Molokai Sweet Potato Salad Recipes

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AWARD WINNING BRAISED BONELESS SHORT RIBS PAIRED WITH GARLIC BUTTER SHRIMP



Award Winning Braised Boneless Short Ribs Paired with Garlic Butter Shrimp image

Provided by Food Network

Categories     main-dish

Time 8h

Yield 8 servings

Number Of Ingredients 23

1/2 gallon soy sauce, such as Aloha
16 cups brown sugar
Ground black pepper
4 ounces garlic cloves, minced
1 yellow onion, julienned
5 pounds boneless beef short ribs
2 pounds jumbo shrimp, butterflied
Garlic powder, for dusting
5 ounces garlic butter
Garlic salt
2 green onions, chopped
Cooked white rice
Molokai Sweet Potato Salad, recipe follows
Garlic aioli
Teriyaki sauce
Chopped green onions
8 Molokai purple sweet potatoes, skin-on
1 russet potato, skin-on
2 large eggs, optional
Kosher salt and ground black pepper
Garlic salt
6 strips crispy bacon, smashed to bits
2 cups mayonnaise

Steps:

  • For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes.
  • Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours.
  • For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions.
  • Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions.
  • Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature.
  • Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving.

MOLOKAI SWEET POTATO SALAD



Molokai Sweet Potato Salad image

Provided by Emeril Lagasse

Time 33m

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
2 cups peeled and 1/2-inch dice pineapple
3/4 cup chopped Maui onion
3/4 cup chopped red bell pepper
1 large egg
4 teaspoons fresh pineapple juice, or lime juice
1/2 cup vegetable oil
1 tablespoon soy sauce
2 1/2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped fresh cilantro

Steps:

  • In a medium pot, cover the potatoes with salted water and bring to a boil. Cook until just fork-tender, about 5 to 7 minutes. Drain and refresh under cold running water.
  • When cool, combine the potatoes, pineapple, onion, and bell pepper in a large bowl.
  • In the bowl of a blender, combine the egg and lime juice. With the machine running on high speed, add the vegetable oil in a slow, steady stream. When all the oil has been added and the mixture is thickened, add the soy sauce, sesame oil, ginger, salt, and cayenne, and process 30 seconds to combine. Pour the mayonnaise over the potato mixture and toss well to combine. Add the cilantro and toss again. Cover tightly and refrigerate for 1 hour to allow the flavors to marry.

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