Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Recipes and Videos

Spaghetti with Garlic, Capers, Tomatoes & Spinach

Ingredients:

  • Spaghetti (dry)8 oz
  • Wateras needed
  • Saltas needed
  • Garlic Sauce & Marinade6 -7 Tbl
  • Salt¼ tsp
  • Capers (chop)1½ Tbl
  • Tomato (medium dice)⅓ c
  • Spinach (chop)½ c
  • Spaghetti (cooked al dente)8 oz
  • Saltto taste
  • Black pepperto taste
  • Parmesan cheese (grated)1 – 2 Tbl
  • Lemon juice (optional)to taste

 

Procedure:

  • Cook spaghetti in salted boiling water to al dente; drain and reserve
  • Combine Garlic Sauce & Marinade and salt and cook over medium heat for 2 – 3 minutes
  • Add capers and tomatoes and continue cooking for 1 – 2 minutes
  • Add spinach and spaghetti and continue cooking for 1 – 2 minutes or until spinach is wilted and spaghetti is heated through
  • Season to taste and top with parmesan
  • Drizzle with lemon juice, if desired

Kaʻū Orange Salsa

Ingredients:

  • Tomato (small dice)1¼ c
  • Tomato sauce¼ c
  • Kaʻū Orange Sauce¼ c
  • Lime juice1 Tbl
  • Cilantro (chop)1 Tbl
  • Garlic (mince)½ tsp
  • Jalapeno (mince)to taste
  • Kosher salt¼ tsp
  • Rice vinegar (optional)2 tsp

 

Procedure:

  • Combine all ingredients and mix well
  • Refrigerate 2-3 hours before serving

Orange BBQ Kalua Pork Quesadilla with Kaʻū Orange Salsa

Ingredients:

  • Kaʻū Orange BBQ Sauce
    • BBQ sauce1 c
    • Kaʻū Orange Sauce½ c
    • Orange rind (optional)½ tsp
  •  
  • Kalua pork (shredded)¾ c (6 oz)
  • Kaʻū Orange BBQ Sauce¼ c or as desired
  • Mozzarella (shredded)6 Tbl
  • 6” Flour tortilla2 pcs
  • Kaʻū Orange Salsaas desired
  • Sour creamas desired
  • Guacamoleas desired

 

Procedure:

  • Combine BBQ sauce, Kaʻū Orange Sauce, and orange rind and mix well
  • Combine kalua pork and Orange BBQ Sauce and heat in a saute pan or microwave and reserve
  • Place 1 tortilla in a large Teflon pan over medium heat
  • Evenly sprinkle 3 Tbl of mozzarella cheese on tortilla
  • Spread BBQ kalua pork evenly over tortilla
  • Sprinkle remaining cheese evenly over BBQ kalua pork
  • Place the second tortilla on top, flip, and cook an additional 1-2 minutes
  • Remove from heat and cut into quarters
  • Top with Kaʻū Orange Salsa, sour cream, and guacamole

Stir-Fry Orange & Hoisin Chicken with Vegetable

Ingredients:

  • Stir-Fry Sauce:
    • Kaʻū Orange Sauce½ c
    • Hoisin Sauce½ c
    • Ketchup½ c
    • Chili flakesto taste
    • Rice vinegar2 tsp
  •  
  • Vegetable oil2 Tbl
  • Chicken leg meat (1” dice)8 oz
  • Cornstarch2 Tbl
  • Broccoli (blanch)¼ c or as desired
  • Carrots (slice and blanch)¼ c or as desired
  • Choi sum (cut and blanch)¼ c or as desired
  • Shiitake (quartered)⅛ c or as desired
  • Tofu (1” dice)¼ c or as desired
  • Stir-fry Sauce⅓ – ½ c Tbl or as desired

 

Procedure:

  • Combine Kaʻū Orange Sauce through rice vinegar, mix well, and set aside
  • Coat chicken with cornstarch and set aside
  • Heat oil in a medium-sized Teflon pan over medium heat
  • Place chicken in a pan and saute for 3 – 4 minutes or until chicken is cooked
  • Add vegetables and stir-fry sauce and toss well
  • Cook until vegetables are heated through and serve

Lemongrass Salmon Chips

Ingredients:

  • Salmon skin (cut into strips)as needed
  • Vegetable oilas needed
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Remove any excess meat and scales from the salmon skin
  • Rinse skin and dry well
  • Cut salmon into strips
  • Place skin on a sheet pan lined with parchment paper
  • Brush lightly with oil
  • Bake at 300°F for 20 to 25 minutes or until crispy
  • Brush each piece with Lemongrass Sauce & Marinade
  • Place in a dehydrator and set on high
  • Dehydrate overnight
  • Cool and place in an airtight container

Grilled Lemongrass Pork Chops

Ingredients:

  • Pork Chops1 to 1¼ #
  • Lemongrass Sauce & Marinade⅓ to ½ c
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Place pork chops and Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 2 days
  • Grill pork chops until the desired doneness and let it rest
  • Lightly brush pork chops with Lemongrass Sauce & Marinade and serve

Grilled Lemongrass Chicken Musubi with Lemongrass Aioli

Ingredients:

  • Lemongrass Sauce & Marinade⅓ c
  • Chicken (2-oz cut)4 pcs
  • Lemongrass Sauce & Marinade3 – 4 Tbl
  • Rice, cooked4 oz each musubi
  • Lemongrass Aioli1 Tbl each musubi
  • Nori (halved)4 pc (1 each musubi)

 

Procedure:

  • Place ⅓ c Lemongrass Sauce & Marinade and chicken in a Ziploc bag and marinate 1-2 days
  • Place chicken on a pan
  • Bake at 350°F for 7-8 minutes or until cooked
  • Remove from oven and cool slightly
  • Coat each piece with Lemongrass Sauce & Marinade
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi maker and press to shape
  • Evenly spread 1 Tbl Lemongrass Aioli over rice
  • Place chicken on rice and wrap with nori

Lemongrass Lamb Chops with Cauliflower Mashed Potatoes

LAMB CHOPS – INGREDIENTS:

  • Lamb chops6 pieces
  • Lemongrass Sauce & Marinade½ c
  • Lemongrass Sauce & Marinade¼ c

 

CAULIFLOWER MASHED POTATOES -INGREDIENTS:

  • Cauliflower (clean and chop)1 whole head (28 oz)
  • Cream3 c
  • Butter¼ c
  • Potatoes3# raw weight (2# cooked)
  • Saltto taste
  • White pepperto taste

LAMB CHOPS – PROCEDURE:

  • Coat lamb chops well with ½ c marinade
  • Marinate 1 to 2 days or as desired
  • Grill or pan-sear lamb chops until desired doneness (for medium-rare, approximately 2-3 minutes on each side)
  • Remove lamb from the heat and let rest for 2 to 3 minutes
  • Glaze lamb with ¼ c marinade before serving

CAULIFLOWER MASHED POTATOES – PROCEDURE:

  • Cook cauliflower in cream and butter until soft
  • Finely puree and reserve
  • Peel potatoes and cut into 2# chunks
  • Steam potatoes for 20 minutes (may also boil until potatoes are done, but steaming is best)
  • Mash the potatoes
  • Combine mashed potatoes and cauliflower puree
  • Whisk to combine well
  • Season to taste

Lemongrass Boiled Peanuts

Ingredients:

  • Raw peanuts in the shell (soak in water overnight)1 #
  • Soak in water as needed to cover peanuts
  • Water10 c
  • Lemongrass Sauce & Marinade1 c
  • Kaffir lime leaf (optional)4 – 6 pieces
  • Salt1½ tsp
  • uCook Lemongrass Sauce & Marinade1 c
  • Reserve liquid1 c

 

Procedure:

  • Drain peanuts and place in a large pot
  • Combine water, Lemongrass Sauce & Marinade, kaffir, and salt and add to peanuts
  • Bring to a boil, then turn down to a simmer and cover
  • Cook over medium heat for 2-3 hours or until peanuts are soft
  • Strain peanuts from liquid and reserve about 1 – 1½ c of the liquid
  • Cool reserve liquid and peanuts
  • Combine 1 c reserve liquid and 1 c of Lemongrass Sauce & Marinade and mix well
  • Pour sauce over cooked peanuts and toss well
  • Refrigerate overnight and toss occasionally to coat

NOTE: If peanut are still firm after 2 to 3 hours of cooking, add 1 to 2 cups of water and continue cooking until peanuts are soft.

Lemongrass Mochiko Chicken

Ingredients:

  • Chicken leg meat (1” cube)2½ #
  • Flour¼ c
  • Mochiko flour½ c
  • Cornstarch½ c
  • Sugar2 Tbl
  • Lemongrass Sauce & Marinade¾ c (8 oz)
  • Eggs3
  • Salt1 tsp
  • Vegetable oilas needed for frying chicken
  • Lemongrass Sauce & Marinade¼ c

 

Procedure:

  • Coat chicken with flour and set aside
  • Combine mochiko flour, cornstarch, sugar, Lemongrass Sauce & Marinade, eggs, and salt and mix with a whisk until smooth
  • Combine chicken and mochiko mixture and coat chicken well
  • Cover and refrigerate overnight
  • Heat oil to 350°F in a medium-sized pot
  • Stir chicken well before frying
  • Drop chicken pieces in oil one at a time
  • Fry in batches, if needed; do not crowd pot
  • Move chicken pieces around, pull chicken pieces apart if pieces are stuck together
  • Fry 3-4 minutes or until cooked
  • Place cooked chicken pieces on a rack or paper towel to drain excess oil
  • Toss chicken with a light coating of Lemongrass Sauce & Marinade and serve

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