Luau Restaurant Celestial Chicken With Supreme Sauce Recipes

LUAU RESTAURANT CELESTIAL CHICKEN WITH SUPREME SAUCE

Steps:

• Cut chicken breasts into 1/2 inch strips.
• Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
• Combine salt, flour, paprika and black pepper and sesame seeds.
• Dip chicken strips into half and half then dredge in seasoned flour.
• Heat canola oil in frying pan to 375 degrees.
• Add chicken strips not to crowd and fry til golden brown.
• Remove and drain on paper towels.
• SUPREME SAUCE.
• 1/4 cup butter.
• 6 chicken bouillon cubes.
• 1 1/2 cups half and half.
• 1/4cup flour.
• 1/2 tsp cayenne pepper.
• 1 1/2 cup water.
• Dissolve bouillon cubes in water.
• Melt butter in saucepan.
• Blend flour and cayenne, add to butter making a roux.
• Add chicken boullion stirring constantly until mixture has come to a full boil.
• Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
• TO SERVE.
• Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
• Place chicken strips atop rice and drizzle supreme sauce over all.

A LUAU

Steps:

• The idea of building a pit to cook is as old as time. What you cook can be as complicated or as easy as you want, and its size can be whatever the labor force allows--a much better usage for bob a job week than ruining the paintwork on your car. Suggestions for food to cook are ears of corn, potatoes, fish fillets wrapped in foil with butter and seasoning, chops or sausages wrapped in foil, clams, mussels, or lobsters. Use your imagination and experiment.
• 1. Drive 4 posts into the ground to delineate a rectangular area about 5 by 8 feet. Dig out to a depth of 18 inches, banking the sand around the edges.
• 2. Line the pit with smooth, dry pebbles or bricks.
• 3. Start a small fire on top of the stones in the middle and gradually add logs until you fill the whole pit.
• 4. Keep the fire stoked for at least an hour, then allow to burn down for another hour to ensure the stones are properly heated.
• 5. Carefully rake the embers from the pit without disturbing the stones.
• 6. As quickly as possible, spread well-rinsed seaweed or non-poisonous green leaves over the stones in a layer about 6 inches deep.
• 7. Lay the prepared food in a single layer on top of the seaweed.
• 8. Spread a 6 inch layer of seaweed over the food. Make sure the food is completely covered.
• 9. Cover with a tarp that extends at least 12 inches beyond the sides of the pit. Weigh down the edges with stones. Let the food cook for at least 3 hours.

LUAU CHICKEN

Steps:

• Depending on how many people you have, you can increase or decrease this recipe very easily.
• Put the drummettes or wings or chicken pieces in a baking dish.
• Mix the dressing with packaged dry onion soup mix and can (s) of whole berry cranberries.
• If you are making this for a few people, just use one bottle of dressing, one can of cranberries, and one envelope of onion soup mix.
• Increase portions for more drummetes or wings.
• Pour mix of dressing, cranberries and soup over the drummettes or wings, and bake at 350 for an hour and 15 minutes.

SLOW COOKER LUAU CHICKEN

Steps:

• Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

LUAU CHICKEN SANDWICHES

Steps:

• Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally., In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving., Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side. , Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.