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A Birthday Bash, Hawaiian Style

The jolly thing about being part of CEC is that whenever it’s your birthday, you get to choose the theme for the menu! This week was Toby’s birthday and, being an island lad, he asked us all to cook Hawaiianish things. We were more than happy to oblige. šŸ™‚

Deborah started the evening with her fantastic Coconut Pineapple Sliders, scrumptiously moist little burgers mixed with coconut and pineapple and served on toasted sweet rolls spread with coconut milk solids.

Darren made us all deeeelicious Mai Tai’s and Jason and Kim served up a cheery bowl of fruit salad made of three different varieties of apples, plus oranges, bananas, pineapple and coconut.

Don whipped up a batch of his “Hawaiian” Guacamole which looked suspiciously like his “Mexican” Guacamole. šŸ™‚ Regardless, it was a marvy mash perfect on the extra salted tortilla chips he brought.

Meanwhile, Toby was working hard over the stove creating two chicken dishes: Shoyu Chicken and Teriyaki Chicken. They were both splendid, the chicken tender and juicy, the sauces distinctive and savory.

Then Cameron emerged from the darkness bearing platters of four different types of smoked Spam (yes, SPAM!!!!) and pork tenderloin. I don’t think I’d ever had Spam before and I was assured that these renditions were the best Spam I would ever taste. šŸ™‚ Cameron smoked plain Spam, Teriyaki Spam, BBQ Spam and “Dry Rub Special Spice” Spam. šŸ™‚ We all agreed that they tasted like greasier, saltier hot dogs, and that’s not necessarily a bad thing. šŸ™‚

Cameron’s smoked pork loin was gorgeous and tender, packed with flavor.

Our evening of feasting ended with my creamy Coconut Almond Jelly with Fresh Mangoes, and Jason’s crispy Fried Plantain slices sprinkled with sugar. Delish! šŸ™‚

Happy Birthday, Toby! šŸ™‚

Deborah’s Coconut Pineapple Sliders


1 pound hamburger
3/4 can pineapple tidbits
1 cup shredded coconut
1-2 Tbsp coconut milk, enough to moisten
King’s Hawaiian Rolls, halved and toasted
3-4 Tbsp coconut milk solids


  1. Mix hamburger, pineapple, coconut and coconut milk together. Let sit in fridge overnight. 
  2. Form small patties with ice cream scoop and grill to desired doneness. 
  3. Spread toasted rolls with coconut milk solids. 
  4. Place burger between rolls and serve immediately.

Don’s “Hawaiian” Guacamole


4 ripe avocados, halved and flesh scooped out
1-2 tomatoes, chopped
1/2 white onion, chopped fine
handful fresh cilantro, chopped
lime juice to taste
sea salt and freshly ground pepper to taste


  1. Mash everything in mortar and pestle to desired consistency. 
  2. Serve with salty tortilla chips

Jason and Kim’s Fruit Salad


3 apples, different varieties
2 oranges
3 bananas
1/2-1 pineapple
1/2-1 cup shredded coconut


  1. Chop all fruit then toss with coconut and serve.

Jason’s Fried Plantain


Plantains, sliced 1/4 inch thick
Vegetable oil
Granulated sugar


  1. Heat 1/4 cup of vegetable oil in frying pan. 
  2. Add plantains and fry until golden and crispy. 
  3. Transfer to paper towel and drain. 
  4. Sprinkle with sugar while still hot and serve immediately.

Krista’s Coconut Almond Jelly with Fresh Mangoes


2 pkgs. unflavored gelatin
1 cup cold water
1/2 cup sugar
2 1/2 c. coconut milk
1 tsp. almond extract
2-3 ripe mangoes, cubed


  1. Sprinkle gelatin on cold water in a pot. Put on medium heat.
  2. Stir constantly until dissolved.
  3. Add 1 cup sugar, stir to dissolve. Remove from heat.
  4. Add almond flavoring to the milk and pour into the gelatin mix. Stir to blend.
  5. Pour into 9″ square glass pan and put in fridge to set.
  6. When cut in 1/2 -1-inch squares.
  7. Place a cup full into each bowl. Top with cubed mango and serve.
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