Best South Pacific Recipes

SOUTH PACIFIC PORK ROAST (CROCK POT)

Steps:

• Season roast with salt and pepper and rub with minced garlic.
• Pan sear (on top of stove) roast about 3 minutes on each side.
• Place onion in bottom of crock-pot.
• Place roast on top of onion.
• Top roast with remaining ingredients, except Pineapple, cornstarch, and water.
• Mix water and cornstarch and pour onto top of all ingredients.
• Cover and cook on low for 8 hours.
• Add the can of pineapple and cook for another hour, or you can do like me and be lazy and throw the pineapple in with the other ingredients and cook it the whole time!

SOUTH PACIFIC WIKI WAKI WOO(NON ALCOHOLIC)

Steps:

• Combine the juices, extract if using and club soda.
• Place ice in a tall glass and pour in juice mixture.
• Garnish with a slice of pineapple and a cherry if you like.
• Serve with a straw.

SOUTH PACIFIC PORK ROAST

Steps:

• Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
• Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme.
• Pour marinade over meat in bag; close.
• Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
• Transfer the pork roast and marinade to a crockpot.
• Cover and cook on HIGH for 3 1/2 to 4 hours.

SOUTH PACIFIC ISLAND CHICKEN (FROM A CROCK POT!)

Steps:

• In a large bowl combine pineapple juice, orange juice, and 3 tablespoons of the ground ginger.
• Put 1/2 of the liquid in a large zipper seal bag (or split it in two bags if need be). Reserve rest of liquid in bowl or other covered container.
• Rinse chicken and pierce with a fork in several places of each breast. Place chicken in zipper bag(s)and refrigerate at least 4 hours to overnight (I prefer overnight).
• Drain the mandarin oranges and put in container with reserved liquid, cover and marinate for the same amount of time as the chicken.
• Chop peppers and onion.
• When ready to cook, place chicken in bottom of crock pot, discard the marinade. Layer the onions and peppers on chicken and salt and pepper to taste.
• Drain pineapple chunks and add fruit to crock pot. Add UNDRAINED crushed pineapple to crock pot as well as the mandarin oranges WITH the liquid.
• Set crock pot to HIGH and cook 6-8 hours, depending on when the chicken is done.
• When ready to serve cook rice according to package directions and serve chicken with sauce over the rice. ENJOY!

SOUTH PACIFIC CHICKEN STRIPS WITH GUAVA DIPPING SAUCE

Steps:

• Soak wooden skewers in water.
• Add pineapple juice, passion fruit nectar, soy sauce, garlic, ginger, allspice, salt, and pepper to a nonreactive baking dish large enough to hold all the chicken and mix well.
• Add chicken strips and turn to coat; cover and marinate for 30 minutes.
• Remove chicken from marinade, discarding marinade, and skewer each chicken strip.
• Thread chicken onto skewers and place skewers on a baking sheet.
• Broil in the oven about 6 inches from the heat for 7-8 minutes, turning once.
• GUAVA DIPPING SAUCE:.
• Add guava nectar, pineapple juice, garlic, ginger, and green onions to a small saucepan over medium-high heat and reduce by half.
• Remove from heat and add butter, stirring until melted.
• Season to taste with salt and pepper and more green onions.
• TO SERVE:.
• Place Guava Dipping Sauce in a small bowl, and place bowl in the middle of a large serving platter.
• Fan out South Pacific Chicken Skewers around bowl.
• Garnish platter with green onions and pineapple slices. .

SOUTH PACIFIC

Steps:

• Add the gin and Galliano to a ice-filled highball glass; stir.
• Add in 7-UP until glass is about 3/4 full.
• Pour the blue curacao in gently and let it sink to the bottom of the glass.
• Give the glass a little shake.
• Serve with a straw.

SOUTH PACIFIC SHRIMP

Steps:

• Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
• Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
• Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
• Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Serve immediately.

SOUTH PACIFIC SWORDFISH KABOB WITH GRILLED VEGGIES

Steps:

• Marinade for the swordfish: in a large bowl add the following; ½ of lime juice, brown sugar, bourbon, ½ cup soy sauce, sesame seeds, garlic, 3 tbls black pepper, crushed red pepper, green onions, sesame oil, and veggie oil. Mix well with fork. Then pour mix, swordfish, and ½ pineapples into a large plastic bag and make sure the seal is closed tightly. Place in refrigerator for 1-2 hours. For the rice: Bring the six cups of water to a boil with salt and butter, add the rice. Reduce heat to medium low, stir rice, and cover. Cook for 40-50 minutes. Stir occasionally. When done, stir well and set aside until service. If using bamboo skewers soak them in water now, they need about ½ hour of soaking. Bring grill to a med/hi heat about 400 degrees F, also now arrange the bricks. Start preparing the kabobs, lay out the tomatoes, onions, and green peppers and the marinated swordfish and pineapple reserving the marinade itself in a bowl. Build the kabobs by sliding the swordfish, pineapple chunks, and vegetables randomly onto the skewers using onion between each addition. Leave about an inch at each end for easy handling. Lay out all the built kabobs on a large plate. As for the mushrooms and eggplant; slice the stems off the mushrooms and lightly smear each with some olive oil. Sprinkle with pepper. Rub olive oil and pepper into eggplant well. Bring kabobs, eggplant, mushrooms, and bowl of marinade reserve with a paint brush to the grill. Make sure grill is clean and well oiled. Place kabobs suspended between bricks, eggplant, and mushrooms on grill. Baste kabobs delicately with marinade. Grill for 8 minutes then turn everything over. Baste kabobs with remaining marinade and grill for another 6-8 minutes until swordfish is done. Return everything to a large plate for service. For service eat family style with lots of plates and bowls. On the table you will want to have salt, pepper, soy sauce, extra bowl of pineapple, and maybe some hot Asian chilies. Enjoy.

SOUTH PACIFIC PORK ROAST

Steps:

• 1. Place pork shoulder roast in a clear plastic bag set in a deep bowl.2. Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme. Pour marinade over meat in bag close. Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.3. Transfer the pork roast and marinade to a crock-pot. Cover and cook on high for 3 1/2 to 4 hours.

SOUTH PACIFIC PORK KABOBS WITH PEANUT BUTTER SAUCE

Steps:

• In large resealable bag,combine the first 8 ingredients,and pork.
• Seal bag and turn to coat.Refrigerate overnite.
• Drain and discard marinate.
• Thread pork on soaked wooden or medal skewers.
• Grill,covered over indirect meduim heat for 5-6 minutes on each side until done.
• In sauce pan combine all and blend smooth.
• Bring to boil,cook and stir 2 minutes until thickened.
• Serve with kabobs.

SOUTH PACIFIC PORK KABOBS

Steps:

• In a large resealable bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Thread the pork onto metal or soaked wooden skewers. Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink., In a saucepan, combine the cornstarch, garlic salt and pepper. stir in broth until smooth. Add milk, peanut butter and onion; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the kabobs.

SOUTH PACIFIC SALMON

Steps:

• Heat grill or broiler.
• Combine 1 Tbsp.
• soy sauce and 1 tsp.
• ginger in a plastic Ziploc bag; add salmon fillets.
• Set aside to marinate about 10-15 minutes.
• Combine remaining soy sauce and ginger with ketchup, sugar, lime juice and hot pepper in a bowl.
• Stir briskly to dissolve sugar.
• Remove salmon from marinade (discard the marinade).
• Place salmon on grill or broiler and cook 5 minutes.
• Turn it over and cook up to 5 minutes more, basting frequently with sauce.
• When cooked through, remove from heat and drizzle with sauce.

SOUTH PACIFIC PORK CHOPS

Steps:

• Serves: 4
• Cooking Time: 1 hr 10 min
• Preheat oven to 350 degrees F.
• In a large saucepan, heat reserved pineapple juice, ketchup, brown sugar, and vinegar over medium heat 5 minutes, until hot. Stir in pineapple chunks, carrots, and pepper; remove from heat. In a large skillet, heat oil over medium-high heat and brown chops 3 to 4 minutes per side, or until browned on both sides.
• Place chops in a shallow baking dish that has been coated with cooking spray and spoon pineapple mixture over top. Cover with aluminum foil and bake 1 hour, or until chops are cooked through and vegetables are tender.
• Read more at http://www.mrfood.com/Pork/South-Pacific-Pork-Chops-2912/ml/1#2stchebSffGwejdu.99