Recipe of the Month: Three’s BBQ Ribs

 

Ribs

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!

Recipe of the Month: Orange Shoyu Chicken

Orange Shoyu Chicken

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.

Recipe of the Month: Pistachio and Mint Crusted Rack of Lamb

Mint and pistachio crusted rack of lamb I heart ba

 

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.

Recipe of the Month: Edamame and Macadamia Nut Crusted Mahi

Edamame and Macnut Fresh Catch

 

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.

Recipe of the Month: Corned Beef and Cabbage

 

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

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

Corned Beef and Cabbage

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.

 

Three’s Catering Maui … Maui’s Premier Farm-To-Table Caterer

Three’s Catering Maui … Maui’s Premier Farm-To-Table Caterer

St. Patrick’s Day Celebration!

St. Patrick’s Day Celebration! St Patricks Day Flyer 2014

Three’s Turns 4 on February 5th, 2014!

Three’s Turns 4 on February 5th, 2014! Three's 4 Year Anniversary

Recipe of the Month: Chocolate Covered Strawberries

Chocolate Covered Strawberries

Yield: 1 pint strawberries   Prep Time:45 min   Cook: n/a

Choc Covered Strawberries

 

1 Pint strawberries organic

2 lb. coating chocolate pennies or chips

Plastic microwave bowl

 

1) Allow strawberries to come to room temp. about half hour. This ensures strawberries won’t

sweat and chocolate won’t stick.

2) Chocolate can be found at specialty stores like Whole Foods or online. Place 1 lb. chocolate

in microwave safe container. Microwave on high in 10 sec. increments, stirring occasionally.

Chocolate should be fully melted, with a loose thick sauce consistency. Careful not to burn

chocolate.

3) Dip strawberries individually in chocolate, place on sheet pan lined with parchment.

4) Place finished strawberries in refrigerator to set. Ready in 1 hour.

 

Recipe of the Month: Macadamia Nut Crusted Chicken Breast, Big Island Papaya Salsa, Snap Peas, Passion Fruit Beurre Blanc

Macadamia Nut Crusted Chicken Breast, Big Island Papaya Salsa, Snap Peas, Passion Fruit Beurre Blanc

Yield: 4 servings Prep: 30 min Cook Time: 15 min

Recipe of the Month- Jan 2014

Macadamia Nut Chicken Recipe

4 skinless boneless free range breasts – 6oz ea.

1 C. coarsely chopped macadamia nuts

2 C. panko bread crumb

½ C. furikake

2 eggs mix with 2 tbsp milk or water

½ C. flour

3 shallow pans

  1. Cut breast in half, gently pound out breasts between to pcs. of plastic wrap, about ¼” thick

  2. Season breasts with salt and pepper. Set up breading station.  Flour in one pan, egg wash in second and mix panko, nuts and furikake in third pan.

  3. Dredge breasts in flour, shake off excess.  Dip in egg wash and then into the bread crumb mix.  Press mixture into chicken for even coating.

  4. Heat a cast iron pan over med-high heat.  Pour 1/4” vegetable oil in pan.  Test oil with touch of bread crumb, it should sizzle.  Place chicken in pan and cook both sides until golden brown, about 4 min each side.  Set aside for later.

 

Big Island Papaya Salsa

1 papaya

¼ C. finely diced red bell pepper

¼ C. finely diced red onion

½ C. fresh tomato diced

Tsp minced pickled ginger, plus tsp. pickling liquid

Tsp cilantro minced

Tbsp. sweet thai chili

Juice and zest of one lime

Tsp sambal or pinch red pepper flake

  1. In a med. bowl mix ingredients. Season with salt and pepper. Allow to marinade a few hours. Serve chilled. Can be prepared day before.

 

Passion Fruit Buerre Blanc

1 C. white wine

¼ C. rice wine vinegar

Tsp. fresh ginger minced

Pinch whole black pepper corns

1 bay leaf

½ C. heavy cream

3/4 C. fresh lilikoi or puree

Tbsp. honey

½ lb. butter cut into cubes, keep chilled

  1. In a small stainless steel sauce pot, place first 5 ingredients in and bring to a boil.  Reduce until reduction is almost dry, about 1 tbsp liquid remaining and dark amber in color.

  2. Add cream, reduce by half. Gently whisk in butter piece by piece over med low heat, carefully allowing butter to melt before adding more.  Whisk continuously until all butter is incorporated.

  3. Whisk in lilikoi, honey and pinch of salt.  Taste to season. Hold in warm place.

 

Snap Peas

2 C. cleaned snap peas

1 tbsp vegetable oil

Tsp garlic minced

Salt and pepper to taste

  1. Bring a saute pan up to temp. over med high heat.  Place oil in pan and saute snap peas with garlic about 3-4 min. Careful not to burn garlic. Season with salt and pepper.

 

Serving Dinner

  1. Cook rice brah;) Place ½ cup cooked rice in center of each plate. Place chicken on top of rice. Ladle 1 oz lilikoi buerre blanc around chicken.  Place heaping tbsp. salsa on chicken.  Finish plate with snap peas and toasted sesame seeds for garnish.