The Kona Recipe

Edamame: Bring a medium pot of water to a boil. Add 1 tablespoon kosher salt and the edamame pods. Boil 3–4 minutes until tender. Drain and toss with a pinch of salt. For Angry V option, toss with 1 teaspoon chili oil immediately.

Sushi rice: Warm cooked sushi rice slightly. Mix rice vinegar, 1 teaspoon sugar and 1 teaspoon salt until dissolved; fold into rice and cool to room temperature.

Motoyaki mayo (crab salad dressing): In a small bowl, combine 3 tbs mayonnaise, 1 tsp Sriracha and 1 tsp soy sauce. Taste and adjust heat or salt. Gently fold in flaked crab meat to make the crab salad.

Assembly—California Roll: Lay a bamboo mat on plastic wrap. Place a nori sheet shiny side down. Wet hands and spread about 1/2 cup seasoned sushi rice evenly across nori leaving a 1" top edge. Flip sheet so rice faces down (inside-out roll). Place a line of crab salad, cucumber julienne and avocado slices across the near edge. Use the mat to roll tightly, sealing the edge with a little water. Trim into 6–8 pieces. Sprinkle toasted sesame seeds on top. Serve chilled with soy sauce, wasabi and pickled ginger if desired.

Cook pasta: Bring a large pot of salted water to a boil and cook 12 oz penne to al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

Protein preparation: If choosing chicken, season 12 oz sliced chicken with salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high and cook chicken until cooked through, about 4–6 minutes. Remove and keep warm. If choosing shrimp, season and sauté shrimp 2–3 minutes per side until opaque; remove and keep warm.

Sauce: In the same skillet, reduce heat to medium, add 1 tbs butter and 2 tbs olive oil. Sauté 4 minced garlic cloves 30–45 seconds until fragrant (do not brown). Add 1 cup heavy cream, lemon zest and juice from 1 lemon, 1/2 tsp chili flakes and bring to a gentle simmer. Stir in 3/4 cup grated Parmesan until melted. If sauce is too thick, add reserved pasta water 1–2 tbs at a time to reach desired consistency. Adjust salt and pepper.

Finish: Add cooked penne to the sauce along with baby arugula and halved cherry tomatoes. Toss to combine and warm the arugula slightly. Fold in the cooked protein (chicken or shrimp). Taste and adjust seasoning. Serve family style with garlic bread slices on the side.

Marinade: In a bowl combine 1/2 cup yogurt, 2 tbs lime juice, 1 tsp lime zest, 1/4 cup chopped cilantro, 2 minced garlic cloves, 1/2 tsp ground cumin, 1 tbs olive oil, salt and pepper to taste. Add the cubed chicken and marinate at least 30 minutes, up to 4 hours.

Skewer & grill: Thread marinated chicken onto soaked wooden or metal skewers. Preheat grill or grill pan to medium-high. Grill skewers 3–4 minutes per side until internal temperature reaches 165°F (74°C) and charred at edges. Let rest 5 minutes.

Serve: Arrange skewers on a platter with pickled red onions and 1 cup turmeric rice. Garnish with extra cilantro and lime wedges.

Marinate: Combine 1 cup buttermilk and 1 tsp hot sauce in a bowl. Add chicken and marinate at least 1 hour or overnight.

Breading: In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Dredge marinated chicken, shaking off excess.

Fry: Heat 1 cup vegetable oil in a heavy skillet to 350°F (175°C). Fry chicken pieces 3–5 minutes per side until golden brown and internal temperature 165°F (74°C). Drain on a wire rack over a sheet pan.

Assemble sandwich: Toast burger buns lightly. Spread KG sauce on buns, place fried chicken, add pickles if desired, and top with bun crowns. Serve with fries or side of choice.

Prep ribs: Preheat oven to 300°F (150°C). Remove membrane from the back of ribs. In a small bowl combine 1 tbs five-spice powder, 2 tbs brown sugar, 1 tsp salt and 1/2 tsp black pepper and rub evenly over both sides of ribs.

Bake: Wrap ribs tightly in foil and place on a baking sheet. Bake 2 to 2½ hours until very tender.

Finish with BBQ: Remove foil, brush 1/2 cup BBQ sauce over ribs, then broil or grill 3–5 minutes to caramelize sauce (watch carefully to avoid burning). Let rest 5 minutes, then slice between bones and serve with Asian slaw.

Miso whipped potatoes: Place 1 lb peeled Yukon gold potatoes in a pot with cold water and salt. Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain and return to pot. Mash with 2 tbs butter, 1/2 cup milk or cream and 1 tsp miso paste until smooth and whipped. Adjust salt.

Cucumber salad: Thinly slice 1 cucumber. Whisk 2 tbs rice vinegar, 1 tsp sugar and a pinch of salt until dissolved. Toss cucumber slices in dressing and chill 10 minutes before serving.

French fries: Cut 1 lb russet potatoes into fries, soak in cold water 30 minutes and dry thoroughly. Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes (blanch) until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain on paper towels and salt to taste.

KG sauce (vegetarian variant): If preparing from scratch, combine 1/2 cup mayonnaise, 1 tbs ketchup, 1 tsp soy sauce, 1 tsp rice vinegar and 1 tsp sriracha; whisk until smooth. Serve as a dipping sauce or burger spread.

Turmeric rice: Rinse 1 cup white rice until water runs clear. In a saucepan bring 1.25 cups water to a boil, add 1/2 tsp turmeric and a pinch of salt. Stir in rice, reduce heat to low, cover and simmer 15 minutes. Remove from heat and steam 5 minutes before fluffing with fork.

Mac & cheese: Prepare 2 cups prepared or boxed mac & cheese according to package or recipe instructions and keep warm for service.

Sautéed green beans (seasonal vegetables): Trim 1 lb green beans. Heat 1 tbs olive oil in a skillet over medium heat, add 1 sliced garlic clove and sauté 30 seconds. Add green beans and sauté 5–7 minutes until tender-crisp. Season with salt and pepper and serve.

Carrot cake option: If using a prepared three-layer carrot cake, slice and plate one portion. Pipe or spread cream cheese frosting between layers and on top. Drizzle 2 tbs caramel sauce and sprinkle toasted walnuts.

Double-stack brownie option: Place one double-stack brownie on the plate. Top with a spoonful of vanilla & caramel cream, drizzle chocolate ganache over the brownie and add a scoop (about 1 cup) of vanilla bean ice cream. Serve immediately.