Surf & Turf "luau" Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   In a bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, lime juice, olive oil, salt, and black pepper. Whisk until the sugar is dissolved.

2. 2

   Marinate the Short Ribs

   Place the short ribs in a large resealable plastic bag or a dish. Pour half of the marinade over the ribs, seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Cook the Short Ribs

   Preheat the oven to 300°F (150°C). Remove short ribs from the marinade and place them in a baking dish. Pour the remaining marinade over the ribs. Cover with foil and bake for 2.5 to 3 hours, or until tender.

4. 4

   Prepare the Squid

   While the ribs are baking, heat a skillet over medium-high heat. Add a drizzle of olive oil, and once hot, add the squid rings. Sauté for about 3-4 minutes until they are opaque and cooked through. Season with salt and pepper.

5. 5

   Prepare the Lomi Tomatoes

   In a bowl, combine diced Ho Farm Lomi tomatoes with a pinch of salt and black pepper. Mix gently and let sit for 10 minutes to marinate.

6. 6

   Serve

   Once the short ribs are tender, remove them from the oven. Plate the short ribs alongside the sautéed squid and top with Lomi tomatoes. Garnish with sliced green onions.