2002 Valentine’s Dinner

Hawaiian Luau

Hot California Rolls with Kona Lobster Mousse
Kahuka Shrimp on a Stick with Wasabi Cocktail Sauce & Papaya-Mint Relish
Tangerine Tickle
Virgin Strawberry Daiquiri
Mai Tai

Hawaiian Sweet Bread
Grilled Eggplant Salad with Nalo Farms Greens & Goat Cheese Crostini

Kalua Pig
Seared Ahi with Passion Fruit-Shrimp Salsa
Jasmine Rice

The Coconut
Hawaiian Vintage Chocolate Crunch Bars
Cappuccino

Hot California Rolls with Kona Lobster Mousse

Ingredients in boldface have separate recipes, which follow the main recipe.

• Soy Mustard
• Lobster Mousse
• 2 Tbsp Aioli
• 1 Tbsp Chili Pepper Aioli
• 2 oz Dungeness crabmeat (about 1/2 cup)
• 1 tsp cayenne
• 1 tsp fresh lemon juice
• 1/2 cup fresh corn kernels (from 1 ear corn)
• 1/2 avocado, diced
• 3 sheets nori (8″ square)
• Tarragon Vinaigrette
• 4 Tbsp salmon caviar
• 4 Tbsp wasabi tobiko
• mixed salad greens

Prepare Soy Mustard, Lobster Mousse, Aioli, and Chili Pepper Aioli.

In a mixing bowl, combine the crabmeat, plain aioli, cayenne, lemon juice, corn, and avocado.

Cut one nori sheet in half lengthwise and place on a work surface. Spread the crab mixture in a line across the long side and roll up. Place a full nori sheet on a work surface. Spread with an even layer of the mousse. Place the crab roll on top of the mousse and roll up. Repeat with process with the remaining half and full nor sheets. Wrap both rolls in plastic wrap and chill in the refrigerator for 15 minutes to firm the mixture and facilitate handling.

Preheat the oven to 350 F.

Slice each roll in 6 pieces. Place a pearl-size amount of the Chili Pepper Aioli at the top of each slice. Transfer the slices to a lightly oiled non-stick baking sheet and bake for 8 to 10 minutes, or until the mousse is cooked through.

To serve, arrange 3 slices of the rolls on each plate and drizzle with the soy mustard. Pour the vinaigrette around each plate. Garnish with the salmon caviar, wasabi tobiko, and salad greens. Yields 4 servings.

Soy Mustard

• 1-1/2 Tbsp mustard powder
• 1-1/2 Tbsp warm water
• 1 Tbsp soy sauce

In a bowl, mix the mustard powder with water to form a smooth paste. Stir in the soy sauce and set aside.

Lobster Mousse

• 1 tsp butter
• 1 shallot, minced
• 4 fresh uncooked lobster tails (about 4 oz each), shelled & chopped
• 1 egg white
• salt, to taste
• 1-1/4 cups heavy cream

Melt the butter in a small saucepan over medium heat. Add the shallot and sweat for 45 seconds, or until translucent. Let cool and transfer to a food processor. Add the lobster, egg white & salt; puree until smooth. With the machine running, slowly add the cream in a steady stream until fully incorporated; do not overmix. Refrigerate until needed.

Aioli

• 1 tsp Dijon mustard
• 1 tsp minced garlic
• 1 egg + 1 yolk
• 1 Tbsp fresh lemon juice
• 1 cup olive oil
• salt & ground black pepper

In a blender, combine the mustard, garlic, egg, egg yolk, & lemon juice; puree. With the machine running, slowly add the olive oil until incorporated. If the mixture becomes too thick, thin with a little water. Season with salt & pepper. Keep refrigerated. Makes 1-1/2 cups.

Chili Pepper Aioli

• 1/4 cup Aioli
• 1/8 tsp cayenne, or to taste

In a bowl, thoroughly combine the Aioli and cayenne. Keep refrigerated. Makes 1/4 cup.

Tarragon Vinaigrette

• 1 egg
• 1 Tbsp Dijon mustard
• 1/4 cup + 2 Tbsp tarragon vinegar
• 2 tsp minced garlic
• 2 tsp minced shallots
• 2 cups olive oil
• salt
• up to 1/4 cup water
• 1/4 cup tobiko

In a blender combine the egg, mustard, vinegar, garlic, and shallots; puree. With the machine running add the olive oil and blend until incorporated. Season with salt.

If the mixture becomes too stiff, add the water, a little at a time, until the desired consistency is reached. The vinaigrette should be pourable. Yields 4 servings.

Kahuka Shrimp on a Stick with Wasabi Cocktail Sauce & Papaya-Mint Relish

Ingredients in boldface have separate recipes, which follow the main recipe.

• 1 cup Papaya-Mint Relish
• Wasabi Cocktail Sauce
• 1 lb extra-large shrimp (about 16 to 20), peeled & deveined
• salt & ground black pepper
• 1/4 cup peanut oil

Prepare the grill and soak 16 to 20 bamboo or wooden skewers in water. Skewer the shrimp, tail end first, and slide the shrimp down the skewers, with the head end toward the pointed end of the skewer. Season with salt and pepper, coat with peanut oil, and refrigerate.

Prepare the Papaya-Mint Relish and Wasabi Cocktail Sauce and set aside.

Sear the shrimp on the grill for about 1 minute per side, or until cooked through. Place 2 Tbsp of cocktail sauce on each plate and arrange 4 to 5 skewers on each plate. Serve with Papaya-Mint Relish on the side.

Papaya-Mint Relish

• 1 large ripe papaya, peeled, seeded, & diced
• 1 Tbsp julienned fresh mint leaves
• 1 Tbsp julienned fresh cilantro
• 1 tsp seeded & minced jalapeno
• 1 to 2 tsp seeded & diced red bell pepper
• 1 tsp finely minced Maui onion
• juice of 1 lime
• salt & ground black pepper

Thoroughly combine all the ingredients in a mixing bowl. Refrigerate for 1 hour.

Wasabi Cocktail Sauce

• 2 Tbsp powdered wasabi
• 2 Tbsp water
• 1/4 cup ketchup
• 2 Tbsp prepared horseradish

Combine the wasabi powder with water to form a paste. Cover and let stand for 15 minutes. Combine the ketchup and horseradish in a separate dish and add the wasabi paste, and mix well.

Hawaiian Sweet Bread

• 1/4 cup evaporated milk, at room temperature
• 1 pkg (1 Tbsp) active dry yeast
• 6 cups bread flour, unsifted
• 1-1/2 cups hot water
• 2 eggs
• 4 Tbsp unsalted butter
• 1/4 cup instant potato flakes
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp lemon extract
• 1 tsp pure vanilla extract

Place the evaporated milk in a bowl and sprinkle the yeast over it; let set for 5 minutes or until the yeast has dissolved.

Transfer to the bowl of an electric mixer together with the flour, water, eggs, butter, and potato flakes. Using the dough hook, knead at low speed for about 7 minutes; the dough should be fairly soft. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in bulk.

(The dough may mixed and kneaded by hand, in which case it should be kneaded on a floured surface until the dough is smooth and elastic. Use additional flour to keep it from sticking, but keep extra flour to a minimum. Put the dough in a lightly greased bowl, cover, and let rise as above.)

Add the sugar, salt, and extracts to the dough and knead again at low speed for 7 minutes (or by hand for 10 minutes). Divide the dough in half and form into two balls. Place in greased 8″ round cake pans, cover, and let the dough rise again for 1 hour.

Preheat the oven to 375 degrees F and bakes the loaves for about 1 hours, or until the bread is dark brown and sounds hollow when tapped on the bottom. Cool in the pans for 15 minutes, then remove and cool on a wire rack.

Grilled Eggplant Salad with Nalo Farms Greens & Goat Cheese Crostini

Ingredients in boldface have separate recipes, which follow the main recipe.

• Balsamic Vinaigrette
• Eggplant Salad:
• 1 large eggplant
• 3 Tbsp olive oil
• 1 tsp minced garlic
• 1 tsp minced fresh rosemary
• 1 tsp minced fresh basil
• Assembly:
• 1 cup Basic Tomato Sauce, warmed
• 4 to 5 cups washed and torn mixed greens, such as mizuna, arugula, & radicchio
• 10 yellow pear tomatoes, halved

Make Goat Cheese Crostini, Balsamic Vinaigrette, and Basic Tomato Sauce.

Eggplant Salad: Cut four crosswise slices of eggplant, each about 1/4″ thick. Place the olive oil on a large serving platter and sprinkle the garlic and herbs over. Dip the eggplant in the oil mixture, turning to make sure the slices are evenly coated with oil, garlic and herbs. Sear on a very hot griddle or grill, about 3 minutes per side.

Assembly: To serve, ladle 1/4 cup warmed Basic Tomato Sauce in a neat circle on each serving plate. Top with a slice of eggplant. In a mixing bowl toss the greens and vinaigrette and place on top of the eggplant. Arrange 5 crostini around each salad, with a pear tomato piece between each crostini.

Greg placed the salad in the corner of the square plates we used, instead of topping the eggplant. Yellow pear tomatoes were not available, so he used wedges of larger yellow tomatoes. The final effect was probably nicer than the original recipe’s.

If we were to do this over, we’d flatten the crostini a bit more, making it easier to eat. However, even if a bit hard to stick in your mouth, the crostini received rave reviews!

Goat Cheese Crostini

• 1/2 recipe Basic Pizza Dough, or thin slices French baguette bread, toasted
• 1/4 cup Basic Tomato Sauce
• 5 Tbsp fresh goat cheese
• 2 tsp Pesto

Preheat over to 400 F. Divide the pizza dough into 20 pieces. Roll each piece in a ball about 1″ in diameter and gently press into a football shape. Place on a pizza pan or baking sheet and bake for about 5 minutes, or until golden brown. Let cool.

Spread about 1/2 tsp Tomato Sauce over each crostini, and top with a bit of goat cheese and a dab of Pesto. Just before assembling the salad, place the crostini under the broiler to melt the cheese.

Balsamic Vinaigrette

• 2-1/2 tsp balsamic vinegar
• 1/2 tsp red wine vinegar
• 1 Tbsp oil oil
• 1 Tbsp finely minced fresh basil
• 1/4 tsp minced shallot
• 1/4 tsp minced garlic

Whisk together all ingredients in a bowl and set aside.

Basic Tomato Sauce

• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 small onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 28 oz can Italian-style Roma tomatoes in their juice, preferably with basil
• salt & ground black pepper
• 1 Tbsp sugar
• 1/2 cup packed fresh basil leaves

Heat the oil in a large saucepan and saute the garlic, onion, carrot, and celery over medium-high heat until golden brown, about 1 minute. Place the tomatoes in a large bowl, crush with our hands, and add to the saucepan. Add the salt, pepper, and sugar, and cook the sauce over low heat for 20 to 30 minutes, until reduced by about 1/3. Add the basil leaves and cook for another 5 minutes, stirring frequently. If you prefer a smoother consistency, pulse the sauce in a food process or blender for about 10 seconds.

Pesto

• 4 oz fresh basil, julienned
• 1/4 cup extra virgin olive oil
• 1 Tbsp pine nuts
• 1 clove garlic
• 1 oz grated Parmesan cheese
• salt & ground black pepper

Place all ingredients in a blender or food processor and puree until smooth.

Basic Pizza Dough

• 1/4 tsp active dry yeast (1/2 pkg)
• 3/4 cup lukewarm water (105 to 110 degrees F)
• 1 Tbsp honey
• 2 to 2-1/2 cups flour
• pinch of salt
• 2 Tbsp olive oil

Sprinkle the yeast over the water in a bowl. Add the honey and whisk. Let set for 5 minutes.

Lightly oil the bowl of an electric mixer and fix the mixer with the dough hook. Put 2 cups flour and the salt in the bowl; turn the mixer on a very low speed. With the mixer running, slowly pour in the water and yeast mixture. Continue beating until the dough is well mixed. Increase the mixer speed slightly and beat in the olive oil. Beat at medium-high speed ofr 4 to 5 minutes, until the dough looks smooth and satiny and gathers into a ball. Add more flour if necessary.

Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in bulk. Place on a lightly floured work surface and divide into 4 portions. Knead each portion for 1 to 2 minutes and form into balls. Place on a backing sheet, and cover again with a amp towel or plastic wrap. Allow the dough to rise for another 15 minutes.

Roll each ball of dough out into a 6″ to 7″ circle, about 1/8″ thick, sprinkling the dough, the work surface, and the rolling pin with extra flour to keep them from becoming sticky. Using your fingers, pinch the dough to create a raised edge all the way around the pizza. Now you are ready to add toppings.

Kalua Pig

This recipe originally called for a 6 lb pork butt to be baked in the oven using liquid smoke for flavor. Bryan modified the recipe to use pork tenderloin, omitted the liquid smoke, and slow cooked it on a smoker grill.

• 4 lbs pork tenderloin (approximate, this will be several pieces)
• 2-1/2 Tbsp kosher salt
• banana or ti leaves
• mesquite chips

Fill the smoker grill’s burner pan with charcoal and light. While this is burning to coals continue with preparations.

Fill a 1 quart container with mesquite chips and fill with cool tap water. Let set until the grill is ready.

Open the banana leaves up and overlap 3 or 4 whole leaves to cover a 3′ x 2′ area (approximately). Sprinkle the pork with salt. This will appear to be oversalted when done. Place the pork near one end of the banana leaves. Roll the end of the leaves over the pork and then tuck the sides in. Finishing rolling up to make a relatively tight package.

When the charcoal is ready, drain the wood chips and place on the hot coals. Working quickly before the wood starts to burn, place the water pan in the grill and fill with water. Then place a grill mesh in place and put the wrapped pork on it, and cover the grill.

Check the grill after 2 hours for sufficient charcoal and water. After the first two hours, check every hour. This took a bit longer than 4 hours to cook.

Seared Ahi with Passion Fruit-Shrimp Salsa

Ingredients in boldface have separate recipes, which follow the main recipe.

• Passion Fruit-Shrimp Salsa
• 4 ahi tuna steaks, about 7 oz each
• 3 Tbsp peanut oil
• salt & ground black pepper

Prepare the salsa and set aside.

Coat the ahi steaks with the peanut oil and season with salt & pepper. Heat a dry cast-iron skillet and sear the ahi over high heat for about 15 to 20 seconds each side for rare, or about 1 minute each side for medium-rare). Place the steaks on serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.

Passion Fruit-Shrimp Salsa

• 1 ripe passion fruit
• 4 or 5 extra-large shrimp (about 4 oz), peeled, deveined, & diced
• 2 tsp olive oil
• 1/4 cup finely chopped Maui onion
• 1/2 cup peeled, seeded, & finely diced tomatoes
• 2 Tbsp finely sliced scallions
• 1 Tbsp finely minced fresh cilantro
• 1 tsp Tabasco sauce
• salt & ground black pepper

Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice, about 1 Tbsp.

Coat the shrimp in the olive oil and sear in a skillet over high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and remaining ingredients, and toss well to combine.

Jasmine Rice

• 2 cups jasmine rice
• 2-1/2 cups water
• 2 Tbsp olive oil
• 1/4 cup finely diced onion
• 1/4 cup peeled, cored, finely diced apple
• 2 Tbsp seeded, finely diced red bell pepper
• 2 Tbsp finely diced orange segments
• 3 Tbsp fresh basil, minced
• salt & ground black pepper, to taste

Thoroughly rinse the rice in cold water until the water is clear; drain. Put the rice in a saucepan with 2-1/2 cups fresh water and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, or until the water has evaporated and the rice is just cooked but firm to the bite and not soft (the rice should have a risotto-like texture).

Optional: Cook the rice in a rice cooker using the above amounts.

Heat the olive oil in a saute pan or skillet. Saute the onion, apple, bell pepper, and orange over medium-high heat for 30 seconds. Remove from heat, add the cooked rice and basil, and mix thoroughly. Season with salt & pepper.

The Coconut

Ingredients in boldface have separate recipes, which follow the main recipe.

• Haupia Sorbet
• Lilikoi Sauce
• Coconut Shells:
• 6x 4″ rubber balloons
• 1 lb bittersweet chocolate
• 1-1/4 cups coconut flakes, toasted
• Mixed Tropical Fruits:
• 1 banana, sliced
• 1/2 mango or papaya, diced
• 1/4 pineapple, diced
• 1/2 cup diced fresh or canned lychees
• 2 starfruit, sliced
• Assembly:
• 1/4 cup melted bittersweet chocolate
• garnish: 6 mint springs

Coconut Shells: Line a baking sheet with parchment or waxed paper. Inflate the balloons to a diameter of about 4″ and tightly secure the ends. In the top of a double boiler, melt 2/3 of the chocolate to 120 F on a candy thermometer. Add the remaining chocolate and mix with a spatula until completely melted.

Dip the rounded (non-stem) half of each balloon in the chocolate, rotating to cover thoroughly, and sprinkle with toasted coconut. Set the half-covered balloons at an angle on the prepared backing sheet until the chocolate sets and is hard. Pop the balloons; remove and discard all the rubber pieces. Freeze the shells until you are ready to use them.

Using a Tbsp, carefully spoon the sorbet into the chocolate shells and gently pack down. Carefully scoop out the center of the sorbet to resemble the coconut meat and smooth out the edges using a spatula or knife. Return to the freezer.

Mixed Tropical Fruit: In a bowl combine the banana, mango or papaya, pineapple, lychees, and starfruit. Refrigerate until needed.

To serve, spoon the melted chocolate onto the center of individual plates and, while still warm, top with the coconuts; as the chocolate hardens it will secure the coconuts in place. Divide the mixed fruit among the plates, in and around the coconut. Drizzle with the Lilikoi Sauce and garnish with mint sprigs.

Haupia Sorbet

• 3 cups extra-rich (25%) coconut milk, or canned unsweetened coconut milk
• 1-1/2 cups water (if using extra-rich coconut milk) or canned unsweetened coconut milk
• 3 cups Simple Syrup

In a bowl thoroughly combine the coconut milk, water, and syrup. Transfer to an ice cream machine and freeze according to the manufacturer’s directions.

Simple Syrup

• 1-1/3 cups water
• 1/2 cup corn syrup
• 2-1/4 cups sugar

In a saucepan bring all ingredients to a boil. Boil for 5 minutes, strain, cool. Makes 4 cups.

Lilikoi Sauce

• 1/4 cup passion fruit puree with seeds
• 1-1/2 Tbsp sugar
• 1/2 cup water, divided
• 1/2 Tbsp cornstarch

In a saucepan bring the passion fruit, sugar, and all but 1 Tbsp water to a boil. In a cup, mix the cornstarch with the remaining water until dissolved, and add to pan. Cook until the sauce is slightly thickened and coats the back of a wooden spoon. Chill.

Hawaiian Vintage Chocolate Crunch Bars

Ingredients in boldface have separate recipes, which follow the main recipe.

• Macadamia Nut Brittle
• 1/4 cup macadamia nut oil, or vegetable oil
• 12 oz gaufrette cookies (about 50)
• 1-1/2 lbs Hawaiian Vintage milk chocolate
• 1-1/4 lbs Hawaiian Vintage dark chocolate
• 2-1/2 cups heavy whipping cream
• 4 tsp macadamia nut liqueur
• Anglaise
• Chocolate Sauce
• 1/4 cup cocoa powder, for dusting
• 1 cup raspberries (or other fresh fruit) for garnish

Grease a baking sheet and spatula. Line a 9×13 pan with plastic wrap. Prepare the brittle.

Place the brittle in a kitchen towel and crush with a rolling pin or mallet. Transfer to a bowl and add the oil.

Place the gaufrette cookies in a kitchen towel and crush with a rolling pin or mallet. Add to the brittle in the bowl. In the top of a double boiler, melt the milk chocolate. Add to the bowl. Stir well and transfer the mixture to the plastic wrap lined pan. Refrigerate until needed.

In the top of a double boiler, melt the dark chocolate. Transfer to a clean bowl. When cool, fold in the cream, add the liqueur, and mix thoroughly. Spread over the milk chocolate mixture in the pan and refrigerate for at least 2 hours, preferably overnight.

Remove the chocolate from the pan and transfer to a flat work surface. Remove and discard the plastic wrap. Cut the chocolate into oblong bars or the desired shapes. Dust with cocoa powder before serving.

Prepare the Anglaise and the Chocolate Sauce.

To serve, spoon a pool of Anglaise on individual plates. Swirl in the chocolate sauce. Artistically arrange pieces of the crunch bar in a pile next to the Anglaise. Garnish with berries. Serves 6 to 8.

Macadamia Nut Brittle

• 1 cup diced macadamia nuts
• 1/4 cup water
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/4 cup butter
• 1/2 tsp vanilla extract
• 1 tsp baking soda, sifted

Preheat the oven to 250 F. Place the nuts on an ungreased baking sheet and toast for 10 minutes.

In a heavy-bottomed saucepan over medium-high heat, combine the water, sugar, corn syrup, and butter. Heat until the mixture reaches 280 F on a candy thermometer. Add the vanilla and toasted nuts. Carefully stir in the baking soda — use caution as the mixture will bubble up. Immediately pour onto the greased cookie sheet and spread evenly with the greased spatula. When it is cool enough to touch, by hand carefully pull out the brittle to make it thinner. Let cool.

Anglaise

• 4 egg yolks
• 1/4 cup sugar
• 1 cup milk
• 1 vanilla bean, halved lengthwise & seeds scraped

In a bowl whisk together the egg yolks and sugar. In a saucepan bring the milk, vanilla bean, and vanilla beans to a boil. Stir 1/2 cup of the hot milk into the egg mixture, then pour the egg mixture back into the saucepan. Reduced the heat to medium. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon; do not overcook. Strain into a stainless steel bowl and place in an ice bath to cool. When cool, stir once more and refrigerate until needed.

Chocolate Sauce

• 4 oz Hawaiian Vintage dark chocolate
• 1/4 cup heavy whipping cream

Place the chocolate in a small, deep bowl. In a saucepan, bring the cream to a boil. Pour over the chocolate and stir until smooth. Keep at room temperature until ready to use; heat over a water bath if the sauce becomes too thick and cold.