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Hula Moon's Braised Short Ribs

Short Ribs 3" cut (about 5)
2 tsp Balsamic Vinegar
4 c BBQ Sauce
2 tbs Brown Sugar
4 c Celery, chopped
4 c Onion, chopped
1/2 c Garlic, chopped
1 c Tomato paste
1/2 Dijon Mustard
6 ea Star Anise
1/2 c Worcestershire Sauce
Salt to taste
Black Pepper to taste

Sear short ribs in hot pan and remove. Sauté onions and celery until soft. Deglaze with balsamic vinegar. Add all ingredients and bring to a boil. Add short ribs into pot and braise approximately 4 hours on medium heat. Braise until bone removes from ribs. Serve with smashed potatoes, ratatouille vegetables and French beans.     


Shrimp And Lobster Martini

1 tsp olive oil
2 oz Spiny Lobster Meat
2 oz Rock Shrimp
.5 oz Chopped Garlic
2 oz Brandy
1 tsp Zucchini, finely diced
1 tsp Yellow Squash, finely diced
2 oz Molokai Sweet Potato, diced
3 oz Lobster Cream Sauce
1 tsp Chopped Chives
1 tsp Tobiko
Salt and White Pepper to taste

Lobster Cream Sauce:
1/2 c Celery
1/2 c Leeks
1/2 c Onions
1/2 gallon Lobster Stock
1 qt Heavy Cream
1 c White Wine
1/2 c Roux (melted butter and dust of flour mixture)
Salt to taste
White Pepper to taste

Sauté celery, onions and leeks. Add lobster stock and heavy cream. Simmer on low heat and then add roux to thicken. Season with salt and pepper. This makes your lobster cream sauce. Next, steam or boil sweet potato. Cool, then dice. Sauté rock shrimp, garlic and lobster meat. Deglaze with brandy. Add lobster cream sauce. Add both yellow and green zucchini and chopped chives. Salt and pepper to taste. Serve over diced sweet potato in a clear bowl or martini glass. Garnish with Tobiko caviar and Pohole ferns.