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Breadfruit Cooking Contest 2011 Appetizer Recipes

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1st Place Appetizer

Breadfruit Summer Rolls

SOURCE: Chef Ann Sutherland of Home Tours, Hawai'i

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Breadfruit Summer Rolls.

2 cups cooked, unripe breadfruit cut julienne
1 cup cooked crabmeat or 12 medium shrimp
1/2 cup Japanese omelet in strips
1/2 cup shredded carrots
1/4 cup mint leaves
1/4 cup cilantro
1/4 cup green onion strips
12 rice paper rounds
1 1/2 cups sake lime vinaigrette
3/4 chopped, roasted macadamia nuts
 
Vinaigrette:
3/4 cup sake
2 chopped Hawaiian chili peppers
1/2 teaspoon chopped garlic
1/2 teaspoon chopped ginger root
1/4 cup local white honey
juice of two limes
1/2 cup vegetable oil
2 teaspoons sesame oil
 
Reduce sake by one half with peppers, garlic and ginger. Strain and cool. Blend with honey, lime juice, oils. Hold.
 
Soak one sheet at a time of rice paper. Brush lightly with sake dressing. Place 4-5 strips of breadfruit on the round followed by 1 1/2 tablespoons of crabmeat or two shrimp. Sprinkle on 1 tablespoons of carrot and 1 tablespoons of omelet. Garnish with small amounts of mint, cilantro and shredded green onion. Sprinkle small amount of macadamia nuts. Roll up like an egg roll or burrito and place on a sheet pan or waxed paper. Repeat until all 12 rolls are complete.
 
Serve by cutting in two to three pieces accompanied by balance of vinaigrette to which you have added the balance of the nuts.
 
Recommended to be accompanied by cucumber namasu or microgreens.
YIELD: 6 servings

2nd Place Appetizer

'Ulu Cornedbeef Patties w/Sweet Chili Aioli

SOURCE: Darde Gamayo of Honoka'a

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'Ulu Cornedbeef Patties w/Sweet Chili Aioli

2 pounds green mature breadfruit
1 can (12 ounces corned beef)
1/2 cup chopped green onions
1/4 cup mayonnaise
1 1/2 cup Surimi (fish paste)
Oil for frying
 
Wash, peel and core 'ulu. Cut into 1/4 inch cubes. Place in pot and cover with water; add salt to taste. Boil until tender (approximately 20 minutes)
Remove 'ulu from water into a mixing bowl. Add all other ingredients. Heat oil in skillet. Drop mixture by spoonful and fry until golden brown. Serve with Sweet Chili Aioli
Sweet Chili Aioli
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 Tablespoon oyster sauce
 
Combine well
 
YIELD: 6 servings

3rd Place Appetizer

'Ulu and Codfish Salad

SOURCE: Henrietta Piilani Chaves of Hilo

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'Ulu and Codfish Salad

4 pounds mature green 'ulu
2 pounds salted dried codfish
2 whole bulbs garlic - peeled, chopped or mashed
10 whole Hawaiian chile peppers
1/4 cup distilled white vinegar
3/4 cup Italian parsley
1 pound margarine
1/2 cup olive oil
 
Wash and core 'ulu. Cut into six wedges per 'ulu. Place in pot and cover with water. Add codfish and six Hawaiian chile peppers and equivalent of one whole bulb of garlic. Boil for 30 minutes then remove codfish to drain. continue cooking 'ulu for 20 more minutes. Remove 'ulu from water and let cool. Fry codfish in olive oil until golden brown. Let cool. When cool, debone and shred codfish. Reserve olive oil.
 
Clean and mince one whole bulb of garlic and the four remaining Hawaiian chile peppers. Add the garlic and chile peppers to reserved olive oil and cook for three minutes, then add one pound margarine and 1/4 cup of vinegar to oil mixture. Cook for five minutes then add codfish and Italian parsley. Cut cooled ulu into bite size pieces, mix with codfish mixture and serve.
 
NOTES: It is delicious for "Happy Hour" pupu. I have tried to use this recipe with sweet potato and taro, however, this recipe was more delicious with the 'ulu.
 
YIELD: 24 servings


Sonia R. Martinez, the Hawai'i Homegrown Food Network regular farmers market reporter, is a cookbook author and freelance food writer for several publications in Hawai'i, including The Hamakua Times of Honoka’a. She is a contributing writer for Edible Hawaiian Islands Magazine and has her own food & garden blog at soniatasteshawaii.com. Questions can be directed to Sonia R. Martinez at This email address is being protected from spambots. You need JavaScript enabled to view it..

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