Food & Beverages Native to Hawaii Island (Pictures above coincide with order from left to right)
1. Piña Colada (Virgin)
Ingredients: Ice, Pineapple Juice, Milk, Heavy Cream, White Sugar
Directions: In an electric blender, blend ice, pineapple juice, milk, cream, and sugar.
Blend until smooth.
2. Grilled Abalone
Ingredients: ¼ cup soy sauce, ¼ cup sake (Japanese rice wine) or dry sherry, 2 tablespoons peanut or vegetable oil, 2 tablespoons minced fresh ginger, 12 1¾ inch abalone in shells
Directions: Bring charcoal to red hot stage in outdoor grill.
Mix soy sauce, sake, oil and ginger in a medium bowl. Remove abalone meat from shells by running a thin-bladed knife around the inside edge of shell to shuck out meat; discard visceral parts without trimming off dark edges. Reserve shells. Place abalones in marinade; marinate 10 minutes. Return marinated abalone to shells. Reserve marinade.
Place filled shells, shell side down, on oiled grill and grill 1 minute (Shell will act as a receptacle for juices). With tongs, carefully turn meat over in the shells and grill 30 seconds longer until meat is lightly browned. Meanwhile, heat reserved marinade until boiling and use as a dipping sauce. Immediately serve abalone in their own shells.
3. Malasadas
Ingredients: 2 teaspoon dry active yeast, 1/4 cup warm water,1 tablespoon sugar plus 1/3 cup sugar, 2/3 cup milk, 1 teaspoon vanilla extract, 4 eggs, well beaten, 1/2 cup unsalted butter, melted, 4 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons freshly grated nutmeg, Vegetable oil, for frying, Cinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)
Directions: In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15
minutes.
In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.
4. Loco Moco
Ingredients: Rice: 2 cups long grain rice, 3 1/2 cups low-sodium chicken broth. Burgers: 1 pound ground beef (80/20 blend), 1/4 cup diced Maui onion, Kosher salt and freshly cracked black pepper, Canola oil. Gravy: 1 tablespoon unsalted butter, 1/4 cup roughly chopped cremini mushrooms, 1/4 cup diced Maui onion, 1 1/2 cups low-sodium beef broth, 1 teaspoon Worcestershire sauce, 1 tablespoon cornstarch. Eggs: Canola oil, 4 large eggs, 2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional, 1/4 cup seeded and diced Roma tomato, for garnish, optional
Directions: For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until
ready for use.
For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
5. Lava Lava (Lava Flow) (Alcoholic Drink)
Ingredients: 1 oz. Vodka*, 1 oz. Kahlua Coffee Liqueur*, Dash of Vanilla Ice Cream, Half a Banana
Directions: Blend Ingredients in a blender and Drizzle Grenadine on whipped cream
*Vodka and Liqueur can most likely be omitted and replaced with fruit juices or milk
1. Piña Colada (Virgin)
Ingredients: Ice, Pineapple Juice, Milk, Heavy Cream, White Sugar
Directions: In an electric blender, blend ice, pineapple juice, milk, cream, and sugar.
Blend until smooth.
2. Grilled Abalone
Ingredients: ¼ cup soy sauce, ¼ cup sake (Japanese rice wine) or dry sherry, 2 tablespoons peanut or vegetable oil, 2 tablespoons minced fresh ginger, 12 1¾ inch abalone in shells
Directions: Bring charcoal to red hot stage in outdoor grill.
Mix soy sauce, sake, oil and ginger in a medium bowl. Remove abalone meat from shells by running a thin-bladed knife around the inside edge of shell to shuck out meat; discard visceral parts without trimming off dark edges. Reserve shells. Place abalones in marinade; marinate 10 minutes. Return marinated abalone to shells. Reserve marinade.
Place filled shells, shell side down, on oiled grill and grill 1 minute (Shell will act as a receptacle for juices). With tongs, carefully turn meat over in the shells and grill 30 seconds longer until meat is lightly browned. Meanwhile, heat reserved marinade until boiling and use as a dipping sauce. Immediately serve abalone in their own shells.
3. Malasadas
Ingredients: 2 teaspoon dry active yeast, 1/4 cup warm water,1 tablespoon sugar plus 1/3 cup sugar, 2/3 cup milk, 1 teaspoon vanilla extract, 4 eggs, well beaten, 1/2 cup unsalted butter, melted, 4 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons freshly grated nutmeg, Vegetable oil, for frying, Cinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)
Directions: In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15
minutes.
In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.
4. Loco Moco
Ingredients: Rice: 2 cups long grain rice, 3 1/2 cups low-sodium chicken broth. Burgers: 1 pound ground beef (80/20 blend), 1/4 cup diced Maui onion, Kosher salt and freshly cracked black pepper, Canola oil. Gravy: 1 tablespoon unsalted butter, 1/4 cup roughly chopped cremini mushrooms, 1/4 cup diced Maui onion, 1 1/2 cups low-sodium beef broth, 1 teaspoon Worcestershire sauce, 1 tablespoon cornstarch. Eggs: Canola oil, 4 large eggs, 2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional, 1/4 cup seeded and diced Roma tomato, for garnish, optional
Directions: For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until
ready for use.
For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
5. Lava Lava (Lava Flow) (Alcoholic Drink)
Ingredients: 1 oz. Vodka*, 1 oz. Kahlua Coffee Liqueur*, Dash of Vanilla Ice Cream, Half a Banana
Directions: Blend Ingredients in a blender and Drizzle Grenadine on whipped cream
*Vodka and Liqueur can most likely be omitted and replaced with fruit juices or milk