Chef Chris Manabe from Side Street Inn and grandson of the founder of Diamond Bakery makes his spam ahi dip with Diamond Bakery crackers.
Chef Nick Magaoay of the Four Seasons Resort Lanai joins us on Cooking Hawaiian Style to make a smoked salt seared ahi served on a watercress tofu salad.
Chef Wade Ueoka, the "W" in MW restaurant joined us on Cooking Hawaiian Style to prepare a dish that he actually serves in his restaurant: mochi crusted opakapaka. Wade and his wife Michelle take local comfort food to the next level at their highly-acclaimed restaurant.
Cooking Hawaiian Style's very own Chef Adam Tabura joins us with more amazing recipes including this easy-to-make tako (octopus) popcorn with a kim chee aioli. Chef Tabura continues to amaze me with his culinary creations.
Chef Adam Roman of the Four Seasons Resort Lanai join us on Cooking Hawaiian Style to make his own take on a dungeness crab cake served over a bed of fresh corn relish and a spicy ginger aioli. Be sure to catch Adam's episode on OC16.
Lee Anne Wong shares her popular recipe for her fried poke omelette that is served at her restaurant, Koko Head Cafe' on the set of Cooking Hawaiian Style.
Chef Jeff Vigilla whips up this amazing salmon dynamite recipe on the fly - He had 1 hour to come up with a menu from leftovers in our Cooking Hawaiian Style kitchen and this is what he came up with - Brilliant!
This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16. Be sure to catch Ron's episode on Cooking Hawaiian Style.
Chef Adam & Makani join their brother and host of Cooking Hawaiian Style Lanai to make Moi, a Hawaiian fish that was highly regarded and reserved only for Hawaiian royalty.
Chefs Mavro & Shigekane elevate the malasada by filling it with a lilikoi curd and serving it on a guava coulis with vanilla ice cream on Cooking Hawaiian Style.
Chef's Mavro & Shigekane visit us on Cooking Hawaiian Style and show us how to prepare a spicy ahi with aleppo aioli - this is local food stepped up! Be sure to catch their episode on Cooking Hawaiian Style! Vist ...
Chef Adam Tabura makes a classic Hawaii-style preparation of steamed opakapaka.
Chef Adam Tabura shows us yet again how to make full use of a freshly caught opakapaka (snapper). For this delicious soup, he puts the leftover bones, skin and aromatics into a pot of boiling water to create this amazing soup!
Chef Adam Tabura shows us how easy and how many different ways you can serve up fresh opakapaka with this ono sashimi recipe as seen on OC16 and Cooking Hawaiian Style.
Learn how to make Chef Mavro's signature dish: Salt crusted onaga with fresh ogo sauce. Visit Chef Mavro's website: chefmavro.com for an amazing dining experience!
Chef Adam Tabura take this local favorite comfort dish and takes it to the next level with braised beef brisket and a rich brown gravy made with demiglace and finally topped with a rich duck egg. Watch Chef Adam make this ono-licious creation on our new cooking show: Cooking Hawaiian Style on...
These potatoes taste great alone or as a side dish, but if you really want to step it up, scramble up two eggs and bake your potatoes into a breakfast soufflé!
This chili by Chef Nicole LaTorre features fresh vegetables and is every bit as satisfying and delicious!
Here’s a simple parfait that combines the flavors of one of my favorite drinks, the Pinã Colada. On the bottom is a layer caramelized fresh pineapple, topped with a rich coconut cream, with a layer of crumbled ginger biscuits in between, adding some texture.
Recipe courtesy of ...
Carrot Cake Cacao Pancakes - A vegan, flour-less, gluten-free pancake!
This is such a beautiful orange colored dish packed with fresh carrot flavor. It makes a great bed to braised meat or seared tuna as well.
Recipes from “The Hawaii Farmers Market Cookbook Volume 2”; Le Bistro owner/executive chef Alan Takasaki.
A rich cheesecake with a whipped cream topping and a chocolate wafer crust. The topping is made by infusing sweetened coconut with heavy cream, straining it, and then whipping it to soft peaks. This step makes this cake extra-coconutty, but it would be equally delicious (and less rich) with plain whipped cream on top...
The perfect chicken florentine served with Alaskan King Crab over a bed of risotto.
Recipe compliments of Chef Chai: www.chefchai.com - Please visit Chef Chai's website!