Kalbi Short Ribs

Ingredients:
1/3 cup soy sauce
1/4 cup honey
1 teaspoon grated ginger
6 garlic cloves, crushed
1/3 cup sliced green onion
1/3 cup apple cider or pear nectar
4 lbs beef short ribs
1 tablespoon sesame seed, roasted and ground

Directions:
1. Combine all ingredients.  Dip each piece of meat in the sauce.
2.  Layer in a flat dish or pan and pour marinade on top.  Marinate for 4-12 hours.
3.  Preheat grill to medium-high heat.
4.  Remove short ribs from marinade pat dry and discard marinade.
5.  Grill short ribs until slightly charred and tender
6.  Garnish with sesame seeds

Recipe from RecipeZarr posted by Rita.

Citrus Chiboust

Citrus Chiboust

Yield: ¼ sheet tray

Ingredients:

9oz                  Milk
9oz                  Heavy Cream
6 ea.                Yolk
4 ½ Tbsp       Corn Starch
1 Tbsp             Sugar
6oz                    Citrus Juice (1lemon, 1lime, orange, grapefruit)
2 ½ oz             Yuzu Juice
7 sheets          Gelatin Sheet
6 ea.                 Egg White
1 ½ oz             Water
7oz                   Sugar

Method:

In a pot over moderate heat, bring milk and cream to boil.

In medium bowl, whisk together egg yolks, cornstarch, and 1 tablespoon sugar. Gradually whisk hot milk and cream into egg-yolk mixture, then return mixture to pot. Reduce heat to low and cook, stirring constantly w/ a whisk until it becomes thick and smooth, about 2 minutes. Add gelatin sheet and melt. Stir juice mixture into custard and strain.

Place plastic wrap onto surface of custard, and let cool.

In a small saucepan clamp on candy thermometer & set over medium heat with 1 ½ oz. water & 8 oz. sugar. Simmer undisturbed, until thermometer registers 235°F (firm ball stage).

While syrup is simmering, in an electric mixer, beat egg whites just until soft peaks begin to form, about 3 to 4 minutes. With mixer running, slowly pour hot syrup into egg whites, then continue to whip until meringue thickens, becomes glossy, and holds soft peaks, about 6 to 8 minutes.

When custard has cooled & thickened (cool over ice bath if necessary), gently fold in meringue.

Pour into a sheet tray lined w/ plastic wrap. Freeze at least for an hour.

Cut into squares and place them on a baking sheet 4” apart.

Sprinkle a thin even layer of granulated sugar on top. Torch until sugar completely melts and starts to caramelize. Chill in the freezer for 5minutes. Repeat process twice. Chill in fridge until ready to serve.

Coconut Poppy Seed Cracker: *Oven @250F

Ingredients:

1 ¼ cup                       Sugar
2 ½ Tbsp                     Butter (room temp)
7 ea.                            Egg Whites (room temp)
2 cups                         Unsweetened shredded coconut
1 ¼ cup                       AP Flour (sifted)
1 T.                              Poppy Seeds

Method:

Mix everything together. Spread the mixture as thin as possible on a baking sheet lined with parchment paper. Sprinkle poppy seeds on mixture before baking. Bake for 30 minutes until golden brown. Peel with caution after completely cooled. Store in an airtight container.

Shiso Syrup

Ingredients:

1 cup                           Sugar
½  cup                         Water
½ cup                          *Shiso Leaves (thinly sliced)

*Reserve a few leaves for plating
Method:

In a small saucepan, bring water to a boil. Add the sugar and the sliced shiso leaves and reduce the heat to a simmer until the sugar dissolves.

Continue to simmer until the syrup thickens, about 5minutes.

Cover the pot with plastic wrap and let the syrup cool completely.

Strain syrup into a small container.

Citrus

Ingredients:

Citrus in Season (navel orange, grapefruit, blood orange, tangerine, etc)

Method:

Cut citrus into segments. Before serving, mix citrus with the shiso syrup.

Lilikoi / Passion Fruit Sauce

Method:
Cut fruit into half. Spoon the seeds and juice in a small container.

Plating:
Place bruleed chiboust on the left side of the plate.

In the middle assemble citrus segments. Sprinkle thinly sliced shiso on top of citrus.

Place a spoonful of lilikoi sauce on the right side of the plate.

Sprinkle small pieces of broken coconut cracker on top of the sauce.

Scoop lychee sorbet and place on top of the cracker.

Garnish sorbet with a piece of coconut cracker.

Serve immediately.

George Mavrothalassitis, chef/owner
Kevin Chong, chef de cuisine
Chef Mavro restaurant
www.chefmavro.com

Loved our vacation at Mauna Lani Point

From time to time we will post guest reviews from independent internet sources – enjoy

“Mauna Lani Point”

Mauna Lani Point Hotel

Tessa970 7 contributions

San Francisco

Jul 25, 2008 | Trip type: Family

We stayed at the Mauna Lani Point in July 2008. The condo was beautiful and had a gorgeous ocean view. We were visited daily by a variety of beautiful birds. The condo offered flexibility and saved us quite a bit because we did not have to eat every meal out. There is a daily housekeeping service. The property has a pool and BBQ area. The beach is 5 or 10 minutes away, but it is a lovely walk. The beach offers nice snorkeling and there are plenty of chairs for all to enjoy. You don’t really need to snorkel to see all the beautiful fish in Hawaii. This was our first time to the island of Hawaii and we all agreed that we would definitely visit again and stay at the Mauna Lani Point.

sweet soy marinated seared ahi sashimi

INGREDIENTS:

3/4 pound      Ahi blocks
3/8 cup          Black Sweet Soy
3/8 cup          Tamari
3/8 cup          Sweet Chili Sauce
2 tsp.            Fresh Ginger, minced
4 tsp.            Garlic, minced

METHOD:
In a bowl, mix all ingredients.

Add sashimi blocks and marinate for no more than four hours. After marinating, place ahi in hot oiled sauté pan and sear each side for approximately three seconds.  Remove from heat, cool and slice. Place slices on plate with cilantro salad, julienne vegetables and tamari ginger vinaigrette.

cilantro salad

INGREDIENTS:

4 ounces        Cilantro Sprigs
1 ounce         Daikon Radish, grated
½ ounce        Red Jalapeno, sliced
½ ounce        Maui Onion, shaved

METHOD:

In a bowl, mix all ingredients.

tamari vinaigrette

INGREDIENTS:

1 cup            Rice Wine Vinegar
¾ cup           Soy Sauce
3                  Limes (juice only)
2 tbsp.           Dijon Mustard
2 inch thumb   Ginger
2 tbsp.           Garlic, chopped
¾ cup           Salad Oil
1 tbsp.           Sugar

METHOD:

Blend all ingredients except oil in blender.  Slowly add oil while continuing to blend.

Fresh Salmon Asian Carpaccio

Serves 4 as an appetizer

20 slices fresh sushi-grade salmon, sliced very thin – about 10 oz.

1/2 cup Maui Onion-Apple Sauce (recipe follows)

1 Tablespoon chives – cut into 1/8” pieces, for garnish (we use micro-greens and roe at the restaurant and you can certainly substitute your favorite garnish)

Maui Onion-Apple Sauce

Ingredients:

1/4 cup Maui onion, sliced Onion

1/2 Granny Smith apple, peeled, cored and large diced

1 Tablespoon rice wine vinegar

2 Tablespoons Sake

1/4 cup soy sauce

1 teaspoon sesame oil

2 teaspoons canola oil

2 teaspoons coarse grain mustard

1/4 teaspoon granulated sugar

1 teaspoon garlic, finely minced

1 teaspoon ginger, peeled and finely minced

Method:

Place onions and apples into a food processor and process into a puree.  Transfer the contents into a mixing bowl and hand mix with all the remaining ingredients. Keep refrigerated until needed.

To Serve:

Sauce the center of four serving plates with the onion-apple sauce. Neatly arrange five slices of salmon on top of the sauce on each. Sprinkle chives over top of salmon slices. Serve.

From the first location in the Kapalua resort on Maui opened in 1996, D.K. Kodama’s Sansei Seafood Restaurant & Sushi Bar has grown to include four locations on three islands – one in Kihei, Maui, one in Waikiki, and one in the Waikoloa Beach Resort on the Island of Hawai’i. Known for its innovative new wave sushi, contemporary Japanese specialties, and “no wimpy sauces,” the atmosphere is casual and fun, with something for everyone on the extensive dinner menu. www.sanseihawaii.com

Chocolate Decadence Cake

Yield 4, 9” cakes

Ingredients

4 lb. Semi Sweet Chocolate

4 lb. Unsalted Butter

4 c. Granulated Sugar

4 c. Half & Half

4 oz. Dark Rum

32 Large Eggs

1/2 tsp. Salt

Method

Melt chocolate, butter, sugar, salt, rum, and half & half together in a double boiler. Slightly beat eggs and temper with chocolate mixture. Place in parchment lined spring form cake pans and bake in the oven at 350 degrees for approximately 35 minutes. The center of the cakes will resemble custard in texture. Remove and let set at room temperature for 30 minutes before placing in refrigerator.

Green Sea Turtles “honu” are cared for at Mauna Lani Resort

The Mauna Lani Resort provides a temporary foster home for the young sea turtles from Sea Life Park. July 4th is “Turtle Independence Day” each year when Mauna Lani’s juvenile honu which are big enough are released into the wild.

This video comes from YouTube and posted by gottiki

Mavro Maitake Mushroom Salad

 

The innovative regional cuisine of chef/owner George Mavrothalassitis, a James Beard award winner, earned this romantic Honolulu restaurant AAA Five Diamond status in 2009. www.chefmavro.com and on Twitter @chefmavro.

Ingredients:

Maitake Mushroom, Sumida Watercress Salad

sautéed in white truffle oil, salsify shavings, bouquet of Sumida watercress

argiolas, 2003 perdera, sardinia, italy

 (2 servings)

 Ingredients for the mushrooms:

16 pieces       Maitake mushrooms

1 piece          Shallot, peeled, minced

2 cloves         Garlic

1 sprig             Parsley, Italian, chopped

1 T.                   Olive oil, extra virgin

½ piece         Salsify, peeled, sliced into shavings

 Ingredients for the watercress:

½ pound        Watercress, Sumida

2 T.                   Soubise (Maui onion simmered in white wine for two hours, pureed)

½ C.                Olive oil, extra virgin

½ piece         Lemon, juiced

½ tsp.             White truffle oil

Salt and pepper to taste.

 Method for the watercress:

Step one – salad:

Keep the leaves from the tip of the watercress for salad, wash in ice water; spin dry and reserve in refrigerator.

Step two – essence of watercress

Remove the leftover leaves from the stem of the watercress, then blanche them in salted boiling water and cool in a dry bowl on ice.

Blend the blanched watercress leaves with two tablespoons of soubise and one third cup of olive oil.  Season to taste.

For the dressing, mix the remaining olive oil with the lemon juice and season.

Saute the mushrooms in olive oil for two minutes, add the salsify, shallots, garlic, white truffle oil and parsley at the end.  

George Mavrothalassitis, chef/owner

Chef Mavro Restaurant, 1969 South King Street Honolulu HI 96826

(808) 944-4714       www.chefmavro.com

Chef Mavro

Grilled Big Island Filet Mignon of Beef

From Peter Merriman's Waimea Restaurant

Filet Mignon of Beef

8 oz. cut of Big Island Grass-Fed Filet Mignon

4 one-inch cut beef marrow bones

1 large Maui sweet onion

2 oz. each Ali’i, Shiitake and Woodear mushrooms

Marinade:

2 cloves garlic

1 shallot

Fresh picked herbs (thyme, rosemary, chives, parsley)

1 cup blended soy-olive oil

1/4 tsp sea salt

1/4 tsp Lehua honey

Blend all ingredients.  Marinate beef, preferably overnight.

Grill filet mignon 3 minutes on each side.  Top with Marrow-onion jam and sauteed mushrooms to serve.

Marrow-Onion Jam:

Roast bones at 400 degrees for 3 minutes.  Cut the marrow out of bones and chop finely.  Dice Maui onion and cook on low heat in oil until translucent, turn up heat and cook on high until caramelized.  Season with salt and pepper and add the chopped bone marrow.

Mushrooms:

Slice mushrooms thinly and saute in 2 tablespoons of whole butter until golden brown.  Add one sprig fresh thyme and rosemary.

Hilo Mango-Lilikoi-Basil Barbecue Shrimp

Makes 4 servings

1 pound shrimp(about 16 to 20)
2 large mangoes, each cut in 6 large chunks

Marinade:
cup mango purée
cup frozen lilikoi concentrate, thawed
1 tablespoon brown sugar
1 tablespoon minced fresh basil
1 tablespoon chopped fresh dill
1 teaspoon minced fresh ginger
1 teaspoon minced garlic

Peel and devein shrimp, leaving tails on. Combine marinade ingredients and marinate shrimp 1 hour.

On each of 4 skewers, alternately thread shrimp and mango chunks.

Grill or broil kebabs 7 minutes or until shrimp is cooked – turning once and basting occasionally with marinade.

Recipe provided by Chef Sam Choy, Hawaii’s favorite chef.  Chef Choy lives on The Big Island of Hawaii and his recipes are developed to bring out the best in Hawaii cuisine.  Please enjoy these Hawaii recipes as you dream about your next Big Island vacation at the Mauna Lani Resort.

For more information on Mauna Lani Point and The Islands at Mauna Lani, visit our web site at www.maunalanipoint.com or www.theislandsatmaunalani.com

To order one of Chef Sam Choy’s please visit www.chefsamchoy.com