Three’s Hawaiian Seafood Gumbo

Prep time: 1hr Cook Time: 2.5 hrs. Yield: 1 gal or 13-10oz servings

Ingredients

1.5 Cup all purpose flour

¾ C vegetable oil

4 slices bacon

½ lb. Portuguese sausage chopped

½ lb. chicken diced large

1 yellow onion diced

1 green bell pepper diced

2 celery ribs diced

1 -16 oz can diced tomato with juice

1 tbsp garlic minced

1 tsp dried thyme

3 bay leafs

Worchesire

Tabasco or hot sauce

1 tbsp gumbo file

Seafood stock

3 qts chicken stock

1 # shrimp heads and shells or fish bones

Per order

1 tbsp chopped pohole fern

3 Kauai shrimp

1 tbsp crab meat

1 scoop rice

Procedure

Procedure

• The key to gumbo is a dark roux or browning the flour with fat (vegetable oil) until a dark milk chocolate like color and nutty aroma is achieved. This can take over an hour in a heavy duty pot with constant stirring to prevent burning. A great short cut is to brown the flour in the oven. Take the flour and pour it evenly on a sheet pan lined with parchment. Bake at 350 degree for one hour, stirring occasionally until dark golden brown in color.
• While flour is browning, infuse the stock. Start with a good quality chicken stock and add your seafood bones to it. Place pot over high heat and bring to a boil. Drop to a simmer and cook for 45 min and strain. The chicken adds body and seafood adds layers of flavor.
• In a large heavy duty pot add bacon and sausage and render until brown and crispy, using a slotted spoon remove meat. Add cooked flour to pot + additional vegetable oil. Cook over med high until dark brown- the color of chocolate. **NOTE- Roux can be burnt and it requires constant stirring, do not rush this process and be careful not to splash oil on yourself** At the point where roux looks almost too dark add chicken, onions, peppers, celery and garlic. This will keep the roux from over cooking. Cook for 5 minutes at medium heat.
• Add tomato and dried herbs and bring heat back up to high. Add stock slowly about 2 cups at a time to achieve a smooth consistency. Once all stock is added, bring to a boil, season with salt, pepper, hot sauce and worchesire to taste. Allow to simmer on very low for 2 hours to allow flavors to marry.
• Do a final seasoning and add gumbo file. This is your base, better cooked the day before.
• To serve. Heat small sauce pot over high heat. Add tbsp. vegetable oil and saute shrimp and pohole fern for 1 min. Add 10 oz gumbo base and bring to a boil. Ladle into soup bowl and serve with scoop of white rice, and crab meat on top.

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

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 Ramen Broth

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

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!

Recipe of the Month: 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!

Three’s BBQ Ribs

Prep time: 15min Cook Time: 4 hrs. Yield: 2 racks

Ingredients

2 St. Louis Style pork rib racks

1 Cup store bought BBQ dry rub or House made recipe

1 can Maui Brew Co. Lahaina Town Brown Ale or any dark beer

2 sheets of foil measuring 1.5’ X 2’

**Note: This recipe has been adjusted to better suite most home kitchens.  Alternatively, smoking the ribs uncovered with hard wood, like kiawe at 185 degrees for same cooking time would be preferred for authentic smoke flavor.**

Procedure

• Lay out pork rack on sheet pan.  Generously apply your favorite dry rub or use Three’s dry rub recipe. Cover all areas of rack and rub in. Place in refrigerator over night.
• Pull out racks. Pre heat oven to 200 degrees. Lay out each piece of foil.  Place the racks in center of foil and pour half the beer on each rack.
• Carefully wrap up the foil on each rack. The idea is for the pork to slow steam for 4 hrs. and not to let any steam or air escape.  A better result can happen when using a real smoking chamber!
• Place racks on sheet pan and place in oven.  Cook for about 4hrs or until bone pulls away from rack easily.
• Chill down and cut into pieces.  To prepare.  Throw chilled racks over hot grill, to mark off meat and impart flavor.  Brush with your favorite BBQ and place on low temperature side of grill or in oven until heated through.  About 10min.  Enjoy!

Orange Shoyu Chicken

Yield: 50pcs. or 2 hotel pan Prep: 30 min plus time to marinade Cook time: 1 hr

50 skin on, bone in chicken thighs

1 qt chicken stock made w/ chicken base

Marinade for chicken

2 qt teriyaki sauce

1 C. ginger minced

1 C. garlic minced

2 c. green onion sliced

½ C. sesame oil

½ C. sambal

Juice of 2 oranges

• Marinade chicken overnight.  Pan up chicken thighs in 2” hotel pans, skin side up in 3 equal rows.  Pour marinade ¼ up thighs.  Add chicken stock to pans, pour about ½ half way up chicken thighs.  Allow the skins of thighs to be exposed to dry heat.

• Heat oven to 350.  Bake chicken uncovered for until skin has darkened to golden brown, about 45 min-hr.  Chill in walk in uncovered.

• To reheat- cover with platic wrap and foil and bring up to temp in oven at 275, about an hour.

Pistachio and Mint Crusted Rack of Lamb

Yield:  4-6 servings Prep Time: 30min. Cook: 30 min.

2 C. shelled toasted pistachios

1 C. panko crumbs

1 handful of fresh mint picked (about ½ C)

1 handful of parsley fresh (about ½ C)

¼ C. melted butter

½ C. Dijon mustard

1 C. flour all purpose

Tsp salt and pepper

Rack of lamb, cleaned and fat cap removed

Crust

• Using a food processor, coarsely chop pistachios.  Transfer to large bowl.
• Place panko in food processor, turn on and add mint a few bunches at a time.  Repeat with parsley until bread crumb is bright green and aromatic. Transfer to bowl as well.
• Using your hands, fold together pistachios, bread crumb and melted butter. Season with salt and pepper. Crust should hold together slightly when pressed in hand.  Store in fridge up to 2 days or freeze up to 2 months.

Lamb

• Heat oven to 350 degrees.  Season each rack generously with salt and pepper.  Lightly dredge in flour, set aside.  Heat cast iron skillet over med-high heat, add 2 tbsp olive oil.
• Sear lamb on all sides, golden brown.  About 10 min total. Remove from pan place on sheet pan with rack.
• Brush lamb with Dijon mustard on all sides.  Press the pistachio crust into the lamb.  Place racks in the oven and cook until medium, 130 degrees and crust is golden brown about 12-15 min.  Allow to rest for 10 min.  Slice and serve.

Edamame and Macadamia Nut Crusted Mahi

Yield:  4-6 servings Prep Time: 30min. Cook: n/a

1 C. Edemame out of the pod

½ C. Macadamia nuts toasted

½ C. panko crumb

Mahi mahi 4-6, 3oz filets

1tbsp furikake

1 stick butter chopped cold

Tsp salt and pepper

Pan spray

• Using a robo coupe, coarsely chop edemame and macadamia nuts separately.  Store in separate containers.
• Using mixer with paddle attachment or hands. Mix all ingredients together. Crust should hold together slightly when pressed in hand.  Store in fridge up to 2 days or freeze up to 2 months.

Preparing Fish

• Heat oven to 375 degrees. Lightly spray a half sheet pan with non stick spray.  Season mahi with salt and pepper.
• Press about ½ cup of crust atop each filet, careful to cover all the fish. Place in oven and roast until mahi is opaque and cooked through and crust is golden brown, about 3-5 min.
• Serve over rice with white wine butter sauce.

Corned Beef and Cabbage with Roasted Red Bliss Potatoes and Green Mustard

Yield: Serves 4-6 Prep Time: 20 min Cook Time: 2hr.

1 store bought corn beef brisket in brine (4 to 5lbs.)

1 head cabbage quartered

2# Red bliss potatoes quartered

3 medium carrots chopped

2 stalks celery chopped

2 medium onion chopped

1 bay leaf

1 cup prepared pesto

1 cup whole mustard or Dijon

1. Unpack corn beef and place in a pot and cover with water. Add bay leaf, one chopped carrot,

celery stalk and half onion. Bring to a boil and reduce to a simmer. Add cabbage one hour in.

Cook until fork tender.

2. Pre heat oven 400 degrees. Toss potatoes and remaining carrot, celery and onion with ½

prepared pesto. Place on sheet pan. Roast vegetables until fork tender about 1 hr.

3. Mix remaining pesto with mustard.

4. To serve: Carefully remove brisket from water and store in warm spot. Allow to rest a few

minutes. Slice against the grain, serve with roasted vegetables, cabbage and green mustard.