Episode Recipes Title

Luau Punch And A Fun Grilling Trick!

 

Luau Punch from Luau Punch And A Fun Grilling Trick! Velveteen Lounge Kitsch-en episode

Luau Punch
(Adapted from 1965’s Pacifica House Hawaii Cook Book)

1 opened 46 oz can of pineapple juice
1 opened can of guava nectar
1 opened can of papaya nectar
1 quart of mint or lime sherbet
1 quart of ginger ale (or dry sparkling wine)

Freeze pineapple juice and nectars until slushy. Pour over the sherbet in a punch bowl and top with ginger ale or sparkling wine. If the little ones aren’t around you can add 1½ oz of dark Jamaican rum to individual glasses or tiki mugs for extra loveliness!

 

 

Pineapple Party Grill from Luau Punch And A Fun Grilling Trick! Velveteen Lounge Kitsch-en episode

Pineapple Party Grill

Hollow out a pineapple using your favorite method. We like to use a ratcheting pineapple slicer.  If you’re left with a stem in your pineapple, carefully cut it out. Start charcoal briquettes in a charcoal starter. Line the inside of your pineapple with foil, making sure to cover the bottom and sides. Cut small slits in the top in which to rest your skewers. Carefully add charcoal briquettes to pineapple when they’re ready. Coconut charcoal adds a nice tropical touch. Prepare extra briquettes in your starter and add new coals as the old ones disintegrate. Insert skewers into slits and cook your food! It will cook quickly, so keep an eye on it and turn as needed! Here we’re grilling teriyaki Spam, the pineapple from our grill and onion slices sprinkled with Badia Sazon Tropical seasoning, salt and cayenne pepper.

 

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