Summer is Almost Over...

But before it disappears altogether, I'd like to introduce you to a little tropical awesomeness.  If you've ever been to Po'ipu or Waikiki, HI, you have probably heard of the world famous Puka Dog.  If you've ever eaten one, you know you want to eat another one (or five).  And well, unless you live in Hawai'i it's not easy.  If you haven't eaten one (or five), you can make this reasonable facsimile at home to whet your appetite.

"Puka" means "hole" in Hawaiian so a Puka Dog is a bun with a hole poked in it, filled with special garlic sauce, your choice of fruit relish, and either a vegetarian hot dog or polish sausage.  The one I tried (and then decided to make) is mango chutney and aioli.  Make this, marvel at the wise Hawiians who know exactly how to treat a hot dog properly, then resolve to visit as soon as possible to have one of these for your very own!  Or you know, have five, I won't judge...

I got the recipe for the Hawaiian sweet bread from allrecipes.  The recipe for the chutney, which I altered slightly, came from simplyrecipes.  The aioli is a very simple mayo that I added a ton of garlic to.  Let me just say, you may never eat another condiment again.  Holy cats.

This looks like a lot of work.  But once you've got the chutney and aioli made, they're good for several weeks in the fridge so you can use them again and again.  And you will want to.  Oh my yes.  You will want to...

Start with the bread as it needs time to stir up and also to rise.

Bread Machine Hawaiian Sweet Bread
    * 1 cup warm water
    * 1/4 teaspoon vanilla extract
    * 1/4 teaspoon lemon extract
    * 2 eggs
    * 4 tablespoons margarine
    * 5 tablespoons white sugar
    * 3 cups all-purpose flour
    * 3/4 teaspoon salt
    * 2 tablespoons dry milk powder
    * 2 tablespoons dry potato flakes
    * 1 tablespoon active dry yeast

Add ingredients to your bread machine as the manufacturer's directions suggest.  Set your machine to the dough setting.  When your machine is done working its magic, divide dough into 8 sections and roll into "bun" shaped loaves.  Set in a warm, draft-free spot to rise about an hour and a half until not quite doubled.  Bake at 350° for about 30 minutes, or until bread is nicely browned and when you thump the crust, it sounds hollow.

Notes:
Next time I'm adding 3-5 more Tbs sugar.  As is, this is very good,  nay, exceptionally good bread, but not quite as sweet as Hawaiian sweet bread.  Also, I haven't tried it, but I imagine that this would freeze pretty well so if you wanted to make this well in advance, you could.

I did the chutney next as it required some cooking.

Mango Chutney
    * 2/3 cups sugar
    * 1/3 cup distilled white vinegar
    * 2 large mangoes peeled and cut in 3/4-inch pieces
    * 1/2 medium onion, chopped
    * 1/4 cup golden raisins
    *  1 tsp minced fresh ginger
    * 1 garlic clove, minced
    * 1 teaspoon mustard seeds, whole
    * pinch teaspoon red chili pepper flakes (hot)

Combine sugar and vinegar in a pot.  Bring to a boil, stirring until sugar dissolves.  Add remaining ingredients and simmer uncovered until syrupy and slightly thickened, 30 to 45 minutes. Stir occasionally during cooking.  Keep refrigerated in airtight container.

Tip:
For an interesting way to use up chutney, try it on pancakes!  I used my basic pancake recipe, substituted coconut oil for the oil, added coconut oil to the cooking pan for extra measure, and tossed in a banana and 1/4 C hazelnuts.  Macadamia nuts would be a great way to embellish, also.  You won't be disappointed!

Garlic Mayo (Aioli)
    * 1 cup vegetable oil
    * 1 egg
    * 1 tablespoon lemon juice
    * scant 1/2 teaspoon salt
    * 6 garlic cloves pulverized into a paste

  
Ever since my friend Monte told me how, I've used an immersion blender to make my mayo.  Put the egg, lemon juice, salt, and garlic paste into whatever vessel you're using to make the mayo in.  I recommend something with tall sides like a glass.   Buzz it a tad with the blender to combine.  Pour the oil on top of that.  Insert your blender again.  Starting at the bottom, turn the blender on, and slowly draw it up through the oil.  Watch the mayo appear before your very eyes.  If you have a little oil left at the top, just run the blender up and down through the mixture a few times to incorporate. Store in an airtight container in the fridge. 

Assembly:
Take your beautiful, beautiful bun:

 Poke your beautiful, beautiful puka:

 

This is an apple corer, but you can use a knife.

Slather the inside with your beautiful, beautiful chutney and aioli:

 You may say, "My goodness!  Isn't that a lot of bread?!"

And the answers is, "Yes, yes it is."

But the real question is, "Does it matter?"

And the answer is, "No, no it does not!"

Insert your veggie dog/polish sausage/100% all beef frank.

You may also say, "My goodness!  What happened to that poor hot dog?"

To which I reply, "Sorry, it's a microwaved veggie dog.  Not the best for photography, but it tastes great anyway." 

Review:
I think I'll call these "Haole Holes."  They're not quite the same as the real thing, but oh so tropical and oh so delicious!  These dogs go to 11!