Bahawaiian: Mixing Mexican, Local Tastes

Sam Choy
By Sam Choy
Wednesday - February 23, 2011
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This week in the kitchen we’re cooking up Bahawaiian cuisine with Chef Matthew Naula from RumFire at the Sheraton Waikiki Hotel.

KAHLUA PORK ENCHILADAS

For Chipotle-Ancho

Sauce:

* 2 pounds carrots
* 2 pounds celery
* 2 pounds onions
* 2 pounds red bell peppers Caramelize in salad oil.
* 1 can tomato paste
* 1 can water (use tomato paste can)
* 3 tomatoes, diced
* 1 can chipotle peppers in adobo sauce
* 2 ancho chilies
* 1 tablespoon garlic
* 1 teaspoon cumin
* 1 teaspoon oregano
* 1 tablespoon dark chili powder
* 1 tablespoon kosher salt
* 1/2 teaspoon sugar


Combine all in steam kettle (similar to a double boiler) and simmer for two hours.

Puree well.

For Guacamole:

* 1 cup diced avocado
* 1 tablespoon finely minced red onion
* 2 cups small-diced vine-ripened tomatoes
* 1 teaspoon minced cilantro
* 1 teaspoon cumin
* 1 tablespoon olive oil
* 1 teaspoon dark chili powder
* 1/2 cup lime juice
* 2 tablespoons kosher salt
* 2 tablespoons sour cream

Combine well. Season to taste with salt and pepper.

For Tomato Salsa:

* 1 gallon Hamakua tomatoes, small dice
* 1/2 cup cilantro
* 3 tablespoons chipotle peppers in sauce
* 1 cup finely minced red onions
* 3 tablespoons olive oil
* 3 tablespoons cumin
* 3 tablespoons lime juice
* 3 tablespoons chili powder
* 1 tablespoon garlic

Combine well; season with salt and pepper, to taste.

For Papaya Marinade:

* 1 ripe papaya, seeded and peeled
* 1/2 cup minced garlic
* 1 tablespoon lime juice
* 3 tablespoons onions
* 1/2 tablespoon ground cumin
* 1/2 cup salad oil
* 1 cup water
* kosher salt, to taste

For Cheese Sauce:

* 1 pound pepper jack cheese
* 2 pounds queso fresco
* 1 quart half and half
* 1 pound butter
* 1 pound flour
* 1 cup finely minced onions
* 1 tablespoon finely minced garlic


Make a roux with butter, flour, garlic and onion.

Add the half and half, simmer for 15 minutes.

Add cheeses, stirring constantly; cool.

BARBECUE RIBS

* 2 pounds baby back pork ribs

Liberally season with salt and pepper, then lightly grill.

Braise in kettle with braising liquid.

For Chipotle Rum
Barbecue Sauce:

* 2 cups Chipotle-Ancho Sauce
* 2 cups Bulls Eye barbecue sauce
* 1/2 cup Captain Morgan rum Combine well.

For Braising Liquid:

* 1 gallon water
* 1 gallon barbecue sauce
* 1 gallon ChipotleAncho Sauce

RUM FIRE KIM CHEE AND KALBI FRIED RICE WITH KUKUI BRAND SAUSAGE

* 1 ounce cooked kalbi ribs
* 2 ounces Portuguese sausage, cooked and diced
* 4 ounces jasmine rice, cooked
* 1 ounce kim chee
* 1/2 ounce kim chee base
* 1 ounce lemon grass

Combine all ingredients in a frying pan and saute until hot.

Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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