Paniolo Cornbread Hawaii Food
PANIOLO CORNBREAD (HAWAII)
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
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
Provided by Emeril Lagasse
Time 44m
Yield 2 hungry-cowboy servings
Number Of Ingredients 24
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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