Monday, February 28, 2011

Haupia (Coconut Pudding)

Haupia is a coconut pudding that is a staple dessert served at every Hawaiian luau.


2 cups coconut milk

1 cup whole milk

6 tablespoons sugar

5 tablespoons cornstarch

1/4 tsp vanilla extract (optional)


Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square baking dish and chill until firm.

Note* You can adjust sugar, adding or subtracting, to fit your personal preference

Sunday, February 27, 2011

Huli-Huli Chicken(Hawaiian Style Roasted Chicken)

Serves 4


1 Whole Chicken, Cut 8 Way

1/2 Cup Shoyu (Japanese Soy Sauce)

1/2 Cup Pineapple Chunks, Pureed

1/4 cup dark brown sugar

1/4 Cup Ketchup

1/8 Cup Rice Wine Vinegar

3 Tablespoons Ginger, finely grated

2-3 Cloves Garlic, Minced

1/2 teaspoon Worcestershire Sauce


1. Cut chicken into 8 pieces, and place pieces in a large non reactive container.

2. In a medium bowl, combine soy sauce, pineapple, brown sugar, ketchup, rice wine vinegar, ginger, garlic and Worcestershire sauce. Pour half of the mixture into the large non reactive bowl with the chicken. Set aside remaining marinade for basting chicken during cooking. Refrigerate chicken for 30 minutes.

3. Prepare the smoker, or grill. When the temperature reaches 250°F, add a handful of soaked mesquite chips to your coals to get a good amount of smoke going.

4. Remove chicken from the marinade, discarding marinade that has come into contact with the raw chicken.

5. Place the chicken on the grill, bone-side down, and baste the chicken with your reserved marinade. Turn and baste the chicken every 10-15 minutes until internal temperature reaches 180°F, between 2 and 3 hours. Pull the chicken off the grill, and allow it to rest under foil for at least 15 minutes before serving.

Friday, February 25, 2011

Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)


1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum


1. Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2. Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3. Let marinate for thirty minutes.

4. Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5. Transfer the chicken to a heavy stock pot.

6. In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7. Add tomatoes, hot pepper, oregano, and bay leaf.

8. Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9. Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10. Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11. While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12. Add the rum and continue to cook for two more minutes.

Monday, February 14, 2011

Rogan Josh


1 Pound Lamb, Cubed (Chicken, or Pork can be substituted)

2 Medium Onions, Sliced

1 teaspoon Garam Masala

1 Green Anaheim chili, Sliced

1 Green Bell Pepper, Sliced

3 Tomatoes, Skinned and chopped

1 Cup fresh Curd, or plain yogurt

1 pinch of Saffron, Crushed, and soaked in lukewarm water

1 teaspoon Kosher Salt

1/4 Cup Cashews

41/4 Cup Ghee, or Clarified Butter

1 Ginger Root, (Approximately 1" peeled)

1 Tablespoon Ground Coriander

1 Tablespoon Turmeric

6 Dried Red Chilies

1 Tablespoon Cumin Seed, Ground

6 Cloves Garlic, Peeled

1 bunch Cilantro, Garnish


1. Grind ginger, coriander, turmeric, red chilies, cumin , garlic with 1 teaspoon of kosher salt to form a thick paste.

2. Now heat ghee.

3. Fry onions, green chilies, tomatoes until golden brown and ghee begins to separate.

4. Add masala paste and simmer for 3 minutes.

5. Add meat, 2 cups of water, and simmer.

6. Add curd( Yogurt) soaked Saffron, and Garam Masala.

7. Cook, covered, until meat is tender.

8. Add Cashews.

9. Allow to simmer for few minutes, until sauce is thick.

10. Serve hot garnished with chopped cilantro leaves.