Our Favorite Recipes
Aunty Maile's Hawaiian Chicken Teriyaki
Aunty Maile's Hawaiian Stir Fry
Aunty Maile's Grilled Island Salmon
Aunty Maile’s Hawaiian Chicken Teriyaki
click here for printable version
“Not everything Hawaiian has pineapple in it!” (Dad gets a little testy when everyone thinks a Hawaiian dish has to have pineapple in it. Okay, well on to the recipe…)
Servings: This recipe will serve six.
Ingredients:
- 4 medium boneless chicken breasts
- 1 1/2 cups Aunty Maile’s Hawaiian Sauce (AMHS)
- 1 medium red pepper, halved and sliced
- 1 medium green pepper, halved and sliced
- ½ cup mushrooms, sliced
- ½ round sweet yellow onion, sliced
- 1 bunch scallions (green onions), julienne sliced
Preparation:
- Marinate chicken breasts in 1 cup of AMHS in a deep dish. Cover and refrigerate for one hour.
- Marinate sliced vegetables in AMHS and be sure to stir thoroughly to blend in the sauce in a deep dish. Cover and refrigerate.
Cooking:
- Gas grill: Grill chicken breasts on medium heat, so you keep your chicken juicy and tender and don’t dry it out. If you want it a bit crispy, after it’s done, place the chicken breasts directly on high heat for 30-45 seconds. Sprinkle a couple of teaspoons of sauce on the chicken and allow the flame to caramelize the sugar in the sauce. Very tasty for those who love the real grilled flavor!
- Charcoal grill (my kind of chef): Use indirect heat to cook and then place directly over the coals to caramelize. Remove the grilled chicken when it is golden brown. Always remember to cook the chicken thoroughly. Lay the chicken on the cutting board horizontally and slice the chicken diagonally into strips.
- Immediately place all the veggies (except the sliced green onions) into a grilling tray. Place directly on high heat or on the coals in the grill. Toss the veggies constantly for two minutes. Leave over the flame for about 20 seconds longer if you want to blacken the veggies a bit.
Serving:
- Place the sliced chicken in the center section of your serving platter
- Spread your cooked veggies around the outer edge of the chicken so that your veggies provide a colorful garnish as well as a flavorful addition to the dish
- Pour the remaining AHMS over the chicken and sprinkle the sliced green onions over the chicken to finish the garnish
Recommended Side Dishes:
- White or brown steamed rice
- Steamed broccoli or asparagus in sake
- Aunty Jan's Japanese Coleslaw
Recommended Beverages:
- Boulevard Beer Pale Ale or Wheat (Hey, you always have to root for the home town team!)
- Sapphoro or Kirin Beer
- Chilled white wine
- Hot sake
- Hot green tea
- Ice-cold lemonade with mint
- Sprite Zero with a lemon wedge
Recommended Desserts:
- Anything chocolate ( Mom made us say that!)
- Sponge cake served with sliced strawberries and fresh whipped cream. Top with sugar or Splenda if you’re watching the sugar. I also like to add blueberries. More color and flavor and it’s good for you too. Okay, ok…add some pineapple chunks too, just don’t say anything to Dad
Aunty Maile’s Hawaiian Stir Fry
click here for printable version
Description:
This dish is an island and mainland favorite and can be done in a lot of different ways according to your taste. So, don't take my recipe as a strict guide. Have some fun and experiment. Stir Fry is a medley of meat, chicken and vegetables. Many cultures used a rich marinade to enhance the flavor of meat or poultry when it was scarce. Vegetables were added to stretch the meal and supplement the starch which in most cases was rice.
Servings: This recipe will serve six hungry people.
Ingredients:
- Meat/Poultry: You can use either beef, chicken, or pork. I like to combine steak and chicken. For this recipe I'll take two 8oz Kansas City strips or Ribeye and two large boneless chicken breasts (5 - 6 oz each).
- Aunty Maile's Hawaiian Sauce (AMHS): I use about 1/2 cup
- Vegetables: Again, get creative but this is what I normally use:
- 1/2 cup julienne carrots about 1/2" long
- 1 sweet onion halved, then cut vertically so your onion slices are half-moon in shape (use the whole onion if that's your taste)
- 1 medium sized broccoli crown: cut the crown off of the stem and slice the individual trees off into bite-size pieces.
- 5 dried shitake mushrooms: soak them in warm tap water for 15 minutes. When they are soft, slice them into thin strips
- 4 oz can sliced bamboo shoots
- 4 oz can sliced water chestnuts
- 1/2 cup slices scallions
Preparation:
- Slice the meat and chicken into strips vertically and then slice horizontally into quarter inch cubes.
- Pour 1/4 cup of AMHS over the top and mix the meat and chicken in a bowl.
- Let it marinate for about 15 - 20 minutes. This gives you time to prepare your vegetables.
Cooking:
- It's stir fry time. First, let's prep the wok or your skillet: Turn your heat (electric or gas) to medium high heat. Add 2 tablespoons of cooking oil (I like to use peanut oil) to the wok.
- Add the beef and chicken. Be careful of the hot oil splashing on you. Stir the meat constantly until browned. The chicken will cook thoroughly in the process since the pieces are in smaller cubes.
- Add 1/4 cup of AMHS to the meat, stirring constantly so the meat is marinated thoroughly. Cook the marinade down to a reduction to avoid having too much moisture and leaving the stir fry soupy. This is why I pre-soak the meat so I don't need to reduce a lot of sauce.
- Once the meat and sauce have reached the desired texture, turn the heat up to high, stirring constantly.
- Note: at this point, you want to make sure everyone is ready to eat. That means the table is set, everyone has a beverage, the rice is cooked and you're ready to serve. The stir fry process does not take but a few minutes at this point.
- Add the vegetables (except the scallions) while constantly stirring the dish (Hence the name...Stir Fry!) If someone can assist you, all the better. Remember not to overcook the veggies and never put the lid on the skillet or wok. Both mistakes trap the moisture and make the dish soupy.
Serving:
- When you're ready, take the stir fry out of the wok and place on a serving platter. If you leave it in a hot wok, it will overcook.
- Sprinkle the scallions over the dish to garnish.
- If desired, add a few tablespoons of AMHS on top for added flavor.
Recommended Side Dishes:
- White or brown steamed rice
- Fruit Salad: Yes! It's great with stir fry. I like mandarin oranges, kiwi, apples, oranges, bananas, pears and cantaloupe. Fruit salad freshens the palate.
Recommended Beverages:
- Wine: Red or white with this dish. Base your choice on your personal taste.
- Beer: Kansas City's own Boulevard Beer Pale Ale, Sapphoro or Tsing Dao
- Non-Alcoholic: Hot green tea, ice-tea or lemonade
Recommended Desserts: Ice cream and fortune cookies
Aunty Maile’s Grilled Island Salmon
click here for printable version
Description:
This is a popular seafood choice. Salmon is a flavorful choice in fish, has a great texture and is easy to handle on the grill. You can also get very creative with all the choices for your side dishes and you can match it with other entree items such as steak, lobster, pork, etc....
Servings: This recipe will serve six people.
Ingredients:
- 6 8oz salmon filets
- 1/2 cup Aunty Maile's Hawaiian Sauce (AMHS)
Preparation:
I don't marinate the salmon before grilling or broiling. Marinating can dry out your fish. Also, the healthiest and more flavorful cuts of salmon are the Atlantic or Pacific caught salmon as opposed to the farm raised variety. Buy fresh if possible.
Cooking:
Grilling:
- On the grill, use indirect heat and a grilling pan covered in foil. This helps to keep the sauce drippings from carmelizing on the grill which makes it difficult to remove the filets from the grill when they're ready.
- On medium indirect heat, I estimate a cooking time of 12 - 15 minutes.
- Liberally apply AMHS to the filets after you put them on the grill. Continue to baste the filets every five minutes.
- Cover the grill for the last five minutes so the smoke flavor will sink into the filets.
- Serve immediately after removing from the grill.
Baking:
- Preheat the oven to 325 degrees
- Place the filets in a baking pan and liberally apply AMHS. Continue to baste the filets every five minutes.
- Bake for 14 - 16 minutes
- Serve immediately
Recommended Side Dishes:
- Garlic mashed potatoes
- Grilled zucchini, asparagus and peppers or sauteed sliced carrots and roasted corn in a rosemary butter sauce
- A simple tossed salad with raspberry or peppercorn ranch dressing
- Two papaya wedges or sliced kiwi if the papaya is not available
Recommended Beverages:
- Chilled White Wine
- Hot Sake
- Mint flavored ice tea
Recommended Desserts:
You're getting all those antioxidants and vitamin E from the salmon. You may as well stick with it and have something chocolate. Think chocolate fondue with pineapple and strawberries.
Aunty Maile’s Ono-licious Lettuce Wraps
click here for printable version
Description:
This is a versatile "ono-licious" (Hawaiian Pidgeon English for this dish is the bomb!) dish that can be used as a heavy appetizer or a main dish. It is surprisingly simple yet elegant and fun to eat. You can use ground turkey, beef, chicken or pork combined with the AMHS and you have an ono-licious treat.
More Versatility: With four flavors of the AMHS, you can make a large batch of this mixture, separate, and use the Spicy, Pineapple, Low Sodium or Classic sauces to satisfy the tastes or needs of your guests. "Yes, they can have their lettuce and eat it too!"
Servings: This recipe will serve six people.
Ingredients:
- 2 lbs ground pork, beef, turkey or chicken or a combination of any of these
- 2 heads of lettuce
- 2 5oz cans sliced water chestnuts
- 1 5oz can sliced bamboo shoots
- 1 yellow onion
- 1 bunch scallions
- 2 green bell peppers
- 3/4 cup Aunty Maile's Hawaiian Sauce (AMHS)
- 1 tablespoon vegetable oil
Preparation:
- Dice the water chestnuts and bamboo shoots into small chunks. Place in a colander and drain thoroughly.
- Dice the yellow onion, bell pepper and scallions.
- Remove the top layer of the lettuce heads. Wash the lettuce and slice the bottom root core off. Slice in half. This forms bowl like pieces of lettuce. It can be put on a flat platter for serving as is or it can be peeled off in layers and arranged on a platter for guests.
Cooking:
- Place a large skillet on medium high heat. Add vegetable oil and start cooking the ground meat.
- When the meat is fully cooked, add 1/4 cup of AMHS and cook the sauce down to a reduction. You will want to be sure the mixture is not soupy.
- Once the meat is thoroughly marinated in the reduction, add the vegetables and stir fry vigorously for 30 seconds. Don't overcook the veggies as they will wilt and make your mixture watery.
- Remove the mixture immediately to a platter.
Serving:
- Stir the rest of the AMHS (1/2 cup) into the mixture on the platter to finish the dish.
- Place the platter next to the halved heads of lettuce.
- Have each guest spoon the mixture into a layer of lettuce leaf, fold it over and it's ready to enjoy.
Recommended Side Dishes:
- 4 cups white or brown rice
- Roasted asparagus seasoned in olive oil, rock salt and ground pepper
- Sliced cucumbers and pears to refresh the palate
Recommended Beverages:
- Wine: Red or white with this dish. Base your choice on your personal taste.
- Beer: Kansas City's own Boulevard Beer Pale Ale, or Sapphoro beer
- Non-Alcoholic: Ice-tea or ice water with lemon or lime wedges
Recommended Desserts:
We suggest raspberries soaked in dark rum and brown sugar served over vanilla ice cream. If you're watching the calories, garnish the raspberries with a little light brown sugar and light whipping cream.
Aunty Maile’s Hawaiian Barbeque Pork Ribs
click here for printable version
Servings: This recipe will serve four adults
Ingredients:
- 1 slab baby back pork ribs
- 2 1/2 cups Aunty Maile’s Hawaiian Raspberry Sauce (AMHS)
- 1 stalk green scallions for garnish
Preparation:
- Cut slab into quarter pieces
- Lightly rub about 1/2 cup AMHS onto the slabs
- Bake in the oven for about 4 hours at 250 degrees (the slower, the better. The ribs will be juicy and tender. You can tell if they're ready by sticking a fork into the meaty area. If it turns easily, they're ready. Be careful not to overcook; the meat will fall off the bone and dry out.
Cooking:
- After removing the ribs from the oven, take a cup of AMHS and marinate the ribs for about 1/2 hour.
- Heat your grill to medium high heat
- Just before serving, put the ribs on the grill for a minute or two on each side to get the smoke and caramelizing flavor.
Serving:
- Remove the ribs from the grill, garnish with the scallions and serve sizzling hot to your hungry guests.
- Have a bottle or bowl of AMHS nearby for those who can't get enough sauce! .
Recommended Side Dishes:
- White or brown steamed rice
- Macaroni or Potato Salad
- Fruit Salad (watermelon, kiwi, grapes, strawberries, blueberries, mango, and pineapple)
- Stir-fried Vegetables (broccoli, carrots, water chestnuts, bamboo shoots, shitaki mushrooms, and snow peas. Stir-fry in one tablespoon vegetable oil and two tablespoons of Pineapple or Spicy AMHS.)
- Aunty Jan's Japanese Coleslaw
Recommended Beverages:
- Iced Tea
- Fruit Punch
- Beer
- Wine Spritzer
Recommended Desserts:
- Ice cream sundaes
- Coconut cake
