3 Kona Rangpur limes, juiced
1 1/2 C quality tequila
1/4 C mint leaves
24 oz of fresh ono, diced into small cubes
5 tomatillos, fine dice
4 tomatoes, seeded and fine diced
1/2 red onion, fine diced
1 large Maui onion, fine diced
2 jalapenos, fine diced
Chopped mint leaves
Chopped cilantro leaves
Heat until caramel, mix well
Heat to simmer lime juice and tequila. Remove from heat, add mint and cool in refrigerator 1 hour.
Strain mint from lime and tequila mixture and pour liquid over ono. Marinate for 1 hour. Drain liquid and mix ono with diced vegetables.
Divide into portions, garnish and serve with greens as base, topped with mint leaves, cilantro leaves and a lime wheel or wedge.
2 pounds clarified butter; warm but not too hot to the touch.
12 egg yolks
2 ounces cold water
3 ounces Rangpur Kona lime juice
Cayenne to taste
Salt to taste
1. Place yolks and cold water in a stainless steel bowl and beat well.
Beat in a few drops of the juice.
2. Hold the bowel over a hot water bath and continue to beat until yolks are thickened. Draw a figure 8 in the mix to test thickness.
3. Remove Bowl from heat. Using a ladle, slowly and gradually beat in the warm butter. Use approximately 2 oz to 2.5 oz per egg yolk. Add the butter drop by drop at first then ladle by ladle. Continually beat during this process. If the sauce becomes too thick to beat before all the butter is added, beat in a little more Rangpur Kona limejuice.
4. When all the butter has been added, beat in the remaining lime juice. If necessary thin sauce with a few drops of warm water.
5. Hold in Bain Marie in a warm water bath. Will hold for approx 1.5
Yield: 1 quart
6 egg yolks
1 1/2 C sugar
2 Rangpur Kona limes, juice and zest
1 tsp vanilla
1/4 C water
2 tsp unflavored gelatin
2 C whipping cream
8 ounces cream cheese, softened
1/2 tsp salt
Mix egg yolks, sugar, lime juice and lime zest in double boiler to 165*F; remove from heat.
Place mixture in a bowl and beat until it thickens and starts to cool, 4-8 minutes. Set aside.
Combine water and gelatin. Let stand to hydrolyze. Heat heavy cream to a simmer and add gelatin. Stir to dissolve gelatin for one minute. Remove from heat and set aside.
Whip cream cheese and salt till light and fluffy. Scrape bowl to ensure all cream cheese is whipped.
Fold in cooled whipped cream mixture, and then fold in egg mixture. Spoon into cups and freeze overnight or until set.
For the lilikoi sauce and papaya garnish:
Mix 1 cup lilikoi puree with 1 cup sugar and 2 tablespoons lime juice in sauté pan, heat to simmer, reducing until it becomes a thin sauce. Cool.
Peel, seed and slice papayas thinly for garnish.
Loosen cups of frozen or set dessert in warm water briefly, plate upside down, garnish with papaya slices and drizzle with lilikoi sauce.
For the vinaigrette
1/2 cup macadamia nut or, peanut oil
1/4 C red wine vinegar
3 tbsp rangpur lime juice
2 tbsp cilantro, chopped
1 clove garlic, minced
1 green onion, minced
1 tbsp hoisin sauce
1 tbsp red peppers-Anaheim, minced
1/4 tsp salt and black pepper
For the salad
1 pound shrimp, peeled, devein, sautéed
1 C tree tomatoes, sliced
1 pound salad greens
2 green bell pepper, diced
1/2 C macadamia nuts, chopped, or pine nuts
Blend all vinaigrette ingredients together in food processor; reserve 2 tablespoons to marinade the shrimp.
Heat a non-stick sauté pan with 1 tablespoon of oil; add the shrimp to the skillet and sauté on medium heat for 1-2 minutes. Remove to plate to cool. Marinade the shrimp in 2 tablespoons of the reserved vinaigrette, chill for 20 minutes.
Arrange lettuce on plate, place a few shrimp on top of lettuce, garnish with diced green bell peppers and tree tomato slices. Dress with vinaigrette. Sprinkle chopped macadamia nuts or, pine nuts on top.