Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Recipes and Videos

Hibachi Lemongrass Short Rib with Pickled Cabbage & Kim Chee Slaw

Ingredients: Yield – 3-4 servings

  • 3/8” cut short rib2#
  • Lemongrass Sauce & Marinade¾ – 1 c

 

Pickled Cabbage & Kim Chee Slaw (optional to complement your meat)

  • Cabbage (shredded)4 c
  • Kosher salt1 Tbl
  • Apple cider vinegar½ c + 2 Tbl
  • Sugar½ c
  • Kim chee (sliced)2 c
  • Lemongrass Sauce & Marinade¼ c

Procedure:

  • Place short rib and ¾ – 1 c Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 1-2 days
  • Combine cabbage and salt and let sit for 20 minutes
  • Rinse and drain cabbage and set aside
  • In a small sauce pot, combine apple cider vinegar and sugar and bring to a quick simmer
  • Remove from heat and pour over cabbage
  • Toss and combine, cover, and refrigerate overnight
  • Combine kim chee and drained pickled cabbage, mix well, and reserve
  • Remove marinated short ribs from Ziploc bag
  • Grill short ribs 2-3 minutes on each side
  • Remove short ribs from hibachi and brush with ¼ c Lemongrass Sauce & Marinade
  • Cut short ribs if desired and place on serving dish
  • Serve with Kim Chee Slaw

Grilled Kaʻū Orange Teriyaki Chicken

Ingredients: Yield – 4-5 portions

  • Boneless chicken leg meat2½ #
  • Kaʻū Orange Teriyaki Sauce¾ – 1 c
  • Kaʻū Orange Teriyaki Sauce⅓ c

Procedure:

  • Marinate chicken with ¾ – 1 c of Kaʻū Orange Teriyaki Sauce for 1 to 2 days
  • Grill chicken for 4 to 5 minutes on each side or until chicken is cooked
  • Remove chicken from grill and let rest 3 to 4 minutes
  • Brush with ⅓ c Kaʻū Orange Teriyaki Sauce and serve

Kaʻū Orange Teriyakitori

Ingredients: Yield – 8 skewers

  • Chicken skewers (1½ – 2 oz)8 skewers
  • Kaʻū Orange Teriyaki Sauce2 — 3 Tbl

Procedure:

  • Marinate chicken skewers overnight
  • Grill chicken for 2-3 minutes on each side or until cooked through
  • Glaze skewers with Kaʻū Orange Teriyaki Sauce and serve

Seared Lemongrass Opah

~ This recipe may be used with any fish ~

 

Ingredients:

  • Opah (5 oz fillet; ½” thick)2 pcs
  • Lemongrass Sauce & Marinade¼ c
  • Vegetable oil2 tsp

Sauce:

  • Lemongrass Sauce & Marinade2 Tbl
  • Butter1 Tbl

Procedure:

  • Marinate opah with ¼ c Lemongrass Sauce & Marinade overnight
  • Heat teflon pan over medium heat
  • Add oil to pan and sear opah for 1 minute on each side (adjust as needed for varying thickness)
  • Remove opah from the pan and set aside
  • Wipe pan clean
  • Add Lemongrass Sauce & Marinade and butter to the pan
  • Whisk over very low heat for 10-15 seconds or until butter is incorporated, then remove from heat
  • Spoon sauce over opah and serve
  • Fish options: nairagi, kajiki, ono, ahi, mahimahi, salmon, etc

Five Spice Lemongrass Chicken

Ingredients:

Option 1:

  • Whole chicken thighs (4 to 5 oz pieces)12 pcs
  • Five spice1 tsp
  • Lemongrass Sauce & Marinade1⅓ c

Option 2:

  • Boneless skinless breast (5 oz)4 pcs
  • Five spice½ tsp
  • Lemongrass Sauce & Marinade½ c

Procedure:

  • Place chicken, five spice, and Lemongrass Sauce & Marinade in a Ziploc bag
  • Close bag and move chicken around to marinate
  • Marinate chicken overnight
  • Place chicken on a baking pan lined with parchment or wax paper
  • Option 1 – Bake thighs at 350°F for 18-20 minutes or until chicken is cooked
  • Option 2 – Bake chicken breast at 350°F for 12 minutes or until chicken is cooked

Baked Lemongrass Chicken with Rosemary

Ingredients:

Option 1:

  • Whole chicken thighs (4 to 5 oz pieces)3 pcs
  • Lemongrass Sauce & Marinade⅓ c
  • Rosemary (chopped)½ tsp

Option 2:

  • Boneless skinless breast (5 oz)4 pcs
  • Lemongrass Sauce & Marinade½ c
  • Rosemary (chopped)½ – ¾ tsp

Procedure:

  • Place chicken, Lemongrass Sauce & Marinade and rosemary in a Ziploc bag
  • Close bag and move chicken around to marinate
  • Marinate chicken overnight
  • Place chicken on a baking pan lined with parchment or wax paper
  • Option 1 – Bake thighs at 350°F for 18-20 minutes or until chicken is cooked
  • Option 2 – Bake chicken breast at 350°F for 12 minutes or until chicken is cooked

Sweet & Sour Kaʻū Orange Pork

Ingredients:

  • Kaʻū Orange Sauce¾ c
  • Ketchup6 Tbl
  • Orange zest½ tsp
  • Kosher salt½ tsp
    • Combine and set aside
  • Ground ginger¾ tsp
  • Garlic powder¾ tsp
  • Salt1½ tsp
    • Combine and mix well (this is the seasoning)
  • Pork butt (1” cube)1½ #
    • Coat with seasoning
  • Cornstarch⅓ c
  • Vegetable oil1½ Tbl
  • Onion (1” cube)4 oz
  • Red bell pepper (1” cube)4 oz
  • Green bell pepper (1” cube)4 oz

Procedure:

  • Coat pork with corn starch
  • Deep fry at 350°F for 4-5 minutes
  • Heat medium size teflon pan and add vegetable oil
  • Heat oil until lightly smoking and add vegetables
  • Saute vegetables over medium heat for 2-3 minutes
  • Add pork and sauce to the pan and cook for 30 seconds
  • Stir to combine well; remove from heat and serve

Grilled Lemongrass Chicken with Pickled Red Cabbage & Asian Pear

Ingredients:

  • Chicken leg meat2½ #
  • Lemongrass Sauce & Marinade¾ c

 

  • Kosher saltto taste
  • Lemongrass Sauce & Marinadeas needed

 

  • Red cabbage (shredded)1 qt
  • Kosher salt1 Tbl
  • Apple cider vinegar½ c + 2 Tbl
  • Sugar½ c
  • Celery seed⅛ tsp
  • Mustard seed1½ tsp

 

  • Asian pear (julienne)as needed

Procedure:

Marinate chicken:

  • Place chicken into large zip top bag and add ¾ c Lemongrass Sauce & Marinade; close bag, toss to cover all of the chicken with sauce and marinate in refrigerator for 1-2 days

 

Marinate Cabbage (the night before cooking the chicken):

  • In large bowl, toss cabbage with 1 Tbl Kosher salt and let sit for 20 minutes; rinse and drain
  • In small sauce pot, combine apple cider vinegar, sugar, celery seed, and mustard seed and heat to a quick simmer, about 2-3 minutes
  • Remove from heat and combine with cabbage; toss to combine
  • Place cabbage in a bowl, cover, and refrigerate overnight

 

Prepare Chicken:

  • Fire up the grill or grill pan
  • Remove marinated chicken from refrigerator and lightly season with salt to taste
  • Grill chicken until cooked, about 3-4 minutes on each side or until internal temperature reaches 155°F
  • Remove from heat and let chicken rest for 5 minutes
  • Brush chicken with Lemongrass Sauce & Marinade and slice into ¾” strips
  • To serve, place chicken on platter and top with Pickled Cabbage and, if desired, garnish with fresh mango, Asian pear, or pineapple

Kaʻū Orange BBQ Pork Ribs

Ingredients:

  • Pork Ribs 7-8 #
  • Brine 1 gal
  • Water as needed
  • Dry rub as needed
  • Kaʻū Orange BBQ sauce as needed

Procedure:

  • Place ribs in brine and marinate overnight (24 hrs)
  • Remove ribs from brine and place in a pan
  • Add water to the pan, covering ribs half way
  • Cover pan with foil and bake for 1½ hrs or until tender
  • Remove ribs from pan and coat the top of the rib with dry rub
  • Place rib on a sheet pan and bake at 350°F until rib is heated through and rub is caramelized (approximately 8-10 minutes)
  • Coat rib with Kaʻū Orange BBQ Sauce & serve

Brine – yield: 1 gal

  • Water 1 gal
  • Kosher salt 4 oz
  • Corn syrup 12 oz
  • Onion powder 1 Tbl
  • Garlic powder 1 Tbl
  • Bay leaf 2 pcs
  • Cracked black pepper 1 Tbl

    • Combine all ingredients

 

Dry Rub – yield: 2 cups

  • Brown sugar 1 c
  • Kosher salt 1 Tbl
  • Black pepper 1 tsp
  • White pepper ½ tsp
  • Chili powder 1 tsp
  • Paprika ⅓ c
  • Coleman mustard 1 tsp
  • Cumin (ground) 1 tsp
  • Onion powder 1 tsp
  • Garlic powder 1 tsp

    • Combine all ingredients and mix well

 

KAʻŪ ORANGE BBQ SAUCE – yield: 2½ cups

  • Kaʻū Orange Sauce 1 c
  • Ketchup 1 c
  • Yellow mustard 1 Tbl
  • Chili powder 1 Tbl
  • Onion powder 2 tsp
  • Liquid smoke 2 tsp
  • Old Bay Seasoning 1 tsp
  • Kosher salt 1 tsp
  • Orange zest 4 tsp/2 oranges
  • Brown sugar ¼ c

    • Combine all ingredients and mix well

Stir-Fry Rice Noodle with Pork, Shiitake, Tofu, Orange & Mint

Ingredients:

    • Kaʻū Orange Sauce ¾ c
    • Fish sauce 6 Tbl
    • Orange zest ¾ tsp
    • Lime juice (fresh) 1½ Tbl (1 piece)
    • Rice noodle (soften in warm water until pliable) 8 oz
    • Water 2 qts
    • Vegetable oil 3 Tbl
    • Pork (ground & seasoned) 6 oz (¾ c)
    • Garlic (minced) 1 tsp
    • Shiitake (fine julienne) 2 pcs
    • Kai choi (julienne; blanch in 3 c water & 2 tsp salt) 1½ c raw; ½ c blanched
    • Tofu (small dice) ⅓ c
    • Bean sprouts ¾ c
    • Carrots (julienne) ½ c
    • Kaʻū Orange Sauce ½ c
    • Rice noodle (cooked) 14 oz
    • Mint (fine julienne) 2 – 3 Tbl

* Pork and vegetable amounts above are enough for half the amount of cooked noodles. If preparing the entire 8 oz of noodles, double the amounts for pork and vegetables, but we suggest cooking in two batches for ease of handling.

Procedure:

  • Combine first four (4) ingredients, mix well and set aside
  • Cook softened rice noodle in 2 qts of boiling water for 30 seconds
  • Strain noodle & rinse with cold water; split amount in half & set aside
  • Heat medium sized teflon pan until lightly smoking
  • Add ground pork and garlic & saute for 1 minute
  • Add shiitake and continue sauteing for 30 seconds
  • Add remaining ingredients, except mint, to the pan
  • Heat through & mix well
  • Add mint & mix well
  • Remove from heat and serve
  • Extra sauce mixture may be added to flavor noodles as desired or used for the other half of the noodles
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