Tahitian Spam Recipes

TAHITIAN SPAM®

Steps:

• Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
• Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

TAHITIAN VANILLA CREME BRULEE

Steps:

• Preheat the oven to 325 f.
• In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract.
• Heat over medium heat just until scalded; do not allow the mixture to boil.
• Fill a large bowl with water and add ice.
• In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
• Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
• Stir in the heavy cream and divide among eight 4-ounce ramekins.
• Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
• Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
• Remove the ramekins from the water and refrigerate to cool completely.
• Preheat the broiler, if using.
• Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
• Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds.
• Watch carefully; the sugar can burn easily.
• If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
• Serve while still warm.
• Ming's Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.

TAHITIAN PUNCH

Steps:

• Mix all the liquids together.
• Halve the bvanilla bean and scrape the seeds into the mixtures.
• Quarter the limes and them to the mixture.
• Chill for at least 6 hours to allow the flavors to ripen.

TAHITIAN SPAM®

Steps:

• Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
• Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

TAHITIAN BREAKFAST TREATS

Steps:

• Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.