Garlic, Crab, Artichoke & Kale Deviled Egg

DEVILED EGG – INGREDIENTS:

  • Eggs12
  • Garlic Mayonnaise10 Tbl
  • Crab (fresh, can, or imitation)⅔ c
  • Artichoke hearts (chop)3-4 Tbl
  • Kale (blanch and chop)1 Tbl
  • Saltto taste
  • White pepperto taste

 

GARLIC MAYONNAISE -INGREDIENTS:

  • Mayonnaise1 c
  • Garlic Sauce & Marinade3 Tbl
  • Saltto taste
  • White pepperto taste
  • Parsley (chop) optionalas needed

DEVILED EGG – PROCEDURE:

  • Gently simmer eggs for 7 minutes; turn off heat and let sit in hot water for 5 minutes
  • Remove from heat and cool immediately under cold running water
  • Remove shells and pat dry
  • Cut eggs in half (lengthwise) and remove yolks
  • Place yolks in a bowl and mash until smooth
  • Add garlic mayonnaise, crab, artichoke hearts, kale, salt, and white pepper
  • Combine and mix well
  • Check seasoning
  • Stuff egg halves with mixed yolk filling

GARLIC MAYONNAISE – PROCEDURE:

  • Heat Garlic Sauce & Marinade in small Teflon pan for 1 minute – do not brown garlic
  • Remove from heat and pour into a medium bowl; cool completely
  • Add mayonnaise to the bowl and mix well with Garlic Sauce & Marinade
  • Add seasoning and parsley as desired

Lemongrass Tonkatsu

Ingredients:

  • Pork loin (slice ½”)1#
  • Lemongrass Sauce & Marinade½ c
  • Kosher salt (optional)¼ tsp
  • Flouras needed
  • Eggas needed
  • Pankoas needed
  • Lemongrass Sauce & Marinade (optional)as needed

 

Procedure:

  • Place pork, Lemongrass Sauce & Marinade, and salt in Ziploc bag and marinate 1-2 days
  • Remove pork from marinade and drain
  • Dust pork lightly with flour
  • Dip in egg and coat evenly with panko
  • Heat oil to 350°F and fry until golden brown
  • Place in 350°F oven and cook until done (160°F internal temperature)
  • Brush katsu very lightly with lemongrass Sauce

Lemongrass Chicken Katsu

 

 

 

 

 

 

 

 

INGREDIENTS:

  • Chicken leg meat2 #
  • Lemongrass Sauce & Marinade¾ – 1 c
  • Kosher salt (optional)½ tsp
  • Flour as needed
  • Egg as needed
  • Panko as needed
  • Lemongrass Sauce & Marinade (optional)as needed

PROCEDURE:

  • Place chicken, Lemongrass Sauce & Marinade, and salt in Ziploc bag and marinate 1-2 days
  • Remove chicken from marinade and drain
  • Dust chicken lightly with flour
  • Dip in egg and coat evenly with panko
  • Heat oil to 350°F and fry until golden brown
  • Place in 350°F oven and cook until done (160°F internal temperature)
  • Brush katsu very lightly with Lemongrass Sauce

Lemongrass Shrimp Skewers

 

 

 

 

 

 

 

INGREDIENTS:

  • Shrimp 21/2512
  • Lemongrass Sauce & Marinade2-3 Tbl

PROCEDURE:

  • Place shrimp and Lemongrass Sauce & Marinade in a small Ziploc bag
  • Carefully move shrimp around to coat with sauce
  • Marinate for several hours or overnight
  • Skewer shrimp and cook on grill until done
  • Alternate cooking methodes:
    • Skewer or not
    • Saute rather than grill

Lemongrass Ahi Poke

 

INGREDIENTS:

  • Ahi cubes 1#
  • Kosher salt½ tsp
  • Lemongrass Sauce & Marinade 7 Tbl
  • Sriracha¼ tsp
  • Avocado (diced)½ c
  • Edamame (cooked and shelled)¼ c

PROCEDURE:

  • Massage salt into ahi cubes
  • Add Lemongrass Sauce & Marinade and Sriracha to ahi and mix well
  • Add avocado and edamame and mix gently
  • Refrigerate until ready to serve

Garlic, Bacon & Spinach Deviled Egg

DEVILED EGG – INGREDIENTS:

  • Eggs12
  • Garlic Mayonnaise8-10 Tbl
  • Fresh bacon bits (dice)4 pcs
  • Spinach(blanch and chop)1 Tbl
  • Salt to taste
  • White pepper to taste

 

GARLIC MAYONNAISE -INGREDIENTS:

  • Mayonnaise1 c
  • Garlic Sauce & Marinade 3 Tbl
  • Salt to taste
  • White pepper to taste
  • Parsley (chop) optional as needed

DEVILED EGG – PROCEDURE:

  • Gently simmer eggs for 12 minutes
  • Remove from heat and cool immediately under cold running water
  • Remove shells and pat dry
  • Cut eggs in half (lengthwise) and remove yolks
  • Place yolks in a bowl and mash until smooth
  • Add garlic mayonnaise, bacon bits, spinach, salt, and white pepper
  • Combine and mix well
  • Check seasoning
  • Stuff egg halves with mixed yolk filling

GARLIC MAYONNAISE – PROCEDURE:

  • Heat Garlic Sauce & Marinade in small Teflon pan for 1 minute – do not brown garlic
  • Remove from heat and pour into a medium bowl; cool completely
  • Add mayonnaise to the bowl and mix well with Garlic Sauce & Marinade
  • Add seasoning and parsley as desired

Spaghetti with Garlic, Capers, Tomatoes & Spinach

Ingredients:

  • Spaghetti (dry)8 oz
  • Wateras needed
  • Saltas needed
  • Garlic Sauce & Marinade6 -7 Tbl
  • Salt¼ tsp
  • Capers (chop)1½ Tbl
  • Tomato (medium dice)⅓ c
  • Spinach (chop)½ c
  • Spaghetti (cooked al dente)8 oz
  • Saltto taste
  • Black pepperto taste
  • Parmesan cheese (grated)1 – 2 Tbl
  • Lemon juice (optional)to taste

 

Procedure:

  • Cook spaghetti in salted boiling water to al dente; drain and reserve
  • Combine Garlic Sauce & Marinade and salt and cook over medium heat for 2 – 3 minutes
  • Add capers and tomatoes and continue cooking for 1 – 2 minutes
  • Add spinach and spaghetti and continue cooking for 1 – 2 minutes or until spinach is wilted and spaghetti is heated through
  • Season to taste and top with parmesan
  • Drizzle with lemon juice, if desired

Kaʻū Orange Salsa

Ingredients:

  • Tomato (small dice)1¼ c
  • Tomato sauce¼ c
  • Kaʻū Orange Sauce¼ c
  • Lime juice1 Tbl
  • Cilantro (chop)1 Tbl
  • Garlic (mince)½ tsp
  • Jalapeno (mince)to taste
  • Kosher salt¼ tsp
  • Rice vinegar (optional)2 tsp

 

Procedure:

  • Combine all ingredients and mix well
  • Refrigerate 2-3 hours before serving

Orange BBQ Kalua Pork Quesadilla with Kaʻū Orange Salsa

Ingredients:

  • Kaʻū Orange BBQ Sauce
    • BBQ sauce1 c
    • Kaʻū Orange Sauce½ c
    • Orange rind (optional)½ tsp
  •  
  • Kalua pork (shredded)¾ c (6 oz)
  • Kaʻū Orange BBQ Sauce¼ c or as desired
  • Mozzarella (shredded)6 Tbl
  • 6” Flour tortilla2 pcs
  • Kaʻū Orange Salsaas desired
  • Sour creamas desired
  • Guacamoleas desired

 

Procedure:

  • Combine BBQ sauce, Kaʻū Orange Sauce, and orange rind and mix well
  • Combine kalua pork and Orange BBQ Sauce and heat in a saute pan or microwave and reserve
  • Place 1 tortilla in a large Teflon pan over medium heat
  • Evenly sprinkle 3 Tbl of mozzarella cheese on tortilla
  • Spread BBQ kalua pork evenly over tortilla
  • Sprinkle remaining cheese evenly over BBQ kalua pork
  • Place the second tortilla on top, flip, and cook an additional 1-2 minutes
  • Remove from heat and cut into quarters
  • Top with Kaʻū Orange Salsa, sour cream, and guacamole

Stir-Fry Orange & Hoisin Chicken with Vegetable

Ingredients:

  • Stir-Fry Sauce:
    • Kaʻū Orange Sauce½ c
    • Hoisin Sauce½ c
    • Ketchup½ c
    • Chili flakesto taste
    • Rice vinegar2 tsp
  •  
  • Vegetable oil2 Tbl
  • Chicken leg meat (1” dice)8 oz
  • Cornstarch2 Tbl
  • Broccoli (blanch)¼ c or as desired
  • Carrots (slice and blanch)¼ c or as desired
  • Choi sum (cut and blanch)¼ c or as desired
  • Shiitake (quartered)⅛ c or as desired
  • Tofu (1” dice)¼ c or as desired
  • Stir-fry Sauce⅓ – ½ c Tbl or as desired

 

Procedure:

  • Combine Kaʻū Orange Sauce through rice vinegar, mix well, and set aside
  • Coat chicken with cornstarch and set aside
  • Heat oil in a medium-sized Teflon pan over medium heat
  • Place chicken in a pan and saute for 3 – 4 minutes or until chicken is cooked
  • Add vegetables and stir-fry sauce and toss well
  • Cook until vegetables are heated through and serve

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