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Winning Recipes from Aloun Farms High School Culinary Competition

May 9, 2019

We were proud to support a very special cooking event last month organized by Aloun Farms. It was their 6th Annual Ewa Sweet Onion Culinary Competition. Seven local high school teams presented beautifully prepared and plated meals, and competed for $5,000 in scholarships and prizes.

Aloun Farms started this island-wide competition to support and recognize young aspiring artists through the use of fresh local produce and mentorship of local chefs. Our very own Ethan West, Channel Manager, was one of the judges, along with Jeremy Shigekane, executive chef at Chef Mavro, and comedian Rodney Villanueva.

“The technical skills, presentation, attention to sourcing their ingredients locally and flavor profiles all came together for each culinary group to present some thoroughly impressive dishes,” said Ethan. “We saw unique and new takes on old favorites and creative and inspired combinations. I’m am proud to stand next to these future chef’s and look forward to their development in the culinary world.”

Brett Furukawa and Kristen Giang from Roosevelt High School took first place with a dish they call “Pure Kunoa Beef.” Slices of tender hanger steak and braised shimeji mushrooms are served over a root vegetable puree accented with a bright chimichurri sauce. We’re publishing the winning recipe below, and we will follow up with more winning recipes over the coming weeks.

Second place went to Moanalua High school for their Smoked Mustard Glazed Sirloin, and Farrington High School took third place with their Seared Beef Tenderloin with Indian Korma Sauce. The other competing schools were Pearl City, Kapolei, Nanakuli, and James Campbell High School. All schools will be cooking at Aloun Farms’ 6th Annual Mahi’ai Gala at Kapolei Golf Club this Saturday, May 11. Mahalo to Aloun Farms for putting on this competition and supporting the chefs and food leaders of tomorrow!

Scroll down for the recipe. Pictured here, from l to r: Ethan West; Gale Suzuki, Roosevelt High School Culinary Instructor; Brett Furukawa; Jeremy Shigekane; Kristen Giang; and Rodney Villanueva.

Pure Kunoa Beef
Serves 4

For the Asian Chimichurri:

1 ½ cup Chinese parsley, finely chopped
8 green onions, sliced
Half an Ewa sweet onion, finely diced
Juice of half a lemon
1 Tbsp. lemon zest
3 Tbsp. toasted sesame seeds
2 Tbsp. rice wine vinegar
¾ cup canola oil
Salt to taste

For the Miso, Taro Root and Parsnip Puree:
1 lb. parsnips, peeled and diced
1 lb. taro root, peeled and diced
3 Tbsp. white miso
3 cloves garlic, minced
½ stick butter
1 cup whole milk
Salt and pepper to taste

For the Soy-Braised Shimeji Mushrooms:
½ stick butter
3 Tbsp. mirin
3 Tbsp. soy sauce
12 oz. shimeji mushrooms

For the Steak:
1 pound of hanging tender (skirt or hanger steak)
Salt and pepper
2-3 Tbsp. oil

Make the Asian Chimichurri:

Mix all ingredients and set aside to let the flavors meld.

Make the Miso, Taro Root and Parsnip Puree:
Boil parsnips and taro root until fork tender in separate pots (due to different cooking times). In another large pot, heat miso, garlic, butter, and milk until simmering. Drain parsnips and taro root and add to pot. Puree carefully using stick blender until smooth.

Make the Soy-Braised Shimeji Mushrooms:
In a saucepan, heat butter over medium heat until browned. Add mirin, soy sauce, and mushrooms. Cover pan and cook about 10 minutes until mushrooms are tender.

Make the Steak:
Preheat oven to 375​°​F. Cut meat into four equal portions and salt and pepper liberally.

Heat a large cast iron skillet on medium-high heat. When pan is hot, add oil, and place steaks in the pan. Cook 2-3 minutes on each side and finish in the oven for 5-10 minutes until internal temperature is 120​°​F. Remove steaks from pan and let rest for at least 10 minutes before serving.

Slice steak and serve it over the puree topped with the mushrooms and chimichurri.