Photo by IGARSS 2010 of Flickr http://www.flickr.com/photos/igarss2010/

A Hawaiian feast, or luau, typically features a wide variety of fish and meat dishes with wine and entertainment. Though many people feel that entertainment is necessary for a modern luau, the food is actually the most important and traditional aspect. There are a number of ways to prepare traditional luau dishes and many of them feature teriyaki sauce, a soy sauce marinade that originated in Japan.

Combining Hawaiian, Polynesian and Asian Cooking

While many of the earliest Hawaiian dishes did not feature marinades or seasonings, many luau foods are actually created from a combination of Hawaiian, Polynesian and Asian cooking influences. Over time, teriyaki marinades became the most common form of marinade in luau cooking. Many traditional Hawaiian dishes, which are commonly served at luau’s, are made with teriyaki sauce.

Photo by IGARSS 2010 of Flickr http://www.flickr.com/photos/igarss2010/

Kailua Pua’a

One of the most common dishes at a traditional luau is slow-roasted pork, sometimes referred to as Kailua Pua’a. As the name suggests, slow-roasted pork takes several hours to prepare and, unlike many other luau dishes, does not feature a wide variety of seasonings. Typically, slow roasted pork is covered in sea salt and roasted for three to four hours. While traditional Kailua Pua’a is not made with teriyaki sauce, it is always served with long rice that has been cooked in teriyaki sauce. Because the two dishes are always served together, the teriyaki sauce is often available to apply to the pork once it has been plated.

Teriyaki Chicken & Shoyu Chicken

Teriyaki chicken is probably the most common meat alternative to slow-roasted pork at traditional Hawaiian luaus. This traditional dish is placed in a teriyaki marinade prior to grilling. After the chicken has been grilled, it is traditionally served with pineapple and teriyaki-flavored long rice. Shoyu chicken is another common luau dish. Like traditional teriyaki chicken, it is marinated in teriyaki sauce prior to grilling. The main difference is that shoyu chicken is also seasoned with sugar, garlic, and ginger.

PipiKaula

For those who aren’t fans of pork or chicken, or simply want a wide variety of dishes, another excellent teriyaki dish is PipiKaula. Pipi Kuala is a Hawaiian beef jerky that is made with strips of marinated flank steak. The strips are traditionally placed in a drying box with teriyaki sauce, ginger, chili peppers, and garlic. The strips should be left in the marinade for one to two days so that the meat soaks up a large amount of the teriyaki sauce.

Roast Pork and Ahi Poke: Photo by tweber1 of Flickr http://www.flickr.com/photos/tweber/

Ahi Poke

For those looking for a traditional Hawaiian seafood dish, one of the most common one found at luaus is known as Ahi Poke. Traditionally, Ahi Poke is used as an appetizer. Ahi poke is made with raw ahi tuna, which is seasoned with salt and onion. After seasoning, the tuna should be placed in a marinade of teriyaki or soy sauce and sesame oil and chilled until time for serving.

Two other traditional Hawaiian dishes with teriyaki sauce that are often served at luaus include sautéed teriyaki mahimahi and broiled teriyaki beef. Mahimahi, a naturally sweet fish, can also be baked with a teriyaki glaze.

Photo by horschmology of Flickr http://www.flickr.com/photos/horschmology/

Though many modern luaus stray from traditional luau cuisine, with menus incorporating such varied foods as macaroni salad and sushi, many large luau events still adhere to more traditional culinary choices. Many of these traditional luau foods have been eaten in Hawaii for centuries. When visiting Hawaii, be sure to attend a luau party for an exotic feast and entertaining surprises. On the mainland, throw a Luau-themed party for the perfect summer celebration.

Your own luau feast should start with Kalua Pork, a well-known mainstay of luau menus. At large luau events, an entire pig is often roasted all day in a specially-constructed pit oven. For a smaller luau party, cook a pork roast slowly in liquid smoke and Hawaiian rock salt. Once it is fully cooked, shred it. Though many people think of a whole roast pig when they think of a luau, it is entirely possible to approximate this delicious dish on a smaller scale.

Another popular and authentic meat choice for a luau party is chicken marinated in teriyaki sauce, which gives it a delicious combination of savory and sweet flavoring. Serve this dish with pineapple rings on the side. Seafood fans will enjoy Lomi Salmon, another excellent choice for your luau party. This contemporary dish that is often seen at today’s luaus is a combination of shredded salmon filet, diced tomatoes, and crushed ice. Serve your meat choice with long rice cooked in soy sauce, ginger, garlic, or teriyaki sauce. Another delicious tropical side dish is a fruit platter featuring coconut and pineapple.

Photo by IGARSS 2010 of Flickr http://www.flickr.com/photos/igarss2010/

Nearly every traditional luau includes poi as a unique side dish, as it was a staple of Hawaiian diet for many centuries. A nutritious dish made from the root of the taro plant, it can be purchased fresh in some locations. To make poi yourself, peel, steam, and mash the taro root. Add water to the mashed root until it forms a pudding-like consistency, and serve cold. Another traditional luau food to incorporate taro is actually known as ‘luau.’ This dish is chicken wrapped in taro leaves and baked in coconut milk.

Luau cuisine is often very creative; this creativity should continue in the way the buffet is displayed. For example, serve the tropical fruit in a bowl constructed from a hollowed out watermelon, or thread the fruit onto bamboo skewers. Many of the larger professional luaus use each dish to create a uniquely shaped display across the buffet table.

Don’t forget to create a fitting dessert for your luau. Many Hawaiian desserts incorporate coconut milk. Haupia, a traditional coconut-based Hawaiian dessert, is made by combining three cups of coconut milk and half a cup of sugar in a saucepan. Once this mixture is warm, stir in half a cup of cornstarch, which thickens the dessert. Pour into a baking dish and sprinkle with shredded coconut. Chill this dessert, and serve once it has become firm.

When planning a luau, remember that the food is the most important attribute. A modern luau party, which should be planned as a feast for the senses, often combines both traditional Hawaiian dishes and unique luau-style cuisine that is actually a fusion of several styles. When creating your own luau feast, remember to incorporate lots of teriyaki sauce and tropical fruits. Luau party food inspiration should be drawn from the island environment of Hawaii; a wide variety of tropically-inspired foods completes the luau atmosphere.

What Middle Eastern-style meal would be complete without skewers of grilled shish kabob? While its name still evokes the exotic locales of places such as Turkey and Arabia, shish kabob spread across Asia to Europe, America and Australia, becoming a truly global dish.

Every shish kabob cook has his or her own favorite recipes, but here are 5 of the most frequently seen variations. Experienced cooks suggest using stainless steel skewers rather than wooden ones to avoid getting splinters in the food. Oiling the stainless steel skewers also will help get the entrée onto the plate when it’s time to serve.

Chicken Shish Kabob.

Chicken has become one of the more popular meats for shish kabob, especially in southern Asian recipes from India and points east. White meat chicken is cut into 1-1/2 inch cubes and threaded onto skewers, alternating with an array of vegetables as varied as the cook’s imagination. Since the meat for shish kabob is typically marinated in advance, cooks have the opportunity to come up with creative flavor combinations. Some like to use a single tense flavor such as teriyaki sauce, sometimes with a little ginger to give it some “kick.” A Japanese “yakitori” version mixes sake, soy sauce, molasses and grated onion, while a tropical island recipe uses pineapple juice mixed with brown sugar, soy sauce and dry mustard.

Beef Shish Kabob.

Beef has become another preferred meat for shish kabob. Cooks prefer to use sirloin for beef shish kabob because it grills well and holds up on the skewer. Teriyaki sauce is a popular marinade for beef shish kabob, while other cooks opt for red wine, flavored oils or the traditional olive oil mixed with a firecracker array of peppers or with cumin, the spice that gives Indian curry its zing. Beef shish kabob is most often matched with traditional vegetables: mushrooms, onions, green peppers and tomatoes.

Shrimp Shish Kabob.

While it can be difficult to use fish in shish kabob, shrimp is the perfect seafood for a skewer. In fact, the Australian “shrimp on the barbie” dish often turns out to be a shrimp shish kabob. Shrimp shish kabobs are about the easiest to make, because they can be grilled by themselves without vegetables, simply brushed with melted butter or teriyaki sauce. A simple recipe for shrimp shish kabob marinates a pound of shrimp two hours in olive oil with lemon, garlic, chopped and parsley pepper. Then it’s grilled for five minutes and delivers mouth-watering taste to eager diners.

Fruit and/or Veggie Kabobs.

Vegetarians can get into the act as well when it comes to shish kabob. In fact, some cooks love nothing more than to fill a skewer with squash, onion, mushroom, peppers, tomatoes, zucchini or other veggies, brush everything with teriyaki sauce or butter, and then grill and enjoy. Even chunks of fruit can be made into shish kabob, usually served with a sweet dipping sauce.

Lamb Kabobs.

Lamb shish kabob is the classic interpretation of this dish. In fact, shepherds in the Middle East probably originated the recipe. To make traditional lamb shish kabob, cut lamb into 1-1/2-inch cubes and marinate in olive with salt, pepper, garlic and oregano or mint. Alternate meat on the skewer with chunks of onion, tomato, pepper and mushrooms. Grill until the meat is medium well and the vegetables are tender-crisp.

All of those reasons for attending a luau are strong, but what most of us really picture at these gatherings are mounds of savory foods and thirst (and consciousness) quenching drinks.

The reality of today’s Hawaiian luau is that for many resorts and hotels, it presents a great way to make a lot of money without a lot of expense. One area that you might see expenses cut is the very area which attracts most people to luaus – the food. Before you pay the (often exorbitant) cost of attending a luau, check to see what’s on the menu. Here are some things you will want served.

Meat

You will have pork, that’s a guarantee. You need to make sure that the pig roast is done in such a way as to make the end product palatable. Specifically, make sure you see that teriyaki sauce has been added. Poriou, in her wisdom, has declared this sauce acceptable at Hawaiian religious feasts, recognizing that without it, roast pig just tastes like smoke.

Chicken is also usually on the menu. Chicken’s pretty good any way it’s prepared, but again, look for some variety. Some combination of everyone’s favorite white meat, teriyaki sauce (again!) and pineapple makes for a great topping on a dish of rice.

Did someone say shish kabobs? They better have, if you are paying $40 per person! Pork and chicken marinated in teriyaki between slices of vegetables and pineapple (again! Yay!) had better be on that list.

You would think that with the availability of fish, there would be more of it, and more varieties, served at a luau. However, aside from ahi tuna there aren’t many delectable offerings from the sea at a luau. If all there is on the menu is salmon, look somewhere else.

Fruits and Vegetables

If meat’s not your game, you want to pay SEVERE attention to the fruits and vegetables included at the luau before you pay. There are not too many of these, and what passes for traditional Hawaiian vegetables are unsatisfying, to say the least.

Don’t pay up if all you see as far as veggies are purple yams and poi. You won’t be able to fill up on either, we guarantee it.

Beverages

Okay, here is where a LOT of luaus will fool the unwary tourist. Alcohol is a big part of the traditional luau, and most will advertise an open bar. What they don’t tell you about is the lack of variety at that open bar.

Sure, all you can drink Mai Tai cocktails and Budweiser might work for some, but let’s face it: when you’re in Hawaii, you want pina coladas. Most of the time, though, this quintessential tropical drink is left off the bar’s chart. Because this can be the main “hook” offered by a resort luau, make sure you ask what drinks are actually served before you pony up the cash!