Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

July 12, 2003 - Issue 91

Let's Have a Luau

Macadamia-Mango Chicken

Ingredients:

• 1/2 cup soy sauce
  
• 2 garlic cloves, minced
  
• 1 tablespoon brown sugar
  
• 1 tablespoon olive oil
  
• 1 teaspoon grated fresh ginger
  
• 6 skinned and boned chicken breast halves

Directions:

Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.

Remove chicken from marinade, discarding marinade.

Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle evenly with nuts.

Mustard Sauce:

Ingredients:
1/2 cup Dijon mustard
2 tablespoons light brown sugar
2 tablespoons pineapple juice
1/8 to 1/4 teaspoon ground red pepper

Instructions:
Stir together all ingredients; cover and chill up to 8 hours, if desired.

Peanut-Noodle Salad

Ingredients:

• 2 large cucumbers
  
• 1 cup soy sauce
  
• 1/2 cup coconut milk
  
• 1/2 cup rice wine vinegar
  
• 1/2 cup chunky peanut butter
  
• 4 garlic cloves, minced
  
• 1 teaspoon sesame oil
  
• 1/2 to 1 teaspoon dried crushed red pepper
  
• 1/2 teaspoon salt
  
• 1 (16-ounce) package soba noodles or angel hair pasta, cooked
  
• 1 (8-ounce) package shredded fresh carrot
  
• 6 green onions, cut diagonally into 1 1/2-inch pieces

Directions:

Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.

Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.

Note: Can be served at room temperature.

Tropical Fruit Salad

Ingredients:

• 2 (20-ounce) cans cored pineapple, undrained
  
• 3 tablespoons honey
  
• 1/2 cup fresh lime juice
  
• 1 teaspoon grated orange rind
  
• 1 teaspoon grated lime rind
  
• 6 medium oranges, peeled and sliced
  
• 4 kiwi fruits, peeled, halved, and sliced
  
• 2 papayas, peeled and cubed, or mangoes
  
• Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves

Directions:

Drain pineapple, reserving 1/2 cup juice. Cut pineapple into cubes.

Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.

Banana-Coconut Ice Cream

Ingredients:

• 2 cups sweetened flaked coconut
  
• 1 cup sugar
  
• 6 egg yolks
  
• 4 cups milk
  
• 2 cups half-and-half
  
• 1 (15-ounce) can cream of coconut
  
• 2 teaspoons vanilla extract
  
• 3 ripe bananas, mashed
  
• Garnish: toasted sweetened flaked coconut

Directions:

Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.

Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.

Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.

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Copyright © 1999, 2000, 2001, 2002, 2003 of Paul C. Barry.

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