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    You are in: Home / Cookbooks / Pacific Islands
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    16 recipes in

    Pacific Islands


    Displaying up to 20 pages of results. To see all results, or register.

    From Sam Choy's Polynesian Kitchen. If you can't get fresh horseradish, feel free to use the bottled kind (but not horseradish sauce).

    Recipe #455378

    Wild axis deer were introduced to the Hawaiian island of Molokai in the 1860s, and today flourish all over the island. Adapted from The Polynesian Cookbook. Prep time does not include overnight marinating time. Serve with buttered noodles.

    Recipe #457402

    Adapted from Sam Choy's Polynesian Kitchen. Best if grilled over kiawe or mesquite. Prep time includes marinating time.

    Recipe #455376

    Adapted from Sam Choy's Polynesian Kitchen.

    Recipe #455371

    Adapted from Sam Choy's Polynesian Kitchen. Prep time does not include time to brew the coffee, which will vary.

    Recipe #455374

    Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time.

    Recipe #455330

    Adapted from Sam Choy's Polynesian Kitchen. This can be served as a main dish or an appetizer; number of servings is for main dish.

    Recipe #455328

    German sailors in the 1800s were atracted by Samoa's beauty and climate. Many emigrated there, bringing their recipes with them. Adapted from Sam Choy's Polynesian Kitchen. For a crisper slaw, cut cabbage in half and soak in salted ice water for about 1 hour. Drain, chill, and then shred. Prep time does not include chilling time.

    Recipe #455327

    Adapted from Sam Choy's Polynesian Kitchen. This is typical of fish stews served throughout French Polynesia.

    Recipe #455326

    Created by Hawaiian chef Roy Yamaguchi. Adapted from Barbecue USA.

    Recipe #455320

    Adapted from Barbecue USA. To set up a three-zone fire on a charcoal grill, rake half the lit coals into a double layer on one-third of the bottom grate. The rest of the coals go in a single layer in the center; the other third of the grate should have no coals. This gives you three different heat zones--a hot zone for searing, a medium zone for cooking, and a safety zone for holding food. Prep time includes marinating time.

    Recipe #455288

    Adapted from Time/Life Foods of the World.

    Recipe #455283

    Adapted from Pan American's Complete Round the World Cookbook. This is an older recipe; I've reduced the cooking time.

    Recipe #455289

    Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.

    Recipe #455051

    Adapted from Pan American's Complete Round the World Cookbook.

    Recipe #455050

    Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks!

    Recipe #397814


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