This Week’s Menu with a Hawaiian Tropical Twist
Hi readers! In honor of my Maui vacation, I’m sharing a few local favorites that we’ve enjoyed dining on, along with their recipes. I enjoy Hawaiian food, especially their pork and fish dishes.
There are several different types of fish living off the waters of the Hawaiian Islands. Opah (moonfish), Kumu (goatfish), Monchong, Opakapaka (pink snapper), Ahi Tuna, Uhu, and Hawaiian butterfish can be found in local restaurants. This article explores how to prepare these types of fish: HERE.
We purchased fresh Monchong for dinner last week. The resort we are in has a Grill Chef that comes in twice a week to grill for the guests. So, we decided to have it grilled by him.
It was lightly broiled on the outside and flakey inside, exactly how I like my fish.
Grilled Shrimp with Fresh Herbs
Along with the fresh Monchong, we bought fresh shrimp from Costco. The shrimp were straight from the ocean and still had their heads attached! Readying them for cooking was an experience, but well worth the effort. Along with the fish, we had the Grill Chef cook the shrimp. He used butter and fresh herbs from their herb garden to cook them.
Here is the recipe:
Combine all the ingredients and allow them to marinate for 1 hour at room temperature. Heat the grill and brush well with oil to prevent the shrimp from sticking. Grill the shrimp for only 1-2 minutes on each side, until pink. Remove from grill immediately when done. Serve over rice.
During our stay, we have eaten at a number of local restaurants in Ka’anapali and Lahaina Here are two of their most popular entrée recipes for this week’s menu:
Duke’s Macadamia Nut Herb-Crusted Fish
I found this recipe online at Hawaiian Electric’s website. They have a “find a recipe feature” that has recipes with a Hawaiian twist. This one is from the chef Duke’s restaurant in Oahu.
4 (6 oz. size) Opah (Moonfish) fillets
Pinch of kosher salt
1/2 tsp. ground white pepper
1 cup panko (Japanese flour meal)
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped unsalted macadamia nuts
3 Tbsp. finely chopped basil leaves
2 Tbsp. finely minced garlic
1/2 tsp. finely chopped thyme leaves
2 Tbsp. olive oil
Season fillets with salt and pepper. Combine remaining ingredients except olive oil; coat fillets with mixture. In a skillet, heat olive oil over medium-high heat. Sauté fillets until golden brown, about 4 minutes on both sides. Serve with Lemon-Butter Wine Sauce with Capers.
Lemon-Butter Wine Sauce with Capers:
In a saucepan, heat 1/4 cup dry wine, 1/4 cup chopped onion, 2 tablespoons chopped parsley, 2 tablespoons chopped chives, and 1/4 cup lemon juice. Cook until liquid reduces to half. Add 1/4 cup heavy cream; simmer for 2 minutes. Remove from heat and whisk in 1 1/2 cups softened unsalted butter, a little at a time. Add 1/2 teaspoon salt, 1/4 cup capers, and 1/4 teaspoon lemon juice. Makes about 1 cup sauce.
At Kimo’s restaurant in Lahaina, I had some delicious ribs. The glazed sauce was soooo good. I was able to find a similar recipe at Hawaiian Electric’s website.
Pork Ribs with Mango Barbecue Sauce
4 to 5 lbs. pork back ribs (20 ribs)
5 bay leaves
2 tsp. cracked peppercorns
1 1/2 tsp. liquid smoke
1 1/2 tsp. salt
1 cup water
1 cup catsup
2 cups mango puree
1/2 cup brown sugar
1 Tbsp. rice vinegar
1 Tbsp. Dijon mustard
1 Tbsp. liquid smoke
2 tsp. sweet chili sauce
1/4 tsp. ground coriander
1/4 tsp. cumin
Place ribs in a roasting pan. Combine bay leaves, peppercorns, 1 1/2 teaspoons liquid smoke, salt, and water; pour over ribs. Cover tightly with foil. Bake in electric oven at 375°F for 45 minutes. Combine the remaining ingredients to make the mango barbecue sauce. Remove ribs from roasting pan; place on rack of broiler pan. Basting frequently with the sauce, broil ribs in oven 6 inches from broiler unit until browned on both sides.
Dinner would not be complete without a dessert! For desert, pies are really popular here. It seems like each restaurant has a special pie they are known for. One of them is Hula Pie served at Duke’s and Kimo’s restaurants.
1 9-inch chocolate cookie pie crust
1 half-gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
1. Bring fudge topping to room temperature.
2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like.
3. Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe.
4. Freeze until ready to serve.
5. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.
Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store-bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy.
If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.
Bring a little Hawaiian into your life this week and make one of these recipes. I hope you’ll share your experiences below! See you again soon.