Recipe of the Month: Garlic and Mustard Rubbed Prime Rib with Lahaina Town Brown Ale Jus

Garlic and Mustard Rubbed Prime Rib with Lahaina Town Brown Ale Jus

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Prep time: 30 min Cook Time: about 2 hrs. Yield: 8-10 person carved

Rub and Prime Rib

Ingredients

6# prime ribeye, preferably not trimmed

2 C. whole mustard

1 C. Hawaiian rock salt

1 C. garlic minced

½ C. black pepper

Handful fresh thyme

Procedure

1) Pre heat oven to 300 degrees. **NOTE: We cook our Prime rib at a lower temperature to allow

the ribeye fat to better melt into the roast of the meat.**

2) Trim extra fat and sinew (tough or fiberous meat) from rib eye roast. Reserve trimmings for jus.

3) Mix mustard, garlic, salt and pepper in a medium bowl. Generously apple to entire roast. Place

fresh thyme all over the roast on top of the rub.

4) Place in a shallow roasting pan with a rack and cook at 300 degrees for 45 min. Turn the roast

and cook for another 45 min or until a thermometer inserted into the center of the roast reads

115 degrees. Carry over cooking should take it to 125-130 or medium rare. Tint with foil and

allow to rest for 20 min.

Au jus

Prep time: 10 min Cook Time: about 50 min. Yield: about 1 qt.

Ingredients

Prime rib trimmings

2 tbsp vegetable oil

1 med yellow onion

1 carrot large cut

1 stock celery large cut

2 cloves garlic crushed

2 sprig fresh thyme

1 sprig fresh rosemary

1 tbsp tomato paste

½ C. red wine or marsala

1 C. Lahaina Town Brown Ale or other good Ale

1 tbsp beef base or beef bouillon cubes

1 qt water

Procedure

1) Heat medium size stock pot over high heat. Add vegetable oil to pot. Sear beef trimming until

dark brown in color. About 12 min.

2) Add vegetables and continue to cook until vegetables are deeply brown in color, about 10min.

3) Stir in tomato paste and beef base and evenly coat everything. Continue to saute to deepen the

flavor, and caramelize the sugars in tomato, another 5 min.

4) Deglaze the pan with red wine and beer. Scrape up fond or brown bits with wooden spoon.

Reduce by half.

5) Add water and fresh herbs. Turn up to high and bring to a boil. Lower to simmer and cook 30

min.

6) Check seasoning. For a richer more intense jus, reduce accordingly. For a thinner jus, add more

water or beer.

7) Do a final seasoning with salt and pepper. Strain and serve with carved beef.

8) Save extra jus and roast beef for French Dips! Enjoy!

Three’s Bar and Grill 5th Anniversary

Three’s Bar and Grill is celebrating five years on February 5th, 2015! In celebration Three’s will be offering 25% off breakfast, lunch and dinner and donating 25% of the days sales to the Maui Arts and Cultural Center

Three's Photo Shoot

Travis Morrin, Cody Christopher, and Jaron Blosser discovered they share a fanatic enthusiasm for surf while working together at a top local restaurant six years ago. While surfing together around Maui they dreamt up the idea to start their own catering business using their regarded culinary school training and experience so they could surf whenever they wanted. Three’s Catering was launched in 2009 using a rented warehouse and their old trucks. In a few short months, their unexpected success had them looking for permanent kitchen space, and they opened a restaurant in the current Three’s Bar & Grill location in Kihei’s Kalama Village where their menu has evolved incorporating the three chefs’ three cuisines – Hawaiian, Southwestern and Pacific Rim. Three’s is all about great food with locally sourced ingredients, creating memories, and the casual island lifestyle that these friends enjoy everyday.

We have been truly honored to serve the food we love on the island we love. Our loyal patrons and dedicated team deserve a huge MAHALO for helping us reach this milestone.” says Chef Owner Travis Morrin. 

“We truly are grateful for the support that we have received from our community over the past 5 years. We look forward to many more exciting years to come” says Chef Owner Jaron Blosser. 

5 year anniversary copy

Check out these awesome barware accessories to enjoy at your very own bar at home today!

Valentines Day

Valentines Day at Three’s

valentines day 2015 copy

The 35th annual World Whale Day Celebration

The 35th annual World Whale Day celebration takes place on Saturday, February 14, 2015 at Kalama Park in Kihei and offers an array of tantalizing dishes at food booths hosted by popular Maui restaurants and food trucks. By purchasing food at World Whale Day, you help to keep this a free community event.

Three’s Food Truck Menu for World Whale Day

  • Three’s Shoyu Chicken – chicken thighs braised in orange and ginger, served with Japanese sticky rice, and Kealii’s mac salad $10
  • Guava chipotle glazed ribs, peanut ginger slaw, Japanese sticky rice, Kealii’s mac salad $11
  • Panko crusted ahi, avocado, and cucumber roll, Thai curry butter sauce, unagi drizzle $10
  • Hurricane Fries- tossed with furikake, mochi crunch, and sriracha aioli $6
  • Chicken strip tenders and fries $8

 

Three's Food Truck Horizontal

Voted “Best Community Festival” by the readers of Maui Time Weekly, World Whale Day has been one of Maui’s most popular events for 35 years. This all-day celebration honors the humpback whales that come to Maui each winter and raises awareness to protect these majestic animals and their vital ocean habitat. Hosted by the nonprofit Pacific Whale Foundation, World Whale Day is free of charge and open to all.

Whale Day

World Whale Day begins at 9 am with Maui’s Parade of Whales along South Kihei Road, starting at Alanui Keali’i Drive and continuing north to Waimahaihai Street. The Parade includes costumed sea characters and floats of all shapes and sizes created by community organizations, school and activity groups, local businesses and others. Last year’s Grand Marshall was legendary rock icon Mick Fleetwood of Fleetwood Mac. Parade VIPs also included Maui County Mayor Alan Arakawa, Senator Roz Baker and Maui County Councilmembers Gladys Baisa, Don Couch, Don Guzman and Mike Victorino. The Parade announcers are popular DJs from KPOA and prizes are awarded in several categories to participants.

 

Recipe of the Month: Three’s Ramen Broth

Three’s Ramen Broth

(This recipe has changed slightly, as the chef’s add a few of their own secret ingredients!)

Ramen

Prep time: 1 hr min Cook Time: 10 hrs. Yield: (10) 12 oz bowls of broth

Ingredients

4lbs pork knuckle or trotter bones

2-3lbs. chicken backs

1# bacon chopped

1 cups loosely packed bonito

6” X 3” piece of dried kombu

¼ Cup dried shiitake mushrooms

4qts water of enough to cover bones

2 Cup mirin

2 med onions large cut

2 carrots large chop

2 celery stalks large chop

Tbsp. pepper corns

4 garlic cloves crushed

Thumb size ginger sliced

Procedure

1) Pre heat oven to 400 degree. Place pork bones and chicken bones on separate sheet pans roast

for 45 min or until dark golden brown. Remove bones from sheet pan and place in 6 qt stock

pot. RESERVE PANS!!!

2) Place sheet pans over high heat and saute vegetables and bacon until dark in color and slightly

softened, about 15 min. Place vegetables and bacon in pot with bones.

3) Place pans back on high heat and deglaze with mirin. Scrape up brown bits with wooden spoon

and pour all contents into pot.

4) Cover bones and vegetables with cold water. Add kombu and shiitakes as well. Bring to a boil.

5) Reduce to a simmer and skim top of stock for 20 min. After an hour remove kombu and

shiitakes. Save shiitakes to pickle for ramen topping.

6) Allow stock to simmer for up to 12 hrs. The longer the better!

7) Turn off heat and add bonito. Allow to steep for 20 min. Strain and chill or season with soy, miso

or salt and serve with noodles, scallion and pork belly!

Three’s Bar and Grill Gift Cards

Three’s Bar and Grill gift cards make the perfect gift and are available at the restaurant!

Gift Card

UHCC 50th Anniversary

We were honored to participate in commemorating the 50th Anniversary of the University of Hawaiʻi Community College System at a special gala dedicated to the success, accomplishments and contributions that have impacted the many lives, communities and businesses of our island state.

The evening featured 13 live-action culinary stations hosted by Hawai’i’s top culinary chefs in partnership with the University of Hawai’i Community Colleges culinary arts students and faculty, live entertainment provided by the talented students and alumni from the UH Community Colleges, recognition of “UHCC 50 Finest” recipients and UHCC System —a look back through time.

It was 50 years in the making and we shared the stage with some top chefs, budding students and dedicated instructors. Proud to have been a UH culinary student! – Chef Travis Morrin 

UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary UHCC 50th Anniversary

Recipe of the Month: Three’s Traditional Hawaiian Poke

Recipe of the Month: Three’s Traditional Hawaiian Poke

Three's Traditional Hawaiian Poke

Prep time: 15min Cook Time: n/a Yield: 2.25 lbs poke

 

Ingredients

2lbs. locally caught sashimi grade ahi – cut into 1” cubes

Half med white or Maui onion diced

1 sprig green onion thinly sliced

1 tsp toasted white sesame seeds

2 tbsp oyster sauce

1 tsp sesame oil

Splash of good soy sauce

1 tbsp sweet thai chili sauce

1⁄4 tsp sambal or red chili flake

1 tsp Hawaiian rock salt

1 heaping tbsp. chopped fresh seaweed such as ogo (optional)

1 heaping tsp chopped (kukui or macadamia nut)

 

Procedure

1) In a large mixing bowl add all ingredients except oyster sauce, sesame oil, sweet chili and soy sauce. Mix with hands.

2) In a small bowl whisk together remaining ingredients. Drizzle over ahi and mix well. Season with to liking with more oyster, soy or sesame. Add sweet chili for more sweetness.

3) Poke can be made in lots of varieties, so experiment with items like furikake, fish roe, avocado, mayonnaise, kimchi, wasabi etc. Enjoy!

Thanksgiving Dinner at Three’s Bar and Grill, Maui

Join us at Three’s Bar and Grill for a traditional Thanksgiving Dinner. We’ll be showing football games on Maui’s largest screen in the Three’s Surf Lounge from 11am to 6pm with the Happy Hour menu.
Thanksgiving
Starting at 5pm, special Thanksgiving menu for $29.95 adults, keiki half price, and includes:
Roasted Turkey with Giblet Gravy, Roasted Island Ham with Guava Jelly, Portuguese Sausage Stuffing (traditional Thanksgiving stuffing filled with Portuguese sausage), Whipped Garlic Potatoes (creamy russet potato mash with roasted garlic), Corn on the Cob (flavored with cream and butter), Upcountry Greens with Maui Onion Dressing, Grilled Island Vegetables (medley of fresh island vegetables cooked over hibachi grill), Fresh Baked Taro and Soft Rolls. Dessert includes Pumpkin Haupia Squares (Hawaiian coconut dessert infused with pumpkin), Mini Pumpkin Pies and Double Chocolate Brownies.
Thanksgiving

Three’s is also catering the Pacific Whale Foundation dinner cruise with the same menu with 2pm, 5pm and 5:30pm departures from Lahaina Harbor.

For reservations, please call 808-879-3133.

Holiday Party at Three’s

Surf LoungeTreat your staff to a fantastic holiday party at Three’s! Our surf lounge is a private room capable of providing dinner plus room for dancing. We are one of Maui’s only restaurants permitted to provide music and dancing until 1am. The “Surf Lounge” is available from 5-10pm & provides the following:

• Private room comfortably seating 50-­80

• Private bar

• VIP couch area

If you are a local Maui business you can reserve our lounge for a minimum of $3,000.00 in food and beverage sales (Regular price is$4,000.00). You must book by 12/1/14.

Check out our holiday menu & contact us at info@threescateringmaui.com for more info!

Passed Hor’doeuvres (choice of 2)

• BBQ Kalua pork quesadillas, cilantro lime aioli, spiced Maui Gold Pineapple chutney

• Ahi poke crostini, wasabi cream cheese, lemon marmalade

• Garlic crostini, artichoke, baby spinach, brie, sundried tomato compote, vanilla balsamic, Kula basil

• Miniature crab cakes, spiced Maui Gold Pineapple chutney, cilantro lime aioli

• Dynamite crab stuffed mushroom, sriracha aioli, furikake

Salad (choice of)

• Holiday green salad- local kale and spring mix, sliced apples, candied macadamia nuts, heirloom baby tomato, red onion, raspberry-sesame vinaigrette, bleu cheese

• Ocean salad- Kula greens, julienne Maui vegetables, lilikoi’i vinaigrette, feta cheese

• Three’s House Caesar, sesame garlic croutons, shaved reggiano

Dinner – *accompanied by sliced chibatta with guava butter*

(V) vegetarian (G) Gluten-FREE

Live Action Carving Station (Choice of 2 carved items)

• Traditional roast turkey, giblet and “Lahaina Town Brown Ale,” Maui Brew Co. gravy, cranberry chipotle relish

• Guava miso glazed ham, Maui Gold pineapple Chutney (G)

• Roasted leg of lamb, plum-jalapeno and mint jelly (G)

• Pomegranate-hoisin glazed beer can chicken (G)

• Kona coffee crusted citrus brined pork loin, curry apple chutney (G)

• Whole mustard and garlic rubbed Big Island Beef prime rib, house au jus, wasabi crema ($8.50pp upgrade) (G)

• Bacon wrapped filet mignon, house au jus, wasabi crema ($8.50pp upgrade) (G)

Holiday sides (choose 3)

• Brussel sprouts tossed with pomegranate molasses, vanilla butter, and shaved parmesan (V,G)

• Wild mushroom and green bean casserole, crispy Maui onions (V)

• Roasted winter root vegetables, herb de province (V)

• Portuguese sausage, shiitake mushroom stuffing

• Vegetarian roasted vegetable stuffing (V)

• Garlic whipped buttermilk potatoes (V,G)

• Rosemary and thyme roasted red bliss potatoes (V,G)

• Coconut whipped banana and Molokai’I purple sweet potatoes

With brown sugar and macadamia nut crumble

• Roasted butternut squash with yellow beets, caramelized Maui onion, candied macadamia nuts, brown (V)sugar, feta cheese (V- without cheese)

Dessert- Assorted family style pies (choose 4)

• Pumpkin

• Apple Pie

• Custard

• Pecan

• Chocolate cream

Please email info@threescateringmaui.com for a quote.