1 medium ripe ulu – boiled whole for about 45 minutes, cooled and peeled and sliced ¼” thick, mouth size pieces
8 garlic cloves minced
3 cups fresh coconut milk (or canned)
1# local mushrooms, chopped and sautéed with garlic
1 T fresh thyme
¼ cup Sherry
1 c Parmesan Cheese, grated
Sea Salt & pepper
Toss all in a mixing bowl, be generous with salt as ulu absorbs it.
Pour into a 9 x 9 baking dish arranging ulu so liquid covers all.
Bake 400 about 30 minutes, until bubbly, then top with cheese and bake another 10 minutes or so.
Spinach Balls by Laurel Brier
Huge bunch of chard, stemmed, chopped and steamed
1 small onion finely chopped
1 cube of butter (melted)
6 cloves of garlic (pressed)
3 cups of seasoned breadcrumbs
¾ cup of grated Parmesan cheese
2 t. thyme
1 t. pepper
1T veggie salt
Press into 1” balls and bake at 350 for 20 min.
Pat Grenz’s Collard Pie
20 large collards
1 medium onion
2 cloves garlic
1 cup chopped kalamata olives
8 oz Feta Cheese
1 pie crust
Salt & Pepper
Preheat oven to 450
Saute onion on medium high heat, once translucent add garlic. Meanwhile de-stem collards and chop. Once garlic has cooked 5 minutes, add collards and reduce heat to medium, cook approximately 10 minutes and add olives and cook 5 more minutes and remove from heat. In a separate bowl mix eggs with feta and black pepper. Once collards are cool add egg and feta mixture. In an ungreased pie pan, layer with pie crust, add the filling and top with another pie crust. BAke for 40 mintues or until golden brown. Enjoy!!!
Savory Cottage Pancakes using One Song Farm Spinach
1 large bunch of Local Tat Soi or Spinach, briefly blanched in salted boiling water, drained, cooled, chopped
3/4 cup milk
4 room temp. eggs separated
1 cup flour
1 tsp baking powder
1/2 teaspoon sea salt
~Mix cottage cheese, yolks, milk well then add spinach
Beat egg whites until they form soft peaks
Sift flour, baking powder and salt, add the cottage cheese mixture and gently fold in egg whites. Warm a griddle pan over medium heat and melt butter. Scoop ~ 3 T/1/4 cup of batter. Cook til deeply golden and cooked through. Enjoy with a dollop of sour cream and your favorite pesto.
The Hukilau’s Warabi and Kanishiro Pork Sausage
Ingredients for Warabi Salad:
- 1 lb. warabi (local fiddlehead fern)
- 1 Tbl. salt
- ½ red onion (medium sized)
- 1 Tbl. minced ginger
- ¾ c. soy sauce
- ¼ c. sesame oil
- ¼ c. rice vinegar
- 1 Tbl. Hawaiian chile pepper water
- 2 tsp. black sesame seeds
- 1 tsp. Tabasco sauce
Directions: Cut warabi diagonally on a thin bias. Mix with one tablespoon of salt. Steep in hot water for 10 minutes. Drain and combine with the remaining ingredients. Chill & serve.
This dish served up to 6 as a side dish. We also recommend serving this dish as a main course topped with sausage for your next summer BBQ.
Glenna & Gary at Ueunten Farms provide us with our fresh warabi from their farm in Lawai, Kauai.
Ingredients for sausage:
- 1/2 cup sugar
- 1 tablespoon oregano
- 1 tablespoon ginger, powdered
- 2 teaspoons black pepper
- 3 tablespoons salt
- 1 tablespoon tenderquick , optional
- 2 tablespoons fresh minced garlic
- 5 pounds Kaneshiro pork butt
- 1/2 pound pork fatback, optional
- 2 tablespoons chili pepper water, sugar cane
- 2 tablespoons cold water
- 2 teaspoons ground anato
- 2 teaspoons chipotle
- 1 tablespoon paprika
- Hand cut pork and fat into large chunks. Place pork in freezer until firm but not frozen through. Grind pork and fat through large die of a meat grinder . Keep pork cold (this is very Important)
- Place meat and ground fat with spices in to chilled mixing bowl. Mix on speed one for 1 minute, slowly add vinegar and water. Can do this by hand as well.
- Stuff into casing or shape into patties.
- Cure 2 days in the refrigerator before using. Can cook in hot but not boiling water until internal temperature of 150 degree. Could also smoke or grill. Use promptly or freeze within a couple of days.
Bar Acuda – Seared Mahi with Lentils and Cherry Tomatoes
1 lb. lentils
4 celery stalks
2 T. butter
12 cherry tomatoes
2 T. olive
S. & P.
Portion Mahi into 4 pieces and saute in hot oil, cook both sides caramelizing one side.
Add butter and lemon juice to the pan and spoon over fish continuously while still in pan to glaze. Reserve.
Meanwhile, blanch the lentils in lots of salted water with 1 rough cut of onion, carrot and celery. Strain and reserve the lentils. Finely dice the remaining onion, carrot and celery and saute the brunoise vegetables in butter. Add your lentils and cream, season and reserve.
In a 400 degree oven roast the tomatoes with olive oil to caramelize – reserve.
To plate: dish lentils, place fish on top and garnish with cherry tomatoes…
Kirk McKinney’s Vodka & Beet Cured Hamachi
Vodka & Beet Cured Hamachi
For the Cured Hamachi:
1 fillet of Hamachi (approximately 12 oz), trimmed
3 large red beets (approximately 12-15 oz)
1 cup kosher salt
1/2 cup sugar
1/2 cup vodka
Olive oil, as needed
For Horseradish Cream:
1” piece of fresh horseradish, finely grated
1 cup heavy cream
Salt and pepper to taste
1 bunch chives, chopped
4 tablespoons olive oil
For Garnishing (optional):
1/2 cup beet juice (reserved from the cure)
8 baby red beets
8 baby yellow beets
Sherry vinegar, to taste
Olive oil, as needed
Salt and pepper to taste
4 red radishes, thinly sliced
To Cure the Hamachi:
- Peel the beets and cut them into a rough chop.
- Juice the beets using either a vegetable juicer or by pureeing them in
- a blender with a small amount of water.
- Strain the juice, and set aside 1/2 cup for reduction.
- Combine the remaining juice with the salt, sugar, and vodka.
- Coat the Hamachi with the cure and place in the refrigerator to
- marinate for 40 minutes.
- Remove the Hamachi from the cure and rinse, discarding the cure.
- Thinly slice the fillet against the grain and reserve, chilled.
For the Horseradish Cream:
- In a small sauce pot, combine the freshly grated horseradish and cream.
- Bring to a simmer on medium high heat for 1 1/2 minutes.
- Remove, cover, and let rest at room temperature for 20 minutes.
- Strain through a fine meshed sieve, chill the cream and discard the
- Once chilled, season the cream to taste with salt and pepper.
- When ready to serve, whip to stiff peaks.
For the Chive Oil:
- Puree the chives and oil in a blender with the olive oil to make a
- smooth paste.
- Transfer the paste to a small saute pan and simmer on high heat until
- the bubbles begin to subside.
- Drain the oil through a fine meshed sieve lined with a coffee filter
- and chill immediately over ice.
For the Garnishes:
- Reduce the beet juice by 2/3 and reserve, chilled.
- Place the red and yellow beets in separate pots, cover both with cold
- water and 1 teaspoon of salt.
- Bring both pots to a boil, then lower to a simmer for about 8-10
- minutes (or until tender).
- Strain the beets, and while still slightly warm, peel away the skin
- using your fingers; chill.
- When ready to serve, season the beets (separately) with olive oil,
- sherry vinegar, salt and pepper.
Lay the sliced Hamachi in the center of eight chilled plates,
overlapping slightly. Brush the Hamachi lightly with olive oil. Garnish
each plate with a spoonful of horseradish cream, two or three pieces
of yellow and red baby beets, a few radish slices and a bit of baby
watercress. Drizzle with a bit of beet reduction and chive oil; serve
Braised Garden Surplus
Use whatever you have lots of in your garden — all types of greens, a spare carrot or two, okra, even a handful of lima beans. About 1 quart raw veggies per serving. Stir Fry in toasted sesame oil until volume is reduced. Add diced ginger, a splash of Bragg’s Liquid Aminos and white wine. Cover and steam until tender.
1 lb fresh ono
1 lb Kauai Shrimp, shells and heads on
6 Kauai Fresh Farms tomatoes
1 cup cubed Kauai white pineapple
1 1/2 cups aborro rice
6 cups fish stock
1 onion, diced
4 cloves garlic, minced
1 cup Spanish olives, halved
large pinch of saffron
1 bay leaf
1 teaspoon Hawaiian sea salt, or to taste
1/2 teaspoon fresh ground pepper, or to taste
Extra virgin olive oil
1. Simmer saffron in stock, and keep warm.
2. Cut tomatoes in half, and using the large holes on a cheese grater, grate tomatoes into a wide brimmed bowl.
3. Sprinkle fish with a pinch of salt and pepper. Add a tablespoon of oil to a hot pan set over medium high heat. Saute fish, about two minutes on each side, until the flesh is opaque, and the top has a nice golden crust. Set aside until cool. Break into bite sized pieces.
4. In the same pan, add more oil if necessary, and saute shrimp, until pink, about 5 minutes. Set aside with fish.
5. Saute onion until soft, about 5 minutes. Add garlic, and saute until fragrant. Add grated tomatoes, bring to a boil, reduce to simmer and cook, stirring frequently, until it’s a thick paste.
6. Stir in rice, cook 1 minute, stirring frequently.
7. Add stock, olives, pineapple, sea salt, pepper and bay leaf. Bring to a boil, reduce to simmer and cook, uncovered for 15 minutes, until rice is soft.
8. Five minutes before the rice is done, arrange cooked ono and sauteed shrimp on top of rice, cover with cloth towel.
Kaua’i Beef Pot Roast
Large Dutch Oven
1 large chuck roast, rump roast or top/bottom round – preferably from locally raised, fed and slaughtered cattle. The size of your meat determines how many this will feed. Typically 4-6 people with plenty of leftovers!
1 32 oz. can of crushed or stewed tomatoes
1 bushel of carrots, or root vegetable
1-2 potatoes, optional, you can just add more of your other veggies if that’s what you have
1 large onion or 1 handful of bunching onions, 1/2 of greens included
fresh herbs – parsley, rosemary, thyme, oregano etc or a tablespoon of dried, any mixture of your liking
1-2 Bay Leaves
dried Anaheim chilies, or any other chili you like, optional
good olive oil
Preparation: coat your roast liberally with salt and pepper
add 1-2 T of good olive oil to the bottom of your Dutch Oven, turn on medium high heat
once the oven is hot, add the roast and sear on ALL sides, be sure to give it a nice crispy coating
add your can of tomatoes, plus fill that can with filtered water and add to the pot
add chopped veggies, herbs – fresh or dried, Bay Leaves, all veggies, chilies, another dash of salt and pepper plus a good drizzle of olive oil
Bring entire pot to a gentle boil, then turn to low heat, put cover over the Dutch Oven and leave to cook for about 3 hours. Serve hot with crusty bread or steamed rice and good company. Smile as the meat shreds beautifully and easily. Yum. Pairs nicely with a Big, Robust Red Wine.