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Recipes

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Posted By: As Seen on OC16

Maile Symmons of Maile's Thai Bistro and Bellini's Bistro and Bar joins us again on Cooking Hawaiian style to make her uni tobiko bucatini.

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Posted By: Tish Boyle

As the Editor of Dessert Professional Magazine, I taste my good share of high-end, fru-fru, $14 restaurant desserts. And they are generally excellent. But sometimes I crave a simple down-home treat, like a good chocolaty brownie or, my personal favorite, a chocolate chunk cookie studded with macadamia nuts (cousin of...

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Posted By: Melveen Leed

I learned this recipe from a dear hanai aunt Leonora Delrosario.  She used to call me and tell me that she has my favorite dish on the stove cooking and ready for me.  I'd drop everything and head over to her home in Kalihi and as usual, it never failed, the taste was always consistent and most delicious.  So enjo...

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Posted By: Tish Boyle

I ultimately decided to use meyer lemons in a variation of a cake I created for The Cake Book, a genoise cake brushed with sweet ginger syrup and enveloped in a soft lemon-orange mousse. The cake turned out to be delicious, not too tart and not too sweet, with just a hint of spice f...

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Posted By: Chef Kevin Chong

Recipes from “The Hawaii Farmers Market Cookbook Volume 2”; Chef Mavro Restaurant chef de cuisine Kevin Chong.

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Posted By: Tish Boyle

This recipe was graciously shared by Tish Boyle, the editor of Dessert Professional magazine, a trade magazine for the pastry industry. Formerly the editor of Chocolatier and Pastry Art & Design magazines.  Tish is the author of

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Posted By: Oils Of Aloha

Madam Pele's Spicy Shrimp featuring Pele's Fire Macadamia Nut Oil from Oils of Aloha.

Recipe courtesy of Oils of Aloha

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Posted By: Melveen Leed

This Steamed Butterfish Ualapue Style is an easy and quick to cook recipe from Melveen. Oyster sauce and mustard cabbage make it a delight.

 

www.melveenleed.com

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Maui beach balls is one of our most popular appetizer dishes made with fresh mahi mahi, shrimp, pepper jack cheese, rice....  formed into a beach ball with a crispy panko coating and deep fried. You will love these!!

Recipe compliments of Chef Craig Erickson of the Sea House Restaurant in Maui.

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Posted By: Melveen Leed

I learned this recipe from a dear hanai aunt Leonora Delrosario. She used to call me and tell me that she has my favorite dish on the stove cooking and ready for me. I'd drop everything and head over to her home in Kalihi and as usual, it never failed, the taste was always consistent and most delicious.

 
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This delicious Miso Sake Salmon recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro.

 

www.chefchai.com

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This delicious Mahi Mahi with Pineapple Mango Chutney recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.

 

www.chefchai...

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