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*FRESH FROM THE CHEFS*
FEBRUARY RECIPES COURTESY OF JAN GEORGE, CHEF'S DEMO COORDINATOR
Thai-Inspired Salad
Serves 4
Chop and measure ingredients while the rice is cooking. Combine everything just before serving.
1 cup uncooked jasmine rice
red pepper flakes or chili paste, to taste
4 tablespoons ground dried shrimp
4 tablespoons chopped peanuts
2/3 cup cucumber in fine julienne strips
2/3 cup carrot in fine julienne strips
1/3 cup daikon in fine julienne strips
½ cup chopped cilantro leaves
¼ cup chopped mint leaves
4 tablespoons fresh lime juice
3 tablespoons fish sauce
2 teaspoons sesame oil
1 tablespoon peanut oil
3 teaspoons sugar
Hawaiian sea salt
freshly ground black pepper
1¼ cup frozen cooked, peeled shrimp with tails removed
4 cup mixed salad greens
Cook rice in 1½ cup water. Remove lid and let the rice stand about 10 minutes after cooking, so that it is not steaming hot. Combine warm rice with the red pepper flakes, dried shrimp, peanuts, cucumber, carrot, daikon, cilantro and mint.
Combine the lime juice, fish sauce, sesame oil, peanut oil, and sugar. Mix into the rice.
Saute the prawns in a little peanut oil 2-3 minutes, just until they are hot. Remove from heat. Add salt and pepper to taste. Add these to the rice.
Divide greens among 4 plates. Top each with some of the rice salad. Serve immediately.
Note: Recipe adapted from Big Bowl Noodles & Rice by Bruce Cost & Matt McMillan.
Chinese Duck & Mac Nut Salad
Serves 4
Dressing:
1 teaspoon Hawaiian sea salt
1 teaspoon Dijon mustard
1 tablespoon hoisin sauce
1 tablespoon Hawaiian honey
2 tablespoon fresh lemon juice
1/3 cup fresh orange juice
2 tablespoon balsamic vinegar
2 tablespoon extra virgin olive oil
¼ cup walnut oil
In a small bowl or food processor, mix sea salt, mustard, hoisin sauce, and honey. Stir in lemon juice, orange juice and vinegar. Gradually whisk in olive oil, then macadamia nut oil (or add oils slowly while processor is running).
Dressing can be made one day ahead. Cover and refrigerate. Bring to room temperature and whisk before using.
Salad:
breast from 1 roasted Chinese duck, skin and bones removed
3 large oranges
1 cup strawberries
8-9 cup. mixed salad greens
1 bunch watercress, stems removed
1 Maui onion half, thinly sliced
2/3 cup toasted macadamia nuts
Slice duck breast thinly and set aside between two layers of paper towels.
Cut off peel and white pith from oranges. Working over a bowl to catch the juice, cut between membranes to release orange segments. Place segments in a bowl and set aside.
Clean strawberries and remove stems. If they are larger than bite-size, cut in half.
Toss salad greens and watercress with just enough dressing to coat. Divide greens among 4 dinner plates. Top each salad with duck slices, orange segments, and strawberries. Sprinkle with onion slices and macadamia nuts. Drizzle with a little of the remaining dressing.
NOVEMBER'S RECIPES COURTESY OF CHEF DOUG ROTHENBURGER, EXECUTIVE CHEF HAWAII CONVENTION CENTER
Candied Kabocha Squash w/ Yogurt in Filo Cup*
Serves 12
1-1/2 Cup Plain Yogurt (Vanilla)
1 Cup + 1-1/2 Tbsp Honey
2 Cups Water
1/3 Cup Sugar, Granulated
1 ea Lemon
3 tablespoon Lemon Juice (Freshly Squeezed)
½ teaspoon Cinnamon, Ground
1-3/4# Kabocha Squash, Peeled & Cut into ½” Cubes
¼ Cup Sliced Almonds, Toasted
12 ea Premade Filo Cups
Drain yogurt in a sieve lined w/ dampened paper towel or coffee filter set over a bowl for 1 hour, discard liquid. In a small bowl mix 1-1/2 Tbsp honey with drained yogurt until honey dissolves.
While yogurt is draining, bring water granulated sugar, lemon juice and lemon zest, cinnamon and 1 cup honey to a boil in a 3 to 4-quart heavy pot over medium high heat, stirring until sugar is dissolved. Add Kabocha squash and bring to a boil. Reduce heat and simmer until kabocha is tender, but not falling apart,15 to 20 minutes. Transfer squash to a bowl to cool using a slotted spoon and reduce syrup to about 1-1/2 cups
Place 3-4 pieces of Kabocha in a Filo cup, drizzle with syrup, place a tablespoon of yogurt and garnish with toasted almonds.
*Adapted from Gourmet Magazine
Sweet Potato Soup
Serves 6
6 tablespoons Butter
3-4 ea Leek Onions, Washed well & Sliced Thinly
6 Cups Chicken Stock
1-1/2 Cup White Wine
1 tablespoon. Ginger, Finely Chopped
3 ea Molokai Sweet Potato, Peeled & Cut into 1” Cubes
1 ea Orange (Navel 88 ct), Juiced
1 Cup Milk
1 Cup Heavy Cream
Salt (to taste)
Pepper, Freshly Ground (to taste)
In a heavy bottomed stockpot, saute leek onions and ginger in butter over medium heat until soft & translucent. Deglaze with white wine, reduce by half. Add Chicken stock and sweet potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Remove from heat
Stir in the orange juice, milk and cream, season with salt and pepper. Carefully puree soup using an immersion blender or in a tabletop blender until smooth. Adjust seasoning w/ salt & pepper.
Purple Potato Puree
Serves 6
3 lb. Molokai Purple Flesh Sweet Potatoes. Peeled & Cut into 1” Cubes
¼ lb. Butter, Diced in ½” Cubes
1 Cup Heavy Cream, Reduced by 1/2
14 oz Can Coconut Milk, Reduced by 1/2
2 oz Shredded Coconut, Toasted
Salt (to taste)
Pepper, Freshly Ground (to taste)
Fill a heavy bottomed stockpot ¾ full with cold salted water, add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain potatoes and run through a food mill. Mix in reduced coconut milk and cream, salt & pepper. Fold in butter and place in serving bowls. Garnish with toasted coconut.
OCTOBER'S RECIPES FROM HOME CHEF JAN GEORGE
Fish Braised with Herbs
Serves 6
2 tablespoons olive oil
2 tablespoons chopped parsley leaves
6 fillets firm white fish, 7 oz. each, such as sea bass or mahimahi
2 tablespoons chopped fresh basil leaves
1/8 teaspoon red pepper flakes
salt and pepper
3 tablespoons olive oil
½ cup white wine
1 cup chopped onion
2 cloves garlic, minced
1 cup clam juice diluted with 1/2 cup water
1 cup diced red bell pepper
1 cup diced yellow bell pepper
2 tablespoons fresh lemon juice
2 tablespoons drained capers
olive oil and fresh herbs
Heat 2 tablespoons oil over medium heat. Season fish with salt and pepper. Sear on each side until nicely browned. Remove fish from pan, cover with foil and keep warm.
Add 3 tablespoons oil to the pan. Add onion, garlic, peppers, capers, parsley, basil, red pepper flakes, ½ t. salt and ¼ teaspoon pepper. Cook 4 minutes. Add wine, and stir to scrape up any browned bits. Boil until reduced by half, about 3 minutes. Add tomato sauce, clam juice and lemon juice. Bring to a boil; reduce heat and simmer 12 minutes. Return fish to sauce and braise 8 minutes.
To serve, drizzle the fish with olive oil and sprinkle with chopped herbs.
Herb-Crusted Fish with Lemon Sauce
Serves 2
1 tablespoon minced garlic
2 tablespoons olive oil
juice of 1 lemon
2 fish steaks, 1 inch thick, such as ahi or swordfish
1 teaspoon sweet paprika
pinch of red pepper flakes
salt and pepper
2 tablespoons thyme leaves
3 tablespoons olive oil
1/3 cup chopped fresh basil leaves
1/3 cup chopped parsley leaves
In a small bowl, mix garlic with lemon juice and let stand 5 minutes. Add paprika and red pepper. Mix in thyme, basil, parsley and olive oil.
Salt and pepper the fish. Coat both sides of fish with herb mixture. Let stand 15 minutes.
Heat 3 tablespoons olive oil in a skillet. When the oil is hot, add the fish and sauté about 1½ minutes on each side for rare. Transfer to a cutting board and slice. Serve with lemon sauce.
Lemon Sauce
1 cup chicken stock or canned low-sodium chicken broth
1 tablespoon peeled, sliced shallots
4 strips lemon zest
¼ cup crème fraiche or sour cream
In a saucepan, mix chicken stock, shallots and lemon zest. Bring to a boil and boil gently until stock is reduced to ¼ cup. Remove pan from heat. Discard the shallots and lemon zest. Whisk in the crème fraiche or sour cream. Heat gently before serving.
Apple Banana Crepes with Peanut Butter and Chocolate Ganache
10 apple bananas
1 tablespoon honey
Crepes (recipe follows)
Low-Fat Cheesecake Cream (recipe follows)
Peanut Butter and Chocolate Ganache (recipe follows)
Fresh raspberries, for garnish
Peel and chop apple bananas and toss with honey. Spoon bananas onto crepes, top with a tablespoon of cream, if desired. Roll crepes and place on serving plate.
Warm the Ganache and spoon a tablespoon over the crepe. Garnish with raspberries.
Makes 20 crepes.
CREPES (makes 20 crepes)
1 cup all purpose flour
2 eggs
2 cups 2% evaporated milk
1 tablespoon sugar
1 teaspoon vanilla extract
Zest of a whole lemon
1 teaspoon butter, melted
Combine all ingredients in a bowl and whisk together by hand or place all ingredients in a blender and blend together. Let stand 30 minutes, refrigerated.
Heat a 6" non-stick skillet over medium heat. Use about 2 tablespoons of batter for each crepe and spread to a thin pancake. Remove crepes from pan and stack, covered, to prevent them from drying out.
PEANUT BUTTER AND CHOCOLATE GANACHE
1 1/2 cups (12 ounces) 2% evaporated milk
12 ounce package semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup confectioner’s sugar
In a small saucepan over medium-high heat, bring milk to a boil. Remove from heat, add chocolate and whisk to blend.
In a bowl, mix peanut butter and sugar. Add a little of the chocolate mixture and whisk until smooth. Add the remaining chocolate mixture to the peanut butter, stirring to combine.
LOW-FAT CHEESECAKE CREAM
2% cottage cheese
powdered sugar
lemon zest
vanilla
In food processor, pureé ingredients till smooth. Refrigerate until ready to serve.
Asparagus
A wonderful way to enjoy fresh asparagus, adapted from "Chez Panisse Cooking."
1 pound fresh asparagus
2 tablespoons olive oil
Salt and freshly ground pepper
2 ounces pancetta (Italian bacon) or 4 strips bacon,
cooked crisp and crumbled
2 eggs, hard cooked and chopped
Shaved parmigiano reggiano cheese
Preheat broiler. Place asparagus on a baking sheet, coat with olive oil and season with salt and pepper. Place in broiler close to heat and broil for 4 to 5 minutes until browned. (Or you can grill asparagus on barbecue grill.)
Transfer asparagus to serving dish. Top with pancetta, eggs and cheese. Serves 4-6.
Asparagus tip: Because Waialua asparagus is fresh, the ends do not get woody. Trim ends just a little before cooking, if at all. To store asparagus for a few days, place ends in water and cover with plastic wrap.
Banana Cream Pie
Apple bananas are scrumptious in this pie! Use fresh island eggs and Hawaiian Vanilla Co. vanilla beans.
6-8 apple bananas
2 cups milk
1 vanilla bean, split in half lengthwise
6 egg yolks
2/3 cup sugar
4 tablespoons cornstarch
9-inch pie shell, baked
Peel bananas and slice into 1/4" round slices. Set aside.
Place milk and vanilla bean in a saucepan and bring to a boil. Remove from heat and keep warm.
Whisk together egg yolks and sugar until mixture is pale yellow. Whisk in cornstarch.
Remove vanilla bean from milk. Pour hot milk into egg mixture, beating constantly to prevent eggs from curdling. Pour mixture back into saucepan and bring to a boil again, stirring constantly. Cook for 1 minute as mixture thickens. Remove from heat and cool.
Place 1/2 of vanilla cream in bottom of pie shell. Layer 1/2 of bananas over cream. Repeat with cream and bananas. Refrigerate until ready to serve.
Bread Pudding
5-6 cups bread (about 8 oz.) cut into 1/2-inch dice
1/2 cup raisins
1/2 cup unsalted butter, melted
4 free range eggs
2 cups Island Fresh milk
1 cup sugar
2 teaspoons Hawaiian Vanilla
2 teaspoons cinnamon
Place bread and raisins in a 2-quart casserole or baking pan. Whisk together remaining ingredients and pour over bread. Let stand for 1/2 hour.
Preheat oven to 325°. Place pan in another pan filled with water. Bake for 50-55 minutes. Serves 8-10.
Chicken Piccata Milanese
8 pieces very thinly sliced chicken breast
Salt and pepper to taste
Flour for dredging
2 eggs
1/2 tablespoon grated Parmesan cheese
3 tablespoons oil or butter
2 slices of ham, cut into julienne
8 medium size fresh mushrooms, sliced
2 tablespoons butter, unsalted, cut in cubes
1/4 cup chicken broth
1 teaspoon chopped parsley
Pound slices of chicken with a mallet if necessary to tenderize. Sprinkle with a little salt, dust with flour, then dip into beaten egg and Parmesan cheese.
Heat oil until hot and sauté chicken until golden brown on both sides Remove from pan. to the same pan add mushrooms and ham and sauté until mushrooms are soft. Remove the ham and mushrooms and discard all the liquid from the pan. Put the cutlets back into the pan and add the ham, mushrooms a little broth and 1 tablespoon butter. Simmer and shake pan occasionally until sauce is smooth. Remove cutlets from pan and pour sauce over.
Sprinkle with chopped parsley. Serve with risotto, saffron pilaf rice or noodles.
Collard Greens
1 1/2 pounds collard greens
1/4 cup olive oil, canola oil or butter
1/2 cup chopped onion
6 to 8 cloves garlic, finely chopped
Salt and pepper to taste
Cut collard greens into 1/2-inch strips. Wash well and drain. Bring salt water to boil, add greens and bring to a boil again. Simmer for 5 minutes or until tender. Drain.
Sauté garlic and onion in a little oil until tender. Add greens and season with salt and pepper.
Cool Fresh Tomatoes and Hot Pasta
8-10 large tomatoes (about 4 pounds)
4-6 cloves fresh garlic, peeled and minced
1/2 cup extra virgin olive oil
1 cup fresh basil,* cut into fine shreds
Kosher salt
Freshly ground pepper
1 pound fresh pasta such as spaghetti or linguine
Freshly grated parmigianno reggiano (Italian parmesan cheese)
Cut tomatoes into 1/2-inch dice and place in a large pasta serving dish. Add garlic and olive oil and toss together.
Cook pasta to al dente. When the pasta is cooked al dente, drain well. Place hot pasta in serving dish and toss with tomatoes and olive oil. Add basil, salt and pepper to taste. If the mixture seems a little dry, add a little pasta water or a little more olive oil. Serve immediately with cheese.
Corn Pancakes
Serve these as a side dish with grilled meats and chicken; top it with some fresh vine ripe salsa and sour cream!
3/4 cup all purpose flour
1/2 cup coarse cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
1 1/3 cups buttermilk
2 tablespoons melted butter
1 fresh island egg, beaten
3/4 cup fresh corn kernels, pureed
3/4 cup fresh corn kernels, whole
1 Tokyo negi onion, white part only, sliced thin
Measure all the dry ingredients into a bowl. In a large bowl, whisk together the buttermilk, butter and egg. Add the dry ingredients to the liquid and mix well. Add corn and onions.
Heat a non-stick skillet or griddle over medium high heat. Using a small ladle, form 3-inch cakes and cook until golden brown, about 2 to 3 minutes on each side. Serve warm. Makes about 2 dozen cakes.
Cucumber Salad
3 - 4 Japanese cucumbers
1 tablespoon salt
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon ground chili pepper, optional
Slice cucumbers thinly and place in a colander. Sprinkle with salt and mix well. Let stand for 30 minutes. Rinse and drain; squeeze out excess liquid from cucumber and place in a bowl.
Add vinegar, sugar and chili pepper if using. Mix well. Taste and adjust seasoning for salt.
“Fancy Kine” Beef Stew
4 pounds beef brisket, cut in 2-inch cubes
1 tablespoon black pepper
3 tablespoons kosher salt
All purpose flour (optional)
1 cup vegetable oil
1 pound onions (about 2-3), cut in half and sliced
1 3/4 quart full bodied red wine (use the cheap stuff)
3 cups carrots, peeled and cut in 1-inch pieces (optional)
3 cups celery, cut in 1-inch pieces (optional)
3 cups mushrooms, quartered (optional)
1 cups green beans (optional)
Salt and pepper to taste
Preheat oven to 350°. Season the beef brisket cubes with black pepper and kosher salt. Dust with flour if a thicker stew is desired. Otherwise, forget about it.
Use a large thick-bottomed stew pot with a lid. Heat over medium high heat. Add enough oil to cover the bottom, then add the beef. Sear the beef until dark brown on all sides. Remove beef to a pan.
Add the onions to the pot and cook until transparent, stirring often. Add the red wine to almost cover the beef. Bring to a boil, cover and place in oven.
Cook in the oven until the beef is tender. Cooking time will vary from 1 1/2 to 2 1/2 hours. To test, a fork should easily pierce a piece of beef. After about an hour of cooking, add the carrots and celery, if using. After another 15 minutes, add the mushrooms.
About 5 minutes before removing the beef from the oven, add the green beans.
Remove from oven, taste and adjust seasoning with salt and pepper.
Tip: Stew is excellent cooked the day of, or a few days prior to serving. Beans and mushrooms may be added just before serving to retain color and texture
Fresh Roasted Chicken
A fresh roasted chicken is one of the best meals in the world! Start with an island grown whole chicken (available today in the market at Mike & Mimi's) and find some fresh herbs at one of several vendors.
Rinse your chicken and pat it dry. Remove the neck and wing tip; save these in the freezer to make chicken stock later on. Sprinkle generously with salt and pepper, inside and out.
Stuff the cavity of the chicken with your favorite herb: tarragon, rosemary, thyme are good matches for chicken. Or rub your chicken with 5-Spice Rub from Kaiulani's Kitchen.
Preheat your oven to 350°. Place chicken on a rack inside a roasting pan. Roast chicken for about an hour for a 3-pound chicken. Chicken is done when a thermometer registers 180° in the thigh. Remove chicken from the oven and let stand for 10 minutes before carving.
Serve your chicken alongside some fresh pasta and sauce from C&C Pasta. Find some fresh salad greens among many market vendors and the combination will be among the best and simplest meals you can make - all fresh from today's market!
Great Meat Loaf
1 pound North Shore Cattle Co. ground beef
3/4 cup dry bread crumbs
1/2 cup milk
1/2 cup finely chopped Sweet Onion
1 free range egg
2 teaspoons kosher salt
1 teaspoon black pepper
6 tablespoons Gourmet Artisan tomato ketchup
1/4 cup chopped Italian or American parsley
Place ground beef in a bowl. In another bowl, soak bread crumbs in milk. Add bread crumbs to ground beef along with remaining ingredients. Mix well. Place in a loaf pan and bake at 350 degrees for 60 minutes.
Hawaiian Chocolate Truffles
4 ounces Hawaiian Chocolate Factory dark chocolate
2 tablespoons whipping cream
2-3 tablespoons ground cocoa
Place chocolate and cream in top of double boiler and melt until well blended. Pour into a small bowl and refrigerate until firm enough to shape.
Shape into 1-inch balls and roll in cocoa. Refrigerate; allow to come to room temperature before serving.
Hearty Soup
Serve it with a loaf of fresh baked bread, topped with fresh goat cheese.
4 quarts chicken or beef stock
1/2 pound Andouille sausage
4-6 red potatoes
2 daikon
4 cups kale
3-4 negi onions
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste
Cut sausage, potatoes and daikon into bite size cubes. Strip leaves of kale from the stem and cut into thin strips. Slice onions.
Add all the ingredients to the stock in a saucepan. Bring to a boil, lower heat and simmer for 1 to 2 hours.
Home Style Pan Steamed Moi With Sautéed Asparagus
Whole moi, cleaned
Salt and pepper to taste
1 tablespoon butter
1 shallot, sliced
1/2 tomato, diced
2 shiso leaves, sliced,
1clove garlic, chopped
4 tablespoons water or chicken stock
5 asparagus
1 tablespoon olive oil
Salt & pepper
The Moi
Fillet the moi. Season with salt and pepper.
Spread the tablespoon of butter over the bottom of a saute pan. Place the moi in the pan, skin side up. Add the shallot, diced tomato, shiso, garlic, water or chicken stock. Cover and place the pan over medium heat on the stove. After 3-4 minutes, check for doneness. With a spatula remove the moi and place it on a plate. Stir the sauce in the pan and poor over the fish.
The Asparagus
Slice the asparagus at an angle. In a sauté pan over medium setting, heat the olive oil at medium heat. Add the asparagus, season with salt and pepper. Cook the asparagus until soft.
Honey Whipped Cream
1 cup whipping cream
2 teaspoons Hawaiian Vanilla
3-4 tablespoons Hawaiian honey
With an electric mixer, whip the cream on high speed until soft peaks form. Add the vanilla and honey and continue to whip until stiff. Serve with sliced strawberries or other fruit.
Insalata alla caprese
Caprese means in the style of Capri, the island of dreams. This salad of vine ripened tomatoes, creamy mozzarella, fresh basil, extra virgin olive oil and balsamic vinegar is indeed, a dreamy dish when you find the fresh ingredients here at the market.
3-4 vine ripened tomatoes
4 ounces fresh mozzarella
10-12 fresh basil leaves
Extra virgin olive oil
Balsamic vinegar
Hawaiian salt
Freshly ground pepper
Slice tomatoes about 3/8-inch thick. Cut mozzarella into 3/8-inch thick slices. Arrange tomato and mozzarella on a plate, alternating slices.
Stack basil leaves and roll up. Cut into thin slices and sprinkle over tomato and mozzarella. Drizzle olive oil and vinegar over and sprinkle with salt and pepper. Serve at once.
Jam/Jelly Cookies
3/4 cup butter
2/3 cup sugar
1 island fresh egg
2 teaspoons Hawaiian vanilla
2 cups flour
1/2 teaspoon baking powder
Jam or jelly
Preheat oven to 350°. Cream butter and sugar together until well blended. Add egg and vanilla and mix well. Blend in flour and baking powder. Refrigerate dough for 2 hours. Shape dough into 2 logs on a parchment lined baking sheet. Make a depression down the center of each log and fill with jam or jelly. Bake for 15 to 20 minutes or until golden brown.
Remove from oven and slice into 1" pieces. Cool on a rack and store in an airtight container.
Kale Salad
Fresh kale, washed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
Remove the kale leaves from the stems and stack. Cut into fine shreds. Bring a large pot of water to a boil. Add the kale, cover and cook for 3 to 5 minutes or until wilted. Remove kale from water and plunge into a bowl of ice water to stop the cooking. When the kale is cool, drain and squeeze out excess liquid. Place in a bowl.
Mix with soy sauce, sesame oil and toasted sesame seeds. Serve at room temperature.
Kauai Shrimp and Hearts of Palm Salad
1 pound Kauai shrimp, shelled, tails removed
1/2 pound hearts of palm
1 Ka'u orange, peeled and sliced into half rounds
Juice of 1/2 lemon or lime
Juice of 1/2 orange
1/4 cup extra virgin olive oil
Salt and pepper to taste
Salad greens
Bring 2 quarts of water to a boil. Add a tablespoon of salt. Add the shrimp and cook for about 3 to 4 minutes. Remove from water to a bowl of ice water. Drain, pat dry and place in a bowl.
Slice hearts of palm into rounds, then cut into julienne strips. Add to shrimp along with orange slices.
Whisk together lemon and orange juices with olive oil. Pour over salad mixture and sprinkle with salt and pepper. Refrigerate for 2 hours before serving, tossing mixture from time to time. Serve chilled on bed of salad greens.
Oven Roasted Potatoes
Preheat oven to 400°. Scrub potatoes well. Cut potatoes into halves or quarters, depending on size. You want the pieces to be just larger than bite size. Place on a baking sheet, drizzled with good quality olive oil and sprinkle with coarse salt. Bake in oven for 15 to 20 minutes. Potatoes should be browned on the edges and soft on the inside.
Pan Seared Ewa Moi with Almond, Lemon, Parsley, and Provencal Swiss Chard
1 whole fresh moi, cleaned
Salt and pepper to taste
1 tablespoon butter or olive oil
1 tablespoon sliced almonds
Juice of half of a lemon
1 tablespoon chopped American parsley
Bunch of Swiss chard (any color)
1 tablespoon olive oil
1 clove garlic, chopped
1 tomato, diced
Salt and pepper to taste
The Moi
With a paper towel, dry the moi and place it on a plate. Season the moi with salt and pepper.
Place a non-stick pan over medium heat. When the pan is hot, add the butter or olive oil. Add the moi and cook it until the skin is golden brown. Turn the moi to cook the other side until golden brown. When the moi is browned and cooked through, remove from the pan to a serving plate; keep warm.
Return the pan to the stovetop. Add the almonds and parsley to the pan. Squeeze the lemon juice into the pan and deglaze the pan, scraping up bits on the bottom. Spoon this mixture over the moi and serve.
Provencal Swiss Chard
Remove the leafy part of the chard from the stem and cut the leaves into strips. Set aside.
Cut the stem into bite sized pieces. Place the stems in a pot of cold water with a good pinch of salt and bring to a boil. Cook until tender (the point of your knife will easily pierce it). Remove the chard, drain well and reserve.
In a sauté pan over medium heat, add the olive oil. When the oil is hot add the chard and garlic and cook, tossing the mixture in the oil. When the chard turns light in color, add the tomato and the cooked stems. Sauté together for a minute and serve.
Papaya-Avocado-Shrimp Salad
1 pound fresh shrimp, shelled and deveined.
3 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 teaspoon lime zest
1/3 cup salad oil
3 heads baby romaine lettuce
1 papaya, peeled, seeded and cut into wedges
1 avocado, peeled,seeded and cut into wedges
Bring water to a boil in a saucepan. Add a large pinch of salt. Add the shrimp and cook for 3 to 4 minutes. Drain shrimp and place in a bowl.
Whisk together lime juice, mustard, zest and oil. Pour over shrimp, marinate for 2 hours in refrigerator. Arrange lettuce, papaya and avocado on a serving platter. Top with shrimp, pouring any leftover dressing over the salad. Serves 4 to 6.
Pickled Ginger
1/2 pound young ginger
1 1/2 cups rice vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
Peel ginger and slice very thin (mandoline type slicers work very well). Place in a bowl and cover with boiling water for 3 minutes. Drain and place ginger in a clean jar.
Combine vinegar, sugar and salt in a saucepan and bring to boil to dissolve the sugar and salt. Remove from heat and pour over the ginger. The ginger will turn pink naturally. Cool, cover jar and refrigerate for at least a day before eating.
Raita
2 Japanese cucumbers
6-8 radishes
2 ripe tomatoes
1/4 cup mint leaves, finely chopped
1 1/2 cups plain yogurt
1/2 cup sour cream
3/4 teaspoon Kosher salt
Cut cumber in half lengthwise and scrape out the seeds with a spoon. Slice thinly or grate coarsely into a bowl.
Slice or grate the radishes. Cut tomatoes in half along the equator and squeeze out the seeds. Chop tomatoes and add to the bowl.
In another bowl, combine the mint, yogurt and sour cream. Cover and refrigerate vegetables and yogurt mixture until ready to serve.
When ready to serve, combine the yogurt mixture with the vegetables and season with salt.
Rice Crepe Lasagna
Featuring Kale from Milner Farm, Pupukea, Oahu
and Ground Beef from North Shore Cattle, Co., Haleiwa, Oahu
2 teaspoons olive oil
1 large onion, chopped
1/2 cup mushrooms, chopped, about 2 ounces
2 anchovy fillets
1/4 teaspoon ground fennel
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon fresh oregano or 1 teaspoon dried oregano, dried
1 pound North Shore Cattle Co. ground beef, 10% fat
4 cloves garlic, minced
1 tomato, diced
2 cups daikon, grated (about 1 lb)
1 bag kale, cleaned, blanched, squeezed dry and chopped
Salt and pepper to taste
1 package large rice paper spring roll wrappers
12 won bok leaves
2 tablespoons extra virgin olive oil
Favorite marinara sauce
Heat the olive oil in a skillet over medium heat, Add the onion and sauté onion until golden brown. Add the mushrooms and anchovies, mashing anchovies. Cook until mushrooms are brown. Add the herbs, cook for 1 minute. Transfer mixture to another container.
In the same pan over medium-high heat, sauté the beef until brown and cooked. Drain oil. Add the garlic and cook for another minute. Add tomato and daikon, cook until most of the moisture is evaporated. Remove from heat. Add the kale and season with salt and pepper (make it more salty than you like).
Place 3 won bok leaves at the bottom of a steamer. Moisten 2 sheets of rice paper in water, and place on the leaves. Spread about 1/4 cup of the beef-kale mixture over the wrapper and top with another 2 moistened sheets of rice paper. Repeat layers until about half of the beef-kale mixture is used, finishing with wrappers.
Brush the top with a little olive oil, top with 3 won bok leaves, and steam for about 10 minutes. Remove from steamer and drizzle with 1 tablespoon of olive oil. Cut and serve with marinara sauce on the side. Repeat the layering to form another lasagna and steam.
Makes 2 lasagnas (serves 12)
Sautéed Fresh Shrimp with Fern Shoot and Vine Ripened Tomato Salad
12 pieces fresh shrimp, peeled and deveined
1/4 cup olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon chopped dried shrimp
2 vine ripened tomatoes, cut into medium dice
1 sweet onion, julienned
1/4 cup chopped olives
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon lime juice
12 pieces fern shoots, cooked
2 ounces mixed salad greens
10 pieces fried garlic chips
Heat 1 tablespoon of the olive oil in a sauté pan over high heat. Sear the shrimp on both sides until almost fully cooked, about 2 minutes. Remove shrimp from the pan and set aside.
Add the garlic, ginger and dried shrimp to the pan and sauté briefly. Add tomatoes, onions, olives, soy sauce, fish sauce, lime juice and remaining olive oil. Cook over low heat for about 1 minute, until sauce forms. Toss shrimp back into the dressing and reheat.
Place the fern shoots and salad greens in a salad bowl. Pour shrimp and dressing over greens and gently toss together. Season with freshly ground black pepper and garnish with garlic chips. Serve immediately.
Warabi Cooking Tip
Warabi or fern shoots grow in the wild in the rain forests of Maui and the Big Island. On Maui they are known as pohole.
Simmer fern shoots in lightly salted water until they are fully cooked (like a green bean) then place them in ice water to stop the cooking. This will prevent the fern shoots from turning a dull black color and keep it bright vibrant green.
SHRIMP COCKTAIL
Court Bouillion
2 quarts (8 cups) water
1 carrot, cut into several pieces
3 stalks celery, cut into pieces
2 onions, quartered
4 bay leaves
2 tablespoons black peppercorns
1 lemon, cut in half
1 cup white cooking wine
1 head garlic, cut in half
Salt
Place all ingredients in a large saucepan and bring to a boil. Season with salt.
To cook shrimp, bring your flavored broth/ bouillon up to a boil, throw your shrimp in and turn off the heat. Let the shrimp slow poach in the hot liquid for 4-5 min (or until it is just fully cooked) then remove and serve. Cooking shrimp in the shell will produce a moister more flavorful end result. Cooking time will vary with the amount of shrimp and liquid you have for cooking.
Wasabi Cocktail Sauce
1 chili pepper, minced
1 1/4 cup (12 ounces) ketchup
1 teaspoon fresh ginger, minced
1 tablespoon onion, minced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon wasabi paste
Juice of 1 lemon
1 teaspoon cilantro, chopped
Blend all ingredients together in a bowl. Refrigerate until ready to serve.
Shrimp Curry
1 pound Kauai Shrimp
2 tablespoons butter
1 large Ewa Sweet onion, sliced
2 large cloves garlic, minced
2-3 tablespoons Kaiulani's Curry Spice Mix
1 cup chicken broth
1 (14 ounce) can coconut milk
Peel shrimp, rinse, drain and pat dry. In a large skillet over medium high heat, melt the butter. Add the onion and cook until translucent. Add garlic, shrimp, curry mix and broth. Bring to a boil and simmer for 2 minutes. Add coconut milk and simmer another 2 minutes. Serve over rice with condiments such as chopped, hard cooked eggs, green onions, raisins, crisp, crumbled bacon, macadamia nuts, mango chutney.
Shrimp, Mango, and Watercress Wrap
Fresh shrimp, mango, basil and watercress are a delightful combination, dressed with creamy salad dressing, all wrapped up in a tortilla.
1 pound fresh Kahuku shrimp
Juice of half a lemon
2 teaspoons salt
1 large mango
1/4 cup chopped fresh basil
1/2 cup Swiss Inn Salad Dressing
1 bunch watercress, tough stems removed
6 flour tortillas (10-inch or larger)
Bring 2 quarts of water to a boil. Add lemon juice and salt. Poach shrimp, uncovered for 2 to 3 minutes, depending on size, until cooked through. Transfer shrimp to a bowl of ice water to stop cooking. Drain and pat dry. Remove heads, shells and tail. Coarsely chop shrimp and place in a bowl.
Peel mango and cut into 1/2-inch cubes. Mix mango with shrimp, basil and salad dressing.
Warm tortillas to soften. Divide watercress and shrimp mixture among tortillas. Roll up, tucking in sides to enclose filling. Cut wraps in half diagonally to serve. Serves 6.
Spinach and Goat Cheese Frittata
2 tablespoons olive oil
2 Portuguese sausages, sliced thin
2 Tokyo negi onions white part only, sliced thin
1 cup baby spinach or other green vegetable
8 fresh island eggs, beaten
3 ounces fresh Surfing Goat Dairy goat cheese, crumbled
Salt and freshly ground black pepper
Preheat oven to 400°.
Using a 10-inch non stick skillet, heat the olive oil over medium high heat. Add the sausage and cook until brown. Remove sausage and cool.
In the same pan, add the onion and cook over medium heat until soft and brown, about 2 minutes. Add the spinach or other greens and cook until wilted. Turn off the heat. Add the sausage back into the pan. Pour the beaten eggs over the mixture. Scatter the goat cheese over the eggs; sprinkle with salt and pepper. Bake frittata until eggs are set, about 6 to 8 minutes. Remove from oven and slide the frittata onto a serving plate. Cut into wedges and serve.
Watercress Pesto
2-3 cups watercress leaves
1/2 cup extra virgin olive oil
2 tablespoons macadamia or pine nuts
1-2 cloves garlic
Salt and pepper to taste
Place the watercress, oil, nuts and garlic in a blender and blend until smooth and bright green. Season to taste with salt and pepper.
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