Hawaiian Luau
*Kalua Pig
*Hawaiian Macaroni Salad
These two dishes go great together as one is salty and the other is just a little sweet.
Best of all - both can be made a head of time.
Kalua Pig
Ingredients:
- 4-5 pound pork butt (or shoulder)
- 2-3 tablespoons Hawaiian salt (may substitute kosher salt)
- 2-3 tablespoons Mesquite liquid smoke ( I use Stubbs)
- 1 banana leaf ( may substitute 4-5 whole, unpeeled bananas)
- Aluminum foil
*Banana leaves and Hawaiian salt can be found at Asian food stores.
Preparation:
Trim some but not all of the excess fat. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke. Wrap the roast with banana leaves or in the absence of same, place whole bananas on top of meat .
Wrap securely in heavy duty aluminum foil.
Roast in a 325 degree oven for about 45 minutes per pound. Roast fat side up. you will want the internal temp to be 195-200 so the meat is falling apart.
When meat is done, remove banana leaves (or bananas), let cool and shred pork. Reserve the liquid, let cool, remove fat and use to add additional juice to flavor or moisten the meat if needed. Reheats well the next day in a crock pot.
When meat is done, remove banana leaves (or bananas), let cool and shred pork. Reserve the liquid, let cool, remove fat and use to add additional juice to flavor or moisten the meat if needed. Reheats well the next day in a crock pot.
Hawaiian Macaroni Salad
Ingredients
2 cups whole milk
2 cups mayonnaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
Note: Low-fat milk or mayonnaise will make the dressing too thin.
Serves 8-10
1. Make Dressing. Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.
2. Cook Pasta. Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.
3. Make Salad. Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1 cup of mayonnaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days. Serve.
Ingredients
2 cups whole milk
2 cups mayonnaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
Note: Low-fat milk or mayonnaise will make the dressing too thin.
Serves 8-10
1. Make Dressing. Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.
2. Cook Pasta. Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.
3. Make Salad. Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1 cup of mayonnaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days. Serve.
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