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The Mai Tai is the perfect Polynesian cocktail for beachside sipping and bartender Rico Supnet of the Royal Lahaina Resort does it best. Rico shows Joy Robertson how to mix the signature drink which features rocker Sammy Hagars Beach Bar Rum. MAKING 1. In a
The Perfect Maui Mai Tai
Today we announce some job changes for Curtis we bust out the Planters Punch and we experiment with Bittermens Elemakule Tiki Bitters MAKING 1. In a mixing glass add in all the ingredients and shake well. SERVING 2. Pour the drink in serving glass and serve.
Planters Punch Cocktail, Using Elemakule Tiki Bitters!
Aloha We are making a sweet tiki cocktail with lots of brown sugar sweetness and hidden potency. While it does have a heavy Cherry Heering flavor which may not be a favorite of Curtis. MAKING 1. In a shaker add in all the ingredients and shake well. SERVING 2.
The Aloha Cocktail, with A Flaming Tiki Bowl
Curtis comes up for a taping and brings with him some good tiki knowledge and history. This week we look into some tiki recipes starting with the Hula Bloody Hula. MAKING 1. In a shaker add in all the ingredients and shake well. SERVING 2. Pour the drink in a
Hula Bloodly Hula, Tiki History Edition
A healthy alternative to overtly salty storebought chips kumara chips not only makes for satisfying munchies but is delightfully low in calories too. Sarah shows you how yo can prepare this Maori staple at your kitchen with a few simple steps. Hearty crunchy
We create a Polynesian cocktail and entitle it the Dead Doug because it is sour and has absinthe dashes. We are using the Cthulhu Tiki Mug to create this little cocktail creation. MAKING 1. In a shaker add in all the ingredients and shake well. SERVING 2. Pour
The Dead Doug Cocktail, with The Cthulhu Tiki Mug
For directions please watch the video.
MAKING 1. In a large bowl place sweet potatoes drizzle over 4 tablespoons of the Hawaiian dressing and toss lightly to mix. 2. Chill at least an hour to season and blend flavors. 3. Keeping 5 of the pineapple slices aside for garnishing salad cut up the
Polynesian Pork Salad
GETTING READY 1.Rinse dry and chop the fish in 6 pieces. MAKING 2.Take an ovenproof shallow baking dish and arrange the fish pieces in it. 3.Drizzle lime juice on the pieces and allow it to stay for a few minutes on either side. 4.Once soked discard the juice.
MAKING 1 Into a shallow baking pan place the roast with the rib ends facing up 2 Using foil wrap up the bones to prevent them from burning while roasting 3 Roast the meat in the oven at 325 F for 1 hour 4 Into a frying pan dab in the butter and saute the
Polynesian Crown Roast
GETTING READY 1. In a rice cooker or a hot pot combine rice and celery and cook following the directions on the label of the rice packet. Cover and keep warm. Reserve to the side. 2. To prepare the pork use a knife to trim the fat. Also remove the gelatine
Polynesian Party Platter
GETTING READY 1 Heat the oven to 350 degrees farenheit.In an ungreased shallow pan spread sesame seeds and bake for 8 10 minutes stirring occasionally until golden brown and aromatic. Set aside. MAKING 2 In a 2 quart saucepan boil water.Break ramen noodles
Polynesian Chicken Salad
GETTING READY 1 Preheat the oven to 350 F. MAKING 2 In a small baking pan mix together water vinegar sweetener and bay leaf. 3 Put the onions and place fish fillets over the onions. 4 Season with salt and pepper. 5 Bake in the oven for 20 minutes or until fish
Baked Fish Polynesian
GETTING READY 1. In a Popcorn Pumper make the popcorn and measure out one quart for use. Store the rest of the popcorn for later use. MAKING 2. In a 3 quart saucepan place the butter and heat till completely melted over medium heat 3. Add the sugars to the pan
Wash chicken livers thoroughly. Drain on paper towel. Trim and cut livers in half and set aside. In a large bowl combine marinade ingredients. Add livers making sure each piece is covered by the marinade. Marinate for at least 1 hour. Drain livers. Reserve
MAKING 1. To make the sauce in a saucepan blend together the ingredients for the sauce. 2. Simmer on a low flame stirring until thick and smooth. 3. Take pan off the heat and pour sauce into a dip bowl. 4. Fry the bacon in a hot frying pan for about 2 minutes
Fruit N Turkey Rumaki
GETTING READY 1. Take a glass baking dish and put the chicken in it with the skin side facing down and meatiest pieces protruding outwards. 2. Wrap it using wax paper. MAKING 3. In a microwave oven place the dish and cook on a setting of HIGH 9 for 10 minutes.
Microwave Polynesian Chicken
GETTING READY 1 In a shallow dish mix together pineapple juice and teriyaki sauce. 2 Arrange each chicken breast between 2 pieces of clear plastic wrap. 3 Pound the chicken to 1 4 inch thickness with a meat mallet. MAKING 4 Put the chicken pieces in teriyaki
Polynesian Chicken Sandwich
GETTING READY 1. Wash the chicken pieces and pat them dry on paper towel 2. Place chicken pieces in a deep glass bowl. 3. In a cup or small bowl combine all ingredients except the vegetables. 4. Whisk lightly to blend then pour over chicken. 5. Cover bowl with
Broil beef on rack 5 to 8 minutes turning to brown all sides. In bowl combine bouillon pineapple juice onion soy sauce vinegar garlic ginger salt and mustard. Add beef. Cover refrigerate overnight. Transfer beef and marinade to saucepan and simmer about 30
MAKING 1. In a bowl mix garlic salt paprika and ginger and toss mixture with meat cubes to coat. 2. In a heavy skillet brown meat and garlic in heated oil. 3. Then stir in 1 2 cup reserved pineapple syrup beef broth and 1 4 cup of the vinegar. 4. With cover
Beef Chunks Polynesian
GETTING READY 1 In a bowl add ground round steak milk cornmeal beaten egg onion green pepper dry mustard salt chili powder pepper and vegetable oil. Combine all thoroughly. 2 Shape the mixture into meatballs having 1 inch diameter. 3 In a small bowl dissolve
MAKING 1 In a skillet heat shortening and brown the chicken. 2 Fry green pepper and onion lightly. 3 Drain out the fat. 4 Add curry powder soup water and lemon juice. 5 Cook covered on low heat for 40 minutes. 6 Drain pineapple and halve. 7 Place 1 2 pineapple
GETTING READY 1 Preheat the oven to 300 F. 2 Shell the shrimps but do not remove the tail and devein them under running water. Drain well. 3 In a bowl mix together the lemon juice salt curry powder and ginger. 4 Marinate the shrimp in the mixture 3 hours.
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