Royal Hawaiian Food

ROYAL HAWAIIAN RIBS

Royal Hawaiian Ribs image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 pounds baby back ribs, cut into 3- to 4-rib sections
1/2 cup salt
1 carrot, thickly sliced
1 stalk celery, thickly sliced
1 onion, quartered
2 cloves garlic, smashed
One 2-inch piece fresh ginger, peeled and sliced thick
1 cup canned pineapple juice
1 cup chicken stock or broth
1/2 cup brown sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon minced chile pepper
1 teaspoon Worcestershire sauce
2 green onions, thinly sliced
Cooking spray
Oil, for brushing

Steps:

Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes.
While ribs are cooking, make the sauce. Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, chile, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened.
Heat a grill or grill pan over medium-high heat.
Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray. Place the ribs on the baking sheet and brush them with oil.
Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side. Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.

ROYAL HAWAIIAN WEDDING CAKE

Royal Hawaiian Wedding Cake image

Got this recipe off the internet when I did a Luau for my daughter's birthday. Moist and delicious--hands down the best cake I have ever had. Wow! Very impressive looking as well.

Provided by Susan K

Categories Dessert

Time 1h30m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 11

Ingredients

1.5 (18 ounce) boxes butter recipe cake mix
1/4 cup light rum
6 ounces instant vanilla pudding
1 1/2 cups water
4 large eggs
1/4 cup canola oil
6 ounces crushed pineapple in juice
4 ounces instant vanilla pudding
1/4 cup light rum
2 pints whipping cream, whipped
coconut (to garnish)

Steps:

Mix together all cake ingredients for cake.
Divide into (3) 8 or 9 inch greased and floured cake pans.
Bake according to box directions.
Cool cakes on wire racks while making frosting.
While cakes are baking and cooling, 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!
Carefully fold the pudding mixture into the whipped cream.
Toast the coconut in oven til lightly browned.
Alternate layers of cake with thick layers of whipped cream.
Garnish with toasted coconut and cover with plastic wrap.
Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 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!).

Nutrition Facts : Calories 732.8, Fat 43.1, SaturatedFat 20.3, Cholesterol 180.5, Sodium 813.4, Carbohydrate 76.3, Fiber 0.8, Sugar 51.8, Protein 6.6

ROYAL HAWAIIAN MAI TAI

Royal Hawaiian Mai Tai image

Make and share this Royal Hawaiian Mai Tai recipe from Food.com.

Provided by Bev I Am

Categories Beverages

Time 2m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup light rum
1/2 cup dark rum
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons orange Curacao
3 tablespoons orgeat syrup or 3 tablespoons almond syrup
ice cube
4 slices pineapple, cut into wedges (optional)
4 fresh mint sprigs (optional)

Steps:

Mix first 6 ingredients in pitcher.
Fill 4 small glasses with ice.
Pour rum mixture over; stir to blend.
Garnish with pineapple and mint, if desired.
Makes 4 servings.

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