Raffia 8' Umbrella Cover
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
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.
Hawaiian Luau Recipes
Featured Hawaiian Cookbook:
Choy's Island Flavors
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.
Recipes | More
Hawaiian Luau Recipes
Party & Barbecue Planning Guide
Luau Party Planning Guide
Portuguese have given Hawai`i many traditions. In music,
they contributed the ukulele and slack-key guitar, and
in the arena of Hawaiian food, they donated doughy,
sugar donut malasadas and a bread that was an Easter
favorite, Pao Doce or Maca Sovada, better known in English,
sweet bread, and to many, simply sweet Hawaiian bread.
Eggs, butter and milk gave this wonderful, special-occasion
sweet bread its status at the center of Portuguese
holiday tables, but this bread is great for
snacking, and similar to challah bread, makes incredible
Preheat electric oven to 325 degrees F and grease four
9 X 5 X 3-inch loaf pans.
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and
ginger. Cover; let rise until doubled.
Scald milk; add salt
and cool to lukewarm.
In small bowl of electric
mixer, beat eggs; gradually beat in the 1 3/4 cups sugar.
Stir into yeast mixture.
Add butter and mix
well. Stir in 2 cups of the flour, then milk. Add 2 more
cups of the flour; beat 5 minutes. Stir in enough remaining
flour to make a stiff dough.
Place dough on lightly
floured board and knead in remaining flour until dough is
smooth and elastic, about 8 to 10 minutes. Place in greased
bowl, turning in grease top. Cover; let rise until doubled.
On a lightly floured
board, divide dough into fourths. Shape each fourth into
a loaf; place in prepared pans. Cover; let rise until doubled.
Bake for 45 minutes
or until done.
Luau Party Supplies
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.
pkg active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes
1/8 teaspoon ginger
1/2 cup milk
2 teaspoons salt
1 3/4 cups sugar
1/2 c. butter or margarine, melted
8 to 10 cups flour
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.
Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen
a classically trained chef, Roy combines fresh, Hawaiian-grown
ingredients with French cooking techniques to produce a
mouthwatering collection of recipes with eastern and western
influences. Recipes such as Crab and Taro Cakes with Béarnaise
Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry
Sauce, and Crab with Vanilla Sauce pack an unexpected punch
in every delicious bite, bringing out the flavors of ingredients
in ways that only Roy can.