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by on December 3rd, 2011

Michie Feast Day — Hawaiian Style

Aloha, Komo Mai, E komo mai, Mahalo!

Hello (friends and family), Come in, Welcome, Thank you (for coming and participating in our feast).

 
 
Menu:
 
Sushi Musubi (Spam Sushi)
 
Corn Crab Bisque
 
Poke
 
Hawaiian Coconut Crusted Shrimp with Orange Horseradish Lime Sauce
 
Bitter Greens with Yuzu Dressing
 
Pork Belly on Steam buns with Hoisin, scallions and cucumber
 
Porcini Dusted Sea Scallops with Tomato relish and pea sprouts/micro greens
 
Kona Pale Ale Basted Suckling Pig served with
Hawaiian Coconut Rice Salad (recipe below) and Papaya Chipotle Salsa
 
Drunkened Pineapple Upside Down Cake Macadamia Coconut Ice Cream
 
MaiTai Cocktail
Hawaiian Beer
Wine (lots of it)

This was a night of cocktails, food (lots of it), wine, (no hula) lots of fun with family and friends.

We have been doing our Michie Feast Day for about 9 years now.  We have done everything from frog legs, sushi, tapas, French Country, Italian, Mexican, oysters 7 ways, New Orleans and this year Hawaiian. This all started when my husband fried our turkey for the first time. After using 3 gallons of oil to fry the turkey, we decided we needed to use the oil again before throwing it away so we bought some frog legs and the rest is history. After that first year we moved on to other themes.

My daughter and her newly wed husband just returned from their honeymoon in Hawaii  in November. So, a Hawaiian theme was quite fitting for this year’s feast. We got to hear all about their 27 mile bike ride down a volcano and all about the beautiful waterfalls and the food they sampled while there. My daughter-in-law, Brooke and her friend, Heather, made all our beautiful tissue paper flowers and decorated the tables. We even had a kid’s table with decorations (see pictures below). Our table always looks great when Brooke is put in charge.


My son, Paul, decided he wanted to do a whole pig and that turned out to be quite a challenge for him and his dad to come up with a way to cook it since there was no way my husband was going to dig a whole in our yard. They ended up taking apart one of our first cast aluminum grills and using that to hold the coals and then borrowed a rotisserie which they cut into to enlarge to hold the pig.

Then, on top of that challenge, we had rain all day so our bubble pool cover was cut to make a tent over the cooking apparatus and keep the pig nice and dry. We don’t have a pig recipe to share, just pictures. For the pork belly on steam buns, Paul did a confit of pork belly and then cubed it and deep fried it before putting on the buns. Other recipes to come over the next two weeks.

Pig soaking in brine. They were in ponchos all day. No room for an apple.

BLAST FROM THE PAST:  With Christmas quickly approaching here’s a recipe for my Santa’s Kisses Cookies. They are so pretty and the mint flavoring is perfect for Christmas time.

Hawaiian Coconut Rice Salad

(adapted from recipe at http://pccuisine.com)

3 c. water
2 c. white rice
1/4 c. coconut oil
1/3 c. sweetened dried mango (or substitute sweetened dried pineapple)
1/4 c. macadamia nuts, toasted
1/4 c. Italian Parsley, chopped
1/4 c. cilantro, chopped
2 Tbsp. frozen pineapple juice concentrate
1/2 tsp. salt
1/3 c. sweetened coconut, toasted

One day ahead or earlier in the day, cook the rice, so it has time to cool. Bring to boil the 3 cups water. Add the rice to the boiling water, stirring once, then let simmer unstirred for 20 minutes or so. Remove rice from heat and stir in the 1/4 c. coconut oil. Leave the lid on; refrigerate until chilled. Mix together the 1/3 cup sweetened dried mango, 1/4 cup toasted macadamia nuts, 1/4 cup Italian parsley and 1/4 cup cilantro. Close to serving time, add all the chopped ingredients  (nuts, fruit, herbs), 2 tablespoons frozen pineapple juice concentrate and 1/2 teaspoon salt. Turn the mixed ingredients out into a serving bowl. Garnish with the 1/3 cup  toasted sweetened coconut. Serve at room temperature.   We didn’t time our steamed buns right so they didn’t rise enough. We ended up making this into an opened face sandwich. We used the chop sticks for our poke (recipe for that to come).

Pork Belly on Steamed Buns

2 lbs. boneless pork belly
1/2 c. kosher salt
1/2 c. sugar
4 1/2 c. water, divided
1/2 c. chicken broth.

For buns 1 cup warm water (105-115°F), divided 1/2 teaspoon active dry yeast 3 tablespoons sugar plus a pinch 2 tablespoons nonfat dried milk 3 1/2 cups cake flour (not self-rising) 1 1/2 teaspoons baking powder Canola oil for greasing and brushing Equipment: a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid Accompaniments: hoisin sauce; thinly sliced cucumber; chopped scallions

Brine pork: Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours.
Make dough for buns while pork is brining: Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn’t foam, start over with new yeast.) Whisk in dried milk and remaining 3/4 cup warm water. Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball. Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.
Roast pork while dough rises: Preheat oven to 300°F with rack in middle. Discard brine and put pork, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. Remove foil and increase oven temperature to 450°F, then roast until fat is golden, about 20 minutes more. Cool 30 minutes, then chill, uncovered, until cold, about 1 hour.

We took the pork belly and cut it in cubes then fried it a deep fryer.


We used placemats to decorate the center of the table and silk orchids for napkin rings. I picked these little flip flops up at Party City for 25¢. We used these as name tags for our wine glasses. Don’t look too close, you will see French fries and PBJ on their plates.

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3 comments to Michie Feast Day — Hawaiian Style

  • Kaye

    Omg ! I want to come next year !

  • Peggy

    Unlike most of those attending, the sight of that sweet little piglet, fully cooked, did not bother me at all. However, the sight of the poor thing laying in a pool of brine was quite disturbing:)
    Nevertheless, the end result was quite delicious.
    Thanks

  • San West

    Yum! What an ambitious undertaking!

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