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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 2003
Hawaii's Gold Beet Salad
From the Kitchen of:
Chef Glenn Chu of Indigo Restaurant
12 Nalo Farm's baby beets
3 Tbs. Hawaii's Gold Macadamia Nut Oil
3 Tbs. Italian parsley leaves, chopped
3 Tbs. sweet onion, diced
3 Tbs. feta cheese, diced
1 1/2 Tbs. Myer lemon juice
kosher salt
fresh black pepper, freshly ground
Place beets into a pot and cover with cold water then bring to a boil, simmer for 25 minutes. Check doneness by inserting a skewer into beet, there should be a little resistance. When the beets are done, cool under running water, then peel. Cut beets into quarters and add remaining ingredients. Season to taste with salt and pepper. May be made 4 hours before serving.
Hawaii's Gold Roasted Rosemary Chicken
From the Kitchen of:
Chef Glenn Chu of Indigo Restaurant
1 whole chicken, rinsed and dried
8 new potatoes
2 carrots, peeled
6 large rosemary sprigs
3 Tbs. Hawaii's Gold Macadamia Nut Oil
4 tsp. kosher salt
2 tsp. freshly ground black pepper
3 Tbs. water
Preheat oven to 425 degrees. Square potatoes by cutting into a cube. Square cut carrots into 1 1/2 inch cubes. Take a sprig of rosemary and strip needles from halfway up. Roughly chop the loose needles. In a roasting pan, place carrots into the center and potatoes on the outside then lightly drizzle with Hawaii's Gold Macadamia Nut Oil. Sprinkle with a quarter of the chopped rosemary, salt and pepper. Season chicken cavity with salt and pepper, place all the sprigs of rosemary into the cavity. Tie chicken legs together, fold wing tips back and place onto carrots. Place remaining Hawaii's Gold Macadamia Nut Oil over bird, sprinkle with rosemary, liberally salt and pepper, and add water. Place pan into oven for 3 minutes then turn heat down to 325 degrees and cook for 1 hour. Remove from oven and cool for 5 minutes before slicing.
Cates Ocean Raised Moi Gravlax
Splashed with Hawaii's Gold
From the Kitchen of:
Chef Glenn Chu of Indigo Restaurant
1 whole Cates Ocean Raised Moi, filleted and skinned
1 c. kosher salt
1 c. sugar
1 tsp. freshly ground black pepper
1 Myer lemon, zested
12 finely sliced Ewa sweet onion
1 Tbs. capers
1 Tbs. Hawaii's Gold Macadamia Nut Oil
12 2-inch toast points
In a bowl, mix the kosher salt and sugar together then place a 1/4 inch thick layer of the mixture onto a plate. Sprinkle the moi with pepper and lemon zest then place on the salt mixture, cover with remaining salt, plastic wrap and refrigerate for 24 hours. Rinse all the salt off fish, pat dry and with a sharp flexible knife, cut thin horizontal layers off fish. Place sliced fish onto toast points, lightly splash with oil, and garnish with capers, onions and lemon zest. Serve immediately.
Garlic Isle Eggplant Salad
From the Kitchen of:
Chef Glenn Chu of Indigo Restaurant
2 long eggplant, sliced lengthwise
3 Tbs. Garlic Isle Macadamia Nut Oil
1 tsp. aged balsamic vinegar
1 tsp. cilantro, chopped
kosher salt, to taste
freshly ground black pepper, to taste
Preheat oven to 375 degrees. Rub eggplant flesh with 2 Tbs. of Garlic Isle Macadamia Nut Oil and sprinkle with salt and pepper. Place on a baking sheet and into the oven for 7 minutes. Remove from oven then let cool, then cut into 2 inch sections. In a bowl, season with 1 Tbs. of Garlic Isles Macadamia Nut Oil, balsamic vinegar, cilantro and add salt and pepper to taste. May be made 4 hours before serving.
Kauai Spice Hauula Tomato and Mozzarella Salad
From the Kitchen of:
Chef Glenn Chu of Indigo Restaurant
2 Hauula vine ripened tomatoes, cored and sliced 1/2" thick
1/2 Ewa sweet onion, peeled, sliced 1/8" thick
1/2 fresh mozzarella cheese, sliced 1/4" thick
12 Thai basil leaves
2 Tbs. Kauai Spice Macadamia Nut Oil
kosher salt and pepper, to taste
Place alternating slices of tomato, onion, cheese and basil leaves in an overlapping pattern on a platter. Drizzle with Kauai Spice Macadamia Nut Oil and sprinkle with salt and pepper to taste. Serve immediately.
Pele's Fire Haricot Verte Salad
From the Kitchen of:
Chef Glenn Chu of Indigo Restaurant
1 1/2 c. haricot verte or green beans, stemmed
1 shallot, peeled and thinly sliced
1/2 tsp. Dijon mustard
2 tsp. Pele's Fire Macadamia Nut Oil
1 tsp. Myer lemon juice
1/4 c. Italian parsley, stemmed, chopped
1/2 tsp. kosher salt, to taste
freshly ground black pepper, to taste
Heat 1 qt. of water and 1 Tbs. of salt in a pot and bring to a boil. Cook the green beans for 2 minutes, then drain and plunge into iced water. Let cool for a minute. Drain and place in a bowl. Add remaining ingredients and adjust salt and pepper to taste. Serve immediately.
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