Potluck Luau Conundrum

Discussion in 'Food & Cooking' started by kaneohegirlinaz, Sep 19, 2011.

  1. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    We just came back from the pool and in our mailbox is an invitation to an “Aloha Moonrise Celebration” here in our community.  It’s a potluck sort, it reads: please bring pupus (appetizers), luau entrée or dessert… 

    My husband says, “Yeah, let’s go!  You can make something and blow them out of the water”.  WHAT?? 

    First he wants me to make sushi…

    I was thinking I should make something simple that everyone would like. 

    I would appreciate everyone’s input on this one. 
     
  2. pohaku

    pohaku

    Messages:
    273
    Likes Received:
    21
    Exp:
    Home Cook
    Leaving aside anything with Spam (although I did do Spam Musubi once for a potluck/trout festival populated by the chefs and kitchen staffs of many of the better Twin Cities restaurants - cut bite size and they went over well), there are the obvious modern luau dishes:

    Lomi Salmon if you can get salt salmon or have adequate time to make some

    Chicken Long Rice

    Haupia or Butter Mochi

    Lilikoi Bars if you have access to Lilikoi juice or puree

    Oven style Kalua Pig (although I assume someone is already doing pig?)

    Oven Style Kalua Turkey

    Macaroni Salad (da kine)

    Poke if you want to splurge (your choice of fish)

    Opihi might be a bit hard to come by

    You can also do any of the usual Island picnic foods:

    Sweet Sour Spare Ribs

    Shoyu Chicken

    Mochiko Chicken

    Chinese Chicken Salad

    Spring Rolls

    Curry Beef Stew

    Thai Curry

    Chinese Noodles or Cake Noodles

    Coconut Shrimp

    Yakitori or Teriyaki sticks (or Satay)

    Hmmm, all this is making me ono for kaukau.

    Got any notion of how elaborate you want to do this?
     
  3. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    Not too fancy for these folks... mostly mid-west people ... I don't want to put out too much effort and then have no one eat it, you know?

    Opihi... oh my brother ... :drooling:  I don't think that I could find that here... as the the spam musubi, that's I was thinking, but Hubby nicks that one ... he was thinking cucumber maki sushi ... I was thinking Kalua Pig, easy... but I don't know if someone else is making that one...
     
  4. pohaku

    pohaku

    Messages:
    273
    Likes Received:
    21
    Exp:
    Home Cook
    Chicken long rice is easy and a trifle exotic for mainland tastes - but not too weird.  You can get all the ingredients fairly easy on the mainland.  You just need to provide some bowls when you serve.
     
  5. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
  6. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    uuu .. does that sound good tin, kalua pig lumpia!!

    pohaku, hubby no like the long rice... but butter mochi oh my gravy all over please!!  I had a recipe for that but I'm not sure I have it any more, Yum!!

    the I like the shoyu (aloha brand, natch) chicken or garlic mochiko chicken, oh yeah baby!!

    I don't think that I would waste my KALA ($$$) on poke... (please my photo gallery pics of mussel and tako poke as well as my guava chicken with fried rice it was made with portuguese sausage)

    funny, for dinner tonight I just finished prepping Char Siu fried rice, roast pork and Kailan...

    LET'S GRIN" BRAH!!
     
  7. chefbillyb

    chefbillyb

    Messages:
    2,092
    Likes Received:
    429
    Exp:
    Professional Chef
    Hey Island Girl, this is like a Carpenter asking how to hammer a nail, " What you for got how cook Local food" Bring the Big Kahuna with you, make Kalua Pig, Kings makes slider rolls. Kalua Pig Sliders, it's Ono.............Aloha................ChefBillyB
     
  8. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    Kgirl.... I pinched your guava chicken recipe a while back.... pretty good stuff....did with veggie fried rice, served as a special and sold out!... that would be something good to bring that is inexpensive, easy to prepare and not too "exotic" for all those mid western pallets.
     
  9. pohaku

    pohaku

    Messages:
    273
    Likes Received:
    21
    Exp:
    Home Cook
    Here's the recipe I use for Butter Mochi.  Lots of variations of course.

    Butter Mochi

    1 pound mochiko

    5 eggs

    2 1/2 cups sugar

    2 tsp baking powder

    4 oz butter (melted)

    1 tsp vanilla

    2 13.5 oz cans coconut milk

    1/2 cup macaroon coconut

    Mix dry ingredients in one bowl and mix wet ingredients in another.   Combine and pour into 9 x 13 pan.  Bake at 350* for 1 1/2 - 1 3/4 hours.
     
    kaneohegirlinaz likes this.
  10. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    oh my, you guys make me laugh...

    ChefBillyB, yuummmmm, kalua slider, now that's a great idea... i no fo'get...

    chefbuba, I'm totally flattered!!  Hope your guests enjoyed. 

    Funny, on that note, I made the guava chicken for our niece not so long ago and the first thing she asked was, "Auntie, what kinda guava did you use?"  I found the good stuff-Hawaiian Sun brand vs. Goya and it made all the difference.  My husband also brought up making that recipe using chicken on the bone, who knew he was a foodie? 

    pohaku, my brother, tanks, eh?  That's so ONO!! 

    If anyone is reading this thread and has never had Butter Mochi, try it, it is so delicious and most mega-marts carry rice flour aka mochiko

    (btw is that powdered sugar or granulated? I so forget how to make this)

    I've been away from home WAY too long!!
     
  11. pohaku

    pohaku

    Messages:
    273
    Likes Received:
    21
    Exp:
    Home Cook
    Granulated sugar.

    And a clarification for anyone trying this recipe, Mochiko is a commonly available brand of glutinous rice flour, sometimes referred to as "sweet rice flour."  Not the same as "rice flour."  Many supermarkets and most Asian markets will carry it.  Comes in 1 pound boxes.
     
    Last edited: Sep 20, 2011
  12. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    hummm.. okay then, so maybe that's why my garlic mochiko chicken does have "the taste" I used the red star brand vs the blue star brand? 
     
  13. pohaku

    pohaku

    Messages:
    273
    Likes Received:
    21
    Exp:
    Home Cook
    Could be.  I usually use Koda Farms blue star.   Regular rice flour is definitely different than glutinous rice flour.
     
  14. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    okay, got it!!  that's what I bought this last time, Koda Farms blue star.  

    My husband is still stuck on cucumber maki sushi...

    now if I did that, don't I need to be making those the day of the party and not put in the 'frig?

    back home, I never had to make any of this stuff, you went to the okazu ya or where ever and just ordered a party tray...

    I watched a couple of you tubes on maki sushi, but I'm too confident on my rolling skills, I'll just have to pratice I guess  
     
  15. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    Bone in, skin on thighs.... the only way to go!
     
  16. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    heh, chefbuba, you didn't tell me about your guava chicken ... how did your guest recieve it?  did you get any feed back from them? 
     
    Last edited: Sep 20, 2011
  17. chefbillyb

    chefbillyb

    Messages:
    2,092
    Likes Received:
    429
    Exp:
    Professional Chef
    How come I can't find the Guava Recipe ????????????
     
  18. pohaku

    pohaku

    Messages:
    273
    Likes Received:
    21
    Exp:
    Home Cook
    Yeah, unfortunately you do need to make sushi and musubi the same day you want to serve or the rice gets hard.  Butter mochi would be easiest and requires no refrigeration or later heating.  Shoyu chicken or chicken adobo could be made in advance and reheated without suffering too much.  Of course you could always make something stranger for a desert like Gao, but that is probably pushing it for your nice mainland crowd (although even my Midwestern  Norwegian/Swedish wife likes Gao).
     
  19. pohaku

    pohaku

    Messages:
    273
    Likes Received:
    21
    Exp:
    Home Cook
    This is Kaneohegirlinaz's recipe.  BTW, Kaneohegirl, can you heat and strain this marinade as a sauce for rice or is it too sweet?  That's what I often do for teri type marinades.  You can add a bit of cornstarch for body if you like.
     

    Guava Chicken

    5 lbs Chicken (we use boneless-skinless thighs)

    Marinade:

    ¼ tsp Five Spice

    ½ C Ketchup

    ½ C Soy Sauce (we use low sodium Aloha Brand Shoyu, THE BEST)

    ½ C lightly packed Brown Sugar (dark or light, whatever you have)

    ½ C Oyster Sauce

    1 large Garlic Clove, crushed

    1 12 oz can frozen concentrated Guava Nectar

    Defrost the guava concentrate.  Combine ingredients for the marinade until all of the sugar is dissolved. 

    Place chicken into a gallon sized zip top storage bag (or just a large bowl will do as well)and pour over the marinade. 

    Refrigerate for a minimum of 8 hours, the longer the better, turning occasionally. 

    Grill, bake, broil, use the cooking technique you prefer.   

    We grill and dip the chicken into the marinade, once, as it’s turned.

    This recipe always tastes better at the beach braddah!! in our humble opinion.
     
    Last edited: Sep 21, 2011
  20. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    331
    Exp:
    I Just Like Food
    Yeah, that may be too much work to invest in these people.  I think that the Gao would push the envelope too much for these "meat and potato" mainland folks, but Pork Adobo maybe, I need to think about that one for awhile.

    As for the marinade of the guava chicken as a sauce, yeah, maybe too sweet but it never hurts to try at least one time, yeah?  I like to use brown sugar vs granulated for a better crust, better, what's the word I want?  caramelazation, you know that word is not in my WORD dictionary?   
     
    Last edited: Sep 21, 2011