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June 2009, Page 2

SALAD OF ARUGULA, DUCK CONFIT AND BALSAMIC REDUCTION

from Cookie LaMadrid

3 cups young arugula greens
1 leg of duck confit
Slices of fresh mango (pears work well too)
Slivered almonds to sprinkle on top (optional)
Olive oil
Balsamic reduction (recipe follows)
Shaved Parmesan cheese
Salt and pepper to taste
Shred duck confit and lay on bed of arugula
Shave several slivers of Parmesan cheese
Drizzle balsamic reduction and olive oil over greens
Season with salt and pepper.

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Makes 2 entrées or 4 small salads

Note: Use only fresh Parmesan cheese.

Balsamic Reduction
4 cups balsamic vinegar

Reduce by slowly simmering on low heat down to 1½ cups.

This should take about 2 hours. Simmer slowly until it evaporates to a heavy syrup. Needs to be watched constantly … do not boil or place on high heat as it may burn. Store It takes a lot of patience but is worth it. Save in a bottle; no refrigeration needed.… Read More

RED CABBAGE AND PINEAPPLE SALAD

1 small head local red cabbage
1 cup finely chopped celery
½ cup peppers (for eye appeal, try to find orange ones)
1 cup fresh pineapple, cut in ½-inch pieces
Salt and pepper to taste
Dressing:
Reduced Balsamic drizzled over mixture
Balsamic Reduction
4 cups balsamic vinegar

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Reduce by slowly simmering on low heat down to 1 cup. This should take about 2 hours. Simmer slowly until it evaporates to a heavy syrup. Needs to be watched constantly … do not boil or place on high heat as it may burn. It takes a lot of patience but is worth it. Save in a bottle; no refrigeration needed.

You can save bottles from other vinegars for this purpose.

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MANGO GRANITA

1 ripe mango, chopped very fine
2 ½ cups guava/passion fruit juice
½ t. lime zest
½ cup Maui sugar
¼ Cup Maui Mango Sugar
1 cup boiling water
Mint for garnish

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Mix first three ingredients well.

Add boiling water to sugar in separate bowl and mix till dissolved.

Add sugar water to mixture and mix.

Pour into 9-inch glass pan and freeze 3–4 hours.

Every now and then churn it up with a fork.

Serve in pretty glasses, and top with a tiny dollop of coconut ice cream.

Serves 6.

Maui Mango Sugar is made from pure Hawaiian sugar cane by the Maui Culinary Academy. Net proceeds benefit the Maui Culinary Academy. www.mauiculinary.com

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BLOOD ORANGE GRANITA

From Restaurant Bar Acuda

4 cups blood orange juice
1 cup sugar
1 cup water
½ cup Meyer lemon juice
½ cup vodka

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Mix all ingredients together and place in the freezer for 6 hours or until solid.

Scrape with a spoon until light and fluffy.

Serve alone or with vanilla ice cream.

Serves 6.

You may substitute the blood orange juice with any other fruit juice, such as tangerine, grapefruit or pineapple.

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CHOPPED SALAD

From Restaurant Bar Acuda

Salad
½ cup carrot, finely diced and blanched
½ cup French Beans, finely diced and blanched
½ cup prepared artichoke hearts, finely diced
½ cup celery, finely diced
½ cup tomato meat, finely diced
½ cup romaine leaf, finely diced
½ cup radicchio, finely diced
½ cup avocado, finely diced
½ cup egg white, cooked and finely diced
Parmesan, grated
salt and pepper to taste

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Vinaigrette
2 T. Dijon
2 T. shallots-finely diced
2 T. sherry vinegar
salt and pepper to taste
½ cup extra virgin olive oil

Make emulsified vinaigrette by slowly whisking the olive oil into the other vinaigrette ingredients. Season with salt and pepper.

Mix all salad ingredients together. Add vinaigrette and mix lightly. Place into a ring mold and pack lightly. Garnish with tender greens or micro greens.

Serves 6.

This is a very versatile salad. Any of the ingredients may be substituted with local, seasonal favorites.… Read More

GRILLED STEAKS WITH KONA COFFEE RUB AND MARSALA WINE SAUCE

by Dahlia Haas
Kona coffee rub:
1/3 cup Kona coffee, finely ground
2/3 cup brown sugar, finely packed
1 T. All Spice
Salt and coarsely cracked pepper to taste
4 New York, Tenderloin or Rib Eye steaks, about 2 inches thick
Marsala wine sauce:
1 cup barbecue sauce, your choice
3 T. butter, softened
1/3 cup Kona coffee, ground
1/4 cup Marsala wine

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Method for steaks:

Mix rub ingredients together in a small plate and divide evenly on both sides of each steak. Let stand for 4 hours or less in room temperature.

Mix the sauce ingredients in a large skillet, whisk to combine. Simmer for 3 minutes. Can be made ahead.

Heat the grill to 400o F. Sear the steaks on both sides until cooked to medium rare.

Remove the steaks from the grill and place them in the Marsala wine sauce and reheat slightly to combine the flavors.… Read More

PASSION FRUIT COUSCOUS

by Dahlia Haas
1 ¼ cups passion fruit juice
1 cup cup quick-cook couscous
1 T. Chinese sesame oil
1 large carrot, peeled and diced
1 stalk celery, diced
2 T. fresh ginger root, peeled and minced
2 T. currants
½ 1 cup macadamia nuts, toasted and chopped
Salt and freshly ground black pepper to taste

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Heat the passion fruit juice in a medium saucepan over a medium flame. When the juice boils, add the couscous and
sesame oil. Cover the pan and remove from heat. Let the couscous sit for 5 minutes and then fluff it with a fork.

Add the rest of the ingredients, stirring to combine. The couscous can be served warm or at room temperature.

Serves 4.

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GRILLED SHRIMP SCAMPI WITH GINGER PESTO

by Dahlia Haas
16 large shrimp
8 cloves garlic, peeled and minced
4 T. ginger, minced
6 T. soy sauce
½ bunch parsley, minced
½ bunch basil, minced
2 scallions, minced
Juice of 2 lemons
Salt and freshly cracked black pepper to taste

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Peel and devein the shrimp. Butterfly them and leave the tails attached.

Put shrimp on a baking sheet making them as flat as possible.

On each shrimp put some minced garlic, ginger, parsley, basil and scallions, and sprinkle with the soy sauce, salt and pepper.

Squeeze fresh lemon over them and marinate overnight (or at least 3 hours) in the fridge.

Light the grill and turn to low heat. Cook the shrimp on the grill until tender, about 5 minutes.

Serve on a large platter.

Serves 4.

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BBQ ROMAINE SALAD WITH HAMAKUA TOMATOES AND AVOCADO

by Dahlia Haas
3 heads Romaine, split in half
Olive oil to drizzle
Salt and freshly ground black pepper to taste
6 tomatoes, seeded and finely diced
2 avocados, peeled and cubed
½ bunch basil leaves, chopped
Juice from 2 lemons
Shaved Parmesan-Reggiano cheese to garnish

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Heat the grill to a medium flame.

Drizzle the Romaine leaves with olive oil and season with salt and freshly ground pepper.

When the grill is hot, barbecue the Romaine leaves on both sides till lightly browned.

Remove from heat and place on a large platter.

In a medium bowl, mix together the cubed tomatoes, avocado and basil. Mix gently to combine, then add the lemon
juice. Pour this mixture over the Romaine and top with the shaved Parmesan-Reggiano cheese.

Serves 4.

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CHAI’S LI HING MUI PICKLED MANGO

10 pieces large green mango
3 cups sugar
3 cups vinegar
3 cups water
1 T. salt
1 T. Li Hing Mui Powder

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Preparation:

Peel and cut mango from top to bottom into large pieces, around 4 to 8 pieces (depending on how large the mango). Make sure to remove the seed. Put in a jar and set aside.

In a pot combine sugar, vinegar, water and salt. Bring to a boil and let it simmer for 5 minutes to burn alcohol from vinegar. It will make your pickled mango taste smooth, not sharp acidity. Let it cool down until warm. Add Li Hing Mui powder, stir and pour over the mango. Let it sit in the refrigerator for a few days.

Remove mango from the liquid. More Li Hing Mui powder, sugar or salt may be added to taste.

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