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Grilled Leg of Lamb with Mango and Mint sauce
Recipe courtesy Executive Chef James Babian, The Fairmont Orchid, Hawaii Print friendly version
Recipe Summary Difficulty: Medium Prep Time: 25 minutes Inactive Prep Time: 10 hours Cook Time: 40 minutes Yield: 4 servings
For the Marinade:	For the Mango Mint sauce:
4 ounces olive oil 3 ounces good red wine 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat 2 tablespoons chopped lavender leaves 2 tablespoons minced garlic 3 tablespoons pineapple juice 3 tablespoons Worcestershire sauce 1 orange, peeled in strips with potato peeler 4 ounces sliced onion 4 star anise buds, cracked 1 tablespoon cracked black pepper 2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue Garlic cloves, peeled Hawaiian sea salt Freshly ground black pepper	2 ounces rice wine vinegar 3 tablespoons granulated sugar 2 ounces good dry white wine 3 ounces mango puree 1 Hawaiian (Thai) chile pepper finely minced 1 tablespoons freshly grated ginger 2 ounces veal stock 2 tablespoons fresh chopped mint leaves Hawaiian sea salt Fresh ground black pepper Optional Garnish: Vegetables, grilled Mango slices, grilled Feta cheese Mint sprigs

Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator. Remove lamb from marinade. Stud with garlic cloves and rosemary leaves. Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing. In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving. Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad
Recipe courtesy Executive Chef James Babian, The Fairmont Orchid, Hawaii Print friendly version
Recipe Summary Difficulty: Medium Prep Time: 25 minutes Inactive Prep Time: 10 hours Cook Time: 20 minutes Yield: 4 servings
For the Marinade/Dressing:
2 ounces salad oil 2 tablespoons lemongrass, minced (lower part of inner stem) 1 1/2 teaspoons fresh grated ginger 1 tablespoons minced garlic 2 tablespoons fresh squeezed lime juice 2 teaspoons patis (fish sauce) 4 tablespoons sweet chili sauce 1 Hawaiian or Thai chile pepper, finely minced 2 tablespoons soy sauce 2 teaspoons sambal (chili paste)	8 ounces flank steak 1 green papaya, skinned, seeded and julienned 1 Maui onion, julienned 1 red bell pepper, seeded and julienned Hawaiian sea salt Freshly ground black pepper Mixed greens, for garnish 10 to 15 fresh mint leaves 1/8 cup fresh cilantro leaves

Place all dressing ingredients in blender and puree until smooth. Divide in half. Marinate the steak covered and refrigerated overnight in half of the marinade/dressing. Remove steak and discard the marinade. Season with salt and pepper. Grill to medium rare and let rest 15 minutes. When slightly cooled, thinly slice across the grain. In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing. Season with salt and pepper, to taste. Serve on a platter or over mixed greens. Note : Allow the flavors to marry by chilling the salad a couple of hours before serving. This salad holds very well and is good the next day. Can also be prepared a day ahead. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Grilled Fresh Opihi Limpet
Recipe courtesy Billy Wong Print friendly version
Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 5 minutes Yield: 4 to 6 servings

5 to 6 Thai chiles 1 cup cider vinegar 1 cup water 1 tablespoon chopped garlic 1 teaspoon Hawaiian sea salt Oysters, shucked Butter Soy sauce Cayenne pepper, or Hawaiian chili pepper

This is a Hawaiian delicacy! It's a good recipe for fresh oysters. Mix chiles, vinegar, water, garlic and sea salt together. Marinate oysters for about 15 minutes before grilling. While grilling add butter, soy sauce and cayenne pepper or Hawaiian chili pepper.



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Source of recipes: foodnetwork.com