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Tuesday, August 17, 2010

Made in Hawaii Recipe: Kai Market

The 15th annual Made in Hawaii Festival takes place August 20-22 at the Neal S. Blaisdell Center. Festival-goers will enjoy shopping for a selection of ono food, books, unique gifts, arts & crafts, music, plants, jewelry and more. A highlight of the festival each year is the cooking demonstrations from some of Hawaii's finest chefs.

      


 
Cooking demonstrations are made possible with the support of the participating restaurants and the Department of Agriculture's Hawaii Seal of Quality program.
Featured vendors:

Marine Agrifuture Kahuku Sea Asparagus

Hamakua Springs Country Farms Tomatoes

Chef Darren Demaya, executive chef of the Sheraton Waikiki's Kai Market, will demonstrate two of his favorite dish on the menu: Misoyaki Marinated Hapu’upu’u and “Kahlua” Drunken Duck on Friday, August 20 at 6 p.m.

Here are the recipes for these featured dishes.

Miso marinated Hapu’upu’u (Hawaiian seabass) with Kahuku Sea Asparagus and Hamakua Tomato Relish


Start with a 5-lbs fish (Hapu‘upu‘u – Hawaiian Sea Bass) – can be whole or fillets.

Miso Marinade

Ingredients
2 cups white miso paste
2 cups red miso paste
2 cups sugar
2 cups mirin

To prepare marinade
Place all ingredients in a mixing bowl and mix well. Place fish in a glass dish and coat with marinade paste, letting fish marinate at least one day (or up to 3 days) before cooking.

To cook fish
Preheat oven to 500 degrees. Line a 9” x 12” sheet tray with wax paper. Place fish on sheet tray and cook until the marinade starts to caramelize on the fish, about 10 minutes.

Hamakua Tomato Relish

Ingredients
1/2 pound Marine Agrifuture Kahuku sea asparagus
5 whole Hamakua Springs tomatoes small diced
1 Maui onion small diced
2 cups green onion cut “saimin” style
1/2 cup shoyu
3 tablespoons fish sauce
1/4 cup apple cider vinegar
Black pepper to taste

Preparation
Combine ingredients. Season with shoyu, fish sauce apple cider vinegar and black pepper to taste.

For Plating
Place fish on top of Hamakua Tomato Relish.


"Kahlua" Drunken Duck with Chili Mango Chutney and Shitake Mushroom Jus

Ingredients:
1 whole duck (8 to 10 ounces)
4 cups Kahlua liqueur
4 tbs liquid smoke
5 cups water
½ cup kosher salt
½ cup sugar
3 whole cinnamon sticks
Baby bok choy (for plating)
15 whole cloves

Brining Duck:
Combine all of the other ingredients in a pot large enough to fit the duck. Place duck in liquid and let sit in refrigerator for two to three days.

Roasting duck
After brining, place duck on roasting rack and roast at 350 degrees until duck is cooked medium. Approx 20 to 25 minutes.

Chili Mango Chutney

Ingredients
4 cups sugar
4 cups water
6 cups ripe mango diced
10 Hawaiian chili peppers, minced
Salt to taste

Cooking chutney
Heat sugar and water on medium heat until simple syrup starts to turn color. Add mango and chilis and cook until mango starts to soften.

Shitake Mushroom Duck Jus

Ingredients
10 cups duck demi
5 cups shitake mushrooms
3 cups water
Salt to taste

Preparation
For the duck demi – roast bones to make a brown stock, combine with mushrooms in water and simmer for 1 hour. Strain and slowly reduce by half to complete the demi.

Plating
Place Baby bok choy as a base on the plate, then sliced duck breast on top with chutney over the duck. Drizzle duck jus around on the plate.
 

For information on attending the festival, visit madeinhawaiifestival.com

About The Chef



Darren Demaya, Kai Market

Chef Darren Demaya is the executive chef of Sheraton Waikiki’s fresh-from-the-farm concept—Kai Market. Born and raised in Waimea on the Big Island, Chef Demaya brings his sweet “local-boy” attitude, unique skills and knowledge of local style fare to the table at Kai Market. Demaya has worked in the kitchens at Café Pesto in Hilo, Alan Wong’s Honolulu and RumFire.Demaya received his formal culinary training at Hilo Community College Culinary School. Demaya is enthusiastic to have the opportunity to utilize “local, genuine and real ingredients,” which was not possible 10 years ago. Demaya says, “My goal is for people to be talking about how they enjoyed Kai Market’s local-style food prepared by local chefs with products from local farmers. Kai Market will allow people to have a true sense of Hawaii through the foods that locals truly enjoy.”
Kai Market is located at the Sheraton Waikiki. For reservations, call the Starwood dining desk at 808-921-4600 or visit Sheraton-waikiki.com. Kai Market offers farm-to-table buffet dining featuring Hawaii's freshest, locally-grown products.


The Made in Hawaii Festival Cooking Demonstrations are coordinated by HONOLULU Magazine and are sponsored by the Hawaii State Department of Agriculture's Hawaii Seal of Quality program. All of the recipes featured include farm fresh Made in Hawaii local produce or seafood resources.

The Hawaii Seal of Quality  represents the cream of the crop of Hawaii's agricultural producers. It was established to protect the integrity and value of the marketing cachet for Hawaii branded farm and value-added products.  Products with this seal are genuine, Hawai'i-grown or Hawai'i-made premium products, a guarantee that is enforced by the State of Hawaii.

When choosing your ingredients, consider the Hawaii Seal of Quality. For more information, visit: http://hawaii.gov/hdoa/add/soq/

Posted on Tuesday, August 17, 2010 in Archive Permalink

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