Anytime you want a tasty local treat

Steak & Shrimp

Aloha Friday (Laulau & stew)

Chopped Steak w/Vegetables

Pork Adobo w/Potato

Corned Beef w/Cabbage

Tripe Stew

Baked Meat Loaf w/Mash

Kalua Cabbage

Cream of Mushroom Chicken

Dinner in a Dish

Portuguese Bean Soup

Aloha Tuesday (Kalua cabbage & stew)

Braised Beef w Noodles

Pork and Peas

Chili Dog Special

Seafood Platter

Teriyaki Hamburger Steak

Shoyu Chicken

Katsu Curry

Chicken Katsu

Beef Stew

Beer Battered Fish

Hamburger Steak

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together until well blended.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk and vanilla extract. Mix until combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not overmix. Gently fold in the chopped nuts and fruits.

Combine All Ingredients

Grease a 9x13 inch baking pan with butter or cooking spray.

Prepare the Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour the Batter

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

In a small bowl, whisk together the powdered sugar, milk, and melted butter until smooth and well combined.

Prepare the Glaze

Once the baked treat has cooled for about 10 minutes, drizzle the topping over the top.

Drizzle the Topping

Allow to cool completely before cutting into squares and serving.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Eggs

Milk

Vanilla extract

Cinnamon

Nutmeg

Chopped nuts (walnuts or pecans)

Chopped fruits (apples or bananas)

Powdered sugar

Butter (melted)

In a medium bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Whisk together until well combined.

Prepare the Marinade

Place the ribeye steaks in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the steaks, making sure they are well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

Marinate the Steak

In a separate bowl, add the shrimp and the remaining marinade. Toss to coat the shrimp evenly. Let them marinate in the refrigerator for about 15-20 minutes.

Marinate the Shrimp

Heat a grill or a skillet over medium-high heat. Remove the steaks from the marinade and discard the marinade. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

In the same skillet or on the grill, add the marinated shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

Cook the Shrimp

Slice the ribeye steaks against the grain and arrange them on a serving platter. Top with the cooked shrimp and sprinkle with chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the steak and shrimp.

Plate the Dish

Ribeye Steak

Shrimp (peeled and deveined)

Olive Oil

Garlic (minced)

Lemon Juice

Black Pepper

Paprika

Fresh Parsley (chopped)

Lemon Wedges

Fresh Parsley (for garnish)

Cut the pork butt into large chunks and season with Hawaiian sea salt. Set aside.

Prepare the Pork

Place a few luau leaves on a clean surface, add a chunk of the seasoned pork on top, and wrap the leaves around the pork tightly.

Wrap the Pork

Wrap the luau leaves package with ti leaves to secure the contents. This will help keep moisture in during the cooking process.

Wrap with Ti Leaves

Place the wrapped laulau packages in a steamer basket, add water to the steamer, and steam for 4-5 hours, adding more water as needed to maintain steam.

Steam the Laulau

In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.

Brown the Beef

Add the chopped onion and minced garlic to the pot. Sauté until the onions are translucent, about 3-4 minutes.

Sauté the Vegetables

Stir in the diced potatoes, sliced carrots, beef broth, soy sauce, black pepper, and bay leaves. Bring to a boil.

Add Remaining Ingredients

Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender.

Simmer the Stew

Pork butt

Luau leaves or taro leaves

Hawaiian sea salt

Ti leaves

Water

Beef stew meat

Potatoes, diced

Carrots, sliced

Onion, chopped

Garlic, minced

Beef broth

Soy sauce

Black pepper

Bay leaves

Olive oil

In a large bowl, combine the ground beef with salt, black pepper, garlic powder, and onion powder. Mix well until the spices are evenly distributed throughout the meat.

Season Ground Beef

Divide the seasoned ground beef into four equal portions and shape each portion into a patty, about 3/4 inch thick.

Form Patties

In a large skillet, heat olive oil over medium heat. Once hot, add chopped onion, bell pepper, carrot, and green beans. Sauté for about 5-7 minutes or until the vegetables are tender-crisp. Remove vegetables from skillet and set aside.

Sauté Vegetables

In the same skillet, add the patties and cook for about 4-5 minutes per side, or until they are browned and cooked through. Remove the patties from the skillet and set aside.

Cook Patties

In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. In the skillet, add beef broth and Worcestershire sauce; bring to a simmer. Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.

Prepare Sauce

Return the cooked vegetables and patties to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes until everything is heated through. Serve hot.

Combine and Serve

Ground beef

Garlic powder

Onion powder

Bell pepper, chopped

Carrot, sliced

Green beans, trimmed

Worcestershire sauce

Cornstarch

In a large bowl, combine the cubed pork shoulder with soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, and salt. Mix well and marinate for at least 30 minutes, preferably overnight in the refrigerator for enhanced flavor.

While the pork is marinating, peel and cube the potatoes. Set aside.

Prepare the Potatoes

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the sliced onions and sauté until translucent, about 3-4 minutes.

Start Cooking the Pork

Add the marinated pork (along with the marinade) to the pot. Stir well to combine with the onions and cook for about 5-7 minutes until the pork is browned on all sides.

Add the Marinated Pork

Pour in the cup of water and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for about 45 minutes, stirring occasionally.

Add Water and Simmer

After 45 minutes, add the cubed potatoes to the pot. Stir to combine and cover. Continue to simmer for an additional 20-25 minutes or until the pork is tender and the potatoes are cooked through.

Add Potatoes

Taste the adobo and adjust the seasoning with additional salt and sugar if necessary. Remove from heat.

Adjust Seasoning

Serve the Pork Adobo with potatoes warm over steamed rice. Enjoy your meal!

Serve

Pork shoulder, cut into cubes

Potatoes, peeled and cubed

Onion, sliced

Black peppercorns

Vinegar (preferably cane vinegar)

Sugar

Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot or Dutch oven.

Prepare the Corned Beef

Add pickling spice, black peppercorns, and bay leaves to the pot with the brisket.

Add Seasoning

Fill the pot with enough water to completely cover the brisket, usually around 6-8 cups.

Cover with Water

Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 2.5 to 3 hours, or until the brisket is tender.

Boil the Corned Beef

While the corned beef is cooking, peel and chop the carrots and potatoes into bite-sized pieces.

Prepare Vegetables

After the corned beef has been simmering for about 2 hours, add the chopped carrots and potatoes to the pot.

Add Vegetables

Cut the cabbage into quarters and add it to the pot 30 minutes before the corned beef is done cooking.

Add Cabbage

Once cooked, carefully remove the corned beef from the pot and let it rest for about 10 minutes before slicing against the grain.

Slice the Corned Beef

Plate slices of corned beef with the cooked vegetables. Optionally, serve with Dijon mustard and horseradish on the side.

Serve with Vegetables

Corned beef brisket

Cabbage

Carrots

Potatoes

Pickling spice

Dijon mustard

Horseradish

Thoroughly rinse the beef tripe under cold water until all impurities are removed. Cut it into bite-sized pieces.

Clean the Tripe

Peel and dice the carrots and potatoes into small cubes. Chop the onion and mince the garlic cloves.

Chop Vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent, about 5 minutes.

Add the cleaned and cut tripe to the pot. Stir in the tomato paste and cook for another 5 minutes, allowing the flavors to meld.

Add Tripe and Tomato Paste

Pour in the beef broth and add the diced carrots and potatoes to the pot. Stir well to combine.

Add Broth and Vegetables

Add the bay leaves, thyme, salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until the tripe is tender.

Season and Simmer

Taste the stew and adjust seasoning with more salt, pepper, or cayenne pepper as desired.

Final Adjustments

Beef tripe

Onion

Garlic cloves

Tomato paste

Thyme

Cayenne pepper

In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, beaten egg, Worcestershire sauce, half of the ketchup, salt, black pepper, and dried thyme. Mix until well combined.

Mix the Ingredients

Transfer the meat mixture to a loaf pan and shape it into a loaf. Spread the remaining ketchup on top.

Shape the Loaf

Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).

In a large pot, add the cubed potatoes and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes.

Anytime You Want A Tasty Local Treat

Steak & Shrimp

Aloha Friday (laulau & Stew)

Chopped Steak W/vegetables

Pork Adobo W/potato

Corned Beef W/cabbage

Tripe Stew

Baked Meat Loaf W/mash

Kalua Cabbage

Cream Of Mushroom Chicken

Dinner In A Dish