[RECIPES] Haole Moly

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[RECIPES] Haole Moly

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Thank you to Robb Sherwin for being the first customer to my new Hawaiian-themed restaurant, Haole Moly. This is a substantial upgrade from the previously suggested moniker, The Greasy Palm.

Though Haole Moly presents its own spin on Hawaiian classics, we now present to you simplified recipes for the four cornerstone dishes with which we kicked off the restaurant so successfully:

HAOLE KALUA PIG

Traditonal luau recipe calls for this to be slow roasted, wrapped in ti leaves (from the taro plant). But we don't have none of that, so:

Take 1-2 lbs pork butt/shoulder, score heavily, rub with salt & liquid smoke, wrap in foil, roast in 325 degree oven for 3+ hours.

CURRIED MAHI MAHI

Dredge mahi fillets in egg and flour, brown in olive oil, place in casserole dish. Meanwhile, soften 1/2 onion in 2 tbsp butter, then add 3 tbsp curry powder, 1 tbsp flour, 1/2 cup chicken stock, 1/2 cup coconut milk, 2 tbsp marsala, 3 tbsp apple sauce, and salt to taste. Pour curry sauce over fillets, bake in 325 degree oven for 20 minutes.

TERI CHICKEN

Marinate skinned, filleted chicken thighs overnight in teriyaki marinade -- 1 cup soy sauce, 1 cup sugar, 1/3 cup mirin or sweet sake, 1 piece crushed ginger, heated through to dissolve sugar. Broil or grill until done.

KALBI KOREAN SHORT RIBS

Marinate thick-cut short ribs (available in Asian groceries) overnight in 1/2 cup soy, 1/3 cup sugar, 1/4 cup sesame oil, minced garlic, 2 tbsp sesame seeds and some chopped green onions. Broil or grill on each side for a couple minutes until done.

Serve everything over Calrose rice.

Welcome...

...to Haole Moly!
In the yard, not too far from the car.