Pupupalooza

Good times and ono grinds were had by all at the first annual Pupupalooza appetizer contest, part of the Puna Culinary Festival, held at Kalani Oceanside Retreat.

Guests were treated to live music as they selected which pupus to try. Scripts for tasting were sold 10 for $5 which was a great way to keep down the feeding frenzy that tends to happen at free tasting events. Guests were relaxed as they perused the offerings and made their choices, getting the chance to talk with contestants as well as vote for their favorite pupu.

The big winner of the day was Lori Kong, owner of Aloha Lehua Cafe, with her Hawaiian Nachos which took the best overall award and the people's choice award. Other prizes went to Ellen Einhorn (Most Creative), William Butako (Best Presentation), and Josef Schneider (Best Use of Local Ingredients).

As far as cooking contests go, and I have been to A LOT of them, this was one the most enjoyable and best organized events yet. I hope they host this contest again next year.

I didn't place at this contest, but if you are interested, the recipe I submitted is below.

Avocado Kim Chee Potstickers

By

Gwen Edwards

For potstickers:

·      1 package locally made potsticker / gyoza wrappers  (about 50)

·      1 ripe Big Island avocado

·      1 Big Island, organic egg

·      1 cup locally made kim chee

·      1 chopped Big Island green onion

·      ¼ cup chopped Big Island cilantro

·      ¼ cup chopped Thai basil

·      1 Big Island lime

·      Salt to taste

·      About 6 TBL spoons coconut oil

For dipping sauce:

·      ½ cup Hawaiian shoyu

·      ½ cup water

·      4 TBL spoons rice vinegar

·      4 tsp Hawaiian sugar

·      4 tsp sesame oil

·      1 chopped green onion

·      2 chopped garlic cloves

·      1 tsp chopped Big Island ginger

Instructions:

Make dipping sauce first, so it can marinate.  Combine ingredients in a mason jar and shake well.

In a small bowl, combine and mash avocado, chopped herbs, lime juice and salt.

In a food processer, pulse kim chee until shredded.

In another small bowl, beat the egg.

Working one at a time, fill each wrapper with 1 tsp avocado mixture and 1 tsp kim chee.

With your finger, put a little egg on edge of wrapper, fold over and press to seal.

In a skillet over medium heat, add about1 tsp coconut oil.

Cook 6 – 10 potstickers at a time - do not crowd in pan.

Cook covered for 2 minutes, flip and cook another 2 minutes uncovered.

Repeat until all potstickers are cooked, adding coconut oil as needed.

Serve with dipping sauce and enjoy!

The Great Waikoloa Poke Contest

Beautiful amateur contestant poke display

Fish and seafood of all kinds were celebrated at The Great Waikoloa Poke Contest, part of the Hawaii Island Festival, September 7, 2013. Amateurs and professionals competed for top honors in traditional, limu (seaweed), soy sauce, and cooked poke categories. Meaning "to slice," poke can be made with any fish or seafood the cook dreams up, although this contest made a point to only include locally sourced seafood.

Packed house for poke tasting

Aloha was in the air as contestants gathered early Saturday morning to assemble their dramatic display tables and plate their poke entries for the blind judging. The awards were based 100% on taste, with the exception of one award for presentation, judged separately.

Amateur presentation winner

Hosted by the Waikoloa Beach Marriott, the event also included a poke making demonstration, an appearance by the Royal Court, and of course a tasting for the public.

The chefs from Waikoloa Beach Marriott swept the professional division, including the presentation award. Amateur winners were Jason Wood (shoyu), Anthony Carvalho (cooked), Doug Wang (traditional) and Grady (Pono) Bintliff (limu).

My "diner" themed display for the BLT poke. Get it?

My BLT poke entry didn't make the cut, but it was hard not to be impressed by all of the wonderful and creative entries. Overall, this was a fun event overflowing with aloha and I'd love to compete again next year. If you'd like to try my BLT poke, the recipe is below. Mahalo to When Pigs Fly Island Charcuterie for making the awesome bacon.

BLT poke

BLT Poke

Makes about 2 pounds

1 lb ahi

2 TBL shoyu

5 slices thick-cut bacon

1 French baguette loaf, if desired

2 TBL butter, if desired

1/2 lb Waimea tomatoes

3 TBL mayonnaise

2 TBL fresh lemon juice

2 green onions, chopped and divided

3 cups Manoa lettuce leaves, if desired

salt to taste (if needed)

Pre-heat oven to 375. Cut ahi into bite-sized pieces, toss with shoyu in a medium bowl and allow to marinate in fridge.

Line a baking sheet with foil and place bacon slices on top. Bake in oven for 15-20 minutes or until small bubbles form on the bacon. When done, place bacon on paper towel to drain, then chop into small pieces when cooled.

While the bacon is cooking, slice the baguette into very thin slices, about ¼ inch thick.  Melt butter and brush both sides of bread using a pastry brush. Place on a baking sheet and toast in oven about 10-12 minutes, flipping bread once, until both sides are golden brown. [This step is only if desired, can be served without bread, butter and lettuce]

Chop tomatoes and place in a large bowl with the chopped bacon. Drain excess shoyu from ahi and add fish to bowl.

In a small bowl, whisk mayonnaise, lemon juice, and one chopped green onion. Add mayo mixture to large bowl and toss lightly to coat. Taste, add salt if desired.

[This step is only if desired, can be served without bread, butter and lettuce] To serve, place one small piece of lettuce on each piece of toast. Top with a spoonful of poke and garnish with chopped green onion. Enjoy!

Ka'u Coffee Festival Triple C Recipe Contest

What do you get when you mix a lot of butter, a little sugar, and some of the world's best coffee together over scorching heat? Sugar splash burns on your belly from cooking in a swim suit?

No! I mean yes, but more importantly you get the grand prize winning recipe at the Ka'u Coffee Festival's Triple C Recipe Contest. I'm super excited to report to you all that my Coco Mocha Roca won first place candy and the overall best recipe prizes last weekend in Pahala.

You may remember that my Ka'u Coffee Brigadeiros won first place candy last year, but were edged out of the grand prize by Chelsea Lynn Kauionalani Rosario with her biscotti recipe. 

The Triple C Recipe Contest is only one part of the Ka'u Coffee Festival which is going on through May 5, 2013. I went to the ho'olaulea in Pahala on Saturday for unlimited coffee tastings, ono food, and of course great, live music. More on that event later.

If you have never been, or it has been awhile since you visited Ka'u, this is the perfect opportunity to check it out. Not only does this district of the Big Island offer views for days of the greenest ranch land and the bluest seas, but it's hard to beat the down-home, country vibe that oozes around every bend in the road. 

Before attempting to make the recipe below, you will definitely need a candy thermometer. Hope you like it!

Coco Mocha Roca

makes about 30 two inch pieces

1 cup Hawaiian cane sugar

1 cup butter, plus more greasing pan

3 TBL finely ground Ka’u coffee, divided
1 ½ cups roasted & salted Big Island macadamia nuts, chopped and divided

1 cup chocolate chips

1 cup shredded coconut

Butter a 9x11 pan.

In a saucepan over medium high heat melt sugar, butter, and 2 TBL Ka’u coffee grounds and bring to a boil, stirring constantly. Turn heat down to medium, stirring constantly for about 12 minutes or until a candy thermometer reads 300 degrees. Do not allow it to go ever 320 degrees.

Mix 1 cup of mac nuts in with sugar mixture.  Carefully spread mixture in pan with a wooden spoon, taking care to spread as evenly as possible. You may need 2 spoons to accomplish this since it is so hot. 

Sprinkle the chocolate chips and the remaining Ka’u coffee over all. Allow chocolate to melt for a minute or so, then spread it out evenly with the wooden spoon. Top with remaining mac nuts and coconut, pressing down a little so it sticks to the chocolate. Allow to cool completely before cutting into 2 inch squares with a sharp knife. Enjoy!

PS: If it is a very humid day, the sugar/butter part of this recipe may not set, so choose your day wisely. 

Avocado Kim Chee Potstickers

As promised, below is the recipe I entered in this weekend's Big Island Avocado Festival. While the recipe didn't snag any awards, I do think it is a fun vegetarian version of potstickers that is totally unexpected.

They do take some time to assemble, so if you can borrow an extra set of hands, that would make the process much faster.

Avocado Kim Chee Potstickers

By

Gwen Edwards

For potstickers:

·      1 package locally made potsticker/gyoza wrappers  (you'll need about 50)

·      1 ripe Big Island avocado

·      1 fresh egg

·      1 cup locally made kim chee

·      1 chopped Big Island green onion

·      ¼ cup chopped Big Island cilantro

·      ¼ cup chopped Thai basil

·      1 Big Island lime

·      Salt to taste

·      About 6 TBL spoons coconut oil

For dipping sauce:

(adapted from For the Love of Cooking)

·      ½ cup Hawaiian shoyu

·      ½ cup water

·      4 TBL spoons rice vinegar

·      4 tsp Hawaiian sugar

·      4 tsp sesame oil

·      1 chopped green onion

·      2 chopped garlic cloves

·      1 tsp chopped ginger

Instructions:

Make dipping sauce first, so it can marinate.  Combine ingredients in a mason jar and shake well.

In a small bowl, combine and mash avocado, chopped herbs, lime juice and salt.

In a food processer, pulse kim chee until shredded.

In another small bowl, beat the egg.

Working one at a time, fill each wrapper with 1 tsp avocado mixture and 1 tsp kim chee.

With your finger, put a little egg on edge of wrapper, fold over and press to seal.

In a skillet over medium heat, add about 1 tsp coconut oil.

Cook 6 – 10 potstickers at a time - do not crowd in pan.

Cook covered for 2 minutes, flip and cook another 2 minutes uncovered.

Repeat until all potstickers are cooked, adding coconut oil as needed.

Serve with dipping sauce and enjoy!

Big Island Avocado Festival & Recipe Contest

The creamy green fruit was celebrated once again at the 7th Annual Avocado Festival held at the Sheraton Kona.

The free event included a variety of food and craft vendors, live music and hula, a recipe contest, and appearances by Miss Kona Coffee and Avocado Man.

10 foot tall Avocado Man

Samples of recipe contest entries were on offer and included a number of creative and delicious dishes including the overall winner, Avocado Truffles and the People's Choice winner, Mushroom and Avocado Flan. My entry, Avocado Kim Chee Potstickers, got a nod for creativity. I'll be posting the recipe soon.

Avocado Kim Chee Potstickers

If you missed this free community event this year, look for it again next spring. And work on those avocado recipes!

Vote for my Smoky Cheddar BBQ Grilled Cheese

St. Francis Winery is hosting "Say Cheese!" a gourmet grilled cheese recipe contest on their Facebook page. For my Smoky Cheddar BBQ Grilled Cheese to even be considered, I need your votes! Only the top 10 most popular sandwiches get tasted by the judges.

I'll warn you now, voting in this contest takes a moment. Click here to go to the contest page, like St. Francis Winery, then scroll down to vote for my Smoky Cheddar BBQ Grilled Cheese. You will also need to vote from a laptop or desktop computer, the app won't work on a smart phone or iPad.

Thank you for taking the time to help me win!

Sam Choy's Keauhou Poke Contest

The Big Island got its poke on this weekend at Sam Choy's Keauhou Poke Contest held at the Sheraton Kona. Poke (poh-KAY) is the "soul food of Hawaii," according to Choy, and is traditionally prepared with raw fish, sea salt, seaweed, spices, and kukui nuts. 

Contestants put their "braggin' in the bowl" in many creative ways, stretching the concept of traditional poke into several other categories including spicy, cooked, with soy sauce, sushi style, and non-seafood  entries. Professionals and amateurs were both invited to compete. 

My Mexican-themed table display

Creative table displays accompanied the contest entries as poke chefs presented their work to the judges. Winners were announced after poke tastings were offered to the public for a small fee that  benefited the $1 million Equip the Kitchens Campaign for the future Hawai‘i Community College-Palamanui. A complete list of winners can be found here: Poke Contest Results.

The event also included live music, Hawaiian cultural demonstrations, and an island marketplace featuring locally made products.

Guacamole Poke (photo by Fern Gavelek)

Did I enter? You know it! My Guacamole Poke grabbed 2nd place in the amateur cooked category, see recipe below. I was especially impressed with the other amateur entries this year including a beautiful traditional recipe featuring opelu and opihi by Aunty Margie Hanselman, a fancy lobster entry by high schooler Alexis Fujikawa, and a very special venison recipe by hunter Ryan Koyanagi.

Poke has deep roots in Hawaiian culture. I love that. I also love that poke has evolved over the decades to incorporate the many cultures that have found a home on the islands, too. It is at once a revered cultural dish as well as a representation of the cultural mixture that makes up Hawaii today. I hope you get the chance to enjoy some soon.

Guacamole Poke

Makes about 2 lbs of poke

1 lb Kona Kampachi filets (introduced to me by the late Guy Toyama, please support a cause Guy would have been proud of here: Memorial Fund info) 
2 TBL Hawaiian mac nut oil

2 TBL Mexican dry rub (salt, pepper, oregano, garlic powder, onion powder, chili powder, cumin, lime zest)

1 large Big Island avocado

1 Waimea tomato

1 Big Island grown green onion

½ cup Big Island grown cilantro

¼ cup Big Island lime juice

salt to taste

2 cloves garlic

1 Big Island jalapeno

taco chips to serve

Rub Kampachi filets with the Mexican dry rub. In a very hot pan, add mac nut oil. Sear both sides of the filets rare (about 1 minute each side). Cook times will vary depending on the thickness of the filets.

While fish cools, chop the avocado, tomato, onion, green onion, garlic, cilantro and jalapeno. Toss very gently with lime juice and some salt.

Cut fish into chunks and very gently toss into the vegetable mixture.

Serve with taco chips. Enjoy!

Green Pie at the Grow Hawaiian Festival

This weekend we enjoyed the Grow Hawaiian Festival held at the Amy Greenwell Ethnobotanical Gardens. In addition to enjoying the garden itself, packed full of native and canoe plants, the festival hosted lei making, poi pounding, plant identification booths, a seed exchange, and of course a recipe contest.

Lei making at the Grow Hawaiian Fest

The idea was to come up with a dish that included as many locally grown foods as possible. If you have hung around this blog for any length of time, you know that I'm WAY into growing, eating, and cooking with locally harvested goodies. The recipe exchange and contest was hosted by Feed Hawaii, an organization that supports food security.

Me with recipe contest prizes (fruit!)

Because there were only a few of us that entered the contest, we were all winners! The real prize was sharing our recipes and spreading the word that eating local matters. Particularly in Hawaii, where most people depend on shipped-in foods, and prices are extremely high because of it, we need to make an effort to buy local when we can.

And guess what? You don't need to have a garden and you don't need to shop at a farmer's market to achieve this goal. Everything in the recipe below was purchased at my local grocery store. If you keep your eyes peeled, you'll see that there many locally grown and made items on offer at the store including produce, milk, cheese, tea, coffee, nuts, oil, and meats. Do the islands a favor and add a locally grown product to your grocery list, it's an easy way to preserve this land we love. End rant. See recipe below.

Big Island Green Pie

Big Island Green Pie

Serves 8 as an appetizer

·      2 pounds Big Island greens (I used a mix of spinach, kale, and taro leaves. You could also use chard or collards.)

·      2 island grown green onions

·      ½ cup island grown flat leaf parsley

·      5 oz Big Island goat cheese

·      2 farm fresh eggs

·      Salt & pepper to taste

·      1 package phyllo dough (not a local product)

·      1/3 cup olive oil (not a local product)

Preheat oven to 350. Steam veggies until just wilted, strain and squeeze to remove excess liquid. If using taro leaves, choose young ones and be sure to steam for at least 15 minutes to avoid itchy mouth when eating. Chop.

In a medium bowl add chopped greens, chopped green onion, chopped parsley, cheese, and slightly beaten eggs. Add salt & pepper to taste and stir to combine.

Oil an 8x8 inch baking dish. Cut 12 pieces of phyllo dough to fit dish, taking care to cover the dough as you’re working so it doesn’t dry out. Place one piece of phyllo down in the dish, and brush with oil. Repeat this until you have 6 layers.

Spread greens mixture evenly over layers. Layer 6 more phyllo sheets over the greens, taking care to oil each one.

Bake for 30-50 minutes or until golden brown. Allow to cool before cutting into squares. Enjoy!

1st Place in Kona Coffee Recipe Contest

The Big Island's most important recipe contest of the year was held on Sunday at the Sheraton Kona Resort. The Kona Coffee Recipe Contest, sponsored by KTA and Kamehameha Schools, included dessert and entree divisions divided in professional, amateur, and culinary student categories.

My display table. We went with a "candy shop" theme

I entered the amateur dessert division with my Kona Coffee Brigadeiro recipe and won first place!

Posing with Kona coffee royalty

Let me tell you, the competition was fierce. On either side of me were contestants that had entered for many years and knew all the tricks of the trade. We chatted as we set up our display tables and the intimidation factor grew quite high for me, as this was my first go at this particular contest.

I was so surprised, happy and grateful to have won. Those little brigadeiros (a Brazilian fudgy candy) look humble, but pack a mighty flavor punch. The display turned out pretty cute too, thanks to my helper Rosanne. Thanks also to Renee for cheering me on, and to Ciara and Brendan for bringing me a sandwich when I forgot to eat the entire day. Please see the winning recipe below and don't forget to drink 100% Kona coffee!

My lucky coffee cup ring

The Kona Coffee Festival continues until November 11 with loads of fun activities including a parade, coffee cupping contest, a concert, and much more. See you there.

Kona coffee brigadeiros

Kona Coffee Brigadeiros
A twist on a Brazilian fudgy candy

Makes about 3 dozen

1 cup sweetened condensed milk

½ cup espresso or very strong Kona coffee

2 TBL butter

2 tsp light corn syrup

½ cup cocoa powder

36 Kona coffee beans

In a medium saucepan combine condensed milk, coffee, butter and corn syrup over medium-high heat stirring constantly with a wooden spoon. Once the mixture begins to boil, turn the heat down to medium-low and continue to stir for 15-25 minutes or until the mixture thickens, like fudge.

Pour the mixture into a bowl without scraping the sides of the pan, discard what remains in the pan. Allow the mixture to cool in the fridge for 3-4 hours. 

Using a teaspoon, scoop the mixture and roll into balls with butter-coated hands. Dip into cocoa powder to coat and press a coffee bean on top. Enjoy!

You should know that it took me 4 attempts to get the technique for this recipe right. Don't get impatient when you are cooking the batter, it needs to be pretty thick or else it won't hold together. I just don't want anyone to get the idea that this is an easy recipe, it's not! But it is certainly delish and was worth all previous failures. 

Sustainable Sunday: Kona Coffee

Aloha coffee lovers! I will competing in the Kona coffee recipe contest today down at the Sheraton. If you are in town and want to sample the entries, head on over from 12:30pm to 3:30pm.

I will let you in on the results as soon as they're in. Wish me luck and remember, buy local, it matters. 

Breadfruit Festival & Cooking Contest Results

Award-winning 'Ulu Gnocchi 

Yesterday we spent the morning at the Breadfruit Festival in Captain Cook, Hawaii. The main aim of the festival is to promote breadfruit use in everyday cooking.

Making 'ulu (breadfruit) poi

The starchy fruit, similar to potato, is a logical replacement for rice, bread, flour, tortillas and potatoes when eaten in the "green" stage. Once the fruit ripens, it can be used in various desserts.

Sam Choy giving a cooking demo

Breadfruit grows abundantly here in the islands, although it is not widely used. We know this because most of our food is imported from abroad, particularly our most common starches. Hopefully attendees were able to learn some new uses for the fruit at the festival, I certainly did.

My 'ulu gnocchi won the heathy choice award!

I currently have a breadfruit and portuguese sausage stew bubbling away in the slow cooker as I type this, inspired by the winning recipe at the cooking contest. My entry, recipe below, got second place in the entree division as well as nabbing the "Healthiest Choice" award of which I am particularly proud. You all know by now how passionate I am about making food that is good for our bodies as well as the 'aina. I hope you will give breadfruit a chance, maybe even by trying the recipe below.

'Ulu (Breadfruit) Gnocchi with Hamakua Mushroom Ragout
serves 4-6

For gnocchi:

1 green breadfruit

1 to 1 1/2 cups flour

2 egg yolks

For ragout:

2 cups alii mushrooms, chopped

½ Maui onion, chopped

1 garlic clove, chopped

3 tablespoons olive oil

1 tablespoon butter

1 tablespoon balsamic vinegar

4-5 sage leaves, chopped

salt & pepper to taste

grated parmesan to serve

Preparation:

Peel, decore, and chop breadfruit into bite sized pieces. Steam in a steamer basket for 20-30 minutes or until soft. Place in a large bowl and mash.

When breadfruit has cooled some, but is still warm, add flour and beaten egg yolks. Use your hands to mix and knead until it becomes a ball of dough. Do not over work the dough. Take a small handful of dough and roll into a tube about ¾ inch in diameter on a floured surface using the tips of your fingers. Cut the tube into 1 inch pieces and press each with your thumb to make a small indentation. Place gnocchi on a wax paper covered cookie sheet and continue with the rest of the dough.

Begin making the ragout by sautéing onion, garlic, and mushrooms in the olive oil over medium heat until soft, adding salt and pepper to taste as you go. Add the balsamic vinegar and sage, cover and turn off heat. 

To cook the gnocchi, bring a salted pot of water to a boil. Add a cup or so of gnocchi to the pot at a time, boiling for 1-2 minutes or until gnocchi float to the surface. Remove from the water with a slotted spoon and boil the next batch. Take care not to crowd the gnocchi, this is why we cook them in batches. 

Toss cooked gnocchi in the ragout and top with freshly grated parmesan cheese, if desired. Enjoy!