Create this Hawaiian-style Luau in your back yard
Saturday, April 20, 2019 | 1:30 AM
Having a Luau always seems to be the first choice for a picnic or a graduation party, but the thoughts of it are overwhelming.
Carol Nardello, chef instructor at CCAC and Northern Tier Library, shares two recipes that can bring Island success to your party. While living in Hawaii for 11 years, Carol learned how to make Kalua Pork, which is pig roast in a crock pot. The flavors are similar to a luau style pig roast but so much easier.
Another award winning recipes is Carol’s Chocolate Molten Lava Cakes. The batter can be prepared and poured into the pan and chilled 24 hours ahead. Once baked, this molten lava centered memorable dessert will bring the island to your table or party. Compliments and thanks to the chef!
5 pound pork butt roast (boneless preferred)
2 tablespoons liquid smoke
3 tablespoons minced garlic
2 tablespoons minced ginger root
2 tablespoons Hawaiian sea salt
Banana or Ti leaves (or whole cabbage leaves if unavailable)
Preheat the oven to 325 degrees. Line a large roasting pan with foil, over hanging the pan. Arrange half of the leaves on top (or cabbage). In a large bowl, combine the pork, liquid smoke, garlic, ginger and salt. Mix well to coat evenly. Arrange seasoned pork on top of the leaves. Cover with the remaining leaves and seal tightly with foil. Roast for about three hours or until a thermometer registers 150 degrees internally. Remove from the oven, open up the foil, and allow to cool briefly. Using two forks, shred into bite-sized pieces. Drain and add barbecue sauce to taste. Serve in a Hawaiian sweet roll with coleslaw and a pickle.
Instead of oven roasting, cook in slow cooker on low for eight hours; cabbage leaves optional.
Serve Hawaiian-style by adding a small head of shredded cabbage to the crock 40 minutes before serving. Shred pork as directed and serve with all of the juices and the cooked cabbage. Serve over steamed rice.
Chocolate Molten Lava Cakes in a Cupcake Pan
(yields 12 cakes)
2 tablespoons butter, softened
2 tablespoons cocoa powder
¾ cup butter
12 ounces of chocolate chips
½ cup heavy cream
¾ cup sugar
2/3 cup flour
Prepare the cupcake pans by evenly coating the inside of each with butter. Then sprinkle the insides with cocoa, coating completely. Discard any excess cocoa.
To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When the chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Cover tightly with saran wrap. Refrigerate for one hour (at least) or overnight.
Bake at 425 degrees for 10 minutes for 12 pan size, and 15 minutes for 18 size pan. For jumbo 6 pan size, cook just until the outsides and most of the top have set, and centers are jiggly. You can insert the tip of a knife or toothpick to test. You just want a bit of the very center to be a thick pudding like texture.
Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and carefully invert them. Serve immediately.