Where food is concerned, Maui is a veritable supermarket. Fresh, delicious fruits and vegetables dot the landscape. Giant, succulent fish live in the ocean. Grass-fed cattle and elk roam sprawling Upcountry and East Maui ranches. Farmers markets pop up everywhere.
In other words, it’s no mystery why the island is home to some of the best restaurants in the world. And that means some of the world’s best chefs are here, too. With so much good food available, it’s no wonder the island’s restaurants are so renowned throughout the Pacific Rim.
Each year, we devote an issue to Maui’s bounty of food. We’ve highlighted select menu items and interviewed chefs about where they get their best local ingredients. But this year, we’re trying something new.
We’ve asked 36 of the island’s best chefs to hand over one of the favorite recipes, which we present to you, complete with their hints and tips. Here are the secrets to some of their special entrees, pupus, soups, salads and desserts for you to read over and prepare for yourself and your loved ones.
Send us your comments and photos as you make these recipes.
You’d think the island’s chefs would balk at such requests, but we found they quickly agreed. That’s because they understand that there’s no better way to share our love and passion for food than by sharing what we like to eat and how we make it.
* * *
The Fairmont Kea Lani and
Nearly 90 percent of the produce served at Ko is from local farmers. The Mauka Harvest Salad has a blend of five baby lettuces from Triple N Farm, as well as Pohole Fern Shoots picked by the Kanoa family in Hana. A portion of the sales from this salad is donated to Maui County Farm Bureau’s Growing Future Farmers Initiative. Ahi on the Rock is THE signature dish of Ko. It is sashimi-grade tuna, brushed with macadamia nut oil and is brought to your table seasoned with shichimi pepper and Molokai artisan sea salt, made by salt-master Nancy Gove. You sear the raw tuna pieces yourself on a hot 500-degree Ishiyaki stone and eat it with and orange miso dipping sauce. It’s a must order–lots of fun to sear and to eat. A recipe I like to prepare is Ginger Steamed Kumu with Asian sausage and scallions. It’s light and lets you taste the flavor of the fresh fish. This recipe was my dad’s. He would serve fish whole for special occasions at family gatherings, so it’s special to me.
Know your food sources: who gets it and where it comes from. Don’t be afraid to ask–it’s important! It teaches you to respect the food you’re cooking with.
Ginger Steamed Kumu with
Asian sausage and scallions
1 ½ pounds kumu, scaled and cleaned
3 each lup cheong (Chinese sausage, about 4 ounces) thinly sliced on the diagonal
1 tablespoon chung choi (salted turnip), rinsed and minced
1 tablespoon julienned ginger
1 teaspoon salt
2 tablespoons soy sauce
2 tablespoons peanut oil
1 teaspoon oyster sauce
For the garnish:
4 green onion stalks, sliced on the diagonal
1 small bunch cilantro, cut into sprigs
Slice the lung cheong and the chung choi per the instructions in the ingredients list. Peel and julienne the ginger.
Fill the bottom of a tiered steamer (or a large pot with steamer insert) with water and bring it to a boil over high heat. If you don’t have a steamer, you can improvise one with a large pot and a stand that will lift the plate of fish slightly above the level of the water.
Place cleaned kumu in an attractive heat-proof serving dish. Season with salt and chung choi. Arrange the ginger and lup cheong slices on top of the fish.
Put the peice of fish in the steamer and steam for 20 minutes. Check the water occasionally to make sure that the steamer doesn’t boil dry.
While the fish is steaming, mix the soy sauce and oyster sauce in a small bowl. Cut up the green onions and cilantro for the garnish.
Remove the fish from the steamer. Pour the soy and oyster sauce mixture over the fish. Garnish with the green onion and cilantro.
Heat the peanut oil in a small saucepan over high heat. When the oil has just started to smoke, carefully drizzle it over the fish. Serve the fish immediately.
Makes 2-3 Servings
* * *
Maui Brewing Co.
My must-have ingredient would probably be the local beef from Maui Cattle Co. We use Maui Cattle Co. for our burgers, brisket, sliders and beef stew. It’s a locally grass fed beef and it’s leaner than grain fed and has a little more earthy taste. We have a new menu launching in about two weeks. Some of the highlights will include my favorite, the Black Rock Lager braised brisket. The Pineapple Tofu Curry will be another new item on our menu, created by Sous Chef James Furnish. This is a great dish because it’s vegetarian but you can add chicken or shrimp to it.
Sanitation is critical. Make sure to change your sanitizer bucket water every four hours and use clean towels every time you change the water.
Black Rock Braised Maui Cattle Brisket
Line the bottom of a 4” large baking pan with onions and celery.
Make brisket rub with equal parts lawry’s seasoned salt, kosher salt, black pepper and granulated garlic. Mix all these together, it takes about a cup for each brisket
Place in pan and add 4 qt. of Black Rock Lager, add 4 pc. bay leaf and 1/4 cup of rosemary.
Cover pan with foil and cook @ 275 degrees for 7 1/2 hours.
Remove foil and remove brisket from pan and strain liquid. Add 1 can of beef broth to strained liquid and simmer for about 10 min. (This is the Au Jus for the brisket dip.)
* * *
I love superfoods. They are easier to incorporate into your diet than you think. My Coconut Squash Soup seems to be enjoyed regardless of age, diet, or taste preferences. I’ve served this soup to a three-year-old, a 75-year-old and even a strict meat-and-potatoes guy and everyone goes back for more. It’s easy to prepare for the busy mom: it has high nutritional value, it warms you on a chilly night and satisfies your home-cooking cravings.
Incorporate a Superfood Smoothie into your morning routine. Superfoods grow in extreme environments and contain numerous nutrients, hence their being “Super.” By drinking a Superfood Smoothie you will not only be “Super,” but also nutritious and delicious!
Coconut Squash Soup
1 large butternut squash, chopped into bite-sized pieces
2-3 cups coconut milk (2 organic cans of coconut milk with 1 can of water OR fresh coconut milk made from blending coconut meat and coconut water to desired consistency)
5 garlic cloves, chopped
1/2 Maui onion, chopped
5 inch fresh turmeric, chopped
2 inch fresh ginger, chopped
handful of parsley, chopped
1 tablespoon unrefined coconut oil
2 tablespoons curry spice blends (for example: Ayurvedic Spice Blends available at Dragon’s Den or via Be-nutritious.com)
On low heat, dry saute spice blend in a skillet until you smell the aroma. Turn of heat and put in large soup pot. Saute garlic, onion, ginger and turmeric with coconut oil in skillet on medium heat for about 5 minutes, stirring constantly. Add to soup pot the squash, coconut milk/water, and garlic/onion/ginger/turmeric and cook on medium-low heat until squash is soft. Take 2-3 ladles of soup out of pot and puree in the blender. Add puree back to soup pot. Serve with a sprinkle of chopped parsley on top. Enjoy in the evening to warm your body and soul.
* * *
JAMES M. SIMPLICIANO
Kupu Maui is a pop-up restaurant, happening on the third Saturday of each month at different island farms. Reservations are done online. There is usually a theme related to Maui products and seasonal goods and we set up under the stars. I love to prepare local yams on the menu–we have different varieties of sweet potato and root vegetables on the island. I also have to have the aromatic pandan and garlic in my kitchen.
When preparing sweet potatoes, wash thoroughly of soil and steam with skin on. It helps in retaining its color and flavor.
Roasted Sweet Potato, Mountain Yams With Vegan Coconut Glaze
Simply wash any soil off sweet potato, steam and roast for 30-40 min or until they are easy to pierce through.
Peel and cut into large chunks.
Season with sea salt and fresh cracked peppercorn. Set aside.
Vegan Coconut Glaze
1 pan dan leaf
1/2 cup Honey
1 pint coconut cream
Bring to a boil and reduce liquid by half
Thicken with tapioca flour slurry: 1 tablespoon tapioca flour with 1/4 cup water.
Combine ingredients. Pour over root vegetables and garnish with green onion.
* * *
Maui Tropical Plantation and
Bruddah Willy’s Sticky Ribs
When coming to the Maui Tropical Plantation, there’s three different ways and places to order food. First, from the banquets we do there which cover everything from locally influenced cuisines to more “Mainland” style of preparations–even Mexican, Italian, Asian and, of course, my specialty: BBQ! Then there’s the Waikapu Grill with the lagoon view. They have American contemporary. And last but not least–Bruddah Willy’s! We speak Baby Back Ribs. We also have chicken, beef, salads and more! I am known for my baby back ribs and love preparing them.
As a caterer in many aspects, we cut, dice and slice many onions. But there’s no crying in our kitchen.Try cutting a few ripe lemons in half and squeeze a little of the juice over the cutting board. Leave the lemon halves on each corner of the board. It doesn’t always work, but most of the time the chemical reaction keeps you from tearing up
Maui Tropical Plantation Fresh Fish with Lemon Butter Caper Sauce
Cut 4-5 oz. pieces of Mahimahi, sliced at an angle so as to not take too long to cook, dry it off on the outside.
Cook down, in a heavy bottomed pan: ½ cup of white wine, mixed with juice of 2 lemons, roughly 3 cloves of garlic chopped, a pinch of fresh chopped thyme until almost dry.
Add 1 cup of Heavy unsweetened whipping cream, turn heat down to medium and cook until bubbles become small and shiny.
Add 2-3 pats of unsalted butter, softened, slowly with a whisk, finish with salt and pepper to taste and a pinch of fresh chopped parsley.
Dredge fish pieces in 4 beaten eggs, then in flour mixed with breadcrumbs, pinch of salt and pepper and chopped parsley. Saute over medium heat using olive oil, wait until pan is hot before placing fish into it. Cook 2-3 minutes on either side, careful not to overcook!
Spoon sauce over top of fish and finish with some capers and chopped parsley. Yum!
* * *
Hali‘imaile General Store, Joe’s, Gannon’s
You have to try our Sashimi Napoleon. Many of our dishes use products from Maui. We source local before we go outside the islands. A dish like our Macadamia Nut Crusted Fresh Catch will have mac nuts, purple sweet potatoes, fresh fish, pineapple, beets all grown and caught here. A great unsalted French butter is a must for my kitchens. There are so many uses. You can clarify it to saute and fry, make fantastic sauces, put on a nice piece of bread or melt on a just-picked Maui corn on the cob. My recipe for Ahi cakes is a take on crab cakes. I grew up eating salmon cakes and these beat those by a mile! This is a great use for the odd piece of tuna. I use herbs, ginger and garlic from my garden.
Keep your knives sharpened at all times.
Ahi Cakes with Wasabi-Ginger Tartar Sauce
Mango Wasabi-Ginger Tartar Sauce:
2 cups good-quality mayonnaise
2 tablespoons mango puree
1 tablespoon wasabi paste
2 tablespoons pickled chopped ginger
1 tablespoon peeled and minced fresh ginger
¼ cup finely chopped red onion
4 cloves garlic, finely chopped
3 tablespoons chopped fresh cilantro
2 teaspoons freshly squeezed lime juice
1 pound ahi fillets, finely chopped
¼ cup finely chopped green onion, white part only
¼ cup seeded and finely chopped red bell pepper
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
½ cup good-quality mayonnaise
2 eggs, lightly beaten
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
½ cup peanut oil
Lime slices, for garnish
Cucumber slices, for garnish
To prepare the sauce: in a small bowl, mix together the mayonnaise and wasabi paste until well blended. Add the remaining sauce ingredients and mix well. Set aside.
To prepare the cakes, in a bowl, combine all the ingredients and mix well. Form into cakes about 2 ½ inches in diameter and ½ inch thick. You should have 6 cakes. Coat the cakes evenly with panko, cover, and chill for 1 hour.
In a skillet, heat the oil over medium-high heat. In batches, add the cakes and fry, turning once, for 2 ½ to 3 minutes on each side, until golden brown.
To serve, place an ahi cake atop a pool of tartar sauce on each plate. Garnish with lime and cucumber slices.
* * *
Three’s Bar & Grill
One of the great things about Three’s is that we serve fresh shucked oysters, which get flown in from Washington six days a week. They are very popular. Every now and then we like to offer our Three’s oyster sampler. There are lots of things you can serve on a fresh shucked oyster–we always use our homemade wasabi cocktail sauce. The best thing I’ve ever found to put on an oyster is this Maui onion and pomegranate relish. We also commonly serve this for our catering services as well. I think you’ll agree that it makes the perfect oyster.
During season we love to use fresh pomegranates, they are unique and delicious. I was always annoyed with getting the seeds out in a timely manner until I learned this little trick. Cut the fruit in half and break apart lightly till it opens up a little. Then beat it with the back of a large serving spoon into a bowl and the seeds fly out easily. Then fill the bowl with water and what’s left of the rind floats to the surface.
Maui onion and pomegranate relish
1/4 cup finely chopped Maui onion
1/4 cup finely chopped parsley
1 tablespoon finely chopped ginger
1/2 tablespoon sambal
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon salt
Mix all ingredients well and refrigerate until chilled.
Top one heaping teaspoon with medium size oyster such as Fanny bays, skookums or virginicas.
Then top with three pomegranate seeds.
* * *
DAVID “JAY” LEDEE
Japengo, Hyatt Regency Maui
At Japengo we use Bigeye Ahi Tuna, because it’s from Hawaiian waters. Most people use Yellowfin Tuna, which is an inferior product. The Bigeye we use is graded a 34+ on a scale of 1-35 and it’s sourced from Tropic Fish Company, which is owned by generations of local residents. We source Ahi, Kanpachi and Hirame from Hawaii, along with Maui onions and mixed Kula greens and papayas from Hana. Cucumber Sunomono is a very simple recipe that’s very healthy and refreshing. It’s used in Japanese cuisine to cleanse the palette, but is very easy to make using local vegetables. You can also use other crunchy vegetables besides local cucumber.
After cutting, rinse Maui onions in water (in a strainer) to get the “gameness” out and highlight their natural sweet flavor.
Cut local Japanese cucumbers as thin as possible and let sit in salty water for 12 minutes.
Squeeze all water out and set cucumbers on side.
Put one part Rice Vinegar and one part cooking Mirin in a sauce pan and bring to simmer.
Cool vinegar mixture (called nihazu) and pour over cucumbers in small bowl and sprinkle sesame seed if desired.
* * *
ANTHONY AND MALETA LABUA
We love to prepare Pohole Pickles. What an incredible and rare ingredient to work with! It’s like stopping time. Pohole ferns have a shorter shelf life when it comes to vegetables. When we pickle them, it’s preserving their crisp, mild flavor and curly fronds to use at your convenience. They are visually stunning and verdant green. It feels good to work with a uniquely Hawaiian ingredient and share it with an international customer base.
Save your pickle juice! Use it for salad dressing vinaigrette, marinades for meat and even cocktails like Bloody Marys. It’s a great brightening agent in soups and sauces as well.
Sweet & Spicy Pineapple Fried Rice
1 16 oz jar of Maui Preserved Sweet & Spicy Pineapple
1 medium maui onion, diced
3 cloves of garlic, minced
2 teaspoons of shoyu
Handful of mac nuts or cashews, crushed
3 green onions
Cooked rice (preferably left over from day before for maximum crunch)
Dice Maui Preserved Sweet & Spicy Pineapple spears and set aside.
Heat coconut oil in pan and sweat onion and garlic until onion is translucent.
Add chicken or other protein of choice and cook.
Add diced Maui Preserved Sweet & Spicy Pineapple.
Add an extra tablespoon of coconut oil and heat pan to high before adding rice.
Allow rice to cook stirring every 3-4 minutes until edges brown.
Form a volcano in the pan with an empty crater in the middle.
Crack two eggs into the crater and scramble by slowly mixing in the rice mixture.
Once fully incorporated, stir in the shoyu.
Add nuts of your choice and finish with chopped green onion.
* * *
The thing that makes us different than any restaurant is we believe in seasoning. We have found a tremendous amount of food is served here in Maui very bland or unseasoned. We strive to season every side and corner so each bite has great flavor. We mix up our own special seasoning mixes ourselves for different items. A must-order on the menu is our stuffed burger or fish and chips. I would challenge any restaurant on the island with those items. Any challengers?
Don’t overcook your chicken breast or chicken in general. People are so afraid of chicken being done and as a result they make it dry. A chicken breast left on a grill even just 20 seconds past being done will be dry. It’s a very small window but the difference is intense.
Grilled Chicken with Goat Cheese Drizzle
Cook 2 chicken thighs on a grill or flat top skin side down 20 min then serve crispy side up.
Combine 1/4 cup coconut milk, 1/4 cup chocolate, 1/4 cup goat cheese, 1tsp salt, 5 tablespoons sugar.
Mix together in saucepan until it thickens.
Lay fresh sliced papaya (sliced very thin) on top of chicken.
Drizzle sauce on top.
Add almonds or cashews over it.
* * *
BRET SCOTT PAFFORD
One of my favorite dishes to make at Gannon’s is the Seared Scallop and Pan fried long noodle. It has a very complex flavor profile that is addictive. This appetizer is available nightly at Gannon’s. It uses Hawaiian chilis and parsley grown Upcountry at “Fresh Island Herbs” and the noodles are made in-house. I have to have large dry pack fresh scallops and Hawaiian ripe red chilies in the kitchen. It’s a must! When you make this dish at home use use a fruity bouquet extra virgin olive oil, chopped fresh Hawaiian chilies, Italian flat leaf parsley and 100 percent durum wheat pasta dough.
Make your pasta ahead of time to ease prep time. For this dish your preparation time shrinks to about four minutes.
Seared Scallop and
Pan Fried Long Noodle
Stainless steel 8” pan
2 gal pot (filled with salted boiling water)
Pasta rolling machine
2 oz Fresh Dry Pack scallop
2 oz. EVOO
3 oz Fresh pasta thin spaghetti cut (egg yolks)
2 each cloves of garlic shaved
1 each Hawaiian chili rough chop
1 oz micro garlic croutons (small dice pan fried in garlic oil)
1/2 oz Italian flat leaf parsley rough chop
1/4 lemon for juice and zest
Sear scallop. On high heat in a stainless steel pan with 1oz. of clarified butter until golden brown and flip and remove from heat.
Drop fresh pasta in salted boiling water for 3-4 minutes.
Add to the scallop pan Hawaiian chilies, shaved garlic, parsley, EVOO, lemon zest, the cooked pasta (in that order) and sauté on medium heat until the pasta is lightly pan-fried and slightly browned.
Serve in a deep bowl with pasta first. Then garnish with scallop and pour the remainder of the ingredients in the pan over the scallop. Sprinkle croutons and serve immediately.
(NOTE: using extra virgin olive oil, fresh Hawaiian chilies, fresh Italian flat leaf parsley, and 100 percent durum wheat pasta is recommended for this recipe)
* * *
Cilantro Mexican Grill & Pizza Paradiso
I love making the Mother Clauker Flauta on the menu at Cilantro but you have to try the Chipotle Citrus Rotisserie Chicken. It’s the most popular item. Nearly 75 to 80 percent of our fresh produce is sourced from Maui and our beef is from Maui Cattle Co. Our very creamy guacamole, made in a Molcajete, can be topped with chopped Maui pineapple, bacon bits and cotija cheese. YUM–when served with chips, the saltiness of bacon and Cotija cheese mixed with the sweetness of pineapple and creamy guacamole is an awesome treat.
Fresh lime juice is the best way to keep avocados from getting brown. Also, placing a plastic wrap on the surface of guacamole will help keep it from browning and keep refrigerated.
Pineapple Bacon Guacamole
3 Tbsp. White onion small dice
1.5 tsp. Fresh cilantro chopped
½ tsp. Sea salt
1 Tbsp. Tomato small dice
1 ea. Fresh lime (¾ for guacamole, ¼ for grilled pineapple)
1 oz. Fresh pineapple small dice
1 ea. Avocado preferably Hass (about 8 oz. each)
1 tsp. Jalapeno chopped
1 oz. Bacon–crispy bits
1 oz. Cotija cheese
Step one: Make the paste
Grind the onion, cilantro, and sea salt together in a Molcajete until all ingredients are very finely ground. If there is no Molcajete, use a bowl and back of a wooden spoon.
Step two: Cook the bacon
Heat the oven to 350. Cook the bacon on a rack in a sheet pan until crispy. Let cool and chop to bits.
Step three: The avocado
Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Rest an avocado half cut side up in the palm of your hand and make three to four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the Molcajete. Repeat with the remaining avocado halves. Add the tomato and lime juice and fold gently. Check and add salt if necessary.
Final step: Guacamole
Top the guacamole with diced pineapples, bacon bits. Add Cotija cheese. Serve right from the Molcajete with chips.
* * *
If you’re at Bistro Molokini you have to order the “Pizza” Natural Burger, with pepperoni and basil. Topped w/ marinara sauce and smoked mozzarella on a grilled pizza dough bun, it’s my favorite fun lunch item. For dinner, it’s the Prawn and Quinoa Mac n’ Cheese with sharp cheddar, Kula corn, toasted garlic and shallot, peppers, peas and cauliflower crumbs. I love to make bread–especially my chocolate sourdough bread with sour cherries. We have a sourdough starter started several years ago, fed daily, which keeps getting better and better with time. This specific bread is great to eat with a piece of Brie or Mount Tam and a glass of Carlisle Zinfandel.
Duck confit is more versatile than you may think. You can serve the duck confit below with some sautéed potatoes, shred and use in a salad instead of bacon or add in a risotto.
Duck leg Confit–with an interesting touch
2 Tbsp Kosher Salt
1 Tbsp Brown Sugar
1 Tsp Black Pepper
4 Garlic Cloves – Smashed
2 Pinches of Cinnamon
4 Star Anise
6 Sprigs of fresh thyme
2 bay leaves
8 Duck Legs
Mix all the ingredients for the seasoning together
Place the rinsed / dried legs in a plastic bag or baking dish and coat with the seasoning
Refrigerate for up to 36 hours
Pre-heat the oven to 200
Melt the duck fat
Rinse the legs. Dry them and place in an oven-proof dish
Cover the legs with the melted duck fat and bring to 180
Place the dish in the oven and bake for 4-6 hrs
Remove from the oven
If you plan on eating it right away, remove from the fat delicately and crisp the skin in a hot pan before serving
You can also allow the duck to cool down, then transfer in a clean pan, cover with the fat and refrigerate for a couple of weeks
* * *
I love when I get my deliveries from Wili, our local taro farmer. He has an amazing taro patch that is spring fed and dates back hundreds of years. It feels really special to take part in a rich tradition started by the people of this land. We strive toward quality and support sustainability providing our guests with fresh line caught fish that range from Onaga and Opakapaka to farm-raised Kona Kampachi and farmed Manila clams from the Big Island. We use beautiful Berkshire hogs from Malama Farms in Haiku as well as tender lamb from Kahua Ranch on the Big Island.
Take fresh ginger, peel it and bag it. Throw it in the freezer. And when you’re ready to use it, pull it out of the bag and grate it on a microplane to finish sauces and give dishes that necessary burst of ginger as it melts into it.
Simple is always key. This recipe has three ingredients that can be readily found at any grocery store as well as my grandma’s fridge any day of the week. Its flavors are pungent and familiar and takes your dish to the next level. This recipe is the epitome of simple and packs a great punch of flavor. It can be used on fish, chicken, pork, vegetables or anything you like.
Mix 1 cup of mayonnaise, ¼ cup White miso paste, ¼ cup sake.
* * *
Fleetwood’s on Front Street
Zeppole is one of my favorite recipes because it takes me back. My parents decided to open a bakery on the East Coast around the time I was five. Opening a new business as we know is not an easy adventure. My parents decided that a babysitter was not an option, so I would get up with my father around 10pm and go to the bakery. My father would always give me a chocolate milk and let me climb the mountain of 100-pound flour bags until I found the softest one to call my bed for the night while he made doughs to Creedance Clearwater. After midnight my mother would show up and start getting her butter creams and colored frostings ready to start decorating the sheet cakes and rounds that were cooling on the speed racks. I always woke up around 5am, when a couple other bakers would show up to help with production, and at that time every day my father was making zeppole. I remember the smell every time I think about it. It may not be an amazing recipe but to me it reminds me of why I work 15-hour days. To this day the smell of a fresh zeppole coming out of the fryer excites me like Christmas morning.
Always work clean. Nothing to me is more frustrating than when I’m ready to get some work done and my area is sloppy. Be meticulous! My knife is always clean and in the same spot, my finishing oils are always full and in the same spot, my garnishes are always fresh and in the same spot. As crazy as a kitchen gets, don’t make your job harder. Clean as you go and that cleanliness will spill out into your food and presentation.
Zeppole (also known as italian doughnuts)
1 cup all-purpose flour
1/2 cup ricotta cheese
1/2 cup mascarpone
3 tablespoons white sugar
3 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 egg, lightly beaten
2 oz cold water
3 to 1 ratio white sugar to cinnamon
2 quarts canola oil
Sift flour, baking powder, sugar and salt in one bowl
In a sauce pot, mix ricotta, mascarpone, vanilla, egg and water
Heat on low until combined, add flour mixture
Fold until smooth and dough forms
Transfer to baking sheet, let rest 15 minutes
Heat canola oil to 325 degrees
Using a 1 oz ice cream scoop, portion the dough
Drop into hot oil until brown, 7-8 minutes, flip for even color
When removed from fryer toss into cinnamon/sugar mixture
* * *
Moana Bakery and Cafe
All of our beef, fish, and about 85 percent of our produce is from local producers, and we make every effort to source locally. One recent example is that we added free-range eggs to our breakfast menu for a small additional charge. Our house-prepared black garlic is one of the things I have to have in the kitchen. It has a unique sweetness and depth of flavor. It’s quite versatile, pairing well with any meats and most vegetables. It’s also a phenomenal addition to our Bloody Mary mix. I enjoy the braising process from searing the beef, deglazing with wine and then layering the vegetables and spices in our Korean style Osso Bucco. The smell when it comes out of the oven is wonderful.
Constantly taste and adjust seasoning at every point in the cooking process.
Mac Nut Romesco Sauce
This is a variation on a classic Italian sauce. We use mac nuts instead of almonds and replace red wine vinegar with sugarcane vinegar. It’s served at room temperature and the combination of rich and tangy flavors works well with steak, chicken, any but the mildest of fish, and even vegetables like roasted cauliflower or grilled broccolini. We use macadamia nuts from Waihee Valley Plantation and peppers from Upcountry farmers when available.
2 large red bell peppers, charred, peeled and seeded
1 cup Mac Nuts, toasted
4 cloves of garlic, sliced
2/3 cup sugar cane vinegar (I prefer Datu Puti brand)
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
Place everything but the oil in a blender and blend until everything is combined.
With the machine running on medium high speed, stream in the olive oil to emulsify.
Taste and add salt if needed
* * *
Royal Ocean Terrace, Royal Lahaina Resort
I have a good relationship with the local growers and producers and try to use their product whenever possible. Maui products are fresh and the quality is excellent. Some of the products I can get locally are fish, produce, dairy and liquors. All of our menu items utilize fresh ingredients, are prepared to order and are flavorful and light. I would say “Aina Kai” is our version of “Surf and Turf” with an island twist and the fresh fish enchiladas are the must order thing on the menu.
I prepare my own seasoning–it’s almost salt-free, by using a combination of spices. I add more flavor by using cilantro, chilies, lemon zest, parsley, tomato juice or a strong stock to finish sauces and accompaniments.
Grilled Ahi Salad
2 pounds very fresh Ahi steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons Hawaiian salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper.
Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side.
Set aside on a platter.
Combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce.
Add the avocados to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl.
Add the scallions and red onion and mix well.
Pour the vinaigrette mixture over the tuna and carefully mix
* * *
Molokini Bar & Grille, Makena Beach and Golf Resort
I’m sharing my recipe for homemade potato gnocchi with bacon, caramelized onions, tomato and basil. It’s a great recipe using baked potatoes as opposed to boiled potatoes. I enjoy making at home and it’s possible to use all Maui products as long as you have farmer connections. At Molokini Bar and Grill I like making the Pepper Seared Ahi with Molokai Purple Potatoes, Baby Bok Choy and Sour Cherry Demi Glace. If it’s your first time here you have to order the Molokai Potato Wrapped Lobster Salad. In my kitchen I must have Sherry vinegar because it brings a refined brightness in flavor to almost anything.
When peeling fresh ginger, save the peels and later heat them up in some salad oil until they fry a bit. Then remove them from the heat. When room temp, strain out the cooked skins and you will have a beautiful ginger flavored oil for your salads. If using peanut oil the resulting ginger oil can be used in a stir fry dish.
Gnocchi with pancetta, oven dried tomatoes and basil
For the Gnocci:
2 lbs russet potatoes
1.5 cups all purpose flour
3 each eggs, yolks
1 tsp salt
0.5 cup flour, if needed
Place the scrubbed whole potatoes in a 325 degree oven for 1 hour. Cook until a skewer can go through with little resistance. Remove to cool a bit.
Peel and put into a food mill onto a cutting board. Make a well in the center of the potato mound and place a half cup flour inside then the raw egg yolks, salt then another half cup flour.
Using a bench scraper chop the flour though the potato mass quickly. Add more flour and continue. Should become a smooth non sticky dough but be careful not to overwork the dough.
Cut off a small quarter cup section and roll into a half inch thick cylinder, cut 1 inch pillows, roll each into a ball and onto the back of a fork making the distinctive impressions that trap sauce and place into slight boiling water until they rise to the top.
Remove with a strainer into an ice bath then onto paper towels. Its now ready to saute or add to your favorite sauce.
1 batch gnocchis
4 roma tomatoes
2 oz olive oil
3 slices pancetta or bacon
1 small diced yellow onion
2 tablespoon chopped garlic
1 cup white wine or pinot noir
1 cup chicken stock
1 tablespoon fresh torn basil
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Remove the tomato cores and med chop. Toss gently in a bowl with some olive oil and a pinch of salt.
Place on a sheet tray and place in a 250 degree oven for 30 minutes until dried and concentrated. Remove the pan from the oven.
Chop the pancetta and start to render the fat, add the onions and stir, when the onion is almost getting color add the garlic and stir. The mixture will start to brown then add the wine and reduce to half volume, add the chicken stock and reduce to half volume, add the heavy cream and reduce to half volume. Add the tomatoes and fresh basil and season, remove from heat.
Heat remaining olive oil in a saute pan to medium high and brown the gnocchis on both sides, this will take 2 batches to finish.
When all browned add the sauce, turn off the heat and toss well. Enjoy.
* * *
Porto Mediterranean Grill and
Pizzeria, Pacific Whale Foundation
Once you try our artisan pizzas, you’ll have a hard time going back to ordinary pizza ever again. Pizza is sold in so many places across the country (and so much of it is disappointing or mediocre) but artisan pizza is what good pizza is all about. The crust is homemade and hand-rolled and is just the right mix of crisp and chewy, with just a slight bit of charring from our flame-fired pizza oven. We don’t drown the pizza in sauce or pile it high with cheese–everything is in just the right proportion. We take a lot of care with our toppings, too. I’m sharing this particular recipe because it showcases the great flavors of Italy and also rewards you with the rich flavors of locally grown produce and herbs. Prepare it with fresh, local, flavorful ingredients and it’s a hit. Prepare it with pale tomatoes that have traveled thousands of miles to get to Hawaii and it’s a dud. Shop at the farmers’ markets and you don’t have to pay more to get quality.
If you’re making pizza at home, make it with a pizza stone that you’ve pre-heated in a very hot oven. And buy quality ingredients. At Porto, our high-temperature flame-fired oven and quality ingredients are the secret to our excellent results.
A simple recipe that uses Maui produce and is a winner at parties is caprese salad. This recipe is all about the ingredients. The secret is to buy local, vine-ripened tomatoes like Kula Dave’s Tomatoes, then a nice fresh mozzarella, plus fresh local basil (best yet is to grow basil in your garden or in a pot on your lanai, so you always have it ready).
Slice the tomatoes and the mozzarella into quarter inch slices and layer on an attractive plate or low-sided dish or platter. Include lots of fresh basil between each layer.
Drizzle with an extra-virgin quality olive oil and sprinkle with sea salt and pepper. Serve at room temperature alongside some crusty warm bread.
It’s a dish that’s simple, beautiful (we eat with our eyes!) and delicious.
* * *
No Ka ‘Oi Cinnamon Rolls
I absolutely love making all of my cinnamon rolls–they are my signature item. I have made thousands and I always love making them! The Local Girl has macadamia nuts grown right here on our beautiful island. That is why she’s my favorite– when you’re in Hawaii, you’ve got to enjoy some locally grown macadamia nuts, right? Organic eggs are a must for No Ka ‘Oi Cinnamon Rolls. I like knowing that those chickens are treated better. I don’t agree with chickens being pumped full of hormones.
I always cook with love. Our name says it all: “Made with Aloha.” Every single cinnamon roll is touched by my hands. I tell them how beautiful they are when I’m preparing them.
No Ka ‘Oi Banana Chocolate Chip Macadamia Nut Bread
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 large eggs
1 teaspoon pure vanilla extract
1 cup chopped macadamia nuts
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash two of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good three minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the macadamia nuts, chocolate chips, and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
The original recipe I found is with pecans, but I substitute (and put in double the amount!) of macadamia nuts and chocolate chips.
* * *
I like to make any grilled item that comes from our large kiawe wood grill. If it’s your first time visiting the Hula Grill, you have to try some of our most popular dishes: the Poke Tacos, Crab Macadamia Nut Wontons and the Two Fish Special. Remember to season as you cook in the kitchen. Use good sea and kosher salt and pepper, too many home cooks fall flat because they are afraid of seasoning and do not use the correct grain size of salt. It’s easy to over-season with table salt, harder to do with kosher salt. Correct seasoning makes a dish great, not just good.
Spend the money to buy the best ingredients. Good ingredients in equals good product out.
Fresh Jicama Slaw
1 large jicama peeled
1 red bell pepper
1 poblano chile pepper
1 tsp ginger powder
1/4 cup rice wine vinegar
2 Serrano (seeded and minced)
1/4 cup chopped cilantro
3 green onions, finely chopped
1 tsp coarse salt
Freshly ground coarse black pepper to taste
Cut jicama and carrots into matchstick slivers using a shredding disk on a food processor or a mandoline.
Julienne poblanos and red peppers; mince the serranos
Mix vinegar and ginger powder
Add matchstick-cut vegetables and remaining ingredients; toss to mix and coat
Just before serving, taste for seasoning. Add more salt, sugar, pepper or vinegar if desired.
* * *
Ma‘alaea General Store
I have to use fresh organic greens. They’re good for everyone and they can taste great when prepared correctly. We use Waipoli Farms lettuces, Kula strawberries, Ono Farms for papayas and produce, and buy local and organic whenever possible. The Pecan, Bleu Cheese, Blueberry and Cucumber Salad is the thing I love to make but you have to order our burgers. They are half-pound Black Angus Beef with no fillers, served on a bun that’s freshly-baked on site daily! My husband Ed and I developed our chili recipe specifically with the Ma‘alaea General Store in mind. It’s a hearty recipe that can be served as it is, or we like to serve it over a scoop of rice and then top it with shredded cheese. The chili is also is used for our chili cheese dog, which is very popular and is available every day at our deli.
When making a homemade tomato sauce (for spaghetti, lasagna, etc.), add a pinch of cinnamon. It adds a complexity of flavor. Just be sure to add it very sparingly, as too much will ruin the sauce.
Rancher’s Beef Chili
Cook 1/2 cup dried red kidney beans according to package directions.
Meanwhile, saute in large pot:
1 onion, chopped
1/4 jalapeno, diced
1/8 c. garlic, chopped
In a separate pan, brown 1 pound Black Angus ground beef. Drain grease. Add hamburger to large pot.
1 bell pepper, chopped
2 cans crushed tomatoes
small pinch cinnamon (not too much!)
1 tablespoon oregano
2 teaspoon cumin
2 teaspoons chili powder
1 cup filtered water
Salt to taste
4 oz pepperoni slices, quartered
Boil, then simmer, covered for 4 hours. Add the cooked kidney beans and heat through. Serve the next day–the flavors will be even better.
* * *
Teddy’s Bigger Burgers
My wife, Lisa, and I are originally from the West Texas town of El Paso, so we are pretty much a meat and potatoes family with a Southwestern twist. I’m a bit more adventurous than my wife so when I make something a bit more exotic, I try to keep it simple so she doesn’t go hungry. Our four-year-old son is having fun tasting and testing all kinds of foods. He doesn’t have to eat everything we make, but he does have to at least try it first before saying he doesn’t like it. When you’re at Teddy’s you have to order a burger! We use 100 percent ground chuck for our burgers, so whether you get something simple or complex, you’re going to get a great burger. If you want to try something different, we run a special Burger of the Month every month and always have lots of interesting flavor combinations. There is something for every palate and if you don’t feel like a burger, we also have grilled chicken, crispy chicken, veggie burgers, turkey burgers, fish and chips, mahi mahi, salads, etc. My personal favorite is our Green Chile Cheeseburger with tater tots.
Always start with a quality product. You can try and cover up a substandard product with a lot of fancy extras but if you start with quality, your dish will sing!
Green Chile Chicken Enchilada Casserole
This is something my mother-in-law Judy is “required” to make anytime she comes for a visit.
3 chicken breasts, cooked & shredded
2 cups roasted, peeled & chopped long green chile (preferably from Hatch, New Mexico)
1 can golden mushroom soup & 1 can cream of chicken soup
1 chopped onion
1 cup shredded cheddar and 1 cup pepperjack cheese
1/4 teaspoon salt, pepper & garlic powder
1/4 teaspoon chile powder
1 stick butter or margarine
1 pack corn tortillas
Combine chicken, soups, onion, green chile, salt, pepper and garlic powder in a saucepan and heat. Melt butter or margarine in another pan and put in tortillas to soften. Grease a 13” x 9” glass baking dish and layer bottom of dish with tortillas, soup mixture and cheese. Make 3 layers, ending with cheese.
Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake an additional 15-20 minutes until casserole begins to pull away from side of pan.
* * *
Manoli’s Pizza Company
My favorite pizza is the Personal Trainer’s Choice and all of our salads are a must, too. Our local fish is my favorite ingredient because it doesn’t get any fresher and you can’t beat the taste! I’m sharing my recipe for three cheese gnocchi. A lot of people out there make bad gnocchi, but this one uses Maui ingredients and it goes great with everything.
Mise en place: Everything in its place! Always be organized!
Three Cheese Gnocchi
1 lb ricotta cheese
1 lb goat cheese
2 cups parmigiano-reggiano
2 cups all-purpose flour
Salt and pepper to taste
Put ingredients on a flat surface
Fold ingredients with a rubber spatula (DO NOT OVER MIX!)
Adjust seasoning to taste
Roll dough into logs
Cut to desired lengths
Cook in salted boiling water
When it floats its done
Place in ice water to shock it (stop it from cooking more)
Sauté in olive oil and butter until golden brown
* * *
Charley’s Restaurant and Saloon
Charley’s takes the poke style and applies it to our juicy ribeye cut. Hawaiian Ranchers rib-eyes are cooked to the customers taste: we combine soy sauce, sesame oil, fish sauce, ginger and garlic. Toss it with some fresh tomato, onion, cilantro and green onion, then plate it on a bed of fresh cut coleslaw style cabbage and you have Charley’s Steak Bites. This dish is popular as a pupu, lunch or dinner item. Some people snack with their hands, although chopsticks are recommended.
Sanitation is always pinnacle. Time-saving comes down to the strength of your prep line, and unique preparation can set your dish apart from all the others.
Cook Hawaiian Ranchers rib-eyes to the taste
Combine soy sauce, sesame oil, fish sauce, ginger, and garlic.
Toss it with some fresh tomato, onion, cilantro and green onion
Plate it on a bed of fresh cut coleslaw style cabbage
* * *
Sheraton Maui Resort & Spa
In April we’re adding Mixed Seafood Grill to our menu. It features a selection of fresh seafood sourced here in the islands and has an Asian-inspired sauce made with butter, garlic, shoyu, ginger, cilantro, oyster sauce, and fresh squeezed lime. Our Braised Short Ribs of Beef is a signature dish at Black Rock Steak and Seafood. It’s made using local farm raised beef from Maui, sweet Maui Onions, and local vegetables and herbs. The fork-tender boneless beef short ribs are dressed in a rich port wine sauce, soy ginger glaze and garnished with a scallion tomato relish. The Braised Short Ribs of Beef is served with butter whipped mashed potatoes. For the ultimate gastronomical experience, finish the evening with our signature Roselani Maui Coconut Ice Cream “Checkerboard” Cake featuring haupia coconut ice cream and layers of chocolate cake wrapped in marzipan and glazed with chocolate ganache.
Always use locally sourced products when available. We really value that here at Sheraton Maui and work closely with the farmers to make sure we have what we need.
Braised Short Rib of Beef
2 lb Beef Short Ribs (Boneless)
1 cup onion, chopped
½ cup celery, chopped
½ cup carrot, chopped
4 garlic cloves, chopped
1 tsp. thyme (fresh), chopped
2 bay leaf (whole)
1 cup red wine
3 cups beef stock
1 ½ oz salad oil
Kosher salt to taste
Black pepper (coarse) to taste
To prepare, rinse off short ribs (lightly) with water, pat dry with paper towel.
Season with kosher salt & coarse black pepper.
Brown short ribs in olive oil on high heat in skillet or sauté pan until golden brown, place in roasting pan for braising.
Pour off grease from skillet after browning short ribs, reserving some oil for browning off mirepoix (onion, carrot and celery).
Brown off mirepoix, add garlic, thyme, and bay leaf.
Deglaze pan with red wine, add mixture to short ribs in medium size roasting pan.
Add beef stock to cover all beef short ribs.
Cover roasting pan with 3 pieces of aluminum foil.
Place in 275 degree oven for 150 minutes.
When finished, remove boneless short ribs from hotel pan, place in refrigerator for cooling.
Braising liquid, skim off fat, run liquid through fine mesh strainer. Reserve liquid for reheating short ribs or use for sauce.
For sauce, reduce braising liquid by 1/3.
Tomato Scallion Relish
2 tomatoes (medium size)
3 tsp. chopped scallions
1 tbsp olive oil
2 tsp Hawaiian salt
1 tsp white pepper
Mix all ingredients together.
To finish, slice short rib meat and place on plate, spoon tomato relish on ribs and drizzle reduced braising liquid around beef.
* * *
COREY A. WAITE
Order our Bulgogi taco. It’s made with shaved pork, marinated in ginger with kim chee sauce, jalapeno and asian pear aioli. I love to make it. My second favorite item is the Hamakua Mushrooms with Truffle Oil Pizza. A must in the Monkeypod Kitchen is cilantro, Hawaiian chili peppers and Hawaiian salt. Almost all our dishes have something sourced from Maui, whether it’s grown or caught.
You need a knife that fits in your hand good and must be sharp. This will save you so much time and effort.
Our kim chee at the restaurant is great. It’s just cabbage, salt, carrots, red bell peppers, rice wine vinegar, sambal, ginger, garlic, green onion, fish sauce and kim chee base.
* * *
Duke’s Beach House
At breakfast, our Beach Boy Burrito is a must have. It’s a flour tortilla filled with eggs, sausage, bacon, a cheddar blend, chipotle cream and avocado-tomato and chipotle salsa, served with rice or potatoes. For lunch, my favorite is the Steak Tacos, featuring dry rubbed Certified Angus Beef steak, flour tortillas, cilantro-lime cream and avocado-tomato salsa. In the dining room, you must try the Seafood Risotto.The Duke’s Beach House “Farm to Fork” initiative sources ingredients from over 20 local farms on Maui. The fresh, local ingredients provide the foundation for most of the menu options, creating the restaurant’s signature Pacific Rim cuisine with a focus on fresh sustainable seafood and premium steak. Whether it’s ordering Theo Farm’s local eggs or the fresh local fruit platter at breakfast or enjoying Maui grown vegetables and Surfing Goat Cheese at dinner, Duke’s Beach House’s “Farm to Fork” dining allows guests to experience a locally sourced meal and support local farmers and their families at the same time.
Use local eggs like the ones from Theo’s Farm in Launiupoko, Lahaina. We use them at breakfast in our Local Kine Eggs and all the Benedicts. Not only will you be supporting a local farm, but the quality is sublime.
Arugula and Farro Salad
Farro, which is a form of whole grain wheat, is toasted and cooked until tender, then chilled.
The farro is tossed with baby arugula, vine ripened tomatoes, feta from Surfing Goat Dairy in Kula, Nicoise olives, cucumbers and an assortment of fire roasted vegetables.
The dressing is a lemon-basil vinaigrette (balsamic vinegar, lemon juice, basil, extra virgin olive oil, kosher salt and ground black pepper).
* * *
E. CHEWY CERECERES
Haliimaile General Store
All of our dishes incorporate multiple items sourced locally. Be it Upcountry vegetables, Maui-caught seafood, Makawao tomatoes and even our garnishes are grown here. We make a big effort to support local producers and in this day and age it’s kind of a no-brainer if you want the freshest food product. And Maui food kind of rocks, too, in terms of flavor. Lemongrass is my must-have ingredient, with ginger a close second. These ingredients are more complex than most people think. I use them in both savory and sweet applications. They have a sharp spice to them yet can have gently citrus notes when toned down. They awaken your taste buds when used right. And they’re a cure-all tea when steeped in hot water.
Poha Berry Compote
Three quarters of the ingredients used are Maui produced. The recipe strikes a nice balance with the tart berries, the sweet orange and the savory shallots and ginger. Poha berries have a good amount of pectin, not unlike cranberries or plums, that give the compote a natural richness that pairs well with the crispy skinned duck breast that we serve it with at the restaurant.
1 qt minced Shallot
½ cup pureed ginger
2 oranges, zested and juiced
8 qt Poha berries
Sweat off the shallots, orange zest and ginger in vegetable oil until translucent, three to five minutes.
Add berries and sugar and simmer until liquid forms in pan.
Add sachet and simmer until reduced and thickened, about an hour.
* * *
Japengo, Hyatt Maui
It all starts with the basics: Hawaiian Sea Salt and freshly ground black pepper. These two spices are a must have in every kitchen. These ingredients have been the foundation of any recipe since French cooks first paired them together in the 17th century. The recipe for Vietnamese-style Kurobuta Pork that we’ve shared is one of the best and most-ordered items on the menu at Japengo. At the restaurant, it’s paired with a delicious sweet potato hash made from Molokai Purple Sweet Potatoes that compliments the pork perfectly.
Use the freshest ingredients possible–locally grown ingredients are even better. Plan your menu ahead of time to minimize stress. Give yourself an hour more than you think you will need for your mise en place. Finally, drink good wine while cooking–it makes it more pleasurable.
Vietnamese “Style” Kurobuta Pork
1 Kurobuta pork chop, frenched and trussed
4 oz. Vietnamese glaze
5 oz. Sweet potato hash
Pinch fried garlic
3 sprigs mint
3 sprigs Thai Basil
Glaze pork chop with Vietnamese glaze and grill both sides. Finish pork chop in the oven, basting with remaining liquid while cooking. Place sweet potato hash in oven to finish cooking. In a round bowl, place sweet potato hash in the middle of a plate, placing grilled pork chop on to the side of hash. Sprinkle chopped peanuts and fried garlic over the top, garnishing with mint and Thai basil.
* * *
DAVID PAUL JOHNSON
Chef David Paul Gourmet Catering and Private Chef Services
All of my seafood dishes with the exception of scallops are from Hawaii and Maui, Maui cattle and pork are used as much as possible as are local vegetables. My menu is in development, but my favorite item so far is Truffle Risotto with Butter Poached Lobster and Miso-Truffle Cream. I like to use smoked paprika–it just adds such a profound flavor to my cuisine when used sparingly. My sashimi recipe utilizes all the wonderful bounty from our waters in so many ways. I’m sharing this recipe because it just kills me to see people douse their fish with salty soy sauce and a heaping spoonful of wasabi paste. You cannot the taste the beauty of fresh island fish that way, which is why I don’t even offer it anymore. Let the fish do the work, everything else is a complement to it that way.
Never, ever put your nice kitchen knifes in the dishwasher! It dulls them beyond repair.
4 oz thinly slice fresh ono cut sashimi style
1/4 fresh avocado cut into thin slices
1/4 fresh mango cut into thin slices
1/2 oz white soy sauce
1 tb dark Tamari soy sauce
1/2 oz citrus juice (lemon, lime and grapefruit combined)
1 tb white balsamic vinegar
1 tb rice wine (Mirin)
1 oz olive oil blended with 1 clove of garlic, 1 Serrano chili (seeded), 2 sprigs of fresh cilantro
1 pinch of coarse salt (we used Pink Himalayan)
1 pinch of black sesame seeds (lightly toasted)
To assemble begin with layering the mango, avocado and ono, alternating colors into a single row on a sashimi dish or rectangular plate.
Combine oil with the garlic, chili and cilantro in a blender or chop very fine by hand or in a mortar.
Combine the soy sauces, citrus, white balsamic vinegar and mirin in a small bowl.
Spoon a substantial amount of soy mixture over the row of sashimi until it is almost swimming in liquid.
Spoon a single straight line of the oil mixture across the sashimi, sprinkle salt and garnish with black sesame seeds.
* * *
Ocean Pool Bar & Grill / The Westin Ka’anapali Ocean Resort Villas
Hawaiian salt brings out the flavor of the food and changes the texture of the food when we set it aside to cure. Salt can also be sprinkled on greens with a dash of oil for a crisp salad. Of course we use this Hawaiian seasoning on our Ocean’s Signature Fish Tacos, served daily during lunch and dinner, and the line-caught ahi poke served from 10:30am to 5:30pm. The recipe for kim chee kale complements grilled meat or fish and keeps well for a few days in refrigeration. It’s perfect for a weekend barbeque with family and friends, whether at home or at our beach parks. I usually make this flavorful dish over the weekend, in preparation of a barbeque meal. Most importantly, the kale, carrot and onions used in this dish can easily be made using locally-grown vegetables on Maui.
I like to wash rice in a colander before cooking. This provides the proper ratio of rice to water when cooking as all the wash water is drained first, resulting in perfectly cooked rice.
Kim Chee Kale
1 lb kale (chopped and washed)
1 tbsp sugar
1 tbsp Hawaiian salt
1 tbsp Ko Choo Jang paste
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp fish sauce
1 tbsp soy sauce
1 small carrot (shredded)
1 small Kula onion (minced)
1 oz salad oil (neutral flavor such as canola)
Heat oil in a sauté pan.
Add kale and wilt, then add ginger and garlic.
Mix quickly before removing from heat.
Add remaining ingredients and mix well.
Chill overnight in a refrigerator.
Serve with grilled meat or fish.
* * *
We bring our “chiles guajillos” to Hawaii directly from Mexico and it’s the main ingredient for our enchilada sauce, chicken adobo and many other dishes. I like cooking with fish so we are sharing our pan-fried fish filet topped with Salsa Borracha. Make this when Cinco de Mayo is around the corner and use local tomatoes, cilantro and onions and serve with a good local beer! We love this recipe and want all our guests on Maui to be able to take home the flavors of Maui Tacos.
When you do a marinade for fish that calls for oil and any citrus juice, put all the ingredients in a blender and blend them to a thick consistency. This way the marinade will better infuse the fish, giving it more flavor.
Drunken Fish With Salsa Borracha
4-6 oz fish filets
1 oz olive oil
Salt to taste
Pan fry the fillets and topped with 3 oz of the salsa Borracha.
2 oz olive oil
3 fresh pieces of garlic chopped very fine
1 Maui onion chopped 1/4”
Sautéed garlic and onion with low flame after 3 minutes add
3 medium tomatoes chopped 1/4”
1 fresh Serrano or Jalapeno pepper seeded and chopped very fine
1 teaspoons of ground chile guajillo or paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of crushed oregano
1/2 teaspoon of salt
12 oz of beer
Simmer for 3 minutes and add 12 oz of beer.
Cook for 4 minutes so the alcohol burns and we just have the flavors of the beer.
Transfer to a container and add 3/4 cup of chopped cilantro
Mix well and serve warm.
* * *
MICHAEL A. YOUNG
Bistro Molokini, Grand Wailea
We buy whole organic, sustainably and humanely raised kurobuta pigs from David and Lehua Fitch of Malama Farm in Haiku. We change preparations as we use the whole animal, so it’s always changing and evolving. We are making a concerted effort to use as much local as possible from a Kula beet and Surfing Goat Cheese salad to all our tomatoes to purchasing entire hogs. We have a honey bee colony on the roof of the hotel and a fantastic herb garden. For me the must-have ingredient in my kitchen is bacon. It can be used in so many ways, in so many things. I currently have two different types curing, as well as some pancetta aging and a prosciutto type in process. This recipe for Parfait of Dungeness Crab, Avocado and Tomato Concasse is a go-to for me when people ask what they should do for a party. It’s relatively quick and can be done ahead of time so when the time comes to serve you just unmold and go.
Organize all your ingredients before you begin cooking. The French term is mise en place and it makes or breaks your cooking, whether it’s in your home for your family or knocking out a banquet for a few hundred of your closest friends.
Parfait of Dungeness Crab, Avocado and Tomato Concasse
¾ Pound picked Dungeness crab
5 Roma tomatoes
2 garlic cloves
½ cup extra virgin olive oil
Mince shallots and garlic and simmer in oil over low heat for 20 minutes. Let mixture cool and set aside.
Slice tomatoes in half and scoop out seeds and membranes. Dice flesh, season with salt and pepper and dress with garlic and shallot confit. Let sit for 10 minutes and strain.
Dice avocado and toss with the juice of the lime, salt and pepper.
Mound greens on center of a plate. In a ring mold, form an even layer of the avocado mixture. Top with an even layer of tomatoes. Top with three ounces of seasoned Dungeness crab meat. Drizzle greens with remaining confit oil, remove mold and serve.
Drizzle plate with basil oil.
1 1/2 cups lightly packed fresh basil leaves
Handful of spinach leaves
1 cup vegetable oil
¼ cup kosher salt
Bring two quarts of water to a boil in a medium pot. Add the salt and when dissolved, blanch the greens for two minutes. Remove from the boiling water and shock in a bowl of ice water. Squeeze the water out of the greens and roughly chop with a knife. In a blender or food processor, combine basil leaves and vegetable oil. Whirl just until leaves are pureed and warm, roughly 5 minutes.
Line a fine wire strainer with a coffee filter and set over a small bowl. Pour oil mixture into strainer. After oil passes through, discard basil. Serve oil or cover airtight and store in the refrigerator up to 2 weeks.
* * *
Tropica Restaurant & Bar,
The Westin Maui Resort & Spa
As I enjoy making desserts, the White Chocolate Banana Bread Pudding is my favorite. There’s something magical about soaking Portuguese sweet bread in white chocolate anglaise overnight. Pacific Seafood Pho is a signature favorite at Tropica but I find Hawaiian Waters Catch of the Day a must-have, too. It’s made using the freshest variety of fish and inspiring local ingredients. I enjoy coming up with creative touches to make each catch of the day unique and I get to create a different one every day! The Roasted Beet Salad is a completely local dish. Chauncey from Kula Country Farms grows the beets for Tropica Restaurant. We use between 25 and 40 pounds a week! Arugula comes from Kula as well, and the cheese