Polynesian ' Aina Ahiahi - November 22 ,2008 - Molano's Home

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Salad (chef lepervanche)
TURKEY SALAD POLYNESIAN


Ingredients
Salad
• 8 ounces uncooked mostaccioli pasta
• 2 cups cubed cooked turkey or cooked chicken
• 3/4 cup sliced celery
• 3/4 cup chopped walnuts
• 1/4 cup thinly sliced green onion
• 1 (11 ounce) can mandarin orange segments, drained
• 1 (8 ounce) can pineapple tidbits, in own juice,drained (reserve juice)

Dressing
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons reserved pineapple juice
• 1/2 teaspoon salt
• lettuce, optional

Directions

1. Cook pasta to desired doneness, drain and rinse with cold water.
2. In a large bowl, combine all of the salad ingredients.
3. In a small bowl, combine all of the dressing ingredients, mixing well.
4. To serve, pour dressing over salad mixture and toss gently.
5. You may wish to serve salad on pieces of lettuce.


Main PA (chef Molano)
POLYNESIAN GLAZED SALMON ME TARO POI


Ingredients
• 3/4 cup pure maple syrup
• 1 cup water
• 1 1/2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 2 1/4 teaspoons prepared horseradish
• 1/2 teaspoon salt
Salmon:
• 4 salmon fillets (about 1-1/2 inches thick)
• 2 cloves garlic, crushed
• 2 sprigs fresh dill
• 1/4 teaspoon salt
Directions
1. For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.
2. Bring to a boil; reduce he at to simmer.
3. Cook until reduced by half, about 15 minutes.
4. Glaze will keep refrigerated for several days.
5. To prepare salmon: Place salmon in shallow pan.
6. Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer.
7. Cover and cook 3 minutes.
8. Remove from heat and let stand in covered pan 8 minutes.
9. Heat broiler.
10. Remove salmon from cooking liquid and place, skin side down, on to broiler pan.
11. Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.


POLYNESIAN FLANK STEAK

Ingredients
• 1/3 cup pineapple juice
• 1/3 cup low sodium soy sauce
• 1/4 cup green onion, thinly sliced
• 1 tablespoon fresh ginger, minced peeled
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 1/2 lbs flank steaks
• cooking spray
Directions
1. Combine first 6 ingredients in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
2. Prepare grill.
3. Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turing and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.


MONAMONA (CHEF PEREZ)
POLYNESSIAN CAKE AND CREAM FROSTING


Ingredients
• 2 cups all-purpose flour
• 1 cup oil
• 1/2 cup water
• 2 cups sugar
• 3 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chopped walnuts
• 1 (6 1/2 ounce) can crushed pineapple in juice
• 1 cup shredded coconut
• 2 cups shredded carrots
Frosting
• 1/2 pint heavy whipping cream
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup milk
Directions
1. Combine all ingredients in a large bowl and mix with a spoon. Pour into a greased and floured 13X9 baking pan and bake at 350* for 50 minutes. Cool.
2. Prepare frosting by whipping all ingredients together and cover cake. Garnish with coconut and refrigerate.


FOR KA KEIKI (CHEF RICARDO)
POLYNESSIAN PIZZA


Ingredients
• 2 cups chopped cooked chicken (I use rotisserie chicken)
• 1 cup thinly sliced green onion
• 1/2 cup sweet and sour sauce
• 1 large prebaked pizza crust (Boboli)
• 1-2 cup shredded monterey jack cheese
• 1/2 cup chopped Canadian bacon
• 1 (8 ounce) can crushed pineapple with juice, drained
Directions
1. Preheat oven to 450° and position rack in the the center of the oven.
2. In a mixing bowl, stir the chicken, onion, and sweet-and-sour sauce together.
3. Spread the mixture over the pizza crust, leaving a 1/2-inch border.
4. Sprinkle cheese over all.
5. Top with the Canadian bacon and sprinkle on the pineapple.
6. Bake for about 12-14 minutes or until cheese melts and just begins to color.
7. Cut into wedges and serve.