Aloha Friday Recipe: Hilo Mango-Lilikoi-Basil Barbecue Shrimp

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Makes 4 servings
1 pound shrimp(about 16 to 20)
2 large mangoes, each cut in 6 large chunks

Marinade:
cup mango purée
cup frozen lilikoi concentrate, thawed
1 tablespoon brown sugar
1 tablespoon minced fresh basil
1 tablespoon chopped fresh dill
1 teaspoon minced fresh ginger
teaspoon minced garlic

Peel and devein shrimp, leaving tails on. Combine marinade ingredients and marinate shrimp 1 hour. On each of 4 skewers, alternately thread shrimp and mango chunks. Grill or broil kebabs 7 minutes or until shrimp is cooked – turning once and basting occasionally with marinade.
Recipe courtesy SamChoy.com

Aloha Friday Recipe: Oriental Lamb Chops with Rotelli Pasta

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Serves 4 to 6

2 or 3 lamb chops per serving (8-18 chops total)

MARINADE:
1/2 cup shoyu
3/4 cup garlic, minced
1 Tbsp. fresh ginger, minced
2 cups brown sugar
1/2 tsp. chili flakes
1/2 cup basil, minced
1/2 cup Chinese parsley, minced
Salt to taste

Combine marinade ingredients, massage into meat for 5 to 10 minutes, then let marinate 4-6 hours in refrigerator. Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.)

Rotelli Pasta:

2 tbsp. butter
4 tbsp. olive oil
1 1/2 tbsp. garlic, minced
1 medium carrot, julienne
2 medium zucchini, julienne
2 cups shiitake mushrooms, julienne
1/2 cup Chinese parsley, coarsely chopped
12 oz. bag rotelli, cooked according to package direction, drained
6 cups heavy cream
salt and pepper, to taste
3/4 cup grated Parmesan cheese

In a large saucepan, heat butter and olive oil over medium-high heat, cook garlic for about 1 minute, without browning, then add vegetables and stir-fry 2 to 3 minutes. Add drained cooked pasta and stir-fry another minute. Add heavy cream, bring to a boil, then immediately reduce to a simmer. Adjust seasoning with salt and pepper. Just before serving, fold in 3/4 cup Parmesan cheese and let cook 1 minute.

Serve in large pasta bowls with 2 or 3 lamb chops on top, garnished with sprigs of fresh basil.

Recipe courtesy SamChoy.com

Aloha Friday Recipe: Brie and Macadamia Stuffed Mushrooms

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1 pound large mushrooms, cleaned
1 tablespoon freshly squeezed lemon juice
1 tablespoon butter
1 tablespoon sour cream
1/4 cup finely chopped macadamia nuts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon fines herbs
4 ounces Brie cheese

Pull stems out of mushrooms and place mushroom caps on a broiling pan. Finely chop stems and toss with lemon juice. In a sauté pan, melt butter over medium heat. Add chopped stems and sauté until liquid evaporates. Stir in sour cream and sauté until mixture appears almost dry. Transfer mushroom mixture to a bowl. Stir in macadamia nuts, salt, pepper and fines herbs. Let cool.

Trim the rind off the Brie and discard the rind. Finely dice the Brie and stir into the mushroom mixture.
Preheat the broiler. With a small spoon, fill the mushroom caps with the stuffing. Broil until bubbly and golden brown. SERVES 6

Recipe courtesy of Kauaimenu.com

Aloha Friday Recipe: Island Mango Talapia

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Ingredients

1 jalapeno chile, chopped,to taste (use what you like)
3 teaspoons minced garlic
2 large shallots, peeled
2 cups chopped peeled mangoes
1/3 cup cider vinegar or balsamic vinegar
1/4 cup fresh orange juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons olive oil
1/4 teaspoon salt
4 (6 ounce) tilapia fillets
vegetable oil cooking spray

Directions
Combine chile pepper, garlic and shallots in a food processor, and process until minced. Add the mango, vinegar, orange juice, thyme, salt and olive oil; process until smooth. Place the mango mixture and the fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag, reserving marinade. Pour reserved marinade into a small saucepan, and bring to a boil.
Reduce heat, and simmer 5 minutes. Remove from heat. Prepare the grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray. Cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango sauce.

Recipe courtesy Recipezaar

Aloha Friday Recipe: Sweet Sour Spare Ribs

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Ingredients
3 lbs. Spareribs cut in 1 1/2″ pieces
2 Tbs. cornstarch; 1 Tbs. brown sugar
1 Tbs. salt
2 Tbs. soy sauce
1 clove garlic, crushed
1 slice ginger root, crushed
1/2 cup salad oil
3/4 cup vinegar (very strong-perhaps try 1/2 cup vinegar & 1/4 cup soy sauce)
2 Tbs. brown sugar
1/2 cup water

Combine spareribs, cornstarch, brown sugar, salt and soy and let stand 15 minutes or more. Saute garlic and ginger in hot oil until brown. Add spareribs, cook until browned on all sides, then pour off excess oil. Add vinegar, remaining brown sugar and water. Cook over high heat until steaming, then turn to low heat and simmer 30 to 40 minutes or until ribs are tender.

Recipe courtesy of KonaCowboy.com.

Aloha Friday Recipe: Watermelon Salad

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Ingredients

Salad
6 cups mixed field greens
1/2 cup thinly-sliced red onion
1/2 cup carrot curls (or shreds)
1/4 cup diced, toasted macadamia nuts
1/2 cup crumbled gorgonzola cheese
seedless watermelon

Raspberry Vinaigrette
1/4 cup seedless raspberry jam
1/4 cup strawberry purée (fresh or frozen)
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
1-1/4 cups salad oil (canola or vegetable)
salt and pepper to taste

In a small bowl, whisk all ingredients. Set aside. Yield: 2 -1/4 cups.

Preparation

Salad Greens
Toss greens in large bowl with just enough raspberry vinaigrette to coat the greens.
(Store leftover vinaigrette in refrigerator.) Divide greens into liberal portions on 4 plates.
Garnish greens with gorgonzola cheese, toasted macadamia nuts, red onion & carrot curls.
Remove rind from watermelon, cut into wedges and arrange around greens.

Recipe courtesy The Beach House Restaurant.

Aloha Friday Recipe: Hoisin Sesame Dressing

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Servings: 1

Ingredients:
1/2 cup hoisin sauce
1/2 tsp. dry mustard
1 tsp. fresh garlic
1-1/2 tsp. sambal paste
2-1/4 tbsp. white vinegar
1 tbsp. fresh ginger root, minced
1/2 cup salad oil
1 tbsp. sesame oil

Instructions:
In a food processor put all ingredients except oils and blend for 2 minutes. Slowly add sesame oil and salad oils, blend for one minute.

Recipe courtesy Gaylords Kilohana.

Aloha Friday Recipe: Spicy Macadamia Noodles

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Ingredients:

3/4 cup chopped macadamia nuts, lightly toasted
1/4 cup lightly packed cilantro leaves
3 scallions, chopped
3 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
1/2 teaspoon sambal oelek
1/4 cup soy sauce
8 ounces spaghetti, cooked in boiling water until al dente then drained

Directions:
In the bowl of a food processor, combine macadamia nuts, cilantro, scallions, sugar, rice vinegar, sesame oil, garlic, ginger, and sambal oelek and process until smooth. With motor running, add soy sauce and process until thoroughly combined. Pour mixture into a large serving bowl. Add the hot spaghetti and toss well. Serve immediately. Serves 4-6

Recipe courtesy KauaiMenu.com

Aloha Friday Recipe: Lilikoi Party Sheet Cake

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Ingredients:
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 tsp baking powder
½ tsp cinnamon
1 cup lilikoi pulp (fresh or frozen concentrate)
½ cup lilikoi juice
red coloring to tint the cake pink

Preparation:
Preheat oven to 350 degrees. Cream butter and sugar together and add eggs one by one, beating well. Stir the baking powder into the flour. Mix the lilikoi pulp and juice. Add flour and liquids in alternate portions to the creamed mixture and stir until blended. Pour into a greased and floured 13 by 9 inch cake pan. Bake for 30 minutes or until top of cake spring back when lightly pressed with finger.  Frost with a butter cream frosting: Mix 1 cup softened butter, 2-½ cups powdered sugar, and just enough milk to make a creamy consistency.

Recipe courtesy of KauaiGoods.com

Aloha Friday Recipe: Seared Ahi with Wasabi Butter

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INGREDIENTS:

2 tablespoons white wine vinegar
10 fluid ounces dry white wine
1/4 cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
3/4 cup unsalted butter, cubed
salt and coarse black pepper to taste
1 tablespoon olive oil
1/2 teaspoon sesame oil
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

DIRECTIONS:

Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.

Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.

Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for no more than 2 minutes on each side. Be careful not to overcook, this fish should be served red/pink in the center. Serve with sauce.

Recipe courtesy FishMaui.com

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