Hawaiian Luau for 20

by admin on September 13, 2009

Menu:

*  Marinated Beef Skewers
*  Teriyaki chicken on skewers
*  Bacon wrapped Scallops
*  Tinea Bradley’s Mushroom Rice
*  Green Salad Bar
*  Fresh Fruit
*  King’s Hawaiian Rolls
*  Iced Tea and punch
*  Coconut Macaroons and Pineapple Upsidedown Cake

1.  Delegate menu items to other homegroup members, i.e.  Victoria – Chicken skewers, Nikki – salad, rolls and beverages – Jenny and Amy K, desserts – Donna and Connie.

2.  Beef skewers – Buy 2 2.5-pound chuck roasts (a total of about 5 pounds), slice into long strips and thread onto wooden skewers.  Place in a large plastic container and cover with this marinade for at least 6 hours, preferably overnight:

6 cloves garlic, finely chopped (I use the bottled stuff rather than crush it myself)
1 cup tomato juice
1 cup soy sauce |
1 cup brown sugar
1 tsp. black pepper

When ready to cook, place in a foil pan and bake at 350 degrees for about 30 minutes. Check for doneness and go longer if necessary.

3.  Chicken Teriyaki skewers – Buy 5 pounds of boneless, skinless chicken breasts and cut into cubes.  Skewer onto wooden skewers and marinate with this:

TERIYAKI CHICKEN GLAZE
1/4 cup sugar
1/4 cup soy sauce
1 tbsp. oil
2 garlic cloves, minced

Victoria cooked these for 20 minutes at 350 degrees at her home and then brought them for further cooking at my home.

4. Bacon wrapped Scallops come pre-assembled and frozen from the grocery store.  Follow directions to broil for 15 minutes.

5.  Tinea Bradley’s Mushroom Rice – I quadrupled this recipe and baked it in two foil pans.  I could have tripled it and had plenty because there were leftovers.

6.  Fresh Fruit – Buy 3 pineapples, 1 quart of strawberries, 1 bag each of red and green grapes and 1 bunch greenleaf lettuce.  Cut the top and bottom off each pineapple, and core with a long knife.  Cut core in half and then into slices.  I then cut oval shapes in pineapple “shell”, put a lit votive candle inside and replaced the pineapple top and used it as the centerpiece of the fruit platters on each table.  Arrange the greenleaf lettuce as a bed upon which the pineapple slices, washed strawberries and grapes are arranged.  The third pineapple does not need to be decoratively carved but should be prepared by cutting skin off and slicing into pieces.


(A picked over centerpiece!)

7.  The kitchen counter was the beverage “buffet” and the kitchen table was the salad and dessert bar.   Two 8-foot tables seating 10 people each were set up in the living room.  All other food was placed on each table in long, rectangle platters.  Ideally the meat platters should have had little Hibachi grills with Sterno in them to heat up the meat but we forgot the Sterno.

Decorate with a Hawaiian theme.  I had grass skirts which I tied onto the lamp shades in the living room.  Oriental Trading Company has great luau decorations and my favorites are the fish nets with plastic sea life…lots of drama for little cost.  Hawaiian fabrics bought on sale makes great table cloths.

Set the mood with Hawaiian music. My favorite Hawaiian artists are Hapa, Na Leo and Makaha Sons, all of which can be found on iTunes.



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