June 13th Box - Heat & Cook Instructions

Pulehu Tri-Tip with Rosemary Garlic and a Hawaiian Peppercorn Compound Butter 

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 3 minutes.
Expiration: 6/18/2020
Freezer Expiration: 8/8/2020


Whole Roast Huli-Brasa Chicken Served with a Ginger Soy Jus

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 3.5 minutes.
Expiration: 6/18/2020
Freezer Expiration: 8/8/2020


Kabocha & Potato Mash with Confit Garlic

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 3 minutes.
Expiration: 6/18/2020
Freezer Expiration: 8/8/2020


Red Bean Vegan Chili

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 3 minutes.
Expiration: 6/18/2020
Freezer Expiration: 8/8/2020


Coconut Jasmine Rice

Heat in the bag in a simmering pot on low heat for 15 minutes or puncture a small hole in the bag and microwave on high for 2 minutes.
Expiration: 6/18/2020
Freezer Expiration: 8/8/2020


Hawaiian Sweet Bread

Enjoy at room temperature or reheat in oven at 350 for 5min.
Expiration: 6/18/2020
Freezer Expiration: 8/8/2020


Local Apple Banana Cream Pie with Vanilla Bean Pudding and Macadamia Crust

Keep in refrigerator. DO NOT FREEZE.
Expiration: 6/18/2020
Freezer Expiration: Does not freeze well


Uncooked Brown Rice

1 cup rice to 1 1/2 cup of water.


Kimchi Dressing for Vegetables

Expiration: 6/18/2020
Freezer Expiration: 8/8/2020


Fresh Produce & Fruits

Vegetables: Bok Choy, Cucumber, Lettuce, Mushroom & Zucchini. Fruits: Papaya & Bananas.
Expiration: 6/18/2020


Market Fresh Catch: Marlin(Sashimi Grade)
Expiration
: 6/16/2020
Freezer Expiration: 8/8/2020

Baked Fish Recipe:

1. Slice the fish into 1/2” thick fillets.
2. Season fish with salt and pepper.
3. Mince two cloves of garlic and melt a half stick of butter in microwave for 20 seconds (till it softens or just melts)
4. Combine the butter and garlic and squeeze in half a lemon juice, stir.
5. Place your fish in an oven safe dish that has a little olive oil to keep the fish from sticking to the bottom of the dish.
6. Cover each fillet with the butter garlic mixture.
7. Slice the other half lemon into thin rounds and lay over the top of the fish.
8. Bake in a preheated oven set to 350.
9. Bake for 10 to 15 minutes or until the fish is just about cooked through.

Grilled:

1. Slice the fish into 4 thick cuts approximately 1” thick.
2. Marinate the half the fish with the kimchee sauce provided in the box for 15 minutes in the fridge.
3. On a high heat grill, brush natural oil on the grill or spray with non stick cooking spray.
4. Place the fish gently on the grill and let it sit until it separates from the cooking surface cleanly about 3-5 minutes.
5. Flip the fish to the other side and repeat the cooking process.
6. Remove fish from the grill and enjoy with any of the cooked starches provided in the box.

Fried:

1.Slice the fish into 1/2” thick fillets.
2. Coat the fish fillets in all purpose flower that is seasoned with some salt and pepper.
3. Beat two raw eggs from your Kau Kau box and place in a shallow plate or tray.
4. Place the fish in the egg wash and then flip to coat on both sides
5. Place the fish into a dish with seasoned flour (garlic powder salt and pepper), seasoned panko (salt or furikake), or seasoned breadcrumbs, and coat both sides.
6. Place a skillet on medium high heat with enough, flavor neutral high heat oil (peanut oil, grape seed oil, vegetable oil etc.) to fry the fish (1/4” full).
7. Gently lower the breaded fillets into the fry oil and cook for approximately 4 minutes per side or until it is golden brown and cooked through.
8. Place on paper towel lined plate.
9. Serve with fresh lemon, shoyu & vinegar dipping sauce, or a simple sriracha mayo dressing.
10.Pair with fresh vegetables or starch.