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Polynesian Luau Chicken
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )
Wash whole chicken in fresh running water, pat dry and cut into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) . Combine all seasoning ingredients in large mixing bowl, Sprinkle on chicken evenly and allow to marinate at least 3 hours or overnight if possible. Preheat oven to 375ºF. Place seasoned chicken on wire rack in roasting pan. Bake for 20 minutes, . Turn down oven to 250ºF and continue to bake for another 30-40 minutes . Chicken will be crispy and golden brown.
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Buttermilk Coconut Dressing
from Coral Isle Cafe,
1 cup oil,
1/2 teaspoon salt
3/4 cup sugar
2 cups sour cream
1 cup red wine vinegar
2 cups mayonnaise
6 cups buttermilk,
(1) six ounce can coconut cream
1 teaspoon black pepper
In a blender or food processor, with a steel blade, combine all ingredients and blend well. Refrig.
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POLYNESIAN on your salads
Strawberry Vinaigrette:
1 c Strawberries; hulled
2/3 c Vegetable oil
1/4 c Red wine vinegar
1/4 c White vinegar
1 tb Sugar
1/2 ts Ground ginger
To make vinaigrette, blend strawberries, oil, vinegars, sugar and ginger, in a covered blender container or food processor, until smooth
Heat margarine in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes.
Add green and red pepper or pimiento, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. If all soup is not used when prepared, it may be frozen.
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Tonga Toast
2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup
Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix well the egg, milk and vanilla.
Heat about 4 inches of oil in a pan to 350 degreesF. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil
until lightly browned, about 3 minutes. Drain on paper towels or wire rack.50%
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Peanut Sauce
Ohana
Yield: 2 quarts.
Ingredients
1 ounce garlic in oil
1 teaspoon Thai curry paste
16 ounces soy sauce
1 1/4 pounds sugar
14 ounces peanut butter
1 ounce fresh ginger, finely chopped
Salt and pepper to taste
Chopped green onions and peanuts for garnish
1. In a medium saucepan, lightly sauté garlic in a small amount of oil. Stir in curry paste. Add soy sauce and bring to a simmer.
2. Add sugar and stir until dissolved. Add remaining ingredients and continue to stir. Season with salt and pepper.
3. Remove from heat and chill.
4. Serve in bowls for dipping garnished with chopped green onions and peanuts.
The demo
Step 1: A teaspoon of Thai curry paste is added to the sautéed oil.
Step 2: Soy sauce brings the mixture to a more saucelike consistency.
Step 3: Sugar is whisked into the mixture until it is dissolved.
Step 4: Fourteen ounces of peanut butter give the sauce its taste.
Equipment list
Large saucepan
Whisk
Large spoon or spatula for stirring
Serving bowls
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Dinner Bread -
'Ohana
Yield: Two 8oz loaves
1 ripe banana (crushed)
3 Tbsp. sugar
1 cup high gluten flour (self-rising bread flour)
4 tsp. shortening
1 egg yolk
3 Tbsp. powdered milk
1 Tbsp. salt
2 Tbsp. yeast
4 Tbsp. water
1/2 cup butter
Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.
Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.
Cut dough into two pieces and roll tightly into loaf shape.
Place three horizontal cuts on top of loaf and let rise until doubled in size.
Bake at 325 until golden brown. Remove and brush with melted butter.
Serve warm.
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Chicken A La Reine Soup
Coral Isle Cafe
1/4 cup margarine
1/3 cup finely diced red pepper or pimiento
1 cup finely diced onion
1 cup cooked rice
1 cup finely diced celery
1 cup finely diced cooked chicken breast
1 cup finely diced carrots
1 cup half and half, heated
1/3 cup all-purpose flour
Salt and white pepper to taste
2 quarts (8 cups) chicken broth
1/3 cup finely diced green pepper
Heat margarine in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes.
Add green and red pepper or pimiento, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. If all soup is not used when prepared, it may be frozen.
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POLYNESIAN RATATOUILLE
Yield : 6 servings
1 cup eggplant, cut in 1/4-inch cubes
(hold in cold water and drain before use)
1 cup zucchini, cut in 1/4-inch cubes
1 cup crookneck squash, cut in 1/4-inch cubes
1/2 cup onion, cut pieces
12 ounces tomatoes, canned, diced, in juice
1 tablespoon garlic, chopped
1 tablespoon ginger root, fresh, chopped
1/4 cup soy sauce
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons sesame seeds
2 tablespoons peanut oil
In a large saute pan or wok, heat peanut oil. Add sesame sees diced vegetables, garlic and ginger. Toss quickly in oil unitl vegetables begin to turn brown . Add tomatoes in juice , soy sauce, sugar and vinegar . Cook approximately 6 to 8 minutes, or unitl vegetables become tender. Serve immediatley.
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Ohana Breakfast Bread
Disney's Polynesian Resort : Ohana Rest.
1 3/4 cup of water
1 egg yolk
2 tablespoon shortening
4 1/2 cups High Gluten Flour
1/2 Tablespoon Salt
1/3 cup sugar
1 Tablespoon Instant Yeast
Coconut Mixture
1 Cup Crushed pineapple
1 cup unsweetened coconut
1 cup sugar
2 Tablespoon corn starch
Pineapple / Coconut Procedure
1. Combine Pineapple and Coconut in bowl
2.Combine Sugar and Cornstarch in separate bowl and mix well
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well
4 Refrigerate for one ( 1) hour
Bread Procedure:
1. Combine all ingredients in order of recipe in a mixing bowland mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean
2. Let dough rise until it doubles in size
3. Roll out dough on floured surface until it is 2 inches thick
4. Next spread pineapple , coconut mixture over the top of the dough
5. Fold dough into itself and place n a greased 9x13 cake pan
6. cut dough into pieces with a pizza cutter and spread out pieces evenly in a cake pan
7. Let dough rise in warm oven (110ºF) about halfway up the pan
8. Bake at 325ºF for 20-25 minutes or until golden brown
9. Let bread cool, cut and serve.
