64 glorious tis Recipes

pork butt, garlic powder, hawaiian sea salt, divided, liquid smoke flavoring, water, divided, pork skin, ti leaves

taro root, grated, brown sugar, honey, coconut milk, ti leaves

pork butt, hawaiian sea salt, liquid smoke, ti leaves , with ribs removed, aluminum foil , heavy duty

phyllo pastry, thawed, butter (you can get away with 8 oz if you absolutely have to), condensed milk, water (enough to measure out 2 1/2 times the volume of the can of condensed milk), milk, vanilla extract, lemon , zest of, extra-large eggs (4 regular), icing sugar, cinnamon

pork shoulder (butt or loin can also be used), soy sauce, vegetable oil, hawaiian rock salt or 1/4 cup ice cream salt, garlic cloves, minced, ginger, ground, liquid smoke, pineapple slices, pineapple syrup, brown sugar, cornstarch, ti leaves or banana leaves or corn husk, heavy duty aluminum foil

short noodles , with pandan spice essence (lod-chong), coconut milk, palm sugar, salt, crushed ice

habanero peppers or 1 scotch bonnet pepper, fresh orange juice (about 3 large oranges), fresh lime juice, divided (not from a bottle please!), minced shallots, minced fresh garlic, dijon mustard (optional), honey, salt, thyme, boneless pork shoulder, trimmed and cut into 1 to 1-1/2 inch pieces, fat-free low-sodium chicken broth, sliced shallot, cider vinegar, freshly ground black pepper, canola oil

boneless beef round steak, cut into 1-inch cubes, fresh orange juice , preferably sour orange, fresh lime juice , preferably fresh lime, if needed substitute with lemon, vegetable oil, coarse salt, onions, finely chopped, fresh lime juice or 1 cup lemon juice, butter or 3 tbsp margarine, garlic, finely chopped, salt, fresh hot chili peppers, finely chopped , preferably scotch bonnet

fresh mahi mahi pieces, ti leaves , ribs removed or corn husks or banana leaaves, dill mayonnaise , recipe follows, bay shrimps, bay scallops, fresh spinach, shiitake mushroom , julienned, vegetable mix, (sauteed zucchini , bell pepper and onion), salt , to taste, pepper , to taste, baby bok choy, lomi tomato relish , recipe follows, soy butter sauce , recipe follows

luau leaves (leaves of the taro root plant), as needed to wrap proteins, pork butt , cut into 6 pork-chop sized slices, boneless chicken breasts, sablefish , butterfish or other fish of your choice, sea salt , as needed to taste, ti leaves to serve as wrappers, or aluminum foil ( are not to be eaten, but are used as the packaging material to bake/steam the luau leaf packets)

yeast, sugar, water, olive oil, salt, flour, cornmeal, vine ripened tomatoes, peeled, seeded, chopped, chopped roasted garlic, chopped red onion, sliced scallions, taro oil or olive oil, salt, black pepper, ripe yellow tomatoes, peeled, seeded, chopped, minced garlic, chopped fresh parsley, chopped fresh thyme, salt, black pepper, pork butt, cut into thirds, liquid smoke, sea salt, chicken stock, ti leaves or green cabbage leaves, shredded fontina, grated parmesan

whole pig, banana stumps , 4 feet long, shredded into 1/2-inch pieces, ti-leaves, with stalks, keawe or mesquite wood, river stones , with holes, meshed wire , 6 feet by 4 feet, burlap bags, soaked in water, heavy duty canvas , 12 feet by 10 feet

squirrelfish, ( red snapper may be substituted) left whole and dressed, passion fruit, halved, lemons, halved, kosher salt, ti leaves , this leaves are native to the hawaiian islands (aluminum foil may be substituted to wrap the fish), imu fire pit (or your outdoor grill may be substituted)

pork butt, hawaiian salt, divided, a few drops liquid smoke, divided, ti leaves , ribs removed, boiling water

pork butt, cut into large chunks, hawaiian or kosher salt, salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note), ti leaves (you may substitute corn husks or banana leaves)

pork butt, hawaiian salt or kosher salt, liquid smoke, ti leaves (or 2-3 banana leaves)

shovels , as needed, feet lava river rocks (lava rocks are porous) to be pre-heated, cord wood, sheet metal panels measuring approximately 4 feet square (these will retain the heat without being consumed by the fire), metal fire tongs to move rocks, panels, wood, fire mitts to protect your hands from the heat, safety goggles and protective gear for your body, a large bunch of ti leaves bound together to be used as a brush to remove ash from the rocks, a stretcher constructed with 2 (8-foot long, 2 by 6-inch pieces) lumber to comprise the wood handles, connected by 2 (2 by 6 cross) pieces each 3 to 4-feet in length, and an affixed support platform made of 3/4-inch plywood which is 4 feet long by 3 to 4 feet wide, feet of 4 foot high heavy gauge chicken wire temporarily affixed to the platform part of the stretcher to hold the pig closed after adding the rocks to the carcass, gauge wire as needed to secure the chicken wire, wire cutters, entire head-on pig carcass , innards removed, banana stumps to place between the pig meat and the hot coals to prevent the flesh from burning, ti leaves , hard stalks snapped out, to be used like aluminum foil to steam the pig

minced fresh ginger, honey, hoisin sauce, dijon mustard, fresh lemon juice, salt, salmon fillets, garnishes: ti leaves , purple basil leaves, fresh enoki mushrooms