Over the years, guests have coveted many of our unique tropical preparations and recipes that reflect our Hawaiian home. With this in mind we have made a commitment to select the best of the best and make them available to one and all. Our Chef's Specialty Recipe selection by Executive Chef Thomas Muromoto is for your dining enjoyment - have fun! We offer complete step-by-step instructions, cooking times, and presentation that will turn your efforts into a truly Hawaiian experience at home.

 
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Ceviche Tomatoes & Marinated Mozzarella Balls
Executive Chef Tom Muromoto, Ka’anapali Beach Hotel

Starters - Serves 4

Ceviche Tomatoes
1 tsp   Garlic, Chopped
1 tsp   Ginger, peeled, grated
3 Tbsp   Lemon Juice, fresh
3 Tbsp   Orange Juice, fresh
1 tsp   Yuzu Juice   
1 tsp   Soy Sauce
1 Tbsp   Sambal Olek
1 pinch   Pepper Black, ground
1 pinch   Salt, Kosher
3 Tbsp   Olive Oil
1 cup   Tomato, Grape (Vine Ripen)
1 cup   Maui Onions, Julienne
2 Tbsp   Cilantro, Chopped
1 Tbsp   Tube Chives
 

Steps
1. Combine all ingredients except tomatoes, onions, cilantro and chives. Mix well together.
2. Add remaining ingredients and toss together.


Marinated Mozzarella Balls
16 balls   

Fresh Mozzarella Balls, Boccochini
½ cup   Olive Oil, Extra Virgin
1 pinch   Chili Pepper Flakes
2 Tbsp   Garlic, Minced
2 Tbsp   Parsley, Chopped
1 Tbsp   Red Peppers, roasted and diced
3 Tbsp   Capers
¼ cup   Olives, sliced
¼ cup   Basil leave, fresh chopped
1Tbsp   Black Pepper, cracked
½ tsp   Salt, kosher
2 tsp   Lemon juice, fresh
 

Steps
Combine all ingredients and mix gently with a spoon till all ingredients are mixed well.


To plate
½ cup   Spring mix greens
¼ cup   Ceviche Tomatoes
4 balls   Marinated Mozzarella Ball
1 tsp    Balsamic Syrup
 

Steps
1.  Place ½ cup of greens at center of plate.
2.  Place ¼ cup of ceviche tomatoes.
3.  Top with marinated Mozzarella (4) balls.
4.  Drizzle light sprinkles of balsamic syrup over top of salad and serve.

Okie Dokie Poke
Executive Chef Tom Muromoto, Ka’anapali Beach Hotel

Starters - Serves 4

Poke Mixture
1 lb   Ahi, Cubes, Fresh Raw
½ cup   Onions, Maui Julienne
1 pc   Hawaiian Chili Pepper, chopped fine
½ cup   Onions, Green chopped
2 tsp   Ginger, peeled grated
1 tsp   Lipoa, chopped (Hawaiian seaweed)
½ cup   Ogo, chopped (Hawaiian seaweed)
½ tsp   Salt, Hawaiian
1 tsp   Sesame Oil
2 Tbsp   Soy Sauce
1 tsp   Inamoana (Roasted Kukui nut)
 

Steps
In bowl combine all ingredients and mix well. Serve fresh.

 

Koala Lamb Chops
Executive Chef Tom Muromoto, Ka’anapali Beach Hotel
Taste of Lahaina Best of Show Award winner

Main Dish - Serves 4

Marinade for Lamb
2 cups   Sweet Soy, ABC
1 cup   Soy Sauce, Low sodium
1 Tbsp   Fish Sauce
½ cup   Water
1 Tbsp   Garlic, chopped
1 Tbsp   Ginger, peeled chopped
1 Tbsp   Onions, Green, chopped
¼ cup   Basil, chopped
¼ cup   Cilantro, chopped
1 tsp   Kaffir lime leaves, chopped
1 Tbsp   Sambal Olek
¼ cup   Sweet Chili Sauce
½ tsp   Black Pepper, cracked
1 cup   Salad Oil
2 each   Lamb Rack, cut into chops
 

Steps
1. Combine all ingredients in blender except oil and blend together well.
2. Slowly add oil while blending. Marinade should become slightly thicken.
3. Place chops in marinate and let sit for 2-4 hours.
4. Cook on the grill to desired doneness.