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Taste 2016 Diverts 96% of Waste from Landfill, Cooking 101 Recipes Posted

Waste Diagram

Total wastes generated at 2016 Taste of the Hawaiian Range.
Credit: Courtesy Dr. Norman Arancon/UH-Hilo

Recycling efforts at the 2016 Mealani’s Taste of the Hawaiian Range diverted a whopping 1,456.3 pounds of waste from the landfill. A waste total of 1,513.79 pounds was generated with 96.2 percent of it diverted or “recovered” as compostables, mixed recyclables, HI-5 redemption and food waste that was distributed to local piggeries. The adjacent diagram shows the breakdown of total waste by pounds and percent.

Recycling Taste of the Hawaiian Range 2016

Kanu O Ka ‘Aina students staffed the many waste stations.
Credit: Fern Gavelek

The County of Hawai’i spearheaded the massive Zero Waste effort, which was assisted by students at Kanu o Ka ‘Aina School. Honoka‘a Intermediate/High School and UH-Hilo. Dr. Norman Arancon of the University of Hawai‘i compiled the waste report and supervised the weighing of the waste.

The 21st annual event at Hilton Waikoloa Village proved to hundreds of attendees and participating culinarians that pasture-raised beef tastes good and can be used to make satisfying dishes. A wide variety of beef cuts —everything from tongue to tail—were assigned and prepared at 29 culinary stations, plus pork, lamb, mutton and goat.

Food at Taste of the Hawaiian Range 2016

A wide variety of meat cuts were used to tantalize attendees.
Credit: Fern Gavelek

In addition, there were 40 product/educational displays. Some booths shared tastes of goodies, like honey and balsamic vinegar, while others offered compelling agricultural displays and informational handouts on topics like Rapid ‘Ohi‘a Death.

Culinary student component

Sheraton Kona at Taste of the Hawaiian Range 2016

One of several culinary stations positioned outdoors on the Lagoon Lanai was the Sheraton Kona.
Credit: Fern Gavelek

Hawai‘i Community College (HCC) culinary students from both East and West Hawai‘i helped chefs and product booths dish out thousands of tasty samples. They included 21 students and three instructors from West Hawai‘i and 52 students, six graduates and four instructors from East Hawai‘i.

Students also were assigned meat cuts to prepare and serve at their own culinary stations. Hilo students were assigned tripe and served Munudo. “It’s a Mexican stew that’s known as a hangover remedy,” smiled Brian Hirata, chef instructor of culinary arts in Hilo.

Food producer Hawaii Lassi

Food producer Hawaii Lassi of Akaml Foods offered a fruity yogurt drink.
Credit: Fern Gavelek

Those studying Asian cookery at HCC in Kona prepared Indian Lamb Curry while those in the European class concocted Lamb Shish-Ka-Bobs. Both schools also offered a selection of desserts, including the popular chocolate-dipped cookies by Chef Fernand Guiot’s Kona students.

Educational activities open to all

Luisa Castro of the UH-Hilo College of Continuing Education and Community Service

Luisa Castro of the UH-Hilo College of Continuing Education and Community Service shared info on class offerings such as food preservation.
Credit: Fern Gavelek

Pre-gala activities were geared to students and home cooks. The first was a live demonstration, “Beef Carcass Butchering and Product Valuation.” Dr. Dale Woerner and Dr. Keith Belk of Colorado State University showed how a half-beef carcass is butchered into products while sharing the characteristics of each. The well-received demonstration instructed future chefs and food service personnel how to best utilize the whole carcass of pasture-raised cattle. In addition, the presentation was of value to the home cook wanting to learn where beef cuts come from.

Cooking Pasture-Raised Beef 101 Recipes

Students at HCC-Hilo

Students at HCC-Hilo finish banana and chocolate chip cookies with a honey butter drizzle.

O’ahu chefs Kevin Hanney and J Schoonover of 12th Ave Grill and Kokohead Cafe demonstrated how to use beef tongue and beef short ribs during Pasture-Raised Beef Cooking 101. Attendees enjoyed samples. Click on these links for their recipes: Red Wine Braised Paniolo Beef Tongue with Sweet Pepper Soffrito and Coconut-Braised Big Island Beef Shortribs. NEED these recipe names LINKED TO WEBSITE PLZ.

HawCC culinary students

HawCC culinary students gather around the educational demo on beef butchering and product valuation.
Credit: Jeff Ikeda

Mahalo to the many others who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and support of locally produced ag products, Mealani’s Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2016 supporters and participants, details on the Mealani Research Station—where Taste began—plus where to get grass-fed beef on the Big Isle AND recipes, at www.TasteoftheHawaiianRange.com.

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Coconut Braised Big Island Beef Short Ribs

Feeds 6

Prepared for Cooking Pasture-Raised Beef 101 at the 2016 Taste of the Hawaiian Range

By Chefs Kevin Hanney and J Schoonover of 12th Ave Grill and Kokohead Cafe

Ingredients:

Short Ribs
6 10oz pcs boneless short ribs
Salt and pepper
3-4 Tbs canola oil
1 qt good quality beef stock
2 12oz cans coconut milk

Buttered Taro Mash
2 1/2 – 3 lbs white taro- peeled and diced into 1″ cubes
1/2 stick butter room temp
Salt and white pepper

Hauula Tomato and Kula Onion Relish
2 large ripe Hauula Tomatoes- cored and sliced into 1/4″ wedges
1/2 large sweet Kula onion- peeled and thinly sliced
1/2 bunch cilantro – roughly chopped
1/2 oz fish sauce
1/2 oz chili oil
Salt and pepper to taste

Directions:

Short Ribs:

Portion short ribs to approximately 10 oz. pieces. Season liberally with salt and pepper on all sides.

Heat Dutch oven or large heavy pot on medium high heat. Add canola oil. When hot, add short ribs and sear on all sides until browned and caramelized.  This may be done in two batches to avoid overcrowding. Once all meat is seared, drain all excess oil and return to the pot. Add beef stock and coconut milk to fully cover all short ribs.  Bring liquid to a simmer.

Cover with lid and place in 325 degree oven for 4-5 hours or until tender. Note: cooking time will vary depending on thickness of beef.

Buttered Taro Mash:

Place diced taro in large pot and cover with water. Bring to a low boil and cook for 20-25 minutes until tender. Drain and mash or press thru potato ricer. Stir in salt, pepper and butter until melted and well incorporated.

Hauula Tomato & Kula Onion Relish:

In medium bowl place tomatoes, onions and cilantro. Sprinkle with salt, chili oil and fish sauce. Mix gently and refrigerate until ready to serve.

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Red Wine Braised Paniolo Beef Tongue, Sweet Pepper Soffrito, Shaved Local Fennell with Meyer Lemon Vinaigrette

Prepared for Cooking Pasture-Raised Beef 101 at the 2016 Taste of the Hawaiian Range

By Chefs Kevin Hanney and J Schoonover of 12th Ave Grill and Kokohead Cafe

Ingredients:

Beef Tongue
1 3-4 lb. beef tongue
2 cups rough chopped herbs of your choice. Ie: Parsley, thyme, sage and tarragon
2 cups kosher salt
1 bottle red wine
1 quart quality beef stock

Sweet Pepper Soffrito

2 small red bell peppers, sliced in to 1” strips
2 small yellow bell peppers, sliced in to 1” strips
1 small green bell pepper slice in to 1” strips
3 ripe Roma tomatoes halved and sliced thin
1 medium yellow onion sliced thin
½ cup olive oil
5 cloves garlic sliced thin
¼ cup smoked paprika
Salt to taste

Shaved Local Fennel with Meyer Lemon Vinaigrette
1 large bulb fennel with fronds, shaved thinly

Vinaigrette:
¼ cup fresh squeezed meyer lemon Juice
¾ cup canola oil
3 tablespoons Manoa honey
Salt and pepper to taste
½ teaspoon minced thyme
1 teaspoon minced shallot

Directions:

Place herbs and salt into food processor and pulse until herbs are finely shopped and salt is well incorporated

Rinse and dry tongue thoroughly and place in plastic container. Coat tongue liberally with salt/herb mixture. Refrigerate 12 hrs.

Remove tongue and rinse well. Place tongue in Dutch oven or heavy pot just big enough to hold the tongue. Add wine and beef stock to cover completely. Cover with lid and place in 325 degree oven for 5-6 hours or until tender

Remove tongue from liquid (reserve) and thoroughly cool. Carefully peel off exterior of tongue and discard. Slice tongue in to 1/2” slices. Set aside

Simmer brazing liquid over medium heat until reduced by half. Season brazing liquid with salt and pepper to taste.

Place sliced tongue on oven safe dish and warm in the oven. Ladle reduce jus over tongue.

Sweet Pepper Soffrito:

Heat olive oil in medium sauce pan on medium heat. Add all ingredients except paprika. Season with salt and pepper. When peppers and onions have softened, add paprika and reduce heat to low simmer. Continue cooking for 30-40 minutes stirring frequently until most liquid has evaporated. Taste and reason if necessary.

Vinaigrette:

In medium sized mixing bowl whisk together all ingredients except canola oil. Slowly drizzle in canola oil while whisking vigorously. Salt and Pepper to taste as needed.

Dress shaved fennel with vinaigrette and add a fennel fronts as garnish.

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Grilled Marinated Lemongrass Flank Steak on a Crostini with Pickled Vegetables  and Chili Pepper Aioli

Served at 2015 Taste by UH-Palamanui culinary students

Flank Steak Recipe

19-20 lbs of Flank steak

Marinade

2 1/2 cups           Shallots, roughly chopped
2 1/2 cups           Garlic, roughly chopped
2 1/2 cups           Lemongrass, white stems only, roughly chopped
2 cups                 Red Chili, seeded and roughly chopped
1 1/4 cup            Toasted Sesame, white seeds
2 1/2 cups           Fish Sauce (Patis)

Except for Fish Sauce, put all marinade ingredients into a robot coupe and blend until slightly incorporated. Do not puree.

Slightly pound Flank Steak and rub in Fish Sauce on both sides of meat.

Cover meat with marinade on both sides. Refrigerate overnight.

Grill meat until doneness is reached. Allow meat to rest before cutting. Be sure to mark meat with grill marks.

Slice thinly about 3/16” x 1 1/4” or to fit size of crostinis.

Crostinis

Slice into 1/4” slices. Cut into 1 bite pieces. Lay bread flat on parchment paper. Brush lightly with Garlic Olive Oil. Toast in oven until lightly brown and slightly crisp.53 crostini’s per foot of French bread and 106 pieces for 2 feet.

Chili Pepper Aioli

60 oz       Mayonnaise
1/3 cup    Sambal to taste
4 Tbsp     Garlic, minced and made into paste
5 tsp         Lemongrass, finely minced
TT             Ginger juice

Mix all ingredients. Taste and adjust.

Carrot and Daikon Pickle

24 oz   Carrots
32 oz   Daikon
24 oz   Rice Vinegar
32 oz   Water
2 1/4 cups  Sugar
2 1/2 Tbsp Salt

Peel carrots and daikon. Use mandolin to fine julienne Carrots and Daikon. Cut julienned carrots and daikon into about 1” strips. Mix rice vinegar, water, sugar and salt until dissolved. Put carrot and daikon into pickle mixture, refrigerate overnight.

Garnishes

8-10 bunches Cilantro – one leaf per crostini
27 Cucumbers – Leave skin on, sliced thin then cut in half
Black and white sesame seeds on top for color

How to compose

Crostini
Aioli smear
Cucumber
Flank Steak
Pickled Carrot and Daikon
Cilantro leaf
Black and White Sesame – few seeds each

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Pipikaula Brine

for Chef Abarcar 101 Cooking Demo

Ingredients:
3 pieces celery
2 pieces carrots
1 piece onion
10 thyme sprigs
12 smashed garlic cloves
1 4-inch piece ginger, smashed
1/4 cup sugar
12 cup kosher salt
1 4-inch piece ginger
1 cup kikkoman shoyu
1 gal. water
2 lbs. beef chuck or other cut, cut into strips

Instructions:

  • Heat water with sugar and salt. Add to brine ingredients and cool.
  • Add beef strips and brine over night.
  • Remove from brine and air dry on rack in refrigerator to develop pellicle. Smoke for 1 houir at 200 degrees F. Cook beef to desired doneness and enjoy.
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