Hawaii’s Kitchen: Made in Hawaii Festival with Chef Lee Anne Wong of Koko Head Café

Living808

Made in Hawaii Festival is this weekend, and Chef Lee Anne Wong from Koko Head Café will be there! She loves to use local ingredients and that is what her “Butter poached heart of palm, macadamia nut butter, sea asparagus salad,” is all about!

Check out Koko Head Café and her recipe below:

“Butter poached heart of palm, macadamia nut butter, sea asparagus salad”

1 lb.  heart of Palm

1/2 lb. butter, cold, cut into cubes

4-cups water

Sea salt

1-cup    macadamia nuts, roasted

1   kaffir lime leaf, finely minced (optional)

1 clove                 garlic

1 Tbsp. cane sugar

1/2 tsp. salt

1-cup sea asparagus, trimmed into 2″ pieces

1-cup local lettuce, torn into small pieces

Fresh mint leaves

1-2   Radishes, shaved paper-thin

¼-cup Toasted chopped mac nuts

1 Tbsp. Macadamia nut chili oil

1 Tbsp. Shoyu

1 Tbsp.  Local honey

1 Tbsp. Fresh lime juice

Trim the heart of palm into 1/2″ thick rounds. In a large saucepan, bring the 4 cups of water to a simmer. Whisk in the butter cubes, one at a time, whisking until the butter melts before adding more butter. Season the butter bath with sea salt to taste. Keep the butter bath at a low simmer and carefully lower the hearts of palm into the butter bath. Simmer for 8-10 minutes until the heart of palm is completely tender. Drain from the butter bath on paper towels. Set aside until needed or refrigerate in a covered container.

In your food processor, combine the macadamia nuts with the kaffir lime, clove of garlic, tablespoon of sugar, and 1/2 teaspoon of salt. Process the nuts, occasionally stopping to scrape down the sides, until the nuts liquefy. This process will take time (5 minutes+), the nuts will first look like a dry crumble, then a chunky paste. Continue to scrape down the sides and process until the nut butter finally breaks down to a smooth puree. Set aside

In a separate bowl, combine the sea asparagus w the lettuce, saved radishes, fresh mint leaves, and the toasted chopped mac nuts. In a separate small bowl whisk together the mac nut chili oil, shoyu, honey, and lime juice. Season to taste with salt and pepper. Toss the salad with 2 tablespoons of the vinaigrette, seasoning lightly with salt and pepper.

To serve, you can either sear the hearts of palm or grill them for more flavor or serve them simply poached. Spoon mac nut butter on the plate, top with the warm hearts of palm, arrange the salad on top. Drizzle remaining vinaigrette on and around the hearts of palm. Serve immediately.

Serves 4-6

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