Along with its lush tropical environment, Hawaii is known for its extravagant feasts (luaus) where families and friends gather to barbecue and celebrate the arrival of a new season. Pristine weather conditions created by the kau, or summer period, which extends on the islands from April to October, create a perfect outdoor environment for preparing local specialties on the grill or in an Imu (the traditional luau cooking pit.)
For those of us on the mainland, it is easy to bring the enchantment of the islands home. By simply adding a touch of authentic Hawaiian culinary style to summertime barbecues, dinners and parties, family and friends can experience a taste of Hawaiian hospitality. With its long-standing tradition of bringing island flavors to the mainland, King’s Hawaiian has created summer grilling tips and recipes guaranteed to add tropical island flair to every backyard barbecue.
By following the tips and suggestions below, you can create an elegant tropical setting for meals or parties this Memorial Day, Fourth of July or Labor Day:
* Enhance the taste of your meat and fish with a Hawaiian cooking tradition by placing Kiawe wood chips in your gas or charcoal grill to provide a sweet smoked flavor.
* Decorate tables, chairs and serving areas with a cascade of fragrant exotic flowers including birds of paradise, red ginger, hibiscus and orchids, or use ti leaves to create a vibrant display for guests or family members.
* As most island celebrations take place around dusk, placing oil lanterns in shades of greens, blues and reds allows you to simulate a spectacular Hawaiian sunset for guests during dinner.
* Loose orchids can be used for decoration in a number of locations; on top of foods, around place settings on tables, on the ground as a walkway, or floating in beverages. To take part in a local island custom, have female guests place the flowers behind their right ear if they are single and behind their left ear if spoken for — the left ear is designated for the latter because it is closest to the wearer’s heart.
* Place favorite island foods such as coconuts, macadamia nuts and pineapples on tables as decorations or in bowls as snacks for guests.
* Serve luscious tropical drinks such as Mai Tai’s (an island favorite), Blue Hawaiian’s or a homemade tropical punch with pieces of sliced fresh mango, guava and pineapple.
As a perfect variation to traditional grilling fare, the following island-style recipes are flavorful, easy to prepare and will create an unforgettable meal for guests during the sizzling summer months:
King’s Hawaiian Grilled Summer Bread Salad
2 1/2-inch thick center vertical slices King’s Hawaiian Sweet Bread
2 tablespoons olive oil
2 medium tomatoes, chopped
1/2 cucumber, peeled, seeded, thinly sliced
1/2 zucchini, thinly sliced
1 small crookneck squash, julienned
1/4 cup chopped Maui onion (or other sweet onion)
1/4 cup chopped fresh basil
1/2 cup bottled Italian dressing
Prepare a medium-hot fire. Brush both sides of bread slices with olive oil, and then toast bread on the grill until both sides are very golden brown, 5 to 6 minutes total. Combine remaining ingredients in a medium bowl while toasted bread cools. Tear bread slices into 1-inch pieces and toss with salad. Serve immediately. Yields 4, 1-cup servings.
King’s Hawaiian Grilled Mahi Mahi Sandwich with Tropical Fruit Sauce
4 1/2 -inch slices King’s Hawaiian Sweet Bread, from middle of loaf
4 1/2 -inch Mahi Mahi steaks (approx. 1 1/4 lbs. total) — swordfish may be substituted
1 cup bottled citrus or tropical marinade
1 cup fresh mango/papaya blend, chopped
1 can (8.25 ounces) mandarin oranges, drained, chopped
1 kiwi fruit, peeled, chopped
1/3 cup orange juice
1 teaspoon cornstarch
1 tablespoon seasoned rice vinegar
1 cup fresh baby spinach
Marinate fish in marinade a minimum of 30 minutes, maximum of 1 hour, under refrigeration. Meanwhile, prepare a hot fire. Combine fruits and juice in a small saucepan; bring to a boil. Simmer over low heat 5 minutes. Whisk cornstarch together with 1 tablespoon water; stir in to fruit mixture. Continue to cook until sauce thickens, about 1 minute. Remove from heat and stir in vinegar.
Brush bread slices with olive oil and grill until both sides are toasted and golden brown, 3 to 5 minutes total. Remove fish from marinade and grill 2 to 3 minutes on each side until fish turns white and flakes easily with a fork. Discard excess marinade. Slice toasts in half; cover one half with spinach. Top with fish steak and fruit sauce, then remaining toast. Serve immediately. Yields 4 sandwiches.
King’s Hawaiian Teriyaki Rib Eye Sandwich with Pineapple Salsa
8 1/2-inch slices King’s Hawaiian Sweet Bread
4 1/4-inch thick rib eye steaks, approximately 1 pound total
1 cup prepared teriyaki sauce
1 pint fresh deli salsa
1/4 fresh whole pineapple, peeled, cored, chopped
1/4 cup olive oil
1 cup fresh baby spinach, washed and dried
Marinate steaks in teriyaki sauce a minimum of 30 minutes, maximum of 2 hours, under refrigeration. Meanwhile, prepare a hot fire. Combine salsa and pineapple. Set aside. Brush bread slices with olive oil and grill until both sides are toasted and golden brown, 3 to 5 minutes total. Remove steaks from marinade and grill 1 to 2 minutes on each side. Discard excess marinade. Divide spinach and place on the four pieces of toast; top with a steak. Divide salsa among sandwiches; top with remaining slice of toast. Slice sandwiches in half and serve immediately. Yields 4 sandwiches.
King’s Hawaiian Grilled Fruit “Pizza”
2 1/2-inch horizontal slices King’s Hawaiian Sweet Bread, from middle of loaf
4 ounces cream cheese, softened (1/2 of an 8-ounce package)
1 tablespoon honey
2 teaspoons fresh lime juice
2 tablespoons olive oil
2 kiwi fruit, fresh, peeled, thinly sliced
1/2 fresh papaya, peeled, seeded, 1/4-inch thick slices
1/2 fresh mango, peeled, 1/4-inch thick slices
1/4 fresh whole pineapple, peeled, cored, 1/4-inch thick slices
Combine cream cheese, honey and lime juice in a medium bowl; set aside. Meanwhile, prepare a hot fire. Grill papaya, mango and pineapple slices on both sides until soft and golden in color, 4 to 5 minutes per side. Brush bread slices lightly with olive oil and grill until both sides are toasted and golden brown, 3 to 5 minutes total. Spread a thin layer of cream cheese mixture on each toast. Place sliced kiwi around the outer ring of the pizza, then alternate other fruit slices, working toward the center. Serve immediately. Yields 8 servings.
In addition to these recipes provided by King’s Hawaiian, many other delicious recipes can be added to enhance your family gatherings and summer barbecues. Additional recipes and information on where to find King’s Hawaiian bread and rolls is at www.kingshawaiian.com.
