Category: Recipes

CANDIED RUM MACADAMIA NUTS

 

CANDIED RUM MACADAMIA NUTS

Ingredients

INGREDIENTS

  • 2 Cups whole macadamia nuts, lightly roasted

SPICE MIX

  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon 
  • ½ tsp ground cinnamon 
  • ¼ tsp ground allspice

RUM GLAZE

  • 2 tbsp Kōloa Rum Kaua‘i Cacao Rum
  • 2 tsp vanilla extract
  • 1 tsp brown sugar
  • 1 tsp unsalted butter

Instructions

  • Line a baking sheet with parchment paper.
  • To make the spice mix, place the spices in a small bowl and mix to combine.
  • To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
  • Add the macadamia nuts to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
  • Transfer the macadamia nuts to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

BLACK BEAN BROWNIES

RECIPE COURTESY OF CHEF JANA MCMAHON OF JANA EATS

PHOTOGRAPHY BY MIEKO HORIKOSHI

There is plenty of talk about baking these days and if your home is anything like our office, well, we are interested in baking something that everyone can indulge. Thank you Jana McMahon for sharing your recipe! We invite you to make these for someone you love and just like Jana says “don’t tell them it has black beans as the main ingredient”. We invite you to watch her YouTube channel Jana Eats and take a front-row seat and watch her cook!

BLACK BEAN BROWNIES

Ingredients

  • 1 15oz Can organic black beans, drained and rinsed well
  • cup gluten-free quick oats
  • 2 tbsp cocoa powder
  • cup organic agave, maple syrup, or date syrup
  • ¼ cup cup organic coconut oil
  • 2 tbsp vanilla extract or ½ vanilla bean seeds scraped from the pod
  • ½ tsp teaspoon baking powder
  • ¼ tsp sea salt
  • 1 cup mini chocolate chips (use the allergy-free brand with no nuts, soy or dairy)

Instructions

  • Preheat oven at 350F. Grease 8x 8” baking pan
  • In a blender or food processor, put all the ingredients except the chocolate chips. The batter needs to be well incorporated and ground up to a smooth consistency.
  • Scatter ½ of the chocolate chips on the bottom of the greased 8”×8” pan. Pour the batter on top of the chocolate chips. Scatter remaining chocolate chips over the top of the brownies.
  • Bake for 20 minutes. Let them cool for about 20 minutes before attempting to cut 

Notes

Tip
We used coconut cream instead of whipped cream to keep them dairy-free. Just chill the coconut cream overnight and add a touch of vanilla before you whip it up!
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DELICATA SQUASH

RECIPE AND PHOTOGRAPHY COURTESY OF KATE WINSLAND AND GUY AMBROSINO

DELICATA SQUASH

During the winter, we eat a lot of hardy squashes. Like most cooks, we usually cut them into wedges or cubes, throw them in oven until they’re caramelized and tender and call it done. During our stay in Sicily, Fabrizia Lanza made us a dish of grilled winter squash that forced us to look at the vegetable in a completely different way and showed off the depth and subtlety of Sicilian food. Cooking sliced delicata rings quickly over a grill produces squash that still has a bit of snap and a flavorful hint of its vegetal roots, one that doesn’t surrender completely to its sugary nature.
Servings: 6

Ingredients

  • 1 delicata squash
  • Kosher salt
  • 3 shallots sliced
  • .25 cup olive oil
  • .25 cup golden raisins
  • .25 cup white wine vinegar
  • 1 tbsp sugar
  • Freshly ground black pepper

Instructions

  • SQUASH METHOD:
  • Cut off one end of each of the squashes to reveal the seeds and core. Using a long-handled spoon, scrape out the seeds and discard (or save for another use). Cut the squash crosswise into ¼-inch-thick slices.
  • Heat a grill or a grill pan over moderate heat. Do not oil the grates of the grill or the pan, but make sure they are very clean. Have a platter and a piece of foil on hand. 
  • Dry-grill the squash until charred on one side, about 5 minutes, then use tongs to flip the squash and continue to cook until the slices are well browned and almost tender, about 5 minutes more. As the slices are grilled, transfer them to a platter and cover with foil. Season lightly with salt and keep tightly covered while you make the agrodolce.n sheet about 5 minutes before placing on a wire cooling rack until cooled completely.
  • AGRODOLCE METHOD:
  • Combine the shallots and olive oil in a skillet over moderate heat and cook, stirring from time to time, until softened and golden brown in spots, about 10 minutes. 
  • Stir in the raisins, vinegar, sugar, 1 teaspoon salt and several grinds of black pepper and simmer until the mixture has reduced to a juicy glaze, about 2 minutes. 
  • Immediately pour the shallot mixture over the squash and let sit at room temperature for at least 1 hour before serving.

LOCAL KABOCHA SQUASH SOUP

RECIPE AND PHOTOGRAPH COURTESY OF CHEF HILARY BARSBY OF HEALTHYMALUICHEF.COM

LOCAL KABOCHA SQUASH SOUP

Ingredients

  • 1 Medium Kabocha Squash I used a kabocha and a pumpkin
  • 1 local onion rough chop 
  • 3 local carrots peeled & rough chop
  • 3 cloves garlic rough chop
  • 2 inch piece of ginger peeled and rough chop
  • 4-6 cups Vegetable or Chicken Stock depending on squash size
  • 1 tbs Olive Oil 
  • 1 tbs Garam Masala
  • 1 Can full fat coconut milk 
  • 2-3 tsp sea salt to taste 
  • Fresh ground black pepper to taste 

Instructions

  • Slice the squash in half and remove the seeds. Place on a sheet tray lined with parchment, skin up for 30-40 minutes or until tender. Set aside to cool. While the squash is cooling, prepare the other ingredients. 
  • Sauté the onion in olive oil until translucent about 3 minutes. Add ginger and garlic, sautéing until fragrant 1-2 minutes. Add veggie/ chicken stock. Once squash is cool, scoop the flesh out of the skins and add to the warm stockpot. Add garam masala, sea salt and black pepper. Allow to simmer for 15 minutes to infuse flavors. 
  • Using a Vitamix or high-speed blender carefully add the soup to the Vitamix in small batches (I fill about ½ way with hot liquids) I add about ¼ - 1/3 C full fat coconut milk to the blender while pureeing. If too thick, add a touch more of the cooking stock. Taste, and adjust seasonings before moving to the next batch, if needed.

Notes

OPTIONAL GARNISHES:
Extra coconut milk to swirl on top
Pecans
Cilantro
Toasted pumpkin seeds

HOMEMADE GARLIC SALT

RECIPE COURTESY OF GIDA SNYDER, CHEF/ FOUNDER OF SLOW ISLAND FOOD & BEVERAGE CO.

HOMEMADE GARLIC SALT

Lucky we live in Hawaii is a phrase we hear and see often, especially on social media. And because we are surrounded by the ocean we are lucky that salt is abundant. As you read through this issue and see that we have featured locally grown garlic we also wanted to share a way to preserve the garlic long after the season has ended. 

Ingredients

  • Garlic & Salt Use 2 oz peeled garlic to 12 oz sea salt a 1:6 ratio

Instructions

  • Peel Garlic (Cut root end off of cloves) 
  • Pulse garlic cloves in a food processor until garlic is a paste 
  • Using gloved hands, thoroughly mix garlic paste into salt until evenly incorporated. 
  • Spread salt and garlic mixture in an even layer no more than an 1/2 inch thick on a parchment lined sheet pan and bake in a 180 Degree Fahrenheit oven until completely dry to the touch. (3-5 hours) (Alternatively, you can use a food dehydrator at its highest setting but it will take longer) 
  • Allow garlic salt to cool outside of the oven, then transfer to a dry bowl and use gloved hands to break up any clumps.
  • Jar and seal in an air tight container. 

Notes

TIP:
Use within a month or bag and freeze for later use.
Gida Snyder is based on Kauai and the Chef/ Founder of Slow Island Food & Beverage Co.
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TARO CILANTRO SOUP

TARO CILANTRO SOUP

Servings: 6

Ingredients

  • 2 lbs taro
  • 4 cups homemade chicken stock or broth 
  • .5 lemon lemon juice
  • .5 bunch kale, stems removed and roughly chopped
  • .5 bunch fresh cilantro roots, stems and leaves
  • 2 tbsp unsalted butter
  • 7 cloves crushed garlic
  • .5 tsp salt
  • .25 tsp ground pepper

Instructions

  • and cut taro into 1” cubes
  • broth in a deep pan and add taro. lemon juice and boil about 25 minutes or until tender
  • In a large fry pan, ½ cup water and the chopped kale and cilantro along with the salt and pepper
  • over high heat until the kale has wilted. Transfer the kale-cilantro mixture to a blender and puree
  • Melt butter in a frying pan, add garlic and fry until beginning to brown
  • the pureed greens and cook for a further 5 minutes
  • the kale mixture to the taro and bring to a boil. Serve and enjoy

SPICED PRESERVED LEMONS

RECIPE AND PHOTOGRAPHY COURTESY edible HAWAIIAN ISLANDS

Spiced preserved lemons have a smooth texture with a salty, slightly pickled taste. The hardest part about making them is waiting for them to cure, which takes about four to five weeks. We make these in a wide-mouthed glass jar with a glass lid. This way, it’s easy to pack the lemons into the jar and no metal comes in contact with the lemon juice and salt.

INGREDIENTS:

6 small thin-skinned lemons, we recommend Meyer lemons

½ cup kosher salt

1 two-inch cinnamon stick

2 cloves

1 bay leaf

1 wide-mouthed quart-size Mason jar, sterilized with a glass lid

METHOD:

1. Wash and scrub four of the lemons thoroughly. Cut them lengthwise into quarters from the tip to within ½ cup of the stem end, so the quarters stay together at one end. Juice the remaining 2 lemons.

2. Put the cut-up lemons in a large bowl with the salt and toss to coat, packing the salt into the cut edges of the lemon. Re-form them into lemon shape, and pack them tightly into the sterilized jar with any extra salt and the cinnamon, cloves, and bay leaf. Pour in the lemon juice and cover the jar. Store in a cool place for 1 week, tipping the jar once a day to mix in the salt. After a week, put the jar in the refrigerator and keep for 3 more weeks before using. Rinse preserved lemons before using to remove excess salt.

TIPS:

> The lemons will keep in the fridge for up to 6 months.

> Dice the lemons and mix with a bit of their juices and olive oil for a dressing.

PESTO ALLA GENOVESE

Recipe Courtesy of Michele Di Bari of Sale Pepe, Lahaina, Maui HI

Photography by Mykle Coyne

Serves 6

INGREDIENTS

3 small potatoes

½ pound green beans

1 ½ pounds Bu’ono spaghetti

10 ounces Bu’ono pesto sauce

½ cup Grana Padano cheese

Salt and pepper

Extra virgin olive oil (EVOO)

METHOD

1. Boil potatoes with the skin on. Once cooked, peel and slice them small.

2. Snap both ends off the green beans, wash, and boil them in salted water for 1 minute. Drain.

3. Cook spaghetti till al dente. When draining the pasta, save some of the cooking water.

4. Toss the cooked spaghetti with potatoes, green beans, pesto sauce and Grana Padano cheese.

5. Drizzle with EVOO and serve immediately.

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

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

MIRINYAKI METHOD

  1. 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.
  2. Allow to cool completely. Do not refrigerate.

LIMU ONION MIXTURE METHOD

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

METHOD

  1. Place ahi steak flat on a cutting board and remove all of the blood line.
  2. 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.
  3. 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.
  4. Place the diced ahi in a mixing bowl.
  5. Pour the sesame oil on the ahi. Sprinkle the Hawaiian salt and furikakeon the ahi. Gently mix until the ahi is well coated
  6. Add the fried chips and the avocado to the bowl of ahi and gently mix.
  7. Pour the ahi nachos onto a serving platter. Top with tomato and tobiko.
  8. Drizzle the wasabi cream and mirinyaki sauces over the nachos.

RICE SALAD

Recipe Courtesy of Michele Di Bari of Sale Pepe, Lahaina, Maui HI

Photography by Mykle Coyne

Serves 5

INGREDIENTS

3 to 4 cups Italian Arborio rice cooked al dente, cooled

¼ cup basil, chopped

¼ cup capers

¼ cup pickled pearl onions

¼ cup green olives, pitted

¼ cup black olives, pitted

¼ cup green peas

¼ cup corn

¼ cup chick peas

¼ cup cannellini beans

¼ cup black beans

1 small or ½ large red or yellow bell pepper, cored, seeded, and chopped

½ cup celery, chopped

½ cup carrot, chopped

2 tablespoons honey mustard

¼ cup vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed

½ cup fresh parsley, chopped

Salt and pepper

¼ cup Grana Padano cheese

METHOD

1. Combine the honey mustard, olive oil and red wine vinegar in a small dish.

2. Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine. Add the Grana Padano cheese, tossing gently to separate the grains.

3. Stir in the parsley, taste, and adjust the seasoning or moisten with a little more vinaigrette. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.