Shopping and dining on the Big Island are enjoyable pursuits on any day, but when you can participate in these activities and raise funds for a worthy cause, and throw in some live music, the only question is: do you
Shopping and dining on the Big Island are enjoyable pursuits on any day, but when you can participate in these activities and raise funds for a worthy cause, and throw in some live music, the only question is: do you have your tickets yet?
On Friday, Feb. 26, our very active ACF Kona-Kohala Chefs Association is once again teaming up with the Kings’ Shops to present “Culinary Arts Under the Stars” from 5:30-7:30 p.m. All proceeds from the event and silent auction will benefit the culinary arts programs at Hawaii Community College-Palamanui.
New this year to the culinary lineup are Chef Allen Hess of Mai Grille at Kings’ Shops Waikoloa Golf, Chef Cary Peterson of Kohala Burger & Taco in Kawaihae, and Chef Stennis Hirayama of Tommy Bahama Restaurant and Bar at Mauna Lani Resort. You will also enjoy culinary treats from returning chefs Jayson Kanekoa of Waikoloa Beach Resort and Spa; Ippy Aiona of Three Fat Pigs Restaurant & Gastropub; Beth Fulle of Lava Lava Beach Club; Dayne Tanabe of Hilton Waikoloa Village; Peter Abarcar Jr. of Hapuna Beach Prince Hotel; and Jennifer Hamilton of Roy’s Waikoloa Bar and Grill. Culinary arts program students and instructors will also present savory and dessert tastings.
In addition to amazing food, scrip will be sold for beer and wine, with all proceeds benefitting the culinary arts program. Tropical Vibrations will provide jazz while attendees stroll through the tasting stations.
Tickets are $45 in advance; $55 at the door, and are available at Maui Divers Jewelry in Kings’ Shops, Westside Wines in Kopiko Plaza, and Kailua Candy Co. They can also be purchased online at www.konakohalachefs.org.
Fresh pineapple salsa
Chef Cary Peterson of Kohala Burger & Taco has generously shared this recipe for his amazing salsa. He serves it with Beach-style Blackened Ahi Tacos, and as a topping for grilled fish or chicken; you can also use with your favorite chips. Makes enough for six tacos.
1 medium, ripe Hawaiian pineapple
20 ounce can pineapple slices in juice
1 large, firm tomato, seeded and diced
1 bunch cilantro leaves, chopped
3 jalapenos, seeded and finely diced (or less to taste)
1 tablespoon Sriracha (hot chili sauce)
½ red onion, finely diced
1 tablespoon Kosher salt
Pinch of fresh cracked black pepper
Pinch of garlic powder
Juice from 1 fresh lime
1 tablespoon cane sugar
Skin and core the fresh pineapple; cut flesh to planks about ¼-inch thick and then into ¼-inch cubes. Dice the canned pineapple slices to about ¼-inch dice; reserve the juice. All pineapple should be in uniform pieces. Place diced fruit in a large mixing bowl; add all remaining ingredients except reserved pineapple juice. Carefully fold ingredients with a wooden paddle, so as not to break the fruit.
Add reserved pineapple juice; stir again and add salt to taste if needed. Scrape down bowl and transfer mixture to a clean container. Cover and refrigerate at least one hour to allow flavors to blend.
Beef pot roast and Kona coffee gravy in puff pastry
Jolynn Len, a student in the culinary arts program, shared this recipe, which won her first place in the 2015 KTA Kona Coffee Recipe Contest, student entrée division; servies six to eight.
Pot roast:
3 pounds boneless chuck roast
10 cloves garlic, peeled, whole
1 tablespoon salt
1 teaspoon ground white pepper
½ cup flour
2 tablespoons olive oil
4 cups beef stock
Cut small pockets about an inch deep in roast; stick a clove of garlic in each hole, around entire roast. Rub roast with salt and pepper; coat lightly with flour. In a large Dutch oven or pot, heat olive oil. Brown roast on all sides. Add beef stock; bring to a simmer. Cover and cook for two to three hours or until meat is tender enough to shred. Remove from pot and shred; discard broth in pot.
Gravy:
4 slices bacon, cut into 1-inch pieces
1 small round onion, diced large
2 stalks celery, diced large
2 Bay leaves
2 cups beef broth
½ cup brewed Kona coffee
½ cup red wine
1 tablespoon heavy cream
1 tablespoon agave
Salt and pepper to taste
2 to 4 tablespoons of light roux*
In small pan, brown bacon, then add onion, celery and Bay leaves. Cook two minutes until vegetables start to sweat. Add broth, coffee and wine; cook over medium heat about 20 minutes to reduce by half. Add cream and agave; adjust taste by adding more coffee if preferred. Add salt and pepper to taste. Add roux and mix well, until gravy starts to thicken. Add more for a heavier texture. Makes about 1 1/4 cups gravy.
*To make roux, melt two tablespoons butter in small pan. Remove from heat; add two tablespoons flour and return to heat, stirring until smooth. Remove from heat.
Puff pastry bowls:
1 package frozen puff pastry sheets, thawed according to instructions
1 egg, scrambled
1 tablespoon water
Lay pastry flat on floured surface; use a rolling pin to flatten out creases. Use a cookie cutter the size of desired bowls. With larger sized cookie cutter, cut two rounds. One will be the bottom; the other will be the rim. For just one bowl, cut inside circumference with a smaller cookie cutter to form a ring. Brush egg wash around the top of bottom layer. Lay ring or rim over the other round pastry bottom; egg wash over edges of rim. Bake according to puff pastry directions. When cooled, fill with beef mixture and top with gravy.
Kona cream cheese mini
Alicia Alcain won second place, student dessert category, with this recipe in the KTA Kona Coffee Recipe Contest.
Crust:
1 1/2 cups graham cracker crumbs
1 tablespoon ground Kona coffee
1/3 cup granulated sugar
6 tablespoons melted butter
Mix ingredients in a bowl until blended. Press evenly into bottoms of cupcake pan. Bake in preheated 375-degree oven for four to seven minutes; do not overbake. Set aside to cool.
Filling:
8 oz. cream cheese, softened
3 tablespoons concentrated Kona coffee
½ tablespoon vanilla extract
½ cup powdered sugar
1 tub Cool Whip
Whip cream cheese, coffee and vanilla until smooth. Sift powdered sugar into mixture, then fold in the tub of Cool Whip. Add filling to cooled crusts; garnish with a chocolate covered coffee bean and a chocolate drizzle, if desired.
