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Mid-Century Culinary Lore

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A Treasury of Great Recipes Hawaii Hotel Hana-Maui

Hawaiian Style Pulled Pork with Baked Bananas

September 10, 2018September 10, 2018

No luau is truly complete without a little bit (and more likely a lot!) of pork. Although the Price’s kindly reproduced how to create an authentic Hawaiian fire pit for a full roast pig, you don’t have to undergo that Herculean task in order to enjoy delicious Hawaiian style pork in the comfort of your …

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A Treasury of Great Recipes Hawaii Hotel Hana-Maui

Baked Coconut Red Snapper with Fresh Fruit

September 10, 2018September 9, 2018

This recipe might not have made it into Gourmet Plunder were it not for the fact that it is such a fabulous centre piece. This is essentially a basic recipe for baked red snapper with the coconut flavour a hushed undertone rather than a loud bombastic blast. That’s a good thing because it allows the …

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A Treasury of Great Recipes Hawaii Hotel Hana-Maui

Sesame-Soy Chicken Brochettes with Pineapple

September 10, 2018September 9, 2018

Of the three skewer recipes in the Hotel Hana-Maui section of A Treasury of Great Recipes, for me the stand out has always been these Sesame-Soy Chicken Brochettes. I have broken my own rules for Gourmet Plunder and altered this recipe ever so slightly, replacing the cooked chicken cubes for raw chicken thighs and marinating them …

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A Treasury of Great Recipes Hawaii Hotel Hana-Maui

Fried Won Tons Stuffed with Cream Cheese and Crab

September 10, 2018September 9, 2018

I know what you’re thinking…cream cheese and crab? For the Italians, pairing cheese and seafood is a sin worthy of one of Dante’s circles of Hell. However, this appetizer from the Hotel Hana-Maui is a heavenly little starter to accompany drinks. Crispy on the outside, buttery, rich and soft on the inside. Dip them into the …

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