This week in the kitchen we’re cooking up Bahawaiian cuisine with Chef Matthew Naula from RumFire at the Sheraton Waikiki Hotel while RumFire mixologist Sjon Brown mixes up some Bahawaiian libations.<\/p>\n
KAHLUA PORK ENCHILADAS<\/B><\/p>\n
For Chipotle-Ancho Sauce:<\/B><\/p>\n
* 2 pounds carrots <\/B>
\n* 2 pounds celery <\/B>
\n* 2 pounds onions <\/B>
\n* 2 pounds red bell peppers <\/B>Caramelize in salad oil.
\n* 1 can tomato paste <\/B>
\n* 1 can water <\/B>(use tomato paste can)
\n* 3 tomatoes<\/B>, diced
\n* 1can chipotle peppers<\/B><\/p>\n
in adobo sauce<\/B><\/p>\n
* 2 ancho chilis <\/B>
\n* 1 tablespoon garlic <\/B>
\n* 1 teaspoon cumin <\/B>
\n* 1 teaspoon oregano <\/B>
\n* 1 tablespoon dark chili powder <\/B>
\n* 1 tablespoon kosher salt <\/B>
\n* 1\/2 teaspoon sugar <\/B><\/p>\n
Combine all in steam kettle (similar to a double boiler) and simmer for two hours; puree well.<\/p>\n
For Guacamole:<\/B><\/p>\n
* 1 cup diced avocado <\/B>
\n* 1 tablespoon finely minced red onion <\/B>
\n* 2 cups small-diced vine-ripened tomatoes <\/B>
\n* 1 teaspoon minced cilantro <\/B>
\n* 1 teaspoon cumin <\/B>
\n* 1 tablespoon olive oil <\/B>
\n* 1 teaspoon dark chili powder <\/B>
\n* 1\/2 cup lime juice <\/B>
\n* 2 tablespoons kosher salt <\/B>
\n* 2 tablespoons sour cream <\/B><\/p>\n
Combine well. Season to taste with salt and pepper.<\/p>\n
For Tomato Salsa:<\/B><\/p>\n
* 1 gallon Hamakua tomatoes<\/B>, small dice
\n* 1\/2 cup cilantro <\/B>
\n* 3 tablespoons chipotle peppers in sauce <\/B>
\n* 1 cup finely minced red onions <\/B>
\n* 3 tablespoons olive oil <\/B>
\n* 3 tablespoons cumin <\/B>
\n* 3 tablespoons lime juice <\/B>
\n* 3 tablespoons chili powder <\/B>
\n* 1 tablespoon garlic <\/B><\/p>\n
Combine well; season with salt and pepper, to taste.<\/p>\n
For Papaya Marinade:<\/B><\/p>\n
* 1 ripe papaya<\/B>, seeded and peeled
\n* 1\/2 cup minced garlic <\/B>
\n* 1 tablespoon lime juice <\/B>
\n* 3 tablespoons onions <\/B>
\n* 1\/2 tablespoon ground cumin <\/B>
\n* 1\/2 cup salad oil <\/B>
\n* 1 cup water <\/B>
\n* kosher salt<\/B>, to taste<\/p>\n
For Cheese Sauce:<\/B><\/p>\n
* 1 pound pepper jack cheese <\/B>
\n* 2 pounds queso fresco <\/B>
\n* 1 quart half and half <\/B>
\n* 1 pound butter <\/B>
\n* 1 pound flour <\/B>
\n* 1 cup finely minced onions <\/B>
\n* 1 tablespoon finely minced garlic <\/B><\/p>\n
Make a roux with butter, flour, garlic and onion.<\/p>\n
Add the half and half, simmer for 15 minutes.<\/p>\n
Add cheeses, stirring constantly; cool.<\/p>\n
BARBECUE RIBS<\/B><\/p>\n
* 2 pounds baby back pork ribs <\/B><\/p>\n
Liberally season with salt and pepper, then lightly grill.<\/p>\n
Braise in kettle with braising liquid.<\/p>\n
For Chipotle Rum Barbecue Sauce:<\/B><\/p>\n
* 2 cups ChipotleAncho Sauce <\/B>
\n* 2 cups Bulls Eye barbecue sauce <\/B>
\n* 1\/2 cup Captain Morgan rum <\/B>Combine well.<\/p>\n
For Braising Liquid:<\/B><\/p>\n
* 1 gallon water <\/B>
\n* 1 gallon barbecue sauce <\/B>
\n* 1 gallon Chipotle\/Ancho Sauce<\/B><\/p>\n
RUM FIRE KIM CHEE AND KALBI FRIED RICE WITH KUKUI BRAND SAUSAGE<\/B><\/p>\n
* 1 ounce cooked kalbi ribs <\/B>
\n* 2 ounces Portuguese sausage<\/B>, cooked and diced
\n* 4 ounces jasmine rice<\/B>, cooked
\n* 1 ounce kim chee <\/B>
\n* 1\/2 ounce kim chee base <\/B>
\n* 1 ounce lemon grass <\/B><\/p>\n
Combine all ingredients in a frying pan.<\/p>\n
BAJA SUN<\/B><\/p>\n
* 1 1\/2 ounces Jalapeno-Cilantro Infused Sauza Gold Tequila<\/B>
\n* 3\/4 ounce Govinda’s Lime Juice <\/B>
\n* 1 ounce Island Oasis Mango Puree <\/B>
\n* 1\/4 ounce simple syrup <\/B><\/p>\n
Combine lime juice, puree, syrup and tequila in a mixing glass.<\/p>\n
Add ice, shake and strain into chilled martini glass.<\/p>\n
Garnish with a lime wedge or twist.<\/p>\n
*Infusion: For every 1 bottle of Sauza Gold Tequila, use 5 slices of jalapeno and 4 cilantro stems. Infuse for at least three days.<\/p>\n
CUCUMBER LAVENDER MOJITO<\/B><\/p>\n
* 1 1\/2 ounces Cruzan Light Rum <\/B>
\n* juice <\/B>of 1 lime <\/B>
\n* 3\/4 ounce rock candy syrup <\/B>
\n* 3-4 mint sprigs <\/B>
\n* 1 inch cucumber<\/B>, with peel
\n* lavender * <\/B>
\n* splash club soda <\/B><\/p>\n
Place the mint leaves, lime juice, cucumber, lavender and rock candy syrup in a mixing glass. Muddle for few seconds, then add ice.<\/p>\n
Pour the rum and club soda, then pour into a high-ball glass (do not strain). Garnish with a fresh mint sprig.<\/p>\n
* For Lavender Simple Syrup: <\/B>Boil 1 cup lavender, 2 cups sugar and 2 cups water.<\/p>\n
Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.<\/I><\/p>\n","protected":false},"excerpt":{"rendered":"
This week in the kitchen we’re cooking up Bahawaiian cuisine with Chef Matthew Naula from RumFire at the Sheraton Waikiki..<\/p>\n","protected":false},"author":344,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,19],"tags":[],"class_list":["post-1801","post","type-post","status-publish","format-standard","hentry","category-entertainment","category-sam-choys-kitchen"],"yoast_head":"\n