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Chili Pepper Sauce Spicy Green Bean and Waimea Tomato Salad Kea Au Foster

BROADCAST DATE: 11/10/02


Chili Pepper Sauce
From the Kitchen of: Peter Merriman of Hula Grill at
Whalers Village, Kaanapali, Maui and Merriman's Restaurant, Waimea

    1/4 c. olive oil
    3/4 c. red wine vinegar
    1 tsp. cayenne
    1 tsp. garlic, chopped
    1/2 tsp. black peppercorns
    1 tsp. dry oregano
    2 pcs. bay leaves
    1 tsp. salt

    1 pc. serrano peppers
    2 Tbs. worcestershire sauce
    1. Put all ingredients in sauce pan.
    2. Heat to simmer.
    3. Simmer for 3 minutes
    4. Chill
    5. Serve at room temperature

Spicy Green Bean and Waimea Tomato Salad
From the Kitchen of: Peter Merriman of Hula Grill at Whalers Village, Kaanapali, Maui and Merriman's Restaurant, Waimea

    2 Tbs. peanut or olive oil
    1/2 lb. clean green beans
    1 tsp. ginger, chopped
    1 tsp. garlic, chopped
    2 Tbs. pickled daikon, chopped
    1/2 tsp. sambal
    1 Tbs. shoyu
    1 Tbs. rice wine vinegar
    1 tomato, sliced
    1 bunch cilantro
    toasted macadamia nuts

    1. Heat wok with peanut or olive oil. Add beans.
    2. Sauté on high heat for about 1 minute.
    3. Add ginger, garlic, pickled daikon and sambal. Sauté about 30 seconds.
    4. Add shoyu and rice wine vinegar.
    5. Toss with tomato and plate.
    6. Garnish with cilantro and macadamia nuts.

Kea Au Foster
From the Kitchen of: Peter Merriman of Hula Grill at Whalers Village, Kaanapali, Maui and Merriman's Restaurant, Waimea

    8 Tbs. butter
    2 c. brown sugar
    1 tsp. cinnamon
    6 bananas
    juice of 2 oranges
    juice of 1 lilikoi
    1/2 c. dark rum

    1. In sauté pan, heat butter, brown sugar and cinnamon until dissolved.
    2. Add bananas. Cook 2 minutes or until soft.
    3. Add orange juice, lilikoi juice and rum.
    4. Serve over ice cream or Hilo Crème's.