Hawaiian Recipes
I love to cook and since there's limited dining on Molokai we cook alot.
Here's some of my favorite recipes I make while on this island paradise
Gary's Poke Bowl Sauce
A quarter cup soy sauce
2tsp sesame oil
Finely diced sweet white onion about 1 tablespoon
Finely diced fresh ginger about 1 teaspoon, or powdered if fresh is unavailable
Hawaiian sea salt, if available about 1 teaspoon
Toasted sesame seeds about 2 teaspoons
Red pepper flakes about 1/4 teaspoon.
Mix it all together with about 8 to 10 ounces of cubed Ahi
Refrigerate then stir about every couple of hours until ready to serve.
Keto Poke Bowl
1 pound Ahi tuna
Juice of half a lime
1 Tsp chopped Cilantro
1/8 cup chopped red onion
1/4 cup chopped green onion
3Tsp. Soysauce
1Tsp Sesame oil
1 Tsp Rice vinegar
1Tsp chopped pickled ginger
1/2 Tsp black sesame seeds
1/2 Tsp sesame seeds
2oz Red Caviar
I fold it gently together maybe marinate for 5 minutes maybe
(Because the tuna will change to a grayish color if it sits in anything for too long)
Enjoy!!
Martin's Poke
1.3 Ahi Tuna cut into very small pieces
2 Shallots chopped
1 Minced Garlic
1 Tablespoon basil
1 Tablespoon fresh ginger
2 teaspoons sesame oil
2 teaspoons Vegetable Oil
2 Tablespoons soy sauce
1 teaspoon Dijon Mustard
1 teaspoon Lime Juice
1 teaspoon Honey
Combine and allow to marinate
Serve over one cup unsweeted rice cakes
2 Tablespoons Soy Sauce
2 Tablespoons Mirin
1 Tablespoon sambal sauce
Vickie Corn -
3 bags frozen corn
1 8oz chunk Cream Cheese
1 Stick Butter
1 can Sweetened Condensed Milk
1 can chopped Jalapenos
Put all ingredients in a crock pot - Cook on low until warmed through.
Firecracker shrimp
2lb raw shrimp
2T shiracha
2T olive oil
1/4 t salt
2t sugar
4-5 garlic cloves
Mix all ingredients then add shrimp - marinate 5-6 hrs More marinate time spicier it gets!
Corn Relish Dip -
2 cans black-eyed peas - drained
2 cans shoe-peg corn (white) - drained
2 Tablespoons Cilantro, chopped
2 Cups purple onions, chopped
4 Roma Tomatoes, chopped
2 red peppers, chopped
6 green onions, chopped
Mix all ingredients together - About 1 1/2 hours before serving, mix in
1 cup Zesty Italian Salad Dressing
1 cup Sweet and Spicy French Salad Dressing (wishbone)
Allow to sit for a bit - then serve with Fritoes.
Kale Caeser Salad
Serves 4
Ingredients
1/4 cup Just Mayo (Vegan Mayonaisse)
1/4 cup Parmesan, fresh, finely grated
2 T Lemon Juice, fresh squeezed
2 T Olive Oil
1 t Mustard, Stoned Ground
1 t Lea & Perrins Worchestire Sauce
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Bunch Kale, thick stems removed (about 5 cups)
2 Hard Boiled Eggs, chopped
1/2 Red Onion, small, thinly sliced
Directions
Tear and massage kale with 1 T olive oil, salt and pepper. Add and toss in onion and eggs. In a
separate small bowl, whisk together mayonnaise, lemon juice, mustard, Worcestershire, 1 T olive
oil, salt, and pepper. Drizzle dressing and toss, evenly coating kale. Add parmesan, toss and chill.
Larry’s Pasta Salad
Cook 1 Package (16 oz) Angel Hair Pasta for 5 minutes
Rinse with cold water and let drain
Then add:
1 Tablespoon Accent
2 Tablespoons Lawry’s Season Salt
3 Tablespoons Lemon Juice
4 Tablespoons Olive Oil
Marinate for 2 days in refrigerator
After 2 days add:
½ Cup Chopped Green Pepper
½ Cup Chopped Red Onion
1 Can (4.25 oz) Chopped Black Olives
1 Jar (4.0 oz) Chopped Pimentos
1 ½ Cup Real Mayonaise
Mix Well and Chill Before Serving
321 Microwave Cake:
Mix any kind of cake mix with a box of Angle food cake mix - Mix together (There is a Ziplock in the freezer with this in it)
In a Coffee Cup combine
3 Tablespoons Mixed Cake Mix
2 Tablespoons Water
Optionally - top with a couple chocolate chips
Microwave for 1 minute - Enjoy
Hot Corn Salad
(2) 15 ounce cans whole kernel corn, drained
½ cup celery, chopped
½ cup green onions, sliced
¾ cup mayonnaise
¾ cup sour cream
4 cups pepper jack cheese, grated
9 ¾ oz bag of Chili Cheese Fritos®
Additional sour cream for topping, optional
Preheat oven to 350° and spray an 8 x 8 baking dish, or a casserole dish, with a non stick spray. Set aside.
Drain corn and add to a large mixing bowl.
Stir in celery, green onions, mayo, sour cream and cheese. Stir until combined.
Pour into prepared baking dish and cook uncovered for 30 minutes.
Carefully remove from oven.
Stir in bag of coarsely broken up chili cheese Fritos® right before serving.
Top with a spoonful of sour cream, optional.
Crumpets:
Crumpets are the quintessential afternoon tea treat, especially when served warm with lots of butter. It's the extra yeast in the batter that creates the soft texture and delicate holes on top, perfect for soaking up jam and butter.
Crumpets are popular in the U.K. and make frequent appearances at British teatime. There are many ready-made brands of crumpets available, but it's easy and so much fun to make your own. Just be sure to plan ahead as the crumpet batter needs an hour or two to rise.
1 1/2 cups milk
3 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 1/4 teaspoons active dry yeast
1 1/2 cups lukewarm water
1 teaspoon kosher salt
1 teaspoon baking powder
Oil for the pan, or cooking spray
For serving: Butter and ja
SHOW IMAGES
Gather the ingredients.
Warm the milk in a saucepan. Make sure that it is warm but not boiling. Otherwise, it will kill the yeast.
Skim any film off of the top.
Whisk together the warmed milk, flour, sugar, and yeast in a large bowl.
Once combined, add half the water and beat into the batter.
Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.
Cover with plastic wrap and leave in a warm, draft-free place until doubled in size and foaming. This should take about 1 hour but can take up to 2 hours (keep an eye on it).
Whisk the salt and baking powder into the batter.
Heat a large heavy-duty non-stick skillet over medium to medium-high heat until hot but not smoking.
Moisten a paper towel with a little oil (alternatively, use cooking spray) and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 inches wide by 1/2 inch tall.
Place 1 ring on the heated pan and pour in enough batter to fill just below the top of the ring, about 1/4 cup.
Cook for 5 minutes, until there are many tiny holes on the surface and the crumpet is setting around the edges.
Flip the crumpet over (in the ring) and cook until the crumpet is light brown and cooked through, about 3 minutes more.
Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
Rest the crumpets on a wire rack until cool.
To reheat, place crumpets in a toaster or directly on the center rack in a 350 F oven for about 5 minutes before serving.
Serve with lots of butter and jam.
We recommend cooking one crumpet at a time for the first one or two rounds to let you tweak the temperature and the mixture.
If the crumpet batter seeps out from under the ring into the pan, it means the batter is too thin. Whisk in more flour to thicken, adding a small amount at a time.
If a cooked crumpet is heavy and without holes, the batter is too thick; slowly add more water until a better consistency develops.
If you don't have any pastry or crumpet rings, you can use a similar-sized, clean food can—just be careful with any sharp edges.
Pineapple Orange Creamsicle Mimosa
3 cups sparkling wine (moscato)
2 cups pineapple juice
1 1/2 cups sherbet (Orange)