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Ono'licious Eats

Shrimp Wontons with Spicy Sweet & Sour Sauce

PacificO’s by Chef James McDonald

Paired with Captain Grays Gewürztraminer

Yields: 24 won tons

 

Wonton Marinade:

1 cup soy sauce

1 cup sesame oil

1 cup loose pack cilantro

2 lemon grass stocks, chopped

2 bulb ginger root

1 egg

 

Sweet & Sour Sauce:

1 cup sugar

1 cup red wine vinegar

1 tbs soy sauce

1 tsp red chili flakes

1 stick cinnamon

1 tsp ground cinnamon

 

Won Tons:

24 Won Ton Wrappers

6 oz  hoison sauce

24 fresh sweet basil leaves

24 large shrimp (peeled, tails on)

Oil (for deep frying)

 

  1. Place all ingredients for the marinade in a blender and process.
  2. Pour marinade over shrimp and let stand for 15 minutes
  3. Place all ingredients for the sweet and sour sauce in a pot and summer for 20 minutes, discard cinnamon stick
  4. Lay won ton wrappers on a table, brush with hoison sauce, and place a basil leaf on each one
  5. Place on shrimp on each piece of basil
  6. Roll won ton closed around shrimp and place in a pot of oil and deep fry at 350° until crisp and shrimp is lightly cooked.
  7. Arrange on a plate and ladle sauce over shrimp.

 

 

Papaya and Watercress Bisque

Mama’s Fish House Restaurant and Inn

Paired with Pineapple Express

Yields: 12-14 8 oz servings

 

¼ cup olive oil

1 cup sweet onion, diced

2 tbsp garlic, chopped

2 tbsp ginger, chopped

1 tsp fresh thyme, chopped

5 cups watercress, chopped

4 cups ripe papaya, peeled and seeded

1 cup white wine

8 cups chicken stock

3 tbsp roux (3 tbsp of melted butter mixed with 3 tbsp of flour)

1 cup heavy whipping cream

 

  1. Sauté onion, garlic, ginger, thyme in olive oil until onions are translucent
  2. Add watercress and sauté for one minutes then add papaya and wine
  3. Simmer for another minutes and add stock.
  4. Bring to a simmer and puree bisque with a soup wand or blender
  5. Add cream and bring to a simmer
  6. Add a ladle of bisque to a bowl with the roux and blend
  7. Add bisque with incorporated roux back to the rest of the bisque and whisk well
  8. Season to taste
  9. (Optional) Strain soup if using fibrous watercress

 

 

Maui Wowie Salad

Roy’s in Kaanapali

Paired with Bog Berry Blush

Yields: 4 salads

 

Salad Dressing:

2 tsp minced shallots

1 tsp capers

¼ cup fresh lime juice

½ cup and 1 tbsp olive oil

¾ tsp Dijon mustard

1 tbsp honey

 

Salad Components:

4 vine ripened tomatoes, sliced very thin

2 tbsp capers

1/3 cup crumbled feta cheese

1/3 cup sweet onion, finely chopped

½ medium avocado, diced

8 Bibb lettuce leaves, cut into 1/8 inch strips (preferably hydroponic)

 

  1. To make dressing, combine shallots, 1 tsp capers, and lime juice in a blender and puree until smooth
  2. Add olive oil and mustard and blend until well combined
  3. Stir in honey
  4. Arrange 5 slices of tomato on each of the four plates, overlapping them to form a circle with a hole in the middle.
  5. Combine feta, remaining capers, and onion and drizzle with some dressing and season with salt and pepper
  6. Drizzle lettuce and avocado with dressing in a separate bowl and season with salt and pepper
  7. Toss salad well and mound ¼ of lettuce and avocado in the middle of the tomato ring
  8. Spoon ¼ of the feta mixture on top of lettuce
  9. Drizzle tomatoes and salad with some of the remaining dressing

 

 

Paniolo Ribs

The Hailemaile General Store

Paired with Mermaid;s Merlot

Yields: 6 racks of baby back ribs (about 6 pounds total)

400°

 

Hali’imale BBQ Sauce:

2 tbsp butter

2 onions, chopped

3 cups ketchup

1 ½ cup red chili sauce

½ cup cider vinegar

½ cup firmly packed brown sugar

1/3 cup prepared mustard

1/3 cup dark molasses

2 tsp cayenne pepper

1/3 cup Worchestershire sauce

2 tsp liquid smoke

Juice of ½ lemon

Juice of ½ lime

Juice of ½ orange

Salt and Pepper

 

6 racks of baby back ribs, about 6 pounds total

 

  1. In a heavy sauce pan, melt butter over medium heat
  2. Sweat onions until they are translucent, about 5 to 6 minutes
  3. Add all remaining ingredients and bring to a boil
  4. Reduce heat and simmer, uncovered, for 2 hours, until thick and reddish-brown
  5. Preheat oven to 400°
  6. Place rib racks in a roasting pan with the ribs in an upright position
  7. Add water to cover the ribs and cover pan with aluminum foil
  8. Bake for one hour; ribs should be cooked through at this point
  9. Preheat grill when the ribs are ready
  10. Brush them with barbecue sauce and place on the prepared grill
  11. Cook, turning once, for 3 minutes per side until well marked
  12. Cut rib racks into thirds and spoon leftover barbecue sauce over ribs before serving

 

 

Macadamia Nut Pie

Longhi’s in Lahaina

Paired with Shiver Me Timbers Late Harvest Riesling

Yields: 6 servings

350°

 

1 9” deep dish pie crust (pre-made) or puff pastry

4 eggs

1 ½ cup brown sugar

1 cup light corn syrup

¼ cup melted butter

1 cup whole macadamia nuts

1 cup diced macadamia nuts

Whipped cream for garnish

 

  1. Preheat oven to 350°
  2. In a medium bowl mix together eggs, sugar, syrup,  and warm melted butter; set aside
  3. Place diced nuts in pie shell and pour egg mixture over nuts
  4. Sprinkle whole nuts on top
  5. Bake for 45 minutes; let cool for one hour
  6. Serve with a garnish of whipped cream