Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Kaʻū Orange Sauce

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uCook with ease!

Quick and easy and created for those with busy lifestyles or days when you want a fast, but delicious meal.

uCook with flair!

These recipes may have more ingredients or steps to the procedure. Enjoy them when you have more time for preparation and cooking.

Ingredients:

  • Salmon fillet (6 oz, ½” thick)2 pcs
  • Kaʻū Orange Teriyaki Sauce½ c
  • Vegetable oil1 Tbl

Procedure:

  • Place salmon and 6 Tbl of Kaʻū Orange Teriyaki Sauce in a ziploc bag, seal, and marinate for one day (save 2 Tbl for glaze)
  • Remove salmon from marinade and set aside
  • Heat oil in a teflon pan over medium heat
  • Sear salmon for 1 minute on each side
  • Remove salmon from the pan and glaze with remaining 2 Tbl of Kaʻū Orange Teriyaki Sauce

Ingredients: Yield – 1 serving

  • Ponzu marinated salmon4 oz
    • (marinating salmon is optional)
  • Mesclun greens2 oz
  • Cucumber, slicedas desired
  • Tear drop tomatoesas desired
  • Orange segmentsas desired
  • Kaʻū Orange Vinaigrette3 – 4 Tbl

Procedure:

  • Marinate salmon for 2 hours
  • Sear salmon for 1 minute on each sides/li>
  • Toss greens with Kaʻū Orange Vinaigrette
  • Plate all ingredients and serve

Optional:

  • Put ¼ c ponzu marinade in a sauce pan
  • Reduce until slightly thick/li>
  • Glaze salmon & serve

Ponzu Marinade

 

Ingredients: Yield – ½ c

  • Mirin1 Tbl
  • Rice vinegar3 Tbl
  • Aloha shoyu3 Tbl
  • Sugar1 Tbl
  • Lemon juice1 tsp
  • Lemon zest1 tsp
  • Kosher salt¼ tsp

 

PROCEDURE:

  • Combine all ingredients

Kaʻū Orange Vinaigrette

 

Ingredients: Yield – 1¼ cup

  • Kaʻū Orange Sauce½ c
  • Orange juice1 pc
  • Water2 Tbl
  • Orange zest1 tsp
  • Vegetable oil¼ c
  • Sesame oil¼ tsp
  • Mayonnaise1 – ½ Tbl
  • Rice vinegar1 Tbl
  • Saltpinch

 

Ingredients: Yield – 2½ cup

  • Kaʻū Orange Sauce1 c
  • Orange juice2 pcs
  • Water¼ c
  • Orange zest2 tsp
  • Vegetable oil½ c
  • Sesame oil½ tsp
  • Mayonnaise3 Tbl
  • Rice vinegar2 Tbl
  • Salt⅛ tsp

 

PROCEDURE:

  • Combine all ingredients</li

Ingredients: Yield – 4-5 portions

  • Boneless chicken leg meat2½ #
  • Kaʻū Orange Teriyaki Sauce¾ – 1 c
  • Kaʻū Orange Teriyaki Sauce⅓ c

Procedure:

  • Marinate chicken with ¾ – 1 c of Kaʻū Orange Teriyaki Sauce for 1 to 2 days
  • Grill chicken for 4 to 5 minutes on each side or until chicken is cooked
  • Remove chicken from grill and let rest 3 to 4 minutes
  • Brush with ⅓ c Kaʻū Orange Teriyaki Sauce and serve

Ingredients: Yield – 8 skewers

  • Chicken skewers (1½ – 2 oz)8 skewers
  • Kaʻū Orange Teriyaki Sauce2 — 3 Tbl

Procedure:

  • Marinate chicken skewers overnight
  • Grill chicken for 2-3 minutes on each side or until cooked through
  • Glaze skewers with Kaʻū Orange Teriyaki Sauce and serve

Ingredients:

  • Kaʻū Orange Sauce3 c
  • Aloha shoyu3 c
  • Brown sugar1½ c
  • Orange zest2 tsp
  • Kosher salt1½ tsp

Yield: 7 c

Procedure:

  • Combine all ingredients and let sit for 30 minutes or longer before using

Ingredients:

  • Kaʻū Orange Sauce¾ c
  • Ketchup6 Tbl
  • Orange zest½ tsp
  • Kosher salt½ tsp
    • Combine and set aside
  • Ground ginger¾ tsp
  • Garlic powder¾ tsp
  • Salt1½ tsp
    • Combine and mix well (this is the seasoning)
  • Pork butt (1” cube)1½ #
    • Coat with seasoning
  • Cornstarch⅓ c
  • Vegetable oil1½ Tbl
  • Onion (1” cube)4 oz
  • Red bell pepper (1” cube)4 oz
  • Green bell pepper (1” cube)4 oz

Procedure:

  • Coat pork with corn starch
  • Deep fry at 350°F for 4-5 minutes
  • Heat medium size teflon pan and add vegetable oil
  • Heat oil until lightly smoking and add vegetables
  • Saute vegetables over medium heat for 2-3 minutes
  • Add pork and sauce to the pan and cook for 30 seconds
  • Stir to combine well; remove from heat and serve

Ingredients:

  • Pork Ribs 7-8 #
  • Brine 1 gal
  • Water as needed
  • Dry rub as needed
  • Kaʻū Orange BBQ sauce as needed

Procedure:

  • Place ribs in brine and marinate overnight (24 hrs)
  • Remove ribs from brine and place in a pan
  • Add water to the pan, covering ribs half way
  • Cover pan with foil and bake for 1½ hrs or until tender
  • Remove ribs from pan and coat the top of the rib with dry rub
  • Place rib on a sheet pan and bake at 350°F until rib is heated through and rub is caramelized (approximately 8-10 minutes)
  • Coat rib with Kaʻū Orange BBQ Sauce & serve

Brine – yield: 1 gal

  • Water 1 gal
  • Kosher salt 4 oz
  • Corn syrup 12 oz
  • Onion powder 1 Tbl
  • Garlic powder 1 Tbl
  • Bay leaf 2 pcs
  • Cracked black pepper 1 Tbl

    • Combine all ingredients

 

Dry Rub – yield: 2 cups

  • Brown sugar 1 c
  • Kosher salt 1 Tbl
  • Black pepper 1 tsp
  • White pepper ½ tsp
  • Chili powder 1 tsp
  • Paprika ⅓ c
  • Coleman mustard 1 tsp
  • Cumin (ground) 1 tsp
  • Onion powder 1 tsp
  • Garlic powder 1 tsp

    • Combine all ingredients and mix well

 

KAʻŪ ORANGE BBQ SAUCE – yield: 2½ cups

  • Kaʻū Orange Sauce 1 c
  • Ketchup 1 c
  • Yellow mustard 1 Tbl
  • Chili powder 1 Tbl
  • Onion powder 2 tsp
  • Liquid smoke 2 tsp
  • Old Bay Seasoning 1 tsp
  • Kosher salt 1 tsp
  • Orange zest 4 tsp/2 oranges
  • Brown sugar ¼ c

    • Combine all ingredients and mix well

Ingredients:

    • Kaʻū Orange Sauce ¾ c
    • Fish sauce 6 Tbl
    • Orange zest ¾ tsp
    • Lime juice (fresh) 1½ Tbl (1 piece)
    • Rice noodle (soften in warm water until pliable) 8 oz
    • Water 2 qts
    • Vegetable oil 3 Tbl
    • Pork (ground & seasoned) 6 oz (¾ c)
    • Garlic (minced) 1 tsp
    • Shiitake (fine julienne) 2 pcs
    • Kai choi (julienne; blanch in 3 c water & 2 tsp salt) 1½ c raw; ½ c blanched
    • Tofu (small dice) ⅓ c
    • Bean sprouts ¾ c
    • Carrots (julienne) ½ c
    • Kaʻū Orange Sauce ½ c
    • Rice noodle (cooked) 14 oz
    • Mint (fine julienne) 2 – 3 Tbl

* Pork and vegetable amounts above are enough for half the amount of cooked noodles. If preparing the entire 8 oz of noodles, double the amounts for pork and vegetables, but we suggest cooking in two batches for ease of handling.

Procedure:

  • Combine first four (4) ingredients, mix well and set aside
  • Cook softened rice noodle in 2 qts of boiling water for 30 seconds
  • Strain noodle & rinse with cold water; split amount in half & set aside
  • Heat medium sized teflon pan until lightly smoking
  • Add ground pork and garlic & saute for 1 minute
  • Add shiitake and continue sauteing for 30 seconds
  • Add remaining ingredients, except mint, to the pan
  • Heat through & mix well
  • Add mint & mix well
  • Remove from heat and serve
  • Extra sauce mixture may be added to flavor noodles as desired or used for the other half of the noodles

Ingredients:

  • Chicken leg meat, 1“ cubes1#
  • Kosher saltto taste (we use ¼ tsp)
  • Ground black pepper⅛ tsp
  • Flour1 c
  • Egg, scrambled2
  • Kaʻū Orange Sauce½ c

Procedure:

  • Season chicken with salt and pepper, coat with flour, dip in egg, coat with 2nd layer of flour, and deep fry at 350° until done
  • Drain excess oil
  • Toss immediately with Kaʻū Orange Sauce and serve
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