PUPU ANYONE?

"Pupu" in Hawaiian means appetizer, and no luau would be complete without a pupu platter. This is basically a platter of hors d'oeuvres designed to wet the appetite for the forthcoming feast. It is the Hawaiian way to say, "He mai (welcome)!" For example, a pupu platter might contain sliced vegetables and fruit, lomi-lomi salmon cherries, lumpia, kim chee, and butterfly shrimp.

Artichoke and Bacon Roll-Ups

1 lb. Bacon, raw
2 c. marinated Artichoke Hearts, drained
1 c. Brown sugar

Cut package of bacon slices in halves or thirds crosswise to make shorter strips. Cut artichoke hearts in half. Wrap each piece of artichoke heart with a bacon strip and fasten with a toothpick. Spray a broiler pan (the two-piece one that came with your stove) with Pam and arrange appetizers on it, not touching if possible. Up to this point recipe can be done ahead, wrapped in foil, and refrigerated if it has to wait more than 2 hours.

About 15 minutes before serving time, sprinkle brown sugar over the top and bake at 350 degrees until bacon is crisped to your taste. Serve on a plate lined with paper towels, or if on a buffet put in warmer lined with paper towels or a rack.

NOTE: Make plenty of these, as they disappear quickly.

Fruit Platter

Should include:

1 fresh pineapple with 1/4 left whole and rest cut into bite-sized chunks
fresh papaya and mango, sliced vertically
Whole strawberries
Honeydew and cantaloupe, peeled and sliced
Kiwi, peeled and sliced
Bananas, cut into thick horizontal slices (at very last minute!)

Mix together and serve in a colorful bowl.

Kim Chee

(Great as a dip for pupu's appetizers or a stand-alone side dish, Korean style Kim Chee is made of fresh island cabbage, chili peppers, ginger, garlic and other seasonings.)

1 celery cabbage washed
3 T. salt combined with 3 cups water
2 scallions chopped
1 garlic clove minced
1 tsp. chopped red chili pepper
1 T. sugar
1 slice fresh ginger root, minced
1 small onion, sliced thin

Cut celery cabbage into 1/2-inch squares. Cover with salted water and let stand for 2 hours.

After cabbage has stood, squeeze tightly to remove water. Place cabbage in a large jar or plastic container. Add remaining ingredients and combine well.

Leave out for one day to marinate at room temperature and then refrigerate. Kim Chee can be kept for several weeks in the refrigerator.

Hawaiian Chicken Wings

2 lb. chicken wings
1/4 c. sugar
1/2 tsp. ginger ground
1/2 tsp. garlic powder
1/8 c. onions chopped
1/4 tsp. black pepper
1/2 c. soy sauce
6 oz pineapple juice

Remove wing tips from chicken and cut apart at joint. Combine remaining ingredients. Marinate chicken wings for at least 24 hours.

Preheat oven to 375. Bake for 1 hour. Serve warm.

Hawaiian Chicken Wings II (Easy Method)

1-1/2 c. finely chopped Pineapple
3/4 c. bottled barbecue sauce
1 T. soy sauce
1/2 tsp. ground ginger
20 chicken wings, split, discard tips

In a large bowl combine pineapple, barbecue sauce, soy sauce and ginger. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.

Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking. Discard any remaining marinade.

Garnish with pineapple wedges if desired. Makes 8 servings

Hawaiian Chicken Wings III

(Everyone loves these!)

8 c. canola oil for deep frying
6 lbs. chicken wings, tips removed & wings cut in half at joint
2 T. garlic salt
2 c. cornstarch
4 eggs, beaten
1 c. cider vinegar
1/2 c. pineapple juice
1/2 c. ketchup
2 c. honey
2 T. soy sauce
1/4 c. toasted sesame seeds
4 green onions, thinly sliced

Preheat oven to 350 degrees. Heat oil in deep-fryer to 375 degrees. Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.

Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.

Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.

To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions. Serves 12.

Hawaiian Meatballs

16 oz Pineapple chunks in juice, undrained
1/2 c. Red or green bell pepper, chopped
1 tsp. Fresh ginger root, chopped
1 lb. Ground fresh turkey
1/2 c. Green onion slices
1/2 c. Plain dry bread crumbs
1/2 tsp. Salt
1 c. Teriyaki sauce

Preheat oven to 400-degrees. Drain pineapple, reserving juice; set aside. Using food chopper, finely chop bell pepper and ginger root. In 2 quart batter bowl, combine 1/4 cup of the pineapple juice, bell pepper, ginger root, turkey, green onion, bread crumbs and salt; mix gently but thoroughly.

Using small scoop, shape meat mixture into balls; place in deep dish baker. Pour teriyaki sauce over meatballs; mix lightly to coat meatballs evenly.

Bake 30 minutes. Place 1 piece of pineapple on each party pick. Add meatball and serve. Yield: 40 meatballs

Papaya-Mango Salsa (makes 2½ cups)

Mix together until sugar dissolves:

3 tablespoons sugar
1-1/2 T. white wine vinegar
Pinch red chili pepper flakes
Pinch cumin

Fold in:

1 medium papaya (seeded, peeled, and diced)
1 cup mango, peeled and diced
1/2 small red onion, diced
3 T. red bell pepper, diced
2 T. cilantro, chopped

Pineapple Bacon

Bacon strips
Fresh pineapple chunks
Tooth picks

Cut skin off pineapple, cut long wise into strips and remove core. Cut in to chunks (1/2-inch square). Wrap in bacon and secure with toothpick. Grill until bacon is crisp.

Shrimp Pupu

Mix 8 oz of cream cheese with 1 tablespoon of mayo and 1/4 tsp. curry powder. Spread onto a flat dish. To this, add a layer of chopped green onions, and top with 1 can of peeled/deveined small shrimp (you can use defrosted frozen cooked salad shrimp also). Mash 2 hard boiled eggs and while still warm sprinkle with a bit of salt. Sprinkle over the top of the shrimp and top with paprika. Serve with crackers and a spreading knife.

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