E aʻo i nā mea huna o nā chef mai nā hale ʻaina maikaʻi loa

Manaʻo mākou i kahi puke ʻaʻole like me nā mea ʻē aʻe - "The Best Recipes of the Best Restaurants" - a loaʻa iā ia nā mea huna, nā ʻano kumu mua mai nā chef o nā hale ʻaina Polani maikaʻi loa ʻaʻole i paʻi ʻia a hiki i kēia manawa! I kēia manawa ma ka pūnaewele e wehe mākou a hoʻolaha i kekahi o lākou i hiki iā ʻoe ke kuke iā ʻoe iho ma ka home.

Eia nā meaʻai maʻalahi a wikiwiki hoʻi no ke kauwela a me ka mālama ʻana i ka ʻōpala ʻole.

He manaʻo maikaʻi e hoʻohana i ka berena o nehinei. Inā hiki, hoʻohui i nā ʻano ʻano ʻōmato i ʻoniʻoni ka pā. ʻO kēia ka meaʻai maikaʻi loa no ka waina, no nā keiki, no ka hui ʻana i nā hoaaloha a i ʻole ke nānā ʻana i kahi kiʻiʻoniʻoni ahiahi.

SUMMER TOMATO SALAD me ka mint PESTO a me nā PICKLES ma ka mauʻu ka berena homemade.

meaʻai no 4 kanaka

nā mea waiwai

Toast:

• 1 popo berena liilii
• (ʻoi aku ka maikaʻi me ka palaoa sourdough)
• 4 aila ʻoka canola

ʻO ka hoʻomākaukauʻana

1. E wela i 4 punetune o ka aila i loko o ka pā palai.
2. E ʻokiʻoki i ka berena i ʻāpana a palai i loko o kahi pā palai wela a hiki i ka ʻāʻī ma nā ʻaoʻao ʻelua.
3. E kau i nā croutons ma kahi kāwele pepa a hoʻokuʻu i ka momona.

salakeke tōmato kauwela

• 2 kg nā ʻōmato like ʻole
• (Ke paipai mākou i nā puʻuwai buffalo, raspberry, ʻōmaʻomaʻo, naʻau tiger)
• 250 g cheese feta maikaʻi
• 1 pepa jalapeno
• he mau kulu tabasco
• 3 punetune waina ʻulaʻula winika
• 2 punetune aila ʻoliva
• lima o ka lau basil
• 10 puna o ke kō
• ka pepa a me ka paʻakai e ʻono

1. Eʻokiʻoki i hoʻokahi'ōmato i ka hapalua aʻokiʻoki i loko o ke pola, e kau me kaʻaila, ka paʻakai, ka pepa, tabasco a waihoʻia.
2. E hoʻokomo i nā ʻōmato i koe i loko o kahi kīʻaha a ninini i ka wai paila ma luna o lākou. Ma hope o hoʻokahi minuke, e hoʻokahe i ka wai paila a ninini i ka wai anuanu ma luna o nā tōmato. Peel a ʻokiʻoki i loko o nā ʻāpana nui, ka manawa me ka jalapenos ʻokiʻoki, ka paʻakai, ka pepa, ka ʻaila ʻoliva, ka vīnega, ke kō a waiho ʻia.
3. E ʻoki i kekahi o ka cheese feta, e ʻoki i ke koena a haehae i nā lau basil.

Pesto mint:

• 100 g nā ʻalemona blanched
• ʻO 1 ka'ōpala o ke kāleka
• 1 pūpū mint
• ka pipi

1. E hoʻopalapala i nā lau mint, hoʻoheheʻe ʻia me ka wai paila, hoʻokahe a ninini i ka wai anuanu. E hoʻomaloʻo iā lākou ma kahi kāwele pepa.
2. E kālua i nā ʻalemona - e hoʻokomo i loko o ka umu preheated i 8 ° C no 160 mau minuke.
3. E hoʻohui i ka mint me nā ʻalemona, ka hapalua o ka clove o ke kāleka, ka ʻaila ʻoliva a wili i loko o kahi mortar a i ʻole blender.

Pickle:

• 1 kukama uliuli
• 2 Celery Stalk
• 1 aniani ʻulaʻula
• ʻO ka 300 ml o ka wai
• 100 ml ka vīnega
• 200 g o ke kō

1. E hoʻolapalapa i ka marinade (wai, kō, vīneka). E hoʻokaʻawale e hoʻomaha.
2. E hoʻomākaukau i nā pickles - eʻoki i ka celery aʻokiʻoki i ka diagonally i loko o nā'āpana lahilahi, eʻoki i ka aniani aʻokiʻoki i loko o nā paʻi, e wehe i nāʻanoʻano mai ka kukumba aʻokiʻoki i loko o nā pahu.
3. E ninini i ka marinade ma luna o kēlā me kēia mea kanu i loko o kahi kīʻaha ʻokoʻa a hoʻomoʻa i ka pō.

Hoolohe:

Hoʻopili mākou i ka mint pesto ma luna o kahi pā, kau i ka toast ma luna o ia mea, kau i ka'ōmato grated ma ka toast a hoʻonani i ka saladi tōmato kauwela; ʻO ka hope, e kau i luna me nā pickles, ka cheese feta, a me ka basil hou.

paipai mākou:

E hoʻomaʻamaʻa ʻia ka hana e nā mea ʻoihana maikaʻi, no ka laʻana, kahi pahi kūikawā no nā tōmato (pono ka loaʻa ʻana o nā pahi maikaʻi a ʻoi). E hoʻomanaʻo hoʻi e ʻai mākou me ko mākou mau maka, ʻo ia hoʻi ka lawelawe ʻana i kā mākou kīʻaha nani - eia nā papa ʻai.

Hiki ke ʻike ʻia nā mea ʻai hou aʻe ma ka puke Best Restaurant Recipes i hoʻomākaukau ʻia e ka hui ʻo Restaurant Week a me nā chef hanohano. Kuke, hoʻokolohua, hoʻāʻo - paipai mākou!