The 2nd Annual Liliko'i Festival took place this past Saturday, October 25th at the beautiful Nani Mau Gardens in Hilo. Many different activities were held throughout the day with something for everyone; vendors of arts & crafts, value-added food products, plants, Liliko'i T-shirts and the second edition of The Lilikoilicious Cookbook. The Hiccup Circus also made an appearance...there was music all day long, plus a garden talk, Cooking Demonstrations, and a Cooking Contest.
The Cooking Contest had a poor showing as far as quantity of contestants, which was a shame because the prizes were fantastic!...but the judges were pleased with the quality and originality of the entries.
The following are the last two winning recipes from the Cooking Contest
Spicy Sweet and Savory Liliko'i Pepper Shrimp
Second Place Winner in the Entrée Category. The dish was hearty, especially served over rice. The Judges would have liked a slight increase in the liliko'i taste and chile pepper and one judge would have preferred to have seen the vegetables cut a bit smaller. Entry by Destiny O'Hara of Pahoa.
12 liliko'i (scoop out seeds and pulp)
2 pounds raw shrimp (peeled and deveined)
4 bell peppers (sliced longways)
2 medium Maui onions (sliced into rings)
4 celery stalks (large cut)
1 small yellow chile pepper (finely chopped)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Chinese Five Spice
1 teaspoon ginger powder
1 stick butter
1 cup dark brown sugar
1/3 cup vinegar
Sauté chile pepper in butter for 5 minutes. Add brown sugar and vinegar, stirring constantly. Add garlic, ginger. 5 spice and sa;t, stirring until well blended.
Add liliko'i and simmer for 5 minutes, adding one cup water. When sauce is bubbling, add veggies and simmer for 5 minutes. Add shrimp and cook for 3 more minutes. Serve on a bed of basmati rice.
Yield: None given
La'amia Liliko'i Picante Salad Dressing
Second Place Winner in the Sauces, Dressings & Preserves Category. The presentation of this dish was clever, using the cut and emptied halves of the liliko'i fruit to serve mini-salads on which to taste the dressing. The judges all agreed that the picante needed to be a bit more assertive.and no one could taste the avocado, although it did give the dressing a bit of creaminess. Entry by Rosa Ahrens of Kea'au.
Ingredient amounts to taste and combine all ingredients in a blender until smooth.
Liliko'i juice
Ginger
Tumeric
Lime juice
Chile pepper
Hawaiian Alaea salt
Turbinado sugar (Maui)
Macadamia nut honey
Macadamia nut oil with garlic
Avocado
Chia seeds
Flax seeds
Yield: 40 - 45 servings
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To see previous posts and the Best of Show Winning Recipe, please click on the link below:
http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-two-more-dessert-recipes.html
http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-two-more-winning-recipes.html
