Pipikaula is
hot and smoky

These dishes were prepared by Robin Uyeda of Ryan's Grill on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

All the recipes from the show may be found at www.suresave.com.

Hot Smoked Pipikaula with BBQ Vinaigrette

1 pound top sirloin or tri-tip steak
>> Dry rub:
1 tablespoon EACH cumin seeds, mustard seeds, fennel seeds and black peppercorns
2 tablespoons EACH kosher salt and brown sugar
>> Vinaigrette:
2 ounces butter
Pinch EACH cayenne, black pepper, white pepper, garlic powder and onion powder
1/4 cup barbecue sauce
2 tablespoons hot sauce
1/4 cup orange juice
2 tablespoons canola oil
2 teaspoons cider vinegar

To make dry rub: Toast seeds in a dry sauté pan until fragrant. Grind in a spice mill or crush in a mortar and pestle. Add salt and pepper; mix.

To make vinaigrette: Brown butter and spices slowly over low heat until fragrant. Add barbecue sauce, hot sauce, orange juice, canola oil and cider vinegar. Set aside.

To prepare beef: Rub with dry rub and place in refrigerator at least 24 hours. Prepare a low-temperature grill or smoker. Cook meat 1/2 hour. Let cool. Slice thin and dress with vinaigrette.

Seared Poke Salad

8 ounces fresh fish, in 1/2 inch cubes
1/2 pound mixture of red, yellow and green bell peppers, in 1/2-inch pieces
1 small Maui onion, in 1/2-inch pieces
8 ounces mixed greens
>> Marinade
1/4 cup macadamia nut oil
1/4 cup soy sauce
1 tablespoon chili oil
>> Wasabi Aioli
2 egg yolks
1/2 cup canola oil
2 tablespoons wasabi paste
1 tablespoon lemon juice
Salt and pepper, to taste

Combine marinade ingredients; pour over fish and marinate 1/2 hour.

To make aioli: Mix egg yolks in blender. Add oil in a slow stream until well-incorporated, then blend in remaining ingredients.

Sauté marinated fish, peppers and onions until fish is seared on all sides. Do not cook through. Place on bed of greens. Drizzle aioli over salad. May be garnished with shredded carrots and beets.

Nutritional information unavailable.

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