Grown on Maui Cooking Demos at Whole Foods Market Kahului—With Recipes!

Whole FoodsThroughout the month of September, Maui County Farm Bureau partners with Whole Foods Market Kahului to bring what Maui grows to the community. Every Monday 5:30 p.m. – 6:30 p.m. Maui chefs will conduct free Grown on Maui cooking demonstrations and every Tuesday 11:00 a.m. – 2:00 p.m. Maui flower growers present myriad of flowers grown on Maui with free flower arranging demonstrations.

Cooking demo schedule includes Garret Fujieda, executive chef, The Westin Maui Resort & Spa, appears on September 12. Chef Garret will make Thai curry steamed local snapper and local vegetable lettuce wraps (recipe below.) Caroline Schaub, chef, O‘o Farm, is scheduled on September 19. She will make tofu and grilled vegetables. Chef Ryan Luckey, executive chef, Pineapple Grill at Kapalua Resort, will appear on September 26. Chef Ryan will make Pistachio and Wasabi Pea Crusted Ahi Steak, Coconut Scented Forbidden Rice, Garlic Asian Greens, Exotic Mushrooms, Wasabi-Soy Butter (recipe below.)

Tuesday flower grower schedule includes Carver Wilson of Maui Floral, September 13 (photo emailed separately, next email); Dan Judson of Orchids of Olinda, September 20 and Nan Story of Story Farm.

Recipes

Thai curry steamed local snapper and local vegetable lettuce wraps
Chef Garrett Fujieda, Executive Chef, The Westin Maui Resort and Spa

8 portions

Chef Garrett Fujieda, Executive Chef, The Westin Maui Resort and Spa

Chef Garrett Fujieda, Executive Chef, The Westin Maui Resort and Spa

Fish:
8 oz Snapper filet, skin on
1 T Lemongrass, julienne
1 tsp Ginger, grated
1 (each) Kaffir lime leaves, sliced thin
2 tsp Red curry paste
½ C Coconut milk
1 (each) Lime, juiced
pinch Hawaiian Salt
Ti Leaf (large as needed)

Lettuce Wrap:
8 (each) Lettuce leaves
1 oz Carrots, julienne
1 oz Cucumber
1 oz Red pepper
1 oz Kula onion
4 oz Rice noodles, cooked

1 tsp Mint, chopped
1 tsp Thai basil, chopped
1 each Lime, juiced
1 T Soy sauce
1 T Sesame oil
pinch Turbinado sugar

Preparing the Snapper:
Score the flesh side of the fish in ½ inch strips without cutting through the skin
Combine the lemongrass, ginger, kaffir lime leaves, red curry paste, coconut milk and lime juice mixing well.
Place the fish in a ti leaf skin side down and cover with the mixture
Steam in a bamboo steamer until done

Preparing the lettuce wraps:
Combine mint, thai basil, lime, soy sesame oil and sugar to make a dressing. Mix well.
Combine carrots, cucumber, red peppers, kula onions, rice noodles and dressing.
Place a small amount on each lettuce leaf and serve with a piece of fish.

Optional: chopped roasted peanuts

Pistachio and Wasabi Pea Crusted Ahi Steak, Coconut Scented Forbidden Rice, Garlic Asian Greens, Exotic Mushrooms, Wasabi-Soy Butter
Chef Ryan Luckey, Executive Chef, Pineapple Grill at Kapalua Resort

Chef Ryan Luckey, Executive Chef, Pineapple Grill at Kapalua Resort

Chef Ryan Luckey, Executive Chef, Pineapple Grill at Kapalua Resort

Wasabi-Soy Butter:
1 clove garlic, crushed
1 small finger fresh ginger, rough chop
1 cup dry sake
½ cup heavy whipping cream
¼ cup Kikkoman soy sauce
1 tsp prepared wasabi
½ cup unsalted butter
1 tsp pickled ginger juice

In a small sauce pan, place garlic, ginger, sake and reduce by half, add heavy whipping cream and reduce by half again, add soy sauce and reduce for about 1 minute more, until you achieve a nice thick reduction that has a nice brown color to it, turn heat to low, slowly whisk in butter about a tablespoon at a time. Once all butter has been whisked in, strain or pick out garlic clove and fresh ginger. Whisk in prepared wasabi and pickled ginger juice, season with salt if needed.

Pistachio-Wasabi Pea Crust:
1 cup roasted pistachio nuts, de-shelled
1 cup wasabi peas
¼ cup Furikaki seasoning
1 tsp kosher salt

Place nuts and peas in a small food processor and pulse into a coarse mixture. Fold in Furikaki and salt and reserve.

Coconut Forbidden Rice:
2 cups unsweetened coconut milk
1 stalk lemongrass
1 small finger ginger
1 cup black rice (Chinese forbidden or black Thai rice)
1 ½ cups water or stock
Salt and pepper

In a small pot, combine rice and stock, bring to boil, cover and turn to low, about 20 mins, until rice has steamed out. In a separate pot, bruise lemongrass and add to coconut milk, simmer on low for about 5 mins. Fluff rice with a fork, remove lemongrass stalk, and slowly stir into black rice, making a creamy, risotto like texture, (you may not use all the coconut milk) season with salt and pepper and reserve.

Greens and Mushrooms:
4 cups chopped and washed Asian Greens, they can include, Choy sum, Tot Soi, Mizuna, Arugula, Spinach, or even Swiss chard
2 cups cleaned and chopped exotic mushrooms, they can include, Shiitake, Shemiji, Maytaki, Oyster or even good ole Button mushrooms
1 tbl minced garlic
2 oz blended olive oil
Salt and pepper

Assemble:
Season a 5-6 oz Yellow Fin or Big Eye Ahi Steak with salt, place in pistachio-wasabi crust, heat a medium sized skillet to medium-hot, add a small amount of olive oil and immediately place steak in pan, sear about 20 seconds, depending on thickness of steak, keeping ahi nice and rare/cold in middle. Remove Ahi, place mushrooms in pan, keeping a flat level, and try not to stack shrooms on top of each other, to avoid “steaming” them and pulling out their natural water. Sautee mushrooms for about 20 seconds, until they start to turn a nice golden brown, add greens, gently toss, add garlic and sauté another 20 seconds or so, until they have wilted nicely. Season with a small amount of salt.

Place Coconut Rice in center of plate, place mushroom and greens next to rice, place ahi steak on top of both, spoon your Wasabi-Soy butter around the plate, garnish with pickled ginger or green onions.

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