Lava Flow Cocktail from Royal Kona Resort Lava Flow Cocktail (Courtesy of Royal Kona Resort)

1 1/2oz. Light Rum
2 oz. Pineapple Juice
1 oz. Cream of Coconut
1/4 cup Strawberry Puree
1/2 Banana
1/2 cup crushed ice

In blender, combine all ingredients with ice. Blend 20 - 30 seconds. Pour strawberry puree into a hurricane (or wide rim deep) glass and follow with the blended mixture to create illusion of lava flow. For the island spirit, add the cute little umbrella and garnish with pineapple slice.

Captain Cooked Recipes :: Blanched Tomato & Japanese Cucumber Salad Li Hing Mui Vinaigrette

1 whole egg
2 tablespoons Ume paste
2 tablespoons Li Hing Mui Powder
1/4 cup rice vinegar
1 cup salad oil
1 teaspoon fresh lemon juice

Place all the ingredients except the oil and lemon juice in a mixing bowl. With hand-held immersion blender on medium speed, slowly add the oil in a steady stream to create an emulsion. Continue until all oil is incorporated. Finish with lemon juice. Chill until ready to use.

Place ingredients in blender, combining, adding in salad oil until smooth.

Blanched Tomato & Japanese Cucumber Salad (One Serving)

2.0 ounces Japanese Cucumber 8.5 ounces Red Tomato, skinless
.5 ounces Basil Sprig
.25 ounces Chives
.25 ounces Kaua'i Salt
2.0 ounces Li Hing Mui Ume Vinaigrette

Score the bottom of tomato with an X. In a saucepan of boiling water, blanch tomato for 10 seconds. Transfer to an ice bath. When cool, peel tomato skin, keeping the flesh smooth. Cut each tomato into 3 horizontal slices. Keep the slices of each tomato stacked together.

Slice the cucumber into thin slices: Arrange on salad plate in circular design. Place the tomato in middle of circle. Pour the vinaigrette over the arrangement. Sprinkle salt (or Kosher salt) on top of tomato. Garnish tomato with basil sprig and chives.

Captain Cooked Recipes :: Asian Risotto Wok-Fried Sea Scallops with Asian Risotto and Coconut Crab Dressing
From Daniel Thiebaut and his restaurant in Waimea. See his "Asian Risotto"

    Asian Risotto
    Serves 4
Aroborio rice½ cup pine nuts
1 cup white wine1 red bell pepper, finely diced
1 T. ginger 8 oz. shiitake mushrooms
½ onion, chopped ¼ cup parmesan, grated
1 T. garlic 4 T. butter
¼ cup green onion ¼ cup cilantro, chopped
3 cups chicken stock1 tsp. chili goma oil

Sauté shiitake mushrooms in butter until tender. Add cilantro and set aside. Over high heat, sauté garlic, ginger and onion for a few seconds then add the rice. Cook over medium high heat for 3 minutes, stirring slowly. Reduce the heat to low. Add the white wine and chicken broth one third at a time. Stirring slowly and not adding the next batch of broth until the rice has absorbed nearly all of the previous batch. When the rice has absorbed almost all the broth and the grains are firm but no longer raw tasting (about 20 minutes,) stir in the mushrooms, red pepper, pine nuts, green onion, parmesan cheese and chili goma oil.

Return to Hawiian Recipes

Find these easy-to-make recipes in Captain Cooked

• Lomilomi Salmon Wraps

• Poi Pudding

• Li Hing Mui Vinaigrette

• Blanched Tomato & Japanese Cucumber Salad

• Lava Flow Cocktail

• Banana Papaya Sauce

• Grilled Swordfish with Pirate Zest Marinade

• Crusted Mahimahi with Crab Bisque

• Poisson Cru with Patacones

• Heart of Palm & Portuguese Sausage Pistel

• Kona Coffee Rubbed Steaks with Marsala Wine BBQ Sauce

• Asian Crab Crusted Mon'chong with Sweet Chili Beurre Blanc

• Kalua Pig Out

• Aloha Brunch Bread Pudding

• Liliko'I Bars

• Crystallized Ginger Chicken