Chef Ron De Guzmans Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16.  Be sure to catch Ron’s episode on Cooking Hawaiian Style.

Ingredients:

Crispy Pork Belly:

• 1 lb. Pork Belly
• 6 cloves Garlic
• 1 tablespoon Black Peppercorn
• 3 Bay Leaves
• 2 tablespoons Salt

Kabocha Puree:

• 1/2 Kabocha sqaush, seeds removed
• Marscapone cheese to taste
• Salt to taste
• 1 tablespoon butter

Balsamic Reduction:

• 2 cups balsamic vinegar
• 3/4 cup brown sugar
• 1 cinnamon stick
•  2 star anise

Pork and Squash:

• Preheat Oven to 350 degrees.
• Add all ingredients to a pan, cover pork belly with water ¾ of the way. Cook until pork is fork tender. Remove from pan and cover with parchment paper and cool in refrigerator over night. When ready to serve, cut to desired size and fry until crispy brown.

Kabocha Puree:

• Preheat oven 350 degrees
• Cut Kabocha in half, remove seeds. In a pan, add Kabocha and 1cup water. Cover with foil and bake until tender. Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency. Reserve until ready to use

Balsamic Reduction:

Add all ingredients to a sauce pot and reduce to a syrup like consistency. Cool and reserve until ready to use.

Assembly:

When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate. Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.

Find more hwaiian Recipes Visit Here@ Hawaiian Pork Recipes

Teriyaki Takuan Spam Musubi Recipe

This teriyaki takuan spam musubi was created by Chef Adam Tabura of Aloha Plate who served as spam musubi ambassadors for Hormel. This spam musubi recipe is one of 12 creations made as part of this partnership with Hormel.

Ingredients:

Teriyaki Takuan Spam Musubi

• 1 12-ounce can SPAM® Teriyaki, cut lengthwise into 8 slices
• 4.5 oz white steamed rice, cooked ahead of time
• 4 sheets Japanese nori, cut in half
• 1 oz olive oil
• 1 Tbsp fresh ginger root juice
• 1/4 cup Yamasa soy
• 1/4 cup water
• 2 Tbsp brown cane sugar
• 1 oz green onion whites, cut in half lengthwise
• Takuan (pickled daikon), pre-bought

Cooking Process:

To make this teriyaki takuan spam musubi, Cook SPAM® Teriyaki until there is a nice sear on both sides. Remove from pan and add soy, water, ginger juice, sugar and green onion to pan and heat to a simmer. Then add SPAM® Teriyaki back into pan simmering in sauce for 3-4 minutes.

Remove and place on rice and wrap with Nori. Add chopped Takuan (pickled daikon). Serve spam musubi warm.

how to serve:

Serve this teriyaki takuan spam musubi with a side of teriyaki sauce or a creamy wasabi sauce.

Nutritional Information:

No nutritional data available for teriyaki takuan spam musubi.

Check More recipres visit here@ Hwaiian Rice Recipes

Raw Coconut Bars Recipe

Looking for a quick treat that is easy to make and delicious?  Try these raw coconut bars which are vegan and vegetarian friendly!  Add some chopped macadamia nuts for added flavor and crunch!

Ingredients:

• 4 tablespoons coconut butter, room temperature
• 2 tablespoons coconut oil, room temperature
• 1 1/2 tablespoons agave
• 1/4 teaspoon pure vanilla extract
• pinch of salt
• 1 3/4 cups sweetened coconut flakes

Add 1/2 cup finely chopped macadamia nuts for added crunch (optional)

Cooking Process:

Line a loaf pan with parchment or waxed paper. Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and mix well. Add shredded coconut and macadamia nuts (optional) and mix well ensuring that all ingredients are combined. Add mixture to pan and press firmly using your fingers until the mixture holds its form.

Place in refrigerator for 60 minutes or until it sets.

Find more delicious recipes visit here@ Hawaiian Vegetarian Recipes

David Sumidas Kim Chee Fried Rice With Watercress Recipe

I met the legendary David Sumida on the set of Cooking Hawaiian Style.  I was so excited to meet him as his family has been providing watercress for the state of Hawaii since the 1920's.  I was also happy to have David join us as he works extremely hard and hasn't had a day off in years.  Since the taping of the show, we have been in touch and every now and then, I see David posting an awesome recipe using watercress.   I'm hoping that he continues to send me more of his ono recipes.  This is food from our past...and we need to ensure that it continues to serve our future.  Mahalo David for all that you and your family are doing to feed the people of Hawaii!

Ingredients:

• 3 cups cooked rice, chilled
• 2 tablespoons oyster sauce
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 2 teaspoons Aloha shoyu
• 1/4 cup green onion, thinly sliced
• 2 lup cheong, thinly sliced
• 1 cup hot Korean kim chee, coarsely chopped
• 1 cup watercress, cut into 1 inch lengths
• 1/2 cup fresh pineapple, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped

Cooking Process:

Add oyster sauce to rice and gently mix. Set aside.

For the shoyu omelet:

• In a bowl, whisk eggs, shoyu and green onion.
• Heat a large pan or wok over medium heat and add 1 tablespoon oil. Add egg mixture and make a thin omelet. With a spatula, gently roll it, plate and thinly slice it. Set aside.
• Turn up heat to high, add remaining oil and add lup cheong. Stir fry 1 minute, then add rice and stir fry 1 minute. Add kim chee and watercress and stir fry 1 minute.
• Add sliced omelet, pineapple and cilantro and toss until heated through.

For more delicious recipes visit here@ Hawaiian Chinese Recipes

Grilled Salmon Recipe

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!"

Ingredients:

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Cooking Process:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

 More checkout here for Hawaiian Fish Recipes & Seafoods

Easy Baked Salmon Recipe in Thai Style

Perfect Hawaiian Fish Recipes for your family diet and easy to cook. That is healthy food and diet for the heart patients. Thai Baked Salmon Recipe contains 3 ingredients and takes 15 minutes. 

Ingredients

Produce

• 2 tbsp Green onions

Condiments

• 5/8 cup Thai sweet chili sauce

Baking & spices

• 1 Pinch Salt

Oils & vinegars

• 1 Cooking spray

Other

• 6 X 6 oz sockeye salmon fillets, skin on or off

Directions
1) In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
 

2) Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
 

3) Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.

Storage Instructions: Refrigerate covered for up to 3 days. 

More checkout here for Hawaiian Fish Recipes & Seafoods

Ono Bacon Wrapped Kim Chee Wings Recipe

A nice twist on the buffalo wing, this is my simple Kim Chee wing recipe wrapped with bacon.  For the seasoning, I use Noh Foods Kim Chee seasoning and a few other ingredients.

Ingredients:

• 1 - 1/12 lb chicken wings
• 1 package Noh Kim Chee Seasoning
• Salt & pepper to taste
• 1 tablespoon sesame oil
• Bacon strips cut in half
• Oil for frying
• Kim Chee Base Sauce (optional)

Cooking Process:

• Put chicken wings in a bowl.  I prepared mine lollipop style, but to keep it simple, just use regular chicken wings.  Sprinkle kim chee seasoning onto wings, season with salt and pepper and drizzle sesame oil.  Mix well and allow to marinate for 30+ minutes.  If mixture is too dry, add just a little bit of water. 
• Heat oil to 375.  Take pieces of bacon and cut in half.  wrap each wing with a piece of bacon.  Insert toothpick to hold bacon to wing.  Fry wings in 2-3 batches for 12-15 minutes or until golden brown.  Repeat until all wings are cooked. 

Optional: If you like your wings dripping with sauce, you can toss cooked wings in dashi kim chee base just before serving or use base as a dipping sauce.

For more delicious NOH Foods Recipe Visit Here@ Hawaiian NOH Foods Recipe

Easy Chicken Enchilada Recipes

Created this easy chicken enchilada dish to share. Perfect for quick family meals or last minute potluck. I made this for my family last night and it was a hit. What seperates it from other similar dishes is that the combination of the two types of enchilada sauces. You can double the chicken and use it for next day tacos or nachos. I hope you enjoy.

Ingredients:

• 3lb boneless skinless chicken
• 1 cube chicken bouillon
• 1 heaping tbsp. pesto
• Corn or flour tortilla
• 1 can black beans
• 1 can corn (I used southwest corn blend)
• ½ onion diced
• 2 tbsp. taco seasoning
• 2 small cans el paso green chile enchilada sauce
• 2 small cans el paso red enchilada sauce
• 1 bag Mexican cheese blend
• 1 can sliced olives
• 3 stalks chopped green onion

Garnish:

• 1 diced avocado
• ½ c. chopped cilantro

Cooking Process:

Directions:
In a pot fill water to cover the chicken. Add bouillon and pesto, bring to boil Simmer until chicken falls apart, approximately 20-30 minutes, set aside In a sauté pan, fry diced onions until translucent Add in corn, black beans and taco seasoning Drain chicken, shred as needed Add chicken to corn mixture, warm Mix 2 types enchilada sauce in a bowl In a 9x13 pan spread 3/4c enchilada sauce on the bottom Fill tortillas with chicken mixture, roll and fill pan Pour more sauce all over the top of enchiladas Spread shredded cheese Top with olives and green onions Cover and bake 30 minutes at 375 degrees Take off cover and bake another 15 minutes Serve and garnish

how to serve:

A great compliment on the side is mexican rice.

For more delicious Chicken Recipes Visit Here@ Hawaiian chicken Recipes

Dad's Day Strata Recipe

I wanted to make my husband a nice Father's Day brunch, but we were in dire need of a trip to the grocery store. I scrounged what we had in the kitchen, and the Dad's Day Strata was born! It turned out very yummy and is very easy.

Ingredients:

• 1/2 cup broccoli florets
• 3 slices whole wheat bread, cubed
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained
• 8 slices deli honey ham, shredded
• 1/4 cup shredded pepperjack cheese
• 4 eggs
• 1/4 cup heavy whipping cream
• 1 1/2 teaspoons garlic powder
• salt and ground black pepper to taste

Directions:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square casserole dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Mix steamed broccoli, bread cubes, diced tomatoes, ham, and pepper jack cheese together in a large bowl.
• Beat eggs, cream, garlic powder, salt, and pepper together in a separate bowl; stir into broccoli mixture. Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until eggs are set in the middle, about 35 minutes. Allow to cool for 3 to 5 minutes before cutting.

Tip:

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

See more Hawaiian Recipes Visit Here@ Hawaiian Seafood Recipes

Korean Beef Short Rib Stew Recipe

This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.

Ingredients:

• 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
• 4 cups water
• 6 tablespoons soy sauce
• 8 cloves garlic, minced
• 1 small onion, sliced
• 1 tablespoon rice wine
• 1 tablespoon brown sugar
• 2 carrots, cut into chunks
• 2 small potatoes, cut into chunks
• 1/2 cup fresh shiitake mushrooms, sliced
• 2 tablespoons light corn syrup
• 1 tablespoon Asian (toasted) sesame oil
• 6 chestnuts, peeled (optional)
• 6 dates, pitted (optional)
• sliced green onion

Directions:

• Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
• Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
• Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
• Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

Cook's Note:
You can use reconstituted dried shiitake mushrooms.

For more Korean Beef  Recipes Visit Here@ Hawaiian Korean Beef  Recipes

Filet Mignon with Rich Balsamic Glaze Recipe

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Ingredients:

• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste

Directions:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Find more Delicious Recipes Visit here@ Hawaiian Beef Recipes