Category: Recipe Wave

WASABI POKE NACHOS

Recipe Courtesy of Chef Adam Phelps • Photography Courtesy of Hukilau Lani, Kaua‘i

Makes 12-16 servings

WASABI CREAM INGREDIENTS

¼ cup heavy cream

¼ ounce wasabi paste

Pinch of salt

MIRINYAKI INGREDIENTS

¼ cup Shoyu (soy sauce)

2 tablespoons Aji-Mirin (sweet cooking wine)

6 tablespoons sugar

1 teaspoon ground ginger

LIMU ONION MIXTURE INGREDIENTS

¼ cup sweet onion, diced

½ ounce limu kohu (fresh seaweed)

¼ cup green onions, chopped

1 teaspoon Inamona (ground kukui nut)

OTHER INGREDIENTS

1 pound ahi (tuna sashimi)

15 each wonton wrappers

½ cup tomato, diced small

1 tablespoon furikake

¾ teaspoon Hawaiian sea salt

1 tablespoon sesame oil

½ cup avocado, diced

1 tablespoon tobiko (flying fish roe)

WASABI CREAM METHOD

In a mixing bowl whisk together the wasabi paste, salt and heavy cream.
Refrigerate until ready to use.

MIRINYAKI METHOD

Place the shoyu, aji mirin, sugar and ginger in a sauce pan and reduce over medium heat until the sauce reaches a consistency of maple syrup.
Allow to cool completely. Do not refrigerate.

LIMU ONION MIXTURE METHOD

Dice a small sweet onion into a quarter inch dice and put into a mixing bowl.
Thinly slice a quarter cup of green onions and add to the mixing bowl with the sweet onion.
Chop the limu kohu and add to the mixing bowl with the onions.
Add the inamona.

METHOD

Place ahi steak flat on a cutting board and remove all of the blood line.
Neatly slice the ahi steak into 1/2-inch-wide strips. Slice each strip into half inch cubes. Refrigerate until you are ready to assemble the dish.
Cut 15 mondo pi or wonton pi wrappers into quarters. Fry in350-degree oil until golden brown.Place on paper towels to absorb the oil.
Place the diced ahi in a mixing bowl.
Pour the sesame oil on the ahi. Sprinkle the Hawaiian salt and furikakeon the ahi. Gently mix until the ahi is well coated
Add the fried chips and the avocado to the bowl of ahi and gently mix.
Pour the ahi nachos onto a serving platter. Top with tomato and tobiko.
Drizzle the wasabi cream and mirinyaki sauces over the nachos.

KIAWE CORNBREAD

Recipe Courtesy of Ed Morita, Executive Pastry Chef Na Hoaloha Ekolu

Photography by Jana Dillon

Makes 12-16 servings

INGREDIENTS

1 ½ cups of shortening

1 ½ cups sugar

3 cups of whole milk

12 large eggs

5 7/8 cups bread flour

1 ½ teaspoons of baking powder

1 cup of cornmeal

1 cup Kiawe flour

1 ½ cups of brown butter

METHOD

Cook brown butter and set aside to cool while mixing the rest of the recipe.
Cream together shortening and sugar.
Whisk together eggs and milk.
Combine sifted baking powder, bread flour, cornmeal and kiawe flour in a bowl with a whisk.
Alternate adding wet and dry ingredients to the mixing bowl.
Add brown butter, and mix on low speed until batter is smooth and homogenous.
Store in the cooler until needed.
Bake in a large dutch oven at 325°F oven for 50 minutes or until an inserted skewer comes out clean.
Serve with guava butter or honey butter

TRIPLE BERRY PIE

Recipe Courtesy of Lahaina Grill

Photography by Kent Hwang

Serves 10

CRUST INGREDIENTS

12 ounces all-purpose flour

1 pinch salt

3 ounces unsalted butter

3 ounces all-purpose shortening

1/2cup sour cream

1/2cup ice water

1 raw egg, scrambled

3 packets Sugar in the Raw

CRUST METHOD

> Gently mix flour with salt, butter and shortening.

> Add sour cream and ice water, gently kneaduntil all ingredients are folded into the dough. Don’t over mix.

> Place in a bowl, cover dough with a moist towel or plastic wrap and place in refrigerator for about 1 hour.

FILLING INGREDIENTS

12 ounces blueberries

12 ounces raspberries

1/4 cup Crème de Cassis (black currant liqueur)

1/4 cup granulated tapioca

1 cup granulated sugar

METHOD

> Mix all ingredients together. Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, cover with remaining dough. Cut a 3/4” hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar.

> Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F and bake until berry mixture starts bubbling, approximately 40 minutes.

> Cool and store in refrigerator until served. Garnish with vanilla flavored whipped cream, fresh seasonal berries, raspberry sauce and vanilla ice cream if desired.

FRESH PINEAPPLE PIE

Recipe and photography courtesy of Jana McMahon, Maui’s Private Chef

Serves 10

INGREDIENTS

Pastry for 2 crust pie

1 medium to large pineapple

2 eggs, slightly beaten

1 cup cane sugar

2 tablespoons cornstarch

1 tablespoon grated lime zest

3 tablespoon passion fruit pulp

1/8 teaspoon salt

METHOD

> Cut peeled and cored pineapple into bite-size chunks.

> Place eggs in a bowl and beat in sugar, cornstarch, lime zest, passion fruit puree and salt. Add pineapple chunks to wet mixture.

> Turn into pastry-lined 9” pie pan. Adjust top crust; flute edges and cut vents. I like to use the extra pastry dough and make a pineapple cut out on top of the crust. Brush top of pie with egg wash.

> Bake at 425F for approximately 45 minutes.

> Check this pie about halfway through to assure the edges aren’t too brown. If so, make a foil collar and cover the edges for the rest of the bake time.

OLIVE OIL CAKE

Recipe and image courtesy of Angèl Vardas Foster Island Olive Oil Co., O‘ahu, Hawai‘i

Serves 10-12

INGREDIENTS

½ cup almond flour

1¾ cup cake flour

2 teaspoons baking powder

¼teaspoon baking soda

½ teaspoon Kosher salt

3 eggs (room temperature)

3/4cup sugar (plus more for dusting)

1½ tablespoon lemon & orange zest

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

¼cup milk (room temperature)

1 teaspoon vanilla extract

1¼cup fresh extra virgin olive oil (plus more to drizzle on top)

METHOD

> Preheat oven to 400° F and set up to bake on the middle rack. Spray a 9” springform pan with baking spray and line bottom with parchment paper. Spray the parchment lined bottom and sides and then sprinkle the sides with a light dusting of sugar.

> Mix first 5 ingredients together in medium bowl, set aside. Using a stand mixer on low speed with a whisk attachment, add eggs and whisk for 1 minute. Add sugar, lemon and orange zest to mixer and whisk on high speed until mixture turns a pale-yellow color with a ribbon-like texture, about 3 minutes. Turn mixer down to a medium speed, add in the olive oil in a slow stream until thoroughly mixed. Next add the rest of the wet ingredients until just mixed. Add the dry ingredients a little at a time until just incorporated, being sure to scrape the sides of the bowl to mix thoroughly but gently.

> Pour mixture into prepared pan and sprinkle the entire top with a generous dusting of sugar (about 2-3 tablespoons).

Set cake on the middle oven rack and drop the oven temperature down to 350°. Bake for 40-45 minutes, or until a toothpick inserted into center comes out clean or with a couple of soft crumbs.

> Remove cake from oven and let cool in pan for 15 minutes on a wire rack. Delicately remove springform ring by unlatching the hinge and lifting off carefully (This should come off quite easily, but if there is any sticking you can run a thin knife along the edge to separate the cake from the pan.) Poke holes evenly around the entire top of the cake with a toothpick and drizzle a couple tablespoons more olive oil on top. Let cake cool on rack for about an hour. This olive oil cake can be enjoyed warm or room temperature and keeps well for a few days in a covered cake stand or wrapped in plastic wrap. Serve simply or enjoy with sweetened whipped cream and fresh berries cooked in one of our fruit balsamics for a real treat!

ABOUT THIS RECIPE

What I wanted to create in this olive oil cake recipe is a moist and delicate cake that really featured the flavor of the olive oil. The combination of cake flour and almond flour create a light and airy cake with a moist and tender crumb. The light addition of citrus and vanilla is just enough to enhance the flavor of the cake without overpowering the subtle fruity notes of the olive oil. I recommend using a very fresh extra virgin olive oil that has a nice green fruity nose with slight bitterness for balance and a peppery finish. Dusting the top with sugar and putting it into the hotter preheated the oven, then turning it down helps to create a nice rise and crunchy golden crust. Finishing the cooling cake with a nice drizzle of the olive oil creates added moisture and helps to further highlight the fruity notes of a nice fresh extra virgin olive oil.

PUMPKIN SPICE DUTCH BABY

Recipe & photography courtesy of William Townsend of Popover Hawaii Hilo, Hawai‘i Island

INGREDIENTS

3 eggs

¾ cup milk

2 tablespoons butter (melted)

2 tablespoons pumpkin puree

½ cup flour

2 tablespoons corn starch

1 teaspoon salt

1 tablespoon pumpkin spice

METHOD

1. Preheat oven to 450F and place a cast iron skillet or pie pan into your oven while preheating.

2. Blend the eggs, milk and butter in a blender on high until smooth (about 2 minutes).

3. Add flour, cornstarch, salt and pumpkin spice to the blender and continue to blend until just combined.

4. Carefully remove skillet/pie dish from the oven and add 1 tablespoon butter to the hot skillet. Swirl to completely coat the inside of the pan.

5. While the pan is still hot, pour your blended batter into the skillet and return to the oven. Bake for approximately 20 minutes or until the edges puff up and turn golden brown.

6. Serve simply with a little syrup, butter, and powdered sugar, or get creative and top with maple-braised pears and nuts, or a quick stir fry of onions, bacon and wilted arugula.

GRILLED LOCAL BANANAS

IMAGE BY DREAMSTIME

At the edible Hawaiian Islands test kitchen, we love the way cooking over fire can transform a meal. This summer, we reached out to a different farm on each of the Hawaiian Islands, selected a fruit or vegetable from that farm, and grilled them over a fire. Add an unlikely dipping sauce to go along with it, and you’ve got yourself an unforgettable pupu. In keeping with the themes of this issue – COOK, FIRE, and NO RECIPE – we improvised everything based on what we had in the fridge

With hundreds of different varieties of bananas growing on Hawai‘i Island we found our favorite bananas at The Kamuela Farmers’ Market. Simply peel and place them on the BBQ. We rubbed our bananas with coconut oil then seasoned them with sea salt. Create dipping sauces like chocolate, chopped macadamia nuts, toasted coconuts and enjoy!

RADISH

RADISH IMAGE BY BARRY FRANKEL

Our friend Cody Lee Meyer is now farming at Timbers Resort where they grow all kinds of radishes. Black, watermelon, red… choose your variety, cut them in half, grill and chill. Make grass-fed compound butter and add salt.

TOMATOES

IMAGE BY BARRY FRANKEL

Ho Farms produces baby tomatoes of all different sizes and colors. Stick them on a skewer and it’ll be less than two minutes till you’ve got a great pupu! We added za’atar, fresh mint, grilled lemon, olive oil, and smoked sea salt. A perfect little summer salad.