Category: Recipes

Alice in Hula-Land Cocktail

RECIPE COURTESY OF CARL ANDERSON
IMAGES BY BARRY FRANKEL PHOTOGRAPHY

INGREDIENTS:

¾ ounce Smith & Cross Navy-Strength Jamaican Rum
¼ ounce Campari
½ ounce fresh lime juice
¾ ounce passionfruit simple syrup (1:1) ¾ ounce simple syrup
Pinch of salt
2 ounces Maui Brewing Company Blood Orange IPA METHOD: Combine all ingredients except IPA in a mixing tin with ice.
Shake to combine and chill.
Strain into a coupe glass.
Top with IPA.
Garnish with lei flower and mint sprig.

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.

SQUASH AND FARRO SALAD

RECIPE COURTESY OF CHEF DAN ROBAYO 
IMAGE BY BARRY FRANKEL PHOTOGRAPHY 

Serving – this recipe can be adjusted easily for 1-6 servings 

INGREDIENTS 

Roasted Kobocha squash, warmed 

Local Goat Cheese 

Farro, cooked and cooled 

Arugula, cleaned and dried 

Basil, cleaned and chopped 

Mint, cleaned and minced 

Micro basil 

Edible flowers 

Salt and pepper 

Citrus oil 

METHOD 

Slice and bake the squash, warm it for the salad 

Toss remaining ingredients in citrus oil, then toss in squash 

Arrange on a plate or low bowl 

Garnish with micro greens and edible flowers 

Be creative in arranging the squash, goat cheese and edible flowers 

INGREDIENTS FOR CITRUS OIL 

Squeeze any fresh citrus 

Quality olive oil 

Salt and pepper 

METHOD FOR CITRUS OIL 

1 part fresh squeezed citrus juice 

4 parts quality olive oil 

Add oil slowly as you wish to emulsify 

RAW PAD THAI

“NOODLE” INGREDIENTS:

1 large daikon

1 medium carrot

4 fresh basil leaves

“NOODLE” METHOD:

> Peel the carrot and daikon.

> Using the thin slice on a mandolin, slice the daikon length-wise. With a knife, cut the daikon pieces length-wise again to make “noodles.”

> Grate the carrot.

> Chop the basil.

> Place all ingredients in a large bowl. 

DRESSING INGREDIENTS:

1/3 cup creamy peanut butter, almond butter or sunflower butter

2 tablespoons soy sauce

3 tablespoons maple syrup, agave, or honey

½ a lime (about 2 tablespoons lime juice)

1 teaspoon chili powder

½ a jalapeño

2 tablespoons shredded ginger

2 tablespoons water

DRESSING METHOD:

> Blend all ingredients together in a blender.

> Pour the dressing over the “noodles.” 

TOPPING INGREDIENTS:

Bean sprouts

Roasted peanuts or almonds

Fresh cilantro 

ASSEMBLY METHOD:

> Divide the “noodles” into 4 separate bowls.

> Top with roasted peanuts, fresh cilantro, and bean sprouts.

> Add chopped jalapeño or green onions if desired. 

EXTRA TIP:

What to do with the ends of the carrots, herb stems, and ginger peels? Instead of putting them straight into the compost, store them in a container in the freezer. When the container is full, boil the scraps for half an hour in a soup pot, strain, and you’ve got a unique, homemade vegetable stock!

Emily is a private chef on Kauai. She has cooked her way through our National Parks as a backcountry chef, studied in France, and was head pastry chef at a large vegan and gluten-free restaurant in Wyoming. To book a personalized dinner with Emily, please contact her through www.chefemilybucks.com.

Featured Farms: Moloa’a Organica’a, Glory Farm with Hannah 

MAUI SALAD

RECIPE COURTESY OF CHEF HILARY BARSBY
IMAGES BY BARRY FRANKEL PHOTOGRAPHY

Serves 4/8

This salad gets rave reviews at the retreats I cook for a few times a year. The dressing doesn’t have garlic, as I have several clients with sensitivities. Add a clove to the dressing if you wish.

SALAD INGREDIENTS:

1 bag Kumu Farms mixed greens

1 heart of palm

1 avocado

3 medium-sized roasted Chioggia beets

1/2 cup toasted macadamia nuts

1 bag sunflower sprouts

SALAD METHOD:

> Wash and spin salad greens.

> Shave heart of palm, and set aside.

> Dice or slice avocado into strips.

> Peel and cube beets, and roast in 375-degree oven with avocado oil, salt and thyme for 20 minutes or until tender.

> Place raw macadamia nuts on sheet tray. Bake in 350-degree oven until toasted, 5-7 minutes.

DRESSING INGREDIENTS (makes 1 pint):

1 preserved Meyer lemon, rinse well before making dressing

½ cup fresh tarragon, stripped from thick stem

2 tablespoons local honey

1 1/2 cups Extra Virgin Olive Oil

Sea salt and black pepper to taste

DRESSING METHOD:

> Place all ingredients into a high-speed blender (such as a Vitamix or Blendtech), and blend for 15 seconds or until smooth.<span class=”Apple-converted-space”> </span>

> Adjust seasoning with salt and pepper. Thin the dressing with a splash of water if it is too thick.

ASSEMBLY METHOD:

> Place greens into salad bowl with some of the beets, heart of palm and sprouts.

> Toss with 3 tablespoons of dressing to start and add more to your liking.

> Place onto plates and garnish with additional ingredients.

>Grind fresh sea salt and black pepper over the top.

Chef Hilary is a Maui Culinary Academy graduate, with a secondary degree in plant-based cuisine. She has been a private chef on Maui for the last 2.5 years serving private clients and retreats island wide. Her main passion is healthy food preparation and helping clients with food allergies and restrictions.

Featured Farms: Kumu Farms, Ono Farms and Kahanu Aina Greens

WHAT MAKES A GREAT SALAD?

Here in the edible Hawaiian Islands test kitchen we constantly have conversations about food that tend to lead to food-related questions for which there really is no right or wrong answer. We all agree that taste is subjective, but, once the conversation starts going, we often find a common thread that connects the dots. When we were thinking about our spring issue we had so many strong opinions about what makes a great salad that we ended up making a flow chart.

HERE’S WHAT WE AGREED UPON THIS TIME:

The salad must have greens and vegetables, though the vegetables may be raw, grilled, pickled or cooked. The dressing is always a combination of oil and acid, with an optional creamy component. Salt is a must, as well as something to add a bit of crunch such as seeds, croutons or toasted nuts. We all agree that texture is key and sticking to fresh and local ingredients is a must. Finally, assembling a good salad is an intersection of science and art as we hope to display over the next eight pages. 

We invited a chef from each Hawaiian island to share a salad recipe, along with some of their favorite farms to work with, and then we invited a talented photographer to capture images of these edible works of art before they’re gone! Make your own favorite salad combination, snap a photo, and share it on @instagram and tag us @ediblehi. 

Squash & Farro Salad

Raw Pad Thai

Maui Salad

Farmhale Salad

FARMHALE SALAD

RECIPE COURTESY OF CHEF HOLLY HADSELL EL HAJJI
IMAGES BY BARRY FRANKEL PHOTOGRAPHY
Serves 2/4

SALAD INGREDIENTS:

1 cup Frisee lettuce 

1 cup Sassy Greens 

2 small beets, sliced thin 

2 small purple radishes, sliced thin 

1 keiki cucumber, sliced thin 

½ cup grape tomatoes, cut in half 

1 stem Purplette Green Onion, chopped 

¼ cup Sunrise Papaya, chopped

¼ cup Big Island Macadamia Nuts, toasted & chopped 

¼ cup feta cheese 

6 cornmeal croutons 

¼ cup passion-orange-guava dressing

CORNMEAL CROUTON INGREDIENTS:

2 cups milk

2 cups water

1 cup local cornmeal 

2 tablespoons unsalted butter

1/2 cup parmesan cheese (freshly grated)

2 teaspoons vegetable oil (plus more for frying)

Kosher salt and freshly ground pepper

CORNMEAL CROUTONS METHOD:

> In a sauce pan bring water to a boil. 

> When at a boil, slowly whisk in cornmeal, and add salt and pepper. 

> Remove from heat and add butter and cheese. 

> Pour cornmeal onto an oiled baking pan and smooth out with a spatula. 

> Refrigerate until chilled.

> Cut into 1” X 1” cubes.

> Fill a large, heavy-bottomed pot with vegetable oil. Heat to 360. 

> Fry cubes in batches for about two minutes, then remove and drain on paper towels.

> Season with salt and pepper.

DRESSING INGREDIENTS:

¼ cup sherry vinegar 

¼ teaspoon salt

1 tablespoon Dijon mustard

1 teaspoon fresh thyme, chopped

¼ cup POG Syrup

1 cup Extra Virgin Olive Oil

DRESSING METHOD:

Place all ingredients in mason jar, screw lid on, and shake until emulsified.

Holly Hadsell El Hajji’s company Pacific Events & Catering is Hawaii’s leader in catering to the private aviation industry. They provide their services on Oahu, Maui and Kauai, and will be opening on the Island of Hawaii in the Fall of 2019. Pacific Catering also caters events from 2 to 10,000 guests.

Featured Farms: Ma’o Farms, Ho Farms, Naked Cow Dairy and Counter Culture

Homemade Fish Sauce

RECIPE BY EDIBLE HAWAIIAN ISLANDS

Makes approximately 1 ½ cups

INGREDIENTS

3-5 garlic cloves, chopped

Zest from 1 small lemon

3 tablespoons fine sea salt

4 bay leaves

2 teaspoons whole black peppercorns

1½ pounds Hawaiian Nehu (Hawaiian sardines)

2 cups fresh water

2 tablespoons sauerkraut brine

METHOD

> Muddle garlic, lemon zest and sea salt.

> Rinse your selected fish and cut them into ½-inch pieces including heads & tails.

> Toss fish in garlic mixture.

> Add bay leaves and peppercorns to a clean, dry mason jar.

> Pack the fish into the jar, pressing down to release any juices from the fish.

> Pour in brine to cover the fish leaving 1” headspace at the top of the jar.

> Cover tightly and leave on your kitchen counter for 1-2 days, then refrigerate for up to 6 weeks.

> Strain mixture through a fine mesh sieve and discard all solids.

> Store for 5-6 months, refrigerated.

Ramp Up Your Ramen

PHOTOGRAPHY BY BARRY FRANKEL PHOTOGRAPHY

FOLKS ON A BUDGET, college students, people with limited cooking skills… we’ve all found cause to eat packaged ramen at one time or another. These economic noodle packets keep forever and are a cinch to throw together. For this issue, we decided to ramp up our packaged ramen by adding in a few simple ingredients. We suggest you cruise the grocery store aisles for new brands and flavors- you may be surprised at the new types of noodles, too.

 

Spinach or any greens • Dried Shiitake mushrooms
Furikake • Eggs • Curry paste • Firm boxed tofu
Red chili flakes • Gochujan • Fried sliced onions • Dried shrimp

BEAN SALAD

RECIPE ADAPTED FROM EDIBLE HAWAIIAN ISLANDS

PHOTOGRAPHY BY BARRY FRANKEL PHOTOGRAPHY

This is an adapted recipe for a traditional 3 bean salad – green beans, kidney beans and garbanzo beans. When we checked our storage pantry, we had other varieties of beans so we adapted the recipe and added fried onions for a little crunch.

INGREDIENTS

1 15oz can green beans, drained

1 15oz can black beans, drained

1 12oz can lima beans, drained

1 15oz can sliced carrots, drained

1 15 oz can dark kidney beans, drained

1 15oz can of corn, drained

2 tablespoons of any acid, such as lemon juice or vinegar

Black pepper to taste

Fried onions

METHOD

> Combine all drained canned goods in a large bowl.

> Mix in vinegar dressing, and top with fried onions.

TIP

Save all the liquid for another use.

This bean salad will taste better ice cold. Make the salad in large zip lock bag and find a water source to chill salad before serving.