Recipe: Cowboy Salad at Taste of the Hawaiian Range 2


Beef Cuts
Crispy ‘Ulu
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This delicacy was a favorite from my first taste.

Course: Side Dish
Servings: 2 servings
Author: Kris Bordessa
Ingredients
  • 1 'ulu (breadfruit)
Instructions
  1. Steam or bake a whole, ripe ‘ulu until tender. (Chef said 20 minutes, but I've had to cook them longer.) Refrigerate until cool; this makes it easier to cut. Cut flesh into roughly one-inch cubes, deep fry, then toss with a bit of olive oil, salt, and pepper.

Recipe from Chef Peter Abarcar for Cowboy Salad with Kona coffee sun-dried tomato dressing and TO DIE FOR ‘ulu "croutons"

Kona Coffee Sun-Dried Tomato Vinaigrette
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
 

This dressing will bring the flavors of Hawaii to your dinner table.

Servings: 8 servings
Calories: 83 kcal
Author: Kris Bordessa
Ingredients
  • 1 1/2  T. Kona coffee beans
  • 8-9  sun-dried tomato halves
  • anchovy fillets
  • 1 1/2 tsp. capers
  • 1 1/2 tsp. minced garlic
  • 3/4  cup red wine vinegar
  • oz. sugar
  • oz. water
  • 1/2  tsp. chipotle paste
  • oz. maple syrup
  • 1 1/2  cups olive oil pepper to taste
Instructions
  1. Add all ingredients except oil to blender and blend smooth. Slowly add olive oil in stream while blender is running. Add pepper to taste. Can be thinned with water if necessary.

 

Cowboy Salad
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
 

Use whatever meat you have on hand for this delicious salad.

Course: Salad
Cuisine: American
Servings: 2 serving
Calories: 410 kcal
Author: Kris Bordessa
Ingredients
  • 2 oz. chopped baby romaine lettuce
  • 4-5 pieces of pipikaula or tri-tip, thinly sliced
  • 3 boiled quail eggs, halved
  • 3 sweet tomatoes
  • 5 grilled green onions
  • 2 avocado wedges
  • 3 to 4  crispy ‘ulu
  • 2 T. grilled corn
  • salad dressing (recipe above)
  • 5-6 crispy onions for topping
Instructions
  1. Build salad in order of ingredients; zigzag dressing over all ingredients. Top with crispy onions.

★ Did you make this recipe? Don’t forget to give it a star rating below!

swirls The “Pasture-Raised Beef Cooking 101” demonstration at which Chef Peter shared this recipe was held in conjunction with the Taste of the Hawaiian Range food-grazing event. The event itself — of course — features plenty of locally sourced food dishes, but also considers itself an agricultural festival to educate the public on sustainable agriculture. Such interesting information! I learned about a potential issue with growing ginger, spotted some really happy blueberries giving me hope for my own huge crops someday, and talked with Anna from Squash and Awe about her work with heirloom squash. And I love, love, love the fact that they are working so diligently to create less waste and educate people about it. Noshers are asked to scrape food scraps into a bucket that will become pig food, and the compostable dinnerware into another that will be composted.

Kamehameha Schools leases large tracts of land to Monsanto for seed testing - not food production.

The one note that rang false about the entire event? Kamehameha Schools (an event sponsor) who was there with a booth and big banners exclaiming “Thriving land, thriving communities.” No mention of the fact that they lease land to Monsanto, who uses Hawaii as a testing ground for their transgenic crops. While some of their tenants might help to increase food production for the local market, Monsanto does not. And they lease a lot of land from Kamehameha Schools. The community outcry over this issue has been loud and this felt very false to me. I’ve spoken with Kamehameha Schools representatives about this issue in the past and was told that the Monsanto company is a great tenant and they have no concerns about potential health issues and the overuse of pesticides. I didn’t have the energy to have that conversation again, but I do wonder: Why so quiet about leasing to Monsanto in your materials, Kamehameha Schools?

Taste of the Hawaiian Range offers a huge assortment of local flavors. Here, feral pig. Click through for Chef Peter Abarcar's Cowboy Salad recipe!

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2 thoughts on “Recipe: Cowboy Salad at Taste of the Hawaiian Range

  • Jedha

    Kris, it sounds like you had a really great day.

    I must admit that buying a whole slab of beef is not something I’ve done myself but my grandmother used to be a expert at this and could cook absolutely anything.

    Very interesting about the Kamehameha Schools kind of ‘covering’ up their involvement with Monsato. That feels a bit squirmish to me. I wonder how many other people know of this connection? Perhaps they’d all be questioning their wonderful sponsor if they knew??!!

  • Oona Houlihan

    Hm, I never heard of coffee beans mixed into a vinaigrette. As for tenants: it is very difficult to steer clear of conflicts of interest with corporate behemoths being the “better” tenants than, e.g., small start-ups or not-for-profit NGOs etc.