By Beverly Gannon

Set on a pineapple plantation in up-country Maui, the Hali'imaile normal shop has lured tourists for over a decade with its down-home, island-style cooking. Critics and diners rave approximately chef Beverly Gannon's rustic, hearty fare, and the eating place is a fixture on "Best of Maui" lists. THE HALI'IMAILE normal shop COOKBOOK allows readers to deliver the spirit of Maui and its landmark eating place into their very own kitchen with over a hundred recipes, followed through Beverly's hot, chatty narrative. For all these locals and out-of-towners who have begged Beverly for recipes through the years, she has this to assert: "Well, fogeys, this is the booklet! and that i wish each replica will get food-stained, dog-eared, and, such a lot of all, enjoyed."

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Search for them in Asian markets or within the eastern nutrients element of well-stocked supermarkets. COULIBIAC OF OPAKAPAKA WITH ardour FRUIT HOLLANDAISE My Hawaiian-flavored model of this Russian-turned-French vintage. Do you're thinking that any outdated czars or monarchs are turning over of their graves? you could replacement salmon, halibut, or sole for the opakapaka. SERVES eight 2 (9½ through 15-inch) sheets frozen puff pastry 1 (2-pound) opakapaka fillet 2 tablespoons chopped clean thyme 2 tablespoons chopped clean basil 2 tablespoons chopped clean chives Salt Freshly floor black pepper 2 tablespoons unsalted butter 2 shallots, minced eight cups spinach, stems got rid of 6 chive crepes 2 egg yolks crushed with 1 tablespoon water, for egg wash DUXELLES 2 tablespoons unsalted butter 2 shallots, finely chopped 1 pound mushrooms, finely chopped Salt ardour FRUIT HOLLANDAISE ¼ cup rice vinegar ½ shallot, peeled and chopped 1 teaspoon finely chopped lemongrass, white half purely three egg yolks ⅛ teaspoon cayenne pepper 2 tablespoons ardour fruit purée 1 cup unsalted butter, melted Salt position the puff pastry within the fridge to thaw in a single day. Season either side of the fish fillet with the thyme, basil, chives, and salt and pepper to style. In a sauté pan, soften the butter over medium warmth. upload the shallots after which the spinach, and cook dinner, stirring, for roughly three mins, till simply wilted. enable to chill after which squeeze the moisture out of the spinach. to arrange the duxelles, in a heavy sauté pan, soften the butter over low warmth. upload the shallots and mushrooms, and prepare dinner, stirring sometimes, for roughly five mins, till the liquid evaporates. Season with salt. put aside to chill. to gather, position 1 sheet of the puff pastry on a fresh paintings floor. Overlap the crepes down the guts of the pastry. unfold the spinach down the guts. Lay the fish fillet at the spinach. conceal the head of the fillet with the duxelles combination. most sensible the fish with the second one piece of pastry, lower away the surplus pastry, and crimp the perimeters jointly to seal. minimize the surplus pastry into strips to exploit as a crisscross layout for the pinnacle of the coulibiac. Brush the coulibiac with the egg wash. best with the cut-out pastry items, the egg wash will adhere them. position the coulibiac within the fridge for 1 hour to cool. Preheat the oven to 375˚. position the coulibiac within the oven and bake for half-hour, until eventually the pastry is golden brown. allow take a seat for 10 mins earlier than cutting. in the meantime, organize the fervour fruit hollandaise: in a small saucepan, mix the vinegar, shallot, and lemongrass over medium warmth. Simmer for 10 to twelve mins, till lowered to at least one tablespoon. pressure the combination via a fine-mesh sieve, taking pictures the liquid and discarding the solids. position the reserved liquid right into a blender and upload the egg yolks, cayenne pepper, and keenness fruit purée and method to combine. With the motor working, slowly upload the butter. Season to style with salt, and preserve hot in a thermos. To serve, slice the coulibiac into wedges and position on person plates.

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