Basic Waikiki Recipe

Shake well.  Use at least 2 oz. of Willy’s Wakiki BBQ^tm per pound. Brush on or marinate meats and tofu in plastic bag 1-48 hours, fish 1 hour, portabellas 1 minute.  Oil and grill covered, broil or roast at 450^o F.  Serve extra sauce on the side.  Refrigerate up to two weeks after opening.

Willy’s Waikiki BBQ^tm Grilled or Broiled Shrimp

Shake well. Place 1 pound of raw shrimp, shell removed, in a plastic bag with 1/2 cup of Waikiki BBQ, mix well then refrigerate for 1/2 hour. Prepare you broiler or grill. Skewer the shrimp or arrange on a broiler pan and cook until done to your liking, basting with more sauce at least once as they cook.

Waikiki Grilled Fish

Marinate firm fish for one hour and grill or broil

Waikiki Tuna Salad

Left over grilled tuna or shrimp make a wonderful next day meal. Just add chopped celery and onions and mayo with a little Waikiki sauce.

Rocking Waikiki Ham Glaze

Brush Waikiki on a ham while cooking for a tasty and healthful glaze.

Waikiki Black Bean Salad

2 cups black beans, cooked, rinsed
1 ear corn, boiled, kernels removed from the cob
1/2 medium red onion, diced
1/2 medium red bell pepper, diced
½ cup of Waikiki sauce,

1/4 cup chopped cilantro (leaves and stems)
1/4 cup olive oil
1/2 tablespoon ground cumin
1/2 tablespoon black pepper
1 tablespoon salt

Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.

Grilled Lobster with Waikiki Sauce,

First kill the lobster by plunging a very sharp knife into the natural cross located at the back of the head. Then pull the knife sharply down the body to split it in half. Remove the dark-colored gut and gritty sack, which will be in 2 separate parts in the top section of the head. Place the lobster on a vary hot grill flesh side down for 4-6 minuets and then turn them over and brush on the Waikiki sauce and cook an additional 4-6 minuets.

Brush on more Waikiki sauce when serving.

Fast Grilled/Broiled Chicken

Try brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on chiken while grilling or broiling.

Steak

Brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on steaks while grilling or broiling.

wadda Country Style Ribs Jerk

Marinate 3 pounds of country-style pork ribs or pork butt in one 12 ounce jar of Willy’s Jamaican Jerk^tm in a plastic bag in the refrigerator at least one hour and up to 3 days. Remove from the marinade leaving bits of jerk on the meat and roast at 450^oF or grill indirectly on a covered grill until cooked.

Lamb Chops

Try brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on lamb chops while grilling or broiling.

Grilled, Roasted or Broiled Vegetables

Try brushing on any one of our three BBQ sauces: Waikiki, Jerk, or Carolina, on vegetables while grilling, roasting or broiling.

Waikiki Salad Dressing

Wisk Willy’s Waikiki BBQtm with 1/3 as much extra-virgin olive oil or mayonaise and pour a little over your favorite salad for a lively taste sensation.

Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
4 table spoons of Waikiki sauce

8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks and the Waikiki sauce, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Pineapple Cocktail

1 1/2 ounces pineapple juice

1 teaspoon of Waikiki sauce
1-ounce vodka
1-ounce orange liqueur, recommended: Cointreau
1/2-ounce freshly squeezed limejuice
Turbinado sugar, for the rim (optional)
Fresh wedges of pineapple
Maraschino cherry

Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, Waikiki, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers!

BBQ Tofu

Marinate cubes of firm tofu in Willy’s Carolina, Willy’s Jerk or Willy’s Waikiki^tm for 1 hour to 3 days. Remove from marinade, spray with vegetable oil and fry, broil or grill tofu until browned on all sides.

Portabellos

Prepare a broiler or grill. Wipe any dirt specks from the tops of 6 medium sized portabello mushrooms, slice stems to 1/4” long. Place mushrooms in a broiling pan or on the grill and brush tops with Willy’s Carolina, Willy’s Jerk or Willy’s Waikiki. Cook until tender.

Grilled Waikiki Duck

Marinate boneless duck breast in Willy’s Waikiki BBQ^tm for one hour. Have your grill set for high heat, place the breast fat side down and cover. This will produce a large amount of smoke but don’t be alarmed because you are rendering the fat out of the duck. After approximately 8 minutes flip the breast onto a medium heat area of the grill and brush more Waikiki sauce on. In approximately more 8 minutes, the duck will be done.

Game/Cornish/Rock Hen

Place hen and Willy’s Waikiki BBQ^tm in a plastic bag. Marinate for 12 to 72 hours then remove from the marinade. Do not wash or rub the bits of marinade off so the hen is still thinly coated with marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 450^o F with a pan of water or slowly smoke until tender and the marinade is browned on the outside of the food.

PINEAPPLE

 was introduced to Hawaii in the late 1700s from South America but was not commercially cultivated until the 1880s.

HABANERA

While the pepper above is referred to as habanera when yellow or orange, when red they are called scotch bonnets. One variety of habanera pepper, the red savina, was ranked as the hottest chili by "The Guiness Book of World Records" in 1994. Since then the tepin peppers of North Mexico and South Arizona have tested hotter. Tepin or bird peppers are related to, but hotter than Thai dragon and pring-kee-new (rat poop) peppers. They are called bird peppers because birds can eat them without even feeling the heat.

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