Recipe for A Luau by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect A Luau. This dish qualifies as a Intermediate level recipe. It should take you about 6 hr to make this recipe. The A Luau recipe should make enough food for 8 servings.

You can add your own personal twist to this A Luau recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this A Luau recipe.

Ingredients for A Luau

Directions for A Luau

1. The idea of building a pit to cook is as old as time. What you cook can be as complicated or as easy as you want, and its size can be whatever the labor force allows–a much better usage for bob a job week than ruining the paintwork on your car. Suggestions for food to cook are ears of corn, potatoes, fish fillets wrapped in foil with butter and seasoning, chops or sausages wrapped in foil, clams, mussels, or lobsters. Use your imagination and experiment.
2. 1. Drive 4 posts into the ground to delineate a rectangular area about 5 by 8 feet. Dig out to a depth of 18 inches, banking the sand around the edges.
3. 2. Line the pit with smooth, dry pebbles or bricks.
4. 3. Start a small fire on top of the stones in the middle and gradually add logs until you fill the whole pit.
5. 4. Keep the fire stoked for at least an hour, then allow to burn down for another hour to ensure the stones are properly heated.
6. 5. Carefully rake the embers from the pit without disturbing the stones.
7. 6. As quickly as possible, spread well-rinsed seaweed or non-poisonous green leaves over the stones in a layer about 6 inches deep.
8. 7. Lay the prepared food in a single layer on top of the seaweed.
9. 8. Spread a 6 inch layer of seaweed over the food. Make sure the food is completely covered.
10. 9. Cover with a tarp that extends at least 12 inches beyond the sides of the pit. Weigh down the edges with stones. Let the food cook for at least 3 hours.

Cookware for your recipe

You will find below are cookware items that could be needed for this A Luau recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Clam Recipes
• Shellfish Recipes
• Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
• Mussel – Pteriomorphia (marine mussels)Palaeoheterodonta (freshwater mussels)Heterodonta (zebra mussels)Mussel (/ˈmʌsəl/) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.The word “mussel” is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.The common name “mussel” is also used for many freshwater bivalves, including the freshwater pearl mussels. Freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance.Freshwater zebra mussels and their relatives in the family Dreissenidae are not related to previously mentioned groups, even though they resemble many Mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. They are classified with the Heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as “clams”.
• Main Dish