CAKE

MOLTEN LAVA CAKE

PELE'S CHOCOLATE HOMEMADE PINEAPPLE BREAD PUDDING

BEEF PATTY, AMERICAN CHEESE, CARAMELIZED ONIONS, SHREDDED LETTUCE AND CHIPOTLE MAYO ON A HAWAIIAN BURGER BUN

SMASH BURGER

BEEF OR SPAM PATTY SERVED OVER STEAMED RICE WITH GRAVY & A SUNNY SIDE UP EGG

LOCO MOCO

BEER – BATTERED ATLANTIC COD FILLETS WITH HOMEMADE COLESLAW AND SEASONED FRENCH FRIES

FISH & CHIPS

VEGAN PINEAPPLE FRIED RICE

PINEAPPLE FRIED RICE WITH CHICKEN AND SPAM

PINEAPPLE FRIED RICE WITH SPAM OR CHICKEN

WITH EGG, PINEAPPLE, CABBAGE, PEAS & CARROTS & SCALLIONS

PINEAPPLE FRIED RICE

AHI TUNA CAJUN CAESAR SALAD

CHICKEN CAJUN CAESAR SALAD

ROMAINE LETTUCE, CROUTONS, PARMESAN CHEESE AND CAESAR DRESSING

CAJUN CAESAR SALAD

ICEBERG LETTUCE / GRAPE TOMATO / BACON BITS / CANDIED WALNUTS / BLUE CHEESE CRUMBLES / RANCH DRESSING

PALM SPRINGS WEDGE SALAD

INCLUDES 2 EACH OF THE FOLLOWING 5 ITEMS: COCONUT SHRIMP, POTSTICKERS, EGGROLLS, CHINESE PORK RIBS, BEEF OR CHICKEN SKEWERS

PU PU PLATTER

VEGGIE SLIDERS

BEER – BATTERED ATLANTIC COD SLIDERS

SPAM PORK SLIDERS

WONACHOS OF OUR TIKI TRADITIONAL VERSION NACHOS

SEASONED FRENCH FRIES

HAWAIIAN MAC SALAD

CHINESE CHAR SIU PORK RIBS

VEGGIE EGGROLLS

CHICKEN EGGROLLS

Position an oven rack to the center. Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper, then grease the parchment.

Prepare and preheat

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until evenly distributed.

Combine dry ingredients

In a large bowl (or the bowl of a stand mixer fitted with the paddle), beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.

Cream butter and sugar

Add 2 large eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Mix in 1 tsp pure vanilla extract.

Add eggs and vanilla

With the mixer on low speed, add about one-third of the dry flour mixture and mix until just combined. Pour in half of 3/4 cup milk and mix briefly. Add another third of the dry mixture, then the remaining milk, then the last of the dry mixture. Mix only until no streaks of flour remain — do not overmix.

Alternate dry and wet

Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Bake in the preheated 350°F (175°C) oven for 28–35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Transfer to pan and bake

Remove the cake from the oven and set on a wire rack. Let the cake sit in the pan for 10 minutes, then run a knife around the edge and invert onto the rack. Peel off the parchment and allow the cake to cool completely, about 1 hour, before adding any finishing touches.

Cool

Dusting and serving: Once the cake is completely cool, sift 2 tablespoons powdered sugar over the top if desired. Arrange 1 cup fresh berries or sliced fruit on top or around the cake for garnish. Slice and serve.

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Large eggs

Whole milk

Pure vanilla extract

Powdered sugar for dusting

Fresh berries or sliced fruit

Preheat the oven to 450°F (230°C). Generously butter four 6-ounce (180 ml) ramekins using about 1 tablespoon total butter, spreading evenly to all interior surfaces including up the sides. Spoon cocoa powder into each ramekin, tilt and rotate to fully coat the buttered surface, then tap out excess. Place ramekins on a baking sheet for stability when transferring to the oven.

Grease and dust

Chop the 6 oz chocolate into small pieces for even melting. Combine the chocolate and 1 stick (8 tablespoons) of butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler) or microwave in 20–30 second bursts, stirring between bursts, until fully melted and smooth. Remove from heat and let cool for 1–2 minutes.

Melt chocolate and butter

In a separate medium bowl, whisk together the 3 large eggs, 2 large egg yolks and 1 cup granulated sugar until the mixture is pale, slightly thickened and sugar is mostly dissolved (about 1–2 minutes by hand or 1 minute with an electric mixer).

Whisk eggs and sugar

Slowly whisk the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture in a steady stream to temper the eggs and avoid scrambling. Add 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract and a pinch of salt. Gently fold until just combined and smooth — do not overmix. The batter will be thick and glossy.

Combine and add flour

Divide the batter evenly among the four prepared ramekins, filling each about 3/4 full. Smooth the tops with a spatula if needed. For best results, let the filled ramekins sit at room temperature for 5–10 minutes to relax bubbles.

Portion batter

Place the baking sheet with ramekins in the preheated 450°F (230°C) oven on the middle rack. Bake for 10–12 minutes: centers should look slightly jiggly but the edges set and start to pull away from the ramekin. Exact time depends on oven and ramekin size—start checking at 9 minutes for a very molten center.

Bake

Remove the ramekins from the oven and let them rest on the baking sheet for 30–60 seconds. Run a small knife around the edge of each cake to loosen. Carefully invert each ramekin onto a dessert plate, giving a gentle shake to release the cake. If a cake doesn't release immediately, place the ramekin back right-side up for 10 seconds and try again.

Rest and invert

Dust each cake with a little powdered sugar if desired, and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. The first spoonful should reveal the molten chocolate center — enjoy right away.

Finish and serve

bittersweet or semisweet chocolate

unsalted butter

granulated sugar

large eggs

large egg yolks

all-purpose flour

pure vanilla extract

salt

unsalted butter (for greasing)

cocoa powder (for dusting)

powdered sugar (optional, for dusting)

vanilla ice cream or whipped cream (optional, to serve)

Preheat the oven to 350°F (175°C). Generously butter a 9x9-inch (or equivalent) baking dish. If using a larger dish, the baking time may be slightly shorter.

Toss the cubed bread and pineapple pieces in a large bowl so they are evenly distributed. If the bread is very fresh, spread it on a baking sheet and toast in the oven for 8–10 minutes until slightly dried but not browned; this helps it absorb custard without getting mushy.

In a medium saucepan over medium heat, warm the milk and heavy cream until it’s hot but not boiling (steam and small bubbles around the edge). Whisk in the unsweetened cocoa powder and 1 tablespoon of the granulated sugar until fully dissolved and smooth.

Warm dairy and bloom cocoa

Remove the pan from heat and add the chopped semisweet chocolate. Stir until the chocolate is fully melted and the mixture is glossy. Let the mixture cool for 3–4 minutes so it’s warm but won’t scramble the eggs.

Melt chocolate

In a separate bowl, whisk the eggs with the remaining 2 tablespoons granulated sugar, the brown sugar, vanilla extract, and salt until combined and slightly pale.

Whisk eggs and sugars

Temper the eggs by slowly pouring about 1/3 of the warm chocolate-milk mixture into the eggs in a thin stream, whisking constantly. Then slowly whisk the tempered egg mixture back into the saucepan with the remaining chocolate-milk, mixing until homogeneous.

Place the bread and pineapple mixture into the prepared baking dish. Sprinkle the dark chocolate chips and chopped nuts (if using) evenly over the bread. If using orange zest, sprinkle it over the top.

Pour the warm chocolate custard evenly over the bread, gently pressing down so the bread soaks up the liquid. Dot the surface with the reserved melted butter in small pools to encourage browning and a slightly crisp top.

Allow the assembled pudding to sit at room temperature for 15–20 minutes to let the bread absorb the custard; for a deeper soak, cover and refrigerate for up to 2 hours (bring back to room temperature before baking).

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the custard is set around the edges but still slightly wobbly in the center and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let rest for 10–15 minutes — the residual heat will finish setting the center. Dust lightly with powdered sugar before serving, if desired.

Serve warm, plain or with a scoop of vanilla ice cream or a drizzle of caramel or warmed chocolate sauce.

day-old brioche or challah bread, cut into 1-inch cubes

fresh pineapple, peeled, cored and cut into 1/2-inch pieces (or canned, drained)

whole milk

heavy cream

brown sugar, packed

fine sea salt

unsweetened cocoa powder

semisweet or bittersweet chocolate, finely chopped

butter, melted (for greasing and dotting)

dark chocolate chips (optional, for extra pockets of chocolate)

toasted macadamia nuts or pecans, chopped (optional)

orange zest (optional, to brighten flavor)

Heat a medium skillet over medium-low heat and add 1 tablespoon olive oil or butter. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and deeply golden, about 20–25 minutes. If desired for quicker deeper color, stir in 1/2 tsp brown sugar after 10 minutes. Reduce heat if onions brown too quickly. Remove from pan and keep warm.

Whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/4 tsp smoked paprika and 1/8 tsp salt in a small bowl. Taste and adjust heat or acidity (add more chipotle or lime). Refrigerate until assembly.

Split the Hawaiian buns and spread softened butter on cut sides. Heat a large cast-iron griddle or heavy skillet over medium heat and add a little oil to coat. Place buns cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Divide 1 lb ground beef into four loosely packed 4-ounce balls (about 113 g each). Do not overwork the meat; handle gently and keep them chilled until ready to cook.

Form and Smash

Preheat a cast-iron griddle or heavy skillet over medium-high to high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Place one beef ball on the hot griddle. Using a sturdy spatula or a flat metal press (or place a piece of parchment and press with another heavy pan), smash the ball flat quickly to about 1/4-inch thickness. Season the exposed top surface immediately with a generous pinch of kosher salt and a little black pepper. Repeat for remaining balls, working in batches so the pan stays hot and not overcrowded.

Cook the smashed patties undisturbed for 2–3 minutes until deeply browned and crisp at the edges. Flip each patty and immediately place an American cheese slice on top so it melts while the second side cooks, about 30–60 seconds. Remove patties to a plate and keep warm.

Assemble the burgers: spread about 1 tablespoon chipotle mayo on the bottom bun. Place a handful (about 1/4 cup) shredded lettuce on the mayo. Add the hot cheeseburger patty on top of the lettuce, then a generous spoonful (about 2 tablespoons) of caramelized onions. Add 2 pickle slices if using. Spread a little chipotle mayo on the top bun and close the burger.

Serve immediately while patties are hot and edges are crisp. Provide napkins — smash burgers can be juicy and flavorful.

ground beef (80/20 blend)

kosher salt

freshly ground black pepper

neutral oil (vegetable or canola), for griddle

Hawaiian burger buns

unsalted butter, softened

American cheese slices

yellow onion, thinly sliced

olive oil or butter

brown sugar (optional, for faster/more deeply caramelized onions)

shredded iceberg lettuce

dill pickle slices (optional)

mayonnaise

chipotle peppers in adobo, minced

fresh lime juice

smoked paprika

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2.25 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.

In a bowl combine ground beef, soy sauce, Worcestershire, grated onion, minced garlic, panko, 1 egg, 1/2 tsp salt and 1/2 tsp pepper. Mix gently until just combined — avoid overworking so patties stay tender.

Make the beef patties

Divide mixture into four equal portions and shape each into a round patty about 3/4" thick and slightly wider than your serving bowl (they will shrink). Press a shallow indentation in the center of each patty to help them cook flat.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When shimmering, add patties (do not overcrowd; cook in two batches if needed). Cook until deeply browned on the bottom, about 3–4 minutes.

Flip and reduce heat to medium. Cook 3–4 more minutes, or until internal temperature reaches 155–160°F (68–71°C) for medium-well. Transfer patties to a plate and tent with foil to keep warm.

If using Spam, slice the 12 oz can into 8–10 slices about 1/4–1/3" thick. In the same skillet over medium heat, fry Spam slices 2–3 minutes per side until browned and crisp at edges. Remove and keep warm.

Spam option

After removing patties (or Spam) from the skillet, drain excess fat leaving about 1 tablespoon in the pan. Add 2 tbs butter and melt over medium heat.

Whisk in 2 tbs flour and cook, stirring constantly, for 1–2 minutes until the roux is golden and smells slightly nutty (this cooks out the raw flour taste).

Slowly whisk in 1.5 cups beef broth, scraping any browned bits from the pan (those add flavor). Bring to a simmer; the sauce will thicken as it heats.

Stir in 1 tsp soy sauce, 1 tsp Worcestershire and 1/2 tsp black pepper. Taste and adjust salt if needed (start with 1/4 tsp). If gravy becomes too thick, thin with a splash of water or more broth to reach desired consistency.

Return patties (or Spam) to the pan and spoon gravy over them to re-warm for 1 minute, then remove from heat. Keep warm until plating.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack eggs into the pan and cook sunny-side up: cook slowly until whites are set but yolks remain runny, 3–4 minutes. For slightly firmer whites, cover the pan for the last minute.

To assemble each serving: divide steamed rice among four bowls (about 1/2 cup cooked rice per bowl if serving 4). Top each mound of rice with one beef patty (or 1–2 slices Spam). Spoon 2–3 tablespoons of gravy over the patty and rice.

Place a sunny-side up egg on top of each patty. Garnish with sliced green onion and serve immediately with optional kimchi or pickles on the side.

When breaking the yolk, let it run into the gravy and rice for the classic loco moco texture and flavor.

short-grain white rice (uncooked)

water

ground beef (80/20)

soy sauce

Worcestershire sauce

onion (finely grated)

garlic (minced)

panko breadcrumbs

egg (large, for binding)

black pepper (freshly ground)

vegetable oil (for frying)

Spam (optional alternative)

beef broth

black pepper

butter or oil (for frying eggs)

green onion (thinly sliced)

kimchi or pickles (optional)

Pat the cod fillets dry with paper towels. Cut into portions about 4–5 oz each (if not already portioned). Lightly season both sides with 0.25 tsp salt and a pinch of black pepper.

Prep fish

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. In a separate small bowl whisk the egg with the cold beer until combined. Slowly pour the beer/egg mixture into the dry ingredients while whisking to form a smooth batter. If batter is too thick, whisk in up to 2 tbsp cold sparkling water to reach a thick but pourable consistency (like heavy cream). Keep batter cold in the refrigerator while heating oil.

Make batter

Place 1/2 cup flour for dredging in a shallow bowl. Lightly dust each seasoned cod piece in the flour, shaking off excess, then immediately dip into the beer batter, coating completely. Let excess drip off for a few seconds before frying.

Dredge fish

Peel (optional) and cut potatoes into 1/3–1/2 inch thick fries. Rinse in cold water until water runs clear to remove surface starch. Drain and pat very dry with clean towels or paper towels. For best texture, soak the cut fries in cold water for 30 minutes, then drain and dry thoroughly.

Prep potatoes

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the dried potatoes in batches for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels. Keep warm.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. Immediately season with 1 tsp salt, 1/2 tsp paprika and 1/4 tsp black pepper, tossing gently to coat.

Second fry (crisp)

While fries are finishing the second fry, heat oil (same or separate pot) to 350–360°F (175–180°C) for the fish. Use 2–3 inches of oil so fillets can float while frying.

Heat oil

Working in batches (do not overcrowd), carefully lower battered cod into the hot oil. Fry 4–6 minutes per batch, turning once if needed, until batter is deep golden brown and internal fish temperature reaches 145°F (63°C) or fish flakes easily. Remove to a wire rack set over a baking sheet or paper towels to drain for a minute.

Fry fish

Allow fried fish to rest 1–2 minutes so batter firms slightly. If holding multiple batches, keep in a single layer on a low oven (200°F/90°C) to keep warm and crisp, not stacked.

Rest briefly

In a medium bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice (optional) until smooth.

Make dressing

In a larger bowl combine 2 cups shredded green cabbage, 1/2 cup grated carrot and 1/4 cup thinly sliced red onion. Pour the dressing over the vegetables and toss to coat evenly. Taste and adjust seasoning. Refrigerate at least 15 minutes to meld flavors (can be made several hours ahead).

Combine vegetables

Plate a portion of seasoned fries alongside one or two battered cod fillets. Add a generous scoop of coleslaw. Garnish with lemon wedges and chopped parsley if using. Serve tartar sauce or malt vinegar on the side for dipping.

Cake

Molten Lava Cake

Pele's Chocolate Homemade Pineapple Bread Pudding

Smash Burger

Loco Moco

Fish & Chips

Vegan Pineapple Fried Rice

Pineapple Fried Rice With Chicken And Spam

Pineapple Fried Rice With Spam Or Chicken

Pineapple Fried Rice

Ahi Tuna Cajun Caesar Salad

Chicken Cajun Caesar Salad

Cajun Caesar Salad

Palm Springs Wedge Salad

Pu Pu Platter

Veggie Sliders

Beer – Battered Atlantic Cod Sliders

Spam Pork Sliders

Wonachos Of Our Tiki Traditional Version Nachos

Seasoned French Fries

Hawaiian Mac Salad

Chinese Char Siu Pork Ribs

Veggie Eggrolls

Chicken Eggrolls