Quinoa and Black Beans Recipe

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Prep: 15m | Cook: 35m | Ready In: 50m

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Cooking process:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

For more recipes visit here@ Hawaiian Vegetarian Recipes

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Wonderful Fried Fish Tacos Recipes

Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet.

Prep: 30m | Cook: 15m | Ready In: 45m

Ingredients:

• 1 cup dark beer
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 pounds cod fillets, cubed
• 1 quart vegetable oil for frying
• 20 (6 inch) corn tortillas
• 5 cups shredded cabbage
• 1 cup mayonnaise
• 1/4 cup salsa
• 1 lime, cut into wedges

Directions:

• In a shallow bowl, whisk together beer, flour, and salt.
• Rinse fish, and pat dry. Cut into 10 equal pieces.
• In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
• Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa.

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Mom’s Italian Beef Barley Soup Recipes

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Prep: 10m | Cook: 5h | Ready In: 5h 10m

Ingredients:

• 2 pounds cubed beef chuck roast
• 5 cups water
• 4 cubes beef bouillon, crumbled
• 1/2 onion, chopped
• 1(8 ounce) can tomato sauce
• 3/4 cup uncooked pearl barley
• salt and pepper to taste

Directions:
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
Cover, and cook on Low for 5 hours.

For more Hawaiian Recipes visit here@ Hawaiian Slow Cooker Beef Recipes

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Create an Exquisite Platter of Hawaiian Appetizers with 4 Winning Tropical Recipes

Rich aroma, colourful spices and truly rustic serving combos- that’s how simple it is to actually relish an hawaiian appetizers recipes. With oodles of traditional culinary secrets and contemporary styles, we bring you 10 never-miss party recipes that make up for a formidable appetiser menu.

1.  Hawaiian Tropical Bruschetta:

Bruschetta is a popular Italian starter that has gripped Hawaiian cuisine with an enticing appeal. Tropical Hawaiian bruschetta is prepared using Kalua pig meat and rubbed with garlic and olive oil, and Hawaiian sea salt. A refreshing deviation from its Italian source, this tropical antipasto is topped with fruits and jellies to taste sweeter than it usually is.

There are more than 10 different varieties of Hawaiian bruschetta prepared by using fruits and meat. The vegan version has a caramelised topping made of pineapple extracts, maple syrup and mango pulps.

The key ingredients of the tropical bruschetta are:

• Oils and vinegar
• Apple cider vinegar
• Kiwi fruits, Lime, pineapple, passion fruit, Cajun
• Tomato and basil
• Coconut gratings
• Nuts and seeds
• Sweetened bread, garlic loaf or baguette

How to serve:

Use ripe tomatoes for a syrupy appeal, fired with a fruity and spicy flavour.

2.  Caramelised Hawaiian Kielbasa:

Well, not exactly a fast food starter, the Hawaiian kielbasa is a slow cooking recipe. It has all the goodness of an exotic tropical platter like sugary apple slices, glazed pineapple and a rich topping of caramelised brown sugar. 

Key ingredients:

• Kielbasa – 2lbs.
• Fresh pineapples
• Barbecue sauce
• Brown sugar
• Grounded ginger
• Onion and garlic paste

How to serve:

After 5-6 hours of slow cooking in an earthen pot, beef kielbasa can be served with fusilli pasta or baked garlic buns.

3.  Shrimp Bites in Coconut Lagoon:

Nibble your way to the savouring places in your mouth. A firm bite that melts in your mouth, shrimp bites feature among the most preferred beach shack appetisers and adventure sports snacks. A remarkable sea food, the recipe has an Asiatic appeal with its abundant chilli and garlic flavour. What makes it truly enticing is the way fruits and nuts are used in this preparation. 

A finger food loaded with mayo, pineapple chunks, orange marmalade and fresh parsley. Add mozzarella/QuesoFresco/ Ricotta cheese and avocadoes over the roasted shrimps for a magical taste.

How to serve:

Shrimp bites in Coconut lagoon tastes wonderful when served with crunchy tortillas chips and asparagus bread for a barbecue picnic.

4.  Ham and Pineapple Kebabs:

A salty and-sugary delight, these kebabs are perfect skewer recipes that comes together in a matter of minutes. An alternating cube of ham and pineapples are drizzled with caramelised coconut milk and savoury sauce. Easy and very delicious appetiser, this “Hawaiian” stuff is decked with sweet bell pepper and barbecue sauce. Juiced to the core, these ham and pineapple kebabs are rubbed with appetising grated ginger, cored to the bamboo sticks. 

How to serve:

Glazed ham and pineapple kebabs are relished cold after brushing with barbecue sauce before grilling till brown for about 10-15 minutes.

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Rigatoni w/Portuguese Sausage

A simple local-style pasta with Portuguese sausage and a creamy tomato sauce.  You can have a nice dinner in 30 minutes!

Prep Time: 10 | Cook Time: 25 | Ready In: 35

Ingredients:

• 2 tablespons butter
• 1 tablespoon olive oil
• ½ onion, liquified in blender
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon hot pepper flakes
• 1 lb Portuguese sausage, sliced
• 1 28 ounce can plum tomatoes, drained
• ¼ cuptomato paste
• ¼ cup heavy whipping cream
• 12 ounces rigatoni
• fresh grated parmesan cheese for garnish (optional)
• fresh basil, garnish (optional)

Cooking Process:

In a large saucepan, melt butter over medium heat. Add olive oil and sauté onion and garlic for 2 min. Stir in oregano, basil, salt and hot pepper flakes and cook for 1 min. Add Portuguese sausage; cook, stirring, for about 5 min or until cooked through. Blot excess fat using paper towel.  Break tomatoes up with hands and add to pan. Stir in tomato paste and cream. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally for 15 min.

Bring a large pot of salted water to the boil. Add pasta; cook according to package directions. Drain well; return to pot. Pour in the sauce, stirring until pasta is well coated. Garnish with Parmesan cheese and fresh basil optional.

For more hawaiian Recipes visit here@ Hawaiian Pork Recipes

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Grilled Fish Steaks Recipes

Ingredients:

• 1 clove garlic, minced
• 6 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 2 (6 ounce) fillets halibut

Cooking Process:

Prep: 10m | Cook: 10m | Ready In: 1h 30m

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

 Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

For more delicious recipes visit here@ Hawaiian Seafood Recipes

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Teriyaki Takuan Spam Musubi Recipe

This teriyaki takuan spam musubi was created by Chef Adam Tabura of Aloha Plate who served as spam musubi ambassadors for Hormel. This spam musubi recipe is one of 12 creations made as part of this partnership with Hormel.

Ingredients:

Teriyaki Takuan Spam Musubi

• 1 12-ounce can SPAM® Teriyaki, cut lengthwise into 8 slices
• 4.5 oz white steamed rice, cooked ahead of time
• 4 sheets Japanese nori, cut in half
• 1 oz olive oil
• 1 Tbsp fresh ginger root juice
• 1/4 cup Yamasa soy
• 1/4 cup water
• 2 Tbsp brown cane sugar
• 1 oz green onion whites, cut in half lengthwise
• Takuan (pickled daikon), pre-bought

Cooking Process:

• To make this teriyaki takuan spam musubi, Cook SPAM® Teriyaki until there is a nice sear on both sides. Remove from pan and add soy, water, ginger juice, sugar and green onion to pan and heat to a simmer. Then add SPAM® Teriyaki back into pan simmering in sauce for 3-4 minutes.
• Remove and place on rice and wrap with Nori. Add chopped Takuan (pickled daikon). Serve spam musubi warm.

how to serve:

Serve this teriyaki takuan spam musubi with a side of teriyaki sauce or a creamy wasabi sauce.

Nutritional Information:

No nutritional data available for teriyaki takuan spam musubi.

Check More recipres visit here@ Hwaiian Rice Recipes

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Grilled Salmon Recipe

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!”

Ingredients:

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Cooking Process:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

More checkout here for Hawaiian Fish Recipes & Seafoods

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Oven Kalua-Style Ham

My first memory of having this dish was after a school fundraiser. The ham had been prepared old-fashioned styled, in am imu (underground oven). Since then, I have been served and have prepared this dish many many times.

The saltiness and the richness of the ham come through when prepared this way, low and slow. Great to serve with sliced potato o sweet bread rolls.

Ingredients:

• 8-10 lb. ham, skin trimmed
• 10-12 large ti leaves, washed, stems removed
• aluminum foil, as needed

Cooking Process:

Preheat oven to 250 degrees. Line large baking/roasting pan with sheets of aluminum foil long enough to wrap ham with. Place half of ti leaves on foil, lining bottom on pan completely. Place ham on ti leaves. Top cover ham with remaining ti leaves. Bring ends of foil up around ham; seal foil tightly around ham. Bake 8 hours Optional to cook in a slow cooker: Use small enough ham to fit in crock pot. Layer “well oiled” ti leaves in bottom and around sides of crock pot. Place ham with ¼ cup of water in crock pot. Start on "high" for 5 hours; reduce to "low" and cook for about 3 hours, or until ham easily shreds.

how to serve:

For service: Shred ham with 2 forks. Serve with potato rolls or sweetbread rolls. Serves 10-12.

For more Kalua Pig Recipes Visit here@ Hawaiian Kalua Pig Recipes

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Top 5 Popular fish recipes in Hawaii

In Hawaiian food course, fishes make a great item. They are abundantly available all over the island, and are so easy to cook. Moreover, there are more than 1000 fish varieties that Hawaiians relish to have on their food platter.

So unique is the Hawaiian style of fish cooking, that we just could not hold our top 4 Hawaiian fish recipes for any event.

1.  Lomi Lomi/ Salmon salad:

A popular side dish in Hawaii, Lomi Lomi is essentially a cold served Salmon fish in tomato salad. It carries the Mediterranean essence owing to the presence of a lot of fresh European colonial ingredients like onions, Brussels sprouts, peas and onions. Salted salmon fillets are mixed with finely chopped tomatoes and green onions. Hawaiian onions are used whenever available. Lomi Lomi derives its name from the marinating technique that resembles message. The fish juice and tomatoes mix to give a rather invigorating aroma. 

How to serve:

It complements traditional Hawaiian dishes like ahi tuna, kalua pig, poi and other ethnic items.

2.  Grilled Mahi mahi:

Hawaiian population loves this common dolphin fish. Also called Dorado, mahi mahi is served like a sushi, but its true taste is revealed when it is marinated in coconut milk, tamarind sauce and chilli sauce. Grilled till it looks smoked from the outside, Mahi Mahi is a popular barbeque item, often beating the best of beefs and pork grilled items. 

How to serve:

Grilled Mahi mahi is swerved as a starter, and trails a series of stick chops platters. Fillets of mahi mahi are separated by exotic fruits and local vegetable slices, placed neatly on stick, and coated by caramelised brown sugar, and sprinkled black pepper, cayenne pepper and mayonnaise.

3.  Crimson jobfish patties:
Locally known as Hawaiian pink snapper, this colourful item is very popular as a party recipe. It is often cut into thin slices, and rolled inwards after filling it with ginger garlic paste, capsicum slices, diced tomatoes and fresh goat cheese.  The patties also contain finely grated shrimp meat and tomato juice.

How to serve:

Neatly rolled into flower shaped patties, this item is served along with coriander sauce, red chillies sauce and crab soup.

4.  Tempura:

An iconic Japanese dish, Hawaiian Tempura is an amazing mix of ethnic taste and aroma. It is a healthy blend of seafood, consisting of sea weed algae and fishes. Deep fried till it gains a crispy texture, Tempura batter is made of soft corn flake, eggs, starch, and spices. Thin slices of vegetables and seeds are added over the batter, and then deep fried in hot oil. 

Hawaiians prefer to use Canola oil for frying purpose, and that is what gives Hawaiian Tempura its flavour. Common ingredients used in Tempura are shellfish, bass, crabs, Hawaiian snapper, Dorado, blanched squid, salmon, watercress, algae, bell pepper and eggplant.

How to serve:

Crispy Tempura fritters and chips are served with noodles, steamed rice and tempura soup.

Enjoy the cold fish varieties, molluscs, crabs, shrimps and squids served as raw delicacies, while steamed, roasted and even pot-cooked under earth recipes are equally delicious.

For more delicious hawaiian recipes visit here@  Hawaiian Fish Recipes & Seafoods

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Top 6 Hawaiian Ingredients: A Culinary Delight that Can’t Go Wrong

What could be more alluring than munching crispy crab meat and relishing glass full of coconut coolers along the shoreline of Hawaii!!! But, Hawaiian style of cooking is more than fishes, shells and exotic delicacies. It is also about each ingredient used in the recipes which exude a character of its own and still remains oblivious to the world.

Here are 6 ingredients used in the Hawaiian recipes that many chefs from world over just love experimenting with.

1.  Ohi'a 'ai:
For the world, it is the fiery red Hawaii Mountain Apples that feature in exotically flavoured ice-creams, pastries and yes, shaved ice toppings. Native to South East Asian countries, this stirring fruit was introduced in the Caribbean first and then passed to the legacy of Hawaiian kitchens much later.

Hawaiian recipes like rose pickles, Hawaiian delights, and poi use it sparingly to create a mix of sweet and tangy taste.

2.  Kukui nuts:

Also called candlenut, kukui is a very important ingredient in the Hawaiian style of cooking.  Roasted Kukui Nuts are mixed with salts and consumed as snacks with drinks like ale and rum. It is not to be consumed raw, as some varieties are ranked poisonous.

In Hawaii, the tree is respected and worshipped. From leaves to its bark and leaves, every part is used in Hawaiian livelihood. Fishing nets, boats, umbrellas and even funeral pyre are made out of this tree that produces bitter sweet Kukui Nuts.

3.  Limu seaweeds:

A kind of algae, used exclusively in Hawaiian cuisines, there are more than 50 different varieties of Limu. It has a refreshing taste which often turns bland soups into delicious potions. It is added to taro stew, sweet potato broth and bread fruit.

Along with Kukui nuts, Limu is added to produce one of the most fantasised seasonings associated with Polynesian cooking styles. The seasoning- Inamona, is a mixture of Limu and Kukui and is used in almost every known Hawaiian preservative as a food additive or a condiment.

4.  Purple yam:
Used extensively in preparing ice-creams and pickles, this colourful vegetable is a startling addition to the colourful food culture of Hawaii. Hawaiian desserts recipes use a lot of purple yam flavours in rolls, tarts, ice creams, cakes and pastries. Even chocolates are decked with shreds of dried purple yam and Kakui nuts.

5.  Jabong:
Also known as Pomelo, Jabong is a popular fruit dessert ingredient in Hawaii. Similar to apple from the outside, it tastes like a citrus fruit. Eaten raw as well as sprinkled in salads, Hawaiian chefs prefer adding the fruit as a seasoning it its dried form.

Marmalade and purees of pomelo are stacked along with other herbs and added to crab syrup, shrimp soups and often cooked with tamarind juice.

6.  Squid pickle:

Made from the extracts of the Hawaiian bobtail squid, seasoned dried meat is a relatively unknown ingredient to most parts of the world. Used in making scolopes, squid pickle is a regular thing in Korean and Caribbean lau recipes.

Try these ingredients and give your home-made dish a zing...

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