Chef Beverly Gannon of Bev Gannon Restaurants

BEV’S  “SASHIMI NAPOLEON” 3/4 pound sashimi grade tuna 1 bunch radish sprouts 8 shiso leaves 1/4 pound smoked salmon, thinly sliced 1/2 cup sliced pickled ginger, for garnish Tartare Base: 2 tablespoon good quality mayonnaise 1 teaspoon Vietnamese garlic-chile sauce 2 tablespoon chopped green onion, white and green parts 2 teaspoons tobiko (flying fish roe) 1 tablespoon chopped cilantro Crispy Wontons: 18 (3 inch square) wonton skins Peanut oil...

Chef Bob Cambra of The Waterfront Restaurant

SESAME PAN SEARED AHI SASHIMI SALAD: Baby Field Greens Kula Tomatoes, sliced Shiitake Mushrooms, slice and saute in sesame oil Cucumber, sliced,Carrots, curls or jullienne Fresh Beets, curls or jullienne Garnish:Enoki mushrooms, Scallions Wasabi ball, soy sauce, pickled ginger Blackened Ahi ASIAN AIOLI DRESSING: 1 Whole Egg, 1/4 cup Hoisin Sauce 1 T minced Garlic,1 tsp minced Ginger Juice of 1 Lemon, 1/4 cup Ketchup 1 tsp Sambal Paste, 1/4 cup Rice Wine...

Chef Brian Etheredge of Capische? and Il Teatro at Hotel Wailea

HAWAIIAN CATCH with SUN-DRIED TOMATO HERB SALAD: Recipe for Relish: Marinated Sundried Tomatoes in Extra virgin olive oil and Balsamic vinegar. Capers/Ginger minced, Garlic minced, Shallots minced, Cilantro chopped. Mix all & reserve. Heat slightly in pan when ready to serve. Herb Salad: Leaves of Parsley, Tarragon, Chive, Basil, Chervil, Frisse & Celery Hearts. Mix and season with salt and pepper. Vinaigrette for the plate to season fish and herb...

Grandma’s Hot Apple Pie Recipe by Chef Bryan Ashlock of The Sheraton Maui

GRANDMA’S HOT APPLE PIE Serves 2 INGREDIENTS: 1  medium green apple, peeled, cored and cut into wedges 1 tsp lemon juice (fresh-squeezed is always best) 1 oz granulated sugar 1/4 tsp cinnamon 3/4 oz unsalted butter, softened 7-inch diameter round of puff pastry, rolled out to 1/8” thick METHOD: Preheat the oven to 375°. Toss the apple with the lemon juice. Combine the sugar and cinnamon. Sprinkle half the mixture on the apple and toss gently...

RECIPE: Bev Gannon’s Ginger Duck Wontons With Pineapple Lilikoi Dipping Sauce

RECIPE: Dipping Sauce: 1/2 cup pineapple apricot preserves 2 tablespoons lilikoi puree 2 tablespoon white balsamic vinegar 1 tablespoon finely chopped mint 1 teaspoon sambal Filling: 1 teaspoon olive oil 2 teaspoons toasted sesame oil 1/2 cup finely chopped onion 1/2 cup peeled and finely chopped carrot 1 tablespoon peeled and finely chopped fresh ginger 1 teaspoon finely chopped garlic 2 tablespoons sesame seeds, toasted 2 tablespoons hoisin sauce 1/2...

RECIPES – COCONUT HIBISCUS MOJITO

2 oz. Bacardi Rock Coconut 1 oz. Homemade hibiscus flower syrup 1 oz. lime juice 1 sprig of fresh mint 1 to 2 oz. Club Soda (Combined)   Glass:    Collins glass   Method: 1.  In a mixing glass, muddle fresh mint, add Bacardi rum, hibiscus syrup, fresh lime juice and ice. 2.  Shake and serve over the rocks. 3.  Top with club soda. 4.  Garnish with a sprig of fresh mint and fresh hibiscus flower and hibiscus flower...