Feast in the Spirit of Aloha
It’s hot outside, summer vacations are in full swing. It’s the perfect time for a Luau Party. Create your own backyard paradise with colorful flowers, tiki torches, and perfect Island cuisine. The possibilities are endless. Just head to your favorite dollar store or party supply house and load up on the fun. Keep it light and don’t worry too much, Luaus are all about taking it easy. Buy some bird song CDs, or download some Hawaiian music for the radio, turn a convenient broomstick into a limbo bar and don’t forget to buy drink umbrellas. You can put the finishing touches on your decorations with some seashells, hula-skirts, coconuts, bamboo, banana leave, melamine plates – whatever you can find that fits the theme – just go for it and let the good times roll.
Traditional luau food is Kalua Roast Pork cooked in an imu oven, or as we call it a pit of hot coals. This recipe does away with the pit, while still delivering the authentic slow cooked flavor. Serve our Hawaiian Sweet Potato Salad as your side dish and you’ll have top notch food that is oh so simple to prepare. Complete the meal with fresh pineapple, papayas, your favorite party appetizers and banana boats for dessert. Don’t forget the tropical shirts and be sure to throw the shaka hand sign. For an extra sweet memory use the great photos you take as personalized thank you cards for all the guests. Aloha!
Hawaiian Sweet Potato Salad
Ingredients:
4 medium sweet potatoes
20 ounces pineapple chunks, drained
1/2 cup slivered almonds
1/2 cup pecans – chopped
1 cup mayonnaise
2 tablespoons milk
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/2 orange – grated
2 teaspoons fresh tarragon – chopped
Directions:
Wash potatoes if using fresh. Cook until tender but firm. If using canned, drain.
Peel cooked potatoes and cut into bite sized chunks.
In a large bowl, toss potatoes, pineapple, nuts and orange juice. Canned sweet potatoes are soft so toss them gently so they don’t break apart.
In a small bowl, combine the mayo, milk, vinegar, curry powder, orange peel and tarragon.
Pour the over the potato mixture. You may not need to use all of it.
Toss gently and chill for several hours.
Serve chilled.