Kelly Boy & Leolani DeLimas Lu Pulu

Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers.  Lu pulu is made with taro or luau leaves, beef brisket and coconut milk.  This is one of my new favorite comfort dishes.

Prep Time: 15 | Cook Time: 5-8 hours in slow cooker | Ready In: 5-8 hours (slow cooker)

Ingredients:

• 4 lbs. fresh beef brisket or corned beef brisket
• 1 large sweet onion
• 2 bags luau leaf
• 2 - 12 ounce coconut milk
• 3 ti leaves

Cooking Process:

In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.

Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.

For more hawaiian recipes visit here@ Hawaiian Beef Recipes

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Slow Cooker Beef Pot Roast Recipes

The real secret here is making sure you sear the meat before the long, slow braising.

Prep: 20m | Cook: 6h 30m | Ready In: 6h 50m

Ingredients:

• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Cooking Process:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Serving Suggestion:

Serve with mashed potatoes.

Cook’s Note:

• Look for a 7-bone beef pot roast.
• Easy Cleanup.
• Try using a liner in your slow cooker for easier cleanup.

More checkout the@ Hawaiian Slow Cooker Beef Recipes

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Crockpot Kalua Pork (Pulled Pork) Recipe

The crockpot is the perfect method for making juicy, succulent kalua  pig or kalua pork.

Prep Time: 5 | Cook Time: 16-20 hours | Ready In: 16-20 hours

Ingredients:

1 (6 pound) pork butt (or shoulder) roast
1 ½ Tablespoons Hawaiian Sea Salt….(we used Kosher salt)
1 Tablespoon liquid smoke flavoring

Cooking Process:

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in slow cooker.  Cover and cook on Low for 16 to 20 hours, turning once during cooking time.  Remove meat from slow cooker and shred, adding drippings as needed to moisturize.

Find more delicious Recipes@ Crockpot Kalua Pork Recipes

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Spicy Garlic Lime Chicken Recipe

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Ingredients:

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Cooking Process:
Prep: 5m | Cook: 20m | Ready In: 25m

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Tip:

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

For more Chicken Recipes visit here@ Hawaiian Chicken Recipes

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Hawaiian Slow Cooker Mediterranean Stew Recipe

A nice hearty stew that is wicked easy.

Ingredients

• 1 butternut squash - peeled, seeded, and cubed
• 2 cups cubed eggplant, with peel
• 2 cups cubed zucchini
• 1 (10 ounce) package frozen okra, thawed
• 1 (8 ounce) can tomato sauce
• 1 cup chopped onion
• 1 ripe tomato, chopped
• 1 carrot, sliced thin
• 1/2 cup vegetable broth
• 1/3 cup raisins
• 1 clove garlic, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika

Cooking Process:

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

• In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
• Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

For more delicious hawaiian Recipes visit here@  Hawaiian Slow Cooker Recipes

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Chef Ron De Guzmans Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16.  Be sure to catch Ron’s episode on Cooking Hawaiian Style.

Ingredients:

Crispy Pork Belly:

• 1 lb. Pork Belly
• 6 cloves Garlic
• 1 tablespoon Black Peppercorn
• 3 Bay Leaves
• 2 tablespoons Salt

Kabocha Puree:

• 1/2 Kabocha sqaush, seeds removed
• Marscapone cheese to taste
• Salt to taste
• 1 tablespoon butter

Balsamic Reduction:

• 2 cups balsamic vinegar
• 3/4 cup brown sugar
• 1 cinnamon stick
• 2 star anise

Pork and Squash:

• Preheat Oven to 350 degrees.
• Add all ingredients to a pan, cover pork belly with water ¾ of the way. Cook until pork is fork tender. Remove from pan and cover with parchment paper and cool in refrigerator over night. When ready to serve, cut to desired size and fry until crispy brown.

Kabocha Puree:

• Preheat oven 350 degrees
• Cut Kabocha in half, remove seeds. In a pan, add Kabocha and 1cup water. Cover with foil and bake until tender. Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency. Reserve until ready to use

Balsamic Reduction:

Add all ingredients to a sauce pot and reduce to a syrup like consistency. Cool and reserve until ready to use.

Assembly:

When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate. Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.

Find more hwaiian Recipes Visit Here@ Hawaiian Pork Recipes

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Raw Coconut Bars Recipe

Looking for a quick treat that is easy to make and delicious?  Try these raw coconut bars which are vegan and vegetarian friendly!  Add some chopped macadamia nuts for added flavor and crunch!

Ingredients:

• 4 tablespoons coconut butter, room temperature
• 2 tablespoons coconut oil, room temperature
• 1 1/2 tablespoons agave
• 1/4 teaspoon pure vanilla extract
• pinch of salt
• 1 3/4 cups sweetened coconut flakes

Add 1/2 cup finely chopped macadamia nuts for added crunch (optional)

Cooking Process:

• Line a loaf pan with parchment or waxed paper. Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and mix well. Add shredded coconut and macadamia nuts (optional) and mix well ensuring that all ingredients are combined. Add mixture to pan and press firmly using your fingers until the mixture holds its form.
• Place in refrigerator for 60 minutes or until it sets.

Find more delicious recipes visit here@ Hawaiian Vegetarian Recipes

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