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Adam's Peak Salad

FOR THE DRESSING:

1 whole egg 2 oz rice wine vinegar
2 oz lime juice 1 Tbs Dijon mustard
1 Tbs Sambol olek 1 Tbs ginger, minced
2 tsp ceylon curry powder 1/2 cup olive oil
sugar to taste 1/4 cup thick Hawaiian coconut milk
salt & pepper to taste

FOR THE SALAD:

1 lb Kealakekua mixed greens
10 pappadums, fried
2 mangoes, peeled & thinly sliced
8 oz Hamakua or Puna goat cheese
2 Maui onions sliced very thin
3 oz macadamia nuts, finely minced
5 vine ripened Waimea tomatoes, blanched, skinned, then sliced 1 bunch cilantro, stemmed
2 med. carrots, for garnish

In a blender combine first seven items, add oil slowly to emulsify. Finish with coconut milk, sugar, salt & pepper to taste.

In bowl combine greens and 2/3 of the dressing.

To serve using a fried pappadum, build a peak in the center of the plate starting with a layer of tomato and continuing with other ingredients. Garnish with carrot curls and macnut crusted goat cheese.

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Spicy Mango Chutney

3 mango, medium dice
1 Tbs ginger, grated
1 Maui onion, small dice
1/4 cup brown sugar
2 Tbs cilantro, chopped fine
2 Tbs rice wine vinegar
2 Hawaiian chili pepper
1 tsp garlic, minced
1 sweet red pepper, small dice
2 Tbs olive oil
1 bunch green onion, chopped

In a sauce pot heat olive oil. Add onion and sweat until tender. Add garlic, ginger, red pepper and chili pepper. Cook for 3 - 5 minutes. Add vinegar and sugar and reduce. Add mango and cook for 30 minutes. Remove from heat and stir in the cilantro and green onions. Let cool.

To assemble:
On the toasted baquette place 1 Tbs of the goat cheese mixture. Top with 2 slices of pipikaula. Place 1 tsp of chutney over the beef. Garnish with a sprig of cilantro. Enjoy!     

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Ryan's Ono Pipikaula

Serve with Goat Cheese Crostini & Spicy Mango Chutney

Pipikaula:
2 lbs beef Round Steak

Clean beef of silver skin. Cut into strips 2" by 6"

Marinade:
1 cup shoyu
2 garlic cloves
1/4 cup brown sugar
1 Tbs liquid smoke
1/2 cup water
1 tsp Hawaiian salt
1 oz ginger root

Combine all ingredients. Place meat in marinade. Marinate refrigerated for 36 hours.

Smoking the Meat:
Soak kiawe wood. Place meat in smoker at 250 degrees and smoke for about 3-4 hours or until cooked through yet still tender. Remove from smoker and let cool. Slice into bite size portions.

Goat Cheese Crostini
1 french baguette, cut
1 Tbs rosemary, chopped fine into rounds of 24 each
1 tsp garlic, chopped fine
1/4 cup melted butter
1 Tbs chive, chopped fine
salt & pepper to taste
2 Tbs parsley, chopped fine
1 cup goat cheese
1 Tbs basil, chopped fine

Place bread round on sheet tray. Brush with melted butter. Season with salt and pepper. Place in 350 degree oven for 7 - 8 minutes until brown and crisp. Remove and let cool. Combine remainder of ingredients in food processor and mix until smooth. Set aside.