Aloha Friday Recipe: Drunken Kahlua Duck

Filed Under Local Recipes | Leave a Comment

4 cups kahlua
½ cup liquid smoke
5 cups water
½ cup salt
¼ cup sugar
2 stick cinnamon stick

Brining duck: Place all ingredients in large pot and mix till sugar and salt has dissolved. Place duck in brine and let sit for 1 to 2 days minimum. After 2 days place duck on roasting rack and roast at 350 degrees till duck is cooked medium to medium well

Chili mango chutney:
2 cups water
2 cups sugar
4 cups dice mango
4 pc. Hawaiian chili minced
2 tsp chopped Chinese parsley
2 tsp lime juice

Cooking chutney: start with making simple syrup (sugar and water) cook till starts to color then add in mangoes and Hawaiian chill. Cook till mangoes start to soften. Put on side and let cool down. When chutney is cooled down add chopped parsley and fresh lime juice to your taste.

Recipe courtesy of Sam Choy’s Kitchen recipes at SureSave.com

Aloha Friday Recipe: Grilled Shrimp with Molasses Guava Glaze

Filed Under Local Recipes | Leave a Comment

6 tablespoons mild-flavored (light) molasses
3 tablespoons guava or apricot jam
1 1/2 tablespoons butter, cut into 1/2-inch cubes
3 tablespoons plus 2 teaspoons finely grated lime peel
32 uncooked medium shrimp, peeled, deveined
Hawaiian sea salt
8 metal skewers or 8 wooden skewers soaked in water at least 1 hour

Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 shrimp onto each skewer. DO AHEAD: Glaze and shrimp can be made 8 hours ahead.

Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle shrimp with sea salt. Place 3 tablespoons glaze in bowl; set aside. Brush shrimp with some of remaining glaze. Grill shrimp until just opaque in center, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.

Recipe courtesy of LahainaShores.com

Aloha Friday Recipe: Spam Breakfast Sandwich

Filed Under Local Recipes | Leave a Comment

1 can of Spam
5 eggs (or 1 egg, 7 whites)
8 slices sweet bread
Maple syrup

Fry spam in skillet until each side has a good crust.  Beat eggs and add any desired spices (nutmeg, cinnamon, cloves, etc).  Dip bread slices in eggs to coat and cook on well oiled (or cooking spray) skillet.  Cut each piece of bread in half and put a piece of spam inside to make a sandwich.  Have a small bowl or ramekin with syrup ready for dipping.  A sweet and savory breakfast treat!

Aloha Friday Recipe: Strawberry Guava Stuffed French Toast

Filed Under Local Recipes | Leave a Comment

½ jar Strawberry Guava Jam
½ jar Goat Cheese Cream Cheese
2 slices Bread
½ bag Diamond Bakery cookies, crushed

French Toast batter:
3 eggs
1 cup milk
Cinnamon, to taste

In a mixing bowl, mix together eggs, milk and cinnamon. Set aside. Combine strawberry guava jam with the goat cheese cream cheese. Mix and spread on bread. Dredge in French toast batter followed by crushed Diamond Bakery cookies. Pan fry until golden brown.

Recipe courtesy Sam Choy’s Kitchen tv show

Aloha Friday Recipe: Pork Adobo

Filed Under Local Recipes | Leave a Comment

3 pounds fresh pork butt, medium cubed
1 Tb. ground black pepper
2 tsp. garlic salt
1 cup soy sauce
One half cup water (1/2 cup)
One half cup fresh minced garlic (1/2 cup)
One half cup vinegar (sugar cane or cider vinegar if available) (1/2 cup)
5 bay leaves

Preheat oven to 350 degrees. Using a half sheet pan or baking pan. Season pork with pepper and garlic salt and evenly spread out in a pan. Brown it in the oven for about 20 minutes. Transfer browned pork in a medium pot and add the soy sauce, water, garlic, vinegar, and bay leaves. Cover and simmer for about half and hour or until tender.   If there is a lot of liquid in the pan, uncover and simmer a little bit more to reduce the liquid. Best served very hot or even reheated the next day.

Recipe courtesy of Sam Choy’s Kitchen

Aloha Friday Recipe: Pork and Ginger Pot Stickers

Filed Under Local Recipes | Leave a Comment

2 cups Napa cabbage
1/2 Tbsp salt
1/2 lbs Ground pork
2 Tbsp Minced ginger
1 1/2 Tbsp Minced garlic
3 Tbsp Sesame oil
1 Egg
Chicken stock or chicken broth
Won ton wrappers

Dipping Sauce:
1/3 C Shoyu
1/3 C Rice wine vinegar
1/3 C Sliced scallions
Sesame oil for taste
1 Tbsp Sambal

Sprinkle salt and let stand for 30 minutes then squeeze out all water, the drier the cabbage the better. Mix all ingredients well except chicken stock and won ton wrappers. Place 1 tsp of filling in each wrapper and properly seal the dumplings. I use a fork to crimp the edges. In a pan with a lid add oil and when hot add your pot stickers. Brown on both side maybe 30 seconds to 1 minute on each side. Once the second side is nice and golden brown, add a ladle of chicken stock to the pan. It should be hot enough to where it steams up be careful it will spatter. Place your lid on the pan and let the pot stickers steam for 5 minutes checking in between to make sure more stock is needed. Do these in batches until all pot stickers are cooked.

Aloha Friday Recipe: Shrimp Mango Watercress Wrap

Filed Under Local Recipes | Leave a Comment

1 pound fresh Kahuku shrimp
Juice of half a lemon
2 teaspoons salt
1 large mango
1/4 cup chopped fresh basil
1/2 cup ginger salad dressing
1 bunch watercress, tough stems removed
6 flour tortillas (10-inch or larger)

Bring 2 quarts of water to a boil. Add lemon juice and salt. Poach shrimp, uncovered for 2 to 3 minutes, depending on size, until cooked through. Transfer shrimp to a bowl of ice water to stop cooking. Drain and pat dry. Remove heads, shells and tail. Coarsely chop shrimp and place in a bowl.  Peel mango and cut into 1/2-inch cubes. Mix mango with shrimp, basil and salad dressing.  Warm tortillas to soften. Divide watercress and shrimp mixture among tortillas. Roll up, tucking in sides to enclose filling. Cut wraps in half diagonally to serve. Serves 6.

Recipe courtesy of Hawaii Farm Bureau Federation

Aloha Friday Recipe: Passion Fruit Cous Cous

Filed Under Local Recipes | Leave a Comment

1 ¼ cups passion fruit juice
1 cup cup quick-cook couscous
1 T. Chinese sesame oil
1 large carrot, peeled and diced
1 stalk celery, diced
2 T. fresh ginger root, peeled and minced
2 T. currants
½ 1 cup macadamia nuts, toasted and chopped
Salt and freshly ground black pepper to taste

Heat the passion fruit juice in a medium saucepan over a medium flame. When the juice boils, add the couscous and
sesame oil. Cover the pan and remove from heat. Let the couscous sit for 5 minutes and then fluff it with a fork.  Add the rest of the ingredients, stirring to combine. The couscous can be served warm or at room temperature.  Serves 4.

Recipe courtesy of EdibleCommunities.com

Aloha Friday Recipe: Coconut Banana Truffles

Filed Under Local Recipes | Leave a Comment

4 large bananas, ripe, peeled, cut into 1-inch chunks
8 ounces sour cream
3 cups shredded coconut, sweetened or unsweetened

Place sour cream and coconut in separate medium bowls. Dip each banana chunk into the sour cream, then coat generously with coconut on all sides.  Gently press coconut into the banana chunks so each forms a ball.  Chill in refrigerator for 1 hour.  Can be made 2 days in advance and stored in a covered dish in the refrigerator.

If you don’t want to grate coconut meat, use store-bought coconut instead. I buy a good-quality coconut from our local health food store. Roll the bananas in either sweetened or unsweetened shredded coconut; both work well. If you want to dip the bananas in melted chocolate, skip dipping the bananas in sour cream and then roll them in the shredded coconut.

Recipe courtesy of Edible Hawaiian Islands

Aloha Friday Recipe: Banana Peanut Butter Cream Tart

Filed Under Local Recipes | Leave a Comment

Local girl Lenore Klass got a special award in this year’s Pillsbury Bake Off for this recipe!

1 Pillsbury® refrigerated pie crust, softened as directed on box
6 tablespoons LAND O LAKES® Butter, softened
1 package (3 oz) cream cheese, softened
1/3 cup Jif® Creamy Peanut Butter
1/2 teaspoon vanilla
2 cups powdered sugar
1 1/2 cups 1/4-inch slices firm ripe bananas (about 2 medium)
1 cup whipping cream
1/4 cup Fisher® Party Peanuts, finely chopped

Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes. In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

Recipe courtesy Pillsbury.com

« go back — keep looking »