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Opakapaka “Ikan Goreng” Pick-It Salad Ahi Tower


Recipe from Kona Brewing Company

Joe's Scramble


1 lb Ground beef
1/2 C Maui Onions, chopped
1/2 oz Butter
2 C Spinach, chopped
4 Eggs

Heat pan over medium high heat and add butter. Add onions and beef, then season with salt and pepper. Use a large fork or spatula to break up meat as it cooks. Continue to cook meat until medium well, about 6 minutes. Add spinach to mixture and cook for 1 minute. Add eggs to pan and continue to cook for 2 minutes. Serve immediately.

Kona Brewing Crab Cakes

1 lb Crab
1/4 C Maui onion, diced
1/4 C Red bell pepper, diced
1/2 C Hearts of palm, diced
1 C Panko
1/2 C May’
1/2 Tsp Kosher salt
1Tbsp Fresh lemon juice

1 C All purpose flour
2 C Panko
4 Eggs, beaten until smooth

Mix first 8 ingredients in a bowl. Form mixture into cakes approx 2 inches in diameter. Place flour, eggs and Panko into 3 separate bowls. To bread, place each cake one at a time first into the flour then the egg and finally the Panko. Heat a non-stick pan over medium heat. Cook the cakes for 3 minutes on each side or until hot all the way through. Serve with your favorite sauce.

Pick-It Salad

5 pieces romaine heart leaves
2 1/2 tablespoons crumbled gorgonzola cheese
2 1/2 tablespoons chopped caramelized walnuts

Place hearts of romaine on a plate and sprinkle gorgonzola and caramelized walnuts down the middle of each leaf. Top with your favorite oil and vinegar dressing. “Pick-it” up and eat it. Makes one serving.

Ahi Tower
3 ounces diced ahi (mixed with one teaspoon furikake and enough mayonnaise to moisten)
1/2 small avocado, diced
1/2 cup cooked sushi rice (see below)
Tobiko to garnish
Pickled ginger to garnish
Radish sprouts to garnish
A sprinkle of chili oil
wasabi mayonnaise (see below)
1 package teriyaki nori strips

Place a 3 x 3 inch round mold on a plate. Fill mold 2/3 full with sushi rice. Put diced avocado on the rice and top with the ahi mix. Remove the mold and garnish with any of the above garnishes. Enjoy with the teriyaki nori strips.

For sushi rice vinegar:
1 cup rice wine vinegar
1 cup sugar
1 tablespoon salt
1 tablespoon vegetable oil

Combine ingredients in a pan and dissolve over low heat.
This amount is for 3 quarts dry measured rice.

For wasabi mayonnaise:
2 cups mayonnaise
2 teaspoons wasabi paste
Juice of 2 lemons
Salt and pepper, to taste

Mix ingredients.