Saturday Brunch! Aloha, Menu 3

Aloha and welcome to this week’s brunch menu – an awesome Hawaiian-themed brunch feast! King Kamehameha believed his warriors should eat well. This is an Aloha journey celebrating and honoring the Aloha spirit, bringing together the flavors and vibes of the beautiful islands right to your table. From tropical fruits to savory, mind bending goodness, each dish has been carefully crafted to evoke the warmth and hospitality of the islands.

Gather your friends and family, and let's surf the essence of Aloha together. Indulge in this unique brunch experience that promises to transport you to the shores of paradise. Some of the dishes are original. I was inspired by the great King Kamehameha, his love for his people, and way of life; and the amazing islanders who I have come to know, love and respect.

To my great friend, Jimmy Aptakan, a world-class Chef that left his fingerprints and indelible impressions all over the islands; United States Navy Veteran, husband, Dad, and total badass.

To my friend, business partner, and soon-to-be on tour camera cohort, world-class Italian Chef, Salvatore Moretti: We are ready to rock!

To Andrea and Alex de Roode of Maui Tea Farm https://mauiteafarm.com/ ... wow! I found a new love -- Lani Organic Hibiscus and Citrus Tea -- let's talk soon!

Welina mai e ko?u mau hoa! E ?ai maika?i ?oe me nā po?e āu i aloha ai a aloha ai. ?aka?aka, ka?ana like, a ?ike i ke ola. (Welcome, my friends! May you dine well with people you love and cherish. Laugh, share, and experience life).

1. Molokai Pork Medallions

Ingredients:

- Pork tenderloin

- Pineapple juice

- Soy sauce

- Brown sugar

- Garlic

- Ginger

- Lani Organic Hibiscus and Citrus Tea from Maui Tea Farm

- Osmo Salt and coarse black pepper

Instructions:

1. Slice pork tenderloin into medallions.

2. In a bowl, mix Lani Hibiscus and Citrus Tea, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, salt, and pepper to create a marinade.

3. Marinate pork medallions for at least 2 hours.

4. Grill or pan-sear the pork until cooked through and caramelized.

5. Serve hot with a side of Kalua rice.

Chef's Notes:

For extra flavor, reserve some marinade for basting during cooking. Molokai Pork Medallions pair perfectly with tropical fruit salsa!

Fun Fact:

Molokai is known as the "Friendly Isle" in Hawaii and is famous for its lush greenery and pristine landscapes.

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2. Hawaiian Fruit Bowl

Ingredients:

- Pineapple

- Mango

- Papaya

- Kiwi

- Banana

- Coconut flakes

- Honey or lime juice (optional)

Instructions:

1. Chop all fruits into bite-sized pieces.

2. Mix fruits together in a large bowl.

3. Sprinkle with coconut flakes.

4. Drizzle with Wholesome Sweetener's raw, unfiltered honey and lime juice

Chef's Notes:

Feel free to customize your fruit bowl with other tropical fruits like guava, passion fruit, or starfruit.

Historical Note:

Fruit bowls are a staple in Hawaiian cuisine, reflecting the abundance of fresh fruits available in the islands.

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3. Aloha Waffles

Ingredients:

- Waffle mix

- Coconut milk

- Salted/creamed butter

- Lani Organic Hibiscus and Citrus Tea

- Macadamia nuts (optional)

- Pineapple chunks (optional)

Instructions:

1. Prepare waffle mix as per instructions, substituting water with coconut milk for a tropical twist.

2. Fold in chopped macadamia nuts or pineapple chunks into the batter.

3. Cook waffles in a waffle iron until golden brown.

4. Serve hot with whipped cream and maple syrup or a Lani Organic Hibiscus and Citrus Tea and Wholesome Sweetener raw unfiltered honey infused butter.

Chef's Notes:

For an authentic Hawaiian flavor, use Lilikoi (passion fruit) syrup on your Aloha Waffles.

Fun Fact:

The macadamia nut is native to Australia but is commonly associated with Hawaii due to its popularity in Hawaiian cuisine.

4. Loco Moco

Ingredients:

- White rice

- Hamburger patty

- Fried egg

- Brown gravy

Instructions:

1. Cook white rice according to package instructions.

2. Pan-fry or grill a hamburger patty.

3. Fry an egg sunny-side-up.

4. Assemble by placing rice on a plate, followed by the hamburger patty, topped with the fried egg.

5. Pour brown gravy over the Loco Moco.

Chef's Notes:

Loco Moco is a beloved Hawaiian comfort food that originated in the 1940s.

Historical Note:

Loco Moco was invented at the Lincoln Grill in Hilo, Hawaii, as an inexpensive yet filling meal for local surfers.

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5. Kalua Pork

Ingredients:

- Pork shoulder

- Lani Organic Hibiscus and Citrus Tea

- Salted/creamed butter

- Pineapple juice

- Orange juice

- Sea salt

- Hawaiian Hot Pepper (only if you want spicy)

Instructions:

1. Rub pork shoulder with butter, tea, pineapple juice, orange juice, and sea salt.

2. Wrap the pork tightly in banana leaves or foil.

3. Slow cook in an oven or a smoker until tender and falling apart.

4. Shred the pork and serve hot.

Chef's Notes:

Traditional Kalua pork is cooked in an underground imu (earth oven), but this oven-roasted version captures the smoky essence.

Fun Fact:

Kalua refers to the traditional Hawaiian cooking method of using an underground oven.

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6. Hawaiian Chicken Skewers

Ingredients:

- Chicken breast or thighs

- Pineapple chunks

- Bell peppers

- Purple onion

- Lemon juice (highly recommend Meyer lemons)

- Teriyaki sauce

Instructions:

1. Cut chicken into bite size pieces.

2. Marinate chicken in 1 cup melted butter, Meyer lemon juice, and teriyaki sauce for at least 24 hours minutes. Cover.

3. Thread chicken, pineapple chunks, bell peppers, and red onion onto skewers.

4. Grill skewers until chicken is cooked through and vegetables are tender.

Chef's Notes:

Serve Hawaiian Chicken Skewers with a side of rice or salad for a complete meal.

Historical Note:

Chicken skewers are a popular dish in Hawaii influenced by Asian flavors.

7. Kalua Lani Hibiscus and Citrus Tea Rice

Ingredients:

- Jasmine rice

- Bacon

- Onion

- Garlic

- Soy sauce

- Green onions (scallions)

Instructions:

1. Cook jasmine rice as per instructions, but instead of water, use fresh brewed Lani Hibiscus and Citrus Tea.

2. In a pan, fry chopped bacon until crispy.

3. Add diced onion and garlic to the pan and sauté until softened.

4. Stir in cooked rice and soy sauce.

5. Garnish with chopped green onions before serving.

Chef's Notes:

Kalua rice is a flavorful side dish that complements any Hawaiian meal.

Fun Facts:

Kalua rice is inspired by the traditional Hawaiian Kalua pig dish but adapted into a rice-based recipe. I invented this in a LA test kitchen while in Hollywood preparing for my third Oscars tour.

Jimmy Aptakan and I enjoyed Oscar coffee in Elton John’s kitchen while preparing for his Oscars party alongside the esteemed Roca brothers from El Celler de Can Roca, renowned recipients of three Michelin Stars. I crafted Oscar coffee to pay homage to the golden age of Hollywood.

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8. King Kamehameha Rolls

Ingredients:

- 4 cups bread flour

- 1/2 cup sugar

- 2 teaspoons active dry yeast

- 1/2 cup pineapple juice, warmed to about 110°F (43°C)

- 1/2 cup orange juice

- Zest of 1 orange, finely grated

- 1/2 cup unsalted butter, melted

- 2 large eggs

- 1 teaspoon salt

- Additional butter for brushing

Instructions:

1. Activate the Yeast:

???In a small bowl, combine the warm pineapple juice and orange juice. Stir in 1 tablespoon of the sugar and sprinkle the yeast over the top. Let it sit for about 5-10 minutes until foamy.

2. Prepare Orange Zest:

???While waiting for the yeast to activate, heat a small skillet over medium-low heat. Add the grated orange zest and dry roast it gently, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.

3. Mix the Dough:

???In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, melted butter, eggs, salt, activated yeast mixture (pineapple juice, orange juice, and yeast), and half of the roasted orange zest. Mix on low speed until the dough comes together.

4. Knead the Dough:

???Continue to knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can do this by hand on a lightly floured surface or using a stand mixer.

5. First Rise:

???Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

6. Shape the Rolls:

???After the dough has risen, punch it down gently to deflate. Turn it out onto a lightly floured surface and divide the dough into 15-18 equal-sized pieces. Shape each piece into a smooth ball and place them in a greased baking dish or on a parchment-lined baking sheet, spacing them slightly apart.

7. Second Rise:

???Cover the shaped rolls loosely with plastic wrap or a clean kitchen towel and let them rise again for about 45 minutes to 1 hour, or until they have doubled in size and are touching each other.

8. Bake the Rolls:

???Preheat your oven to 350°F (175°C). Bake the rolls in the preheated oven for 20-25 minutes or until they are golden brown on top and sound hollow when tapped.

9. Brush with Butter and Garnish:

???Remove the rolls from the oven and immediately brush the tops with melted butter. Sprinkle the remaining roasted orange zest over the buttered rolls for added flavor and decoration.

10. Cool and Serve:

????Allow the rolls to cool slightly before serving. Enjoy these delicious Hawaiian rolls with hints of pineapple, orange, and butter!

Additional Tips:

- You can adjust the sweetness by adding more or less sugar according to your preference.

- The roasted orange zest adds a delightful citrus aroma and flavor to the rolls.

- Store any leftover rolls in an airtight container at room temperature for up to a few days, or freeze them for longer storage.

Chef's Notes:

Hawaiian Rolls are sweet and fluffy, perfect for enjoying with savory dishes.

Historical Note:

Hawaiian Rolls were first created in the 1950s by a bakery in Hilo, Hawaii, and have since become a popular bread choice across the islands.

Why I love Maui Tea Farm

I love everything about the people, farm, and the teas they are producing. I received a teasingly micro amount of their Lani Hibiscus and Citrus Tea to experiment (play with) in my Las Vegas test kitchen. Their description is perfect:

Lani means sky or heaven in Hawaiian. We capture the essence of Lani as a crisp, bright herb tea infusion of fruity citrus and tangy hibiscus notes, evoking the sensation of sun, sky, wind, and clouds sweeping over the Hawaiian Islands. Made from certified organic ingredients, Lani is a perfect way to invigorate and energize your senses without caffeine.

Can you see why I am infusing the starches and proteins with the Lani Hibiscus and Citrus Tea?

Andrea and Alex, thank you for creating one of the greatest farms I know of. We are going to have a lot of fun together.

James Aptakin Salvatore Moretti Justin Reid Blake Calfin ATX Chefs Lodge Cast Iron Wholesome Sweeteners Dole Food Company King's Hawaiian Andy Rifkin Andy Stumpf Rob Garnett ?? Brian T. Grana Bradley Garner, MBA Amanda Stuckey Ed Reilly Ronnie Screwvala Alicia Pollet Chef Works Jack Welch Management Institute Maui Tea Farm Andrea de Roode Dan Bolton Jason McDonald Anthony Capobianco