Raffia 8' Umbrella Cover


Baja Bob's Low Carb Margarita and Pina Colada Drink Mixes

copper fire pit

What followed the invention of fire? The party. That's because once man had a warm, inviting place to gather, everyone wanted to congregate in his cave. Not much has changed today except the quality of the fire pit. This one is made of heavy-gauge solid copper by artisans in Turkey.


Retro Luau

Learn how to make a lei, do the hula, and cook a pig. Combines the best of classic tropical drink and food recipes, party ideas, and vintage illustrations straight from the shores of Polynesia. Everything from pupus to Planter’s Punch gets the royal treatment with modernized methods and ingredients to bring the flavor of the tropics to your next party. There’s even a guide to pit roasting a pig in your own backyard! Featuring more than 100 food and drink recipes, capturing the spirit of the islands has never been more fun!

 

 



Summer Barbecue Recipes
Hawaiian Luau Pork Recipes


Featured Hawaiian Cookbook:

Alan Wong's New Wave Luau:
Recipes from Honolulu's Award-Winning Chef

Chosen Best Regional Chef for the Pacific Northwest in 1996 by the James Beard Foundation, Wong is a master of multicultural cooking. Called Hawaiian Regional Cuisine, his dishes fuse local ingredients and traditions with foods and techniques from Europe, Latin America, and Asia. Taking the succulent meat from whole Kalua Pig, pit-roasted luau style, he uses it in a risotto dotted with corn and crunchy water chestnuts, then enriched with truffle butter. He also features this smoky pork in nachos built on crunchy taro chips, topped with chile-spiked guacamole. His Surf and Turf, for example, features grilled beef tenderloin and a Kona lobster tail wrapped around a scallop. They are served with a roasted potato topped with wasabi-spiked mashed potatoes. This potato sprouts leaves of tat soi, an Asian green, and spiraling antennae of fried linguini. Grilled marinated mushrooms and asparagus add to the plate, which is drizzled with a sauce combining cream, truffle butter, and soy vinaigrette. Then it is ringed with shining dots of basil oil and finished with a sprinkling of chives and diced tomato. Lest this strenuous cooking intimidate you, it is easy to make Wong's Asian Guacamole flavored with ginger and sake, Five Spice Risotto rich with shiitake mushrooms, and Asian Ratatouille, unexpectedly enhanced with oyster sauce and sesame oil. Each adds immeasurably to a meal of grilled fish or store-bought roast chicken. Anyone with an ice-cream maker must try the recipes for tropical Guava, Lychee-Ginger, and Mango Lime ice cream, and a quartet of memorably exotic, liquored sorbets.

More Hawaiian Cookbooks

BBQ Recipes | More Hawaiian Luau Recipes

Summer Party & Barbecue Planning Guide

Hawaiian Luau Party Planning Guide


ShindigZ by Stumps

Luau party supplies, luau invitations, paper goods, luau table decorations and party decorations, Luau decorating kits, Tiki torches. Excellent decorating options for anyone planning a luau wedding.

Hawaiian Roasted Pork (Kalua Pig)

Luau food wouldn't be luau food without some Hawaiian roasted pork, as the Kahlua pig is generally the centerpiece dish of a Hawaiian luau. As Kahlua pig recipes go, this one's pretty easy. This recipe can also be used to get the grilled pork to make the Kahlua Pork Spring Rolls.


Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices.

Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface.

Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure.

Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.

Caryn.com Luau Party Supplies

Find all you need for a successful tropical party with our large selection of luau decorations, scene setters, luau party music and party games, luau paper goods, hula skirts & luau costumes, silk flower leis and table accessories.

Ingredients

2 boneless pork rump roasts, about 3 pounds each
3 tablespoons Hawaiian or coarse salt
2 tablespoons ground black pepper
1/2 cup guava jam, prepared
2 tablespoons Macadamia nut oil
1 teaspoon of water, plus 1/2 cup
10 banana leaves, wet
1 stalk sugar cane, split in half lengthwise
1 tablespoon all-natural liquid smoke flavoring

Serves 10.


Pineapple Serving Bowl



Roy's Feasts from Hawaii

Yamaguchi is the chef widely acknowledged as putting Hawaii's emerging food scene on the map. He calls his cooking style "Euro-Asian," drawing on his Japanese background, classic culinary training, and restaurant experience in California. Teriyaki Duck Salad with Candied Pecans and Papaya, Ahi Tartare with Crispy Polenta... Yamaguchi is talented, and foodies will be intrigued by his exotic fare.