"kilikini" > wrote in message
...
> KW wrote:
> > 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.
> >
> >
>
http://www.foodnetwork.com/food/reci...6_25986,00.htm
> l
> >
> >
> > Thanks,
> > Keith
> >
> > ps. can you repost the Kahlua Pig recipe? I seemed to have misplaced
> > it <Grrr>
>
> 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
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 :-)