Cooking Club: Hawaiian BBQ Menu

Tonight we hosted our monthly Cooking Club. Since the temperatures still soar in the 90s here in Fresno but the evenings are pleasant and cool, we decided to host a Hawaiian Luau Barbeque on our patio. Move over L&L Barbeque! We decided to pick some healthy versions of the classic luau recipes. Here's the menu and recipes we featured. A-LO-HA!

Hawaiian Luau Menu:

Chips with Peach Salsa
Tropical Smoothies
Macaroni Salad with a Healthy Twist
Hawaiian Sweet Bread
Grilled Chinese Chicken Wings Appetizer
Coconut Baked Fish
Grilled Mahi Mahi with Tropical Salsa
Sweet Potato (Piele) Casserole
Pineapple Haupia Cheesecake

Chinese Chicken Wings
-2 teaspoons garlic powder
-2 green onions, chopped
-1/4 cup soy sauce
-1 tablespoon white wine
-1/2 cup water
-1/2 cup honey
-12 chicken wings (hormone free, cage free)

1. Combine all ingredients except chicken wings as a marinade. Whisk together in 9x13 pan.
2. Add chicken wings. Allow to marinade minimum 1 hour.
3. Grill and serve.

Coconut Baked Fish
(Adapted from A LITTLE HAWAIIAN COOKBOOK by Kelly Malone)
-4 tilapia or other white fish fillets
-1 small onion, peeled and cut in wedges
-2 tablespoons olive oil
-2 tomatoes skinned, de-seeded and diced
-1 red bell pepper, chopped
-1 1/2 tablespoons fresh basil or 1/2 teaspoon dried basil
-1 pinch dried chili pepper flakes (to taste)
-salt & pepper
-1 1/2 cups coconut milk

1. Preheat oven to 350 degrees.
2. In a 9x13 baking dish, arrange the fish in a single layer.
3. Saute the onion in the olive oil until transparent.
4. Add tomatoes and red pepper to saute. Continue sauteing for additional 5 minutes.
5. Add coconut milk and heat until just warm.
6. Pour the coconut-vegetable mixture over the fish.
7. Cover dish and bake 20-30 minutes until fish is flaky.
8. Serve over rice.

Hawaiian Sweet Potato Casserole
(Adapted from A LITTLE HAWAIIAN COOKBOOK by Kelly Malone)
-1 tablespoon butter
-4 sweet potatoes, peeled and sliced
-4 bananas, peeled and sliced
-4 apples, cored, peeled and sliced into rings
- 1 1/2 cups coconut milk
-1/2 cup rum
-2 tablespoons mint, chopped

1. Preheat oven to 350 degrees.
2. Grease large casserole dish with butter.
3. Boil sliced sweet potatoes for approximately 5 minutes.
4. Layer sweet potatoes, bananas and apples.
5. In a small bowl, blend coconut milk, brandy and mint. Pour over casserole.
6. Cover and bake for about 30 minutes.
7. Uncover dish for 10 minutes and allow to brown.

Dorina’s Grilled Mahi Mahi with Tropical Salsa
-4 fillets mahi mahi fish
-1/4 teaspoon salt
-1/4 teaspoon pepper
-olive oil spray
-1/2 red onion, chopped
-1 cup mango, chopped
-1 cup pineapple, chopped
-1/2 cup cucumber, chopped
-3 tablespoons cilantro, chopped
-1 pinch red pepper flakes (to taste)

1. Sprinkle fish fillets with salt and pepper.
2. Spray grill with olive oil spray.
3. Grill fish fillets for approximately 12-15 minutes until flaky.
4. Meanwhile, assemble salsa.
5. Top fish with salsa and serve.

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