One of my favorite things about the Polynesian Village Resort is the food. I never seem to have enough time to eat all the things I love at the resort so it is nice to have gotten some of the recipes to make at home. Check out some of these recipes from the Polynesian resort. Try them out and maybe even change them up. With the help of a few friends and the expertise of Jim “The Hurricane” Hayward of the Atomic Grog I keep adding to the list of tropical cocktails. Pick a few and try them out.<\/p>\n
2 oz POG juice (passion fruit\/orange\/guava)
1\/2 oz strong Kona coffee, chilled
3\/4 oz fresh-squeezed lemon juice
1\/2 oz fresh-squeezed lime juice
1\/2 oz honey mix (equal parts honey, water)
1 1\/2 oz silver\/light rum
3\/4 oz dark Jamaican rum (Myers\u2019s preferred)
3\/4 oz Demerara rum (El Dorado preferred)
2 dashes Angostura bitters<\/p>\n
Pulse blend with 1 cup of crushed ice for 5-8 seconds. Pour into a Polynesian Luau Bowl or other specialty Tiki bowl or mug. Serves one or two.<\/p>\n
The Trader\u2019s Polynesian Aloha Grog is a refreshing, well-balanced Tiki cocktail with hints of bitters and coffee that help offset the sweetness of the POG and honey. The trio of rums blend nicely, with the dark Jamaican and Demerara flavors subtly reminding you that this is indeed a rum drink. The lemon and lime bring further balance, providing a sour backbone that holds everything together. Hopefully the Trader would approve. <\/p>\n<\/p><\/div>\n
1 1\/2 oz dark rum
1 1\/2 oz pineapple juice
1 oz orange juice
1 oz real creme of coconut
A dash of ground nutmeg
A dash of cinnamon
Crushed ice<\/p>\n
In a cocktail shaker add ice cubes rum, pineapple juice, orange juice, and creme of coconut.
Shake well!
Fill cocktail glass with crushed ice.
Pour contents from shaker strainer into cocktail glass.
Top with a dash of nutmeg and cinnamon.
Enjoy!<\/p>\n<\/p><\/div>\n
A tribute recipe from The Atomic Grog<\/p>\n
2 oz silver Puerto Rican rum
2 oz Myers\u2019s Original Dark rum
3 oz POG (passion fruit\/orange\/guava) juice
1 1\/2 oz white grapefruit juice
1 1\/2 oz fresh-squeezed lime juice
(save shell for garnish)
3\/4 oz falernum
1\/2 oz cinnamon syrup
Sugar cubes and 151 rum for flaming garnish<\/p>\n
Pulse blend with 2 cups of crushed ice for no more than 10 seconds. (Note: Pulse blend means to flip the blender switch on and off, rather than holding it down continuously; we don\u2019t want a slushy drink.) Pour unstrained into an Uh Oa! bowl, or other large Tiki bowl or mug (around 12-ounce capacity) and fill with more crushed ice. Add powdered cinnamon to the bowl\u2019s appropriate receptacles or just keep in small containers nearby. Garnish with maraschino cherries and half of a squeezed lime wedge. Insert 2-3 sugar cubes into the wedge. When serving, douse with 151 rum and light. Sprinkle pinches of cinnamon over the flame to conjure up the Tiki gods.<\/p>\n<\/p><\/div>\n
1 1\/2 oz Myer’s Dark Rum
1 1\/2 oz Silver Puerto Rican Rum
Scorpion Mix (consists of half-and-half sour mix and orange juice)
1 oz Passion Fruit Syrup
1\/2 oz Bacardi 151 (floater)<\/p>\n
Garnish: Cherry and umbrella
Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted.<\/p>\n<\/p><\/div>\n
5 oz POG (passion fruit\/orange\/guava) juice
1 oz silver Puerto Rican rum
1 oz Myers\u2019s Original Dark rum
1\/2 oz Jack Daniel\u2019s black label (Old No. 7 Tennessee Whiskey)<\/p>\n
Shake the juice and rum with a heaping cup of ice cubes. Pour unstrained into a Hurricane glass containing a bamboo backscratcher. Float the Jack Daniel\u2019s on top. Garnish with an orange slice or wedge, plus a maraschino cherry.<\/p>\n
I personally do the Jack Daniel’s Honey Whiskey on top of mine<\/p>\n<\/p><\/div>\n
1\/2 oz Meyer’s Rum
1\/2 oz Creme de Banana
1\/2 oz Blackberry Brandy
1\/2 oz Malibu Rum
1 oz Grenadine<\/p>\n
Fill with Pina Colada Mix
Garnish: Pineapple
Hurricane glass <\/p>\n<\/p><\/div>\n
1 oz Malibu Rum
1\/2 oz Melon Liquor
Fill with pineapple juice<\/p>\n
Top with cranberry juice
Garnish: Pineapple
Hurricane glass <\/p>\n<\/p><\/div>\n
1\/2 oz Light Rum
1 oz Blue Curacao
4 oz Pineapple juice
2 oz Sour mix<\/p>\n
Garnish: Pineapple <\/p>\n<\/p><\/div>\n
1 oz amber Martinique rum
1 oz dark Jamaican rum
1 oz fresh lime juice
1\/2 oz orgeat syrup
1\/2 oz of Cointreau<\/p>\n
Garnish with mint and a lime<\/p>\n<\/p><\/div>\n
1 oz Amaretto
1\/2 oz Banana Liqour
2 oz. Pineapple Juice
2 oz Orange Juice
Topped with 1\/2 oz Cherry brandy<\/p>\n
Garnish: Orange
Hurricane glass<\/p>\n<\/p><\/div>\n
1\/2 oz Malibu Rum
1\/2 oz Captain Morgan’s Rum
1\/2 oz Melon Liquor
1\/2 oz Peach schnapps
2 oz POG juice<\/p>\n
Garnish: Orange
Hurricane glass <\/p>\n<\/p><\/div>\n
1 oz Light Rum
5 oz Scorpion Mix
Top with Brandy<\/p>\n
Garnish: Orange
Tiki mug <\/p>\n<\/p><\/div>\n
1 oz Meyer’s Rum
1\/2 oz Apricot Brandy
1 oz Sour Mix
4 oz Orange Juice
1\/2 oz Grenadine
Float 151 Rum<\/p>\n
Garnish: Orange
Tiki mug <\/p>\n<\/p><\/div>\n
1 oz Skol Vodka
1\/2 oz Raspberry Liquor
1\/2 oz Sour mix
3 oz Cranberry juice<\/p>\n
Garnish: Orange
Hurricane glass <\/p>\n<\/p><\/div>\n
1\/2 oz Kahlua
1\/2 oz Brandy
1\/2 oz Creme de cacao (dark)
Hot coffee<\/p>\n
Garnish the top with whip cream
Irish coffee mug <\/p>\n<\/p><\/div>\n
2 oz Kahl\u00faa
1 oz Cream of Coconut
1 oz Trader Tiki Orgeat
4 oz fresh coffee
Whipped cream, rosemary sprig, for garnish<\/p>\n
Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
Strain into a tall bamboo glass filled with ice. Garnish with whipped cream and a fresh rosemary sprig.<\/p>\n<\/p><\/div>\n
1.5 oz Bacardi 8 rum
1\/2 oz fresh lemon juice
1\/2 oz fresh lime juice
1 oz agave nectar
1 oz strawberry pur\u00e9e
Crushed ice, 3 cranberries, 2 mint sprigs, for garnish<\/p>\n
Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
Strain into a margarita glass filled with ice. Garnish with a mound of crushed ice, cranberries, and mint sprigs to look like 2 green antlers, cranberries for eyes and nose.<\/p>\n<\/p><\/div>\n
3 bottles of white zinfendel
12 oz chardonney
6 oz grand marnier
6 cans Sprite
6 cans frozen cranberry juice concentrate
1 can frozen pineapple juice concentrate
2 cans frozen orange guava passionfruit concentrate
5 cans water
ice cubes (2- one gallon pitchers full)
1 orange cut up
1 can pineapple tidbits with juice
Makes 3 gallons <\/p>\n<\/p><\/div>\n
1 1\/4 oz vodka
1 1\/4 oz Malibu Rum
3\/4 oz Midori (melon liqueur)
2 tablespoons pineapple juice
1 splash cranberry juice
Mix well.<\/p>\n
This can be ordered at Trader Sam’s but its not on the menu.<\/p>\n<\/p><\/div>\n
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1\/4 teaspoon pepper
1\/4 teaspoon turmeric
1\/4 teaspoon cinnamon
1\/4 teaspoon garlic powder
1\/8 teaspoon cayenne pepper<\/p>\n
1\/2 cup honey
1\/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1\/2 tablespoon chili powder
1\/2 tablespoon fresh lime juice
1\/2 tablespoon ground coriander
1\/4 teaspoon ground ginger<\/p>\n
Preheat the oven to 500 degrees. Mix wing seasoning ingredients in a small bowl and using a whisk. Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well. Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees. Place all wing sauce ingredients in a large saute pan, and bring to a gentle simmer over medium-low heat. Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.<\/p>\n<\/p><\/div>\n
One Dole whip from Captain Cook’s
Add to a tall cup of POG juice (Passion, Orange, Guava) from the concierge lounge or from a local store.<\/p>\n
See Captain Cook’s page for photo <\/p>\n<\/p><\/div>\n
One Dole whip from Captain Cook’s
Add Southern Comfort, Butterscotch Schnapps and Captain Morgan<\/p>\n
Do not operate heavy machinery after drinking <\/p>\n<\/p><\/div>\n
1 cantaloup- peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
1\/4 teaspoon ground cinnamon<\/p>\n
mix and serve<\/p>\n<\/p><\/div>\n
2 cups 1\/4 inch diced fresh mangos
2 cups orange juice
2 tablespoon extra virgin oil
1 seedless cucumber, cut 1\/4 inch dice
1 small red bell pepper, cut 1\/4 inch dice
1 small onion, cut 1\/4 inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, minced (optional)
3 tablespoon fresh lime juice
2 tablespoon chopped fresh parsley, basil or cilantro
salt and pepper to taste<\/p>\n
mix and serve <\/p>\n<\/p><\/div>\n
64 oz fresh pineapple in 1\/4 inch cubes
64 oz pineapple juice
4 olive oil
4 seedless cucumbers cut into 1\/4 inch cubes
4 small red bell pepper, cut 1\/4 inch dice
4 small onion, cut 1\/4 inch dice
2 medium garlic cloves, minced
4 small jalapeno pepper, seeded and minced
6 oz fresh lime juice
fresh basil, chopped
salt and pepper to taste<\/p>\n
Puree 16 oz of fresh pineapple with pineapple juice and olive oil. Transfer to a bowl and add remaining ingredients. salt and pepper to taste. refrigerate until ready to serve. <\/p>\n<\/p><\/div>\n
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 \u00bd 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 \u00bd tablespoons garlic salt
3 tablespoons fennel ( ground )<\/p>\n
Clean and cut chicken 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 375\u00baF. Place seasoned chicken on wire rack in roasting pan. Bake for 20 minutes, . Turn down oven to 250\u00baF and continue to bake for another 30-40 minutes . Chicken will be crispy and golden brown. <\/p>\n<\/p><\/div>\n
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<\/p>\n
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.<\/p>\n
Heat about 4 inches of oil in a pan to 350 degrees F. 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. <\/p>\n<\/p><\/div>\n
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<\/p>\n
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. <\/p>\n<\/p><\/div>\n
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<\/p>\n
1 Cup Crushed pineapple
1 cup unsweetened coconut
1 cup sugar
2 Tablespoon corn starch<\/p>\n
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<\/p>\n
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
Let dough rise until it doubles in size.
Roll out dough on floured surface until it is 2 inches thick.
Next spread pineapple , coconut mixture over the top of the dough.
Fold dough into itself and place n a greased 9×13 cake pan. Cut dough into pieces with a pizza cutter and spread out pieces evenly in a cake pan.
Let dough rise in warm oven (110\u00baF) about halfway up the pan.
Bake at 325\u00baF for 20-25 minutes or until golden brown.
Let bread cool, cut and serve. <\/p>\n<\/p><\/div>\n
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<\/p>\n
Chopped green onions and peanuts for garnish
In a medium saucepan, lightly saut\u00e9 garlic in a small amount of oil. Stir in curry paste. Add soy sauce and bring to a simmer.
Add sugar and stir until dissolved. Add remaining ingredients and continue to stir. Season with salt and pepper.
Remove from heat and chill.
Serve in bowls for dipping garnished with chopped green onions and peanuts.<\/p>\n
Step 1: A teaspoon of Thai curry paste is added to the saut\u00e9ed 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.<\/p>\n
Large saucepan
Whisk
Large spoon or spatula for stirring
Serving bowls <\/p>\n<\/p><\/div>\n
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<\/p>\n
Put all ingredients in a blender or food processor, with a steel blade and mix well. Refrigerate. <\/p>\n<\/p><\/div>\n
1 lb. rice, cooked
2 Tablespoon soy sauce
1 Tablespoon butter oil (clarified butter)
2 Tablespoon red onion, diced
1\/2 Tablespoon garlic, minced
2 Tablespoon green onion, chopped
1\/4 cup carrots, diced
8 oz. cabbage, diced<\/p>\n
1 Tablespoon granulated onion
1 Tablespoon salt
1 teaspoon ground garlic
1 1\/2 teaspoon black pepper
1\/2 teaspoon celery salt
1 1\/2 teaspoon sugar<\/p>\n
Saut\u00e9 vegetables (carrots, onion, cabbage, etc.) in butter oil or clarified butter.
Add cooked rice, soy sauce, and seasoning to taste. <\/p>\n<\/p><\/div>\n
Makes 4-6 servings<\/p>\n
Select 2 each slabs of Raw Pork Spare Ribs (total \u2013 4 lbs.)<\/p>\n
1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper<\/p>\n
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1\/4 teaspoon Smoked Liquid<\/p>\n
In a mixing bowl combine all ingredients and mix well. Keep refrigerated<\/p>\n
Mix all dry ingredients and season lightly the pork rib slabs on both sides; let marinate for 12 hours. Before cooking, remove seasoning from exterior of ribs.<\/p>\n
Cook the seasoned pork ribs at 325\u00b0F for 1 hour.
Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat the barbecue sauce to a simmer and pour over the entire pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200\u00b0 for 30-45 minutes. <\/p>\n<\/p><\/div>\n
1 tablespoon Granulated onion
1 tablespoon Dijon Mustard
3 tablespoons Fresh ground ginger
To Taste Hot chili sauce
2 tablespoons Fresh minced garlic
Pinch ground black pepper
1\/4 cup Soy Sauce
1 Bay leaf
1\/8 teaspoon ground cumin
2 teaspoons canola oil
1\/4 teaspoon Five spices (Blend of: cinnamon, fennel, anise seed, crushed pepper, and diced ginger)
1\/4 teaspoon Salt<\/p>\n
Wash, peel and mince the ginger. Peel and mince garlic.<\/p>\n
In a food processor, combine ginger, garlic, bay leaves, soy sauce, Dijon Mustard, chili, granulated onion, black pepper, salt, five spices, and cumin.<\/p>\n
Blend at medium speed until smooth and pasty then slowly add Canola oil.
Check seasoning to taste. Add marinade to chicken pieces, mix well and store in refrigerator for 12 hours.
Place chicken pieces in roasting pan; set oven temperature at 350 degrees and bake about 40 minutes until a nice golden brown color. (Use cooked juice to baste the chicken before serving.) Digital thermometer may be used to check cooking temperature; must be 165 degrees F and above. <\/p>\n<\/p><\/div>\n
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1\/4 teaspoon Smoked Liquid<\/p>\n
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.<\/p>\n
Steam shredded pork untill fully cooked.
Mix into bowl with BBQ sauce and add some water to thin out the BBQ sauce so pork will not dry out.
Cook covered at 350 for 30 minutes.
(Tikiman suggestion is to put the pork into some King’s Hawaiian sweet rolls)<\/p>\n<\/p><\/div>\n
1\/2 cup honey
1 tsp dry mustard
1 tsp salt
1\/2 cup cider vinegar
1\/4 cup lime juice
1\/4 cup diced white onion
1 cup canola oil<\/p>\n
Place all ingredients except oil in food processor and blend until smooth. Slowly add oil until it is well incorporated into dressing. <\/p>\n<\/p><\/div>\n
1 3\/4 C. Water 1 Egg Yolk
2 T. Shortening
4 1\/2 C. High Gluten Flour
1\/2 tsp. Salt
1\/3 C Sugar
1 T. Instant Yeast<\/p>\n
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch<\/p>\n
Combine pineapple and coconut in bowl.
Combine sugar and cornstarch in separate bowl and mix well.
Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
Refrigerate for 1 hour.<\/p>\n
Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.
Let dough rise until it doubles in size.
Roll out dough onto a floured surface until it is 2 inches thick.
Next spread pineapple\/coconut mixture over the top of the dough.
Fold dough into itself and place in a greased 9″ x 13″ cake pan.
Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
Let dough rise in warm oven (110 degrees F) – about half way up the pan.
Bake at 325 degrees F for 20-25 minutes or until golden brown.
Let bread cool, cut and serve. <\/p>\n<\/p><\/div>\n
1\/2 oz. Meyer’s Rum
1\/2 oz. Light Rum
Fill with POG Juice
Top with Jack Daniels Honey
Serve in a Hurricane glass <\/p>\n<\/p><\/div>\n
4 slices tomato
8 strips bacon, cooked
2 biscuits, sliced in half
4 eggs scrambled
4 ounces cheddar cheese (cheez wiz)
(or 4 slices of cheddar cheese)
1 scallion finely diced<\/p>\n
Grill both sliced buscuits and tomato slices until slightly browned.
Place 2 buscuit halves on each plate.
Top each biscuit half with tomato slice, 2 pieces of cooked bacon, scrambled eggs and either cheese sauce or sliced cheddar.
Brown under a hot broiler and top with diced scalion<\/p>\n
serves 2 <\/p>\n<\/p><\/div>\n
6 each 6-8 oz portions Mahi-Mahi
1 tablespoon Coleman\u2019s Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce<\/p>\n
Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce. Add the mahi-mahi portions.<\/p>\n
1 1\/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 to 8 tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or lemon juice)
4 tablespoons white wine (do not use \u201ccooking wine\u201d)
6 tablespoons unsalted butter, softened
2 tablespoons thick soy sauce<\/p>\n
Combine the flour and the macadamia nuts and mix together.
Remove the mahi-mahi filets from the marinade and drain slightly.
Cool the mahi-mahi with the macadamia\/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and saut\u00e9 until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
Using a paper towel, wipe out the saut\u00e9 pan and return to heat.
Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.<\/p>\n
Serves 6<\/p>\n<\/p><\/div>\n
1 cup low-sodium soy sauce
1 ounce sugar
1\/4 cup Sake
1\/4 cup Mirin
1\/2 teaspoon minced garlic
1\/2 teaspoon minced ginger
1\/4 cup diced green onion
1\/2 cup pineapple juice
1\/2 cup cornstarch and water<\/p>\n
in a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander. 10 ounce sirloin strip was grilled with the sauce and served with veggies and mashed potatoes.<\/p>\n
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds<\/p>\n
Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.<\/p>\n
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1\/4 cup salt
1 tablespoon pepper<\/p>\n
Boil the potatoes until tender. Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.<\/p>\n
Serves 6 <\/p>\n<\/p><\/div>\n
12 ounces Chinese Egg Noodles (or enough for 4 persons)<\/p>\n
1 \u00bc lbs. shrimp (or chicken), de-veined and cut into 1 inch size pieces
1 tablespoon Sake
1 teaspoon Lawry’s seasoned salt
2 teaspoon cornstarch<\/p>\n
Combine and mix well and the bowl, cover with plastic wrap and let it marinate overnight.<\/p>\n
1 cup water
3\/4 cup low-sodium soy sauce
1\/3 cup Mirin
1 tablespoon black vinegar (substitute with balsamic vinegar for a subtle difference)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoon cornstarch<\/p>\n
Combine all ingredients in a saucepan, mix well, and bring to a boil. Stir and boil for1 minute. Can be made 2 days ahead of time and refrigerated.<\/p>\n
1 medium onion, julienne
1 medium carrot, julienne
4 ounces shiitake mushrooms, julienne
1 medium red pepper, julienne
1\/2 pounds sugar snap snow peas
2 stalks medium celery, bite-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces are substitute with Napa cabbage<\/p>\n
Boil water and cook egg noodles; while hot, set aside.
Cook shrimp or chicken in a hot wok with a little oil and julienne onion.
When shrimp or chicken is cooked, add remaining vegetables and stir-fry for 1 minute.
Add sauce and egg noodles and stir-fry for 1 minute.<\/p>\n
This is a recipe for 4 dinners and most home woks will not fit all in one pan so you may have to divide the items in half to cook. <\/p>\n<\/p><\/div>\n
10 fresh clams
1 1\/2 lbs frozen chopped spinach
1\/2 cup chopped bacon
1 cup chopped cabbage
1 tbsp ground fresh ginger
1\/8 cup oyster sauce
1 tbsp fish base
1\/8 cup sesame seed oil
4 drops Tabasco sauce
Bechamel, mornay sauces (see notes)
Grated Parmesan cheese<\/p>\n
Wash clams under cold water until no more sand is present. (Make sure that clams stay firmly closed; this indicates clams are fresh and alive. Discard any that don\u2019t close firmly.)
Put about 1\/2 quart of water in a large pot. Bring to a boil and add clams. When clams open to about 1\/2 inch remove them from the water. (Save stock for future soups and sauces.)
Cool clams and then pull apart. Take meat out, chop and reserve for spinach mixture. Reserve clam shells.
To make spinach mixture, saute chopped bacon until browned. Remove bacon, then saute cabbage in the bacon drippings. When cabbage is half cooked, add drained spinach, folding it into the cabbage. Add chopped clams, drained bacon, ginger, oyster sauce, fish base, sesame seed oil and Tabasco sauce. Finish cooking until cabbage is transparent. Drain any excessive moisture. Fold bechamel sauce into mixture. Let cool.
Stuff reserved shells about three-quarters full. Ladle mornay sauce over stuffing. Top with Parmesan cheese.
Broil until sauce turns a light brown. Serve at once.<\/p>\n
Recipe note: The clam shells can be stuffed ahead of time with the spinach mixture and refrigerated or frozen.<\/p>\n
Melt 1\/8 cup plus 1 tablespoon butter or margarine. Add 1\/8 cup minced onions and saute about 3 minutes. Add 1\/4 cup flour and cook for about 1 more minute. Remove from heat. Heat 1 cup milk to a slight simmer. Add 1\/2 teaspoon salt, pinch white pepper, pinch nutmeg and 1 bay leaf. Let simmer for about 2 minutes, then add flour mixture and cook for about 5 minutes until thick.<\/p>\n
Make up bechamel sauce (or double bechamel recipe when first making it and reserve half for mornay sauce). Add an additional 1\/2 cup milk. When sauce thickens, add 2 egg yolks and 1\/2 cup grated Parmesan cheese.
Makes 20 servings <\/p>\n<\/p><\/div>\n
6 ounces Pulled pork
3 ounces Smokey mango BBQ
1 each Burger Buns
\u00bd ounce Shaved red onion
6 ounce French fries<\/p>\n
4 ounces Mango slices (in syrup)
16 ounces Ketchup
\u00bc ounce Liquid smoke flavoring
2 ounces Onion
1\/8 ounce Cinnamon
\u00bc ounce Cumin
\u00bc ounce Garlic
8 ounces Water
2 ounces Sweet chili paste<\/p>\n
Saut\u00e9 onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot. <\/p>\n<\/p><\/div>\n
\u00bc cup red Miso paste
1 \u00bc cups mirin
\u00be cup sake
2 cups vegetable broth
2 bay leaves
4 black peppercorns<\/p>\n
1 zucchini
1 yellow squash
3 peeled carrots
1 bunch asparagus
1 medium sized red onion
1 red bell pepper
1 yellow bell pepper
\u00bc cup canola oil
1 tablespoon kosher salt
1 teaspoon black pepper<\/p>\n
\u00bc pound extra firm tofu
\u00bc cup Hoisin sauce
\u00bc cup ketchup
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Asian garlic chili sauce
1 clove garlic, minced
1 cup corn starch
1 cup canola oil<\/p>\n
1 \u00bd pounds Udon noodles
\u00bc pound BBQ tofu (above)
Vegetable mix for stir-fry (above)
1 pint Miso broth (above)
\u00bd bunch cilantro \u201ca.k.a.\u201d coriander leaves
1 cup Asian garlic chili sauce<\/p>\n
Miso Broth:
In a saucepan, combine vegetable broth, bay leaves, peppercorns, sake, and mirin.
Bring contents to a boil and reduce to a simmer for 20 minutes.
Remove bay leaves and peppercorns and add Miso paste. Wisk until a homogenous solution is created.<\/p>\n
Stir-fry Vegetables:
Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice.
Use a channel knife to create 4 grooves in the carrots and slice them into \u00bc inch slices.
Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.<\/p>\n
Asian Barbecue Tofu:
Cut tofu into 1-inch cubes.
In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic.
Bring mixture to a boil stirring occasionally. Once it begins to boil, remove from heat and let cool.
Coat tofu with barbecue mixture and set aside for 2 hours.
Coat Marinated tofu in cornstarch and pan fry in canola oil. Set aside for plate assembly.<\/p>\n
For Service:
Cook Udon noodles in boiling water until fully cooked strain and separate into bowls while noodles are still hot.
Wok-fry vegetables in canola oil and season with salt and pepper. Now place vegetables on top of the noodles.
Garnish the bowls with the BBQ tofu.
Serve with Miso broth garnished with cilantro leaves, and Asian garlic chili sauce<\/p>\n
Cooks’ note : Do not use the tough bottoms of the asparagus in the stir-fry.
4-6 servings<\/p>\n<\/p><\/div>\n
4 half breasts (1\/3 pound each) Chicken breast, boneless, skinless \u200b
1 ounce Almond breading\u200b
1 ounce Coconut Marinade\u200b<\/p>\n
6 Cups Asian Greens Mix\u200b
1 Cup Golden Pineapple, large dice\u200b
1 Cup Strawberries, quartered\u200b
\u00bd Cup Carrots, julienne cut \u200b
12 each Mint leaves, torn in pieces\u200b
1 Cup Honey-lime Dressing \u200b
\u00bd Cup Almonds, sliced, toasted \u200b
4 each Lime wedges, quartered \u200b
\u00bd Cup Mango Puree\u200b
\u00bd Cup Coco Lopez \u200b
Pinch to taste Freshly Ground Black Pepper \u200b
Pinch to taste Kosher Salt \u200b<\/p>\n
\u00bc Cup Honey\u200b
\u00bc Cup Rice Wine Vinegar \u200b
\u00bc Cup Canola Oil \u200b
\u00bc Cup Lime juice, fresh \u200b
Pinch to taste Kosher Salt \u200b
Pinch to taste Freshly Ground black Pepper \u200b<\/p>\n
\u00bd Cup Whole Eggs, mixed well\u200b
\u00bd Cup Coconut Milk \u200b
\u00bd teaspoon Pataks brand curry paste \u200b
\u00bd teaspoon Kosher Salt \u200b<\/p>\n
For the Almond Breading: \u200b<\/p>\n
\u00bd cup Flour, all purpose \u200b
1 Cup Almonds, sliced, chopped \u200b
\u00bd Cup Coconut Desiccated unsweetened \u200b
\u00bd teaspoon Kosher Salt \u200b<\/p>\n
Mix all ingredients for the salad season with salt and black pepper, mix all ingredients for dressing and add to the salad. Toss well to make sure all salad is coated with dressing. \u200b
Trim, pound chicken breast halves. Mix ingredients for marinade, place chicken in for 1-2 hours.
In a seasoned pan, place small amount of canola oil. Dredge marinated chicken breasts in the almond flour mix, saut\u00e9 until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F). Season chicken with Kosher salt after removing from the oven. \u200b
Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip. Garnish each plate with a few toasted almond slices and a lime wedge.<\/p>\n
4 portions<\/p>\n<\/p><\/div>\n
3 unpeeled Asian pears, cored and thinly sliced
9 cups (1-pound bag) spring mix or gourmet lettuce mix
1 cup crumbled blue cheese
1\/4 cup thinly sliced red onion
3\/4 cup smoked almonds, chopped into large pieces
6 tablespoons orange juice
2 tablespoons rice vinegar
1 teaspoon sugar
1\/2 cup canola oil
1\/4 teaspoon coarse salt
1\/8 teaspoon freshly ground black pepper<\/p>\n
In a large bowl, gently toss pears, salad greens, cheese, onions and nuts.
Mix orange juice, rice vinegar and sugar. Whisk in oil, salt and pepper.
Pour liquid over salad, toss and serve.
Recipe note: If the pears are not available, substitute fresh peaches, strawberries or whatever is in season.<\/p>\n
Serves 8<\/p>\n<\/p><\/div>\n
4 \u00be cup AP Flour
Pinch Salt
\u00bc cup Sugar
2 Tsp Active Dry Yeast
3 Eggs \u2013 Room Temp
\u00bc cup Pineapple Juice Concentrate
4 Tbsp Margarine – Softened
\u00be cup Warm Water<\/p>\n
Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.
Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook.
Mix until dough pulls away from sides of bowl.
Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.
Turn dough out onto a floured surface.
Divide the dough into 4 10oz portions and form into balls, cut an X about \u00bd\u201d deep into the top of each ball.
Cover and let rise for 45 minutes in the warmest part of you\u2019re kitchen.
Bake at 325F for 15 minutes or until golden brown. Serve with the Macadamia Honey Butter.<\/p>\n
4 10 oz loaves <\/p>\n<\/p><\/div>\n
1 stick Salted Butter
1 stick Salted Margarine
2 tablespoons Honey
4 each Macadamia Nuts<\/p>\n
Preheat oven to 350\u00b0f.
Chop macadamia nuts in a food processor until they are chopped into small pieces.
Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool.
Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve softened.<\/p>\n
Makes \u00bd lb. <\/p>\n<\/p><\/div>\n
Shrimp Marinade\u200b
\u200b
\u00bd cup hot chili garlic paste\u200b
1 Tbsp. Minced garlic\u200b
\u00bd cup Minced fresh ginger\u200b
1 cup Sweet chili garlic paste\u200b
2 cups Honey\u200b
2 cups Lemon juice\u200b
1 quart Canola oil\u200b
1 tsp. Fresh ground black pepper\u200b
2 tsp. Kosher salt\u200b
\u200b
Preparation\u200b
\u200b
Mix all ingredients well except for oil\u200b
Whisk briskly while slowly adding the oil\u200b
Take out 1 cup of this to baste the shrimp while they are cooking\u200b
Use the rest to marinate the shrimp\u200b\u200b
\u200b
\u200b
‘Ohana Shrimp\u200b
\u200b
5 lbs. peeled and de-veined shrimp 16-20 count\u200b
All but 1-cup shrimp marinade\u200b<\/p>\n
\u200b
Shrimp Marinade\u200b
\u200b
\u00bd cup hot chili garlic paste\u200b
1 Tbsp. Minced garlic\u200b
\u00bd cup Minced fresh ginger\u200b
1 cup Sweet chili garlic paste\u200b
2 cups Honey\u200b
2 cups Lemon juice\u200b
1 quart Canola oil\u200b
1 tsp. Fresh ground black pepper\u200b
2 tsp. Kosher salt\u200b
\u200b
\u200bPreparation\u200b<\/p>\n
Mix all ingredients well except for oil\u200b
Whisk briskly while slowly adding the oil\u200b
Take out 1 cup of this to baste the shrimp while they are cooking\u200b
Use the rest to marinate the shrimp\u200b<\/p>\n
Serves 4\u200b
\u200b
NOTE: Best if you use outdoor grill as these really smoke up the grill.
After shrimp have marinated for two days, take them out of the marinade.\u200b
If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose.
As you are grilling baste them occasionally with the marinade you saved.
When they reach an internal temperature of 145\u00baF, remove and serve.<\/p>\n<\/p><\/div>\n
1 pound Russet potatoes (washed and sliced)\u200b
1 cup heavy cream\u200b
1\/4 cup cheddar cheese\u200b
2 tbsp parmesan cheese\u200b
1\/4 cup thinly sliced sweet onions\u200b
1 tsp kosher salt\u200b
1\/4 tsp black pepper\u200b<\/p>\n
Preparation\u200b<\/p>\n
Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving. <\/p>\n<\/p><\/div>\n
1 tablespoon canola oil
1 teaspoon each, pur\u00e9ed: garlic and ginger
1\/4 cup each, julienned: red pepper and pineapple
2 cups cooked udon noodles
Salt and pepper to taste
1 teaspoon chopped roasted peanuts<\/p>\n
2 cloves garlic, peeled
2-inch piece ginger, peeled
1\/2 cup peanut butter
1\/4 cup each: soy sauce, sugar and water
1\/8 cup diced Spanish onion
1 tablespoon chopped peanuts<\/p>\n
For sauce
Put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 minutes. Remove from heat, pour in blender. Pulse until smooth.<\/p>\n
For noodles
Heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1\/2 cup peanut sauce to glaze ingredients. Garnish with nuts.
4 servings<\/p>\n<\/p><\/div>\n
1 pound Russet potatoes (washed and sliced)\u200b
1 cup heavy cream\u200b
1\/4 cup cheddar cheese\u200b
2 tbsp parmesan cheese\u200b
1\/4 cup thinly sliced sweet onions\u200b
1 tsp kosher salt\u200b
1\/4 tsp black pepper\u200b<\/p>\n
Preparation\u200b<\/p>\n
Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving. <\/p>\n<\/p><\/div>\n
20 Oz Diced Tomato (canned)
12 Oz Brown Sugar
12 Fluid oz. Chicken Stock
1 Fluid oz. Lemon Juice
1 Fluid oz. Key Lime Juice
32 Fluid oz. Coconut Milk
12 Fluid oz. Heavy Cream
2 Fluid oz. Fish Sauce<\/p>\n
1 lb. Ground Beef (80\/20)
2 ea. Whole Eggs
3 oz. Bread Crumbs
2 Oz “Garlic Chili Sauce<\/p>\n
Mix all ingredients for meatball mix together.
Portion out into 3 oz meatballs.
Cook at 350 degrees for 15-20 minutes or until internal temperature reaches 155.
Drain tomatoes from can.
Bring tomatoes, brown sugar, chicken stock, lemon and lime juice to a boil and reduce.
Once reduced, add coconut milk and fish sauce, and reduce.
Add Heavy cream and reduce one last time until thick or you can use a cornstarch slurry to help thicken.
With Meatballs cooked, drain any excess fat, and place meatballs in sauce and serve over rice.<\/p>\n
<\/p>\n
Recipies are thanks to http:\/\/www.mousetyme.com<\/a> , http:\/\/www.slammie.com\/atomicgrog\/blog\/<\/a> ,Chef Dick, Chef Thompson, Ku’ulei and Michelle Lauzon<\/p>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":" One of my favorite things about the Polynesian Village Resort is the food. I never seem to have enough time to eat all the things I love at the resort so it is nice to have gotten some of the recipes to make at home. Check out some of these recipes from the Polynesian resort. Try […]<\/p>\n","protected":false},"author":1,"featured_media":3091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[32],"tags":[188],"class_list":["post-189","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dining","tag-recipes-of-disneys-polynesian-resort-and-polynesian-village","entry"],"featured_image_src":"https:\/\/papersuasion.com\/tiki\/wp-content\/uploads\/2020\/04\/recipes01.jpg","featured_image_src_square":"https:\/\/papersuasion.com\/tiki\/wp-content\/uploads\/2020\/04\/recipes01.jpg","author_info":{"display_name":"turkmandu","author_link":"https:\/\/papersuasion.com\/tiki\/author\/turkmandu\/"},"_links":{"self":[{"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/posts\/189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/comments?post=189"}],"version-history":[{"count":1,"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/posts\/189\/revisions"}],"predecessor-version":[{"id":2786,"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/posts\/189\/revisions\/2786"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/media\/3091"}],"wp:attachment":[{"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/media?parent=189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/categories?post=189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/papersuasion.com\/tiki\/wp-json\/wp\/v2\/tags?post=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}