Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Dad’s Sunday Potatoes

Ingredients:
2 large russet potatoes (or how many you wish)
4 Tbsp. salad oil
Salt and pepper to taste
Procedure:
Wash and peel potatoes.  Slice potatoes lengthwise at approximately ¼ of an inch.  Heat oil in a large skillet to medium heat.  Pat dry the potatoes with a paper towel until completely dry.  Place the potatoes in the heated oil and let cook until each side is golden brown and you can poke a fork in with ease.  Remove potatoes from skillet and drain on a paper towel.  Season with salt and pepper immediately after removing heat.  Serve with anything you wish.
 
 
 
Kona Orange Vinaigrette
 
 
Ingredients:
2 cups Kona orange juice (freshly squeezed)
½ cup rice vinegar
2 shallots, minced
2 Tbsp. Dijon mustard
1 tsp. ginger, grated
1 tsp. garlic, grated
1 cup extra virgin olive oil
1 ½ Tbsp. granulated sugar (to cut acidity)
Salt and pepper to taste
Procedure:
In a non-reactive saucepan, bring the orange juice to a boil, bring down the heat to a medium and reduce the orange juice by 50 percent.  When done, set aside and let it cool to room temperature.  In a mixing bowl add the reduced orange juice, rice vinegar, shallots, Dijon mustard, ginger and garlic.  Slowly drizzle the olive oil into the mixture while stirring briskly with a wire whip.  Mix until all the olive oil has incorporated smoothly with the other ingredients.  Add salt and pepper to taste and whip again until incorporated and seasoned to your liking.  Pour over your favorite greens or salad.

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