Hawaiianstylebrine Recipes
HAWAIIAN-STYLE BRINE
Here is a basic brine recipe and you can adjust the amount depending on the size of meat(s) Not the cheapest brine recipe but it is good.Found this recipe on the net, the credit goes to Derrick Riches, it was just for turkey but I have used it on a chicken too and it was very good! I am almost sure this is also good with a pork roast but I have not tried it yet.
Provided by PetsRus
Categories < 15 Mins
Time 10m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Place turkey in large dish or containter and pour brine over.
- Cover and allow to brine for 24-48 hours.
- For a good size chicken, half the recipe and half the brining time.
Nutrition Facts : Calories 4041.9, Fat 5.3, SaturatedFat 0.4, Sodium 106580, Carbohydrate 971.8, Fiber 11.9, Sugar 830.1, Protein 56.1
HAWAIIAN-STYLE KALBI RIBS
Aloha! I started making these when we lived in Hawaii and they are still one of my favorite things to grill. The recipe comes from "A Taste of Aloha" by the Junior League of Honolulu. Cooking time includes marinating time but not actual grilling time since it's up to the chef.
Provided by Lvs2Cook
Categories Meat
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and marinate ribs for 4 hours.
- Broil or barbecue to desired degree of doneness.
Nutrition Facts : Calories 1088.7, Fat 85.6, SaturatedFat 36.2, Cholesterol 172.4, Sodium 3128.6, Carbohydrate 40.8, Fiber 0.5, Sugar 38.4, Protein 38.4
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- Poi. The staple and traditional filler starch dish in Hawaiian cuisine is something known as poi. Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded.
- Laulau. Traditional Hawaiian food would not be complete without a dish known as laulau — it’s one of my personal favorite dishes on this Hawaiian food list.
- Kalua pig. Another giant of Hawaiian cuisine is the famous pork dish known as Kalua Pig. Cooked in an underground oven (known as an imu), the pork slow roasts so it becomes extremely tender and retains a remarkable smoky flavor.
- Poke. Poke is the Hawaiian version of Japanese sashimi (raw fish) — and for myself, it doesn’t get much better than poke — I’m in love and addicted. Every time I come back to Hawaii to visit family, poke is just about the first food I want to eat.
- Lomi Salmon (lomi-lomi salmon) Lomi salmon is not originally native to Hawaii but was brought over from other Pacific islands. The dish is now part of most traditional Hawaiian meals and makes a great addition to poi.
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