16 lamb chops, 5 Spice Marinade, Garlic Mash Potatoes, and Kahuku Sweet Corn Coulis

5 Spice Marinade

INGREDIENTS
3 cups Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
1 bunch cilantro chopped
2 tablespoons chili flakes
2 oz. sesame oil
1 tablespoon dry 5 spice mix
1 lb. box brown sugar

PROCEDURE
Combine all marinade ingredients and mix well. Marinade lamb chops over night. Grill Lamb to order request.. Place garlic mash potatoes in center of plate and fan lamb chops around the mashed potatoes. Drizzle Kahuku sweet coulis over the dish and serve.

Garlic Mashed Potatoes

INGREDIENTS
2 º lbs. potatoes
4 whole cloves garlic
½ lb. butter
3 oz. Cream
white pepper and salt to taste

PROCEDURE
Peel and cut the potatoes into 1 in. cubes. In a pot, cover the potatoes with cold water. Add garlic and bring to a boil. Cook for 8 to 10 minutes, or until done. Drain. Puree in a food processor, or whip with an electric mixer. Add the butter and cream. Season with salt and white pepper.

Kahuku Sweet Corn Coulis

INGREDIENTS
2 cups corn, fresh whole kernel
2 oz. minced yellow onion
1 oz. minced garlic
½ teaspoon turmeric powder
1 ½ tablespoons honey
1 teaspoon salt and pepper
1/3 cup heavy cream
1 oz. cornstarch and water thickening mixture

PROCEDURE
In a saucepan, stir onion, garlic, and corn on medium heat for 2 minutes. Add turmeric and sauté for another minute. Add heavy cream and bring to a boil and simmer for 8 to 10 minutes. Add honey and season with salt and pepper. Finish off with cornstarch mix to thicken.

INGREDIENTS
1/2 cup sugar
1/2 cup Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
1/4 cup rice wine vinegar
3/4 cup lime juice
1/2 teaspoon garlic minced
1 oz. ginger, smashed
1 oz. wasabi paste
8 oz. sashimi(snapper sliced into 1 oz. strips)

PROCEDURE
Mix sugar, shoyu, vinegar, lime juice, garlic, ginger and wasabi paste in a bowl. Place sashimi in bowl and marinate for 1 hour. After marinating, place sashimi atop a bed of daikon curls, spoon marinade liquid over fish and serve chilled

INGREDIENTS
(recipe allots for 2-dozen oysters)
1ea raw Pacific Oyster
1oz Luau Sauce
1/2t Tomato Ogo Salsa
1/4t Spice Mix

PROCEDURE
Season oyster with spice mix. Nappe Luau sauce and broil for 2 minutes till golden brown. To finish add a dollop of Tomato Ogo Salsa.
Luau Sauce

INGREDIENTS
3 cups Yellow Onions (med. dice & sweat)
3 cans (13.5 oz cans) Coconut Milk
1 qt. Heavy Cream
2/3 cup sugar
1t salt
1/2t dry white pepper
2T unsalted butter
1 egg
1 cup Luau Leaves (blanched, chopped)

PROCEDURE
Sweat onions with butter, add heavy cream and coconut milk, stir for 1 minute and simmer. Add sugar, salt and white pepper. Mix until blended. Bring to a boil. Thicken with cornstarch mix until nappe. Whisk in 1 egg to 1-1/2 cup of sauce, add cooked luau leaves and mix thoroughly. Coat over oyster and bake under salamander until golden brown.
Tomato Ogo Salsa

INGREDIENTS
4 oz. Tomoto (diced)
1 oz. Yellow Oniion (diced)
1/4oz. Green Onion (diced)
1oz. Ogo, Thick (chopped)
2t Aloha Shoyu Regular Soy Sauce
1-1/2t Fish Sauce
2t Hawaiian Chili Pepper Water
1/4t salt

PROCEDURE 
Combine all ingredients and mix well.
Hawaiian Chili Pepper Water

INGREDIENTS
2qt. water
2T Hawaiian Salt
1t Garlic (minced)
1/2 cup Aloha White Distilled Vinegar
1 cup Hawaiian Chili Pepper (remove all seeds and stems)
1/2 cup Red Bell Pepper (chopped)
2T Red Pepper Flake

PROCEDURE
Boil water, add remaining ingredients. Cook for 5 minutes and let cool.
Spice Mix

INGREDIENTS
3 of the 1lb-10oz salt
2-1/2lb Paprika
6oz. Cayenne
2lb Black Pepper (fine ground)
2lb Garlic (granulated dry)
1lb-4oz Onion Powder
12oz Oregano
12oz Thyme
10oz Shichimi

PROCEDURE
Combine all ingredients and mix well.

INGREDIENTS
Spinach (fresh not frozen)
1 ½ cup shredded carrots
½ cup tahini (Mid Eastern sesame paste found in most supermarkets)
3 tablespoons Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
4 tablespoons Aloha Apple Cider Vinegar
1 chopped garlic cloves

PROCEDURE
Immerse spinach leaves in a pot of cold water, rinse well and strain. In a bowl, mix together ½ cup of the carrots, tahini, ALOHA SHOYU Soy Sauce, ALOHA Apple Cider vinegar with chopped garlic. (You can adjust the soy sauce and cider vinegar to taste.) Toss the spinach and dressing. Add the remaining shredded carrots and serve.

Yield: 4 servings

INGREDIENTS
4 c Cooked quinoa
1/2 c Pecan halves
3/4 c Golden raisins — plumped in hot water — drained 1/2 cup
Thinly sliced scallions
1/3 c Olive oil
1/4 c Rice vinegar or lemon juice
1/4 ts Pepper
2 tb Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
Lettuce leaves — washed and dried
A sprinkle of paprika Parsley; to garnish

PROCEDURE
Lightly toss salad ingredients. Chill for 1 hour. Arrange on lettuce leaves, add a sprinkle of paprika, garnish with parsley and serve.

(Yield: 6 servings)

INGREDIENTS
1 ts Sesame seeds
8 c Chicken broth (preferably homemade)
2 tb Garlic, finely chopped
2 tb Ginger, finely grated
1/2 c Rice
1 tb Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1 ts Toasted sesame oil
1 ts To 2 ts hot chile paste
1 c Shredded cooked chicken
2 Scallions, finely chopped

PROCEDURE
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.

In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.

INGREDIENTS
1 pound Bacon
1 head Lettuce – rinsed and shredded
2 large Tomatoes, chopped
1/4 cup mayonnaise
3/4 cup of Aloha Teriyaki Sauce
1/8 teaspoon ground black pepper
1 pinch salt
2 cups seasoned croutons

PROCEDURE
1) Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2) In a blender, combine mayonnaise, Aloha Teriyaki Sauce and black pepper. Blend until smooth. Season the dressing with salt.

3) Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

INGREDIENTS
1 lb –  shredded cabbage
7 Table spoon –  Aloha Barbecue Sauce
2 Table spoon – cane sugar
1 Table spoon – Aloha White Distilled Vinegar
1/2 tea spoon – sea salt
1/2 tea spoon – black pepper
1/4 tea spoon – red pepper

PROCEDURE
Mix the cabbage with the rest of the ingredients and allow at least 20 minutes but longer if possible in the frig.

Yield: Serves 4 – 6

INGREDIENTS
2 lbs. salmon
2 c Aloha Teriyaki Glaze
1 t cooking oil

PROCEDURE
Cut fish into 4-6 portions and place in a large resealable plastic bag. Add Any AlohaTeriyaki Glaze. Marinate for 30 minutes or up to 1 hour in the refrigerator. Reserve marinade for basting.

Cook the fish on a foil sheet brushed with cooking oil on a medium hot grill turning once during cooking until desired doneness is achieved. About 6—8 minutes per inch of thickness. Brush reserved marinade during cooking process. Be careful not to over cook.

Also great for grilling chicken, steak and shrimp:
chicken marinate 4—6 hours
steak marinate 2 –3 hours
shrimp marinate 1 hour

with Asian Style Salsa and Chinatown Choi Sum

Yield: 1 serving

INGREDIENTS
6-oz Fresh Mahimahi Fillet
1-oz each Hamakua Farms Yellow and red Tomatoes, Diced
1-oz Shiitake Mushrooms, diced
1-oz Maui Onions, diced
.5-oz Red Onions, diced
.25-oz Green Onions, sliced
.25-oz Cilantro
Sambal Olek, to taste
Garlic, to taste
1-oz Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1-oz Mirin
1-oz Sesame Oil
Black Sesame Seeds, toasted for garnish
Steamed Choi Sum

PROCEDURE
Steam Fresh Mahimahi on a bamboo steamer lined with Pandan Leaves for about 8- minutes, depends on the thickness of the fillet. Combine all the rest of the ingredients to make the salsa. Adjust taste accordingly to your taste with sambal olek.

PRESENTATION
Make a ring shape on a plate with the choi sum. Place steam mahimahi on the center of the plate. Topped mahimahi with the salsa. Garnish white Cilantro sprigs.


Recipe By: Pedro Rivera Rosa
Chef de Cuisine
MAC 24/7…anytime..anyday
Radisson Prince Kuhio Hotel

Yield: Approx. 1 ¼ lb. Poke

INGREDIENTS
1 block firm Tofu, drained
½ tsp. Brown Sugar
½ tsp. Red Chili Pepper flakes
1 tsp. Sesame Oil
½ inch piece of Ginger, finely chopped
5 Garlic cloves, finely chopped
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
1 Tbsp. Ogo, chopped

PROCEDURE
Cut the tofu into ¾ inch cubes and place into a bowl.  In a separate bowl, combine the brown sugar, chili pepper flakes, sesame oil, ginger, garlic, and ALOHA SHOYU soy sauce, mix together.  Toss in the tofu and ogo.  Place poke on a plate and garnish with green onions.

Yield: Approx. 1 ½ lb Poke

INGREDIENTS
1 pound fresh Ahi – cut into ½ inch cube pieces
1 medium tomato – diced into ¼ inch piece
1 cup Limu – chopped
½ cup Round Onion – chopped
1 cup Cucumber – diced into ¼ inch pieces
½ cup Green Onion – diced into ¼ inch pieces
2 Tbsp. Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
1 tsp. Sesame Oil
½ tsp. Hawaiian Chili Pepper – crushed, seeded and minced
1 tsp. Kim Chee base
Salt and Pepper to taste

PROCEDURE
In a mixing bowl, combine all of the ingredients.  Toss gently.  Be sure to keep the fish very cold.  Add Salt and Pepper to taste.