dee Dee" <deed...@shentel.net>
>wrote:
>When you have to substitute Hawaiian salt in the recipe I gave-- the
>1.5 tablespoons of salt in the 6 pound pork with the 1 tablespoon
>liquid smoke, the salt is not especially taste worthy. It adds to the
>over all flavor of the meat but it is not the singular most important
>thing.
>
>I was trying to make it easier for you on the mainland. I've made this
>Kalua Pork and it is excellent. It doesn't need a lot of fussing.
>
>It is the long, slow cooking with bare moisture ( think banana and
>taro leaves) which is similar to the underground oven "imu, That's
>what Hawaiians have used since time immemorial to make real Kalua
>pig. Slow, long cooking.
Oops not right to post to my own post, but to be factually
correct,Hawaiians use banana and ti leaves, not taro. Then to finish
the picture for you, they lay the pig in the ti leaves, put hot rocks
in it,sprinkle some salt, cover over with more ti leaves then banana
leaves and then mound piles of dirt on the whole thing. It is an
underground oven in which from the night before all this, a fire has
been burning to make the bottom layer of rocks hot. That's an imu.
These days when some one does an imu, they even imu turkeys and
chickens and all is so delicious.
And that crock pot recipe for Kalua Pork is practically as tasty and
FAR easier.
KW
Thanks Kili, beans, koko, et al.
The Kahlua Pig was a big hit! I sorta combined elements of the two different
approaches by using beans cooking method (crockpot ~20 hours because I had
too much going on today and was on the other side of town for most of the
day, so the set and forget crockpot won out ) and Kili's recipe, (Sea Salt
rub, chicken stock, water and 1/3 cup of Liquid Smoke.) Turned out mighty
tasty and to answer several folks that questioned the qty of LS, it was not
overwhelming at 1/3 cup along with the water and chicken stock.....had I
used beans method with little to no added liquids, then 1/3 cup would have
probably been too much.
Thanks again everyone!
KW
kilikini
Glad it worked out for you! I'm happy. :~)
kili