Oils of Aloha: Kukui and Macadamia Nut Oils

Untitled Document

KAUAI HERB BRUSCHETTA

3 firm, ripe tomatoes
1/2 cup chopped fresh basil
3 Tbsp. Oils of Aloha® Kauai Herb Macadamia Oil
2 Tbsp. balsamic vinegar
2 tsp. capers, rinsed and drained
Salt and freshly ground black pepper, to taste
24 thin slices French bread

Cut tomatoes in half and remove seeds. Chop tomatoes into small cubes. In a bowl combine tomatoes, basil, 2 tablespoons of the macadamia oil, balsamic vinegar, capers, salt and pepper; blend well. Set aside and chill. Baste thinly sliced bread with the remaining 1 tablespoon macadamia oil, then lightly grill under broiler. Serve as an appetizer by placing about 2 tablespoons of the tomato mixture on each slice of toast. Makes 24.
Recipe © OilsOfAloha / Steve Nohara

ALOHA POPCORN
3 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Nut Oil
1⁄2 cup popcorn kernels
Salt to taste
Oils of Aloha® Pele’s Fire or Kauai Herb Macadamia Oil
in a spray bottle

Heat the macadamia oil in an 8-quart or larger stockpot over high heat. After a minute, put a few popcorn kernels in the pot and cover. When the kernels pop, the oil is hot enough. Add the remainder of the popcorn. Cover the pot and shake it back and forth over the heat to agitate the kernels. Remove the pot from the heat when the popping slows almost to a stop (it is better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into a large bowl. Sprinkle with salt and toss lightly. Spritze with flavored macadamia oil. Makes about 4 quarts.

CURED HAWAIIAN AHI
1 lb. Hawaiian ahi, aku or opakapaka fillet
Curing Mix (see recipe below)
1 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil

Wipe the fish and place skin side down in a stainless steel pan and spread the Curing Mix over the fish. Cover with a piece of plastic wrap or cheesecloth and place a second stainless steel pan directly on top of it. Place a one pound weight in the top pan. Refrigerate for 24 hours. When ready to use, remove weight and rinse; then pat fish dry with paper towels to absorb excess moisture. Cut fish into four portions. Brush fish with macadamia oil and place over barbecue or on a hot grill and cook for approximately 3 to 4 minutes on each side. Makes 4 servings.

CURING MIX
1 Tbsp. cracked black peppercorns
1 Tbsp. crushed coriander seeds
2 Tbsp. chopped, fresh dill or 1 Tbsp. dried dill
1/4 cup light brown sugar
1/4 cup coarse sea salt
2 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil

In a small bowl combine all the ingredients and blend well.

Recipes © OilsOfAloha

CURRIED OVEN-FRIED CHICKEN
1 lb. boneless, skinless chicken breasts
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
1 cup panko or fine bread crumbs
1 tsp. curry powder
1/4 tsp. salt
1/8 tsp. ground black pepper
Hot Mustard Sauce (recipe online)

Preheat oven to 350°F. Cut chicken into strips 1-inch x 2-inches. Coat chicken strips with macadamia oil. In a small bowl combine panko, curry powder, salt and black pepper; then coat chicken with panko mixture. Arrange chicken on a lightly oiled baking sheet. Bake until golden brown, about 20 minutes. Serve with Hot Mustard Sauce as a dip. Makes about 24.

Recipe © OilsOfAloha

EASY LUMPIA
3 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil
1 lb. ground beef
1 small onion, minced
2 cloves garlic, minced
2 pkg. (10 oz. each) chop suey mix
1 can (8 oz.) water chestnuts, diced
1 Tbsp. patis (fish sauce)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. flour
1/2 cup water
40 lumpia wrappers
Oils of Aloha® Hawaii’s Gold or Garlic Isle Macadamia Oil for shallow frying

In a skillet heat macadamia oil and brown beef well. Stir in onion and garlic; sauté lightly. Add chop suey mix, water chestnuts, patis, salt and black pepper; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water; blend to make a smooth paste. Prepare rolls by placing 2 tablespoons of the filling on a lumpia wrapper and fold neatly like an envelope and seal with the flour paste. Heat macadamia oil to 375°F. Fry lumpia until golden brown. Makes 40.

Recipe © OilsOfAloha

HERBED GARLIC TOAST
Prepare ahead of time, cover with plastic wrap and bake at last minute.

1 baguette or loaf sourdough bread
1/4 cup Oils of Aloha® Kauai Herb Macadamia Oil
4 cloves garlic, minced
3/4 cup grated Parmesan cheese
2 tsp. dried basil
2 tsp. dried oregano

Preheat oven to 400°F. Cut bread into thick diagonal slices. Place bread slices on a baking sheet. Combine macadamia oil and garlic; brush over top of each slice. Sprinkle with Parmesan cheese, basil and oregano. Bake until toast is crisp, about 7 minutes.

Recipe © OilsOfAloha

MAC SALT 'N PEPPER THINS
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 tsp. sugar
1/4 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
1/2 cup milk
Hawaiian salt to taste

Preheat oven to 350°F. In a food processor combine flour, salt, pepper and sugar. Add macadamia oil and pulse to combine. Add milk slowly, with the machine running, until dough starts to stick together. Form dough into a ball. Cut dough into four pieces and roll out as thinly as possible. Trim edges with a sharp knife or pastry wheel to form a rectangular shape. Sprinkle dough lightly with Hawaiian salt; roll lightly with rolling pin. With a knife or pastry wheel score into 2-inch squares, but do not cut all the way through. Prick each square three or four times with a fork, and transfer to an ungreased baking sheet. Bake for 15 to 20 minutes, turning after 10 minutes, until edges brown lightly. Cool on a rack, and break into individual crackers. Store in an airtight container for up to a week. Makes about 48.

Recipe © OilsOfAloha

GARLIC MACADAMIA HUMMUS
1 can (15 1/2 oz.) garbanzo beans, drain and reserve liquid
1/3 cup tahini
1/4 cup Oils of Aloha® Garlic Isle Macadamia Oil
1/4 cup fresh lemon juice
1 1/2 tsp. ground cumin
Fresh vegetable crudités

In a food processor combine garbanzo beans, tahini, macadamia oil, lemon juice and cumin. Purée the ingredients, slowly adding the reserved liquid, until mixture is a smooth paste. Chill and serve as a dip for vegetables or crisp pita bread. Makes 2 cups.

CRISPY PITAS
4 large pitas
1 tsp. lemon pepper seasoning
1 tsp. ground cumin
2 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil

Cut each pita into six wedges. In a small bowl combine lemon pepper and cumin. Place pita wedges on a baking sheet and brush with the macadamia oil. Sprinkle with spice mixture. Broil pitas until lightly browned, about 3 minutes. Makes 24.

Recipes © OilsOfAloha

MADAME PELE’S SPICY SHRIMP
1 pound large shrimp (16-20 count)
1/2 cup Oils of Aloha® Pele’s Fire Macadamia Oil
2 Tbsp. Cajun or Creole seasoning
2 Tbsp. fresh lemon juice
1 Tbsp. soy sauce
1/2 Tbsp. honey
2 cloves garlic, minced
2 Tbsp. chopped cilantro
Lemon wedges for garnish
French bread, thinly sliced

Peel shells from shrimp, leaving tails attached, and remove the veins. Combine macadamia oil, Cajun seasoning, lemon juice, soy sauce, honey, garlic and cilantro; pour over shrimp. Refrigerate at least 1 hour. Preheat oven to 450°F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.

Recipe © OilsOfAloha

MIGHTY AHI WON TON
1 pkg. (12 oz.) won ton wrappers
Oils of Aloha® Hawaii’s Gold Macadamia Oil for shallow frying
1 lb. Hawaiian ahi fillet
1/2 cup goat cheese or cream cheese
1 Tbsp. minced ginger
1 Tbsp. minced garlic
2 Tbsp. mirin
2 Tbsp. oyster sauce
1/3 cup chopped green onion
1/4 cup minced cilantro
1/2 red bell pepper, minced

In a large skillet heat macadamia oil. In a food processor combine ahi, goat cheese, ginger, garlic, mirin and oyster sauce and pulse until just blended. Add green onions, cilantro and bell pepper; pulse gently. Don't over blend. Spoon fish mixture into the center of each wonton wrapper. Wet edges of wrapper with water and fold in half to make a triangle. Press firmly to seal edges. Fry in hot macadamia oil until golden brown, about 2 to 3 minutes. Makes 8 servings.

Note: This dish was prepared by Malina Seaborn of Great and Mighty Greens on "Hawaii's Kitchen" on KHON-TV in Hawaii.

MUFFULETTA SPREAD
2/3 cup pitted green olives
2/3 cup pitted black olives
Zest of 1 small orange
Zest of 1 small lemon
2 anchovy filets, mashed
3 cloves garlic, minced
1/4 cup pimentos, chopped
6 sprigs Italian parsley, chopped
1 tsp. oregano
1/4 tsp. ground black pepper
1/2 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil

Coarsely chop the olives and place in a bowl. Chop the zest and add to the olives. Stir in all of the remaining ingredients; blend well. Cover and chill for at least 12 hours. Makes about 2 cups.

Note: Contributed by Sylvia Teves

PESTO CHEESE TRIANGLES
Macadamia oil brushed between thin sheets of phyllo pastry makes them crisp and flaky.

10 sheets frozen phyllo dough, thawed
1/2 cup Oils of Aloha® Garlic Isle Macadamia Oil
3/4 cup Cilantro Pesto (recipe online)
1/2 cup grated Swiss cheese
6 Tbsp. freshly grated Parmesan cheese
Fresh cilantro sprigs for garnish

Preheat oven to 375°F. Remove 2 sheets of phyllo dough from package. (Keep remaining sheets of phyllo from drying out by covering with a slightly damp towel.) With the two sheets stacked, cut into long strips, 3 inches wide. Brush with macadamia oil. Place 1 teaspoon of pesto at bottom of each strip. Sprinkle with cheeses and fold the corner up to form a triangle; continue folding in a triangular shape until the entire strip is folded. Continue this method until all ingredients are used. Place triangles on a baking sheet; brush each lightly with macadamia nut oil and bake for 15 minutes or until golden brown. Serve immediately. Makes 20.

Note: These triangles can be prepared ahead of time and frozen until ready to bake. Recipe doubles easily.

ROASTED GARLIC WITH CRUSTY FRENCH BREAD
Slow roasting defuses the garlic, resulting in a mild, yet flavorful spread.

8 whole garlic bulbs
2/3 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
2 Tbsp. chopped fresh thyme or 2 teaspoons dried thyme
1 tsp. coarsely cracked black pepper
1/2 tsp. Hawaiian salt (coarse sea salt)
3/4 cup beef or chicken stock
Hot crusty French bread, thinly sliced

Preheat oven to 350°F. Remove outer papery skin from garlic bulbs, but do not separate or peel individual cloves. Cut a thin slice off the top of each bulb. Place garlic in a small baking dish. Drizzle with macadamia oil. Top with thyme, black pepper and Hawaiian salt. Add stock. Cover and bake until garlic is tender, basting occasionally with stock, about 1 hour. Uncover and bake until garlic is very tender, about 15 minutes more. Press the roasted garlic cloves from their skins onto bread slices and spread like butter. Serve cooking liquid for dunking bread, if desired. Makes 12 servings.

SEARED AHI WITH HOT MUSTARD SAUCE
1 1/2 lbs. Hawaiian ahi fillet, about 1 1/2-inches thick
3 Tbsp. paprika
1 Tbsp. cayenne pepper
1/2 Tbsp. dried basil
1/2 Tbsp. dried tarragon
1/2 Tbsp. dried oregano
1/2 Tbsp. dried thyme
1 tsp. ground white pepper
1 tsp. ground black pepper
1 tsp. powdered ginger
1 tsp. garlic powder
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. sugar
3 Tbsp. Oils of Aloha® Garlic IsleMacadamia Nut Oil
Hot Mustard Sauce (recipe follows)
Chinese parsley for garnish

Cut fish across the grain into six pieces about 2 x 1 1/2-inches. In a food processor combine all of the dry ingredients; blend well. Coat ahi with macadamia oil and then pat with the seasoning mixture. Heat a heavy cast iron skillet about 10 minutes or until very hot. Sear ahi in skillet for 15 seconds on each of the six sides. Ahi will be dark brown on the outside, but very rare inside. Place several tablespoons of the Hot Mustard Sauce on six individual plates. Cut ahi into slices 1/8-inch thick and fan onto mustard sauce. Garnish with Chinese parsley. Makes 6 servings.

HOT MUSTARD SAUCE
In a small bowl combine 1/4 cup dry mustard and 1/4 cup beer; mix well. Stir in 1 1/2 tablespoons Dijon mustard and 1/4 cup soy sauce and blend until smooth. Makes 3/4 cup.

PELE’S BUFFALO WINGS
1 lb. chicken wings
1/4 cup Oils of Aloha® Pele’s Fire Macadamia Oil
1 Tbsp. honey
Ranch or blue cheese dressings
Celery, cut into sticks

Preheat oven to 375°F. Brush chicken wings with the macadamia oil. Place on a rack on a baking sheet and bake for 30 minutes. Turn over and baste with more macadamia oil and honey. Bake 10 more minutes. Serve with dressing and celery. Makes 2 servings.