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Video: Serve up this Hawaiian luau

updated 7/19/2007 10:44:42 AM ET 2007-07-19T14:44:42

Recipe: Tender Braised Beef Short Ribs

  • Braised Beef Short Ribs
  • 4 each 10- to 12-oz beef short ribs (boneless is fine)
  • 1 small carrot (peeled and large-diced)
  • 2 large onions (peeled and large-diced)
  • 1 stalk of celery (large-diced)
  • 1 small bunch green onions (rough chopped)
  • 2 stalks lemongrass (rough chopped, outer skins discarded)
  • 6 peeled cloves garlic (crushed only)
  • 1 large piece of ginger (peeled and rough chopped)
  • 4 oz canolla oil
  • 1 gallon good beef stock
  • Kosher salt and pepper
  • 10 black peppercorns
  • Takumi Marinade
  • 2 cups Kikkoman Takumi Sauce
  • 2 cups whole-grain mustard
  • 1/4 finely chopped green onions

Preheat oven to 375 degrees. Heat a roasting pan on your stove to Medium-High heat. Season short ribs, add oil to pan, then add short ribs, making sure all short ribs are evenly spaced out for even browning. Brown all sides of short ribs and remove from the pan and set aside.

Next add carrots, celery, onions, green onions, garlic and ginger. Cook off until browned. Add short ribs back to roasting pan, then add the rest of the ingredients. Bring to a rolling boil.  Cover with aluminum foil and bake for 2 ½ hours, or until moist and tender.

Remove short ribs from liquid and let cool. Strain off liquid and skim oil from the top. Place liquid or stock in a medium saucepan and reduce to ¼ of its volume or until it coats the back of a spoon.

Cut and trim short ribs until desired size.

In a medium bowl, mix all ingredients of marinade together. Slather short ribs in marinade and grill off.

Serving Size

Serves 4

Recipe: Hawaiin Fish Bake

  • 2 each 1 1/2 lb. Kona Cold Lobster (or your favorite lobster)
  • Vegetables and starch
  • 1 each Taro cubed into 2” squares or large slices (or use your favorite potato)
  • 1 each head of mustard cabbage, quartered
  • 2 each corn on the cob, cut in half
  • Lomi-lomi Tomato:
  • 6 oz tomatoes, peeled, seeded, and finely diced
  • 1/4 cup Maui onion, minced (or other sweet onion)
  • 2 tbsp minced fresh chives
  • 1 tbsp Rayu (spicy sesame oil)
  • 1 tsp white or red Hawaiian sea salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp sea asparagus, minced (optional)
  • Lobster stock
  • 2 oz canola oil
  • 1 large onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1/2 carrot, peeled and roughly chopped
  • 2 lobster shells and heads, split
  • 1 gallon water
  • 1 piece konbu (about 5-inch square)
  • 6 dried shiitake mushrooms
  • 2 tbsp dashi or to taste
  • 1 tsp bonito flakes
  • 4 stalks lemongrass
  • 4 each kaffir lime leaves
  • 3 each Roma tomatoes
  • 1 each 4-inch piece of ginger sliced

Bring a large enough pot to fit two lobsters with about 5 qts of water to a boil. Place the lobsters in the hot water and immediately turn off the heat. Let the lobsters steep in the hot water for 2 1/2 minutes and remove. Let the lobster cool down naturally at room temp. The lobsters will not be thoroughly cooked.

Once cooled, remove the tail meat from the shell and reserve. Also reserve the shells for stock. (Note: For presentation you can also leave the shell attached to the tail meat and cut each tail in half lengthwise.)

Vegetables and starch:
Cook the Taro until you can insert a toothpick into it easily. Blanch the mustard cabbage in salted boiling water for 30 seconds and shock in ice water. Boil the corn in boiling water till done. Reserve all till later.

Lomi-lomi Tomato:
Combine all the ingredients in a bowl and stir gently to blend. Cover and refrigerate for at least 1 hour.

Lobster stock:
Heat the oil in a large heavy soup pot over medium heat until hot and simmering. Add the onion, celery and carrots, and cook for about 4 minutes. Add the lobster shells, water, kombu, shiitakes, dashi, bonito flakes, lemon grass, kaffir lime leaves, Roma tomatoes and ginger. Simmer over low to medium heat to extract the flavors out of the lobster shells and to concentrate the flavors by reducing the liquid for about 20 minutes or to about 4 cups.

Strain through a fine china cap and reserve.

*For bread, spicy mayo and fish portion of recipe see below

Recipe: Hawaiin Fish Bake

  • Bread
  • 8 each large bias-cut French bread
  • 3 oz extra-virgin olive oil
  • 1 tbsp minced garlic
  • 1 tbsp coarse-chopped basil
  • Spicy Mayo
  • 1/2 cup mayonnaise
  • 1 tbsp grated garlic
  • 1 tbsp coarse-chopped basil
  • 1 tbsp of sriracha (or your preferred chili sauce)
  • Fish
  • 4 each 2 oz Opaka-paka (snapper)
  • 4 each 2 oz Kona Blue Kampachi (yellowtail)
  • 4 each 2 oz Hapu
  • 16 each large clams (left uncooked)
  • Garnish
  • 10 each basil leaves
  • 10 each mint leaves

Combine the garlic, basil and olive oil. Spoon the mixture over the bread. Bake the bread in a preheated 350-degree oven till golden brown and reserve.

Spicy Mayo:
Combine the mayonnaise, garlic, basil and sriracha. Use this sauce along with the lomi tomatoes to flavor the broth or to use as a condiment for the fish and shellfish.

Heat the peanut oil in a large, heavy sauté pan or skillet over medium to high heat until hot and shimmering. Season the fish with salt and pepper. Sear each fish for about 20 seconds on each side to a golden-brown color. Transfer the fish into a large ovenproof platter or large ovenproof cookware that can accommodate all the ingredients. Arrange the platter or cookware with the fish, lobster, clams, Taro and vegetables. Add some of the lobster broth to the baking dish.

Precut a sheet of aluminum foil at least three times the size of your platter. Cover the platter or the cookware with the large sheet of aluminum foil to form a dome over the platter (as the platter starts to heat up and produce steam the foil will fill out like a balloon). Place the platter in the oven at 375 degrees for about 20 minutes. Remove from the oven. Place it on the table. With a fork carefully poke a hole near the top of the foil (be careful — the steam will escape!) and fold the foil down.

Sprinkle the platter with basil and mint. Serve with spicy mayo, bread and lomi tomatoes.

Recipe: Hibachi Grilled Salmon with Japanese Citrus Ponzu Sauce

  • 4 salmon filets, about 7 ounces each
  • 4 cups white rice, cooked
  • Teriyaki Marinade
  • 1 cup light soy sauce
  • 1 1/2 cups granulated sugar
  • 3 tablespoons garlic, minced
  • 3 tablespoons ginger, minced
  • 1/2 cup green onions, sliced
  • 1 lemon, juiced
  • 1 limes, juiced
  • Japanese Citrus Ponzu
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1 Pinch dried red chile flakes
  • 1 piece konbu (dried kelp), 3 in. x 3 in.
  • 3/4 cup light soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • Garnishes
  • pink pickled ginger
  • kaiware sprouts
  • kizami nori (shredded dried seaweed) Available at Asian grocery stores

Combine the teriyaki marinade ingredients in a large mixing bowl and marinate the salmon filets for 15 minutes.

To prepare the ponzu sauce, combine the mirin, sake, chile flakes and konbu in a saucepan, and bring to a boil.  Reduce for 5 minutes to burn off the alcohol.  Allow to cool to room temperature. Whisk in the soy sauce and citrus juice. Set aside.

Remove the salmon from the marinade and grill on barbeque over high heat for 1 minute per side for medium-rare.

To serve, divide the rice between 4 serving plates.  Sprinkle the rice with furikake.  Place cooked salmon on top of the rice. Ladle 2 ounces of ponzu over fish. Garnish with pickled ginger, kaiware sprouts and shredded nori (Kizami)

Serving Size

Serves 4

Recipe: Lakanilau Roll (Seared Kobe Beef wrapped around Dynamite Crab, Tempura Asparagus & Avocado)

  • Lakanilau

Sushi Rice:
Cook medium or short-grain Japanese rice in an electric rice cooker following directions.  Generally a cup of rice will yield about 4-5 sushi rolls. When rice is finished, remove from cooker and place in large mixing bowl. While still hot, use a rice paddle to mix seasoned rice wine vinegar or sushi vinegar into the rice, making sure to break up any hard pieces. Incorporate well and then cool to 98.6 degrees and store with a damp towel over the top till ready to use.

Even with the vinegar added to the rice, sushi rice should be used within a 2-hour period then stored in the fridge or disposed of.

Crab Mix:
Combine snow crab meat or any type of crab meat (squeeze out excess water), mayonnaise, salt and pepper and lemon juice well until you have a creamy consistency.

Place half sheet of nori horizontally in front of you. Cover nori with sushi rice and turn over.
Coat asparagus with tempura batter and Panko, then deep-fry until crisp.
Place crab mix, tempura asparagus and avocado down center and roll tightly.
Thinly slice meat and place on top of roll.
Shape and cut into 7 pieces.
Sear top with a torch till medium — medium rare.
Top with Nitsume or Eel Sauce, Shichimi, sesame seeds.
Garnish with micro greens tossed in truffle oil.
Serve with wasabi and gari.


*We make our own Nitsume at Roy’s; it may be substituted with eel sauce (Kabayaki)

**These items can be found at specialty Asian food stores

Serving Size

4 rolls

Recipe: Mango and Pineapple Shortcake

  • Vanilla Chiffon
  • 1/2 cup cake flour
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/2 Tbsp. baking powder
  • 6 Tbsp. vegetable oil
  • 2 each egg
  • 3 Tbsp. water
  • 1 tsp. vanilla
  • 2 each egg whites
  • 2 Tbsp. sugar
  • Mango-Pineapple Filling
  • 1 large mango, cubed
  • 1/4 of pineapple, cubed
  • Juice of 1 lime
  • 1-2 Tbsp. sugar
  • 1 pint heavy cream
  • 5 Tbsp. powdered sugar
  • 2 tsp. vanilla extract

Combine all dry ingredients in bowl (except for last amount of sugar) and mix with a paddle on medium speed for 1 minute.

Combine oil, water, eggs and vanilla in a separate bowl

Add wet ingredients to dry and mix thoroughly

In a separate bowl whip egg whites and sugar to a medium peak

Fold in egg whites into the other mixture.

Scoop into large sprayed muffin pans. Fill ¾’s way up.

Bake in a 350 degree oven for approx 15-20 mins.

Test for doneness by sticking a toothpick in the center and making sure that it comes out clean.

Slice cake 1/3rd off the top.

Spread a little whipped cream on cake. Add a spoonful of fruit

Add another dollop of cream.

Serving Size

6-7 small cakes


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