Best 3 Dukes Waikiki Seafood Luau Plate Recipes

CAVIAR PLATE

Steps:

• Place the caviar tin in a small bowl of ice, to keep cold. Peel eggs and separate the whites and yolks. Chop yolks and whites separately. Place caviar on a platter and surround with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, creme fraiche, melted butter, blini, and toast points.

PIGLATIN PLATE

Steps:

• For the marinade: Preheat the oven to 325 degrees F. Place the pork butt in a roasting pan fat-side up. Use a knife to carefully poke about 15 holes into the pork butt. In a blender or food processor, add the orange juice, olive oil, lime juice, 2 tablespoons of the cumin, 2 tablespoons of the oregano, 1 tablespoon of the pepper, the salt and garlic, and pulse until mixed and the garlic is minced. Pour the marinade over the pork. In a small bowl, combine the remaining 2 tablespoons cumin, oregano and pepper, mix well, and then pour evenly over the pork butt. Tightly cover the pan with foil and place in middle rack of the oven to cook for 8 hours.
• Using tongs or two forks, pull the pork and then cover with foil until ready to serve.
• For the rice: About 45 minutes before the pork butt is finished, start on the rice. Pour 4 cups water in a medium saucepan with the granulated garlic, olive oil and salt. Bring to a boil, then add the rice and reduce the heat to a low simmer. Cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Set aside.
• For the beans: In the pitcher of a blender add the cumin, oregano, black pepper, salt, seasoning, tomatoes, garlic and onions. Blend until the tomatoes, garlic and onions are no longer solid. Heat the olive oil in a large saucepan set over medium heat. Add the vegetable puree and stir gently for 3 minutes. Add the white wine and beans. Reduce the heat to medium-low. Cook at a simmer, stirring every 2 minutes, for 20 minutes.
• In a small skillet, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Place the plantains in the oil and cook until golden brown on the bottom, 1 to 2 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Place the plantains on a paper towl to drain excess grease.
• Place a scoop of rice on each plate and pour some beans over the rice. Place some pulled pork next to the rice and beans, and some fried plantains next to the pork. Garnish each plate with a lime wedge, some cilantro and queso fresco. Serve hot.

VIETNAMESE HERB AND SALAD PLATE

Steps:

• Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.;
• Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside. Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don't cook the vegetables, bathe them. Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving. To serve, lift the salad out of the vinegar bath and mound attractively on a plate.
• Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside. Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours. Drain the bean sprouts and serve mounded on several plates.