Uala Maoli Food
AIOLI
Steps:
- Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
- The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
UALA MAOLI
Sweet potato casserole from the cookbook "Hawaiian Cookbook". You can also add minced ginger root to the the pineapple juice, or even substitute orange juice in place of pineapple juice.
Provided by Pikake21
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice sweet potatoes 1/2 inch thick.
- Grease a heatproof casserole dish with a little butter (or coconut oil).
- Arrange in alternate layers starting with the sweet potatoes dotted with butter and salt, then the bananas sprinkled with brown sugar, and then the crushed pineapple.
- End with the sweet potatoes or the crushed pineapple.
- Combine the pineapple & lemon juices and honey and pour over mixture.
- Bake in 350 F preheated oven for 40 minutes, or until browned on top.
Nutrition Facts : Calories 445, Fat 0.6, SaturatedFat 0.2, Sodium 864.1, Carbohydrate 112.2, Fiber 7.9, Sugar 76, Protein 3.8
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