clicking here - Honolulu Magazine

Buy HAWAII. For HAWAII.
2016
Made in Hawaii Festival Cooking
Demonstration Recipe Booklet
MADEINHI
M a d e In Ha wa iiF e s tiv a l.c o m
EXECUTIVE CHEF COLIN HAZAMA
Royal Hawaiian Luxury Collection
Tea Chest Lapsong Souchong
Smoked Monchong
Charred Ho Farms Carrots & Long Bean Kamameshi Rice
Ho Farms Nasubi & Sanbaizuke Relish • Jasmine Tea Dashi
Ocean Vodka • Ono Furikake Shrimp Chips
For the Monchong Fish:
8 x 4 oz. Monchong fillets (cleaned, scaled,
bones removed)
Tea smoking mixture
2 Tbsp. 1 cup 1 cup 1 pc 2 pc 3 pc Lapsong Souchong (ground or minced fine)
sugar
raw rice
ginger smashed
cinnamon stick
of star anise
Combine all ingredients and mix well
Marinade for fish
¼ cup 1 Tbsp. ¼ cup 1 tsp 3 Tbsp. Ocean Vodka
minced ginger
Aloha Shoyu
Shichimi
grapeseed or olive oil
Combine all ingredients and mix well. Add Monchong and let sit in marinade
for about 2 hrs then remove and set aside to smoke. To smoke fish start by
placing foil in a pan and line the bottom of the surface. Next add the Smoking
Mixture to the pan and set on hgh heat till the sugar starts to burn and
smoking begins. Next have a cookie sheet or uplifted rack above the pan so
the fish does not touch the smoking mixture. Place the fish on the wire rack
and spray with non-stick spray so fish does not stick. Next drop the heat to
a medium low and cover the pan so fish slowly cooks on each side for about
5-6 minutes on each side slowly, flip it and repeat until flesh just flakes and
fish is cooked just right.
2015 Made in Hawaii Festival • 3
EXECUTIVE CHEF COLIN HAZAMA
Jasmine Tea Dashi
For Kamameshi Rice:
½ cup Aloha Shoyu
4 cups water
¼ cups sugar
¼ cups rice vinegar
2 strips konbu
½ cups bonito flakes
2 Tbsp. Jasmine Tea Pearls (Tea Chest)
4 Tbsp. potato starch (slurry)
3 cups Japanese short grain rice
¼ cup Ocean Vodka
2 Tbsp. Kosher salt
1 Tbsp. sesame oil
½ cup Ho Farms Chinese Long Beans cut in small coins (wok charred and seasoned)
½ cup Ho Farms Baby Carrots (peeled/wok charred/cut in thin half-moons)
1 Tbsp. grated ginger
2 Tbsp. black sesame seeds
Add all ingredients except shoyu and
potato starch to a pot, bring up to
boil, shut off heat and let steep for
15 minutes cover with plastic wrap.
Strain liquid, and then add shoyu
and bring back to a boil, then whisk
in potato starch slurry to thicken.
Taste and set aside to add to fish and
Kamameshi Rice.
Wash rice well, then cook rice
with adding salt and sake before
steaming. Next in a smoking hot pan
add sesame oil in the wok until it is
smoking hot and add carrots and
long beans. Saute for about 1 minute
just to get the smokey wok flavor,
then fold in the rice with the rest of
the ingredients. Set aside and serve
with the fish and dashi.
For Nasubi and Sanbaizuke Relish
2 lbs. Ho Farms Japanese Eggplant
2 lbs. Ho Farms Japanese Cucumber
1 cup diced Kampachi
¼ cup green onions thinly sliced.
¼
Maui onions or sweet onions thinly sliced.
Garnish:
½
Thai Chili minced.
1 Tbsp. pickled ginger
2
Kaffir Lime Leaf minced
Salt & Pepper to taste
½ cup hydroponic watercress (washed, cleaned, stems removed)
Ono Furikake chips, Nasubi and Sanbaizuke relish, Thinly slice green onion slivers
To Serve:
Start by scooping the rice in bowls, then add fish right on top. Boil the dashi
broth and ladle about 4 oz per serving over the fish and rice. Next garnish the
fish with pickled vegetable relish and add green onion slivers. Last crumble
Ono brand Furikake Shrimp Chips for crunch and texture.
2015 Made in Hawaii Festival • 1
CHEF RAY GERMAN
Fish House at Four Seasons Resort O‘ahu at Ko Olina
Brown Butter Poached Shrimp
Turmeric, Baby Carrots, Fennel,
Quinoa, Mac Nut Crumble
20 pc. 2 each 2 bunch
2 each 6 oz. 1 lb. 6 slices 4 pinch
4 oz. 3 oz.
1
Preparation
Romy’s Kahuku Prawns
fresh grated turmeric
Ma‘o Baby Heirloom Carrots
baby fennel, shaved
red & white cooked quinoa
Naked Cow Butter
rye bread
Nalo Farms Picked Mint, Basil
Ahualoa Mac Nuts
olive oil
sprig fresh thyme
Separately cook quinoa in a seasoned water for 15-20 minutes, strain if
necessary. Cool down after. Once cooled down in a medium heat skillet add
olive oil placing quinoa, toast to create a crunchy texture set aside and place
in a paper towel lined half sheet pan.
In a 335-degree oven place rye bread and mac nuts toast for 15-20 minutes set
aside to cool down. Once cooled ground in mortar adding quinoa creating a
crumble consistency (Food processor, if available) season with sea salt.
Place butter in a medium size pot cooked at a low temperature till butter
becomes golden brown, add cleaned deshelled prawns to butter, remove
from heat let cool in warm butter.
In a cast iron skillet place baby carrots, add olive oil and thyme to enhance
flavors add more butter and grated turmeric after 10 minutes to confit baby
carrots season to taste.
To assemble:
Place quinoa crumble on the base of the plate, add 3 to 4 baby carrots line
organically. Place poached shrimp on top. Garnish with micro herbs & shaved
fennel. Yields 4 servings.
2015 Made in Hawaii Festival • 3
CHEF GUILLAUME THIVET
BLT steak
Grilled Kamuela tomatoes and Maui
onion gazpacho with grilled Kualoa
shrimp and Ili‘ili Farms greens.
2
medium-size Kamuela Tomatoes
3
cups tomato juice
1
large unpeeled cucumber, diced
1/2 cup finely diced Maui onion
1/2
jalapeño, seeded and minced
1 clove garlic, minced
3 Tbsp. freshly squeezed lime juice
1/4 tsp. freshly ground black pepper
Salt
4
Kualoa Shrimp
Ili`ili Farms Greens
Preheat the grill to 325°F.
• Grill the Kamuela Tomatoes till charred,
turning every 2 to 3 minutes. Remove the
tomatoes from the grill and let them cool.
• marinated the Kualoa Shrimp in olive oil and
lemon juice and grilled for 2 minutes.
• Combine all the ingredients in a large bowl
and stir until mixed together.
Season with salt to taste. Refrigerate for at least 1 hour before serving.
Before serving, add in Ili‘ili Farms Greens.
Author Note: This recipe is great to make a day in advance, so the flavors
have more time to meld together.
2015 Made in Hawaii Festival • 3
EXECUTIVE CHEF RUSSELL SIU Kakaako Kitchen
& 3660 On The Rise
Keawe Smoked Pulled Pork
over Taro and Sweet Potato
Chips with Mango Chipotle
Sour Cream
Service for 4
Ahi & Tofu Cake
5 lbs. 2 Tbsp.
2 each
4 cloves
pork butt, boneless
Kona sea salt
Ho Farms tomatoes, large dice
garlic, smashed
¼ cup
1 Tbsp.
2 Tbsp.
6 Tbsp.
6 each
cilantro, finely chopped
cumin, ground
oregano, dry
keawe liquid smoke
ti leaves
Method;
Line roasting pan with 3 ti leaves, place pork on top of ti leaves. Rub pork
all around with the keawe liquid smoke. Season with salt all around. Add
tomatoes, garlic, cilantro, cumin and oregano in pan. Add enough water
to come up to ½ the level of the pan. Top with ti leaves and wrap pan in
aluminum foil. Bake in oven at 325 degrees for about 5 hours or until pork
is tender. Remove and shred. Add liquid in slowly to moisten pork. Adjust
seasoning.
Mango Chipotle Sour Cream
4 Tbsp. 1 cup mango chipotle
sour cream
Puree mango chipotle until smooth. Whisk into sour cream.
Assemble
Place chips on to bottom of plate, top with pulled pork and a drizzle of mango
chipotle sour cream.
2015 Made in Hawaii Festival • 1
EXECUTIVE CHEF MARC FREIBERG
Mariposa at Neiman Marcus
Hawaiian Ama Ebi
Grilled avocado, citrus-beet gazpacho, ricotta salata
Hawaiian Ama Ebi
12 pc.
1
2 Tbsp. 1 Tbsp. 2 cloves 1 Tsp. Ama Ebi cut in half
lemon zested and juiced
extra virgin olive oil
chopped parsley
garlic sliced
salt
Place ama ebi on platter. Mix all the rest of ingredients together and pour
over shrimp. Marinate for an hour. Place in oven at 375 degrees or on grill for
5 minutes
Grilled Avocado
4 avocados, cut in half, seasoned with lemon and salt. Placed on the grill for
2 minutes, then mashed
Citrus Gazpacho:
1 48 oz. 6
1
1
1
1
1
3
1
1
1
¼ cup
1
can tomato juice
whole vine ripe tomato
roasted red pepper
cucumber peeled and diced
red onion
fresh fennel bulb
red jalapeno
sprig fresh thyme
orange (juice and zest)
lemon (juice and zest)
lime ((juice and zest)
Yuzu
roasted red beet
Rough cut vegetables and combine all ingredients, let stand in refrigerator.
Pulse with blender or hand blender and strain. Season with salt. Combine
everything in a bowl and let marinate for 30 minutes. Sear shrimp on grill on
in hot pan. Cook till slightly firm to the touch about 3 minutes a side.
2015 Made in Hawaii Festival • 3
EXECUTIVE CHEF RONNIE NATSUTI
Tiki’s Grill & Bar
Curried Maui Nui Venison Shepherd’s Pie
For the potatoes:
1 1/2 lb.
1/4 cup 2 oz. 3/4 tsp. 1/4 tsp. 1
russet potatoes
heavy cream
unsalted butter
Kosher salt
freshly ground black pepper
egg yolk
For the meat filling:
2 Tbsp. 1 cup 2
2
1 1/2 1 tsp. 1/2 tsp.
2 tsp. canola oil
chopped onion
carrots, peeled and diced small
cloves garlic, minced
pounds Maui Nui Ground Venison
For J’s Kiawe Smoked Sea Salt
freshly ground black pepper
Kaiulani Spices exotic Curry Spice
2 Tbsp. all-purpose flour
2 tsp. Maui Fruit Jewels Red Wine Paste
1 cup chicken broth
1 tsp. Aloha Hawaiian Steak Sauce
1/2 cup fresh Island corn kernels
1/2 cup fresh English peas
Maui Jelly Factory Mango Chutney
(optional/for topping)
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover
with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover,
decrease the heat to maintain a simmer and cook until tender and easily crushed
with tongs, approx. 10 to 15 minutes. Bring the cream and butter to a simmer in a
separate pan. Drain the potatoes in a colander and then return to the saucepan.
Mash then add the cream, butter, salt and pepper and mash until smooth. Stir in the
yolk until well combined. Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch
saute pan and set over medium high heat. Once the oil shimmers, add the onion
and carrots and saute just until they begin to take on color, approximately 3 to 4
minutes. Add the garlic and stir to combine. Add the Maui Nui Venison, For J’s Kiawe
Smoked Sea Salt, Kaiulani Spices exotic Curry Spice, pepper and cook until browned
and cooked through, approx. 3 minutes. Sprinkle the meat with the flour and toss
to coat, continuing to cook for another minute. Add the Maui Fruit Jewels Red Wine
Paste, chicken broth, Aloha Hawaiian Steak Sauce and stir to combine. Bring to a boil,
reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce
is thickened slightly. Add the corn and peas to the venison mixture and spread evenly
into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around
the edges to create a seal to prevent the mixture from bubbling up and smooth with
a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the
oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to
a cooling rack for at least 15 minutes before serving. Top with dollops of Maui Jelly
Factory Mango Chutney or serve on the side.
2015 Made in Hawaii Festival • 3
CHEF DAVID LUKELA
beachhouse at the moana
Watermelon Gazpacho:
2.5 cups
2 cups
1 each
1 each
.5 each
1 each
.5 each
3 Tbsp.
2 Tbsp.
2 Tbsp.
TT
watermelon
watermelon juice
cucumber, seeded
bell pepper
red Onion
garlic
jalapeno
lime Juice
EVOO
parsley
salt and pepper
Procedure:
Combine everything in a food processor, season to taste with salt and pepper.
Let sit for 30 minutes to let flavors combine.
Vodka marinated BBQ shrimp
1 lb.
.5 cup
3 Tbsp.
To Taste
Kauai Shrimp, peeled, head on
Ocean Vodka
Chic Naturals Big Island BBQ Spice
Salt
Procedure:
Combine everything in a bowl and let
marinate for 30 minutes.
Sear shrimp on grill on in hot pan.
till slightly firm to the touch about 3
minutes a side.
Cook
2015 Made in Hawaii Festival • 3
CHEF JJ REINHART Bali Steak & Seafood Restaurant,
Hilton Hawaiian Village
Venison Satay with Honey
Mac Nut Sauce and
Cucumber Relish
This recipe uses Maui Nui venison to create a wonderful
Satay. The satay can be prepared on the stove, in the oven
or on the grill. For best results, prepare the dipping sauce
ahead so that the flavor have a chance to develop.
2 lbs. 1 Tbsp.
6 fl. oz.
½ cup
½ cup
½ cup
2 Tbsp.
1 Tbsp.
8 stalks
1.
2.
3.
4.
5.
8
Maui Nui Ground Venison
Hawaiian ginger, minced
Maui Jelly Factory onion mustard
For J’s Cane Sugar
Diamond Bakery Soda Crackers
Aloha Shoyu Tamari
Kona sea salt
black pepper
lemon grass
Combine venison, ginger, mustard, sugar, salt, pepper.
Crush soda crackers until very fine. Combine with venison mix.
Mix in Tamari.
Form satay onto lemongrass stalks.
Grill, roast, or pan sear satay using medium heat until cooked through.
2015 Made in Hawaii Festival • 1
CHEF JJ REINHART Honey Mac Nut Sauce
½ cup
2 Tbsp.
6 oz.
¼ cup
2 Tbsp. 2 Tbsp. ¼ cup 1 Tbsp. 1 Tbsp. 1 Tbsp. Maui sweet onion
Hawaiian ginger, minced
Ahualoa Farms honey Mac nut butter
coconut milk
fish sauce
chili paste
green onions
Kona sea salt
black pepper lime juice
Dice Maui onion. In sauté pan over medium heat, cook until tender and
opaque. Add minced ginger and cook for an additional minute. Add Mac nut
butter, coconut milk, fish sauce, and chili paste. Bring to a simmer, stirring
constantly. Reduce slightly. Season with salt, pepper and lime juice. Finish
with green onions.
Cucumber Relish
½
4 fl. oz. 2 Tbsp. 1 oz. ¼ tsp.
Ho Farms Japanese Cucumber
Aunt Lilikoi Passion Fruit Juice
Maui sweet onion
cilantro
Kona sea salt
Remove seeds from cucumber. Small dice. Small dice onions and combine
with cucumber. Add Lilikoi juice and salt. Allow to marinate at least 15
minutes. Lightly chop cilantro and add to cucumber relish. Strain mixture
with slotted spoon as serving.
8
2015 Made in Hawaii Festival • 1
EXECUTIVE CHEF LEE ANNE WONG
Koko Head Café
Butter poached heart of palm, macadamia
nut butter, sea asparagus salad
1 lb. ½ lb. 4 cups 1 cup 1
1 clove 1 Tbsp.
½ tsp. 1 cup 1 cup 1-2 heart of Palm
butter, cold, cut into cubes
water
sea salt
macadamia nuts, roasted
Kaffir lime leaf, finely minced (optional)
garlic
cane sugar
salt
sea asparagus, trimmed into 2” pieces
local lettuce, torn into small pieces
Fresh mint leaves
Radishes, shaved paper-thin
¼ cup 1 Tbsp.
1 Tbsp.
1 Tbsp. 1 Tbsp. toasted chopped
mac nuts
Macadamia nut
chili oil
Aloha Shoyu
local honey
fresh lime juice
Trim the heart of palm into 1/2” thick rounds. In a large saucepan, bring 4 cups
of water to a simmer. Whisk in the butter cubes, one at a time until the butter
melts before adding more butter. Season with sea salt to taste. Keep the
butter bath at a low simmer and carefully lower the hearts of palm into the
butter bath. Simmer for 8-10 minutes until tender. Drain on paper towels. Set
aside until needed or refrigerate in a covered container.
In your food processor, combine the macadamia nuts with the Kaffir lime,
clove of garlic, tablespoon of sugar, and 1/2 teaspoon of salt. Process the nuts,
occasionally stopping to scrape down the sides, until the nuts liquefy. This
process will take time (5 minutes+), the nuts will first look like a dry crumble,
then a chunky paste. Continue to scrape down the sides and process until the
nut butter finally breaks down to a smooth puree. Set aside.
In a separate bowl, combine the sea asparagus with the lettuce, saved
radishes, fresh mint leaves, and the toasted chopped mac nuts. In a separate
small bowl whisk together the mac nut chili oil, shoyu, honey, and lime juice.
Season to taste with salt and pepper. Toss the salad with 2 tablespoons of the
vinaigrette, seasoning lightly with salt and pepper.
To serve, you can either sear the hearts of palm or grill them for more flavor or
serve them simply poached. Spoon mac nut butter on the plate, top with the
warm hearts of palm, arrange the salad on top. Drizzle remaining vinaigrette
on and around the hearts of palm. Serve immediately. Serves 4-6
2015 Made in Hawaii Festival • 3