This delicacy was a favorite from my first taste.
- 1 'ulu (breadfruit)
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.
Kona Coffee Sun-Dried Tomato Vinaigrette
This dressing will bring the flavors of Hawaii to your dinner table.
- 1 1/2 T. Kona coffee beans
- 8-9 sun-dried tomato halves
- 5 anchovy fillets
- 1 1/2 tsp. capers
- 1 1/2 tsp. minced garlic
- 3/4 cup red wine vinegar
- 1 oz. sugar
- 2 oz. water
- 1/2 tsp. chipotle paste
- 2 oz. maple syrup
- 1 1/2 cups olive oil pepper to taste
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.
Use whatever meat you have on hand for this delicious salad.
- 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
Build salad in order of ingredients; zigzag dressing over all ingredients. Top with crispy onions.
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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.
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?