Hot California Rolls with Kona Lobster Mousse
Kahuku Shrimp on a Stick with Wasabi Cocktail Sauce & Papaya-Mint Relish
Virgin Strawberry Daiquiri
Hawaiian Sweet Bread
Grilled Eggplant Salad with Nalo Farms Greens & Goat Cheese Crostini
Seared Ahi with Passion Fruit-Shrimp Salsa
Hawaiian Vintage Chocolate Crunch Bars
Due to the huge number of "supporting" recipes (recipes needed to make the main dishes) I'm doing the recipes a bit different for this year's list. Normally I list the menu and have all the recipes links in the menu. This year I've published the menu (above) but also have included a complete list of all recipes (below).
The recipes listed in larger type are main dishes and appear in the menu. The titles in smaller type are "helper" recipes, used as part of the main recipes.Hot California Rolls with Kona Lobster Mousse
Prepare Soy Mustard, Lobster Mousse, Aioli, and Chili Pepper Aioli.
In a mixing bowl, combine the crabmeat, plain aioli, cayenne, lemon juice, corn, and avocado.
Cut one nori sheet in half lengthwise and place on a work surface. Spread the crab mixture in a line across the long side and roll up. Place a full nori sheet on a work surface. Spread with an even layer of the mousse. Place the crab roll on top of the mousse and roll up. Repeat with process with the remaining half and full nor sheets. Wrap both rolls in plastic wrap and chill in the refrigerator for 15 minutes ot firm the mixture and facilitate handling.
Preheat the oven to 350 F.
Slice each roll in 6 pieces. Place a pearl-size amount of the Chili Pepper Aioli at the top of each slice. Transfer the slices to a lightly oiled non-stick baking sheet and bake for 8 to 10 minutes, or until the mousse is cooked through.
To serve, arrange 3 slices of the rolls on each plate and drizzle with the soy mustard. Pour the vinaigreet around each plate. Garnish with the salmon caviar, wasabi tobiko, and salad greens. Yields 4 servings.
In a bowl, mix the mustard powder with water to form a smooth paste. Stir in the soy sauce and set aside.
Melt the butter in a small saucepan over medium heat. Add the shallot and sweat for 45 seconds, or until translucent. Let cool and transfer to a food processor. Add the lobster, egg white & salt; puree until smooth. With the machine running, slowly add the cream in a steady stream until fully incorporated; do not overmix. Refrigerate until needed.
In a blender, combine the mustard, garlic, egg, egg yolk, & lemon juice; puree. With the machine running, slowly add the olive oil until incorporated. If the mixture becomes too thick, thin with a little water. Season with salt & pepper. Keep refrigerated. Makes 1-1/2 cups.
In a bowl, thoroughly combine the Aioli an dcayenne. Keep refrigerated. Makes 1/4 cup.
In a blender combine the egg, mustard, vinegar, garlic, and shallots; puree. With the machine running add the olive oil and blend until incorporated. Season with salt.
If the mixture becomes too stiff, add the water, a little at a time, until the desired consistency is reached. The vinaigrette should be pourable. Yields 4 servings.
Prepare the grill and soak 16 to 20 bamboo or wooden skewers in water. Skewer the shrimp, tail end first, and slide the shrimp down the skewers, with the head end toward the pointed end of the skewer. Season with salt and pepper, coat with peanut oil, and refrigerate.
Prepare the Papaya-Mint Relish and Wasabi Cocktail Sauce and set aside.
Sear the shrimp on the grill for about 1 minute per side, or until cooked through. Place 2 Tbsp of cocktail sauce on each plate and arrange 4 to 5 skewers on each plate. Serve with Papaya-Mint Relish on the side.
Thoroughly combine all the ingredients in a mixing bowl. Refrigerate for 1 hour.
Combine the wasabi powder with water to form a paste. Cover and let stand for 15 minutes. Combine the ketchup and horseradish in a separate dish and add the wasabi paste, and mix well.
Place the evaporated milk in a bowl and sprinkle the yeast over it; let set for 5 minutes or until the yeast has dissolved.
Transfer to the bowl of an electric mixer together with the flour, water, eggs, butter, and potato flakes. Using the dough hook, knead at low speed for about 7 minutes; the dough should be fairly soft. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in bulk.
(The dough may mixed and kneaded by hand, in which case it should be kneaded on a floured surface until the dough is smooth and elastic. Use additional flour to keep it from sticking, but keep extra flour to a minimum. Put the dough in a lightly greased bowl, cover, and let rise as above.)
Add the sugar, salt, and extracts to the dough and knead again at low speed for 7 minutes (or by hand for 10 minutes). Divide the dough in half and form into two balls. Place in greased 8" round cake pans, cover, and let the dough rise again for 1 hour.
Preheat the oven to 375 degrees F and bakes the loaves for about 1 hours, or until the bread is dark brown and sounds hollow when tapped on the bottom. Cool in the pans for 15 minutes, then remove and cool on a wire rack.
Make Goat Cheese Crostini. Make Balsamic Vinaigrette. Make Basic Tomato Sauce.
Eggplant Salad: Cut four crosswise slices of eggplant, each about 1/4" thick. Place the olive oil on a large serving platter and sprinkle the garlic and herbs over. Dip the eggplant in the oil mixture, turning to make sure the slices are evenly coated with oil, garlic and herbs. Sear on a very hot griddle or grill, about 3 minutes per side.
Assembly: To serve, ladle 1/4 cup warmed Basic Tomato Sauce in a neat circle on each serving plate. Top with a slice of eggplant. In a mixing bowl toss the greens and vinaigrette and place on top of the eggplant. Arrange 5 crostini around each salad, with a pear tomato piece between each crostini.
Greg placed the salad in the corner of the square plates we used, instead of topping the eggplant. Yellow pear tomatoes were not available, so he used wedges of larger yellow tomatoes. The final effect was probably nicer than the original recipe's.
If we were to do this over, we'd flatten the crostini a bit more, making it easier to eat. However, even if a bit hard to stick in your mouth, the crostini received rave reviews!
Preheat over to 400 F. Divide the pizza dough into 20 pieces. Roll each piece in a ball about 1" in diameter and gently press into a football shape. Place on a pizza pan or baking sheet and bake for about 5 minutes, or until golden brown. Let cool.
Spread about 1/2 tsp Tomato Sauce over each crostini, and top with a bit of goat cheese and a dab of Pesto. Just before assembling the salad, place the crostini under the broiler to melt the cheese.
Whisk together all ingredients in a bowl and set aside.
Heat the oil in a large saucepan and saute the garlic, onion, carrot, and celery over medium-high heat until golden brown, about 1 minute. Place the tomatoes in a large bowl, crush with our hands, and add to the saucepan. Add the salt, pepper, and sugar, and cook the sauce over low heat for 20 to 30 minutes, until reduced by about 1/3. Add the basil leaves and cook for another 5 minutes, stirring frequently. If you prefer a smoother consistency, pulse the sauce in a food process or blender for about 10 seconds.
Place all ingredients in a blender or food processor and puree until smooth.
Sprinkle the yeast over the water in a bowl. Add the honey and whisk. Let set for 5 minutes.
Lightly oil the bowl of an electric mixer and fix the mixer with the dough hook. Put 2 cups flour and the salt in the bowl; turn the mixer on a very low speed. With the mixer running, slowly pour in the water and yeast mixture. Continue beating until the dough is well mixed. Increase the mixer speed slightly and beat in the olive oil. Beat at medium-high speed ofr 4 to 5 minutes, until the dough looks smooth and satiny and gathers into a ball. Add more flour if necessary.
Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in bulk. Place on a lightly floured work surface and divide into 4 portions. Knead each portion for 1 to 2 minutes and form into balls. Place on a backing sheet, and cover again with a amp towel or plastic wrap. Allow the dough to rise for another 15 minutes.
Roll each ball of dough out into a 6" to 7" circle, about 1/8" thick, sprinkling the dough, the work surface, and the rolling pin with extra flour to keep them from becoming sticky. Using your fingers, pinch the dough to create a raised edge all the way around the pizza. Now you are ready to add toppings.
This recipe originally called for a 6 lb pork butt to be baked in the oven using liquid smoke for flavor. Bryan modified the recipe to use pork tenderloin, omitted the liquid smoke, and slow cooked it on a smoker grill.
Fill the smoker grill's burner pan with charcoal and light. While this is burning to coals continue with preparations.
Fill a 1 quart container with mesquite chips and fill with cool tap water. Let set until the grill is ready.
Open the banana leaves up and overlap 3 or 4 whole leaves to cover a 3' x 2' area (approximately). Sprinkle the pork with salt. This will appear to be oversalted when done. Place the pork near one end of the banana leaves. Roll the end of the leaves over the pork and then tuck the sides in. Finishing rolling up to make a relatively tight package.
When the charcoal is ready, drain the wood chips and place on the hot coals. Working quickly before the wood starts to burn, place the water pan in the grill and fill with water. Then place a grill mesh in place and put the wrapped pork on it, and cover the grill.
Check the grill after 2 hours for sufficient charcoal and water. After the first two hours, check every hour. This took a bit longer than 4 hours to cook.
Prepare the salsa and set aside.
Coat the ahi steaks with the peanut oil and season with salt & pepper. Heat a dry cast-iron skillet and sear the ahi over high heat for about 15 to 20 seconds each side for rare, or about 1 minute each side for medium-rare). Place the steaks on serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.
Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice, about 1 Tbsp.
Coat the shrimp in the olive oil and sear in a skillet over high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and remaining ingredients, and toss well to combine.
Thoroughly rinse the rice in cold water until the water is clear; drain. Put the rice in a saucepan with 2-1/2 cups fresh water and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, or until the water has evaporated and the rice is just cooked but firm to the bite and not soft (the rice should have a risotto-like texture).
Optional: Cook the rice in a rice cooker using the above amounts.
Heat the olive oil in a saute pan or skillet. Saute the onion, apple, bell pepper, and orange over medium-high heat for 30 seconds. Remove from heat, add the cooked rice and basil, and mix thoroughly. Season with salt & pepper.
Coconut Shells: Line a baking sheet with parchment or waxed paper. Inflate the balloons to a diameter of about 4" and tightly secure the ends. In the top of a double boiler, melt 2/3 of the chocolate to 120 F on a candy thermometer. Add the remaining chocolate and mix with a spatula until completely melted.
Dip the rounded (non-stem) half of each balloon in the chocolate, rotating to cover thoroughly, and sprinkle with toasted coconut. Set the half-covered balloons at an angle on the prepared backing sheet until the chocolate sets and is hard. Pop the balloons; remove and discard all the rubber pieces. Freeze the shells until you are ready to use them.
Using a Tbsp, carefully spoon the sorbet into the chocolate shells and gently pack down. Carefully scoop out the center of the sorbet to resemble the coconut meat and smooth out the edges using a spatula or knife. Return to the freezer.
Mixed Tropical Fruit: In a bowl combine the banana, mango or papaya, pineapple, lychees, and starfruit. Refrigerate until needed.
To serve, spoon the melted chocolate onto the center of individual plates and, while still warm, top with the coconuts; as the chocolate hardens it will secure the coconuts in place. Divide the mixed fruit among the plates, in and around the coconut. Drizzle with the Lilikoi Sauce and garnish with mint sprigs.
In a bowl thoroughly combine the coconut milk, water, and syrup. Transfer to an ice cream machine and freeze according to the manufacturer's directions.
In a saucepan bring all ingredients to a boil. Boil for 5 minutes, strain, cool. Makes 4 cups.
In a saucepan bring the passion fruit, sugar, and all but 1 Tbsp water to a boil. In a cup, mix the cornstarch with the remaining water until dissolved, and add to pan. Cook until the sauce is slightly thickened and coats the back of a wooden spoon. Chill.
Grease a baking sheet and spatula. Line a 9x13 pan with plastic wrap. Prepare the brittle.
Place the brittle in a kitchen towel and crush with a rolling pin or mallet. Transfer to a bowl and add the oil.
Place the gaufrette cookies in a kitchen towel and crush with a rolling pin or mallet. Add to the brittle in the bowl. In the top of a double boiler, melt the milk chocolate. Add to the bowl. Stir well and transfer the mixture to the plastic wrap lined pan. Refrigerate until needed.
In the top of a double boiler, melt the dark chocolate. Transfer to a clean bowl. When cool, fold in the cream, add the liqueur, and mix thoroughly. Spread over the milk chocolate mixture in the pan and refrigerate for at least 2 hours, preferably overnight.
Remove the chocolate from the pan and transfer to a flat work surface. Remove and discard the plastic wrap. Cut the chocolate into oblong bars or the desired shapes. Dust with cocoa powder before serving.
Prepare the Anglaise and the Chocolate Sauce.
To serve, spoon a pool of Anglaise on individual plates. Swirl in the chocolate sauce. Artistically arrange pieces of the crunch bar in a pile next to the Anglaise. Garnish with berries. Serves 6 to 8.
Preheat the oven to 250 F. Place the nuts on an ungreased baking sheet and toast for 10 minutes.
In a heavy-bottomed saucepan over medium-high heat, combine the water, sugar, corn syrup, and butter. Heat until the mixture reaches 280 F on a candy thermometer. Add the vanilla and toasted nuts. Carefully stir in the baking soda -- use caution as the mixture will bubble up. Immediately pour onto the greased cookie sheet and spread evenly with the greased spatula. When it is cool enough to touch, by hand carefully pull out the brittle to make it thinner. Let cool.
In a bowl whisk together the egg yolks and sugar. In a saucepan bring the milk, vanilla bean, and vanilla beans to a boil. Stir 1/2 cup of the hot milk into the egg mixture, then pour the egg mixture back into the saucepan. Reduced the heat to medium. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon; do not overcook. Strain into a stainless steel bowl and place in an ice bath to cool. When cool, stir once more and refrigerate until needed.
Place the chocolate in a small, deep bowl. In a saucepan, bring the cream to a boil. Pour over the chocolate and stir until smooth. Keep at room temperature until ready to use; heat over a water bath if the sauce becomes too thick and cold.