Cooking Class Recipes: Hawaiian Luau

1 1⁄2 lb Shrimp, Raw, peeled, deveined, tail-on, Medium(16/20)
12 cloves garlic (minced)
2 Tbsp Butter
2 Tbsp Soy sauce
1 Tbsp Fish sauce
1 t Cayenne pepper
1 t Salt
1 t Black Pepper
3/4 cup Flour

Pat shrimp dry with paper towels.
Combine flour, salt, black pepper and cayenne in large stainless steel bowl.
Add shrimp to bowl and toss to coat until completely covered.

Heat butter in sauté pan over medium high heat. Add Garlic and cook for 1 minute.
Place shrimp in pan in a single layer; cook for 3 minutes. Turn shrimp over and cook for an additional 3 minutes.

Deglaze pan with soy and fish sauce

YIELD: 4 SERVINGS

4-5 lb Pork butt roast
2 1⁄2 lb Coarse sea salt
2 Tbsp Liquid smoke
Banana leaves or 4 whole bananas METHOD:

Preheat oven to 350 degrees.
Trim excess fat off outside of roast. Make 3-4 long shallow cuts to top of pork Rub pork with salt and liquid smoke.
Wrap in banana leaves or place in baking dish and top with bananas.
Cover tightly with aluminum foil and roast for 45 minutes per pound.
(As an alternative you can prepare in a slow cooker by adding pork to slow cooker pour in 1 cup of water place bananas on top of pork, cover and cook on low for 8-10 hours) Shred pork and serve with favorite sides.

Yield: 8-10 servings

1 cup Pineapple, finely diced
½ cup Red pepper, finely diced
½ cup Green Pepper, finely diced
¼ cup Red onion, diced
2 Tbsp Fresh cilantro, chopped
1 Tsp lime zest
3 Tbsp Lime juice
1 Tsp Salt , 1 t black pepper

Dice pineapple, peppers and onion.  Add chopped cilantro, lime zest, lime juice, salt and pepper.

Chill. Allow salsa to marinate for a minimum of 30 minutes.

1 lb Sushi grade Tuna (cut into 1 inch cubes)
1 cup Cucumber (thinly sliced & halved)
1⁄4 cup Scallions (sliced)
2 Tbsp Soy sauce
2 Tbsp Sesame seeds
1 Lime (zested and juiced)
2 Tbsp Sesame oil
1 Tbsp Rice Vinegar
1 Tsp Sea salt
1 Tbsp Hot Chili Sauce (optional)
1 head Boston lettuce

Cut cucumber, scallions and tuna.
Whisk together all other ingredients.
Toss all ingredients together,
Chill and allow tuna to marinate for 30 minutes to an hour.
Serve in lettuce leaves.

Yield: 4-6 Servings

3 cups Rice (any medium grain variety will work Jasmine is traditional)
6 cups Water
1T Salt
4t Vegetable oil
2 cans Spam (24oz) Cubed
8 oz Chinese sausage (you can substitute any type of sausage) or 1 lb bacon diced
6 eggs (beaten)
¼ cup Vegetable oil
4 cups Pineapple chunks (or 1 16 oz can)
2 cups Peas or Edamame
1 cup Green onion
6 Tbsp oyster sauce
1/2 cup Soy sauce
4 cloves Garlic (grated)
2 Tbsp Ginger root (grated)
Salt and pepper to taste

Bring water and 1 Tbsp salt to boil in a medium saucepan. Add rice to water and reduce heat to medium-low. Cover and cook for 20-25 minutes until water is fully absorbed.

Meanwhile, add 2 tsp of oil to Sauté pan or Wok. Brown sausage (do not add oil if substituting bacon) Add cubed spam to pan and cook until browned, remove sausage and spam and reserve for later.
Drain excess fat from pan. Add vegetable oil and heat pan over medium high. Add garlic and gingerroot. Cook for a minute, then add eggs to pan and scramble. Add peas or edamame, pineapple and rice to pan, cook for 3 to 5 minutes until rice is lightly browned.

Return sausage and spam to pan. Add Soy sauce, oyster sauce and Green onion. Toss to incorporate evenly.

Yield: 16 Servings

1 3/4c + 2 Tbsp Cornstarch
3 ¾ Cups Water
7 ½ cups Coconut milk
2 ½ cups sugar
2 ½ cups Pineapple, finely diced
1 cup Toasted & shredded coconut
3 Tsp Sea salt

Whisk together cornstarch and water.
In a medium saucepan, over medium high hea,t bring coconut milk and sugar to a boil.
Whisk in cornstarch mixture and boil for 2 minutes.
Reduce heat to low and cook for about 8 minutes, until thickened and the consistency of yogurt.
Stir in pineapple.
Line a full hotel pan with parchment paper.
Pour mixture into pan and chill for 30 minutes or more.
Garnish with toasted coconut and salt.
Cut into squares and serve.

Yield: 16 Servings