Hawaiian Grown Recipe Box
| Recipe | Teaser |
|---|---|
| Spinach with Raisins and Pine Nuts |
Spinach with Raisins and Pine Nuts |
| Ancho Rubbed Salmon with Green Papaya and Orange Marmalade |
Ancho Rubbed Salmon with Green Papaya and Orange Marmalad |
| Maui Filet of Beef Saffron Risotto, Green Onion Coulis, and Roasted Hamakua Ali'l Mushrooms |
Maui Filet of Beef Saffron Risotto, Green Onion Coulis, and Roasted Hamakua Ali'l Mushrooms |
| Crispy Skin Onaga on Edamame Sauce, "Smokey" Parsnip, Kumquat Tartar, and Olive Powder |
Crispy Skin Onaga on Edamame Sauce, "Smokey" Parsnip, Kumquat Tartar, and Olive Powder |
| Hawaiian Spiny Lobster and Avocado Salad with White Tomato Mousse, Lotus Chip, Chile-Cilantro Oil |
Hawaiian Spiny Lobster and Avocado Salad with White Tomato Mousse, Lotus Chip, Chile-Cilantro Oil |
| Black Pepper Corn Chocolate Cakes |
This is one of those addicting, sinfully-rich, flourless chocolate cakes, made with only three main ingredients. The secret to success is to gently blend the beaten eggs with the melted chocolate and not to over bake. The cake will still be soft and pudding-like when removed from the oven, but it will firm up when cooled. |
| My Popo’s Tofu |
This is real Chinese comfort food, one of my favorites from childhood. It’s quick and easy to make, so I often cook this dish at home for my family. But be careful not to burn the garlic. Use the soft variety of tofu, which has a delicate, custard-like texture, and make certain it’s very fresh. Tofu takes on an unpleasant sour taste when it is not. |
| Monsoon Chicken |
After I returned from a trip to Shanghai, I created this dish to satisfy my craving for spicy food. Be forewarned, the flavors are addicting. My wife, Barbara, asks me to cook this dish almost every night when I’m home. To make preparation easier and faster, I always make a large batch, then divide it into smaller portions sealed in plastic bags, and keep them in the freezer until I need them. |
| Wokked Long Beans with Dried Red Chilies |
Long beans, also known as snake beans or yard-long beans, can be found in most Asian groceries. A little bland-tasting on their own, they lend themselves to the assertive flavors in this dish; and frying the beans greatly improves their leathery texture. Another one of my favorites for home cooking, this dish is not only delicious, but it’s also fast to prepare. |
| The Master Cleanser |
For the novice and the advanced student alike, cleansing is basic for elimination of every kind of disease. The purpose of this book is to simplify the cause and the correction of all disorders, regardless of the name or names. As we eliminate and correct one disease, we correct them all, for every disease is corrected by the same process of cleansing and building positive good health. |
| Hawaiian Grown Kahuku Prawns with Lao-Thai Coconut Green Curry Sauce |
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! |
| Hawaiian Grown Lilikoi Sangria |
This refreshing cocktail is great for parties of any size since it so easy to make and is a crowd favorite! The Hawaiian Grown Lilikoi Sangria can go with almost any food item and is great to enjoy in our beautiful Hawaiian climate. You can find everything you need for this recipe and more at any one of 12 Times Supermarkets locations island wide! |
| Hawaiian Grown Sterling Silver Beef Tenderloin Sashimi |
Refreshing, tasty and impressive for your guests! Use Sterling Silver Beef Tenderloin to have a safe and top quality dish of this new wave and classy pupu! Enjoy the delicious true flavors of rare beef using the "A-list" of cuts found only at Times Supermarkets and Yhata & Co. This dish will be available on our Hawaiian Grown catering menu coming soon! |
| Hawaiian Grown Style Spam Musubi |
Hawaii's favorite snack |
| Hawaiian Grown Three Cabbage (Kai Choy, Savoy & Red) & Corned Beef with Savory Choice Beef Broth |
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. |
| Rainbow Rotini Pasta With Roasted Tomato-Basil Cream Sauce |
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. |
| Salami Crisp with Sour Cream & Fresh Basil Chiffonade |
Fresh basil can be a great accent to almost anything! In this simple dish, fresh basil is used as a flavorful and aromatic garnish on a unique recipe developed by Chef Dwayne Ancog who is the executive chef of the prestigious Luana Hills Country Club. |
| Sinaloa Hawaiian Tortilla's "Sinaloa Chicken Taquitos" with Creamy Cuacamole |
Perfect for watching movies or games at home! This delicious ethnic finger food is addicting because its easy to eat, has an ono dipping sauce and is crispy fried...how can you go wrong?! Get the family or the party people to help make these because they go faster than it takes to make them! |
| Sinaloa Hawaiian Tortilla's "Sopa De Tortilla- Tortilla Soup" |
One of the most delicious Mexican soups uses the most delicious corn tortillas made fresh here in Hawaii. Sinaloa Hawaiian Tortillas! Auntie Veronica & Xico shares with us their families secret recipe for Sopa De Tortilla, an authentic Mexican comfort food. With so many textures, flavors and condiments, this soup will have you craving for more. Now everyone can make this soup at home using Sinaloa Hawaiian Tortilla's and make their kitchen into a true Mexican restaurant thats ready for a fiesta! |
| Hawaiian Grown Sushi Roll - Luau Sauce & Sushi Ingredients/Method |
This Hawaiian Grown original sushi recipe is developed with the guidance and expertise of sushi master chef Shannon Akazawa from Gokujo Sushi! This unique sushi roll features the amazing flavor of locally grown taro leaves from Tropic Farms and made into a special luau sauce. This is an example of the creative things you can make when you buy local products only distributed by D. Otani produce and sold at Times Supermarkets! |
| Hanapa'a Sushi Company's "Ahi with Natto Donburi" |
There is no question, fresh Ahi and anything else go hand in hand, right? Well some people may debate that statement, especially if the other key ingredient is Natto, which is Japanese fermented soybeans! However, many many others, perhaps millions of Natto loving consumers, may attest that Natto, especially partnered with fresh Ahi, is an amazing combination! We agree with the pro's at Hanapa'a Sushi Co. that Ahi Natto is a true local favorite of many people that are indeed Hawaiian Grown! |
| Hanapa'a Sushi Company's "Spicy Ahi Donburi" |
On an online survey, people were asked which "pupu" or appetizer/seafood/sushi item they liked better, spicy ahi or the age old Hawaiian staple, ahi poke. The results we quite interesting. 2 out of every 3 people chose spicy ahi! However, most of the same people that love spicy ahi, also love ahi poke as well...just not as much? We at Hawaiian Grown believe its more of a mood thing. You know: spicy vs. not spicy, chopped ahi vs. chunk ahi, limu & onions vs. no limu and onions! |
| Hanapa'a Sushi Company's "Ahi with Jalapeno Sashimi or Riceless Tekka (Ahi with Jalapeno) Donburi" |
So simple yet so good! One of the ultimate pupu items is always ahi sashimi! But add a little onions, jalapeno and even your own vinaigrette or chili pepper water to make a winner recipe. Try to add anything to this dish to make it your own, or not at all, and pick it up at Hanapa'a Sushi Co.! |
| Hawaiian Grown's "Sterling Silver Short Rib BBQ Beef Stew" |
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! |
| Hawaiian Grown "Edamame with Pupu Kine Sauce" |
The new catch phrase for Hawaiian Grown may soon be "pupu kine!" This savory snack dish of specially seasoned edamame is definitely pupu kine! Originally used as a shabu shabu sauce, we tweaked it to enhance the great taste of warm edamame. This dish is one of those snacks that you just can't stop eating! Not to worry, edamame is good for you. |
