Some of my favorite dishes from Hawaii

Even if you don't have an imu, you can still make Hawaiian kalua pig at home from pork butt purchased at your local supermarket.

INGREDIENTS

• 1 (6 pound) pork butt roast
• 1 1/2 tablespoons Hawaiian sea salt
• 1 tablespoon liquid smoke flavoring

DIRECTIONS

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Seared Toasted Macadamia Nut Mahi Mahi

This Hawaiian favorite white, sweet, moderately dense fish is most often served at luaus either baked or sauted.

Ingredients:

• 4 (6 ounce) mahi mahi fillets
• salt and pepper
• 1/2 cup unsalted butter softened
• 1/2 cup macadamia nuts, toasted, ground fine
• 1/4 cup panko (Japanese breadcrumbs)
• 2 tablespoons olive oil

Preparation:

Salt and pepper each fillet as desired.

Combine the toasted macadamia nuts with softened but not melted butter. Add in panko breadcrumbs as well as a light amount of salt and pepper.

Lightly press breadcrumb mixture onto the top of fish and place fish into a pan with the olive oil. Saute fish on both sides until it bounces back slightly when pressed - about 5 minutes per side.

This coconut pudding, haupia, is a staple desert at every Hawaiian luau.

Ingredients:

• 2 cups coconut milk
• 1 cup whole milk
• 6 tablespoons sugar
• 5 tablespoons cornstarch
• 1/4 tsp vanilla (if desired)

Preparation:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.

The recipe can be easily modified for personal taste using more or less sugar and cornstarch.

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