Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Recipes and Videos

Lemongrass Smoked Pork (cold smoke)

Ingredients:

  • Pork butt (slice ¾” thick)5 #
  • Lemongrass Sauce & Marinade3 c

    •  

  • Wood chipsas needed

 

Procedure:

  • Place pork butt in one gallon Zip-loc bag, add Lemongrass Sauce & Marinade, and seal bag
  • Move meat in bag to coat evenly with Sauce
  • Marinate for 3 days, moving meat in bag after two days
  • Cold smoke for 1 hour – 1 hour, 15 minutes
    • Remove meat from bag, drain, and place on pan (pan needs to fit in smoker)
    • Place in freezer 20-30 minutes
    • Place wood chips in metal container on bottom of smoker (if possible, place metal container of ice in smoker to keep smoker cool)
    • Place meat on a rack in smoker, making sure to leave sufficient space around the food for the smoke to circulate
    • Burn wood chips and close smoker; smoke 45 minutes – 1 hour (check wood chips intermittently and relight if necessary)
  • Remove meat from smoker and store in new Zip-loc bag or airtight container; refrigerate or freeze and use when desired

Kaʻū Orange Chocolate Cheesecake

Ingredients:

    Crust:

  • Graham cracker crumbs¾ c
  • Sugar2 Tbl
  • Melted unsalted butter2 Tbl

    •  

    Filling:

  • Cream cheese32 oz
  • Sugar½ c
  • Orange zest2 tsp
  • Egg yolk4
  • Cornstarch4 Tbl
  • Kaʻū Orange Sauce (strained)½ c
  • Semi-sweet chocolate7 oz
  • Kaʻū Orange Sauce (strained)2 Tbl

    •  

    Topping:

  • Semi-sweet chocolate3 oz
  • Kaʻū Orange Sauce (strained)2 Tbl
  • Heavy cream2 Tbl

 

Procedure:

  • Combine first 3 ingredients in mixing bowl and mix well
  • Line a Springform or cake pan with parchment or wax paper
  • Press graham cracker evenly in pan and refrigerate until needed
  • Combine cream cheese, sugar, and orange zest in a bowl and mix until smooth
  • Mix in one egg yolk at a time
  • Add cornstarch and ½ c Kaʻū Orange Sauce
  • Melt chocolate and 2 Tbl Kaʻū Orange Sauce over medium heat
  • Fold chocolate into cream cheese mixture
  • Pour onto prepared crust and bake at 275° F until center of cheesecake is firm to the touch
  • Melt chocolate, Kaʻū Orange Sauce, and heavy cream over medium heat until smooth
  • Pour evenly over cream cheese mixture
  • Let rest at room temperature 30 minutes and refrigerate 1-2 hours before serving

Kaʻū Orange Aioli

Ingredients:

  • Mayonnaise4 oz
  • Kaʻū Orange Sauce4 Tbl
  • Orange zest½ tsp
  • Chopped garlic¼ tsp
  • Rice vinegar½ tsp
  • Cilantro2 tsp

 

Procedure:

  • Combine and mix all ingredients well

Kaʻū Orange Garlic Shrimp

Ingredients:

  • Butter3 Tbl
  • Vegetable oil1 Tbl
  • Shrimp (21/25)10 pcs
  • Saltto taste
  • Garlic (mince)1½ Tbl
  • Red chili flakes⅛ tsp
  • Paprika⅛ tsp
  • Sherry wine1 Tbl
  • Orange juice1 Tbl
  • Kaʻū Orange Sauce3 Tbl
  • Parsley (chop)2 tsp

 

Procedure:

  • Season shrimp and set aside
  • Heat butter and vegetable oil in a saute pan over medium heat
  • Add shrimp and cook on each side for 1 minute
  • Remove shrimp from pan
  • Add garlic and chili flakes to pan and cook for 1 – 2 minutes
  • Add paprika and sherry wine and cook for 30 seconds
  • Add orange juice and Kaʻū Orange Sauce and reduce to proper consistency
  • Add shrimp and parsley and toss well to combine

Kaʻū Orange Black Bean Chicken

Ingredients:

  • Chicken leg meat (1½” cube)12 oz
  • Kosher salt½ tsp
  • Cornstarchas needed

    •  

  • Vegetable oil1½ Tbl
  • Garlic (mince)1 tsp
  • Ginger (mince)1 tsp
  • Salted black beans (chop)2 Tbl
  • Orange juice2 Tbl
  • Orange zest (optional)½ tsp
  • Shoyu¼ c
  • Kaʻū Orange Sauce½ c
  • Chili flakespinch

    •  

  • Kai choy (blanched and sliced)2 Tbl

 

Procedure:

  • Season chicken, coat with cornstarch, and set aside
  • Heat oil in medium sized teflon pan
  • Brown chicken over medium heat for 2-3 minutes on each side
  • Remove chicken from pan; add garlic, ginger, and black bean and cook for 1 minute
  • Add orange juice through chili flakes and combine well
  • Simmer until proper consistency
  • Add chicken and kai choy; toss well to combine

Kaʻū Orange Teriyaki Fish Katsu with Orange Teri Mayo

Ingredients:

  • Fish (5 oz, ½” thick)2 pcs
  • Kaʻū Orange Teriyaki Sauce¼ c
  • Flouras needed
  • Egg (scrambled)1
  • Panko1 c

    •  

  • Vegetable oilas needed

 

Orange Teri Mayo

  • Mayonnaise½ c
  • Kaʻū Orange Teriyaki Sauce3 Tbl
  • Tobiko (optional)½ tsp

 

Kaʻū Orange Teriyaki Sauce (Yield: 7 c)

  • Kaʻū Orange Sauce3 c
  • Aloha shoyu3 c
  • Brown sugar1½ c
  • Orange zest2 tsp
  • Kosher salt1½ tsp
  • Combine all ingredients and let sit for 30 minutes or longer before using

Procedure:

  • Place fish and Kaʻū Orange Teriyaki Sauce in a Ziploc bag and marinate for one day
  • Remove fish from marinade and pat dry
  • Coat fish lightly with flour
  • Coat fish with egg
  • Place fish in panko and coat both sides well; set aside
  • Place enough oil in pan to reach ¼” depth
  • Heat oil over medium heat
  • Place fish gently in heated oil and dry for 2-3 minutes on each side or until golden brown
  • Remove fish from pan and place on paper towel
  • Combine mayonnaise, Kaʻū Orange Teriyaki Sauce, and tobiko and mix well
  • Serve over fish

Seared Kaʻū Orange Teriyaki Salmon

Ingredients:

  • Salmon fillet (6 oz, ½” thick)2 pcs
  • Kaʻū Orange Teriyaki Sauce½ c
  • Vegetable oil1 Tbl

Procedure:

  • Place salmon and 6 Tbl of Kaʻū Orange Teriyaki Sauce in a ziploc bag, seal, and marinate for one day (save 2 Tbl for glaze)
  • Remove salmon from marinade and set aside
  • Heat oil in a teflon pan over medium heat
  • Sear salmon for 1 minute on each side
  • Remove salmon from the pan and glaze with remaining 2 Tbl of Kaʻū Orange Teriyaki Sauce

Lemongrass Kim Chee Stew

Ingredients: Yield – 1 gallon

Kim Chee Stew:

  • Pork butt (slice ¼” x 1½”)2½ #
  • Saltto taste
  • Vegetable oil¼ c
  • Chicken broth6 c (one 49-oz can)
  • Chicken base (optional)1½ tsp
  • Hondashi1 Tbl
  • Kochujang paste½ c
  • Kim chee (slice ½”)2½ #
  • Tofu, firm (medium dice)1 – 20 oz container

 

Lemongrass Kim Chee Stew:

  • Kim chee stew3 c
  • Lemongrass Sauce & Marinade¼ c

Procedure:

  • Season pork butt with salt and set aside
  • Heat oil in a pot until lightly smoking and add pork
  • Stir and lightly brown pork
  • Add chicken broth to kochujang, stir to combine
  • Simmer 10 to 12 minutes or until pork is tender
  • Add kimchee and tofu and bring to a quick boil; remove from heat
  • Pour 3 c of kim chee stew and ¼ c of Lemongrass Sauce & Marinade in a small pot; bring to a quick simmer
  • Remove from heat and serve

Ponzu Marinated Salmon Salad with Kaʻū Orange Vinaigrette

Ingredients: Yield – 1 serving

  • Ponzu marinated salmon4 oz
    • (marinating salmon is optional)
  • Mesclun greens2 oz
  • Cucumber, slicedas desired
  • Tear drop tomatoesas desired
  • Orange segmentsas desired
  • Kaʻū Orange Vinaigrette3 – 4 Tbl

Procedure:

  • Marinate salmon for 2 hours
  • Sear salmon for 1 minute on each sides/li>
  • Toss greens with Kaʻū Orange Vinaigrette
  • Plate all ingredients and serve

Optional:

  • Put ¼ c ponzu marinade in a sauce pan
  • Reduce until slightly thick/li>
  • Glaze salmon & serve

Ponzu Marinade

 

Ingredients: Yield – ½ c

  • Mirin1 Tbl
  • Rice vinegar3 Tbl
  • Aloha shoyu3 Tbl
  • Sugar1 Tbl
  • Lemon juice1 tsp
  • Lemon zest1 tsp
  • Kosher salt¼ tsp

 

PROCEDURE:

  • Combine all ingredients

Kaʻū Orange Vinaigrette

 

Ingredients: Yield – 1¼ cup

  • Kaʻū Orange Sauce½ c
  • Orange juice1 pc
  • Water2 Tbl
  • Orange zest1 tsp
  • Vegetable oil¼ c
  • Sesame oil¼ tsp
  • Mayonnaise1 – ½ Tbl
  • Rice vinegar1 Tbl
  • Saltpinch

 

Ingredients: Yield – 2½ cup

  • Kaʻū Orange Sauce1 c
  • Orange juice2 pcs
  • Water¼ c
  • Orange zest2 tsp
  • Vegetable oil½ c
  • Sesame oil½ tsp
  • Mayonnaise3 Tbl
  • Rice vinegar2 Tbl
  • Salt⅛ tsp

 

PROCEDURE:

  • Combine all ingredients</li

Lemongrass Pork Lettuce Wraps

Ingredients: Yield – 14 portions

  • Ground pork1#
  • Salt & pepperto taste
  • Water chestnuts, small dice1 8-oz can
  • Shiitake mushrooms½ c
    • (hydrated, chopped and squeezed)
  • Green onion, sliced thin¼ c
  • Lemongrass Sauce & Marinade½ c to suit your taste
  • Iceberg lettuce, cut in half and separated1 head
  • Cilantro (optional for garnish)

Procedure:

  • Lightly season pork with salt and pepper
  • Brown in frying pan and drain excess oil
  • Add water chestnuts, mushrooms, green onions, and Lemongrass Sauce & Marinade; cook and simmer over medium high heat for 4-5 minutes
  • Remove from heat; taste and add more Lemongrass Sauce & Marinade if desired
  • Spoon pork filling into lettuce, add cilantro if desired, wrap, and enjoy

uCook with flair option:

  • Add deep fried long rice (1” pieces) to filling mixture

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