Category: Winter 2022

100% Local Fruit Plate

Recipe Courtesy of Chef Lee Anne Wong
Photography by Anna Kim 

100% LOCAL FRUIT PLATE

Equipment

  • Passion Fruit
  • Rambutan
  • Lychee
  • Fig
  • Orange
  • Dragon fruit
  • Star fruit
  • Strawberry
  • Guava
  • Grapefruit
  • Persimmon
  • Papaya

CARROT MACADAMIA NUT PIE

RECIPE COURTESY OF CHEF HILARY BARSBY
PHOTOGRAPHY BY MIEKO HORIKOSHI

CARROT MACADAMIA NUT PIE

Ingredients

  • unbaked pastry shell 

FILLING 

  • 4 cups fresh carrots, peeled and sliced 
  • 11.25 oz sweetened condensed coconut milk (1 Can) 
  • 2 eggs
  • 2 tsp cinnamon 
  • 1 tsp nutmeg 
  • 1 tsp ground ginger 
  • Dash of sea salt 

TOPPING 

  • 1 cup chopped macadamia nuts 
  • cup brown sugar 
  • 3 tbsp butter or non-dairy butter 

Instructions

  • Add 2 inches of water to large saucepan. Add carrots. Bring to a boil, reduce heat and cook until tender approx. 12 minutes. Drain and cool carrots. 
  • Once cool place carrots, coconut milk, eggs, spices and salt into a high speed blender. Blend until smooth and creamy. You may have to scrape the sides 1 or 2 times. 
  • Pour carrot puree into un-baked pie shell. 
  • Combine Macadamia nuts, brown sugar and butter; sprinkle over pie. 
  • Bake at 375 for 45 minutes or until a knife inserted in the center comes out clean and edges are browned. 
  • **check the crust edges of your pie after 20 minutes. If they are too dark cover the edges with foil and continue baking.

SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING

Recipe Courtesy of Chef Lee Anne Wong
Photography by Anna Kim

SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING

Ingredients

  • 1 Whole Kanpachi, skinned and fileted, center bloodline removed
  • 1 Cup sugar
  • 1 Cup kosher salt or sea salt
  • 8 Cup Water
  • 1 tsp white peppercorns
  • 3 Sprigs dill
  • 2 Slices lemon wheel, cut in ¼" rounds
  • Wood chips for smoking

INGREDIENTS FOR DRESSING - Buttermilk Lime Dressing

  • 1 Cup buttermilk
  • ¼ Cup lime juice
  • Zest of 1 lime
  • 1 Cup honey
  • ½ Cup extra virgin olive oil
  • Salt and pepper to taste

INGREDIENTS FOR SALAD

  • 1 Cucumber, thin sliced on mandolin
  • ½ Cup radishes (French breakfast, Easter egg, watermelon radishes work well), sliced thin on mandolin
  • 1 Kula onion, thin sliced with the grain, rinsed well under cold water
  • Sea asparagus
  • Pea tendrils
  • Dill fronds
  • Sea salt
  • Lime
  • Extra virgin olive oil
  • Croutons* (baguette or country bread torn into small pieces and toasted/dried out until golden brown in a 250F oven. )

Instructions

METHOD FOR BRINE

  • Combine the sugar, salt, and water in the blender, blend on high until salt and sugar is dissolved. 
  • Pour into a baking dish/pan, add the white peppercorns, dill and sliced lemon. 
  • Submerge the Kanpachi filets in the brine and place a paper towel on top of them to completely submerge the filets, then wrap tightly and refrigerate overnight or for 8-12 hours. 

METHOD FOR SMOKING

  • Remove the filets from the brine and pat dry. 
  • Soak your wood chips for your smoker (see notes below for alternative methods). 
  • Remove the interior rack and tray up your filets in a single layer. 
  • Keep the rack of fish on a sheet tray in the refrigerator until ready to smoke.  
  • With your smoking lid closed, heat the chips over medium heat until there is a large build up of smoke in the smoker. 
  • Remove the smoker from the heat and remove the lid, quickly placing the rack of Kanpachi filets into the smoker and closing the lid. 
  • Allow the Kanpachi to sit in the smoke off the heat for 1-2 minutes. Remove the rack of fish and place back into the fridge, repeat smoking process once or twice more until the fish filets have taken on the desired smoke flavor. 
  • Keep filets wrapped and refrigerate until ready to slice.

METHOD FOR DRESSING

  • Combine all ingredients in a blender or whisk together by hand. Refrigerate until needed. 

METHOD TO ASSEMBLE SALAD

  • Slice the cured Kanpachi into thin slices on a large plate.
  • Layer the cucumber, radish, Kula onion, sea asparagus. tuck slices of Kanpachi amidst the salad, garnish with pea tendrils, dill fronds, and croutons (edible flowers add a nice touch too!). Drizzle with a squeeze of fresh lime juice, extra virgin olive oil, and sea salt.

RUM AFFOGATO

 

RUM AFFOGATO

Servings: 2

Ingredients

  • Ice Cream flavor of your choice
  • Kōloa Kaua‘i Cacao Rum
  • Espresso or strong coffee
  • Serving bowls and spoons

Instructions

  • Scoop ice cream into bowls and place in freezer
  • Make 2 servings of espresso or strong coffee and add equal amounts of rum, stir.
  • Pour warm espresso/coffee/rum mixture over ice cream

Notes

For dairy-free option use coconut ice cream
Add candied macadamia nuts for texture
Add whipped cream or coconut cream
Add toasted coconut or shaved chocolate

BANANA BREAD WITH RUM AND CHOCOLATE

 

BANANA BREAD WITH RUM AND CHOCOLATE

Servings: 8 single servings

Ingredients

  • 3 medium ripe bananas, mashed plus 1 extra, peeled and cut lengthwise plus 1 extra, peeled and cut lengthwise 
  • ½ Cup melted butter 
  • 1 egg 
  • Cup flour 
  • 1 tsp baking soda 
  • ½ tsp salt 
  • ¼ Cup granulated sugar 
  • ½ Cup chocolate chips 
  • ¼ Cup Kōloa Kaua‘i Cacao Rum

Instructions

  • Preheat oven to 350 
  • In a large bowl add all dry ingredients, set aside 
  • In another bowl add all wet ingredients except rum 
  • Add dry mixture to wet mixture and stir just until combined. Do not over mix 
  • Place split banana over to of the mixture before baking 
  • Pour into a greased loaf pan and bake 60 minutes 
  • Remove from oven and allow to cool 
  • Use a chopstick and punch holes into the banana bread and spoon rum into bread 
  • Slice and enjoy 

RUM SOAKED BACON WITH MILK CHOCOLATE

 

RUM SOAKED BACON WITH MILK CHOCOLATE

Ingredients

  • 1 lbs thick sliced bacon 
  • ¼ Cup Kōloa Rum Kaua‘i Cacao Rum 
  • 2 tbsp granulated sugar 
  • Cup milk chocolate chips 

Instructions

  • Pre-heat oven to 350 
  • Prepare parchments paper on sheet tray 
  • Lay out bacon in a single layer on tray 
  • With a pastry brush, generously brush rum on bacon 
  • Sprinkle granulated sugar evenly over rum soaked bacon 
  • Bake bacon for 20-30 minutes until bacon is cooked 
  • Melt milk chocolate chips in microwave, at 15 second intervals, stirring in between 
  • Drain bacon on paper towels and allow to cool, then dip or drizzle chocolate over bacon 

Notes

Tips
We found milk chocolate was favorable to dark chocolate, use what you prefer 
Let bacon cool completely before adding milk chocolate 
Serve with hearty kale salad or squash soup. 

BEEF NOODLE BOWL

Recipe courtesy of Chef Lee Anne Wong
Photography by Anna Kim

Beef Noodle Bowl

Ingredients

INGREDIENTS FOR MAKING NOODLES

  • *Make Noodles the day prior to serving soup
  • *Hand Pulled Moringa Noodles
  • 2 Cups plus 1 Tablespoon of all purpose flour
  • ¼ Cup moringa powder (optional)
  • 1 Cup water
  • 1 Teaspoon salt
  • Vegetable Oil

INGREDIENTS FOR MAKING BROTH

  • Vegetable Oil
  • 6 lbs Beef shank and/or oxtails
  • Salt and pepper
  • 2 lbs (Maui) onions, sliced thin
  • 4 oz Ginger root, peeled and sliced into thin rounds or plackets
  • 2 Bunches green onions
  • 1 Head garlic cloves, crushed
  • 1 Cinnamon stick
  • 3 Pieces star anise
  • 6-10 Dried red chile pods
  • 1 Tablespoon fennel seed
  • 1 Tablespoon black peppercorn
  • Peel of one tangerine
  • 1 Bunch cilantro
  • 2 Cups Shao Xing rice wine
  • Cups Tamari, gluten free (can use soy sauce if desired)
  • ¼ Cup rock sugar or brown sugar
  • Splash Rice Vinegar
  • Salt and Black Pepper

GARNISH AND PLATING

  • Shaved Maui Onion
  • Bean Sprouts
  • Blanched Bok Choi Leaves
  • Sliced jalapeno
  • Calamansi or lime wedges
  • Green onion
  • Cilantro Leaves
  • Fried Shallots
  • Fried Garlic Chips

Instructions

METHOD FOR MAKING NOODLES

  • Combine the flour, moringa powder, and salt in a large bowl, whisking to combine. 
  • Add the water and knead until a smooth dough forms. 
  • Flatten the dough into a book-like shape and cut the dough into 4 quarters. 
  • Coat in a light layer of vegetable oil, all sides, and allow the dough to rest for at least 2 hours at room temperature. 
  • Roll the dough on a clean surface and cut into thin strips (1 cm for round noodles, 3cm for wide flat noodles). 
  • Lightly grabbing the ends of each noodle between your thumb and forefingers, gently bounce the noodle on a clean surface while slowly pulling your hands wider and wider apart, thereby stretching each noodle to the desired thickness and length. 
  • Boiling one portion at a time, (it's best to cook as you pull noodles, the noodles are best when pulled and dropped directly into boiling water), cook round shaped noodles for 1 minute, flat noodles for 2 minutes. 
  • Drain and use as needed. The noodles should be smooth and silky and chewy. Serve hot in the beef broth.

METHOD FOR MAKING BROTH

  • Season your shanks /oxtails with salt and pepper. 
  • Heat a large heavy bottom stockpot (10-12 qts+) over high heat. 
  • Add a thin layer of oil to the pot. 
  • Sear the beef, (reduce heat to medium) browning on all sides. Remove the seared beef and pour off the oil and fat in the bottom of the pot (discard the grease). 
  • Return the browned beef pieces to the pot and add the ginger root, green onions, garlic cloves, cinnamon, star anise, chile pods, fennel seed, black peppercorn, tangerine peels, and the stems of the cilantro. 
  • Add 8 quarts of cold water to the pot, making sure the beef pieces are submerged. 
  • Bring the water to a boil and reduce to a simmer, skimming the scum off the top of the stock as it cooks. 
  • Simmer the beef pieces until the meat is falling off the bone, about 90 minutes to 2 hours, depending on size of shanks/oxtails. Remove the beef from the stock and pull the cooked beef off of the bones (can discard bones or make second stock).
  • Strain the soup broth through a fine mesh strainer and then strain again through a paper towel or large coffee filter. Discard the soup solids. You should have 4-5 quarts of soup stock as your yield. 
  • Add the shao xing, tamari, rock sugar and a splash of rice vinegar to the soup broth, stir and check the seasoning, add salt if necessary. 
  • Add the boneless braised beef back to the now strained soup broth. Serve over the freshly boiled noodles and garnish with the desired toppings (listed below)

GRILLED LOCAL BABY CARROTS WITH LEMON-TAHINI SAUCE, “CAVIAR” LENTILS & HERB

Recipe Courtesy of Chef Hilary Barsby
Photography by Mieko Horikoshi

GRILLED LOCAL BABY CARROTS WITH LEMON-TAHINI SAUCE, “CAVIAR” LENTILS & HERB

Ingredients

  • 2 lbs multicolored baby carrots
  • Beluga Lentils, cooked, recipe to follow
  • Micro Dill, to taste
  • resh Cilantro, to taste
  • Lemon-Tahini Sauce, recipe to follow

For the Lentils

  • 1 Cup Beluga Lentils (small black lentils)
  • 3 Cup Water/Veggie Stock
  • A few springs of fresh thyme
  • 1 bay leaf
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • Sea Salt, to taste

For the Lemon-Tahini Sauce

  • Cup Tahini
  • 1-2 cloves garlic, rough chop
  • Juice and Zest of 1 meyer lemon
  • 1 tsp cumin
  • 2 tbsp Maui Bee’s Honey
  • Cup water
  • Sea Salt, to taste
  • Pepper, to taste

Instructions

For the Lentils

  • Rinse and drain lentils before placing in saucepan. Check for foreign debris. Add lentils, water/stock and all aromatics to saucepan. Bring to a boil and reduce to a simmer for 20 minutes or until lentils are tender.
  • Drain and reserve lentils.
  • *This makes about 3 C of cooked lentils, feel free to adjust to your needs.

For the Carrots

  • Peel the carrots, leaving a small bit of the green end intact. For larger carrots, cut in half lengthwise. Toss with avocado oil, sea salt and pepper. Set aside while you prepare the grill.
  • Once grill is hot begin grilling carrots. They will take a while, so medium heat is best. You may have to flip several times to get to the desired doneness. Looking for an al-dente carrot, with a small amount of bite.

To Serve

  • Spread a small amount of lemon-tahini sauce on the bottom of your platter. Sprinkle with a handful of lentils. Begin arranging carrots in a rustic fashion (not all going the same direction) drizzle more sauce, lentils and top with rough chopped cilantro and micro dill.

BAKED EGGS WITH GARLIC CREAM

RECIPE COURTESY OF CHEF LEE ANNE WONG
PHOTOGRAPHY BY ANNA KIM

BAKED EGGS WITH GARLIC CREAM

Ingredients

INGREDIENTS FOR GARLIC 

  • 4 Tablespoons butter
  • ¼ Cup garlic cloves, chopped
  • 4 Tablespoons butter
  • 1 Sprig thyme
  • 1 Sprig rosemary
  • 1 Bay leaf
  • 1 Cup half and half 
  • Salt and pepper to taste

SKILLET INGREDIENTS

  • 8 eggs
  • Assorted Vegetables (you choose!)
  • Roasted baby tomatoes
  • blanched chopped kale 
  • Sauteed mushrooms
  • Caramelized onions
  • Roasted pumpkin or diced roasted squash
  • Asparagus tips/spears
  • Grated parmesan cheese
  • Baguette for toasting
  • Basil leaves for garnish

Instructions

METHOD FOR GARLIC CREAM

  • In a large heavy bottom saucepan, sweat the chopped garlic and herbs in the butter over medium heat, for 3-4 minutes until fragrant. 
  • Dust with the flour and stir and cook briefly for 1 minute. Stir in the half and half, whisking thoroughly. 
  • Bring to a boil over medium high heat, whisking occasionally to prevent the half and half from burning, and then reduce to a simmer. 
  • Mixture should thicken slightly from the flour, continue to whisk until smooth and simmer until the cream is thick and glossy and coats the back of a spoon, about 5 minutes. 
  • Season to taste with salt and pepper.
  • Remove the thyme, bay, and rosemary. 
  • Refrigerate the mixture at this point or keep it warm if you plan on using it immediately. Always warm the cream mixture before using. 

SKILLET METHOD

  • Preheat the oven to 400F
  • Crack two eggs into a 6" cast iron skillet
  • Stud the skillet with an assortment of vegetables of your choice (pre cook if necessary).  
  • Pour 3/4 cup of the garlic cream over the eggs and vegetables. Sprinkle generously with Parmesan cheese and bake in the oven for 12-15 minutes or until the eggs are cooked to desired doneness. Serve with toasted baguette and basil tips for garnish. 

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.