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July 2012

Pineapple-Basil Sorbet

1 large pineapple

3 cups sugar

2 cups water

2 tablespoons fresh basil, finely chopped

2 tablespoons lemon juice

1 pinch salt

Peel pineapple and roughly chop. Purée with sugar in a food processor. Push mixture through a strainer, reserving the liquid and discarding the solids. Stir in water, lemon juice, basil and salt. Chill thoroughly. Freeze in ice cream maker.

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Sofrito

Sofrito knows as many variations as there are Puerto Rican families. And each recipe is secret. You can make a basic sofrito either by blending the key ingredients, then using the sauce uncooked, or by simmering the ingredients, chopped.  The following recipe is intended only to get your own creative juices flowing.

2 tablespoons extra-virgin olive oil

1 medium green bell pepper, seeded and chopped

½ red bell pepper, seeded and chopped

½ yellow bell pepper, seeded and chopped

1 medium onion, peeled and chopped

6 cloves garlic, peeled and minced

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

½ cup culantro leaves, chopped

Heat the oil in a large skillet over medium heat. Add peppers, onion and garlic. Simmer until they soften. Add the salt, pepper and cumin, and stir to mix well. Stir and cook another 10 minutes to blend the flavors. Add culantro. Stir. Allow it to fully wilt, about 1 minute.… Read More

McPhee’s Bees Honey Gelato

gelato

2¼ cups heavy cream
2¼ cups whole milk
½ cup sugar
¾ cup McPhee’s Bees Honey
6 tablespoons cornstarch
10 egg yolks
2 tablespoons rum
½ vanilla bean

Whisk together yolks, sugar and cornstarch. Heat milk, honey and vanilla bean until simmering. Temper hot milk into yolk mixture. Return to pan and heat, stirring constantly, until thickened. (It will be very thick.) Remove from heat, strain into bowl and whisk in heavy cream. Stir in the rum. Chill overnight and freeze in an ice cream maker.

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Longanisa

wasabi salad

¼ cup sugar

1 tablespoon oregano

1 tablespoon ginger, powdered

2 teaspoons black pepper

3 tablespoons salt

1 tablespoon Morton’s Tender Quick Mix, optional

2 tablespoons fresh minced garlic

5 pounds Kaneshiro Farm pork butt

2 tablespoons chili pepper water

2 tablespoons cold water

2 teaspoons annatto, ground

2 teaspoons chipotle

1 tablespoon paprika

Note: Keeping the sausage mixture cold until you are ready to cook it is an extremely important factor in successful sausage making.

Chill a stand mixer mixing bowl. Hand-cut pork into large chunks. Place cut pork into freezer until firm but not frozen through. Grind pork through large die of a meat grinder. Keep pork cold (this is very important).

Place ground meat with spices into chilled mixing bowl. Mix on speed 1 for 1 minute.  While still mixing, slowly add vinegar and water. Can mix by hand if a mixer is not available.

Cook a small portion of the mixture and taste for appropriate seasoning.… Read More

Warabi Salad

wasabi salad

1 pound warabi (local fiddlehead ferns)

4 ounces red onion, thin julienne

1 ounce green onion, chopped

½ red bell pepper, thin julienne

1 ounce minced ginger

1 cup shoyu

¼ cup sesame oil

¼ cup rice vinegar

1 tablespoon chile pepper water

2 teaspoons black sesame seeds

1 teaspoon Tabasco sauce

1 dozen Kaua‘i Fresh cherry tomato, halved

Cut warabi on a thin bias and mix with 1 tablespoon of salt. Pour 3 cups of very hot but not boiling water over warabi. Cover and let steep for 5 minutes.  Drain warabi and rinse with cold water. Combine drained warabi with remaining ingredients and toss well. Serve with longanisa sausage.

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Kale with Preserved Lemon Vinaigrette

quinoa

½ pound kale: remove stems, wash, spin dry, tear into bite-size pieces, set aside

1 tablespoon fresh chopped garlic

1 tablespoon fresh chopped ginger

1 tablespoon fresh chopped shallot

½ cup preserved lemons (see recipe below)

4½ teaspoons fresh chives

1 tablespoon fresh parsley

½ teaspoon cumin

¾ cup balsamic vinegar

1½ cups olive oil

3 teaspoons fresh lemon juice

In a food processor, combine all ingredients except balsamic vinegar, olive oil and kale.

With food processor running, alternate adding olive oil and balsamic, ⅓ of each at a time, starting with the olive oil.  Note: There is no salt in this recipe, due to the salt already present in the preserved lemons (recipe below).

Toss kale with about 3 ounces of dressing and serve on top of grilled fresh local fish and Quinoa Pilaf.

Reserve remaining dressing for another use.  Preserved Lemons: Slice whole lemons ¼ inch thick and liberally coat with Hawaiian salt.… Read More

Quinoa Pilaf

quinoa

1 cup quinoa

1¾ cups vegetable stock

½ cup diced onion

½ cup diced red pepper

¼ cup diced celery

¼ cup diced carrot

1 cup fresh corn

1 cup diced tomato (about 2 medium tomatoes)

½ tablespoon olive oil

¼ teaspoon black pepper

¼ tablespoon chopped garlic

¼ tablespoon coriander

¼ teaspoon cumin

1 teaspoon salt

1 tablespoon balsamic vinegar

1 tablespoon lime juice, fresh squeezed

1 tablespoon fresh basil

1 tablespoon fresh parsley

Heat a large saucepot over medium heat, then add olive oil, all the diced vegetables, spices, garlic and salt. Sauté over medium-high heat for 2 minutes.

Add the stock and bring to boil. Stir in the quinoa and reduce heat to medium-low. Cook covered for 15–20 minutes. (All the liquid should be evaporated.) Allow to rest 10 minutes.  Add lime juice, balsamic vinegar, basil and parsley. Fluff to serve.

Serve with fresh local fish topped with Kale with Preserved Lemon Vinaigrette

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Pineapple Gazpacho

gazpacho

4 ounces pineapple juice

4 ounces Bloody Mary mix

2 tablespoons red wine vinegar

2 tablespoons olive oil

8 ounces diced Kaua‘i Fresh tomatoes

1 diced cucumber, ½ seeded and peeled, ½ with skin ½ red onion, diced (4 ounces)

½ stalk celery, diced (3 ounces)

1 carrot, diced (6 ounces)

½ green bell pepper, diced

½ pineapple, peeled and cored and diced

2 tablespoons fresh basil leaves

1½ teaspoons paprika

½ teaspoon salt

½ teaspoon white pepper

½ teaspoon fresh garlic, chopped

½ teaspoon Tabasco sauce

½ teaspoon Worcestershire sauce

Combine all ingredients in a large bowl. Blend in small batches in a blender, then recombine and stir—or use a hand blender to blend entire batch. Chill overnight. Serve topped with pineapple-basil sorbet.

Pineapple-Basil Sorbet

1 large pineapple

3 cups sugar

2 cups water

2 tablespoons fresh basil, finely chopped

2 tablespoons lemon juice

1 pinch salt

Peel pineapple and roughly chop.… Read More

Broiled Opah with Toscano Kale

Makes 4 servings

This recipe makes use of Toscano (Tuscan) kale, also called Dino or Dinosaur or Lacinato kale, a variety with dark green, slim ruffled leaves and a sweet flavor. This variety grows like a weed in the Islands. Be sure not to overcook the kale; it should have a slight crispness. Butter instead of oil gives this broiled fish dish its touch of the South. Six to 8 cups might sound like a lot of kale, but the vegetable reduces a great deal when cooked, like spinach. Find Toscano kale at Whole Foods, Kokua Market and other health food stores and farmers’ markets.

2 tablespoons butter, divided use

Juice of ½ lemon

1 tablespoon white wine

1½ tablespoons garlic powder

½ teaspoon salt

1 tablespoon fresh thyme, leaves stripped and chopped fine* 1 pound opah 6–8 cups chopped Toscano kale (1 large bunch)

½ cup sweet peppers, red, yellow, or orange, short julienne

2 tablespoons extra-virgin olive oil

1 red onion, sliced thin

½ teaspoon pepper

Melt butter in microwave (45 seconds at 30%).… Read More

Pasta Puttanesca with Ahi Poke

pasta putanesca

8 ounces prepared ahi poke (not spicy)*

1 pound bowtie pasta

3 tablespoons olive oil

2 cloves garlic, minced

½ onion, chopped

1 (14-ounce) can diced tomatoes

1 cup white wine

3 tablespoons capers, drained

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) ⅓ cup Kalamata olives, pitted and quartered 1 teaspoon black pepper 1 can (2 ounces) anchovies in olive oil, chopped, reserve oil 2 tablespoons Italian parsley, chopped Prepare pasta according to package directions. Drain well and rinse with cold water. Drain any juice from the poke and discard.

Into a large preheated skillet, pour reserved anchovy oil and olive oil. Add garlic and onions and sauté until translucent, about 5 minutes.

Add tomatoes along with juice, wine, capers, rosemary, olives, pepper and anchovies.

Increase heat to medium-high and cook for 3 minutes or until sauce slightly thickens.

Add drained poke and stir until just barely cooked through.  Combine cooked poke, sauce and parsley with prepared pasta.… Read More

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