By Ken Takahashi
Honolulu Burger Company, 1295 S. Beretania St., Honolulu, 808-808-626-5202, www.honoluluburgercom.com.

Makes 16 Pops
Perfect for parties and pupus

1 lb grass-fed burger (1 oz per pop)
Ingredients for your choice of stuffings (see below suggestions):
- Chopped mushrooms and shredded cheddar cheese
- Chopped jalapenos and shredded cheese
- Crumbled blue cheese and crumbled fried bacon
16 won ton wrappers
16 wooden sticks
Oil for deep frying pops

Get the oil hot in your fryer 350 degrees. Roll 1 oz. of burger around your choice of stuffing combos, covering all the stuffing with burger. Stick the lollipop sticks in the meatball.  Moisten the wrapper edges.  Wrap burger ball in won ton wrapper. Make sure to wrap the won ton pei around the stick and give it a twist to make sure that it adheres to the lollipop stick at its base.  Place the pops, burger side down, in deep fryer basket and lower into deep fryer (try not to get the stick in the oil-to make it easier to handle don’t get oil on the sticks). Fry till golden brown. Raise basket and carefully remove pops and place on paper towels to drain and cool. Serve with bowl of condiments for dipping: mustard, ketchup, mayo, chopped pickle, etc.

By Scott Lutey
Eddie Aikau Restaurant at Waikoloa Kings’ Shops
Facebook

Serves 2

Chef Lutey's Kalua Big Island Beef "taste" at last year's event

Grass-fed local Beef Tenderloin
2-6 oz. medallions
1 t. fresh black pepper
1 t. alae salt
4 oz. Big Island Goat Cheese

Tomato Relish
1 cup ripe local tomato small diced
1/2 cup roasted garlic chopped
1 T. chopped fresh Basil
1 t. extra virgin olive oil
1 t. 12-year balsamic

Season medallions on both sides with salt and pepper. Grill to desired temperature. Top with cheese. In a small bowl, mix tomato relish. Use favorite accompaniment and top with tomato relish.

By Derek Kurisu of KTA

3 lbs grass-fed beef shortribs OR slice chuck roast into stew thickness
1/2 t salt
1/2 t pepper
1/4 cup catsup
1 8oz can tomato sauce
1T sugar
1 clove minced garlic
1/4 cup brown sugar
1-1/2 T vinegar
1-1/2 T sherry
3 T shoyu
1-1/2 T Worcestershire sauce
2 T cornstarch or flour
1/4 cup water

Brown shortribs with salt and small coating of flour. Place remaining ingredients except cornstarch and water. Simmer for 90 mins or until tender. Mix cornstarch and water to thicken sauce as necessary. Serve over rice or noodles.

By Michelle Yamaguchi
‘Umeke Market, Downtown Honolulu and across from Kahala Mall

Makes one loaf of meatloaf

2 lbs. grass-fed Big Island ground beef
11/2 cups cooked brown rice
1 small onion, diced
2 T. garlic puree (crushed garlic)
2 t. paprika
2-3 t. dried hot red pepper, depending upon how spicy you like it (can substitute with cayenne pepper)
1/2 cup Korean BBQ Sauce (recipe below)
2 large eggs
8 oz. kim chee
1 t. sea salt
1 t. black pepper

Preheat oven to 350 degrees. Thoroughly mix together all of the above ingredients in a large bowl. Place mixture into a loaf pan and pat the top about 10 times to make sure it’s even inside. Cover with foil and bake for 40 minutes. Remove the foil, spread Korean BBQ Sauce evenly over the top and bake for another 10-15 minutes, making sure the top doesn’t burn.

Korean BBQ Sauce

11/2 cups ketchup
1 T. Sesame oil
1 T. Bragg’s Liquid Aminos (shoyu substitute with less sodium)
2 T. garlic puree
1-2 Hawaiian chili peppers minced
1/2 t. cayenne pepper
2 T. sugar
1 T. ginger puree

In a small bowl, mix all ingredients well.

alohaMondays, Chef Kanoa Miura

Banana flower from Tutu’s house
Peel and Julienne leaves
Soak over night in sugar-lemon water
Drain liquid from leaves
Mix with mint, Thai basil, cilantro, minced garlic
1/4 cup Patis and juice from 2 limes
Add sugar as needed
And little bit of ALOHA
Mix all on a MONDAY