Entries Tagged as 'Recipes'

Kahala Style Nicoise Salad

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Kahala Style Nicoise Salad

Seared Ahi, Kabocha, Long Beans, Ho Farm Tomatoes,

Olives, Eggs, Cucumber, Balsamic Vinaigrette

Yields 5 portions

 

5 oz                       Seasonal Mixed Greens

10 oz                     Seared Blackened Ahi (Maguro) Sashimi Grade please

15 pcs                    Roasted Baby Tomatoes – 3 pcs each

2.5 oz                     Long Beans or any Green Beans, Blanched & Cut into 1 inch length

3 oz                       Cucumber cut into quarters on the bias

5 oz                       Kabocha cut into Large Dice & Roasted with Olive Oil, Salt & Pepper

5 pcs                      Hard Boiled Eggs – cut into quarters

15-20pcs                 Kalamata or any Cured Olives 3 – 4 pcs per portion

8 oz                       Balsamic Vinaigrette

To taste                 Kosher Salt & Fresh Grind Black Pepper to finish

1 tsp                     Pesto

 

Coat the Ahi blocks with the Cajun blackened spices & sear in hot pan to order – slice into 3-4 slices – leave on side.  Toss the salad greens with the balsamic vinaigrette – place on room temp plate.  Next toss the tomatoes, cucumbers, Kabocha & beans with the vinaigrette & garnish the salad smartly.  Next place the sliced Ahi & quartered hard boiled eggs smartly & lightly drizzle the pesto, croutons & kosher salt & fresh grind pepper – serve.

 

Kahala's Coconut Cake

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Coconut Cake

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Hoku's Ahi Poke Musubi with Recipe

50 Ways to Love Kahala , Recipes No Comments »

Hoku’s Ahi Musubi is the star appetizer!
A softball-sized crunchy pocket of everything you like in a musubi, only better. Cut into fourths, fresh ahi is stuffed into a ball of sushi rice, coated with furikake and quickly deep-fried. 

The result is a creamy, crunchy and somehow, slightly sweet creation that matches perfectly with the Asian remoulade dipping sauce, namasu and sea salad that accompanies the main attraction. View the Recipe....

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Kahala Cocktails

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Kahala Mai Tai Recipe

Cocktails are an essential part of a good beach resort! 

0.5 oz                          Orgeat (Almond Sweetener)
0.5 oz                          Rock Candy Syrup
0.5 oz                          Orange Curacao
1.5 oz                          Fresh Squeezed Lemon Juice
1.25 oz                        Bacardi Gold Rum
1.25 oz                        Curuba Dark Jamaican Rum

Fill a Double Old Fashion glass with ice.  Pour all ingredients except rums over the ice.  Stir, then top off glass with more ice.  Float rums on the mixture.  Garnish with a squeeze of lime, pineapple wedge, and an orchid.