Ingredients and Instructions

Serves 4

Pork Roast

Ingredients

• (1) 3 pound pork sirloin or butt
• 3 garlic cloves, chopped
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons salt
• 2 teaspoons fresh cracked pepper
• ¼ cup extra virgin olive oil
• Juice of 1 lemon

Instructions

1. Place the pork roast into a mixing bowl.
2. Add in the garlic, parsley, rosemary, salt, pepper, olive oil and lemon juice.
3. Rub in all the herbs and seasonings to the roast.
4. Refrigerate and marinate overnight.
5. On the next day, preheat an oven to 400 degrees Fahrenheit.
6. Remove the roast from the refrigerator and allow it to come to room temperature.
7. Place in the oven on a roasting pan and roast for 30 minutes, then reduce the temperature to 325 and continue roasting until an internal temperature of 145 is achieved.
8. Remove, place a piece of foil over the roast and allow it to rest for 10 minutes.
9. Slice and pour over any reserved juices from the roast. While the pork is resting, make the sauteed apples. When serving, garnish with sauteed apples.

Serve with risotto, soft polenta, wild rice

Caramelized Apples

Ingredients

• 2 tablespoons butter
• 2 Apples, peeled cored and sliced into wedges.  Envy, Granny Smith or Golden Delicious preferred.
• 3 tablespoons brown sugar
• 1 tablespoon lemon juice

Instructions

1. Heat a 12-inch skillet to medium high.
2. Add in the butter and allow to melt and foam.
3. Add in the apples and allow them to start to caramelize.
4. Sprinkle in the brown sugar and toss.
5. Continue to cook, tossing every few minutes, until the sugar and apples are nicely caramelized.
6. Add in the lemon juice, toss, then remove from heat and reserve.

Note: Sauteed apples works as a garnish for vanilla ice cream. If you want more caramel sauce, double the sugar and allow it to caramelize with cooking the apples. Finish with an extra pat of butter.

Goat Cheese Polenta

Ingredients

• 1 cup fine corn meal
• 5 cups chicken stock or broth
• Unsalted butter as needed
• 3 ounces goat cheese
• Salt and fresh cracked pepper to taste

Instructions

1. Bring 4 cups of stock to a rapid boil.
2. In a steady stream, whisk in the cornmeal, stirring until the corn meal starts to thicken.
3. Turn heat down to low and continue to cook, stirring occasionally until the liquid is absorbed approximately 20 minutes.
4. When the polenta is smooth and not grainy, adjust consistency with additional stock.

Season with salt and pepper, add in the goat cheese to taste and finish with a pat of butter.

Ingredients and Instructions:

Serves 4

Rafute (Braised Okinawan Pork Belly)

Ingredients

• 1 -1/2 lbs. of boneless, skin-on pork belly, approximately 1 inch thick
• Salt, as needed
• 2 -1⁄2 cups dashi or chicken stock
• 1⁄2 cup awamori or other sochu, or sake
• 1⁄2 cup dark brown sugar
• 1 inch piece of ginger, peeled and thinly sliced
• 3 tbsp. shoyu

Instructions

1. In a wide heavy gauge pot, place the pork belly, a tablespoon of salt and enough cold water to cover the pork by 1 inch. Bring the water to a full boil, skimming and cooking for 1 minute. Discard the liquid, rinse the pork .
2. Place the pork back in the pot, after cleaning, and add in the stock, awamori, brown sugar, ginger and shoyu. Bring the liquid to a boil, then reduce to a low simmer. Continue to cook until the pork is very tender and the fat is gelatinous.
3. Raise the heat to medium and continue to cook, continually braising the pork until the sauce thickens, glazes the pork and is glossy.

Goya Champuru (Bittermelon with tofu and eggs)

Ingredients

• 2 small bitter melons
• 2 tbsp. salt
• 7 oz. extra-firm tofu
• 1 tbsp. vegetable oil
• 1⁄3 cup dashi or chicken stock
• 1 tbsp. shoyu
• 2 large eggs, lightly beaten
• 1⁄4 cup bonito flakes

Instructions

1. Cut each bitter melon in half lengthwise and, using a spoon, scrape out and discard the seeds and white pith. Slice the bitter melons crosswise into 1⁄4-inch-thick half-moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes.
2. Squeeze the bitter melon to release as much liquid as possible, then transfer to a colander and rinse vigorously under cold running water. Squeeze again to drain any liquid, and pat dry with paper towels.
3. Dry the tofu with paper towels, trying to remove as much liquid as possible, then, using your hands, crumble the tofu into 1-inch pieces into a large bowl.
4. In a 12-inch skillet, heat the oil over high. Add the bitter melon and cook, undisturbed, for 5 minutes, allowing the melon to caramelize. Add the tofu along with the dashi and shoyu and cook until the liquid has almost completely evaporated, about 1 minute.
5. Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked. Remove the skillet from the heat and place onto a serving platter. Sprinkle with bonito flakes and serve.

Note: To add more richness to the dish, you may add in 1/4 lb sliced pork belly with the bitter melon step.

Ingredients and Instructions:

Serves 4

Ingredients

• 1-1/2 cups cooked medium calrose or short grain sushi rice
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/3 lb. Ahi, sushi grade, minced
• 1 teaspoon sriracha
• 1 tablespoon mayonnaise
• 1 dash shoyu
• 1 dash sesame oil
• 1 pinch finely minced green onion
• 1/2 teaspoon masago or tobiko
• vegetable oil, as needed

Instructions

1. Combine the rice, vinegar and sugar. Mix well. Refrigerate overnight.
2. The next day, combine the ahi, sriracha, mayonnaise, shoyu, sesame oil, green onion, masago and mix well.
3. Take the chilled rice and form little cakes, approximately 1 inch in diameter by 1/2 inch in height.
4. Heat a saute pan and add in a thin layer of oil. When the oil is hot and it ripples in the pan, add in a few cakes.
5. Pan fry cakes on each side until they are golden brown. Drain them on a paper towel.
6. Serve the cakes with the spicy ahi on the side, or make individual servings, taking some ahi, placing it on the cake and garnishing with extra green onion and masago.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

Ingredients and Instructions:

Sesame Marinated T-Bone Steaks

Ingredients:

• 2 each Premium Choice Certified Angus Beef T bone steaks, 1 inch thick
• Garlic salt or your favorite seasoning salt, as needed
• 2 tablespoons sesame oil
• ½ lemon

Directions:

1. Season the steaks with salt, sesame oil and juice of the lemon.
2. Let is marinate for 15 minutes.
3. Grill to your preferred doneness.

Grilled Kimchee

Ingredients:

• 2 cups kimchee

Directions:

1. Squeeze kimchee to remove extra liquid. Save liquid.
2. Oil the grates on the grill. Place the kimchee on the grill. (if the kimchee has small pieces, use a grill grate or basket)
3. Once the kimchee has nice charring, remove and re-season with liquid.

Korean Spicy Green Onion Salad

Ingredients:

• 8 stalks green onions, finely shredded, soaked in ice water
• 1 tsp roasted sesame seeds
• ½ tsp rice vinegar
• 2 tsp gochugaru red pepper powder, or other hot red chili powder
• 1 tsp sesame oil
• 1 ½ tsp soy sauce
• 1 ½ tsp sugar

Directions:

1. Combine sesame seeds, rice vinegar, gochugaru, sesame oil, soy sauce and sugar. Mix well.
2. Drain the green onions and remove excess water. Combine with the dressing.

Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

Ingredients and Instructions:

Eggs Benedict

Serves 4

For Quick Hollandaise

• 2 egg yolks
• 1 tablespoon lemon juice or high quality white wine vinegar
• 2 blocks (8oz) butter, melted
• Salt and cayenne pepper, to taste
• Tabasco sauce, to taste

Instructions

1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and lightly whip to bring together.
2. Place the bowl over a saucepan containing barely simmering water, making sure the water does not touch the bottom of the bowl. Continue to whisk rapidly until the mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.
3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and the butter is incorporated. Remove from heat, whisk in salt, cayenne and tabasco.
4. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

For Poached Eggs

• 1 gallon water
• 2 cups distilled white vinegar
• 8 large eggs

Instructions

1. Fill a pot with the gallon of water. Add white vinegar to the water. Bring to a simmer.
2. Swirl the water and gently crack 1 of the eggs into the water taking care not to break the yolk. Repeat with remaining eggs. Reduce the heat to a gentle simmer.
3. Cook 3-1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

For Benedict

• 4 English muffins, split, toasted and buttered
• 16 slices of Canadian bacon, or other lean sliced ham
• 8 poached eggs
• 1-1/2 cups Hollandaise sauce
• Optional: Paprika for garnish, fresh fruit salad.

Instructions

1. Lay two halves of English muffin on a plate, cut side up. On each, place two slices of Canadian bacon and 1 poached egg.
2. Generously sauce them with the hollandaise and then a dash of paprika.
3. Garnish each dish with fresh fruit salad, if desired.

Kir Royale

Serves 6

• 6 teaspoons Creme de Cassis or Framboise
• 1 bottle Champagne or high quality brut sparkling wine

Instructions

1. Place 1 teaspoon of creme de cassis in a champagne flute.
2. Top with Champagne.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

Ingredients and Instructions:

For the chicken

• 1 pound chicken breast, cut into 3/4” cubes
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch
• 1 teaspoon dry sherry
• a pinch salt
• a pinch of pepper

For the sauce

• 1 tablespoon shoyu
• 1 teaspoon oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 3 tablespoons water or chicken stock
• 1 teaspoon cornstarch

Additional ingredients

• 3 tablespoons vegetable oil
• 1 green bell pepper, seeded and diced into 3/4″ pieces
• 3 cloves garlic, peeled and chopped
• 1 thumb size piece of  ginger, peeled and chopped
• 4 dried red chilies
• 1/2 teaspoon Sichuan peppercorn powder or fine ground black pepper
• 6 scallions, white portions only, cut into 3/4” pieces
• 1 cup roasted peanuts

Instructions

1. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
2. Mix together all the sauce ingredients in a bowl and reserve.
3. Heat 2 tablespoons oil in a wok over high heat. Add the chicken in a single layer and sear the chicken, letting it sit for 1 minute, then stirring and cooking for 30 seconds more. Remove from the wok and reserve.
4. Put the wok back on the burner and reheat. When hot, add another tablespoon oil. Add the bell pepper and stir fry for 1 minute. Add in the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for another minute.
5. Add the chicken back to the pan. Stir-fry for a minute. Take the sauce, stir to reincorporate then add the sauce to the wok and stir-fry for another minute.
6. Add in the peanuts, toss and serve.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

Ingredients and Instructions:

• Ahi cubes, 2 lbs.

As needed:

• Sesame oil
• Toasted sesame seeds
• Shoyu
• Ala’e salt
• Inamona (roasted crushed kukui nuts)
• Green onions, sliced
• Ogo (fresh seaweed)
• Maui Onion, finely sliced
• Masago
• Sriracha
• Mayonnaise
• Avocado
• Imitation crab
• Japanese cucumber
• Furikake
• Kaiware sprouts
• Garlic cloves
• Fresh ginger
• Fresh cooked rice or sushi rice

Directions:

Each recipe uses the ingredients below, combined to taste

Spicy Ahi

• Ahi
• Sriracha
• Sesame oil
• Mayonnaise
• Green onions, sliced
• Masago
• Ala’e salt

Hawaiian Style

• Ahi
• Inamona
• Ala’e salt
• Maui onion, finely sliced
• Green onion, sliced
• Sesame oil

Masago Ahi

• Ahi
• Masago
• Sesame oil
• Green onion, sliced
• Ala’e salt

Contemporary

• Ahi
• Sesame oil
• Garlic
• Ginger
• Ogo
• Maui Onion, finely sliced
• Sesame seeds
• Green onion, sliced
• Ala’e salt

Poke Bowls

• Rice base
• Top with poke
• Garnish Options: Japanese cucumber, avocado, furikake, kaiware, imitation crab, avocado, masago, green onions, sesame seeds
• Plus, whatever your creativity brings….

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

Ingredients and Instructions:

Sweet Bread French Toast

• 6 large eggs, beaten
• 1/2 cup heavy cream
• 1/8 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 pinch nutmeg
• 6 each 3/4 inch slices of Portuguese sweet bread or brioche or cinnamon raisin bread

Instructions

1. Combine the eggs, cream, sugar, cinnamon, ginger and nutmeg in a large bowl, then place in a 9×13 pan or baking dish.
2. In a preheated skillet or fry pan, swirl in some butter.
3. Working a few pieces at a time, take the bread slices and lightly press into the custard mix then flip, allowing the custard to be soaked in, but not completely soggy. Then place in the skillet and cook, flipping when the bottom side is golden, approximately 4 minutes total.
4. Reserve in a warm oven.
5. Serve the French toast lightly dusted with powdered sugar and the berries on the side.

Marinated Strawberries

• 1/2 pound strawberries, de-stemmed and quartered
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 ounce gran marnier or chambord

Instructions

1. Combine the ingredients and reserve.

Lilikoi Mimosas

(per one drink):

• 3 ounces passion orange juice
• 3 ounces prosecco or other dry sparkling wine
• 2 raspberries for garnish

Instructions

1. In a champagne flute, pour in the passion orange juice.
2. Top with the prosecco and float with the raspberries.

Omelet

(for one omelet):

• 1/2 teaspoon vegetable oil
• 2 large eggs, cracked into a small bowl and beaten
• Salt and pepper
• Fillings of choice, approximately 3 tablespoons worth (tomato, mushrooms, cheese, bacon, etc.)

Instructions

1. Preheat a 6 inch non-stick pan to medium high, place the vegetable oil in the pan and swirl.
2. Add in the eggs and using a wooden or silicone spatula, swirl the eggs to allow them to cook.
3. When the eggs are starting to set, stop swirling them, season with salt and pepper, then lay the fillings across the center of the eggs perpendicular to the pan handle.
4. Gently fold the top third of the egg over the fillings (from the pan handle side) and then roll the egg out onto a plate. Garnish with herbs, salsa or cheese.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

Ingredients and Instructions (Serves 4):

Roasted Salmon

• 1 pound fresh salmon filet, skin off, pin bones removed
• Salt and pepper, as needed
• Extra virgin olive oil, as needed

Instructions

1. Preheat oven to 400 degrees.
2. Place the salmon skin side down on a piece of foil that’s been lightly sprayed with pan release.
3. Season with salt and pepper and drizzle with extra virgin olive oil.
4. Place in the oven and bake for 10-15 minutes, or until the salmon filet is 120 degrees F.
5. Remove and set side.

Quinoa “Tabbouleh”

• 2 cups cooked quinoa, made according to package instructions
• 1 cup diced cucumber
• 1/2 cup cooked chickpeas or other bean
• 1/2 cup chopped parsley
• 5 pitted kalamata olives, chopped
• 1 yellow pepper, cleaned, seeded and minced
• 1/2 cup tomatoes
• 2 tablespoons fresh lemon juice
• Extra virgin olive oil, as needed
• Salt and pepper, as needed

Instructions

1. Combine the quinoa, cucumber, chick peas, parsley, olives, pepper, tomato and lemon.
2. Season with olive oil, salt and pepper.
3. Mix well, taste and adjust seasoning.

Dill Yogurt

• 1 cup Greek yogurt
• 1 tablespoon chopped fresh dill, dry ok if fresh is not available
• 1 squeeze fresh lemon
• 1 tablespoon extra virgin olive oil
• Salt and pepper, as needed

Instructions

1. Combine ingredients and adjust for seasoning with salt and pepper.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

Ingredients and Instructions (Serves 4):

Creamy Ahi Dip

• 1 cup mayonnaise
• 1/4 cup Yamasa shoyu
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 tablespoon Japanese sushi pickled ginger, minced
• 2 tablespoons chopped cilantro
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped green onion
• 1/2 pound ahi #2 grade, chopped
• 1/4 cup heavy whipping cream, whipped to medium peak
• Additional green onion slices, togarashi and pickled ginger for garnish

Directions

1. In a large mixing bowl, mix mayonnaise, shoyu, lemon and lime juices, pickled ginger, cilantro, sesame oil, sesame seeds and green onions. Combine with the ahi.
2. In another bowl, whisk cream until medium peaks form. Gently fold whipped cream into other ingredients.
3. Garnish with additional green onions, togarashi and pickled ginger. Serve with focaccia, potato chips or lavosh.

Steamed Clams in White Wine, Garlic, and Butter

• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 1/2 cup dry white wine like sauvignon blanc
• 2 pounds of Manila clams, rinsed and cleaned
• 3 tablespoons butter
• 3 tablespoons fresh Italian parsley, chopped
• Optional: pinch of chili flakes
• Crusty baguette

Directions

1. Heat olive oil in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned.
2. Add wine and increase heat to medium-high until wine is brought to a simmering boil.
3. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed.
4. Add in butter, parsley and chopped parsley and give the pot a quick stir.
5. Transfer clams and broth to a large serving bowl, serving with crusty baguette on the side.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.