September 1, 2000


Barbecue Hawaiian-Style!

Juicy-sweet papayas, island-grown guavas, perfumed mangoes and tantalizing teriyaki-these are the seductive flavors of Hawaii. This summer, if you have a craving for tropical tastes but don't have any plans for an island vacation, then fire up the grill and host a Hawaiian-style party in your own backyard.


Clockwise from top: Waikiki Noodle Salad, Coconut Shrimp & Mango Kabobs and Kalua Pork Tenderloins

Planning your barbecue begins with selecting the right ingredients. While certain foods have become associated with Hawaii, you might be surprised that most are not indigenous to the Islands. Many of the foods and flavors of Hawaii have evolved over time from a combination of Japanese, Chinese and Polynesian influences. One ingredient that has evolved over the years is teriyaki sauce, an integral component to island cooking. Teriyaki was first prepared in Japan centuries ago as a mixture of soy sauce and mirin, a sweet cooking wine made from glutinous rice. Over many generations, the Japanese-Americans in Hawaii added fresh ginger, brown sugar, pineapple juice and green onions to the original flavor, and it gradually became the teriyaki sauce we know today. The first to capture the flavor of Hawaiian-style teriyaki was Kikkoman, who introduced the new flavor to the Mainland in the mid-1960s.

To get you started, try the following recipes which feature easy-to-find, yet exotic-tasting ingredients. Experience the flavors of Hawaii-without ever stepping on a plane.

 

How to Luau

So your yard's not a tropical paradise? Don't worry! With these fun, easy tips you can turn your backyard into an island escape.

* Make creative invitations. Send guests fabric flower leis in small gift boxes. Attach a gift tag to the lei with the party details.

* Use tiki torches to create a festive atmosphere. They can be purchased at most party stores and garden suppliers. Or, string small white Christmas lights in your trees to add sparkle.

* Carve out the top of a fresh pineapple and replace it with a large white candle. Group pineapple in a large bowl with fresh mangoes and bananas or other colorful fruit. Tuck some bright flowers in the arrangement for a delightful centerpiece.

* Tie brightly colored napkins with raffia and fresh green leaves.

* Teach your guests how to make fresh flower leis. Simply string flowers together with a heavy-duty needle and nylon or heavy thread.

* Give your guests tropical party favors, such as small bags of macadamia nuts or Hawaiian Kona coffee.

 

Five Ways to Teriyaki

While teriyaki sauce is associated with Hawaiian cuisine, it also adds great flavor to everyday meals. Try these easy teriyaki tips:

1.Teriyaki Mustard Spread
For a delicious zesty sweet-savory sandwich spread, combine teriyaki baste & glaze, Dijon-style mustard and, if desired, dried thyme. Try this on a sandwich made with smoked turkey from the deli counter or a hamburger filled with grilled sweet onion slices.

2. Spicy Orange Teriyaki
Whisk together bottled teriyaki marinade & sauce, orange marmalade and crushed red pepper. Use during the last 5 to 10 minutes of grilling as a brush-on glaze for steaks and chicken that have been marinated in teriyaki marinade & sauce.

3. Fajita Stir-fry
Combine equal parts bottled teriyaki marinade & sauce and fresh lime juice; add a little olive oil and ground cumin to make a flavorful fajita marinade. Add strips of chicken breast or beef sirloin and let marinate for 15 minutes. Saut, the chicken or beef with sliced bell pepper and onion. Serve fajita style in flour tortillas with all the toppings.

4. Saucy Teriyaki Meatballs
Use bottled teriyaki baste & glaze with honey & pineapple as a sauce for prepared frozen or homemade meatballs. Serve over cooked rice or with wooden picks as party appetizers.

5. Cashew Teriyaki Fried Rice
Brown finely diced cooked ham, chopped green onions, crushed garlic and, if desired, crushed red pepper in a little vegetable oil. Add leftover cooked rice, cooked peas and roasted halved cashews; mix to combine. Season with bottled roasted garlic teriyaki marinade & sauce.

 

Waikiki Noodle Salad

Fresh-cut vegetables and noodles tossed with a lively teriyaki-seasoned dressing makes an outstanding salad for the buffet table.

Makes 6 servings

3 packages (3 oz. each) dry ramen noodle soup
3 teaspoons vegetable oil, divided
2 ounces fresh snow peas, trimmed and cut diagonally into 1/2-inch pieces
1 small carrot, peeled and shredded
1/2 medium cucumber, halved, seeded and cut crosswise into thin slices
1/2 small red bell pepper, cut into short, thin strips
1 can (8 oz.) crushed pineapple
1/4 cup Kikkoman teriyaki marinade & sauce
4 teaspoons rice vinegar
1-1/2 teaspoons Oriental sesame oil
3/4 teaspoon garlic powder

Break noodle blocks into quarters; discard soup packets (or save for stock). Cook noodles in 2 quarts boiling water 3 minutes, stirring occasionally; drain. Rinse with cold water; drain thoroughly. Place noodles in large bowl; toss with 1 teaspoon vegetable oil. Pour 1 cup boiling water over snow peas in bowl; let stand 30 seconds. Drain; cool under cold water and drain thoroughly. Add snow peas, carrot, cucumber and bell pepper to noodles. Cover and refrigerate until chilled. Meanwhile, reserving 2 Tbsp. juice, drain pineapple. Combine reserved juice, teriyaki marinade & sauce, vinegar, sesame oil, garlic powder and remaining 2 teaspoons vegetable oil. Just before serving, pour dressing over noodle mixture; add pineapple and toss together to coat all ingredients well.

 

Kalua Pork Tenderloins

Kalua pig roasted in an underground pit is traditional luau fare. This tasty and easy-to-prepare take on the classic features pork tenderloin marinated in roasted garlic teriyaki marinade & sauce and liquid smoke. Garnish with fresh or canned pineapple rings, if desired.

Makes 6 servings

2 pork tenderloins, about 3/4 pound each
2/3 cup bottled roasted garlic teriyaki marinade & sauce
1 teaspoon liquid smoke

Slice tenderloins lengthwise almost in half, being careful not to cut all the way through; press open to flatten. Carefully place pork in large plastic food storage bag. Combine roasted garlic teriyaki marinade & sauce and liquid smoke; pour over pork. Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 1 hour, turning over once. Grill pork 4 to 5 inches from medium-hot coals, 12 to 14 minutes, or until meat thermometer inserted into thickest part registers 160­F., turning over once. (Or, broil pork 4 to 5 inches from heat source, 12 to 14 minutes, or until meat thermometer inserted into thickest part registers 160­, turning over once.) Let stand 5 minutes before slicing.

 

Polynesian Chicken Pupus

A zesty sauce of teriyaki baste & glaze with honey & pineapple, ginger, sesame oil and garlic seasons grilled chicken strips for an appealing, island-style appetizer.

Makes 6 appetizer servings

1-1/2 pounds boneless, skinless chicken breast halves
18 (10-inch) bamboo skewers*
1/2 cup bottled teriyaki baste & glaze with honey & pineapple
2 teaspoons minced fresh ginger root
1-1/2 teaspoons Oriental sesame oil
1 clove garlic, pressed
2 tablespoons sesame seed, toasted

Remove fillet from each chicken breast half. Holding knife at slight angle, cut remaining chicken pieces and fillets lengthwise into 1/2-inch thick strips, about 1 inch wide. Thread chicken onto skewers, keeping meat as flat as possible. Combine teriyaki baste & glaze with honey & pineapple, ginger, sesame oil and garlic; brush on both sides of skewers. Grill skewers 4 to 5 inches from hot coals, 8 to 10 minutes, or until chicken is no longer pink in center, turning skewers over once and brushing with remaining glaze. (Or, broil skewers 6 to 8 minutes, or until chicken is no longer pink in center, turning over once and brushing with remaining glaze.) Sprinkle both sides of skewers thoroughly with sesame seed.

*Soak bamboo skewers in water 30 minutes to prevent burning.

 

Coconut Shrimp & Mango Kabobs

Serve your guests this flavorful starter from the grill which features a colorful combination of mango cubes, green onions and shrimp brushed with a coconut-teriyaki glaze.

Makes 6 appetizer servings

1/4 cup flaked coconut
1/2 cup bottled teriyaki baste & glaze
1 pound fresh or thawed large raw shrimp (21 to 25 count)
2 ripe mangoes (3/4 lb. each), peeled, pitted and cut into 1-1/2-inch chunks
1 bunch green onions, cut into 2-inch lengths
6 (12-inch) metal or bamboo skewers*
2 tablespoons flaked coconut, toasted

Combine 1/4 cup coconut and 2 Tbsp. water in medium bowl; let stand 15 minutes, stirring occasionally. Stir in teriyaki baste & glaze; set aside. Leaving shells on tail, peel shrimp; devein. Thread shrimp alternately with mangoes and green onions on skewers, leaving space between pieces. Place kabobs on grill 4 to 5 inches from hot coals; brush generously with teriyaki baste & glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 3 to 4 minutes longer, or just until shrimp turn pink. (Or, place kabobs on rack of broiler pan; brush generously with teriyaki baste & glaze mixture. Broil 3 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 3 to 4 minutes longer, or just until shrimp turn pink.) Arrange kabobs on serving platter; sprinkle toasted coconut over kabobs.

*Soak bamboo skewers in water 30 minutes to prevent burning.

 

Glazed Macadamia Bananas

This recipe is both easy and elegant. Simply brush bananas with teriyaki baste & glaze with honey & pineapple, grill, then roll in crushed macadamia nuts.

Makes 6 servings

3 medium-size, ripe bananas, cut crosswise in half
6 (10-inch) metal or bamboo skewers*
1/3 cup bottled teriyaki baste & glaze with honey & pineapple
1/4 cup finely chopped macadamia nuts or toasted pecans

Thread one banana half lengthwise onto each skewer; brush bananas generously with teriyaki baste & glaze with honey & pineapple. Grill or broil bananas 2 to 3 minutes, or until slightly browned and bubbly, turning over once and brushing with remaining baste & glaze. Lightly roll bananas in nuts. Serve warm.

*Soak bamboo skewers in water about 30 minutes to prevent burning.

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