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Hawaiian Luau Sliders, with Tropical Salad and Poi

Hawaiian Luau Sliders, Tropical Salad and Poi

Hawaiian food is simply delicious and clean. I love this cuisine because its not full of spices and enables you to enjoy the food itself.

Ingredients

1 pkg Rhodes Dinner Rolls (36 count)
1 taro root
1 fresh pineapple, sliced for service
1 mango, peeled, seed removed and sliced
1 banana, peeled and sliced
Kalua Pork Sliders: 4-6 pounds pork shoulder roast
1 tbsp kosher sea salt
1 cup water
Hamburger Sliderss: 2 pounds lean ground hamburger
2 tsp kosher sea salt
Sliced tomatoes
Prepared lettuce
Fish Sliders 2-3 cod fillets (or fish of your choice)
1 tsp kosher sea salt

Instructions

1
To make the rolls: Line a baking sheet with parchment paper and spray with vegetable spray. Arrange the frozen Rhodes dinner rolls onto the prepared baking sheet. Spray with vegetable spray and let the rolls thaw and double in size.
2
When the rolls have sufficiently risen, preheat your oven to 350 degree’s and place the rolls into the oven and bake for about 30 minutes or until golden brown. Remove from the oven, cool and use the fresh rolls for the sliders.
3
To make the poi: Clean the taro root and slice into fist size pieces. Place them in a steamer basket or half covered with water in a large pot. Steam or boil for about 40 minutes or until the are fork tender.
4
Remove the cooked taro root and let it cool completely. Remove the skins and place the pieces in your food processor and pulse together with about 1/3 cup water or enough water to reach the consistency of “porridge”. Refrigerate until ready to use.
5
To make the tropical salad: To prepare the pineapple, slice the top and bottom off of the pineapple. Cut the husk or skin off of the pineapple and slice the fruit into quarters. Slice down to remove the core of the pineapple from each quarter. Slice into bite size pieces and place them in a large bowl.
6
Peel and cut around the seed of the mango. Slice the mango into bite size pieces and place them in with the pineapple.
7
Peel and slice the banana and add to the salad too. Toss to combine everything and refrigerate until ready to use.
8
To assemble the sliders: make the kalua pork and portion the prepared pork onto the fresh rolls. Here's my recipe for the kalua pork: http://cookingwithchefbryan.com/recipe-view/kalua-pork/
9
Mix the hamburger with the salt and form mini patties that will fit on the rolls. Grill until fully cooked through and place on the fresh rolls with a slice of tomato and lettuce.
10
Sprinkle the salt over the cod fillets and grill until fully cooked. Portion the fillets to fit on the fresh roll and serve with a tomato and lettuce if desired.
11
These sliders would be perfect with my Hawaiian Potato Salad, here's my recipe: http://cookingwithchefbryan.com/recipe-view/hawaiian-potato-salad/ Enjoy!

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