FREE SHIPPING on all orders over $25!

Tag Archives: Food Friday

  • FOOD FRIDAY: Chef Eric Leterc's Farmers Market Heart of Palm Salad

    Happy Friday, everyone! Today, we're sharing a fresh farmers' market recipe from Chef Eric Leterc of The Pacific Club. This refreshing salad is perfect for summer, when tomatoes, avocado and basil are abundant.

    Originally featured in The Hawaii Farmers Market Cookbook: Vol. 2 - The Chefs' Guide to Fresh Island Foods.

    Heart of Palm Salad by Eric Leterc. Photo by Adriana Torres Chong. Photo by Adriana Torres Chong.

    Heart of Palm Salad

    by Chef Eric Leterc, The Pacific Club

    • 2 cups heart of palm
    • 10 cherry tomatoes, cut in half
    • 10 grapefruit sections
    • 1 avocado, peeled, seeded and cubed
    • 10 whole fresh basil leaves
    • 4 tablespoons extra virgin olive oil
    • 6 tubular chives, sliced
    • Juice of a whole fresh lemon
    • Salt

    In a bowl, combine heart of palm, tomatoes, grapefruit, avocado and basil leaves, tossing gently. Drizzle with olive oil and toss again. Add lemon juice, chives and salt to taste and toss again. Transfer to serving plates.

    Serves 2

    Tips from Chef Eric

    • Heart of palm is the core of the peach palm, cultivated on Hawai‘i Island. It has a delicate flavor, so you want to keep the preparation simple and complementary to the product. This salad is refreshing and healthy; I hope you enjoy it!
    • There are two ways to cut heart of palm. The bottom, thicker part can be sliced thin and cut into crunchy matchsticks. For the top part, insert a knife lengthwise along the heart and remove the outer layer. Then simply slice the heart of palm into tender rounds.
    • There are two kinds of chives—flat ones, known as Chinese chives, and round or tubular chives. Chinese chives are used more like a vegetable, while round chives are incorporated into salads for their flavors or used as an herb garnish.

    For more delicious, fresh recipes from 18 of the Islands' top chefs, using ingredients straight from our local farmers markets, pick up a copy of The Hawaii Farmers Market Cookbook: Vol. at our online store. Royalties go to the Hawaii Farm Bureau Federation to protect, advocate and advances the social, economic and educational interest of our diverse agricultural community.

    The Hawaii Farmers Market Cookbook: Vol. 2
    by The Hawaii Farm Bureau Federation
    Edited by Joan Namkoong
    Softcover, spiral bound; 152 pp.

    button

    Save

    Save

  • FOOD FRIDAY: Chicken Curry Rice Salad

    This cool rice dish from The Hawai‘i Book of Rice is a great way to beat the heat when you don't want to turn on the oven on these hot summer days. (Use a rice cooker and buy a roasted chicken from the market for a completely no-heat version.)

    Chicken Curry Rice Salad

    by Kaui Philpotts

    Chicken Curry Rice Salad - The Hawaii Book of Rice Photo by Adriana Torres Chong for The Hawai‘i Book of Rice

    I grew up with mango chutney as a staple in our refrigerator. We kept it around for the delicious chicken and shrimp curries we made on many Sunday evenings. Island-style curry, creamy and mild, bears little resemblance to the Southeast Asian or Indian varieties. A version of this cold rice salad has been around for decades in Hawai‘i. It works well for buffets or lunch on a warm summer day.

    6 chicken breast halves, skin on and bone-in
    olive oil
    salt and pepper
    1½ c. mayonnaise
    ¼ c. mango chutney
    3 Tbsp. curry powder
    1 c. cooked rice, brown or white
    2 stalks celery, chopped
    ¼ c. chopped green onions
    ½ c. seedless green grapes, cut in half
    1 c. chopped macadamia nuts
    6 leaves butter lettuce

    Preheat the oven to 350°F. Place the chicken breasts on a baking sheet and brush with olive oil, salt and pepper.

    Roast for 35 to 40 minutes, or until done. Cool. Remove skin and bones. Chop chicken into large chunks. Combine the mayonnaise, mango chutney and curry powder in a food processor or blender. Add a little fruit juice or water if the dressing is too thick. In a bowl, combine the chunks of chicken with the dressing to moisten. Add the cooked rice, celery, green onions, grapes and more dressing to taste. Cover and refrigerate to blend the flavors. Before serving, mix in more dressing if the salad has become dry and add the chopped nuts.

    Serve at room temperature on top of a leaf of butter lettuce. Serves 6.

    Note: This salad can be made with leftover roast chicken, cut into cubes. It’s also a great vegetarian dish—just leave out the chicken. Substitute ¼ cup raisins if you don’t have grapes; cooked shrimp for chicken; and use any nut you choose. This is a flexible salad—you can also add chopped, marinated artichoke hearts and green olives.

  • FOOD FRIDAY: Chef Tylun Pang's Farmers Market Green Onion and Ginger Pasta

    Happy Friday, everyone! Today, we're sharing a fresh farmers' market recipe from Chef Tylun Pang of the Fairmont Kea Lani's Kō restaurant on Maui. This simple sauce evokes the flavor of Chinese cold ginger chicken and, paired with your favorite pasta noodle, makes for an easy weeknight dinner.

    Originally featured in The Hawaii Farmers Market Cookbook: Vol. 2 - The Chefs' Guide to Fresh Island Foods.

    Chef Tylun Pang - Green Ginger and Onion Pasta

    Green Onion and Ginger Pasta

    by Chef Tylun Pang, Kō at The Fairmont Kea Lani

    • 1 cup finely sliced green onion
    • ¼ cup finely minced ginger
    • 2 teaspoons Hawaiian salt
    • ¼ cup peanut oil
    • 1 pound De Cecco linguine
    • 2 tablespoons oyster sauce

    Mix the green onions, ginger and salt in a bowl; let stand at room temperature for 15 minutes. In a small saucepan heat peanut oil over high heat until it just begins to smoke. Remove the pan from the heat and cool for 10 minutes. Add the oil to the green onion mixture. Bring 6 quarts of water to a boil. Add salt to the water; add linguine. Cook linguine for 11 minutes, stirring occasionally. Drain pasta and transfer it to a serving platter. Toss pasta with the oyster sauce; add the green onion mixture and toss again. Serve hot.

    Serves 4

    Tips from Chef Tylun

    • I like De Cecco dried pasta made from durum wheat semolina. This pasta has good body when cooked right.
    • When it comes to buying oyster sauce, cheaper is not always better. Lee Kum Kee is a good brand, but be careful since they have different levels of quality under the same brand name. I like to use the one with the picture of the lady in the boat.

    For more delicious, fresh recipes from 18 of the Islands' top chefs, using ingredients straight from our local farmers markets, pick up a copy of The Hawaii Farmers Market Cookbook: Vol. at our online store. Royalties go to the Hawaii Farm Bureau Federation to protect, advocate and advances the social, economic and educational interest of our diverse agricultural community.

    The Hawaii Farmers Market Cookbook: Vol. 2
    by The Hawaii Farm Bureau Federation
    Edited by Joan Namkoong
    Softcover, spiral bound; 152 pp.

    button

  • FOOD FRIDAY: A Porky Pair from From Kau Kau to Cuisine

    From Kau Kau to Cuisine: An Island Cookbook, Then and NowFrom Kau Kau to Cuisine: An Island Cookbook, Then and Now by Arnold Hiura, featuring Derek Kurisu of KTA SuperStores and Jason Takemura of Pagoda Floating Restaurant and Hukilau Honolulu, is a unique culinary guide drawing out the connections between old, plantation-era favorites and new, innovative modern cuisine. While food historian Arnold provides a background to what, why and how we eat in Hawaii, Derek and Jason team up to present 30 pairs of recipes. Each pair matches a “Then” dish from Derek—a classic plantation or traditional local-style favorite—with a “Now” dish from Jason—a reinterpretation of Derek’s version or a new creation drawn from the same ingredients or cooking style.

    On this Food Friday, we present a pork-tastic pair: Classic Shoyu Pork from Derek and a modern spin on the manapua from Jason.

    From Kau Kau to Cuisine: Shoyu Pork and Pork Belly Bao Bun Sliders

    Shoyu Pork by George Yoshida and Derek Kurisu

    I remember my family receiving pork from the “buta kau kau man” who would come to neighborhood homes and pick up slop once or twice a week (see page 30). In return, he would periodically bring everybody a piece of pork as a way of saying thanks. That pork was so goodI really looked forward to it! To this day, I love local pork, which is leaner and more flavorful than Mainland pork. This is another recipe I learned from my buddy, George Yoshida. Here on the Big Island, a lot of our plantations grew sugar. But on the other islands, they grew a lot of pineapple. The flavor goes well with pork, so we often use it for cooking with ham or spare ribs. I like to use it for shoyu pork—with the shoyu, it makes a unique flavor and the juice helps tenderize the pork. -DK

    • 5 pounds pork belly (or boneless pork shoulder roast, cut in half)
    • 1 cup shoyu
    • 1 cup sugar
    • 1 cup pineapple juice
    • 5 slices fresh ginger

    In a deep pot, cover pork with water and boil for 1 hour. Discard water and rinse pork. Slice pork into 2-inch pieces and, in the same pot, combine with remaining ingredients. Bring to a boil and continue to simmer, about 45 minutes, until tender.

    Serves 8 to 10.

     

    Braised Pork Belly Bao Bun “Sliders” by Jason Takemura

    Growing up in Hawai‘i, everybody loves to eat manapua. They’re sort of like SPAM® musubi—the kind of grab-and-go food perfect for a snack or quick meal. Instead of serving plain manapua in the restaurant, we put this spin on the classic Island favorite. We started with some of the Asian ingredients and flavors that I learned at Chai’s and adapted them to our needs and tastes. The secret is our braised pork, which goes really well with the bao buns. Sliders are really popular these days—no need to cut them in half or anything, they’re all individual servings. -JT

    • 2 pounds pork belly, skin removed
    • Pork Marinade (recipe follows)
    • 4 tablespoons hoisin sauce
    • 2 teaspoons sriracha (or other hot sauce )
    • ½ cup Kim Chee, chopped (see recipe, page 154)
    • 1 cup thinly sliced won bok
    • ½ cup finely julienned Fuji apple
    • ½ cup julienned green onions (reserve bottoms and stems for marinade)
    • 12 fresh bao buns, steamed and warmed

    Pork Marinade

    • 1½ cups shoyu
    • 1 cup sugar
    • ½ cup water
    • 2 pieces star anise
    • 1 3-inch piece ginger
    • 4 stalks green onion, white part only
    • 5 cloves garlic, whole
    • Pinch crushed red chili flakes

    Cut pork belly into a 2-inch by 2-inch by 8-inch block. Combine marinade ingredients and marinate pork overnight (8 to 12 hours), turning the pork over every 4 hours.

    Preheat oven to 325˚F. Transfer pork and marinade into an oven-safe pan. Cover pan with foil. Place in the oven and braise for 3 hours. Remove from oven, remove foil and allow to cool, with the braising liquid, before refrigerating until ready to use. Remove cold pork from the liquid and slice crosswise ¼-inch thick. Reserve braising liquid.

    In a sauce pan, heat sliced pork belly in the reserved braising liquid. Mix hoisin and sriracha together and set aside. In a separate bowl, mix won bok, apples and chopped kim chee together. Spread 1 teaspoon of hoisin-sriracha sauce in each warm, softened bao bun. Place 2 to 3 slices of pork per bun, topped with the kim chee slaw. Garnish with green onions.

    Makes 12 sliders.

    For more delicious pairings like this one, pick up a copy of From Kau Kau to Cuisine at our online store or your local bookshop. Go grind!

    From Kau Kau to Cuisine: An Island Cookbook, Then and Now
    by Arnold Hiura, featuring Derek Kurisu and Jason Takemura
    Hardcover, 196 pages

    button

4 Item(s)