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As seen on the
Open House Show
Sunday Mornings
6:30am - Channel 8
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Click here to download pdf file of Buster's Pork Luau recipe
| Pork Luau |
Jamaican Voodoo Chicken | Macadamian Crusted Chicken
Big Kahuna's Chicken Salad
Buster's Tropical Cocktails!
Buster's Last Hurricane
Purple Haze
Bonzai Pipeline
Typhoon
Jamaican Voodoo Chicken
Yield: 1 Order
Ingredients:
Chicken Skewers - 3
Creole Sauce - 2 ozs.
Mango Pineapple Salsa - 1 oz.
Pineapple Head - 1/3
Pineapple Wedge (Skin on 1 1/2" Thick) - 1
Banana Leaf - 5" x 5"
Preparation:
1. Place the chicken skewers on the griddle and cook until brown and carmelized (3-4 minutes)
2. Line the plate with the 5" x 5" banana leaf.
3. Place half of the pineapple top on banana leaf cut side facing forward.
4. Place the pineapple wedge skin side up in front of the pineapple top.
5. Plant the chicken skewers in the pineapple wedge.
6. Place the ramekin of Creole Sauce in front of the wedge.
7. Mound a dollop of mango pineapple salsa on each side of the ramekin.
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Macadamian Crusted Chicken
Ingredients:
1 (8oz.) Chicken Breast
Buster's Beach Seasoning - 1 tsp.
Coconut Tempura Batter - 1/4 cup
Macadamian Breading - 3/4 cup
Olive Oil Blend 1/4 cup
Ginger Soy Glaze - 2 oz.
Hawaiian Chutney - 1/2 cup
Onion Crisp - 1/2 cup
Garlic Mashed Potatoes - 2 cups
Vegetable Stir Fry - 1 cup
Banana Leaf - 10" x 10"
Grilled Pineapple Ring - 1
Black and White Sesame Seeds - 1 tsp.
Preparation:
1. Season the chicken breast with Buster's seasoning. Coat skin side of the breast with the coconut tempura batter, then coat the battered breast with the Macadamian breading and pack well.
2. In a frying pan or griddle, heat the oil and place the breast, breaded side down in the oil. Sauté for 1 minute just to set the breading, turn the breast over and place in the oven at 450 defree for 6-8 minutes. If the crust gets too dark, place a piece of foil over the top.
3. Line the plate with the banana leaf.
4. Mound the mashed potato at the back of the plate.
5. Mound the vegetable stir fry at center of the plate.
6. Place the chicken breast over the vegetables, airline bone sticking upward.
7. Ladle the Hawaiian chutney in the center of the chicken.
8. Placed the grilled pineapple up-right between the potatoes and the chicken.
9. with a squirt bottle drizzle the soy glaze over the chicken and the plate rim. sprinkle sesame seeds all over.
10. Mound the onion crisp over the mashed potato.
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Big Kahuna's Chicken Salad
Yield: 1 order
Ingredients:
Napa Cabbage Leaves - 3
Asian Salad Mix - 1 qt.
Marinated Grilled chicken Breast - 4 oz.
Sesame Ginger Vinaigrette - 4 oz.
Mango Pineapple Salsa - 1/2 cup
Toasted Seasame Seeds - 1 Tbsp.
Crisp Rice Noodles - 2 cups
Sliced Scallions - 1 Tbsp.
Three Color Diced Peppers - 1 Tbsp.
Preparation:
1. Line the COLD plate with cabbage leaves.
2. In a large bowl, combine the Asian salad mix, diced chicken (1/2), mango pineapple salsa, 1 cup of rice noodles, dressing and toss well.
3. Mound the salad high in the center of the cabbage leaves.
4. Place the remaining crisp noodles over the top of the salad.
5. sprinkle the sesame seeds and scallions over the salad.
6. Sprinkle the 3 color peppers over the salad.
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Pork Luau
Ingredients:
2 Luau Pork Chops
Housin Sauce - 1 oz.
Luau Sauce - 2 ozs.
Jasmine Coconut Rice - 3 cups
Hawaiinan Chutney - 1/2 cup
Grilled Pineapple - 2 slices
Sliced Scallions - 1 Tbsp.
Toasted Sesame Seeds - 2 Tsp.
Banana Leaf - (1) 10" x 10"
Mini-Banana - (1)
Habanero Chili - (1)
Bamboo Skewer - (1)
Preparation:
1. Place 2 Luau pork chops in a saute pan and brush the hoisin sauce all over them.
2. Place the chops in the pizza oven to glaze.
3. Line the baking dish with the banana leaf in a half fold, shinny side down.
4. Jasmine coconut rice in the center of the leaf's half fold in the dish.
5. Place 1 slice of grilled pineapple over the rice.
6. Arrange the 2 pork chops over the pineapple slide.
7. Ladle the sauce over the pork chops.
8. Place the remaining 1 slice of grilled pineapple over the pork chops.
9. Ladle the Hawaiian chutney in the forefront of the dish.
10.Sprinkle toasted sesame seeds and scallions over the pineapple and pork.
11. Fold the remaining half of the banana leaf over the top.
12. Place a skewer garnished with a mini-banana and habenero chile into the banana leaf through the pork and rice.
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Ingredients:
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Unit Size & Equipment
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Unit Amount
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Ice
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4 Oz. Scoop
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2
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Tropical mix
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Oz.
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4
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Trader Vic's Dark Rum
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Oz.
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1
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Pineapple Rum infusion
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Oz.
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1
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Whaler's Coconut Rum
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Oz.
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½
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Grenadine
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Oz.
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½
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Pineapple wedge
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Ea.
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1
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Umbrella/cherry
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Ea.
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1
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Straw
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Ea.
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1
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Apr. cost: $2.36
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Method:
1. Pour the entire content in the glass.
2. Place the pineapple flag in the glass.
3. Place the straw in the glass.
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Recipe Yield: 1 ORDER
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Shelf Life:
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PURPLE HAZE
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GLASSWARE: Goblet METHOD: BUILD & TOSS
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Ingredients:
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Unit Size & Equipment
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Unit Amount
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Ice
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4 Oz. Scoop
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2
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Pink Lemonade
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Oz.
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4
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Stoli Strawberry
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Oz.
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1
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Cointreau
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Oz.
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1
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4 Berry Blend
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Oz.
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2
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GARNISH
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Lemon Wedge
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Ea.
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1
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Straw
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Ea.
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1
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Apr. cost $ 2.22
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Method:
1. Combine all in glass.
2. Place the shaker over the glass.
3. Shake well.
4. Pour entire content in glass.
5. Squeeze the lemon wedge in the drink.
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Recipe Yield: 1 ORDER
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Shelf Life:
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BONZAI PIPELINE
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GLASSWARE: Goblet METHOD: BUILD & TOSS
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Ingredients:
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Unit Size & Equipment
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Unit Amount
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Ice
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4 Oz. Scoop
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2
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Bacardi Limon
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Oz.
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1½
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Blue Curacao
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Oz.
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½
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Crme de Banana
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Oz.
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½
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Blueberry Schnapps
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Oz.
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½
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Pineapple Juice
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Oz.
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2
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Gingerale
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Oz.
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2
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GARNISH
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Pineapple Wedge
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Ea.
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1
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Straw
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Ea.
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1
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Umbrella
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Ea.
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1
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Apr. cost $ 1.35
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Method:
1. Fill the glass with ice.
2. Measure all ingredients into the glass.
3. Toss in shaker.
4. Pour the contents into the glass.
5. Garnish the rim with a pineapple wedge.
6. Place the straw and Umbrella in the glass.
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Recipe Yield: 1 ORDER
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Shelf Life:
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GLASSWARE: Pitcher METHOD: Stirred
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Ingredients:
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Unit Size & Equipment
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Unit Amount
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Ice
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4 oz. scoop
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6-7
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Tropical juice mix
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Oz.
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6
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Mt. Gay Rum
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Oz.
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3
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Firestone Riesling
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Oz.
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4
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Ginger ale
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Oz.
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2 ½
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GARNISH
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Orange slices
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Ea.
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2
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Pineapple wedge
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Ea.
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2
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Lime wedge
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Ea.
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2
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Lemon wedge
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Ea.
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2
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Cherries
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Ea.
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4
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Apr. cost: $ 4.87
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Method:
1. Fill the pitcher with the ice ( ¾ full).
2. Place the garnish over the ice.
3. Measure all components over the ice & garnish except for the ginger ale.
4. Gun the ginger ale to fill pitcher.
5. Stir. Serve.
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Recipe Yield: 1 ORDER
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Shelf Life:
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Enjoy!
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