Paniolo Cornbread Hawaii Food

PANIOLO CORNBREAD (HAWAII)

Paniolo Cornbread (Hawaii) image

Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time.

Provided by Chocolatl

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup cornmeal
1 1/2 cups cake flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted butter
1 1/4 cups coconut milk
2 eggs
1 (8 ounce) can crushed pineapple, drained

Steps:

Preheat oven to 350°F.
Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
In a separate bowl whisk together melted butter, coconut milk, and eggs.
Combine wet and dry mixtures.
Stir in pineapple.
Pour into a lightly greased 9" cake pan.
Bake until firm and golden brown, about 35 minutes.
Cool in pan for 30 minutes.
Loosen edges of cornbread from pan.
Place serving plate on top of pan, and invert cornbread onto plate.

EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK

Emeril's

Provided by Emeril Lagasse

Time 44m

Yield 2 hungry-cowboy servings

Number Of Ingredients 24

Ingredients

2 tablespoons Emeril's Original Essence, recipe follows
1 tablespoon crushed Szechwan peppercorns
1/2 cup hoisin
1/4 cup tamari
1/4 cup mirin or dry sherry
1/4 cup green onions
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced Hawaiian peppers or chile paste
2 (1-pound) rib-eye steaks
1 tablespoon light brown sugar
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William

Steps:

In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
Preheat a grill.
Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

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