Previous Chef Presentation's Amazing Recipes
Recipes From Chef Devin Lowder, Makalii Catering Ltd., 808-896-5055:
Chicken Avocado Soup
1 whole chicken, cut in quarters, or 4 pounds chicken breasts
4 quarts chicken broth
4 quarts water 3 carrots
3 celery stalks
3 onions
4 bay leaves
1 Tbl. Thyme
2 Tbl. Oregano
2 Tbl. Basil
1 Tbl.
Black Pepper
Dice carrots, celery and onion and put into large pot. Add whole chicken. If using chicken breasts, do not use at this time. Add chicken stock and water and all the herbs. Bring to a boil, reduce heat, and simmer for 1 hour. Remove whole chicken and set aside to cool. Continue simmering broth for 1/2 hour. Strain broth to remove veggies. The veggies are no longer needed. Apply medium heat to broth pot. Add the pulled chicken from earlier, or add the raw chicken breasts. Cook for 20 minutes 2 red bell peppers, diced 2 bunches of cilantro, chopped 4 oz. fresh lime juice 3 tomatoes, diced 6 avocadoes, pureed Salt and pepper Add diced bell peppers and tomatoes and cook for 10 minutes. Add cilantro, lime juice and avocado puree. Add salt and pepper to taste. Mix 2 Tbl. Corn starch with 1/4 water. Add this to the soup and cook 10 minutes more.
Kona Rangpur Lime and Honey Dressing
1/2 cup Rangpur Lime juice
1/4 cup Rice Vinegar
1 Tbl. Minced garlic
1 Tbl. Ginger
2 Tbl. Soy sauce
1/4 cup honey
1 Tbl. Sesame oil
2 cups salad oil
Place the first 6 ingredients in blender, turn on and slowly add the oils. For a thicker dressing add more
oil. Chill. The dressing will keep for up to 19 days.
Recipes by Sous Chef Arthur Mangayayam, Outrigger Keauhou Beach Resort
Tahitian Squash Ravioli
5 pounds Tahitian Squash
1/4 cup Red Bell Pepper, finely diced
1/4 cup Green Bell Pepper, finely diced
1/4 cup carrots, finely diced
1/4 cup celery, finely diced
1/4 cup white onion, finely diced
1 Tbl. Cilantro, chopped
1/2 teas. Lemongrass, finely chopped
1 leaf Kaffir Lime lead, finely chopped
1/2 teas. Chopped ginger
1/2 teas. Chopped garlic
4 Tbl. Salad oil
Salt and pepper
1 Package wonton wrappers, square or round
1 egg - for egg wash
1 cups flour - for dusting
Peel, seed and cut squash into medium cubes. Toss with 2 tablespoons
salad oil and salt and pepper. Roast squash in a 350 oven for
15-20 minutes or until soft and fully cooked. In a sauté pan lightly
heat oil and saute vegetables and seasonings. Do not overcook
veggies. Using a whisk or spoon, mash squash and stir into sauteed
veggie mix. Salt and pepper to taste.
To make raviolis:
Dust prep table with flour, lay wonton wrappers and put about
1 teaspoon of filling on each. Brush egg wash on all sides, then
cover with another wonton wrap. Cook raviolis in boiling water.
Raviolis are done when it floats to the top. Serve immediately
with coconut sauce. Coconut Sauce
2 Tbl. Vegetable oil
1 teas. Minced lemongrass
1 teas. Minced garlic
1 teas. Minced ginger
1 cup coconut milk
1 teas. Curry powder
1 Tbl. Brown sugar
1 Tbl. Fish sauce
2 Tbl. Chopped basil
Splash of vanilla extract
Heat oil in a saucepan. Sauté lemongrass, ginger and garlic. Pour
in coconut milk, add curry, sugar, fish sauce and basil. Bring
to a boil, then turn down the heat and simmer 15 to 20 minutes.
Turn off heat and add vanilla. Adjust seasoning with salt and
pepper. Keep warm.
Fig & Pepper Napoleons
Mahalo to Pastry Chef Nikki Schlimmer
Ingredients:
- Frozen Puff Pastry Sheets
- 1 cup Mascarpone Cheese
- 1/2 cup Heavy Whipping Cream
- 1/2 Tbsp Fresh Cracked Pepper
- 2-1/2 Tbsp Sugar
- 3/4 tsp. Vanilla Extract
- Confectioner’s Sugar for Dusting
- Balsamic Vinegar
- Pomegranate Cherry Juice
Preheat oven to 400 degrees.
Roll out puff pastry on a lightly floured surface, cut into
equal size squares, depending on the size dessert that you
want. Arrange squares in 1 layer on a baking sheet, refrigerate
for 20 minutes.
Invert a baking rack directly on top of puff pastry, bake for
7
minutes. Turn and bake to golden brown. Remove from oven
and cool.
Whip mascarpone, cream, pepper, sugar & vanilla to
mousse consistency, transfer to piping bag. Slice figs crosswise,
showcasing the seeds.
To make the syrup, simmer equal parts of balsamic vinegar
and juice until reduced by half. Allow to cool to room temp,
refrigerate until syrup consistency. Place in squeeze bottle.
1. Place 1 pastry square on plate. Pipe mousse. Layer figs,
drizzle with balsamic syrup.
2. Repeat
3. Top with pastry square, dust with powdered sugar.Fig &
Pepper Napoleons
Mahalo to Pastry Chef Nikki Schlimmer
Pan Seared Swordfish
Glazed with Lemongrass and Shiitaki Butter Cream Sauce
On a bed of Local-grown Palm Shoot Salad
Mahalo to Executive Chef Arnold Arellano and Sous Chef Clement
Kaimiola
Ingredients:
Palm Shoot Salad
- 3 oz. Palm Shoot julienned
- 1 whole Red Pepper julienned
- 1 whole Green Pepper julienned
- 1/2 Red Onion julienned
- 3 pc. Balimbi diced fine
- 4 leaves Tropical Oregano finely chopped
- 1 oz. Olive Oil
- 1 tbsp crushed Red Pepper
- Salt and Pepper to taste
Mix all ingredients in a bowl and let sit for 10 minutes
Butter Cream Sauce
- 1 oz. Olive Oil
- 1/2 Tbsp Garlic chopped fine
- 1/2 Tbsp Shallots chopped fine
- 1/2 tsp Lemon Grass chopped fine
- 4 pc. Shiitaki Mushrooms julienned
- 1/2 cup White Wine
- 1/4 cup Heavy Cream
- 3 oz. Butter Chips
- Salt and Pepper to taste
Heat pan with olive oil, then saute garlic, shallots, lemon
grass and Shiitake mushrooms, then glaze with white wine.
Reduce half way, add heavy cream and reduce, turn off heat
then add butter chips slowly and mix. Add salt and pepper
for flavor.
Dust swordfish with flour and cook both sides for about 3
minutes. Place salad on plate, top with swordfish, garnish
with micro basil.
Any questions or comments: info@keauhoufarmersmarket.com