Text 9200, 245 rader
Skriven 2008-06-18 14:30:08 av Janis Kracht (1:261/38)
   Kommentar till text 9040 av Ruth Haffly (1:396/45.28)
Ärende: food, fast & poor                                        [2]
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Hi Ruth!

>> Margaretville > from western NY and get some chicken. My folks used to
>> cook it on the > grill quite often during the summer; now with the
>> local bears, they
>> > don't bbq.

>> That much of a problem?  That's scarey :(

> They have had bears on their back porch, trash can diving.  If they
> grilled, the whole grill would have to be taken apert and seriously
> cleaned--not leave a speck of grease or food residue on it or the bears
> would hunt it out.

We used to stay at one my dad's friend's summer homes in the adironacks' summer
home's in the summer time frequently in the summer.. There were black bears
there that loved to visit the area.. that was the first time I saw such a thing
in my life and it scared the life out of me :)  I saw one up in a tree once and
it looked so cute, though (just a little cub).. but I ran inside the house
since I figured Mama must be around somewhere.. haha..  The Dr. who owned the
house had warned us all about the bears and scared the dickens out of us all
beforehand :) :)


>> That would be fun (g) Never been to a luau. ;) We were asked to be in

> They're fun if you go with a group of people you know. If it's just the
> 2 of you, it's OK but not as much fun as with a group.  But, the ones we
> went to still catered heavily toward the bussed in tourist crowd, very
> little attention given the "drive in" locals like we were.

Here are some Luau recies I found.. might be fun to try at the picnic if I can
find the ingredients.. the don't look too hard to find at first glance, but I
really didn't look them over too much yet :) Further inspection is obviously
necessary :)
========from http://www.angelfire.com/hi/diddlev/luaurecipes.html

 My Lu'au Recipes
 These are my favorite "backyard" luau recipes
 I've tried them all, and they work great!

Lomi Lomi Salmon
Yield: 2 Servings

4 oz Smoked salmon;finely chopped
1/2 c Green onion; sliced
1/2 c Tomato; peeled,chopped
2 tb Green pepper; chopped

Mix all ingredients together with hands. Chill well before serving.

Aku Poke (Raw fish with seaweed)
Yield: 1 Servings

1 lb Raw fish (aku or ahi)
Hawaiian salt to taste
1 pt Limu manauea (ogo)
1 ea Red chili pepper

Cube raw fish into 1-inch squares. Add salt to taste. Clean limu well, rinsing
in water several times. Chop limu into 1 inch pieces. Combine fish and limu and
mix with hands. Add pepper. Chill until ready to serve. Note: this may be
served with octopus (poke he'e). Source: Ethnic Foods of Hawaii by Ann Corum.

Pipi Kaula (Hawaiian style Jerky)
Yield: 1 Servings

2 lb Flank steak
3/4 c Soy sauce
2 tb Hawaiian salt
1 1/2 tb Sugar
1 ea Clove garlic;minced
1 ea Piece ginger; crushed
1 ea Red chili pepper; crushed
(optional)

Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and
soak beef in the sauce overnight.If you have a drying box, place the meat in
hot sun for two days, bringing it in at night. If drying in the oven, set oven
to 175 degrees. Place meat on a rack such as a cake cooking rack. Place reack
on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.
Source: Ethnic Foods of Hawaii by Ann Kondo Corum.

Oven Kalua Pork
Yield: 6 Servings

3 lb Pork butt
2 c Water
1 ts Liquid smoke
1/4 c Hawaiian salt

Place pork, fat side up, in a roasting pan or deep casserole. Combine water and
liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven at
400~ for 3 hours. Remove from pan and shred pork. Source: 100 Years of Island
Cooking by Hawaiian Electric Company

Chicken Long Rice
Yield: 4 Servings

3 lb Chicken
Water
1 ea 1/2" slice of ginger;crushed
1 ea Bundle long rice soaked in
-water to soften
Salt to taste
3 ea Stalks green onion

Place chicken in a large pot and cover with water. Add ginger and bring to a
boil; lower heat and simmer about 45 minutesto an hour, or until meat falls
away from the bones. Remove chicken from broth and discard bones. Return
chicken to broth and add long rice. Simmer until about half the broth is
absorbed by the long rice. Season with salt and green onions just before
serving. This is popular at moderm Lu'au. From: Ethnic Foods of Hawaii, by Ann
Kondo Corum

Hawaiian Fish with Thai Banana Salsa Yield: 6 Servings

2 lb Hawaiian fish*
1/4 c Coarsely chopped cilantro
Fresh cilantro sprigs
Salt

Salsa Ingredients:
1 Large firm-ripe banana
1 ts Oriental sesame oil
1/2 c Chopped golden raisins
2 tb Chopped fresh cilantro
1 ts Grated lemon peel
1 ts Japanese chili spice

* - cut into 6 equal portions (see cooking basics)

Instructions for preparing fish:
Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6
warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste.

Instructions for preparing Salsa:
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high
heat, brown banana well in sesame oil, about 8 minutes.

2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili
spice.

LauLau
Yield: 1 Servings

1/3 lb Butterfish or salmon
1 lb Pork butt (brisket o.k)
16 ea Luau leaves (see substitute)
8 ea Ti leaves

Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4
pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to
prevent itching in throat when consumed. Wash and remove tough ribs from Ti
leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place
a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat
and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours.
**** you may substitute 1 to 1 1/2 lb. spinach for luau leaves.

Poi
Yield: 20 Servings

7 lb Poi
2 c Water

Poi should be fresh, 1 or 2 days old. Freeze dried or bottled poi may be
substituted, although the flavor is more bland. Squeeze poi from bag into bowl.
Gradually add water, mix with hands until smooth, the consistency of thick
paste. Store, covered, in a cool place. Serve at room temperature. If poi is
kept at room temperature for several days, it will gradually become sour. If
refrigerated, it will sour more slowly but should be covered with a layer of
water. It may be mixed with more water when ready to serve as it hardens when
cold. Source: The Hawaiian Luau Book - Mae Keao.

HAUPIA (HAWAIIAN COCONUT DESSERT)
Yield: 20 Servings

2 ea 3 1/2 oz. can coconut
5 c Milk; hot
1/2 c Cornstarch
1/2 c Sugar

Measure 1/4 cup coconut and set aside. In a bowl pour hot milk over remaining
coconut and let stand 30 minutes. Strain through cheese cloth, squeezing out
excess liquid. Discard coconut. In sauce pan combine cornstarch and sugar. Stir
in flavored milk. Cook, stirring constantly until bubbly and thick. Pour into
greased baking dish. Sprinkle with reserved coconut. Chill until firm.

Royal Hawaiian Wedding Cake
Yield: 12 Servings

Ingredients For Cake:
1 1/2 pk Butter recipe cake mix
1/3 c Light rum
6 oz Instant vanilla pudding
1 1/2 c Water
4 ea Jumbo eggs
1/4 c Salad oil

Ingredients For Frosting:
6 oz Crushed pineapple w/juice
4 oz Instant vanilla pudding
1/3 c Light rum
2 pt Whipping cream; whipped
Coconut; for garnish

Mix all cake ingredients for cake and divide into (3) 8 or 9 inch greased and
floured cake pans and bake at temperature listed on the box. Divide each layer
into 2 layers-so you end up with 6 layers total. Soak the pineapple with the
rum for about 30 minutes. Mix in pudding and let sit until in a gelled state.
Whip the two pints of heavy whipping cream, (put metal mixing bowl in freezer
along with beaters before whipping for best results-I also put pints into
freezer for several minutes before whipping too.) Whip cream until firm-watch
it so it doesn't become butter-that's going too far! Then fold in the pudding
mixture into the whipped cream-carefully. Toast the coconut in oven til lightly
browned. Alternate layers of cake with layers of thick whipped cream. Garnish
with toasted coconut and cover with plastic wrap tightly and place in
refrigerator until the next day. I have found that if you do not wait and let
these flavors meld for atleast 8 hours, you end up taking a bite of cake and
frosting that has pieces of pineapple loaded with rum and just doesn't taste
good
===========


>> parades and drum corps events pretty much up and down the east coast
>> ... we played and did M&M routines during half time at one of NYJets
>> games in NYC when Joe Namath was playing for them.. that was pretty
>> exciting to us (g). Didn't get any food there Lol

> Oh well--did you gt to see Broadway Joe in action? The ortho dr that put

Oh yes, Joe was there.. in action :)  We got to meet him in person - for a
bunch of teenage girls, it was more than exciting Lol

> my knee back together said it was worse than anything JN had ever done.

haha.. we didn't care about the 'game' so much you know.. (grin)..  It was an
all girls Jr. Drum Corp.. where everyone is under 21.. (not a Sr. Drum corp
were everyone is over 21).

Take care,
Janis

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