Hosting a party this summer? Why not throw your own luau?
For our July/August 2008 issue of HAWAII Magazine, we created a contemporary luau guide just for you. The Modern Luau: A Complete How-To Guide features recipes by noted Hawaiian chef Fred DeAngelo, and is filled with photos that’ll make your mouth water.
This is a guide to the kind of luau we’d want to attend—with a menu rooted in real Hawaiian tradition and reflective of the sophisticated cuisine now found in Hawaii.
We’ve got everything from appetizers to Island-inspired main-course dishes, to a delicious dessert made with Kona coffee. Because we wanted you to be able to re-create the recipes—no matter where you lived—there’s even a shopping list with everything you’ll need.
On the menu: Furikake Ahi Poke, Rib-Eye Steak Poke, Kalua Pig Nachos, Smoked Salmon Lomilomi Salad, Lollipop Shrimp Luau, Miso Butterfish, Aloha Pork Shank (pictured above) and for dessert, Kona Coffee Panna Cotta.
Also included: Our list of the six greatest Hawaiian luau albums of all time and downloadable menus and invitations.
The dish pictured below? DeAngelo’s Kona Coffee Panna Cotta. Here’s the recipe:
Kona Coffee Panna Cotta
What you’ll need:
2 cups Whole milk
4 cups Heavy cream
3 tbsp. Instant Kona Coffee
6 fl. oz. Granulated sugar
1.5 fl. oz. Unflavored powdered gelatin
6 Martini glasses
Dark chocolate for garnish
Heat milk in a heavy saucepan over low heat. Sprinkle gelatin over the milk and allow to bloom, about 3 minutes. Do not boil.
Once the gelatin is dissolved, increase to medium heat and add in the heavy cream, instant coffee and sugar, stir to dissolve. Do not boil.
Remove from the heat and allow to cool, about 3 minutes, ladle into martini glass and refrigerate until set, about 7 hours or overnight.
When ready to serve, use a vegetable peeler on a block or bar of dark chocolate to make shavings. Garnish with the chocolate.
Photos by Olivier Koning