Appetizer
Ingredients:...Pure Wasabi Powder, Black Sea Salt, Paprika Lemon & Lime Spice Blend, Yellow Fin Tuna, Sashimi Dipping Sauce, Sweet Thai Sauce,
Pickled Ginger, Wontons
Dried Peppers to be ground: (Dorsett Naga, Waialua, Caribbean Red, Sweet Hot, Serrano, Morita)
Deep Fry Wontans at 335 degrees until golden, dust with Paprika Blend and set aside.
Sear pepper dusted fish 2 min. on each side or until medium rare, set aside
Pan Seared "Yellow Fin Tuna"................Nachos
Here's a Nacho platter dusted with a Paprika blend and garnished with Chives and Meyer Lemon. Including Sashimi Dipping Sauce,
Pickled Ginger, Sweet Thai Sauce, and Wasabi Paste.
Served with a Kona Fire Rock Pale Ale
Main Course
Ingredients:...Kula Onion, Garlic Bulb, Purple Potatoes, Baby Carrots, Evaporated Cane Juice, Hawaiian Erb, Macadamia Nuts, Blossom Honey, Air dryed Hawaiian chili "Pele" , Coconut Milk," Pork Tenderloin" Ulupalakua Wine, Veal Stock, Demi-Glace, Powdered Coco, Cumin Seed, Smoked Sea Salt, Taro Root, Ginger
Dry Rub:...Dutch Coco, Smoked Sea Salt, Ground Chili Pepper, Hawaiian Erb, Cracked Black Pepper, Ground Cumin, Garlic Powder, Onion Powder
Cube Potatoes and Taro Root, simmer until tender. Roast Garlic Bulb in a 400 degree oven for 40 min. When done add to mashed root vegatables and add i/2 can of Coconut Milk or enough to your liking
Sear Pork on all sides for about 10 min. Finnish in a 400 degree oven for 15 min or until internal temperature reaches 145 deg. Set aside to rest.
Steam Baby Carrots and diced Ginger in 1/2 cup of water in a covered saute pan.Steam until semi cooked, add Blossom Honey and finish cooking with the lid off
.Pan Roasted "Pork Tenderloin" with an upcountry Red Wine Reduction
Here we have Tenderloin Medallions with a Red Wine Reduction. Sided with Coconut Mashed Taro Root Potatoes and Baby Glazed Carrots.
With a glass up Maui Upcountry Red Wine.................yum!
Dessert is next!.....
Ingredients:...Pure Wasabi Powder, Black Sea Salt, Paprika Lemon & Lime Spice Blend, Yellow Fin Tuna, Sashimi Dipping Sauce, Sweet Thai Sauce,
Pickled Ginger, Wontons
Dried Peppers to be ground: (Dorsett Naga, Waialua, Caribbean Red, Sweet Hot, Serrano, Morita)
Deep Fry Wontans at 335 degrees until golden, dust with Paprika Blend and set aside.
Sear pepper dusted fish 2 min. on each side or until medium rare, set aside
Pan Seared "Yellow Fin Tuna"................Nachos
Here's a Nacho platter dusted with a Paprika blend and garnished with Chives and Meyer Lemon. Including Sashimi Dipping Sauce,
Pickled Ginger, Sweet Thai Sauce, and Wasabi Paste.
Served with a Kona Fire Rock Pale Ale
Main Course
Ingredients:...Kula Onion, Garlic Bulb, Purple Potatoes, Baby Carrots, Evaporated Cane Juice, Hawaiian Erb, Macadamia Nuts, Blossom Honey, Air dryed Hawaiian chili "Pele" , Coconut Milk," Pork Tenderloin" Ulupalakua Wine, Veal Stock, Demi-Glace, Powdered Coco, Cumin Seed, Smoked Sea Salt, Taro Root, Ginger
Dry Rub:...Dutch Coco, Smoked Sea Salt, Ground Chili Pepper, Hawaiian Erb, Cracked Black Pepper, Ground Cumin, Garlic Powder, Onion Powder
Cube Potatoes and Taro Root, simmer until tender. Roast Garlic Bulb in a 400 degree oven for 40 min. When done add to mashed root vegatables and add i/2 can of Coconut Milk or enough to your liking
Sear Pork on all sides for about 10 min. Finnish in a 400 degree oven for 15 min or until internal temperature reaches 145 deg. Set aside to rest.
Steam Baby Carrots and diced Ginger in 1/2 cup of water in a covered saute pan.Steam until semi cooked, add Blossom Honey and finish cooking with the lid off
.Pan Roasted "Pork Tenderloin" with an upcountry Red Wine Reduction
Here we have Tenderloin Medallions with a Red Wine Reduction. Sided with Coconut Mashed Taro Root Potatoes and Baby Glazed Carrots.
With a glass up Maui Upcountry Red Wine.................yum!
Dessert is next!.....
*I guess it just means I love pineapples more then ham lol.
