MACADAMIA SMOKED SALMON
2 lbs. salmon fillets
2 Tbsp. Oils of Aloha® Haleiwa Heat Macadamia Oil
1 tsp. Hawaiian salt
1/2 tsp. dill
Oils of Aloha® Hawaiian Macadamia Smoke Chips

Cut salmon into three or four pieces. Baste with macadamia oil and sprinkle with Hawaiian salt and dill. Place a large handful of macadamia smoke chips into a foil packet and poke a few holes in the top. Place packet into your smoker or barbecue and start cooking the salmon when you see the first sign of smoke. Cook until salmon flakes easily when tested with a fork. Makes 6 entrée servings.

Note: If using a smoker set the temperature to 200°F. and allow around 1 to 1 1/2 hours.

PELE’S FIRE GRILLED AHI with TROPICAL SALSA 1 cup diced fresh pineapple 1/4 cup chopped red onion 1/4 cup chopped red bell pepper 2 Tbsp. chopped fresh basil 1 Tbsp. fresh lime juice 1/2 tsp. grated lime peel 3 Tbsp. Oils of Aloha® Pele’s Fire Macadamia Oil 2 (8 oz. each) ahi (tuna) or swordfish fillets Freshly ground black pepper

In a small bowl combine pineapple, red onion, bell pepper, basil, lime juice, lime peel and 2 tablespoons of the macadamia oil; blend well. Chill. In a shallow dish sprinkle fish fillets with black pepper and baste with the remaining 1 tablespoon macadamia oil. Grill or broil about 5 minutes on each side for medium-rare or until desired doneness. Makes 2 servings.

Recipe © OilsOfAloha

ASIAN SPICED LAMB
An excellent marinade for lamb, pork loins, flank steak or chicken. A nice accompaniment would be Couscous with Shiitake Mushrooms(recipe online).

1/4 cup Japanese soy sauce
1/4 cup hoisin sauce
Rind of 1 orange, cut into strips
Juice of 1 orange
1/4 cup fresh lime juice
6 slices fresh ginger, peeled
4 cloves garlic, sliced
2 shallots, minced
1/4 cup Oils of Aloha® Pele’s Fire Macadamia Oil
1 tsp. 5-Spice powder or ground cinnamon
1 boneless leg of lamb (about 3 1/2 pounds)

Combine all ingredients, except lamb; mix well. Coat the lamb with the marinade and refrigerate overnight. Preheat oven to 325°F. and place lamb in a foil lined roasting pan on a rack. Roast for about 1 hour, turning once, to desired degree of doneness. Let stand 15 minutes, then carve. Makes 6 servings.

Note: Contributed by Barbara Sunderland

BASIL ROASTED CHICKEN 3 1/2 lb. chicken 1/2 cup Oils of Aloha® Garlic Isle Macadamia Oil 2 tsp. dried basil 1/4 tsp. freshly ground black pepper 1 cup lightly packed fresh basil, chopped 1 to 2 tsp. Hawaiian salt (coarse sea salt) Fresh basil leaves for garnish

Preheat oven to 425ºF. Butterfly the chicken by cutting along both sides of the backbone and removing it. Turn the chicken breast side up and press hard to flatten. Rinse chicken and pat dry. Run your fingers gently between breast skin and meat and along the leg and thigh to loosen skin. Be careful not to rip the skin. In a small bowl combine macadamia oil, dried basil and black pepper. Pour half of the oil mixture under the loosened skin of the chicken. Tuck in the chopped fresh basil. Brush chicken with the remaining oil mixture. Sprinkle with Hawaiian salt. Place chicken, breast side up, in a large roasting pan. Roast for 15 minutes, then reduce heat to 375ºF. Continue roasting about 1 hour or until juices run clear when thickest part of the thigh is pierced. Carve chicken to serve. Garnish with fresh basil leaves. Makes 4 servings.

Recipe © OilsOfAloha

BROILED HAWAIIAN KAJIKI WITH ROSEMARY
1 pound Hawaiian kajiki fillet or other firm white fish
1/4 cup dry white wine
2 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil
1/2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary, crushed
1 clove garlic, minced

Cut fish into four serving portions. Pat dry with paper towels. In a shallow dish combine all the remaining ingredients. Add fish; cover and let stand at room temperature for 1 hour, turning occasionally. (Or marinate in the refrigerator for 4 to 6 hours.) Drain fish, reserving marinade. Barbecue or broil until fish flakes easily when tested with a fork. Allow 5 minutes for each 1/2 inch of thickness. Brush occasionally with reserved marinade. If fish is 1 inch or thicker, turn when half done. Makes 4 servings.

Recipe © OilsOfAloha

STEVE’S KOREAN TERI CHICKEN 2 cups soy sauce 1 cup sugar 1 large thumb ginger 3 1/2 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil 1/2 Tbsp. sesame oil 1 tsp. red chili pepper 1 Tbsp. toasted sesame seeds 8 chicken thighs Green onions thinly sliced for garnish

Combine all ingredients, except chicken and green onions; blend well. Add chicken and marinate for 1 to 2 hours. Barbecue until cooked through. Garnish with green onions. Makes 4 servings.

Recipe © OilsOfAloha / Steve Nohara

CRUSTY CHICKEN BREASTS
1 cup fresh white bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tsp. grated lemon peel
Salt and pepper to taste
2 eggs, lightly beaten
4 boneless chicken breast halves
1/3 cup Oils of Aloha® Garlic Isle Macadamia Oil

In a shallow bowl combine bread crumbs, Parmesan cheese and lemon peel; mix well. Season chicken with salt and pepper. Dip chicken one piece at a time into egg, then bread crumb mixture to coat evenly. Can be prepared to this step eight hours in advance and refrigerated. In a heavy large skillet heat the macadamia oil over medium-high heat. Add chicken and sauté until golden brown and springy to the touch, about 3 1/2 minutes per side. Transfer chicken to a platter. Makes 4 servings.

FIREHOUSE FISH 1 1/2 lb. Hawaiian ono, ahi, kajiki or mahimahi fillet 1/4 cup fresh lemon juice 1/2 cup mayonnaise 1 egg, lightly beaten 1/4 tsp. hot mustard 3 Tbsp. hot sweet chili sauce 1 pkg. (4 oz.) corn panko or breadcrumbs Oils of Aloha® Pele’s Fire Macadamia Oil for shallow frying

Cut fish into slices 1/4” thick. It is easier to slice if the fish is slightly frozen. Combine fish and lemon juice and toss lightly. In a bowl combine mayonnaise, egg, mustard and hot sweet chili sauce; blend well. Stir fish slices into the mayonnaise mixture and marinade for at least 30 minutes. Refrigerate until ready to cook. In a large skillet add macadamia oil about 1/4" deep and heat. (Heat oil, but not to the point of burning! If it's smokin', it's too hot!) Remove the fish from the marinade and coat both sides with panko. Place the fish into the heated oil. Fry until light to medium brown, about 1 to 2 minutes. Do not over cook! Drain on absorbent paper towels. Number of servings depends on who is being served.

Hope you like it!

Contributed by George Ku, Sunset Beach Fire Station

HAWAIIAN AHI WITH LINGUINE A quick and easy dinner. Serve with a tossed green salad and crusty French bread. 1/2 lb. linguini 1 lb. Hawaiian ahi fillet or other firm white fish 3 Tbsp. Oils of Aloha Hawaii’s Gold Macadamia Oil 1/2 onion, thinly sliced 1 clove garlic, minced 3 Tbsp. white wine 2 Tbsp. thinly sliced sundried tomatoes 2 Tbsp. capers 1/4 cup grated Parmesan cheese 1/2 tsp. salt 1 Tbsp. minced parsley

Cook linguini as directed on the package; drain and keep warm. Cut fish into 1-inch cubes. In a skillet heat 2 tablespoons of the macadamia oil on medium heat and sauté onion and garlic until golden brown; remove and set aside. Add the remaining one tablespoon macadamia oil to the skillet and sauté fish for 2 to 3 minutes or until fish flakes easily when tested with a fork. Add onion, garlic, wine, sundried tomatoes, capers, Parmesan cheese and salt; toss gently. Serve fish on linguini and sprinkle with minced parsley. Makes 4 servings.

Recipe © OilsOfAloha

HAWAIIAN MAHIMAHI SAUTE WITH CAPER SAUCE
Hawaii's favorite fish, sauteéd with macadamia oil and topped with a light sauce.

1 lb. Hawaiian mahimahi fillet
1/4 cup flour
1 tsp. lemon-pepper seasoning
1 clove garlic, minced
2 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil
Caper Sauce (see recipe below)

Cut fish into four serving portions. Combine flour and lemon-pepper seasoning; lightly coat fish with seasoned flour. In a large skillet heat oil and sauté garlic for 10 seconds. Add fish and sauté, turning once, until fish flakes easily when tested with a fork. Serve immediately with Caper Sauce. Makes 4 servings.

CAPER SAUCE
Combine 1/4 cup lowfat yogurt, 1/4 cup mayonnaise, 1 teaspoon white wine vinegar, 1 teaspoon lemon- pepper seasoning and 2 teaspoons capers(rinsed and drained); blend well. Cover and chill. Makes 1/2 cup

KAUAI PORK CHOPS
4 pork loin rib chops
1/4 cup Oils of Aloha® Kauai Herb Macadamia Oil
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh thyme, minced
2 cloves garlic, minced
Juice and zest from one lemon
Salt and pepper to taste

Place pork chops in a zip-lock bag and add macadamia oil, rosemary, thyme, garlic and lemon juice and zest; toss to coat. Marinate pork chops at least 1 hour. Remove pork from bag. Heat a skillet over medium-high heat. Add pork and cook 3 to 4 minutes on each side or until pork is no longer pink. Season to taste with salt and pepper. Makes 4 servings.

Recipe © OilsOfAloha

MARIETTA’S PORK ADOBO
This recipe is one of the favorites at our factory, even though there is no macadamia oil in the marinade. We really feel that frying in the garlic macadamia oil makes a notable difference in the flavor and definitely in the aroma.

2 lbs. lean pork
1/2 cup rice vinegar
1/4 cup soy sauce
1/4 cup fish sauce
1 tsp. paprika
6 peppercorns
2 bay leaf
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Oil
3 cloves garlic, thinly sliced
1 cup water
Steamed rice, if desired

Cut pork into 1-inch cubes. In a large bowl combine rice vinegar, soy sauce, fish sauce, paprika, peppercorns and bay leaf; blend well. Stir in pork. Marinate for about 30 minutes; then drain, reserving marinade. In a sauce pot heat macadamia oil and lightly brown the garlic and pork. Add the marinade and simmer gently for 20 minutes. Add the water and simmer, stirring occasionally, until pork is tender, about 1 hour. Serve hot over steamed rice, if desired. Makes 6 to 8 servings.

Note: Contributed by Marietta Sianco

ORIENTAL FRIED CHICKEN
A melding of flavors from the East with Hawaii's own macadamia oil gives this old favorite a new twist.

2 Tbsp. soy sauce
2 Tbsp. sake or dry sherry
2 Tbsp. rice vinegar
2 cloves garlic, minced
1 Tbsp. minced ginger
1 1/2 lbs. chicken drumettes or wings
1 cup all-purpose flour
1 tsp. wasabi powder
1/2 tsp. Hawaiian salt (coarse sea salt)
1/4 tsp. crushed red pepper
1 1/2 cups Oils of Aloha® Garlic Isle Macadamia Oil

In a medium bowl combine soy sauce, sake, rice vinegar, garlic and ginger; blend well. Add chicken and toss to coat. Marinate for at least 2 hours or overnight. Place flour, wasabi powder, salt and red pepper into a bag. Close the top and shake briefly to mix. Heat macadamia oil in a large heavy skillet on high heat. Remove chicken from marinade and shake about six pieces at a time in flour to evenly coat. Place chicken into preheated oil in a single layer and fry for 10 minutes. Turn and continue to fry 10 to 15 minutes, depending on size of chicken pieces. Drain on absorbent paper. Continue cooking remaining chicken. Makes 4 servings or 8 appetizer servings.

Recipe © OilsOfAloha

PESTO GRILLED STEAK & COLORFUL PEPPERS
1/2 cup fresh basil, lightly packed
4 cloves garlic, minced
3 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil
2 T-bone or Porterhouse steaks, about 1 lb. each
3 small bell peppers green, yellow and red, seeds removed and cut into quarters
Sprigs of fresh basil

In a food processor or blender combine basil, garlic and macadamia oil; process until smooth. Baste steaks and bell peppers with basil sauce. Grill steak over medium heat, turning once, for 10 to 12 minutes or to desired degree of doneness. Cook the peppers on the same barbecue, turning frequently, until peppers are tender. Carve steaks and season with salt and pepper. Serve with bell peppers and garnish with fresh basil sprigs. Makes 4 servings.

Recipe © OilsOfAloha

RACK OF LAMB WITH ROSEMARY OIL
2 (1-1/4 lbs. each) racks of lamb, trimmed
Rosemary Oil (see recipe below)
2 cloves garlic, minced
1 tsp. coarsely ground black pepper
2 Tbsp. Oils of Aloha® Hawaii’s Gold Macadamia Oil
1/2 cup beef broth
Fresh rosemary sprigs for garnish

Preheat oven to 500°F. Rub each rack generously with Rosemary Oil, garlic and black pepper. Heat part of the remaining Rosemary Oil in a heavy large skillet and brown lamb, meaty side down, for 2 minutes. Turn lamb and brown an additional 2 minutes. Transfer racks to a baking pan and roast in preheated oven for about 8 to 10 minutes or to desired degree of doneness. Remove from oven and let rest 5 minutes before carving. Pour off any excess oils from the skillet and add drippings from lamb, broth and rosemary. Return to medium-high heat and bring to a boil to reduce. Serve sauce over carved lamb. Makes 4 servings.

ROSEMARY OIL
In a food processor or blender combine 1/2 cup fresh rosemary leaves and 1/2 cup Oils of Aloha® Hawaii’s Gold or Garlic Isle Macadamia Oil. Process to a coarse puree. Let stand 1 hour, then strain. Makes 1/2 cup.