For Kitchen Creations, Chef Ronnie Nasuti from Tiki's Grill and Bar featured produce from Kahuku farms. It's a farm that dates back to the early 1900's on Oahu's North Shore. They're known for everything from papaya to bananas to eggplant.
Chef Ronnie created a vegetarian dish which he will feature for an upcoming fundraiser for Leeward Community College this weekend. His recipes are below.
Kahuku Farms Eggplant Roulade, Cheese Soufflé, Avocado Puree Recipes
Pecorino cheese, grated
Parmesan cheese, grated
Fresh Italian parsley
2 sprigs, no stems
Salt & pepper
Blend all ingredients in a blender.
Pour into 2 ounce flex molds, filling to the top.
Bake at 350° for about 20 minutes, until a tooth pick will come out clean.
Japanese eggplant, sliced thin on a mandolin
Salt & pepper
Cherry tomatoes, slice in half with the ends cut off 2
Basil pesto As needed
Cut eggplant slices in half and toss with egg & salt & pepper.
Sear on both sides at medium high heat with a little olive oil.
Roll each slice of tomato with 1 mozzarella cheese and a tomato slice.
Avocado, seeded and scooped
Fresh lime juice
Half a lime
Salt & white pepper
Blend in blender on high speed with butter, salt & white pepper until smooth like baby food.
Shredding Parmesan cheese
Sprinkle cheese on a parchment paper or silpat.
Bake at 350° until light golden brown.
Don’t over cook, it will get bitter!
*I served this dish with these optional garnishes…
Sweety drop Peruvian peppers
Vegetable demi glace, this is very cool, but pretty involved recipe. It’s worth the work for a vegetarian gourmet cook!, Just Google it!
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