Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 28, 1998
Ryan's Ono Pipikaula
Serve with Goat Cheese Crostini & Spicy
Mango Chutney
Pipikaula:
2 lbs beef Round Steak
Clean beef of silver skin. Cut into strips 2" by 6"
Marinade:
1 cup shoyu
2 garlic cloves
1/4 cup brown sugar
1 Tbs liquid smoke
1/2 cup water
1 tsp Hawaiian salt
1 oz ginger root
Combine all ingredients. Place meat in marinade.
Marinate refrigerated for 36 hours.
Smoking the Meat:
Soak kiawe wood. Place meat in smoker at 250 degrees
and smoke for about 3-4 hours or until cooked through
yet still tender. Remove from smoker and let cool. Slice
into bite size portions.
Goat Cheese Crostini
1 french baguette, cut
1 Tbs rosemary, chopped fine into rounds of 24 each
1 tsp garlic, chopped fine
1/4 cup melted butter
1 Tbs chive, chopped fine
salt & pepper to taste
2 Tbs parsley, chopped fine
1 cup goat cheese
1 Tbs basil, chopped fine
Place bread round on sheet tray. Brush with
melted butter. Season with salt and pepper. Place
in 350 degree oven for 7 - 8 minutes until brown and
crisp. Remove and let cool. Combine remainder of
ingredients in food processor and mix until smooth.
Set aside.
Spicy Mango Chutney
3 mango, medium dice
1 Tbs ginger, grated
1 Maui onion, small dice
1/4 cup brown sugar
2 Tbs cilantro, chopped fine
2 Tbs rice wine vinegar
2 Hawaiian chili pepper
1 tsp garlic, minced
1 sweet red pepper, small dice
2 Tbs olive oil
1 bunch green onion, chopped
In a sauce pot heat olive oil. Add onion and sweat
until tender. Add garlic, ginger, red pepper and chili
pepper. Cook for 3 - 5 minutes. Add vinegar and sugar
and reduce. Add mango and cook for 30 minutes. Remove
from heat and stir in the cilantro and green onions. Let cool.
To assemble:
On the toasted baquette place 1 Tbs of the
goat cheese mixture. Top with 2 slices of pipikaula.
Place 1 tsp of chutney over the beef. Garnish with a
sprig of cilantro. Enjoy!
Adam's Peak Salad
FOR THE DRESSING:
1 whole egg 2 oz rice wine vinegar
2 oz lime juice 1 Tbs Dijon mustard
1 Tbs Sambol olek 1 Tbs ginger, minced
2 tsp ceylon curry powder 1/2 cup olive oil
sugar to taste 1/4 cup thick Hawaiian coconut milk
salt & pepper to taste
FOR THE SALAD:
1 lb Kealakekua mixed greens
10 pappadums, fried
2 mangoes, peeled & thinly sliced
8 oz Hamakua or Puna goat cheese
2 Maui onions sliced very thin
3 oz macadamia nuts, finely minced
5 vine ripened Waimea tomatoes,
blanched, skinned, then sliced
1 bunch cilantro, stemmed
2 med. carrots, for garnish
In a blender combine first seven items, add oil slowly
to emulsify. Finish with coconut milk, sugar, salt &
pepper to taste.
In bowl combine greens and 2/3 of the
dressing.
To serve using a fried pappadum, build a peak
in the center of the plate starting with a layer of tomato
and continuing with other ingredients. Garnish with carrot
curls and macnut crusted goat cheese.
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