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PAN SEARED OSTRICH | HAMAKUA GOAT CHEESE & SMOKE CHILI HASH

PAN SEARED OSTRICH
  • 6 oz Ostrich Tender To Taste
  •  Hawaiian salt & Pepper
  • 1 oz Macadamia Nut Oil (For Saute)
  1. Heat pan on medium high heat.
  2. Add oil to pan and heat for a few seconds.
  3. Sear for 30 seconds on each side.
  4. Finish in preheated oven for 8-10 minutes or until medium rare (pink inside).
  5. Let ostrich tender rest for a few seconds prior to slicing.


 
HAMAKUA GOAT CHEESE & SMOKE CHILI HASH
  • 1/2 lb Yukon Gold Potatoes
  • 1 Tbs Butter
  • 1 oz Hamakua Goat Cheese
  • 1/4 cup Heavy Cream or Half & Half
  • 1/2 tsp Roasted Chipolte Pepper Coulis
  • To Taste Salt & Pepper
  1. Place potato in a pot and fill with water until potato is fully submerged in water.
  2. Boil potato on medium heat until potato is cooked. Strain water and place in bowl.
  3. Mix in rest of the ingredients.
  4. Set aside.
BOURBON & KAHUKU CREAMED CORN
  • 1 Yellow Pepper (roasted, peeled & diced)
  • 2 Whole Kahuku Corn (roasted)
  • 1/2 Red Onion (diced) 1 Tbs Fresh Basil (chopped)
  • 1/2 cup Garlic (chopped)
  • 1/2 cup Chicken Stock
  •  3/4 cup Heavy Cream or Half & Half
  •  3 Tbs Corn Syrup
  •  2 Tbs Butter
  • 1 Tbs Olive Oil
  •  To Taste Salt & Pepper
BOURBON & KAHUKU CREAMED CORN Directions
  1. Heat pan on medium high heat and add oil.
  2. Cut kernels off of corn.
  3. Add onion to the pan and saute until translucent, then add the corn, garlic and roasted peppers. Cook for two minutes.
  4. Add the bourbon and saute until alcohol is burned off or flame has disappeared.
  5. Add the remaining ingredients and let simmer.
  6. Reduce by half. Serve and Enjoy!