Category: Recipes

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

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

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 

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

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. 

GRILLED MAUI GOLD PINEAPPLE

IMAGE BY BARRY FRANKEL

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

Cold smoked plain yogurt with Hawaiian Volcano Guava Smoked Sea Salt.

NOTE how we cut the pineapple so it’s easy to grab, dip and eat. We liked the contrast of the hot, juicy pineapple and the cold smoked yogurt. 

SHOYU ‘AHI POKE

Recipe Courtesy of Alana Kysar

Serves 2-4

INGREDIENTS:

1 pound fresh sashimi-grade ‘ahi steak, chilled and cut into 1-inch cubes

1 1⁄2 tablespoons soy sauce (shoyu), plus more to taste

1 tablespoon sesame oil

3 ⁄4 teaspoon Hawaiian salt (‘alaea), plus more to taste

1⁄4 cup thinly sliced Maui or yellow onion

1⁄2 cup chopped green onions, green parts only

1⁄8 teaspoon gochugaru (see page 30)

1 tablespoon finely chopped toasted macadamia nuts

2 cups steamed rice, for serving

METHOD:

> In a bowl, combine the cubed ‘ahi, soy sauce, sesame oil, salt, Maui onion, green onions, gochugaru, and toasted macadamia nuts and gently toss with your hands or a wooden spoon. Adjust the seasoning to your liking.

> Serve over rice and enjoy immediately.

PIPI KAULA

Recipe Courtesy of Alana Kysar

Serves 4-6

INGREDIENTS:

1⁄2 cup soy sauce (shoyu)

2 tablespoons rice vinegar 

1 teaspoon sesame oil

1 teaspoon Hawaiian salt (‘alaea)

3 tablespoons sugar

1 teaspoon freshly ground black pepper

1 garlic clove, peeled and finely minced or grated

1 Hawaiian chili pepper (nīoi), crushed

1 1⁄2 pounds flank steak, cut into 2-inch-wide strips

Neutral oil, for frying

METHOD:

>In a bowl, whisk the soy sauce, rice vinegar, sesame oil, salt, sugar, black pepper, garlic, and chili pepper together.

>Place the meat in a gallon-size ziplock bag or a baking dish and pour the marinade over.

>Seal the bag or cover the dish and refrigerate for at least 8 hours,preferably overnight.

>Preheat the oven to 175°F.

>Set a wire rack on a rimmed baking sheet lined with aluminum foil and set the strips of meat on the rack.

>Bake until the meat has a chewy texture, similar to a jerky, about 5 hours. Store in an airtight container in the refrigerator for up to a week.

>To serve, set a skillet over medium heat and add a teaspoon of neutral oil. Fry until the meat is heated through, 2 to 3 minutes on each side. Cut into small pieces and serve warm.

POHOLE FERN SALAD

Recipe Courtesy of Alana Kysar

Serves 6-8

INGREDIENTS:

1 pound pohole fern

1 pound cherry tomatoes, quartered

1⁄2 small Maui onion, thinly sliced lengthwise

5 green onions, green parts only, chopped

1 tablespoon fish sauce

1⁄4 cup soy sauce (shoyu)

3 tablespoons rice vinegar 

2 tablespoons sesame oil 

1⁄4 cup sugar

METHOD:

> Prepare an ice-water bath by filling a large bowl with a handful of ice cubes and water, and set it aside. Wash and remove any little “hairs” from the pohole fern shoots. Cut the shoots into 1 1⁄2-inch segments and blanch for 1 minute in a pot of boiling water. Drain the shoots into a colander and immediately transfer them to the ice-water bath. 

> Once cooled, drain the water from the ferns and place them in a bowl with the tomatoes, Maui onions, and green onions.

> In a small bowl, whisk together the fish sauce, soy sauce, vinegar, oil, and sugar until the sugar has dissolved. Pour the mixture over the vegetables and gently toss with your hands. Cover the bowl with plastic wrap and refrigerate for several hours before serving.

TIP:

Fresh pohole will keep in the refrigerator for about a week. If you aren’t in Hawai‘i, I’d recommend checking with a specialty foods purveyor to help you source the fern.

Pickled Garlic

RECIPE BY EDIBLE HAWAIIAN ISLANDS
IMAGE BY BARRY FRANKEL PHOTOGRAPHY

Our Do It Yourself department is meant to inspire and motive you to make items at home that you would normally buy at the store. We’ve been noticing pickled garlic springing up on menus all over the islands. We consider pickled garlic to be a condiment. You’ll love how the once pungent garlic flavor mellows out with pickling. Add it to sandwiches, as a soup topper, in a salad, or on a charcuterie platter. Try this recipe and snap a photo using the hashtag #ediblehirecipes, submit it to Instagram, and share how your DIY came out, plus any tips you learned along the way.

EQUIPMENT:

> Large glass mason jars with tight fitting lids

> 1 large pot

> Ladle

> Tongs

INGREDIENTS:

24 whole garlic cloves

4 cups of distilled water

24 coriander seeds

12 whole black peppercorns

2 teaspoons chili

6 whole allspice berries

3 cups white wine vinegar

¼ cup sugar

4 teaspoons canning salt

Fresh dill

METHOD:

> In a large saucepan bring all ingredients to a boil.

> Add whole garlic and turn off heat. Allow to cool slightly.

> Using the tongs, add the whole garlic to the mason jar, dividing the cloves up so there are 12 each to a mason jar. 

> Next add the fresh dill and pour the cooled pickling liquid over the garlic to the top off the mason jar. 

> Cover and place in a cool spot on the counter out of the sun. 

> Your pickled garlic will be ready in 5 weeks and will keep up to 3 months.

> Refrigerate after opening.

TIP

> Use distilled water so your garlic doesn’t oxidize and turn blue.

Coconut Milk Poached Fresh Catch

RECIPE COURTESY OF CHEF LEE ANDERSON
IMAGE BY BARRY FRANKEL PHOTOGRAPHY 

Serves 6 

INGREDIENTS: 

6 – 6oz pieces of fresh fish 

3 garlic cloves 

1 red onion, roughly chopped 

1” piece of fresh galangal, peeled and roughly chopped 

2 lemongrass stalks, trimmed and finely sliced 

2 tablespoons fish sauce 

1 tablespoon brown sugar 

2 cups fresh coconut milk 

4 kaffir lime leaves 

2 Hawaiian chilies, crushed 

1 lime, juiced 

METHOD: 

Place garlic, red onion, galangal, lemongrass, fish sauce, and brown sugar in a blender and process until finely blended. Add coconut milk and blend until combined. 

Transfer coconut mixture to a heavy sauce pan. Crush kaffir lime leaves in your hand to release oils and add them to the coconut milk mixture. Heat to a gentle simmer and cook for 10 minutes allowing the flavors to infuse and the sauce to reduce slightly. Add lime juice. Strain and simmer before adding the fish. Gently poach fish for 4-5 minutes. 

Check for taste and add salt, pepper and lime juice as desired. 

Roasted Beet Salad

RECIPE COURTESY OF CHEF LEE ANDERSON
IMAGES BY BARRY FRANKEL PHOTOGRAPHY

Serves 4

INGREDIENTS:
Scattered arugula leaves – Kumu Farms
1 radish, thinly sliced (mandolin preferred) – Kumu Farms
4 strawberries, quartered
12 blueberries, halved
1 red beet, roasted and cut into wedges – Aina Lani Farms
1 yellow beet, roasted and cut into wedges –
Aina Lani Farms
½ cup goat cheese, placed in a piping bag or zip lock bag – Surfing Goat Dairy
Micro greens – Fresh Island Herbs
Blood orange olive oil, to taste
Kosher salt and pepper

METHOD:
Wash the beets, coat with olive oil and kosher salt, and wrap in foil. Place beets in a 350-degree oven for 40 minutes to an hour, depending on the size of the beets. Roast until they can be easily pierced with a toothpick or skewer. Allow the beets to cool and then cut into quarters and set aside. When you are ready to plate the salad, rub the beets with the blood orange olive oil.

The idea of this salad is to present it in a new, fresh way. Think beyond the traditional salad and look at the plate as a canvas upon which to create your own work of art. Place 4 or 5 wedges of beets around the plate in a haphazard pattern. Sprinkle the beets with a little
salt and pepper. Now place the radish slices, strawberry quarters, and blueberry halves in the same random way. Using a piping bag, pipe 5 or 6 bean-size peaks of goat cheese around the plate. Top those peaks with micro greens and then add arugula leaves to fill in any of the empty spaces.

Now, you are your own artist. If you’re having a party, your guests will be wowed by this salad.