Loaded Potato with Bacon, Avocado & Sour Cream

Serves 2 – Total time: 20 minutes
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4 oz. daikon, sliced
4 oz. carrot, sliced
1 cucumber, sliced
3 green onions, sliced
1 round onion, small, sliced
½ cup kimchee base
1 tbsp. red wine vinegar
1 tbsp. soy sauce
1 cup lump crab meat or imitation crab
1 head butter lettuce

Wash, peel and thinly slice the daikon, carrot and cucumber into strips. Peel and slice the round onion and cut the green onion on the bias.

In a medium bowl, add the kimchee base, vinegar and soy sauce; stir to combine the dressing. Add the crab, daikon, carrot, cucumber, onion and green onion to the dressing and toss gently, being careful not to break the crab.

Serve in lettuce cups or alongside barbecued chicken or steak for a light summer meal.Enjoy with a cold beer.

This recipe also is available at www.ktasuperstores.com/recipes/crab-vegetable-kimchee-salad
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Serves 8 – Total time: 6 hours 45 minutes
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non-stick baking spray
¼ cup butter
2 cups graham cracker crumbs
1 cup sugar, divided
16 oz. cream cheese, softened
1 lemon, zest
½ cup sour cream
4 eggs, room temperature
whipped cream
fresh berries

Preheat oven to 350°F. Wrap a 9” springform pan in a foil, covering the bottom and sides of the pan completely. Coat the inside of the pan with non-stick spray.

Melt the butter in a microwave-safe bowl and set aside to cool slightly. In a small mixing bowl, combine the graham cracker crumbs and ¼ cup sugar. Add the melted butter and stir to combine. Firmly pack the graham cracker mixture into the bottom of the prepared pan.

Place the cream cheese into a large mixing bowl and beat until smooth with a stand or handheld mixer. Add the remaining ¾ cup sugar, lemon zest and sour cream and beat until smooth. Then add the eggs, one at a time, beating until smooth after each addition. Pour the batter over the crust. Set the cheesecake into a large roasting pan; add hot water to the roasting pan until it’s halfway up the side of the cheesecake pan. Carefully place the roasting pan into your preheated oven, taking care not to let any water splash into the cheesecake.

Bake for 45 to 60 minutes or until a toothpick comes out clean when poked in the center of the cake. Cool for 1 hour then refrigerate for 4 hours or overnight. Serve with whipped cream, fresh berries and a glass of Chardonnay.

This recipe also is available at www.ktasuperstores.com/recipes/hawaiian-style-cheesecake
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Kona Brewing Co. Castaway IPA
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2 tbsp. canola oil, divided
1 lb. Linguica sausage, cut on diagonal
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 large onion, julienned
salt
black pepper
1 cup balsamic vinegar
2 tbsp. fresh oregano, chopped
2 tbsp. feta cheese
Cover the bottom of a large frying pan with 1 tbsp. oil and heat to medium. Add the sausage and brown for 3 minutes on each side. Remove the sausage from the pan
and set aside.

Add 1 tbsp. oil to the pan along with the red and yellow bell peppers and onions. Season to taste with salt and pepper and cook until light brown, about 5 minutes. Remove from the heat and arrange the sausage and vegetables on a serving platter.

In a small sauce pan, add the balsamic vinegar. Cook over medium low heat for 15 to 20 minutes until the vinegar has reduced by half, making about ½ cup of a dark, syrupy balsamic glaze.

Drizzle the balsamic glaze over the sausage and peppers and top with a sprinkle of chopped oregano and feta cheese. Serve with an ice cold beer and enjoy with family and friends.

This recipe also is available at http://www.ktasuperstores.com/recipes/sausage-peppers-balsamic-reduction
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Kendall-Jackson Chardonnay
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1 lb. fusilli pasta
¼ cup canola oil
1 onion, julienned
2 carrots, washed, peeled, julienned
1 zucchini, washed, large diced
2 cups broccoli crowns, washed, chopped
1 cup mushrooms, cleaned, chopped
4 garlic cloves, sliced
salt
pepper
3 cups tomato sauce
1 cup heavy cream
2 tbsp. butter
½ cup Parmesan cheese, shaved

Cook pasta according to package directions and set aside.
Add the oil to a large pot on medium heat. Add the onion, carrots, zucchini, broccoli, mushrooms, garlic, salt and pepper to taste; sauté for 7 minutes.

Add the tomato sauce and heavy cream to the cooked vegetables. Bring the sauce to a simmer, about 2 minutes, then add the cooked pasta.

To finish, immediately toss the sauced pasta with butter and shaved Parmesan cheese. Enjoy this veggie-lovers’ pasta dish with a crisp green salad and a glass of Chardonnay.

This recipe also is available at http://www.ktasuperstores.com/recipes/fusilli-pasta-primavera
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Hess Select Chardonnay
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olive oil
4 chicken thighs, boneless, skinless
salt
pepper
1 celery stalk, finely chopped
¼ cup red or green seedless grapes, halved
¼ cup raisins
1 tbsp. curry powder
3 tbsp. mayonnaise
2 papayas
¼ cup peanuts, chopped

Preheat oven to 425°F. Preheat a grill pan on medium high, coated with a little oil.

Season the chicken thighs with salt and pepper and place onto the heated grill pan. Cook 5 minutes per side until the internal temperature is 165°F. Remove the chicken from the pan and set aside to cool.

Cut the cooled chicken into cubes and add it to a mixing bowl along with the celery, grapes, raisins, curry powder and mayonnaise. Stir to combine and evenly distribute the flavors. Adjust the seasoning to taste with salt and pepper.

Cut the papayas in half and discard the seeds. Stuff the centers with a mound of the curried chicken salad and a sprinkle of peanuts.

A perfect light lunch or starter salad that pairs nicely with a glass of Chardonnay.

This recipe also is available at http://www.ktasuperstores.com/recipes/chicken-curry-salad-stuffed-papaya
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Serves 6 – Total Time: 1½ hours
Suggested Beverage Pairing: Kona Brewing Co. Longboard Lager
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2 lbs. octopus, cleaned
olive oil spray
2 large tomatoes, diced
1 onion, sliced
1 cup green onion, chopped
4 Hawaiian chili peppers
1 tbsp. fish sauce
2 limes, juiced
½ cup ogo, chopped
1 tbsp. canola oil
1 tbsp. soy sauce
salt
pepper

Add whole octopus to a stock pot and cover with water. Simmer for 1 hour or until tender.

Spray barbeque grill with oil and heat. Remove the octopus from the water and place directly onto a hot grill. Cook for 10 minutes to heat through. Remove the octopus from the grill and chop into medium size pieces.

In a large bowl, combine the chopped octopus, tomatoes, onion, green onion, chili pepper, fish sauce, lime juice, ogo, canola oil, soy sauce, salt and pepper.

Pairs great with Squid Luau!

This recipe also is available at www.ktasuperstores.com/recipes/grilled-octopus-lomi-lomi

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Kendall-Jackson Chardonnay
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2 tbsp. canola oil
4 - 4 to 5 oz. each snapper or mahi filets
salt
pepper
4 cloves garlic, sliced
2 tbsp. truffle oil, divided
½ lb. King Ali‘i mushrooms, cleaned, chopped
½ lb. Shimeji mushrooms, cleaned, chopped
1 lemon, juiced
mixed salad greens

Add the canola oil to a frying pan over medium-high heat. Season both sides of the fish filets with salt and pepper to taste, then add them to the frying pan. Fry the fish for 3 to 4 minutes per side or till golden brown. Remove the fish from the pan and set aside.

In the same frying pan used for the fish, add 1 tbsp. of truffle oil and garlic and saute for about 20 seconds. Add both of the mushrooms, salt and pepper to taste and shake the pan. Then add lemon juice and 1 tbsp. of truffle oil and stir.

To serve, place a bed of salad greens on a plate and top with a fish filet. Spoon the mushroom sauce over the fish and enjoy. Enjoy this deliciously light and easy to prepare recipe with any wine or beer.

This recipe also is available at http://www.ktasuperstores.com/recipes/pan-roasted-fish-hamakua-mushroom
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: La Marca Prosecco
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½ cup balsamic vinegar
½ cup sugar
2 tbsp. kosher salt
1 lb. red beets, washed
1 lb. strawberries, washed, hulled
2 tbsp. goat cheese
2 cups arugula
salt
pepper

Preheat oven to 375°.

To make the salad dressing, boil the vinegar, sugar, and kosher salt in a small sauce pan. Let cook until it reduces by 25%. Remove from heat and set aside to cool.

Wrap the beets in foil and roast in the oven for 1 hour or until tender. Set aside to cool. Peel the beets and cut them into quarters when they are cool enough to handle.

Cut the strawberries in half and place them into a large bowl. Then pour the cooled vinegar dressing over the top. Let the berries macerate for about 1 hour, then remove them from the vinegar dressing.

To serve, arrange the beets, strawberries and goat cheese on a platter and garnish with arugula. Drizzle the remaining vinegar dressing over top and season to taste with salt and pepper. Pair with champagne or your favorite white wine.

This recipe also is available at http://www.ktasuperstores.com/recipes/strawberry-beet-salad
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: La Crema Pinot Noir Monterey
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5 lbs. pork belly
4 tbsp. hoisin
½ cup sugar
¼ cup soy sauce
2 tbsp. Chinese 5 spice
6 pc. Hawaiian chili pepper (optional)
2 tbsp. honey
1 tsp. sesame oil

In a small bowl, combine the hoisin, sugar, soy sauce, Chinese 5 spice, honey and optional chili peppers.

Place the pork belly into a deep roasting pan (sides of the pan should be at least as high as the piece of pork) and pour the marinade over the top; cover well with plastic wrap. Let the pork soak in the marinade overnight, or up to 4 days under refrigeration.
Heat the oven to 350˚F. Remove the pork from the fridge. Cover the marinated pork belly with water until submerged, and cover with foil, then put the roasting pan into the hot oven and bake for 3 hours.

Remove the pork belly from the oven and let it cool for 1 hour. To press the pork belly, place it on a new baking sheet or into a shallow pan with a sheet of parchment paper over the pork and put something heavy on top of the parchment (like a cast iron skillet or six-pack of beer). Place it into the refrigerator and let it “press” overnight.

To serve, cut the pork belly into slices and warm in the oven at 350˚F for 5 mins or frying pan on medium heat with a teaspoon of oil in the pan. Enjoy with hot rice or your favorite noodle dish and pair with a white or red wine.

This recipe also is available at http://www.ktasuperstores.com/recipes/braised-pork-belly
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Edna Valley Sauvignon Blanc
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½ lb. shiitake mushrooms
½ lb. king alii mushrooms
2 tbsp. canola or olive oil
¼ lb. whole butter
¼ cup garlic, sliced
salt
pepper
1 lemon, juiced
2 lbs. mixed baby greens

Rub mushrooms lightly with a paper towel to clean; then slice and set aside.

Heat oil in large saute pan for about 5 minutes, until just before oil starts to smoke; then add the butter. After the butter has melted, add all of the mushrooms, garlic, salt and pepper to taste; add another tablespoon of butter or oil, if desired. Saute on high heat for about 5 minutes. Add in lemon juice and mix; be careful not to overcook the mushrooms.

Place greens in a shallow bowl. Spoon mushrooms over top and serve as a starter or light meal.

This recipe also is available at www.ktasuperstores.com/recipes/warm-mushroom-salad

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Murphy-Goode Cabernet Sauvignon
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3 lbs. bone-in ribeye steak
1/2 cup olive oil
2 tbsp. peppercorns, whole, crushed or freshly ground pepper
2 tbsp. Hawaiian salt
2 tbsp. Italian parsley, chopped
2 tbsp. thyme, chopped
2 tbsp. rosemary, chopped
2 tbsp shallots, minced
1 lemons, juice and zest
3 tbsp. tarragon chopped
1 cup red wine vinegar
6 egg yolks
salt
pepper
1 lb. butter, clarified
tabasco sauce
worcestershire sauce

In a pan, add the shallots, red wine vinegar, tarragon, lemon zest and juice. Season with tabasco and worcestershire sauces, salt and pepper to taste. Heat gently over medium heat and reduce sauce by more than half (pot should be almost dry); strain and set aside until completely cooled.

To clarify the butter for the béarnaise sauce, place it into a small, heavy-based saucepan over low heat. When the butter starts to foam, remove the pan from the heat and leave it to stand for a few minutes, allowing the white solids to sink to the bottom of the pan.

Slowly whisk in the clarified butter. Eggs and butter will slowly turn into a custard consistency.

Lightly beat the egg yolks into a mixing bowl, then stir them into the cooled vinegar mixture. Pour the egg/vinegar mixture back into the mixing bowl and whisk until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Pour into a bowl or gravy boat.

Before cooking the steak, it’s important to let it rest at room temperature for at least 20 minutes. Brush steak with oil and rub with crushed peppercorns, Hawaiian salt, parsley, rosemary and thyme.

With grill or pan on medium heat, cook the steak for about 3 minutes on each side; after cooking, rest the steak for 10 to 15 minutes before cutting, to seal in the moisture and ensure it is tender and juicy. Keep warm until ready to eat.

Cut the steak and enjoy with béarnaise sauce.

This recipe also is available at www.ktasuperstores.com/recipes/peppercorn-crusted-ribeye

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Beck's Pilsner Beer
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4 – ¾ to 1 lb. akule or opelu, whole
salt
pepper
non-stick cooking spray
1/2 cup fish sauce
¼ cup red wine vinegar
4 limes, juiced
¼ cup soy sauce
5 to 10 Hawaiian chili peppers, chopped
1/2 cup green onions, chopped
1 tbsp. lemongrass, inner core, minced fine
1 tbsp. brown sugar

Clean, scale and gut the akule, then season with salt and pepper on each side.

To prep the lemongrass for use in an uncooked recipe, cut off the end and remove the outside husk. You will use only the very tender inner part of the stalk.

To make the sauce, add the fish sauce, red wine vinegar, lime juice, soy sauce, Hawaiian chili pepper, green onion, lemongrass and brown sugar; stir to combine well.

Heat grill or frying pan to a medium high heat. Spray grill or pan with non-stick cooking spray. Grill or fry the fish for 4 to 5 minutes on each side without turning, to insure the skin stays in place.

Plate the cooked fish and top with sauce. Enjoy with your favorite local beer.

This recipe also is available at www.ktasuperstores.com/recipes/grilled-akule-nam-pla

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Pinot Noir
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1 lb. fresh cranberries
2 tbsp. li hing mui powder
1 orange, zest and juice
1 lemon, zest and juice
1 cup granulated white or brown sugar
1 tsp. salt
1 star anise, whole

Using a large colander, wash the cranberries with warm water. Then, berry by berry, sort to remove any stems and soft, broken or discolored cranberries.

Place the good berries in a large pot over medium heat. Add the li hing mui powder, orange zest and juice, lemon zest and juice, sugar, salt, and star anise. Cook to just before a boil, then reduce heat to low; continue to simmer for 20 minutes.

Place in container to cool; enjoy with turkey and all the trimmings!

This recipe also is available at www.ktasuperstores.com/recipes/li-hing-mui-cranberry-sauce
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Chardonnay
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12 pounds turkey (thawed)
4 tablespoons canola oil
salt
pepper
3⁄4 pounds butter (divided)
4 carrots (chopped, divided)
4 stalks celery (chopped, divided)
2 medium onions (chopped, divided)
9 cloves garlic (divided)
9 sprigs Italian parsley (divided)
2 sprigs rosemary
7 sprigs thyme (divided)
64 ounces chicken or vegetable stock or broth
1⁄2 cup all-pupose flour

Preheat the oven to 350°. After turkey has thawed, remove the neck and giblets from the inside of the body cavity. Wash them in cold water and pat dry with paper towels and set aside. Rub the
turkey skin with oil and sprinkle with salt and pepper to taste.

Rub the cavity of the turkey with 1/4 lb. of butter, and season with additional salt and pepper. Stuff the turkey with two of the chopped carrots, 2 stalks celery, 1 onion, 5 garlic cloves, 5 sprigs Italian parsley, rosemary and 3 sprigs thyme.

Place turkey in a baking pan, and put into the oven for 2 to 3 hours. The rule of thumb is 13 minutes per pound, however it’s best to use a thermometer to monitor doneness. The turkey is fully cooked when the internal temperature reaches 160°.

While the turkey is roasting, make the gravy. Place the neck and giblets in a large pot on medium low heat; slowly brown until fully cooked, about 5 to 10 minutes. Add the remaining chopped onion, carrots and celery and continue to slowly brown the veggies. Add the 4 sprigs thyme, 4 sprigs Italian parsley and stock to the large pot. Simmer for 1 hour.

Once the turkey is fully cooked, remove from the oven. Strain the fatty oils from the roasting pan, keeping “fond” or crisp, browned vegetable pieces stuck to the pan along with the strained stock.

Next, make a roux to thicken the gravy. Melt ½ lb. butter in a small pot over medium low heat. Add the flour and whisk continuously 5 minutes until you have a smooth paste. Set aside.

Pour the reserved stock back into the large pot and whisk in the roux, to thicken and finish the gravy. Reduce by one-third over medium-high heat for about 20 to 30 minutes. Season with salt
and pepper, to taste.

This recipe also is available at www.ktasuperstores.com/recipes/thanksgiving-turkey-gravy
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Brown Ale
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20 garlic cloves, whole
2 cups olive or canola oil
2 lbs. fresh green beans, washed and trimmed
2 Hawaiian chili peppers, chopped
salt
pepper


Place the garlic cloves into a shallow pan. Add oil and cook over low heat for about 20 minutes, until the garlic cloves brown; then set aside.

To blanch the green beans, first bring a large pot of water to a boil. Then plunge the beans into the water for about a minute. Remove from boiling water and immediately cool by dropping into iced water, or rinsing under cold running water. This process shocks the beans and halts the cooking process.

In a large pot, heat the cooked garlic and oil and carefully add the blanched green beans. Add the chili peppers, seasoning with salt and pepper to taste. Cook for another minute. This dish makes a great pupu to enjoy with your favorite beer.


This recipe also is available at www.ktasuperstores.com/recipes/roasted-garlic-green-beans

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Ale
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2 tbsp. canola oil
4 lbs. pork butt, cubed
1 large onion, chopped
5 garlic cloves, sliced
salt
pepper
2 Hawaiian chili peppers, chopped
½ cup red wine vinegar
¼ cup soy sauce
2 tbsp. fish sauce
3 bay leaves
4 sprigs thyme
1 tbsp. peppercorns
2 large russet potatoes, peeled and cubed


Heat oil in large pot. Just before the oil starts to smoke, add the cubed pork. Cook pork for 5 to 10 minutes, to brown, then add onion, garlic and salt and pepper to taste. Continue to cook until the onions and garlic become fragrant. Then add the chili peppers, vinegar, soy sauce, fish sauce, bay leaves, thyme and peppercorns.

Cover pot and lower heat to medium low. Cook for about 1 hour. Uncover and add potatoes. Cook until potatoes are soft, about 30 minutes, stirring occasionally. Serve this local favorite over rice for a delicious meal!

This recipe also is available at www.ktasuperstores.com/recipes/pork-adobo

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Champagne
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4 eggs
½ cup sugar
2 tbsp. vanilla
2½ cups heavy cream
16 oz. loaf sweet bread, cubed
16 oz. strawberries, washed, halved and tops cut off
cooking spray


Preheat oven to 350°. In a mixing bowl, whip together the eggs, sugar, and vanilla. Slowly pour in cream and mix thoroughly.

Coat a 12 inch cast iron skillet or 9 x 13 inch baking dish with cooking spray and place a layer of sweet bread and strawberries at the base. Pour in bread pudding cream mixture evenly over. Bake in oven for about 45 minutes until golden brown. Cool and serve with champagne.


This recipe also is available at www.ktasuperstores.com/recipes/strawberry-bread-pudding

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Chardonnay
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8 slices ciabatta bread
2½ tbsp. extra virgin olive oil
1 lb. grape tomatoes, halved or Kawamata vine ripened
tomatoes, chopped
4 garlic cloves, sliced
1 small onion, chopped
½ cup basil, chopped
1 Hawaiian chili pepper
salt
pepper
¼ cup feta cheese
aged balsamic vinegar, optional


Toast ciabatta bread slices in a traditional toaster. Or toast on the stove top, by adding ½ tbsp. olive oil to a large pan, insert bread slices and turn to coat in oil. Then pan sear for a few minutes on each side. Set aside.

Mix tomatoes, garlic, onions, basil, chili pepper and 2 tbsp. olive oil. Season with salt and pepper to taste and toss well. Spoon over toasted ciabatta bread.

Crumble feta cheese over top, then if desired, add a drizzle of aged* balsamic vinegar.

*Aged balsamic is a syrupy liquid that can be purchased or easily made from any balsamic vinegar. To age your regular balsamic vinegar, begin by bringing the vinegar to a simmer on low heat. Continue to simmer steadily and gently for 20 to 25 minutes, until your liquid has reduced by half. For example, start with 1 cup of vinegar and cook it down until you have about ½ cup of thick, syrupy liquid.

Serve alongside a big salad of leafy greens for a satisfying lunch, or for pupu with a glass of cool, crisp Chardonnay.


This recipe also is available at www.ktasuperstores.com/recipes/tomato-bruschetta

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Creamy, mouth watering and the best combo, EVER!

Suggested Beverage Pairing: Sauvignon Blanc or Light Beer
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4 tbsp. canola or extra virgin oil
1 large onion, chopped
8 garlic cloves, chopped
2 celery stalks, chopped
1 large carrot, chopped
32 oz. can whole peeled or diced tomatoes
4 cups water or chicken stock
1 lemon, zested
1 orange, zested
1 cup basil
salt
pepper
1 cup parmesan cheese
6 oz. butter
2 tsp. butter
16 oz. mozzarella cheese, shredded
16 oz. cheddar cheese, shredded
12 slices bread

Begin preparing the tomato soup, by heating the oil in a large pot. Add the onion, garlic, celery and carrot to the pot and cook until tender and slightly brown. Add tomatoes and water, and simmer for about 25 minutes.

Then, stir in lemon zest, orange zest, basil and additional water if needed. Season with salt and pepper to taste and simmer for 5 more minutes. Next, ladle soup into a blender. Add a little parmesan cheese and butter to each portion of soup being blended, until all of the soup is smooth. Pour it back into the pot when done. Lastly, taste and adjust with salt and pepper. Set aside and keep warm.

To make the grilled cheese sandwiches, melt 1 teaspoon of butter in a nonstick frying pan. When butter is melted add a slice of bread and layer the mozzarella and cheddar cheeses, and top with another slice of bread. Toast sandwich on medium heat for about 5 minutes. Flip sandwich and toast reverse side. Once all sandwiches are nicely toasted, cut into pieces and serve with the tomato soup.


This recipe is also available at www.ktasuperstores.com/recipes/Tomato-Soup-Grilled-Cheese
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Light Beer
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6 large russet potatoes
4 tablespoons canola oil
4 tablespoons salt
4 avocados (cubed)
6 pieces bacon (chopped)
6 tablespoons sour cream
6 teaspoons parmesan cheese (grated)
6 teaspoons green onions (chopped)


Wash and dry the potatoes. Lightly oil the outsides of the potatoes and season with salt. Place them on a baking pan and roast in the oven for 45 minutes to 1 hour at 350 degrees.

Remove the potatoes from the oven and pierce the center with a toothpick or fork to test doneness. They should be soft and tender throughout. If not cooked through, bake for an additional 10 to 15 minutes.

After the potatoes are cooked, slice the top of the potatoes half way through and fi ll with desired amount of avocados, bacon, sour cream, cheese and green onions. Serve warm alongside your favorite beer and accompanied by a Braised 7 Bone Steak!


This recipe is also available at www.ktasuperstores.com/recipes/loaded-potato
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Suggested Beverage Pairing: Red Wine
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1 large chuck, pot roast or 7 bone steak
2 tablespoons canola or olive oil
salt
pepper
1 large carrot (medium chopped)
1 medium onion (medium chopped)
2 celery stalks (medium chopped)
3 cloves garlic
1 cup red wine
1 orange (zested and juiced)
4 cups beef stock or broth
5 sprigs thyme
5 sprigs Italian parsley
2 sprigs rosemary


Preheat a large heavy duty pot with oil. Season steak with salt and pepper. Place the steak into the heated pot and sear both sides until dark brown, then set aside.

In the same pot, add the carrots, onions, celery and garlic; roast the vegetables until tender and light brown. Deglaze the vegetables by pouring in the red wine, then add the orange zest and juice, beef stock or broth, thyme, parsley, rosemary and the seared steak. Bring to a boil, then lower
heat to a simmer. Cover the pot and cook until meat is tender, about 2 hours.

Remove the steak and strain the liquid. Discard the vegetables then place the liquid and steak back into the pot. Reduce liquid with steak until thick. Drain the water then season to taste with salt and pepper.

Steak should be soft, tender and ready to serve!

This recipe is also available at www.ktasuperstores.com/recipes/Braised-Bone-Steak
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

A great Asian twist on preparing your fresh catch!

Suggested Beverage Pairing: Beck's Pilsner Beer

This recipe is available at http://www.ktasuperstores.com/recipes/steamed-onaga-or-opakapaka


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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

A easy flavorful pupu for your upcoming holiday parties or everyday family feast!

Suggested Beverage Pairing: Kona Brewing Co. Big Wave Golden Ale

This recipe is available at http://www.ktasuperstores.com/recipes/steamed-clams

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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

Enjoy the taste of Hawaii with this recipe, incorporating one of Hawaii Islands' staples: Kona Coffee!

Suggested Beverage Pairing: Red Wine

This recipe is available at http://www.ktasuperstores.com/recipes/kona-coffee-marinated-beef-tenderloin


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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at http://www.ktasuperstores.com/recipes/chicken-paillard

This recipe pairs beautifully with Chef Maka's Linguine Aglio e Olio (http://youtu.be/fGfoUe-j4PI)

Suggested Beverage Pairing: Chardonnay

The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at http://www.ktasuperstores.com/recipes/Grilled-Mahimahi

Try Chef Maka's refreshing Grilled Mahimahi tonight. If you can't get fresh basil, you can easily substitute Italian Parsley or Oregano in the vinaigrette.

Suggested Beverage Pairing: Apothic Red Blend

The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at http://www.ktasuperstores.com/recipes/linguini-aglio-e-olio

A classic Italian dish with a Chef Maka twist.

Suggested Beverage Pairing: Chardonnay

The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at http://www.ktasuperstores.com/recipes/sabao-fish-soup

A bowl of Sabao Fish Soup (a Filipino-style soup done Chef Maka's way) is the perfect cure for whatever ails you.

Suggested Beverage Pairing: Beer

The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at http://www.ktasuperstores.com/recipes/green-destiny

Chef Maka's Green Destiny Juice is a refreshing Kale drink made with a mix of fruits, vegetables, and spices packed with nutrition.

The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at http://www.ktasuperstores.com/recipes/fried-chicken-hawaiian-vinaigrette

Chef Maka's spicy and aromatic Hawaiian Chili Pepper Lime Vinaigrette pairs perfectly with his crispy fried chicken, but also goes great with fish or steak.

Suggested Beverage Pairing: Riesling

The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at www.ktasuperstores.com/recipes/potato-scaled-mahi-mahi-cabernet-beurre-rouge

Looking for a quick and easy fish preparation for your next dinner? Try out Chef Maka's "onolicious" Potato Scaled Mahi Mahi tonight!

Suggested Beverage Pairing: Cabernet

The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at www.ktasuperstores.com/recipes/spaghetti-meatballs-and-pomodoro-sauce

This classic dish gets a new spin with Chef Maka's Pomodoro Sauce and rich ingredients for the hearty meatballs.

Suggested Beverage Pairing: Cabernet Sauvignon

This recipe is available at www.ktasuperstores.com/recipes/coconut-panna-cotta

This Panna Cotta, which means cooked cream in Italian, gets a flavor of Hawaii with its coconut milk ingredient. It's simple and easy to make!

Suggested Beverage Pairing: Champagne

This recipe is available at www.ktasuperstores.com/recipes/mushroom-risotto

Chef Maka's recipe for a "killer" mushroom risotto.

Suggested Beverage Pairing: Chardonnay

This recipe is available at www.ktasuperstores.com/recipes/tiramisu

This decadent Italian dessert which means "lift you up" will do just that, with coffee as one of the main ingredients. Best of all, there's no baking involved*.

Suggested Beverage Pairing: Moscato or Vin Santo

*Please use caution in consuming raw or lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended that you use only fresh, clean and properly refrigerated grade A or AA eggs with intact shells. Avoid contact between the yolks or whites and the shell. For recipes using eggs that are raw or under-cooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

This recipe is available at www.ktasuperstores.com/recipes/kalbi-beef

Also known as Korean Short Ribs, Kalbi is ideal for the grill. You can also substitute the short ribs with shrimp, chicken, steak or pork.

Suggested Beverage Pairing: Red Zinfandel

This recipe is available at www.ktasuperstores.com/recipes/char-siu-pork

Also known as Chinese-style roast pork, this dish is a sure party pleaser. Slice and serve or add to fried rice and saimin.

Suggested Beverage Pairing: Dry Riesling

This recipe is available at www.ktasuperstores.com/recipes/firecracker-salmon-rolls-sweet-thai-chili-sauce

Enjoy with your family or at your next potluck. A sure pupu pleaser and Chef Maka even creates a sweet Thai chili sauce.

Suggested Beverage Pairing: Blonde Beer or White Bordeaux

The recipes found on the KTA Kitchens Youtube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at www.ktasuperstores.com/recipes/oven-roasted-chicken

Impress your guests with this whole chicken aromatically seasoned with garlic, lemon and herb butter.

Suggested Beverage Pairing: Champagne

The recipes found on the KTA Kitchens Youtube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.

This recipe is available at www.ktasuperstores.com/recipes/daikon-salad-sesame-dressing

Enjoy this light, refreshing and versatile salad as a side dish or top it with tofu for a light lunch.

Suggested Beverage Pairing: Sake or Iced Tea

The recipes found on the KTA Kitchens Youtube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.