We've been hearing quite a bit from friends and family about their plans for Staycations this year.  Rather than spending money on gas or airfare, more and more people are opting to stay home to save some money.  If a staycation is on your agenda this summer why not have a little fun with it and travel the culinary globe?  By having a destination feast each night you can add a little spice to your own staycation.

Our first destination:  Hawaii!

Everyone loves Hawaii - the white sandy beaches and clear, warm ocean waters are like a little slice of heaven here on earth.  Something else Hawaii has to offer is fabulous food and even better cocktails!  Here are some great Hawaiian dishes we love:

Kalua Pig
This recipe is as easy as it is good!  Serve on sweet Hawaiian rolls with sweet onion Teriyaki sauce.  This is cooked in the slow cooker so be sure to start cooking the day before your Hawaiian feast.

• 1 (6 pound) pork butt roast
• 1 1/2 tablespoons Hawaiian sea salt
• 1 tablespoon liquid smoke flavoring

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Lomi Lomi
Lomi Lomi is a traditional Hawaiian side dish.  If you love salmon you'll love this dish.

• 2 cups diced salted salmon
• 6 medium tomatoes, diced
• 1 white onion, chopped
• 1/2 cup chopped green onion
• sea salt to taste
• cayenne pepper to taste

In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Mai Tai
Need we say more??  You can't visit Hawaii without drinking at least one Mai Tai - and this recipe will knock your socks off.  Since we love our Mai Tai's this recipe yields a full gallon!    Enjoy!

• 2 cups light rum
• 1 cup dark rum
• 1 cup 151 proof rum
• 1 cup orange curacao (orange flavored liqueur)
• 1 cup almond flavored syrup
• 1 cup simple syrup
• 10 limes, juiced
• 1/2 gallon fresh orange juice

In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.


And you can't forget dessert!

Chocolate Coconut Pie

• 1 (9 inch) unbaked pie crust
• 1 cup milk
• 1 (14 ounce) can coconut milk
• 1 cup white sugar
• 1 cup water
• 1/2 cup cornstarch
• 7/8 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.

In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.

In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.

Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

Aloha!!!