Category: Spring 2016

Misoyaki Torched Kampachi with Smoked Soy Sauce and Scallion Oil

 

MISOYAKI TORCHED KANPACHI WITH SMOKED SOY SAUCE AND SCALLION OIL

Course: Appetizer
Author: Chef Jay Johnson

Equipment

  • Butane or Propane Torch
  • Blender
  • Strainer
  • Mixing Bowl

Ingredients

Misoyaki

  • 1 oz. White Miso
  • ½ oz. Soy Sauce
  • ½ oz. Mirin
  • ½ oz. Rice Wine Vinegar
  • 1 tsp. Ginger (Grated)

Smoked Soy Sauce

  • 1 Cup Soy Sauce
  • Kiawe Wood

Scallion Oil

  • 1 Cup Scallions (Chopped)
  • ¼  Cup Canola Oil

4 oz. Kona Kanpachi Loin (Or And Snapper Sliced Thin Sashimi Style)

Instructions

Prepare Misoyaki.

  • In a mixing bowl combine all ingredients until incorporated and set aside.

Prepare Smoked Soy Sauce.

  • Torch Kiawe wood on BBQ grill and smoke soy sauce for 10-15 minutes.

Prepare Scallion Oil.

  • Add all ingredients to blender, pluse then strain.

Prepare Kanpachi.

  • Brush sashimi with misoyaki.
  • With butane or propane torch till dark golden brown.
  • Drizzle with smoked soy sauce and scallion oil.

Chef Jay Johnson

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WRITTEN BY MELISSA CHANG
PHOTOGRAPH OF CHEF JAY JOHNSON BY ANNA KIM
PHOTOGRAPHS OF FOOD BY MELISSA CHANG

Chef Jay Johnson, a Hilo native, had never been to Maui until he interviewed for the position of Executive Chef at The Preserve Kitchen + Bar at Travaasa Hana. He probably wouldn’t have ever gone to Oahu, but his wife’s family is from Waimanalo. “Why would I ever need to go to Maui? I’m not related to anyone there,” Johnson explained, as only a true local boy can. Thus, he’s never been to Kauai, either.

Moving to a new island meant learning new things about the ingredients and cooking styles, adjusting to the Maui palates while showing them his Big Island style. “There’s more mahimahi here, while there’s more ahi on the Big Island. Even the pohole — I know it as warabi — they eat it raw on Maui. Usually we blanch it first,” he muses.

“When I first got here, I wanted to personally meet everyone — fishermen, farmers, vendors — and coordinate the menu according to what is available. One result from these face-to-face meetings is we selected to partner with Hana Ranch. We also have small farmers providing fresh fruits, herbs, pohole ferns, hearts of palm,” Johnson said. “About 75 percent of our ingredients are local and we want that percentage to grow.” His food philosophy is “keep it simple,” but make no mistake, Johnson has a very refined chef resume.

He started in the kitchen at age 16, when his mother was running the restaurant at Uncle Billy’s Kona and his brother was the chef. It was a way to keep a close watch on him, but he found he loved it. “You get to play with food every day, and put a smile on people’s faces. There’s nothing better than that,” he said.

From there he worked at several restaurants in Kona, followed by the Ritz Carlton Waikoloa and Waikoloa Village. He opened Roy’s there in the 1990s, then bounced between resorts in Hilo and Kona before landing at the Volcano House in 2013. Travaasa Hana General Manager David MacIlwraith, who previously worked alongside him at the Volcano House, recruited him to Hana in August 2015.

“I’ve done all the fancy sauces and stuff, but I wanted to go back to how I grew up, when all these pre-made products weren’t available.” Johnson and MacIlwraith overhauled Travaasa Hana’s signature restaurant menu and renamed it The Preserve Kitchen + Bar, just one of many changes in the resort’s $12 million renovation project. Here’s a look at some of his recipes.

Recipes

Hana Sweet Potato Soup with Coconut Curry Candied Ginger

Misoyaki Torched Kampachi with Smoked Soy Sauce and Scallion Oil

Roasted Hana Seasonal Root Vegetables with Wasabi Goat Cheese Dressing

Roasted Hana Seasonal Root Vegetables with Wasabi Goat Cheese Dressing

 

ROASTED HANA SEASONAL ROOT VEGETABLES WITH WASABI GOAT CHEESE DRESSING

Course: Salad
Author: Chef Jay Johnson

Equipment

  • Sheet Pan
  • Blender

Ingredients

Roasted Hana Seasonal Root Vegetables

  • 1 Cup Purple Sweet Potato (Chopped and Diced)
  • 4 Baby Golden Beets (Peeled)
  • 4 Baby Red Beets (Peeled)
  • 4 Ping Pong Red Radishes
  • 4 White Icicle Radish
  • 2 Heirloom Carrots (White, Orange, and Purple) (Peeled)
  • 2 Baby Fennel

Wasabi Goat Cheese Dressing

  • ½ Cup Sherry Vinegar
  • 1 Tbs. Garlic (Chopped)
  • 2 Tbs. Wasabi Paste
  • ¼ Cup Maui Onion
  • ½ Cup Goat Cheese
  • ½ Cup Honey
  • 3 tsp. Sea Salt

Instructions

Prepare Roasted Hana Seasonal Root Vegetables.

  • Toss with olive oil, salt, and pepper and roast in the oven at 350 for 10 to 15 minutes.

Prepare Wasabi Goat Cheese Dressing.

  • Add all ingredients to blender and blend till emulsified.

Construct Salad and Serve.

  • Toss all ingredients with dressing and serve.

Hana Sweet Potato Soup with Coconut Curry Candied Ginger

HANA SWEET POTATO SOUP WITH COCONUT CURRY CANDIED GINGER

Course: Appetizer
Author: Chef Jay Johnson

Equipment

  • Stock Pot
  • Vita-Mix or Blender
  • Saucepan

Ingredients

Hana Sweet Potato Soup with Coconut Curry and Candied Ginger

  • 1 lb. Local Purple Sweet Potato
  • 1 Cup Leeks (Chopped and Washed)
  • 1 Tbs. Lemongrass (Chopped)
  • 1 Tbs. Ginger (Peeled and Chopped)
  • 1 Tbs. Kaffir Lime Leaves (Chopped)
  • 1 Tbs. Garlic (Chopped)
  • 3 Qt. Cold Water
  • Sea Salt (To Taste)

Coconut Curry

  • 2 Cups Fresh Coconut Milk
  • 2 Tbs. Dry Curry Powder

Instructions

Prepare Hana Sweet Potato Soup with Coconut Curry and Candied Ginger.

  • Add all ingredients to stock pot and simmer until potatoes are tender.
  • Let cool then blend with vita-mix or stick blender until desired consistency.
  • Add sea salt to taste and let rest if soup gets too thick just add water to a thick creamy consistency.

Prepare Coconut Curry.

  • In a saucepan, combine coconut milk and curry powder.
  • Heat and reduce to half.

Garnish and Serve.

  • Heat soup and garnish with coconut curry and candied ginger.

Meli Kalima

“Meli Kalima,” the Hawaiian translation for “Honey Cream,” aptly describes the unique flavor and characteristics of this pineapple vari-ety grown at Frankie’s Nursery in Waimanalo, Oahu. “Meli” describes the fruit’s rich sweetness and “Kalima” the flesh color and its dense, creamy texture.  Grown exclusively at this one location, Meli Kalima is a hybrid with a patent pending. Sold without the crown (top) to ensure it can only be propagated by Frankie’s Nursery.

Eat Your Drink

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We first met Matthew Biancaniello when he traveled to Maui, Hawaii in the spring of 2015 to offer his expertise in paring his unique cocktails with the elegant food of Chef Riko Bartolome. Nothing prepared us for the lovely experience of being in Matthew’s presence in front of or behind the bar. A true professional with a unmatched passion for creating unique flavors from the freshest and most unusual ingredients that he could forage. Congratulations Matthew on your new book!

In late April 2016 Matthew will be returning to Hawaii to create cocktails, talk story and share his new book at Hana Poi Supper. Here is a link for more information.

www.hanapoisupper.eventbrite.com

Edible Hawaiian Islands

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edible Hawaiian Islands is a subscription-based advertiser-supported print and digital magazine that is published quarterly, season by sea-son. We share stories about people who are growing, cooking, ranching and fishing for our food and drink throughout the Hawaiian Islands.

We share our magazine with our advertisers and they in-turn share the magazine with you. So, if you are reading this issue please consider be-coming a subscriber. Thank the business where you found a copy and if you are a current subscriber – Thank you, we appreciate you.

Do you know of someone who has a story to tell? Do you know a great photographer? Or maybe you are a writer? We are looking to grow, please contact us today. info@ediblehi.com

Seed Balls

PHOTOGRAPHY BY MIEKO HORIKOSHI

Seed balls are an ancient method of preserving and distributing seeds. Encasing the seeds in a protective mixture of clay and compost helps prevent them from drying out in the sun, being eaten by birds, or blowing away.

DIRECTIONS

1. Mix equal parts of soil, clay and water. Mix thoroughly. There should be no lumps.

2. Add seeds.

3. Take small bits of clay and roll into a ball about 1-2 inch diameter.

4. Dry the seed balls for 24 hours in a dry, cool place before sowing or storing.

2016 Local Heroes

Each year we ask our readers and the community at large to share with us the individuals, businesses and organizations they feel are making a difference in our food culture and sustainability. Votes come in from across the State and beyond our shores. Here we proudly share the results, giving credit where credit is due. This year is our 9th Annual Local Hero Awards, by island. Congratulations to our heroes! Download PDF »

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Kauai

FARM/FARMER: KAUAI KUNANA DAIRY, Kilauea
CHEF/RESTAURANT: CHEF RON MILLER of Hukilau Lanai, Kapa’a
NON-PROFIT: MALAMA KAUAI, Kilauea
FOOD SHOP: PAPAYA’S NATURAL FOODS, Kapa’a
ARTISANAL FOOD/BEVERAGE: KOLOA RUM COMPANY, Lihue
PASTRY CHEF/DESSERT: THE RIGHT SLICE, Lihue & Kalaheo

Oahu

FARM/FARMER: MA’O ORGANIC FARM, Wai’anae
CHEF/RESTAURANT: CHEF EDWARD KENNEY of Town Restaurant, Kaimuki
NON-PROFIT: KOKUA HAWAII FOUNDATION, Haleiwa
FOOD SHOP: MISSON SOCIAL HALL & CAFÉ, Honolulu
ARTISANAL FOOD/BEVERAGE: ONO POPS, Honolulu
PASTRY CHEF/DESSERT: CAFÉ LAUFER, Kaimuki

Maui

FARM/FARMER: KUMU FARMS, Wailuku
CHEF/RESTAURANT: CHEF JEFF SCHEER of The Mill House, Wailuku
NON-PROFIT: HALE KAU KAU, Kihei
FOOD SHOP: THE MARKET MAUI, Wailea
ARTISANAL FOOD/BEVERAGE: GARNISH CRAFT COCKTAIL CATERING, Maui
PASTRY CHEF/DESSERT: MAUI PIE, Kihei

Hawaii Island

FARM/FARMER:
LIVING AQUAPONICS, Kailua-Kona
CHEF/RESTAURANT:
CHEF MARK POMASKI
of Moon & Turtle, Hilo
NON-PROFIT: MALA’AI:
THE CULINARY GARDEN OF WAIMEA MIDDLE SCHOOL, Waimea
FOOD SHOP:
THE LOCAVORE STORE, Hilo
ARTISANAL FOOD/BEVERAGE:
HAWAIIAN VOLCANO SEA SALT,
Hawaii Island
PASTRY CHEF/DESSERT:
EXEC CHEF JENNIFER HAMILTON
of Roy’s Waikoloa Bar & Grill,
Waikoloa Village, Waikoloa