Upcountry Maui

On your drive up to Haleakala make a stop in beautiful Upcountry. See Maui from a less traveled perspective atop these fertile slopes, from its rolling green meadows to the seemingly endless sea below. Visit the plantation town of Makawao, which is home to a thriving art community, or take a farm tour in the rich uplands of Kula.
Learn more about Upcountry Maui

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Kalbi Short Ribs

Ingredients
1/3 cup soy sauce
1/4 cup honey
1 teaspoon grated ginger
6 garlic cloves, crushed
1/3 cup sliced green onion
1/3 cup apple cider or pear nectar
4 lbs beef short ribs
1 tablespoon sesame seed, roasted and ground

Directions:
1. Combine all ingredients. Dip each piece of meat in the sauce.
2. Layer in a flat dish or pan and pour marinade on top. Marinate for 4-12 hours.
3. Preheat grill to medium-high heat.
4. Remove short ribs from marinade pat dry and discard marinade.
5. Grill short ribs until slightly charred and tender
6. Garnish with sesame seeds

Recipe from RecipeZarr posted by Rita.

Review from Trip Advisor

From time to time we will post guest reviews from independent internet sources – enjoy

“What a fantastic place, perfect location in Maui, on the beach. Walk into Lahaina”

Puunoa Beach Estates

simonlj 1 contribution

Shropshire

Aug 27, 2009 | Trip type: Family

We have just finished a 3 week stay a Puunoa Beach Estates; we took a two bedroom ground floor unit as our daughter is in a wheelchair. Two steps up to the Condo and two steps down to the lawn/beach.

Location could not be better only a ten minute walk into Lahaina and to the local supermarkets, the Beach is lovely sand with a natural coral reef creating perfect swimming and snorkeling
Great onsite management, this really is a top notch gated Estate not too big with a pool / spa area which work fantastically well.

Full marks, just try not to get the 3 bedroom condo marketed as a 2 bedroom, you don’t get the Master suite which is a big negative even if the unit is bigger. (we moved units)

Fresh Salmon Asian Carpaccio

Serves 4 as an appetizer

20 slices fresh sushi-grade salmon, sliced very thin – about 10 oz.

1/2 cup Maui Onion-Apple Sauce (recipe follows)

1 Tablespoon chives – cut into 1/8” pieces, for garnish (we use micro-greens and roe at the restaurant and you can certainly substitute your favorite garnish)

Maui Onion-Apple Sauce

Ingredients:

1/4 cup Maui onion, sliced Onion

1/2 Granny Smith apple, peeled, cored and large diced

1 Tablespoon rice wine vinegar

2 Tablespoons Sake

1/4 cup soy sauce

1 teaspoon sesame oil

2 teaspoons canola oil

2 teaspoons coarse grain mustard

1/4 teaspoon granulated sugar

1 teaspoon garlic, finely minced

1 teaspoon ginger, peeled and finely minced

Method:

Place onions and apples into a food processor and process into a puree.  Transfer the contents into a mixing bowl and hand mix with all the remaining ingredients. Keep refrigerated until needed.

To Serve:

Sauce the center of four serving plates with the onion-apple sauce. Neatly arrange five slices of salmon on top of the sauce on each. Sprinkle chives over top of salmon slices. Serve.

From the first location in the Kapalua resort on Maui opened in 1996, D.K. Kodama’s Sansei Seafood Restaurant & Sushi Bar has grown to include four locations on three islands – one in Kihei, Maui, one in Waikiki, and one in the Waikoloa Beach Resort on the Island of Hawai’i. Known for its innovative new wave sushi, contemporary Japanese specialties, and “no wimpy sauces,” the atmosphere is casual and fun, with something for everyone on the extensive dinner menu. www.sanseihawaii.com

Chocolate Decadence Cake

Yield 4, 9” cakes

Ingredients

4 lb. Semi Sweet Chocolate

4 lb. Unsalted Butter

4 c. Granulated Sugar

4 c. Half & Half

4 oz. Dark Rum

32 Large Eggs

1/2 tsp. Salt

Method

Melt chocolate, butter, sugar, salt, rum, and half & half together in a double boiler. Slightly beat eggs and temper with chocolate mixture. Place in parchment lined spring form cake pans and bake in the oven at 350 degrees for approximately 35 minutes. The center of the cakes will resemble custard in texture. Remove and let set at room temperature for 30 minutes before placing in refrigerator.

Haleakala – One of the wonders of Maui

Watch an amazing sunrise above the clouds from atop Haleakala Visitor Center, nearly 10,000 feet above sea level.

Video provided by Hawaii Visitors and Convention Bureau

Avalon Seared Sashimi

Chef Mark Ellman, Mala Ocean Tavern

One block sashimi grade ahi 4 oz

Chopped fresh mint basil cilantro
1 tsp each
olive oil 4 tbsp
roll ahi in oil then into mixed herbs
sear for 3o seconds on each side over med heat
slice as thin as possible

meanwhile – in a saucepan
add 1 cup dry white wine
½ cup thin sliced shiitake mushrooms
1 tsp of each
chopped ginger
chopped garlic
chopped onion
2 oz soy sauce
1 tsp sambal

Over high heat add all of the above ingredients. Cook until reduced by half then add 3 oz unsalted butter whisk in till smooth. Add 2 tsp minced chives. Sauce the plate with 4 oz of shiitake sauce. Place ahi on top of sauce. Garnish with toasted sesame seeds. Serve.

Poke du jour

Pacific’O Restaurant

Chef James McDonald

Yield 6 Portions

The simplicity of the dish relies on the quality of the ingredients. In this recipe I use Onaga, the red snapper. Poke is an excellent Hawaiian pupu and is a traditional island food.

Ingredients

1 lb. Fresh Sashimi Grade Fish

1 c. Fresh Ogo Seaweed *

1 Tbl. Ground Kukui Nut *

1 Tbl. Red Alaea Sea Salt

Method

Slice or dice fish into small pieces. Lightly chop the Ogo and mix all ingredients together and reserve chilled until ready to serve.

**If you are unable to find fresh seaweed, dried seaweed that has been lightly soaked can substitute. If you are unable to find Kukui nut, you can substitute with ground macadamia nut.

This recipe is provided by Chef James McDonald of Pacific’o Restaurant – Located on the water in Lahaina, Maui, Hawaii

Maui Onion Festival Winning Recipe

Maui Onion Festival

Winning Recipe Maui Onion Festival 2008
3660 On the Rise/Kakaako Kitchen
Chef Russell Siu

Pan Seared Laquered Salmon, Pickled Maui Onions, Yuzu Butter Sauce

Service for 4 people

8 each salmon fillets, 3.5 ozs. each
1 each Maui Onion, (medium size) thinly sliced rings
1 cup rice vinegar
¼ cup sugar
4 Tbsp. oil for sautéing
4 tsp. sugar
2 Tbsp. soy sauce
Kosher salt and black pepper to taste

Method:
Season salmon with salt and pepper. Rub boneside of fillet with soy sauce. Press soy sauce side of fillet onto sugar. Heat pan over medium heat and add oil. Place salmon (soy sugar side) down onto pan and sauté until sugar caramelizes and produces a nice sheen. Turn over and sauté salmon to your preferred doneness.

Pickled Maui Onions:
Mix together rice vinegar and sugar in a non reactive pot. Bring to a boil. Taste mixture for a sweet and sour taste. (If too sweet, add more vinegar. If too sour, add more sugar.) When mixture comes to a boil, remove from stove and add onions. Steep until mixture cools. Add salt if needed.

Yuzu Butter Sauce:
1 cup rice vinegar
1 cup white wine
1 each ginger, 1 inch piece chopped
1 clove garlic, cut in half
1 Tbsp. green onions, chopped
1 Tbsp. shallots, brunoise
½ cup heavy cream
2 Tbsp. yuzu
¾ cup unsalted butter

Reduce all the ingredients except for the cream and yuzu by half. Add heavy cream and yuzu and reduce until cream slightly thickens. Add ¾ cups unsalted butter a little at a time whisking constantly over low heat. When butter is fully incorporated, season with salt and pepper. Strain through a fine Sieve and keep sauce warm until ready to use.

Plating:
Place 2 ounces of sauce onto center of plate. Place salmon atop and garnish with a mound of pickled Maui Onions. Garnish with micro greens or green onions.

Shrimp Wonton served with a Spicy Sweet and Sour Sauce & Hawaiian Salsa

Chef James McDonald  Yield 6 portions

Marinade Ingredients

1 c  low salt soy sauce

1 c  sesame oil

1 c  loosely packed fresh cilantro

1/2 c  chopped lemon grass

1/2 c  ginger root

1  egg

Method

Place all ingredients in a blender and process.  Pour over peeled shrimp and let stand 15 minutes.

Sweet and Sour Sauce Ingredients

1 c  sugar

1/4 c  red wine vinegar

2 c  rice wine vinegar

1/4 c  white wine vinegar

1 T  low salt soy sauce

1 t  red chili flakes

1 t  ground cinnamon

Method

Place all ingredients in a saucepot and simmer for 20 minutes.  Reserve warm.

Hawaiian Salsa Ingredients

2 c  ripe mango diced

1  medium onion – peeled and diced

1 c  loosely packed fresh cilantro – roughly chopped

Note: If mango is unavailable, substitute with pineapple, papaya or peaches.

Method

Place all ingredients in a bowl and mix gently, reserve chilled.

Additional Ingredients

24  wonton wrappers

6 oz  hoisin sauce – in a squirt bottle

24   fresh sweet basil leaves

24  large shrimp – peeled, deveined

oil for deep-frying

Assembly

Lay wonton wrappers on a table, place one leaf of basil on each wrapper.  Place one shrimp on each piece of basil, roll wonton closed around shrimp.  Deep fry at 350 until wonton becomes crisp and shrimp is lightly cooked (1 1\2 to 2 minutes).  Arrange shrimp on plate, ladle some sweet/sour sauce over wonton, and place a spoonful of Hawaiian salsa on shrimp.  Finish by squirting some hoisin sauce over shrimp and plate.