Before thinking that the name of this recipe, "Sterling Silver Short Rib BBQ Beef Stew" has redundancies in it, remind yourself that it has 3 kinds of meat! Two of which are Sterling Silver Premium Meats, the short ribs and the ground beef. The third meat source is bratwurst! Talk about flavor, and add the zesty and sweet profile of BBQ sauce to this already flavorful dish and it may be tasty enough to make us want to start a beef stew contest! Check out our home page for the details to our official entry info and hope to see you all at the contest!

This hearty and flavorful dish is a pasta lovers delight! In this dish, fresh basil is used as a flavorful and aromatic component with both fresh and cooked manipulations. This original recipe is developed by Chef Dwayne Ancog who is the executive chef of the prestigious Luana Hills Country Club in the beautiful Maunawili Valley.

Kai Choy is the Asian ethnic nickname of mustard cabbage. Most of us may reminisce its nostalgic flavor from our grandparents or parents days of yesteryear being pickled or served in saimin, pigs feet soup or oxtail soup. It takes a quick and friendly agricultural education to appreciate its versatility, unique flavor and local history. When you eat Kai-Choy it almost seems not closely relative to the cabbage family, or perhaps, maybe it tastes like a pungent-savory-super second cousin. Either way, explore this vegetable that commands a mature palate, provides tons of anti-oxidants and makes your mouth water for local style saimin! Hawaiian Grown Kai-Choy, not just another unknown or forgotten cabbage thanks to friendly farmers like Owen Kaneshiro from Owen K Kaneshiro farms.

Kahuku prawns are celebrated in this Southeast Asian dish with a local twist. Chef Rot-K Thammavongsa lends his ethnic reference on this "Hawaiian Grown" interpretation of his Lao-Thai family recipe. This simple yet elegant dish will impress your company and make them feel like they are in a fancy restaurant in Laos or Thailand, but have flavors that are indeed Hawaiian Grown!

Aloun Farms, in Ewa's Kunia District, grows the sweetest corn on earth! We visited our friend Mit of Aloun Farm's, who credits the sweet corns high-sugar content to the nutrient rich soil found only in select areas of the Kunia plains. In this Hawaiian Grown original recipe, we use Aloun Farm's Ewa sweet corn in a simplified version of the southern classic dish; succotash, with a Pacific-Asian profile. The succulent succotash is topped with bite-size "Poke Pulehu" cuts of the king of kings in steaks, Sterling Silver Rib-Eye, seasoned with Alaea salt! Our good friends, Hawaii's super group and Na Hoku Hanohano award winning artists Maunalua stopped by to talk story and enjoy this recipe. Mahalo to Bruce, Kahi & Bobby for all of the Aloha & making such beautiful music!

Inspired from Ken Kamiya's hybrid wonder-fruit, the La'ie Gold Papaya, this Hawaiian Grown original recipe uses the sweet flesh of the papaya to act as a base for an awesome sauce used mostly for seafood. In this case, we used fresh island mahimahi which also has a mild flavor & sweetness that is complemented perfectly by the papaya sauce. Try this recipe at home and feel free to substitute the ingredients to fit your tastes or dietary needs.

Super delicious, healthy and simple, this dish is centered around fresh baby bok choy from the Owen K. Kaneshiro farms in the beautiful Waianae Valley. The subtle beef based broth is accentuated when the bok choy releases it's naturally stored "nutrient-essence" when gently simmered. The flavors get kicked up when the collective shabu shabu ingredients get a luxurious dip in our irresistible savory-spicy Hawaiian Grown shabu shabu sauce. In this special version recipe we omit the cumbersome ever-present-hot-pot, which prevents potential over cooking and mess, with an individual plated portion concept for ease of enjoyment.

Mostly everyone in Hawaii has eaten tofu in one form or another. Many brands are from the mainland or even Japan. However a few local brands are available and are amongst the most popular. The "local tofu" hands-down favorite of many top Hawaii chefs in a blind taste test is Mrs. Chengs Organic Tofu. Thanks to Mr. Mao Tzeng, the owner of Mrs. Chengs Tofu, hes keeping the traditional products and quality of tofu making alive during a highly competitive market. Using Mr. Mao's locally made Mrs. Chengs organic Nigari Tofu, we concoct a savory and slightly spicy masterpiece with super-guest Tony Solis called Mabo Tofu. This ancient Chinese recipe has had a makeover just for us locals here in Hawaii! Just for Tony, we even add a little "patis" or fish sauce to the Mabo Tofu to give it a "multi-ethnic" zing.

Amaze your family, friends or special guests when you make this fancy "restaurant style" dish using the Savory Choice Beef Broth and Sterling Silver Boneless Short Ribs proudly sold and distributed by Y.Hata & Company. Feel like a master chef when using these products because you can rely on its consistency and quality. Another great thing about this dish is its simplicity, one pan or pot does it all!