Katie Lee's "Staycation" Luau

Nothing sounds better than a luau on tropical beach, but if Hawaii is not on your summer travel plans, fear not. "Early Show" contributor Katie Lee shared a "staycation" menu on the broadcast Wednesday filled with everything you need to throw your own Hawaiian-inspired luau.

RECIPES:
Coconut Shrimp


INGREDIENTS:
24 large shrimp, peeled and deveined with tail left on
Salt and pepper
1/2 cup cornstarch
3 egg whites, beaten until slightly foamy
2 cups flaked coconut
Canola oil
1/2 cup Orange marmalade

METHOD:
Season shrimp with salt and pepper. Toss shrimp in cornstarch to coat, then dip in egg whites and dredge in coconut, pressing the coconut onto the shrimp.

Preheat a couple inches of oil to 350 F. Fry shrimp until golden brown, about 2 to 3 minutes.
Microwave orange marmalade with 1 tablespoon water for about 30 seconds and stir. Serve with shrimp.

Cilantro-Lime Rice

INGREDIENTS:
4 cups of water
Juice of 1 lime
2 teaspoons kosher salt
2 cups long-grain white rice
3/4 cup chopped cilantro

METHOD:
Bring the water, lime juice, and salt to a boil. Add the rice and return to a boil for 2 to 3 minutes. Reduce the heat to a simmer, cover, and cook for about 20 minutes, until all the water is absorbed. Turn off the heat and allow the rice to steam, covered, for 5 minutes. Fluff the rice with a fork and stir in the cilantro.

Grilled Pork Tenderloin with Pineapple Salsa

INGREDIENTS:
For pork:
2 (1 pound) pork tenderloins
2 1/2 cups ginger ale
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons canola oil

For Salsa:
2 cups chopped pineapple
1/4 cup minced red onion
1/4 cup minced cilantro
1 jalapeno, seeded and minced
1 tablespoon lime juice
Salt and pepper

METHOD:
In a glass bowl, whisk ginger ale, brown sugar, soy sauce, salt, chili powder, onion powder, and garlic powder. Place pork tenderloins in a gallon size sealable plastic bag and pour ginger ale mixture into the bag. Seal and refrigerate 3 hours and up to 12 hours.

Preheat a grill to medium high. Remove pork from bags and discard marinade. Pat pork dry with a paper towel. Brush tenderloins with canola oil. Grill about 10 to 15 minutes total, turning occasionally. Remove from grill and cover with aluminum foil. Let sit for 10 minutes.

In the meantime, make the salsa by combining all ingredients and seasoning with salt and pepper.

Serve pork sliced with pineapple salsa.

Mai Tai Cocktail

INGREDIENTS:
1 1/2 ounces white rum
2 ounces fresh orange juice
2 ounces pineapple juice
1 ounce grenadine
Juice of 1/2 lime

METHOD:
Pour rum, orange juice, pineapple juice, grenadine, and lime juice into a cocktail shaker filled with ice. Shake vigorously for 15 seconds. Strain into a rocks glass filled with ice.

Banana Bread Hot Fudge Sundaes

INGREDIENTS:
Sliced banana bread
Coconut ice cream
Hot fudge sauce
Toasted coconut

METHOD:
Lightly toast banana bread. Top with coconut ice cream, hot fudge sauce, and a sprinkling of toasted coconut.
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