Chef Sams Award Winning Seafood Laulau Recipes

LAULAU

Steps:

• Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.
• Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.

WEE WILLY'S AWARD WINNING SAUCE

Steps:

• Mix all ingredients together in a small saucepan. Simmer over medium-low heat for 30 to 40 minutes. Adjust Jack Daniels, to taste.

L AND L COOKING CREW'S AWARD WINNING RIBS

Steps:

• Dry Rub:
• Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste.
• Ribs:
• Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender.
• When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve.

DUKES WAIKIKI SEAFOOD LUAU PLATE

Steps:

• Soak rice stick noodles in warm water for 1 hour. Drain.
• Cut red onion and red bell pepper into long thin matchstick strips. Heat a large skillet pan; add oil, onion, mushrooms, seafood and salt and pepper, to taste. Fry quickly on high until seafood is almost done, 2 to 3 minutes. Season with salt and pepper and add garlic butter and scrape the bottom of the pan while it melts. Add spinach and toss well. Then add the soaked noodles and toss well. Place the noodles in the center of a small oval dish. Top with seafood. Pour Luau Sauce around the rim. Garnish with lemon wedges, orchid, and red pepper strips.
• Steam leaves and cook for 45 minutes with baking soda until tender. Transfer to ice bath for 1 minute. Drain in perforated pan. Squeeze liquid out using cheesecloth. Place the curry paste, ginger, lemongrass, and coconut milk in a saucepan and stir to dissolve. Bring to a simmer for 10 minutes.
• Heat sugar in a fry pan until it is a light brown caramel. Add the fish sauce and water. Continue to cook until the lumps are dissolved. Add the coconut milk mixture and salt. Simmer for 20 minutes. Strain through a fine sieve. Completely cool sauce and then stir in cream. Blend luau leaves with cooled sauce in blender.