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.


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.

 


Summer Barbecue Recipes
Hawaiian Luau Appetizer Recipes

Featured Hawaiian Cookbook:

Sam Choy's Island Flavors

Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking.Fish or seafood stars in many dishes. Choy's marinades are generally a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, often a salsa or chutney, is usually a toss-together of chopped fresh fruits and vegetables that can be made ahead of time. A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. If you can chop, stir-fry, and grill, Sam Choy's Island Cooking provides a fast, fun taste trip to the tropics. Don't miss the desserts and exotic drinks, like Lava Flow and Kona MacFreeze.

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.

LauLau

Taro is a well-known Hawaiian food staple, so much so, that its name, lu'au (taro tops), now is used refer to the traditional Hawaiian feast as a whole. Whether referring to appetizers or sides, Hawaiians call these dishes "pupus ". A favorite pupu for luaus is the lau lau, which is traditionally pork or fish wrapped in leaves (lau) and then steamed. Fragrant ti , pandanus , taro and banana leaves are the kinds of leaves commonly used in Hawaii to wrap meats and seafoods, and you might want to consider using those same kinds of leaves to decorate your pupu platter, regardless of what appetizers you are serving.


Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.

Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped.

Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string.

Repeat with the other five parts of pork and fish until you have six laulaus.

Steam 3-4 hours, making sure to add more water when needed.

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


1 1/4 lb pork butt, cut into large chunks
2 tablespoons Hawaiian or kosher salt
1 lb salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note)
1 lb lu'au or fresh spinach leaves
12 ti leaves (use corn husks or banana leaves if you can't get ti leaves)

Note: To make your own salted fish, rub 2 tbsp Hawaiian or kosher salt over 1 lb of fish fillets and let stand for 1 hour before using (no need to soak it in cold water afterwards).

Makes 6 servings


Pineapple Serving Bowl


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!