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Seafood Luau

One pound calamari
One quarter pound shrimp, sixteen to twenty, peeled and deveined
One quarter pound scallops
Three pounds luau leaves
One tablespoon Hawaiian salt
One half teaspoon baking soda
Six Tablespoon butter
Two medium onions, diced
Three cups coconut milk
One and one half teaspoon salt
One Tablespoon sugar

Clean calamari and slice in rings, then set aside.

Wash luau leaves, remove stems and thick veins. In a pot, boil three cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for one hour. Drain and squeeze out liquid. Saute onion
And calamari, shrimp and scallops in butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for thirty minutes. 

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Kalua Pig

Serves 12 4 lbs pork butt 2 Tbs Hawaiian salt 2 Tbs liquid smoke 1 banana leaf or aluminum foil 4-6 large ti leaves, ribs removed Score pork on all sides with 1/4 inch deep slits about 1 inch apart. Rub pork with Hawaiian salt, then rub with liquid smoke. Wrap pork, in the banana leaf, then wrap completely in ti leaves. Tie with string and wrap in foil. Preheat oven to 350 degrees F. Place pork in a shallow roasting pan and add 2 cups water. Roast for 4 hours. Shred pork and let stand in 1 Tbs Hawaiian salt dissolved in 2 cups boiling water with a few drops of liquid smoke before serving.