Buy HAWAII. For HAWAII. - Made in Hawaii Festival

Transcription

Buy HAWAII. For HAWAII.
2015
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 SYLVIA THOMPSON
Greens & Vines
Dragonfruit & Mango Cheesecake
FILLING
1/2 Cup Large Red Dragonfruit
1/4 Cup Ripe Mangos (Pirie or Haydens are my favorites)
3/4 Cup Maple Syrup Powder (taste the blended fruit before using)
1 Cup Extra-Virgin Coconut Oil (Divide between dragonfruit and mango filling)
1) Remove the Dragonfruit from the skin, rough chop and lay on a
dehydrator tray with just the mesh sheet.
2 Remove the Mango from the seed and skin by slicing a large piece each
from both sides of the mango. 3) Using a pairing knife, slice the mango into strips up to the skin while
holding one of the large pieces. Repeat with the other large piece. Slice
the rest of the Mango from the sides of the seed.
4) Using a tablespoon (not a measuring one), scoop the fruit out of the skin
and spread the slices onto a dehydrator tray with a mesh and a Teflex
(non-stick) sheet.
5) Dehydrate for about an hour or while you’re making the crust.
CRUST
1 1/4 Cup Macadamia Nuts • 1 1/4 Cup Organic Medjool (or other type) Dates,
pitted
MAKING THE CRUST
1) In a food processor equipped with an S-blade, add the Mac Nuts first, then
the Dates. 2) Cover and turn the processor on, letting it run until the nuts and dates are
about 1/4 inch pieces.
3) Remove the lid, and pinch about a tablespoon of the mixture. Does it stick
enough or does it look like there aren’t enough dates to hold the mixture
without crumbling?
4) Add a few more dates as needed, cover and PULSE to chop the dates
without causing the rest of the ingredients to get too small.
5) Remove the cover and spread the crust ingredients evenly at the bottom
of a 9 x 9 inch tart pan with your fingers.
6) Using the flat top edge of a large rubber spatula, press the crust
ingredients into the ruffled edges of the tart pan, then press the rest of the
crust flat, with the spatula.
FINISHING THE “CHEESECAKE”
1) Remove the Mangos (keeping a few in the dehydrator to use as a garnish)
and place into a large high speed blender jar.
2 Local Mangos during summertime are sweet, so blend the fruit first and
taste its sweetness. You may not need to use any Maple Syrup Powder
because by dehydrating the fruit it concentrates the sugars. Add to taste.
3) Add 1/2 Cup of Extra-virgin coconut oil and blend till smooth.
4) Pour the Mango batter onto the crust, and spread using a small metal off-set
spatula.
5) Place the tart pan into the Freezer while you work on the Dragon
fruit. Repeat the blending and tasting methods used on Mangos with the
dehydrated Dragonfruits
6) The Dragonfruit is often not as sweet as necessary to achieve a dessert scale
of sweetness, but go ahead and blend the fruit, taste, then add the Maple
Syrup Powder blend again, then add the 1/2 Cup of coconut oil, and blend
into a smooth consistency.
7) Test the consistency of the Mango with a slight tap of your finger. Does
the batter stick or seem set? If needed wait for another 20 minutes before
adding the next layer. 8) Add the next Dragonfruit Layer spreading it smoothly across the entire pan
and put it in the freezer. NOTE: The Coconut Oil hardens the cheesecake so do not put the ingredients into the fridge or freezer before
use until the filling is made and spread (i.e., if you’re taking mangos out of the fridge before making your
cheesecake, let it sit for an hour so when you blend the coconut oil into the batter, it won’t get lumpy or have
that separated oily look).
EXECUTIVE CHEF JAMES APTAKIN
Hilton Waikiki Beach, Home of MAC 24/7 Bar & Restaurant
Chef James Aptakin, award winning Executive Chef at the Hilton Waikiki Beach
(home of MAC 24/7 Restaurant + Bar), will be mixing it up this year! Last year
Chef James shared a local recipe. Creative and fun will be the theme as Chef
James and his team will visit each booth and taste each of the Made in Hawaii
Vendors artisanal products. Then, as a take-off on the “Iron Chef” they will get
inspired and cook with passion to create a new dish exclusive to the event.
After the Hilton Waikiki’s demonstration today, you will be inspired to recreate
what he has made … or produce your own creations … all with products
from our Made in Hawaii vendors featured at the cooking demonstration.
Quinoa Salad
Serves 4
Ingredients
2 cups red quinoa
1 oz. diced carrots
1 oz. diced celery
1 oz. diced zucchini
1 oz. diced red onion
1 oz. cooked garbanzo beans
1 oz. cooked black beans
6 fresh basil leaves, julienned
2 oz. red wine vinegar
2 oz. fresh corn
3 oz. extra virgin olive oil
Zest of 1 lemon
Instructions
Cook quinoa to box instructions. Mix all ingredients in bowl. Salt and pepper
to taste.
2015 Made in Hawaii Festival • 1
EXECUTIVE CHEF JONATHAN BOTELLO
Crackin’ Kitchen
Black Sauce Base
Crackin’ Kitchen Black Sauce
1 TBL oyster sauce
1/4 c mirin
1/4 c sugar
Sauce Base
5oz garlic
2.5 oz ginger
2.5 oz Ewa onion
1lb butter
Soften butter to allow for easy mixing
Peel ginger garlic and onion, then
dice in 1/4” pieces
Mix butter and vegetables together
in a medium pot on low heat to
avoid cooking the vegetables.
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Bring mirin to a boil and add oyster
sauce and sugar
Add to sauce base
Black pepper powder
1/2 c black pepper
1/4 c black sesame seeds (ground)
1/4 c chicken powder
1/4 c cocoa powder
Add to sauce base mixture and keep
warm
EXECUTIVE CHEF LYNDSEY SIMONE
Roy’s Hawaii Kai
Ricotta Cavatelli with
Housemade Shinsato Farm Pancetta, English Peas,
Nalo Farms Mint, and Lemon
Special Equipment: Cavatelli maker, they are very easy to find online, or even
in specialty cooking shops. Follow instructions included for set up.
For the Dough:
1/2 pound Ricotta
1.5 Cup “00” Flour
1 eggs
Pinch of salt
Stir together eggs and ricotta till combined. In a large mixing bowl, add 1 C
of the “00” flour, reserving the remaining 1/2C for dusting. Make a well in the
center of the flour and add the egg and ricotta mixture. Using your hands,
gradually mix the flour into the wet ingredients until you can form the dough
into a ball. Knead the dough thoroughly; you want to make sure the flour is
evenly distributed, and that the dough is an even texture. Form the dough
into a ball, wrap tightly with plastic wrap, and let rest for at least 30 minutes.
This dough can be made ahead of time, but no more than 2 days in advance.
To Make the Pasta:
Cut your ball of dough into four pieces. As you work, leave extra dough
underneath a bowl so that it doesn’t dry out. Roll one piece into a sheet
approximately 1/4” thick. Cut your dough into approximately 1” strips, they
should not be much wider than the grooves on your cavatelli maker. Make
sure there is a light dusting of flour on the dough (not too much, just barely
enough to prevent potential sticking. The consistency of the dough is fairly
firm and sticking should be a minimal issue). Feed the strip of dough into the
rollers, and turn the handle at a steady pace, and you will see your cavatelli
popping out right before your eyes! Spread on a parchment lined sheet tray,
and dust lightly with flour. Continue until you’ve used all of your dough. The
cavatelli can be cooked immediately or frozen.
To Assemble:
1/2 Pound English Peas, blanched and shocked
1/4 Pound Pancetta, cut into small 1/4” lardons
A few sprigs of mint, leaves stripped and roughly chopped
1/2 Cup Ricotta
Zest and juice of 1/2 lemon
1 tsp extra virgin olive oil
Salt to taste
In a pot bring 4 qts. of water to a rolling boil.
In a saucepan, heat olive oil over medium heat. Add pancetta and cook until
golden brown. While pancetta is cooking, drop your cavatelli into the boiling
water and let cook approximately 2-3 minutes or until al dente. Add cavatelli,
along with some of the cooking liquid to pancetta. Add ricotta, lemon zest
and juice, and mint. If necessary, add a little more of the cooking water; the
ricotta and the water create the sauce. Season to taste with Hawaiian salt.
Garnish with mint sprigs. Enjoy!
EXECUTIVE CHEF JASON TAKEMURA
Pagoda Floating Restaurant
Shiso Wrapped Shrimp
& Kahuku Corn Dumpling
Yield 50 pc
1 pound
1 pound
1 ½ pieces
2 tsp 4 tsp ½c
50 Kaua’i Shrimp,
Peeled and deveined
fresh white fish
(Mahi, ono, Shutome)
Kahuku corn
ginger juice
Yamasa Shoyu
Potato Starch
pieces Shiso
Chop the shrimp. Puree the fish in food processor. Combine all ingredients in a
bowl. Wrap mix in Shiso and fry at 350 degrees.
EXECUTIVE CHEF RUSSELL SIU Kakaako Kitchen
& 3660 On The Rise
Okara Crusted Ahi
& Tofu Cake
Yuzu Kosho Aioli
& ‘Nalo Greens
& Soy Sesame Dressing
Service for 4
Ahi & Tofu Cake
8 ounces
1 block
2 Tbsp
½ tsp
½ tsp
2 Tbsp
Dash
4 Tbsp
Ahi, finely chopped
Aloha Tofu brand Firm Tofu – pressed/drained
Mayonnaise
Kaka’ako Kitchen Nori-Lemon Salt
Ginger – finely grated
Green Onions – finely chopped
Kaka’ako Kitchen Chili Salt
Oil
Okara ‘Breading’
1 Cup
Aloha Tofu brand Okara,
dried in oven at 250 degrees for ½ hour
Yuzu Kosho Aioli
1 Cup
1 tsp
1 tsp
½ tsp
Mayonnaise
Yuzu Kosho
Lemon Juice, freshly squeezed
Kaka’ako Kitchen Nori-Lemon Salt
Whip above ingredients smooth, add more seasoning if needed
Method:
Mix all ingredients for the ahi tofu cake except oil, season with salt and pepper.
Form 8 equal size patties. Roll into okara ‘breading’ and press to adhere. Fry in
pan over medium heat with oil, cook till golden brown, flip patties and repeat.
Remove from pan and top with Yuzu Kosho Aioli. Serve with ‘Nalo Farms brand
Mesclun Greens and your favorite dressing. Enjoy!
EXECUTIVE CHEF YUTA ANZAI
Miyako Restaurant at The New Otani Kaimana Beach Hotel
Roasted Onaga - Japanese Style Ceviche
Total Servings: 1serving
Preparations
Ingredients
4oz Onaga
1/6 of a whole Onion
1/6 of a whole Red Onion
1 whole Myoga
1/8 of a whole Celery
White radish sprouts - to taste
3 Grape tomatoes
3 Beefsteak plant leaf
Fresh coriander - to taste
1/8 of a whole head of Lettuce
Olive oil - to taste
White wine - to taste
Sauce Ingredients
4 oz Lemon juice
4 oz Yuzu juice
4 oz Light soy sauce
.35 oz Garlic
.2 oz Ginger
.1 oz Japanese
red pepper paste
.04 oz Yuzu pepper
Salt and Pepper
- to taste
White wine - to taste
Bar mix well. Strain.
Cut open the whole Onaga and slice in to pieces.
Shake the salt, and wipe off the excess water
Onion, Red Onion: Slice • Myoga: Vertical to the split and slice
Celery: Remove the strings of the stalk and cut in half
White Radish Sprouts: Remove Root and cut in half • Grape Tomato: Cut in half
Beefsteak plant leaf : Cut Into fine strips • Fresh coriander: Remove stems
Lettuce: Cut lettuce into fine strips.
Sauce
Mix all sauce ingredients together and add pinch of salt and pepper
Garnish
Mix the Onion, Red onion, Myoga, Celery and Beefsteak plant leaf into a bowl
Finishing
Shake the salt and pepper to fish , put the flour on the fish skin. Pour olive oil
in a flying pan , and sauté fish in medium heat. Sauté until 70% - 80% cooked
Turn the fish over, add white wine from side of flying pan
Dishing
Put lettuce on a plate first, then ONAGA on lettuce. Garnish with mixed sliced
veggies. Put sauce on fish. Decorate with coriander and grape tomatoes
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CHEF JANICE TANGA
For J’s Hawaii
Local Kalua Pork Sliders
with Macadamia Nut Basil Pesto Cole Slaw
(Hawaiian Shredded Pork)
5 to 5 1/2 lb. local pork butt
1 1/2 Tbsp “For J’s” Sea Salt (any flavor)
3-4 cloves garlic (finely chopped)
6 Tbsp “For J’s” Kiawe Liquid Smoke
2 Tbsp Whisky
1/2 c water
7 ti leaves (optional)
1 head cabbage shredded
1/3 Cup “For J’s” Macadamia Nut Basil Pesto Salad Dressing
Sliced taro rolls
Crock-Pot

Instructions for Pork:
Line crock-pot with ti leaves (optional)
Pour in 1/2 cup water.
Rub “For J’s” Sea Salt and fresh garlic over entire pork butt and place into pot.
Pour liquid smoke and whisky over pork and cover with more ti leaves.
Cook in crock-pot for 8-10 hours.
When done, transfer pork to another pot or platter.
Shred pork and mix in just enough broth from crock-pot to moisten meat.
Add more salt if needed.
Instructions Cole Slaw:
Toss cabbage and salad dressing.
ssemble: Place pork on bottom section of taro roll and top sliders with
A
desired amount of cole slawand cover with bun.
PASTRY CHEF NANAKO The Moana Surfrider,
A Westin Resort and Spa
Mango Scones
& Mango Fruit Curd
Yield: 10 scones and 2 cups of curd
Mango Scones
8 oz
all purpose flour
0.37 oz
baking powder
0.06 oz salt
1.5 oz sugar
2 oz dried Mango
1/4 orange zest
0.12 oz
vanilla extract
2 oz butter
2 oz
sour cream
1/2eggs
1.5 oz milk
1 oz mango puree
Mix dry ingredients and zest. Dice cut the butter and mix with dry paddle
until crumble look. Add the vanilla, sour cream, eggs, milk , mango puree and
paddle until smooth . Roll out and cut. Brush on top with egg yolk and milk
mixture. ( yolk : milk = 3 : 1 ) pinch of salt.
Bake at 350 F 15 minutes
Mango Curd
4.4 oz 5.3 oz .45 oz
3 oz
3 oz
.07 oz .7 oz whole eggs
sugar
passion fruit puree
mango puree
unsalted butter
gelatin powder
water
Double boil the egg, sugar, puree until firm. Add the gelatin and butter bar
mix well. Strain. Serve with Scones.
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