Photography by Mieko HorikoshiA great flavor change-up for your BLT sandwich! You can make it like a traditional BLT or the way I like to— on rye toast with our Ho Farm pickled Gherkin relish and caramelized Kula onion aioli.
Course: Main Course
Author: Chef Kevin Hanney
Two Sheet Pans
3Tbs.Real Maple Syrup
3Tbs.Whole Grain Mustard
1tsp.Fresh Lemon Juice
Chicken Skin Bacon
Mix all the ingredients well in a bowl. Let stand refrigerated for 1-2 hours
Prepare Chicken Skin Bacon.
Preheat oven to 325. Place chicken skins flat on parchment paper on a sheet pan. Brush both sides lightly with vegetable oil and season with salt and pepper. Place parchment paper on top and then another sheet pan.
Place in oven for approximately 45 minutes. Remove the top sheet pan and parchment paper and baste with glaze. Leave uncovered and bake for another 10-15 minutes more. Remove and cool.
Fill wok with enough canola oil to deep-fry Kole. Fry the Kole over medium heat; while fish is frying, season with Hawaiian salt. Cook until golden brown, about 3-5 minutes on the first side.
When the first side is cooked, flip and season other the side with Hawaiian salt. Continue to cook the other side for 3 minutes. When fish is thoroughly crispy and golden, remove and set it on a plate lined with paper towels, allow oil to drain.
Mix soy sauce and Hawaiian chili pepper in a bowl, and use as a dipping sauce. Enjoy!
1MediumLeek(Halved, Rinsed, Sliced Crosswise Into 1-inch Pieces - White Part Only)
2lbs.Medium Button Mushrooms(Stems Trimmed And Quartered)
Prepare Mushroom Stock.
Heat oil in a large saucepot over medium heat. Add carrot, onion, and leek and cook stirring occasionally until softened, about 8 minutes.
Add mushrooms, thyme, and bay leaf and cook until mushrooms start to release moisture, about 4 minutes.
Add water and bring to a boil. Reduce heat to low and simmer until stock has a pronounced mushroom flavor, about 1 hour. Pick out thyme sprigs and bay leaf, blend then place back on the heat.
After stock comes back to a boil, remove from heat and strain through fine-mesh sieve. Reserve stock and pulp.
In the blender add tapioca flour, 7 ½ oz cooked mushrooms, and ¾ oz. of mushroom stock, blend until a smooth dough forms.
Place 1 lb. of mixture on a sheet tray with plastic wrap, with another on top. Flatten with a rolling pin till about 1/8-inch thick (3 mm). The dough should be nearly translucent.
Prepare a steamer. Steam the dough sheets, still wrapped in plastic, for about 15 minutes. Steaming will let the starch set so it is workable.
Unwrap steamed dough, and place on parchment paper. Place pan in the oven and let bake for 60 minutes, or until dough is dry and brittle. Flip the dough sheets occasionally to allow even drying. Once the dough is completely dry and brittle, remove from the oven and let cool. Once cool, break into desired bite-size pieces. (Note: Chicharrónes will triple in size when fried.)
In a large pot, fill with oil and set over medium and bring to 355° F. Working in batches, fry crisps until they are fully puffed. Let oil drain on a paper towel and season with salt.
To get extra fancy, paint with tempered dark chocolate and serve as hors d’oeuvres.
Recipe by Chef Sheldon Simeon Photography by Mieko Horikoshi
2 lbs. cow skin, cut into 3-inch pieces 1 thumb-size pc. ginger root, crushed ½ C. apple cider vinegar 1 Kula onion, julienned 3 thumb-sized pcs. ginger root, peeled and chopped finely 1 Hawaiian chili pepper, chopped salt and pepper
Place cow skin in a medium-sized sauce pan, pour in water to cover the pieces of cow skin, bring to a boil and simmer for 2-3 minutes. Remove from heat and discard boiling water.
Rinse cow skin with cool water to rid the scum and return to sauce pan. Add in fresh water up to about 2 inches over the cow skins. Add in crushed ginger and bring to a boil, then turn down and simmer for 2-3 hours or until the cow skins are tender and chewable but not overly soft. Add more water as necessary. Drain boiling liquid and allow cow skin to cool.
Cut cow skin into thin slices and place in a large mixing bowl. Add vinegar, finely chopped ginger, onion and chili and toss. Season with salt and pepper to taste.
VIETNAMESE-STYLE PORK SKIN TACOS WITH CHIPOTLE NU’Ó’C MȂM AND TOASTED RICE
Photography by Mieko Horikoshi"I love Mexican food and eating with our hands. This is our take on this delicious street food. It’s light, nutty, umami and fresh— easy to make as a creative addition for a gathering of friends." - Andrew Le
Course: Main Course
Author: Andrew Le of The Pig and the Lady
Knife For Cutting Pork
Spice Grinder Or Blender
Toasted Rice Powder(Recipe Below)
Chipotle Nu’ó’c Mȃm (Vietnamese-Style Fish Sauce Vinaigrette)(Recipe Below)
Pickled Red Onions(Recipe Below)
4SmallFlour Tortillas(Corn Tortillas Will Work Just As Well)
¼CupRau Ram(Vietnamese Mint)
1Lime(Cut Into Four Wedges)
Jasmine Rice Powder
Pickled Red Onion
½CupRed Wine Vinegar(Or Apple Cider Vinegar)
Chipotle Nu’ó’c Mȃm
3Tbs.Fresh Squeezed Lime Juice(About Two Limes)
3Tbs.Canned, Smoked Chipotles(Chopped)
3Cloves Of Garlic(Use More Or Less According To Taste)
~1/8CupFish Sauce(Adjust To Taste)
Prepare Pork Skin.
The 10 oz. of pork skin should be clean have no off odor.
Cut off any excess fat from the pork skin; it can be reserved to make lard for another use or stored in the freezer for up to three months.
Boil pork skin in 1 qt. of water with a pinch of salt. Cook for 35-45 minutes till soft but not falling apart.
Once cooked, remove from water and allow to cool for 4 hours (overnight preferred) in the refrigerator. Once cooled it will be firm and easy to cut.
Thinly slice with a sharp knife; season with salt and pepper. Sprinkle two hefty pinches of toasted rice powder and mix well. If you want more of the nutty flavor of the toasted rice, add more to your liking. Divide into four portions, then reserve on the side.
Prepare Chipotle Nu’ó’c Mȃm.
Combine water and sugar and bring to a boil. Once boiled, remove from heat. Add the rest of the ingredients and mix well.
Allow to cool and reserve on the side.
Prepare Jasmine Rice Powder.
Place on sheet pan and toast in a 400° F oven for 15 minutes, stirring occasionally. The rice should be browned evenly.
Allow to cool to room temperature after done toasting.
Grind into a powder using a spice grinder or a blender. Reserve on the side.
Prepare Pickled Red Onions.
Using a small knife, remove the onion’s papery outer layer and cut it in half and slice thin.
Put vinegar in a pot, and bring to a boil with a small pinch each of sugar and salt. Pour hot vinegar over the sliced red onion and let marinate for 1 hour.
Reserve on the side.
Prepare Herb Mix
Mix all cilantro, green onion, and rau ram together and reserve on the side.
Prepare Flour Tortillas.
Lightly brown both sides in a dry skillet over medium heat. Wrap in a kitchen towel and reserve on the side.
Place tortillas and a portion of the pork skin on each tortilla.
Then dress with the chipotle nu’ó’c mȃm. Top with some pickled red onion over the pork skin. Finish garnishing with a pinch of roasted peanuts, herb mix, and a lime wedge on the side.
JANA MCMAHON’S GRILLED SWEET POTATOES WITH HONEYED HOT SAUCE AND HERBED MACADAMIA NUTS
Photo by Jana Morgan
Course: Side Dish
Author: Jana McMahon
3Orange Sweet Potatoes Or Yams
3 Purple Sweet Potatoes
Smoked Sea Salt (Regular Sea Salt Will Work Too)
Honeyed Hot Sauce
4Tbs.Favorite Local Hot Sauce
Herbed Macadamia Nut Topping
1CupRoasted Unsalted Macadamia Nuts
1tsp.Smoked Sea Salt (Regular Sea Salt Will Work Too)
Prepare Sweet Potatoes.
Bring a large pot of water to a boil.
Peel the sweet potatoes and cut into ½-inch discs. Place potatoes into boiling water as you peel and slice them to prevent oxidation, which can cause the potato to discolor. Parboil potato slices for 5 minutes. The potatoes should be under-done, as they will finish cooking on the grill.
Heat grill. Dry potato slices well, rub with coconut oil, and sprinkle with smoked sea salt. Place sweet potato slices over the fire on the grill. Depending on the amount of heat, be careful not to burn the potato slices before they are cooked through. If the grill fire is too hot, move potatoes away from direct heat and close the grill top until sweet potatoes are done.
Prepare Honeyed Hot Sauce.
Blend all hot sauce ingredients well, adjusting hot sauce to desired heat level.
Prepare Herbed Macadamia Nut Topping.
Combine all ingredients in a food processor. Pulse mixture to a fluffy, medium-coarse consistency. Avoid a steady grind as you do not want macadamia nut butter. This topping keeps for two weeks in the refrigerator and is great on all kinds of foods: fish, chicken, vegetables, rice, potatoes, even popcorn.
Plate and Serve.
Arrange sweet potatoes on a serving platter and drizzle with honeyed hot sauce.
Sprinkle herbed macadamia nut mixture and serve warm.
JANA MCMAHON’S RADISHES WITH COMPOUND BUTTER AND SALT
Photo by Jana MorganThe French had it right pairing mild spring radishes with good butter and sea salt. This is what spring tastes like! Serving with smoked and citrus salts keeps this simple dish interesting and fresh.
Course: Side Dish, Snack
Author: Jana McMahon
4oz.Butter(Softened; Grass-Fed Or Local Butters Are Best)
1tsp.Thyme Leaves(Fresh, Chopped)
Zest of 1Lemon
1 Bunch ofRadishes(Washed Well And Tops Removed; Keep Just A Bit Of Stem For Dipping)
Prepare Compound Butter.
Place all the ingredients into a food processor and pulse until everything is well incorporated. Put the butter into a small dish for dipping.
Presentation and Serving.
Arrange radishes on a large platter or cutting board; serve alongside herbed compound butter and assorted salts for dipping. Each smoked salt has a different flavor unique to the wood it’s smoked over. Same with citrus salts. Enjoy!
1/4CupBaby Heirloom Tomatoes(If tomatoes are too big, slice in half.)
Black Pepper (To Taste)
Shuck corn and cut kernels off the cob. Place the kernels in a large saucepan and cover with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water. Save the cooking liquid and reserve ½ C. of the corn kernels in a separate bowl.
Put cooked corn into a food processor, blender, or immersion blender. Pulse for a few seconds, aiming for a medium smooth texture. Add back some of the cooking liquid a tablespoon at a time so the mixture stays silky and not too dry.
Place the corn purée in a cast iron pan with the cooking liquid and cook, while stirring, on low heat for 10 minutes. This holds beautifully on the back of the grill while you are grilling the rest of the meal.
Fold in the butter, ½ C. of reserved corn kernels, thyme, salt, and pepper to taste, and cook for 2 more minutes. Top with fresh baby heirloom tomatoes and serve.
Photos by Jana Morgan. President Eisenhower is noted for loving to cook his porterhouse steaks directly on hardwood coals and Julia Child dedicated an episode of her PBS show to cooking “dirty steak.” Adam Perry Lang coined this method “clinching,” after a boxing term for closing the gap between one and an opponent. Placing meat in direct contact with hot coals leaves no room for the fat to ignite into flame, eliminating that greasy black slick that can compromise the best of steaks. The results are astounding, an umami-rich crust and moist meat with a slightly smoky flavor revealing just where that steak has been. I chose macadamia nut for my fire, a hardwood that burns down easily and evenly, imparting a neutral smoke flavor. Kiawe would work, or any hardwood local to your area.
Course: Main Course
Author: Jana McMahon
Hardwood Or Lump Charcoal (No Briquettes)
Fire Starter(No Lighter Fluid)
Cast Iron Pan
Food Processor Or Blender
Jar With Lid
4New York Strip Steaks
Sea Salt(Coarse Crystals)
Lemon Garlic Dressing(See Recipe Below)
Homemade Maui Mustard
1/2CupBlack Mustard Seed
1/2CupYellow Mustard Seed
1Can Maui Brewing Co. Coconut Porter(12 oz.)
Sea Salt (To Taste)
Lemon Olive Oil
1WholeLemon(Diced, Meyer Lemon Prefered)
Lemon Garlic Dressing
1CupLemon Olive Oil Mixture(See Recipe Below)
Juice of 1Lemon
Prepare Homemade Maui Mustard.
Soak mustard seeds in the beer overnight. The longer the seeds soak, the milder the mustard.
Blend all the ingredients in a food processor, blender, or Vitamix. Blend less for coarser mustard, blend more for smoother mustard. This recipe is simply a template; feel free to mix up the soaking liquid, vinegar, and sweetener.
Prepare Lemon Olive Oil.
In a Vitamix or high-powered blender, purée one whole lemon, diced — yes, skin, seeds, pulp, and all — with oil. Meyer lemon is preferred due to its thin skin for this recipe, but any lemon will work. Use this flavorful, citrusy wonder as a base for all kinds of concoctions, marinades, or bastes.
Prepare Lemon Garlic Dressing.
Shake all dressing ingredients together in a jar.
Prepare Fire and Steaks.
Get your fire started. Make sure there is enough wood to create a 4 to 6-inch bed of red-hot coals.
While fire cooks down, bring steaks to room temperature.
Slightly wet hands and rub both sides of the steak with generous amounts of salt. Don’t hold back, really get the salt rubbed into the muscle fiber, it helps form the crust.
When wood has cooked down and the coals are glowing red with a cover of white ash, the fire is ready. It should be so hot that you are not able to hold your hand over the coals for more than a second or two. Flatten the surface of the coals to a uniform height of about 5 inches (I use a cast iron pan.) Fan away the grey ash from the top of the coals using a sheet pan or similar.
Place steaks directly on the coals. A 1¼ lb. steak will take about 9 minutes to cook. Time the steak for 4 minutes. Turn and baste the cooked side with lemon garlic olive oil mixture. Time second side of the steak for another 4-5 minutes. Turn and baste again with olive oil mixture.
Serve And Enjoy.
Rest steaks and serve with homemade Maui mustard. Enjoy!
JANA MCMAHON’S FARMSTAND CRUDITÉS WITH TAHINI DIPPING SAUCE
Photo by Jana MorganCrudités refer to assorted raw vegetables that are usually served with a dipping sauce. Be flexible and let seasonal availability create the dish. Be conscious of getting a wide assortment of colors and textures: red radishes, purple sugar snap peas, green beans or asparagus, orange heirloom baby carrots, white jicama. This sauce is versatile and so darned delicious, I want to drink it. It’s also great on salads, drizzled on fish or chicken, paired with a grilled steak, or partnered with roasted vegetables. This umami-rich sauce will have you making a weekly batch.
Course: Appetizer, Side Dish
Author: Jana McMahon
Food Processor Or Blender
Tahini Dipping Sauce
Prepare Tahini Dipping Sauce.
Mix all ingredients well in a food processor or blender.
Enjoy with your favorite vegetables or drizzle on your meal for extra flavor!
Search edible Hawaiian Islands Magazine
Sign up to receive updates - you'll know when we've added fresh stories!