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Makena Beach & Golf Resort Recipes at Made in Hawaii


Chef Marc McDowell

Visit the Made in Hawaii Festival this year, and be sure to see Marc McDowell, of Makena Beach & Golf Resort, cook the following dish during a live cooking demonstration.

Makena Cilantro & Lime Shrimp Cocktail


  • 16-20 Achiote poached shrimps (3 each)
  • 1 oz Lime Cilantro Dressing
  • 1 oz Edamame Pico De Gallo
  • 1 Tbl Chunky Avocado
  • ½ Tbl Kaffir Lime Sour Cream
  • 1 tsp. Chive Sprigs
  • ½ oz. English Cucumber slices, channel cut
  • 1 Tbl Breadfruit Chip Garnish
  • 1 Tbl Sweet Potato Chips

1. Place in glass 3 pcs channel cut thin cucumbers
2. 1 Tbl. of Edamame Pico De Gallo
3. 1 Tbl. of Chunky avocado
4. Toss the 3 achiote shrimps in the lime cilantro vinaigrette place the shrimps all facing the same direction
5. ½ Tbl of the Kaffir Lime Sour Cream
6. 6 Molokai Potato Chips

Prep Recipes:

Achiote Court Bouillon

  • 4 oz Achiote Paste, dissolve with some of water
  • 4 oz Onions
  • 2 oz Celery
  • 2 oz Carrots
  • 1 each Bay Leaf
  • 1 Tbl. Curry Powder
  • 2 each Lemons cut in half
  • 1 gal. Water
  • 2 oz Kosher salt

1. Combine and heat to a boil, reduce to a simmer for 5 minutes.
2. Poach Shrimp for 3-4 minutes; remove to a bowl to carry over.

Kaffir Lime Sour Cream

  • 4 oz. Sour Cream
  • 1 Tbl. Lime Juice
  • ¼ tsp. Lime Zest
  • ½ tsp. Kiffir Lime Leaves, pulverized
  • Pinch White pepper, fresh ground
  • Pinch Kosher Salt

1. Combine all ingredients together. Check flavor.

Edamame Pico De Gallo

  • 1/2 cup Teardrop halves
  • 2 Tbl Edamame Shelled
  • 1/4 cup Red pepper, small diced
  • 1/4 cup Red onion, small diced
  • 1/2 tsp Red Wine Vinegar
  • Salt and pepper to taste

1. Toss all ingredients in mixing bowl together.

Lime Cilantro Vinaigrette

  • ½ cup Fresh Lime Juice
  • 1/8 cup Rice Vinegar (or 2 Tbl)
  • ½ cup Salad Oil
  • 1/8 lb White Onions (or 2 oz)
  • 1/8 lb Shallots (or 2 oz)
  • ¼ cup Dijon
  • ½ Tbl. Sweet Thai Chile Sauce
  • ¼ cup White Sugar
  • 1 Tbl. Lime Zest
  • 1 Tbl. Chop Cilantro
  • ¼ cup Olive Oil
  • White pepper and salt to taste

1. Sauté onions in 1/2 ounce salad oil, season and cool.
2. Puree onions, shallots, lime vinegar Dijon, sugar, chile sauce and add oil slowly to emulsify.
3. Whip in cilantro & lime zest, and adjust seasonings.

Chunky Avocado

  • 1 each Avocado, chopped
  • 2 Tbl Tomato, small dice
  • 1 Tbl Yellow onion, small dice
  • 1 tsp Cilantro, fresh chopped
  • 1 tsp Jalapeno, seeded chopped
  • 1 tsp Lemon Juice
  • Salt and pepper to taste.

1. Mix ingredients well, taste for seasonings


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Honolulu Magazine March 2018
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