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Come Party With Me: Luau Dinner For 8 - Main & Dessert

Come Party With Me: Luau Dinner For 8 - Main & Dessert


When planning a dinner party, look for simpler recipes that can be made in advance. After the tropical chicken skewer and vegetable spring roll appetizers, invite guests to join you at the table. A macadamia nut crusted mahi mahi bakes in the oven while its sauce waits warm on the stove. Place the sauce in a gravy bowl or small pitcher so guests can serve themselves at the table. Coconut rice will pair nicely on the side.

After dinner gather the guests back in your kitchen and let them caramelize the sugar on their very own Tahitian vanilla creme brulees! Take a look at these tempting tropical recipes, just read more



Macadamia Nut Crusted Mahi Mahi
From David Highlander
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2-1/2 ounces macadamia nuts
5 ounces plain bread crumbs
8 (6 ounce) mahi mahi fillets
5 ounces butter
2-1/2 ounces shallots, diced
5-1/3 cups chicken stock
5 ounces pineapple, rough chopped
3-1/2 ounces papaya, rough chopped
1/4 pound mango, rough chopped
1 tablespoon and 1 teaspoon shredded coconut
2-3/4 habanero peppers, seeded
salt and pepper to taste
white sugar to taste

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
  3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
  4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
  5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Serves 8.



Creamy Coconut Rice
From Seasoned Poineer

24fl oz Coconut Milk
1lb 4oz Rice (Ideally Jasmine)
Salt, Two pinches
2 tsp Sugar,
20fl oz Water
10 Cardamom Pods, Green

  1. Heat the water, coconut milk, sugar and salt in a saucepan, stirring to ensure that the sugar dissolves.
  2. Mix in the rice and cadamom pods. Bring to the boil, cover and reduce the heat, then simmer for 20 minutes untl the rice is cooked (addng a bit more water if required).

Serves 8.



Tahitian Vanilla Creme Brulee
From Ming Tsai

1 cup half-and half
1 vanilla bean, preferably Tahitian
1/2 teaspoon pure vanilla extract
1 egg plus 8 egg yolks
2/3 cup granulated sugar
1 1/2 cups heavy cream, cold
4 tablespoons superfine sugar

  1. Preheat the oven to 325 F.
  2. In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil.
  3. Fill a large bowl with water and add ice.
  4. In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and divide among eight 4-ounce ramekins.
  5. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.
  6. Preheat the broiler, if using.
  7. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while still warm.

Serves 8.

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