Hawaiian Entrees

Seared Poke
Mochiko Chicken
Lamb Steaks with
      Mango Cutney
Chicken or Pork
      Adobo
Chicken Tofu
Manapua
Baked Ahi
Shoyu Chicken
Grilled Ahi with Mango Salsa
Sweet & Sour Spare Ribs
Almond and Coconut Crusted Tilapia
Number One Egg Bread
Grilled Hawaiian Chicken/PineappleSandwich
Hawaiian Chicken
Hawaiian Beach Shrimp
Hawaiian Chicken II
Hawaiian Chicken Kabobs
Hawaiian Chicken Salad
Char Sui
Kalua Pig
Maui Onion Crusted Ahi Steak
      with Mushroom Ragout
Seared Ahi with Honey Mustard Sauce
Seared Toasted Macadamia Nut Mahi Mahi
Shutome (Swordfish) with Macadamia Nuts
Lomi Lomi Salmon
Char Siu
Chicken Long Rice
Hawaiian Beef Ribs
Sweet-And-Sour Meatballs
Hawaiian Sausage Casserole

Hawaiian Beef Ribs

6 to 8 beef back ribs (6 to 7 in. each, 31/4 to 4 lb. total), cut
apart
1/2 cup prepared teriyaki sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon prepared hoisin or char sui sauce
1 tablespoon prepared barbecue sauce or catsup
1/4 cup canned crushed pineapple
3/4 teaspoon hot chili flakes

Cooking Instructions

Rinse beef ribs and pat dry. In a 1-gallon heavy plastic food bag
or a deep bowl, mix teriyaki sauce, rice wine, hoisin sauce, barbecue
sauce, pineapple, and hot chili flakes. Add ribs; seal bag and turn
to coat meat well, or turn ribs in bowl to coat and cover airtight.
Chill at least 1 hour or up to 24 hours.

2. If using a charcoal grill, mound and ignite 70 charcoal briquets
on the firegrate, with vents open. When coals are dotted with ash, in
about 15 minutes, push equal portions to opposite sides of grate. Add
5 briquets to each mound of coals.

If using a gas grill, turn heat to high, cover, and heat for 10
minutes. Adjust gas burners for indirect heat on each side of grill
(none down center); keep heat on high.

3. Set barbecue grill in place. Lay meat on grill, not directly over
heat (to avoid flare-ups). Cover barbecue; open vents for charcoal.
Cook, basting ribs occasionally with marinade the first 20 minutes
and turning as needed for even browning, until meat is rare (red in
center of thickest part; cut to test), 20 to 25 minutes total, or
medium (pink in center of thickest part; cut to test), 30 to 35
minutes total. If meat is not as brown as you like, move over direct
heat and turn frequently. Transfer ribs to a platter or plates.

Per serving: 576 cal., 66% (378 cal.) from fat; 35 g protein; 42 g
fat (17 g sat.); 11 g carbo (0.2 g fiber); 1,582 mg sodium; 121 mg
chol.

PREP AND COOK TIME: About 30 minutes, plus at least 1 hour to marinate
NOTES: Even on snow-covered decks, gas grills sizzle with these ribs.
Look for Chinese rice wine and hoisin or char sui sauce in a well-
stocked supermarket or Asian market. If marinating the ribs up to 1
day ahead, cover and chill.
MAKES: 3 to 4 servings

Hawaiian Sweet-And-Sour Meatballs

1 1/2 lb Ground beef
1/4 ts Nutmeg
1 ts Salt
2 tb Salad oil
1/2 c Brown sugar
2 c Fresh pineapple chunks
2 ea Eggs
1 ea Onion, minced
2 ea Green peppers,bite size
1/4 ts Garlic powder or minced garl
4 tb Cornstarch
1 1/4 c Pineapple juice
1 tb Soy sauce
1/3 c Water
3 tb Vinegar

Cooking Instructions:

Blend together beef, eggs, 1 t cornstarch, onion,
pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in
skillet; brown meatballs on all sides. In large saucepan add
remaining cornstarch, soy sauce, vinegar, water, and brown sugar to
pineapple juice. Cook until thickened; stir constantly. Add
meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well
heated. Yield 4 to 6 servings.

Hawaiian Sausage Casserole

1 (20 oz) can pineapple chunks in juice -- drained
1 (16 oz) can whole sweet potatoes -- drained and cut into
1/2-inch slices
3/4 pound smoked sausage -- sliced
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter or margarine

Cooking Instructions:

Drain the pineapple chunks, reserving the juice.
Add enough water to the juice to measure 1-1/4 cups.
Set aside. Place pineapple chunks, sweet potatoes,
and sausage in a 10- x 6- x 2-inch baking dish.

Set aside. Combine sugar, cornstarch, and salt in a saucepan.
Gradually add pineapple juice mixture, stirring until blended.

Cook, stirring constantly, until mixture thickens and comes to a boil;
boil 1 minute, stirring constantly. Remove from heat and add butter, stirring to melt.
Pour over sausage mixture.

Cover and bake at 350 degrees F.
for 35 to 40 minutes.
Makes 8 servings.